How to pickle cabbage for cabbage rolls - two simple recipes for the winter

Salted cabbage is present in the cuisine of many countries. This is a great appetizer for both a home dinner and a holiday dinner. There is a saying about salted cabbage: “If you put it on the table, it’s not a shame; if they eat it, it’s not a pity.” But seriously, this is a huge source of vitamins not only in raw form, but also in stewed, boiled and pickled form.

Even the ancient Romans noted its healing properties. Both certified doctors and folk recommend cabbage as a remedy. The juice is used for stomach diseases, colitis, gastritis. In addition, it is a tasty dietary product.

Sauerkraut is a simple and quick dish to prepare, but at the same time very healthy and tasty. The value of such preparation is that the cold method, more than the hot one, allows you to preserve all the vitamins and minerals. Our grandmothers knew that cabbage in this form is healthier when fresh. It is especially rich in vitamin C, the presence of which strengthens the immune system and helps fight infections and viruses.

There are many delicious cooking options. Each of them is unique in its own way. Below we present several of the most successful pickling recipes with photos. How to add salt, how long it takes to cook, storage conditions for cabbage snacks – we’ll tell you everything.

Advantages and disadvantages of fork fermentation

The disadvantage of salting whole cabbage for the winter is that the unchopped vegetable takes up a lot of space . To salt cabbage with forks, you will need not only a separate room, but also special containers, for example, barrels. Shredded cabbage can be fermented in ordinary three-liter jars and stored in the refrigerator or on the balcony.

The advantages include the simplicity of the process, as well as a large number of recipe variations : such cabbage is fermented with cumin, horseradish, apples, coriander, carrots, beets and other vegetables, as well as spices that give the vegetable its beneficial properties and taste.

Important! Sauerkraut in forks is a real super food containing vitamins and minerals that are essential for the human body.

The chemical composition of sauerkraut is given in the table:

Preparing the ingredients for pickling

To prepare a delicious preparation of salted heads of cabbage we will need:

1. Heads of cabbage , preferably small in size. Vegetables are chosen from late varieties with dense, uniform heads. They must be free of mechanical damage and signs of rotting. It's good if you can cut one to make sure the flesh inside is white and firm. Late white cabbage is ideal for pickling.
2. Salt . For the recipe for salting cabbage heads, we will need regular coarse table salt.
3. Water . If possible, use purified water. It will give clarity to the taste sensations.
4. Garlic . Take the spicy vegetable to taste. For spice lovers, you can even exceed the recommendations in the recipe.
5. Spices – here you need to focus on your own preferences.

On a note! Some recipes use celery. But if you don't like the taste of celery, you can easily do without it. Although sometimes it's worth trying something new.

In addition to the products, you need to prepare:

1. Container for pickling heads of cabbage. Here you need to find a good wooden barrel or vat. You understand that large pieces cannot be salted in a three-liter jar.
2. Circle for pressing heads of cabbage. Some people take a special wooden circle. Some get out of this situation using a lid from a large diameter saucepan.
3. Cloth or gauze . We need natural ingredients and clean ones.
4. Knife . Take a large kitchen knife with a comfortable handle and a sharp blade.

Selection and preparation of ingredients

Before fermenting a vegetable, it must be prepared for this process. For this purpose, forks of the late white cabbage variety of vegetables are selected, which have the density necessary for fruitful fermentation. Each selected head of cabbage must be cleared of the top green leaves, which are not thrown away, but are used to line the bottom of the barrel. The stalk-shaped stalks are cut with a sharp knife with a triangular cut to a depth of up to the middle of the cabbage head to improve the penetration of the leaven into it. Large vegetables can be cut in half. Auxiliary ingredients in the form of water and salt also require selection. It is preferable to use settled water, and use coarse table salt.

General principles of cabbage pickling

When the products and equipment are prepared, we proceed to preliminary preparation. We clean the selected heads of cabbage from covering leaves . We strip until the leaves are white.

Important! We don’t throw away the removed leaves; we will still need them.

We cut the cabbage stalk crosswise and place the forks in rows in the barrel.

Now let's start with the brine . To ensure that the forks are thoroughly saturated with salt and spices, you need to boil them with water. For 1 liter of clean water we take 40 g of salt. The same amount of sugar will help to emphasize its presence in the brine.

