How to salt cabbage 🥗 step by step recipe with photo

Kitchen appliances and utensils

gas or electric stove;
2 pans;
cutting board;
sharp knife;
kitchen grater;
a kitchen spoon.

Ingredients

White cabbage - 1.5 kg
Carrots - 200-300 g
Garlic - 2-4 cloves
Salt - 4.5 tbsp. l
Sugar - 5 tbsp. l
Apple cider vinegar - 1.5 tbsp. l
Water - 1.5 L

Step cooking

We take 1.5 kilograms of fresh cabbage, clean it from unnecessary leaves and stalk. Cut into pieces, about 2-3 centimeters wide and weighing 100-150 grams.
Now put 1/3 of the chopped cabbage into a pan, preferably with a thick bottom.
Next, take 200-300 grams of fresh carrots, peel it and rub it on a coarse grater. We shift the prepared carrots from above onto cabbage in 1/3 of each layer.
About 2-4 cloves of fresh garlic are peeled, cut into small pieces and also divided into 3 parts, forming layers - cabbage, carrots, garlic.
Let's move on to the preparation of the marinade. Pour 1.5 liters of pure water into a separate pan, pour 4.5 tablespoons of salt, 5 tablespoons of sugar, mix thoroughly and bring the water to a boil over medium heat. Salt should be ordinary table, without iodine and other additives.
After the water has boiled, pour 1.5 tablespoons of apple cider vinegar into a pan with water and mix again. Apple cider vinegar is needed, it is not worth replacing it with another. If, however, apple cider vinegar was not at hand, then it can be safely replaced with citric acid.
Pour the cabbage with the finished marinade and put oppression on top. So that the cabbage does not lose its attractive appearance, it must be completely flooded with marinade. You can use the simplest and most popular way. Put a large plate on top, and put a 5-liter jar of water on the plate.
We insist cabbage at room temperature for a day, and boldly serve it to the table. Enjoy your meal!

Tips for the hostess

Middle or late varieties of white cabbage are ideal for sauerkraut. They contain a large amount of sugar, which is necessary for fermentation.
Heads of cabbage must be with strong and dense leaves.
Affected areas of leaves for fermentation are not used, it is better to throw them away.
Some housewives, in addition to carrots, use beets, pumpkins, apples, cranberries or lingonberries for sauerkraut.
Various herbs and seasonings, such as: horseradish, caraway seeds, currant leaves, dill and so on, also go well with white cabbage.
Never use aluminum utensils for fermentation; cabbage in it acquires an unpleasant aftertaste and a gray tint.
Typically, the average temperature for cabbage fermentation is 19-22 degrees Celsius. If the place is warmer, the fermentation process will accelerate.

Video recipe

If you prefer to see the recipes with your own eyes, we suggest that you pay attention to the video recipe with a very detailed step-by-step explanation from the author of the video.

What could be tastier than homemade sauerkraut? What recipe for sauerkraut do you like? Perhaps our express recipe has already managed to win your hearts? Share your success in the comments!