Salted Cabbage for Winter
Description
To salt 2 two-liter jars, you will need 5 kg of cabbage, two carrots, and salt. My old recipe book calls for more salt—the ratio is 250 grams of salt per 10 kg of cabbage. But I don't like sauerkraut that salty, so I reduce the amount; then I like the flavor. However, you can't reduce it any further, or the cabbage simply won't keep all winter. If you're making cabbage in a barrel, place a heavy weight on top so the cabbage is completely covered in juice. Otherwise the process is the same. Happy preserving! Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare two clean 2-liter jars, cabbage, carrots, and salt. Let's get started!
- 2
Step 2
Peel the carrots and grate them on the coarse side of a grater. Wash the cabbage, remove the top green leaves, and shred all of the cabbage using a slicer.
- 3
Step 3
I don't have a very large bowl, so I mix the ingredients in batches. Put the cabbage and carrots in a bowl, add salt, and mix well with your hands. Press down lightly so the cabbage releases its juice. It's good if it rests for 10–15 minutes.
- 4
Step 4
Fill the jars with cabbage and pack it down firmly with your hands.
- 5
Step 5
When the jar is completely full, juice will rise to the top. If the cabbage is left dry on top, it will turn black on the surface, so pack it down until there is enough juice. From experience, fresh late-season varieties are very juicy, so you don't need to press down too hard. Cover the cabbage with perforated lids so it can breathe. Place the jars in deep dishes so excess juice can drain off during fermentation. Leave in a warm place to ferment for 3 days.
- 6
Step 6
This is what the cabbage looks like on the third day: it is actively fermenting, with many bubbles on the surface.
- 7
Step 7
During cabbage fermentation, gas will build up and you need to periodically “release” it from the jars. I use a long bamboo stick: I poke the cabbage in several places, the gas escapes, the brine settles, and I pour it back from the plates into the jars.
- 8
Step 8
On the fourth day, the fermentation process becomes less active. Taste it; if you like how the cabbage tastes, release the gas, top up to the brim with brine, cover with lids, and move to the cellar for long-term storage.
- 9
Step 9
Happy preserving!