Next, we take the removed leaves and cover the top row of heads of cabbage , and place clean linen cloth or gauze on top. If we use gauze, then fold it in 3 layers.

Attention! Often, when brining heads, shredded cabbage or carrots are added, filling the gaps between the forks.

We place a wooden circle on the fabric and complete the structure with oppression . This may be a stone, which we must wash before use. Fill the stacked heads of cabbage with brine and make sure that the wooden circle is slightly submerged with liquid.

The next important point is compliance with temperature indicators . First, keep the cabbage pickled in the barrel at room temperature. 5 days is enough. Then we move the snack to a cold place. It could be a basement.

On a note! Some housewives salt the vegetable in small containers. In this case, further storage is possible on the bottom shelf of the refrigerator.

After 4 days, delicious cabbage is ready to eat .
Naturally, it will have to be cut before eating. And you can put whole heads of cabbage on the table, decorating the dish with other vegetables.

Hot method of salting heads of cabbage

It is also called the blanching method. This option requires dividing the heads of cabbage into at least 2 parts.

You also need to cut out the stalks. Then we need to immerse the cabbage in boiling water for 5 minutes.

At the same time, prepare hot brine for pouring. The ratio of salt and water is as in the first option (40 g per 1 liter). But in this recipe, celery root (400 g) and garlic (100 g) are added. Grind the ingredients and add to the brine, then bring the mixture to a boil.

In this recipe, we can use wooden or glass dishes of any capacity. Lay out the pieces of cabbage, cover with a cloth, put pressure on them and pour in brine.

With this method, immediately place the pickled cabbage in a cool place. And be sure to take into account one nuance. After cooling, half-heads of cabbage settle to the bottom, and we can still add new ones. The main thing is that the circle does not remain on the surface, but is covered with liquid.

Using a boiling marinade, you can prepare wonderful spicy cabbage with beets in Georgian style.

The beautiful color of the product immediately attracts attention, and the taste is also excellent.

1. Let's prepare the cabbage. Cut 1 head of cabbage into large pieces or eighths of a head of cabbage.
2. Cut beets (1 medium) into thin slices.
3. Celery greens and hot pepper (1 small pod) in small pieces.
4. Garlic. We take the amount of spicy vegetable to taste. Recommended 5-6 cloves.
5. Place food in containers in layers. Sprinkle the cabbage with garlic, pepper and herbs.
6. Prepare the marinade. For 1 liter of purified water, add 1 tablespoon of sugar, salt and vinegar. In general, take these ingredients to your taste. If you increase the amount of salt a little, the cabbage will be ready faster. Boil the marinade and pour over the cabbage so that the liquid covers the vegetables.
7. We keep it in a warm room for three days, then cool it.

Recipes for sourdough cabbage heads

Despite the simplicity of preparing sauerkraut with heads of cabbage, home preparation methods still vary somewhat, depending on the recipe used .

On a note! The experience of many decades tells people that they should not sauerkraut during the full moon in order to avoid getting a soft, overly sour, or even completely spoiled product. The best time for such an operation is 5 or 6 days after the new moon.

A suitable container for preparing cabbage in forks is a barrel - wooden or plastic. Large metal pans used in food service and large-capacity hard plastic containers are also suitable. All plastic containers must be suitable for storing food products.

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In addition, it is recommended to pay attention to what was previously stored in it - if not new barrels, pots and containers are used. For example, the smell of herring that was previously in containers is almost impossible to remove; a product with a fishy smell can be considered spoiled.

Classic fork

Compound:

• medium cabbage forks 10 pcs.;
• table salt 0.2 kg;
• carrot roots 6 pcs.;
• caraway seeds to taste.

All green leaves are removed from the forks. Half of the available heads of cabbage are chopped. For whole forks, deep cross-shaped cuts are made in the area of ​​the stalk.

Table salt is poured into the cuts . Grate carrots on a coarse grater. Shredded raw materials are combined with grated carrots. The mixture is salted with the remaining salt.

Green cabbage leaves previously removed from the forks are placed at the bottom of the container . Whole forks are placed on top. A mixture of shredded cabbage and grated carrots is placed in the space between them. The top of the fork is covered with the remaining green leaves and gauze.

Oppression is placed on top. The product is aged for 11 days at temperatures from +15°C to +18°C . After this, the container is moved to a cool place for storage. Features of storing preparations A winter preparation of sauerkraut in heads, placed in a cool place, can be stored for 6 to 8 months.

