Pickling Cabbage in Jars
Description
A simple way to prepare ahead. I want to tell you how to salt cabbage in jars. It turns out very tasty, crisp, and appetizing! The only downside: after three months, the flavor and appearance of this cabbage start to change: it dries out as the brine drains away. Of course, you can try to keep it going by constantly topping up fresh brine, but it’s better to simply eat it in time.
Instructions
- 1
Step 1
1. Finely chop the carrots and cabbage and mix them together by hand. Try not to squeeze the cabbage.
- 2
Step 2
2. Pack into prepared sterile jars. Periodically layer the vegetables with pepper, bay leaves, and spices to taste. Prepare the brine from water, salt, and sugar (they must dissolve completely). Pour the brine into the jars. Do not discard the leftover brine: on the fourth day the cabbage will absorb the brine, and you will need to top it up.
- 3
Step 3
3. Cover the jars loosely with lids and let them stand in a cellar or basement for four days. Then top up with brine and seal the jars tightly with the lids. Let them stand for another four to five days — and the cabbage is ready to eat!
- 4
Step 4
4. This cabbage keeps for 2–3 months, so eat it often—don’t hold back! Tasty and simple!