Salting or sourdough cabbage in the midst of autumn is almost one of the most important preparations for the winter. But it requires a rather long exposure in order for lactic acid microorganisms to fully process the natural sugars contained in cabbage leaves into lactic acid. Depending on external conditions, this takes from one to two weeks, and sometimes even about a month. If you cannot wait that long, or a celebration is planned one of these days, at which you want to regale guests with crunchy, juicy cabbage, then you need to use the recipe for pickling cabbage in a quick way. Thus, you can cook very tasty and crispy salted cabbage in just a day.
There are many similar recipes now, and almost all of them are based on the fact that prepared vegetables are poured with hot brine and due to this, lactic acid fermentation of cabbage is accelerated several times. This process is especially effective with the additional use of different types of vinegar. In the article you can find several recipes quick salting of cabbage hot method with or without vinegar.
Salting tricks
Experienced hostesses know many tricks that they actively use when salting cabbage, including hot.
- First of all, for pickling, it is necessary to choose cabbage varieties that ripen at the end of September, in October. They must contain enough sugar for the fermentation process to take place correctly. It is believed that the best pickling forks are formed after being hit by a light autumn frost. Sometimes a suitable variety is determined by its shape - most often the heads of cabbage for salting should be slightly flattened in shape on top.
- Qualitative pickling of cabbage will occur only with the use of suitable salt. It should be coarsely ground and without any additives, in no case iodized. You can use sea salt, but make sure it is clean.
- Our ancestors argued that the best time to pickle cabbage is during the new moon and on the growing moon. It is easy to determine even without a special lunar calendar - you just need to look out the window in the evening. If there are many stars in the sky, but at the same time it is rather dark, then it is likely that the time of the new moon is. The growing moon is also easily identified if you know that its sickle is opposite to the letter "C".
- If, according to the recipe, cabbage is salted with vinegar, then it can be replaced with apple or wine vinegar, citric acid and even lemon juice. You can also use sour cherry plum or plum juice, as well as Antonovka apples.
- So that hot salted cabbage does not lose its attractive appearance and taste, it is necessary that brine covered vegetables in a jar or saucepan at all times. Therefore, oppression is often used during salting. If, when salting vegetables in a saucepan or in a barrel, it is easy to foresee the load placed on any lid or plate, then the situation with salting in cans is more complicated. But the following method can be used. Take a sturdy, whole plastic bag, fill it with water, and gently push it into the neck of the jar. Tie the other end tightly. The bag of water will spread over the surface and press down on the cabbage.
- If the fermentation process according to the recipe takes more than a day, then the cabbage must be pierced regularly, thereby giving way to the accumulating gases.In addition, it is necessary to remove the resulting foam from the surface of the cabbage several times a day with a slotted spoon. If the foam stops forming and the brine turns clear, this indicates that the cabbage is ready.
- Salted cabbage is best stored at a temperature of + 3 ° + 7 ° C, but make sure that the temperature does not drop below zero. Otherwise, the cabbage will lose its taste and useful qualities and become soft.
Instant spicy cabbage
This instant cabbage tastes like a traditional sauerkraut.
All of them are added in small quantities to the taste of the hostess. So, for one large head of cabbage, weighing about 2-3 kg, you will need:
- 3 medium carrots;
- two small heads of garlic;
- 1 tablespoon dry dill seeds
- 1 teaspoon allspice black pepper;
- 1 cup of sugar;
- 1.5 liters of water;
- 2 tablespoons of salt;
- 4 tablespoons of vinegar.
Cabbage heads are stripped of the upper covering leaves, even if they are clean and undamaged. The rest of the cabbage leaves are shredded in the most convenient way for the hostess. Carrots are cleaned of dirt and rubbed on a coarse grater. Garlic is crushed using a special crusher. Cabbage and carrots are mixed with each other, crushed garlic, dill and allspice seeds are added to them. Sterilized jars are tightly filled with this mixture.
For hot salting of cabbage, it is necessary to prepare a marinade, for which sugar and salt are added to the water, and it is heated to a boil. At the time of boiling, vinegar is poured into the marinade and jars of vegetables are poured with a boiling liquid. If the cans are rolled up immediately after pouring with boiling brine, then such a blank can be stored even outside the refrigerator.
Under these conditions, the dish will be completely ready in two days. If you close the jars with ordinary plastic lids, then you can only store the workpiece in the refrigerator.
Salting cabbage without vinegar
Vinegar is not at all an essential ingredient for making. salted cabbage in a quick way... There are recipes that allow you to get a real tasty salty preparation without a drop of vinegar in a relatively short time. The main thing is that hot brine is used for salting cabbage. The brine itself is prepared quite simply. In one liter of water, 40 g of sugar and 25 g of salt are dissolved, the mixture is heated to a boiling state and boiled for 3-5 minutes. To fill a three-liter jar, on average, it takes about 1-1.5 liters of ready-made brine.
According to the recipe for 3 kg of chopped cabbage, it is necessary to prepare 0.8 kg of carrots and 1 kg of sweet bell pepper. All vegetables must be cleaned of excess parts and dirt and cut into thin strips. Banks must be sterilized and dried before storing vegetables in them. Cabbage, carrots and peppers are densely laid out in layers, alternating with each other. Then the cans are filled with hot brine and left to cool. It is better to place oppression on top so that a minimum amount of oxygen enters inside, which means that conditions are not created for the development of undesirable microorganisms.
Even the appearance of such a blank will cause an appetite, and red cabbage will not yield to its white sister in taste.
Both types of blanks can be tried in a day, although they will reach full disclosure of taste after a few more days.
As for additives that will be able to complement and improve the taste of salted cabbage, it is necessary to mention, first of all, cranberries. Not only does it prevent the development of mold and putrefactive bacteria, it also gives a piquant, special taste to the entire workpiece. Some recipes recommend adding grated ginger to give the cabbage some pungency. Garlic is often used for the same purposes.
Do not be afraid to experiment with various additives when salting cabbage and, perhaps, you will be able to create your own unique taste of this dish, the recipe for which you can pass on to your children and grandchildren.