Important! When foam appears on the surface of the fermented product, it is necessary to pierce the vegetables with a thin, sharp object to facilitate the release of the resulting carbon dioxide.

The value of fermenting cabbage with heads lies in the ability of this product to retain twice as many vitamins as shredded vegetables. In addition, you can prepare more dishes in winter from whole forks (for example, cabbage rolls) than from chopped product.

How to ferment cabbage heads with other ingredients

As already mentioned, it is customary to ferment cabbage in the autumn, when the main crop suitable for harvesting ripens.

The list of ingredients required for sourdough:

• cabbage - 10 kg;
• carrots - 300 g (3% of the weight of the main vegetable);
• fine salt - 200-250 g (2-2.5% of the weight of the vegetable);
• apples, lingonberries, cranberries - to taste.

The heads of cabbage are cleaned of dirty, rotten and green leaves, and the stalks are cut off. Wash, peel and chop the carrots. Sprinkle cabbage with salt .

The bottom of the container is lined with cabbage leaves and prepared heads of cabbage are placed, adding selected flavoring additions. Green leaves, a plastic napkin and a pressure circle are laid on top of the entire cabbage , and pressure is placed on the container.

Note! Brine should appear on the surface of the pressure circle after 24 hours. Gas bubbles and foam (signs of fermentation) are removed.

Every 1-2 days, pierce the workpiece in several places to the bottom with a smooth, pointed stick. The procedure is repeated until gas with a pungent odor stops escaping from the holes.

After settling the vegetable (by 20-30 cm), remove the oppression , circle, napkin, leaves and browned forks. The pressure circle is washed with hot soda solution. The napkin is washed in water, then in saline solution.

With a wrung-out napkin, cover the workpiece in the container again . The edges of the napkin are tucked inside the container. Cover with a circle and less pressure.

Important! The brine should reach the edge of the pressure circle, otherwise, increase or add brine.

The preparation in heads of cabbage is considered ready when lactic acid fermentation ends , and the vegetable becomes amber-yellow in color and acquires a pleasant aroma. The brine should be cloudy yellow and have a sour-salty taste. The workpiece is ready in approximately 15-20 days.

Pickling with vinegar

An interesting recipe for pickling blanched heads of cabbage with vinegar. The preparation turns out to be piquant and ideal for a snack menu.

Ingredients:

• cabbage - 10 kg;
• allspice - 1 g;
• bay leaf - 2 g;
• sugar - 20 g;
• salt - 10 g;
• vinegar - 20 g;
• decoction - 1 l.

The vegetable is cleaned, the heads of cabbage are cut into halves and blanched in boiling water . Cool the forks and the broth.

Place the halves in a container, add salt, sugar, allspice, bay leaf and vinegar.

Cover with a napkin, circle and place under pressure . Pour in cold broth for three days.

Balkan style cabbage

The taste of this cabbage is different from our shredded cabbage, but, as the Serbs say, it is no worse. There is obviously less hassle. All you need is a capacious plastic barrel. And what kind of cabbage rolls they turn out!

Ingredients:

• 15 kg cabbage;
• 15–20 liters of water;
• 600 g of salt for brine and additionally for each head of cabbage (as needed).

Remove the outer leaves from good quality fresh cabbage. Cut the stalk to the depth of your index finger . This is necessary so that the cabbage is evenly salted.

Wash thoroughly and pour boiling water over a suitable plastic or enamel container with a lid. Dilute the salt in water, let it sit until it all dissolves. 10 liters of water require 300 grams of salt. It’s better not to use iodized salt; it won’t make the cabbage as crispy.

Pour salt into the holes cut in the heads of cabbage . Carefully place all the heads of cabbage, pits side up, into the barrel. Fill the barrel with salt water.

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It is important that the cabbage is completely covered with water . You can put some weight on top of the cabbage. Close the container with a lid. After a couple of days, check the water level, if it’s low, add more.

At room temperature (18–20 degrees), Balkan-style sauerkraut will be ready in 20 days, if colder - in 30–45 days.

Note! A white film may form on the surface of the brine, don’t be alarmed, this is how it should be. It can be carefully removed with a strainer or slotted spoon.

Instant recipes: how to ferment cabbage for the winter with quarters in brine

Cabbage is a healthy vegetable that can be pickled in different ways, combined with other ingredients.
Usually, finely chopped products are used for pickling, but you can use whole heads of cabbage or quarters. Cabbage for the winter is salted in quarters according to various recipes that differ in ingredients and preparation steps.

Pros of using quarters

Before pickling cabbage in quarters, the advantages of this method are evaluated. They are as follows:

• it does not take much time to prepare the product;
• ready-made pickled quarters can be served as a separate dish or as a side dish;
• the appetizer looks beautiful on a home dinner and holiday table;
• The cabbage turns out crispy and tasty.

Attention! The product contains a lot of vitamin C, which prevents colds, so eating sauerkraut in winter helps prevent flu.

Preparation

Before salting cabbage for the winter, you should choose a recipe and prepare the ingredients.

Cabbage selection

Pickles become crispy and sweet only with the right choice of vegetables. Since it is planned to pickle cabbage in quarters for the winter, cabbage heads of medium size and late varieties are selected: they have a sweet taste and also make a crispy snack.

Attention! The leaves are carefully checked: damage, rotten and moldy areas are not allowed.

Before pickling, the rough outer leaves and stalk are removed.

Suitable container

For salting, choose a wooden barrel, glass jar or enamel pan. A three-liter jar is considered especially convenient, in which quarters of vegetables can easily fit. It is pre-sterilized in a water bath or in a double boiler.

But it is best to use a wooden barrel. It is first thoroughly washed and dried.

Cooking recipes

There are many recipes for quartered sauerkraut. They differ in the actions performed, ingredients used and other parameters.

Classic recipe

It is popular among housewives as it makes a crispy and tasty snack. The cooking procedure is divided into stages:

• make a brine: dissolve 2 tbsp in 2.5 liters of water. l. salt and 4 tbsp. l. Sahara;
• for cooking you will need 2 heads of cabbage, which need to be cut into 4 or 6 parts;
• Grate 2 carrots on a coarse grater;
• Chop one quarter of cabbage and mix the mixture with carrots;
• Place the vegetable mixture and quarters in layers in the prepared container;
• fill the entire container with brine;
• Place a weight on top and leave for about five days.

The last stage consists of transferring the resulting pickled vegetable into jars, and the products must be filled with the remaining brine.

Spicy

This recipe is ideal for spicy lovers. To prepare a pickled vegetable, you will need not only cabbage, but also hot peppers, as well as a little garlic.

The process is divided into stages:

• the head of cabbage is cut into several parts;
• several medium-sized carrots cut into small circles;
• 3 cloves of garlic, crushed under pressure;
• the pepper pod is cleared of seeds and finely chopped;
• vegetables are placed in containers;
• It is recommended to add a few bay leaves;
• The marinade is made from 1 liter of water, 100 g of sugar, 2 tbsp. l. vinegar and 60 g salt;
• the vegetable mixture is poured with a hot solution, but not boiling water;
• The mass is left in the room for two hours, then moved to the refrigerator.

Attention! The appetizer will be ready within a day, and it will immediately become crispy and spicy.

With horseradish and beets

This quartered cabbage recipe allows you to get an original appetizer with an attractive raspberry color and a sweetish taste. By adding horseradish, the vegetable becomes crispy.

The process of preparing cabbage in brine is divided into stages:

• a small head of cabbage is divided into 4 parts;
• the beets are thoroughly washed and peeled, cut into small pieces;
• The marinade is prepared: use 2 liters of water, 0.5 cups of sugar, 0.5 tbsp. l. salt, 4 bay leaves, 4 cloves and several pieces of allspice;
• The brine is used only after cooling;
• 4 cloves of garlic, crushed under pressure;
• 2 horseradish roots are finely ground in a meat grinder;
• vegetables are mixed in a deep container;
• the vegetable mass is poured with warm marinade, and a load is placed on top;
• The products are left in a cold place for two days.

Ready pickled cabbage is stored in the refrigerator.

With corn

This quartered pickled cabbage is ideal for gourmets. Using corn makes a sweet and unusual snack. For cooking, the cabbage is divided into small parts. The carrots are cut into small pieces. You can use canned or fresh corn. The marinade is prepared from 0.5 liters of water, 80 g of sugar and 60 g of salt.

Vegetables are laid out in separate layers in prepared containers and filled with marinade. The container is in the room for two days, after which it is moved to the refrigerator.

With vinegar

Delicious salted cabbage is obtained by using a small amount of vinegar. To do this, the head of cabbage is cut into large pieces.

Grind a large carrot and 3 cloves of garlic. To prepare the brine, use 300 ml of water, 80 g of salt and 40 g of sugar.

To give the solution a pleasant aroma, add 3 black peppercorns. Additionally, 40 ml of vinegar is used.

The vegetables are placed in a large container and kneaded a little with your hands to release a little juice. The mixture is poured with hot marinade, after which the load is placed. After two hours, the vegetables are mixed again and transferred to a cold place.

This recipe for quick cooking and pickling quartered cabbage in brine allows you to consume the finished product within a few hours. Therefore, cooking is usually done in the evening, and in the morning you can enjoy a tasty and crispy snack.

With greens

This recipe makes it possible to get a delicious snack. To do this, perform the following steps:

• cabbage is cut into several parts;
• celery and parsley are finely chopped;
• carrots are grated on a coarse grater;
• for the marinade, dissolve 100 g of salt and 80 g of sugar in 1 liter of water;
• for flavor, caraway seeds and dill seeds are added to the brine;
• the vegetable mixture and herbs are poured with marinade.

The mass is transferred to jars after three days.

"Peter's style"

This recipe will appeal to many: it uses cranberries, which give the snack sourness and an unusual aroma.

Attention! The advantage of this recipe is that the finished product can be stored for a long time.

To prepare the snack, follow these steps:

• cabbage is divided into parts;
• carrots are chopped or grated;
• cut the onion head into half rings;
• garlic is cut in half;
• vegetables are mixed in a large container;
• wash and dry 50 g cranberries;
• berries are added to the mixture;
• for the brine, prepare 1 liter of water, 25 g of salt and 100 g of sugar;
• 100 ml of sunflower oil is added to the solution;
• the marinade is brought to a boil;
• cooled brine is added to the vegetables, the products are covered with gauze;
• A wooden disk is placed on top, on which the load is placed.

The snack is left in the room for three days, and the vegetables are periodically mixed. Only then the products are transferred to jars and stored in a dark place.

Storage Features

It is recommended to understand not only how to salt cabbage, but also how to store the finished product.

Where to store

Pickled cabbage can be stored in the refrigerator or cellar. It is allowed to place it in the freezer to increase shelf life.

Sometimes housewives prefer to leave snacks on the glassed-in balcony, but this way the product will not be preserved for long.

Deadlines

Storage periods depend on the chosen method:

• in the refrigerator in an open jar the product retains its properties for ten days, and in sealed conditions it lasts for three months;
• in the cellar, cabbage remains fresh for four months;
• in an apartment at temperatures above 10°C, the shelf life does not exceed three days;
• on a glazed balcony, where the temperature does not exceed 5°C, cabbage can be kept for up to five months;
• If you put the product in the freezer, it can be consumed even after eight months.

Attention! Re-freezing snacks is prohibited.

Advice from experienced housewives

When pickling cabbage, it is advisable to adhere to the following tips:

1. Choose only late varieties of cabbage.
2. For salting, use large salt crystals.
3. It is important to ensure that the brine completely covers the vegetable mass.

Conclusion

Cabbage can be pickled not only in shredded form, but also in quarters. Many recipes with different ingredients can be used for this. The choice depends on the wishes and tastes of family members. For pickling, it is recommended to use glass jars or wooden barrels.

Source: https://seloved.ru/ovoshhevodstvo/kapustnye/kapusta/retsepty/kak-zakvasit-na-zimu-chetvertinkami-v-rassole.html

Recipe Variations

Among the variety of recipes for sauerkraut with forks, let's look at some of the most interesting and delicious ones.

With pickled mushrooms

White cabbage with pickled mushrooms is often found in Slavic cuisine.

Ingredients:

• cabbage - 10 kg;
• carrots - 300 g;
• salt - 160 g;
• pickled mushrooms - 900 g.

For this recipe, the heads of cabbage are fermented in the classic way with carrots, which was described above . After fermentation is complete, the vegetable is placed in a small container and mixed with chopped pickled mushrooms.

With parsnips

Ingredients:

• cabbage - 10 kg;
• carrots - 600 g;
• fresh parsnips - 300 g;
• salt - 200 g.

The heads of cabbage are fermented according to the classic recipe with carrots, and parsnips are added after fermentation is complete.

Heads of cabbage with beets

The beets for this recipe must be prepared first : peel and blanch for 2-3 minutes in boiling water.

Ingredients:

• cabbage - 10 kg;
• red beets - 400 g;
• salt - 170 g.

Cabbage forks are placed in containers and topped with chopped beets . Pickling occurs according to the same principle as usual.

Heads of cabbage with cucumbers

Not only spices, berries, fresh vegetables and fruits are added to cabbage, but also pickles. The cucumbers turn out a little compressed, but crispy, with the smell of cabbage . The preparation acquires the sharpness of cucumbers and a slight sourness.

Ingredients:

• cabbage - 10 kg;
• carrots - 330 g;
• strong pickled cucumbers - 7-8 kg.

Place forks, chopped carrots and pickled cucumbers in a container lined with cabbage leaves in layers of 20-30 cm . The compaction is completed with cabbage, it is covered with sheets, a circle is placed and placed under pressure for 30 days.

"Provencal"

Provencal cabbage is prepared from pickled forks, to which pickled apples, pickled stone fruits, grapes, cranberries, lingonberries, sugar and vegetable oil are added. Provencal cabbage is prepared according to various recipes.

Ingredients:

• cabbage - 5 kg;
• sugar - 3.7 kg;
• vegetable oil - 700 g;
• mustard powder - 1 g;
• cranberries or lingonberries - 450 g;
• pickled fruits - 450 g;
• pickled grapes - 450 g;
• soaked apples - 500 g;
• marinade left over from stone fruits - 350 g.

The vegetable is chopped. Add sugar and mustard to it . Apples are cut into eight pieces. Vegetable oil is filtered through cheesecloth.

A mixture of cabbage, berries, stone fruits and apples is placed in a container, but not compacted . Pour in the strained marinade.

Store at temperatures from 0 to +5°C for 10 days.

Cabbage with beets in large pieces in jars

• cabbage 2 kg
• beets 300 g
• carrots 200 g
• garlic 70 g
• salt 40 g
• sugar 150 g
• water 1 l
• allspice 10 pcs.
• black pepper 10 pcs.
• sunflower oil 60 ml
• vinegar 6% 150 ml

How to use

Pickled forks are used as part of complex recipes . The finished product is not placed on the table entirely; it must be cut or chopped. Pickled vegetables are an excellent appetizer for alcoholic drinks and a traditional side dish.

In post-Soviet canteens, for example, you can find shredded preparation, pickled in heads of cabbage, on a plate with mashed potatoes and cutlets.

The vegetable is also used as an independent dish : it is poured with oil, seasoned with pepper, onion and garlic. For a beautiful presentation at the holiday table, shredded vegetables are decorated with herbs, pomegranate seeds, grapes, lemon and cranberries.

The fermented barrel vegetable is found in classic borscht and cabbage soup, it is stewed with meat, and it is used to stuff fish for subsequent baking. Also, the fermented product is suitable for filling pies and pies, it is put in salads, and the brine from under the heads of cabbage is suitable as a cure for a hangover.

Terms and conditions of storage

Any pickled forks, regardless of the recipe, are stored in a cool place at a temperature from 0 ° C to + 4 ° C. This way the vegetable will retain its taste and beneficial properties for up to eight months.

At temperatures from +5 to +8°C the product is stored for no more than two weeks , then it begins to oxidize. But negative temperatures will destroy vitamin C and spoil the taste, so freezing the heads of cabbage is not recommended.

An important condition for preserving the product is the presence of brine . It should cover the workpiece completely.

Advice from experienced housewives

Young housewives face various problems when pickling cabbage.

Here's what cabbage harvesting specialists do:

1. Buy late varieties. They are sold in stores and markets before the first frost. Choose tight heads of cabbage without damage.
2. Use coarse salt. Iodized salt makes vegetables soft and the preparation will be unsuitable for consumption.
3. The most useful container for pickling is wooden barrels. Manufacturers produce containers of different sizes. For a family of three, it is enough to purchase a 5 liter or 10 liter barrel.
4. Glass jars are chosen without cracks or chips. Lids are selected depending on the expected period and storage location.
5. Enameled dishes are used without scratches. Even a small chip of the aluminum coating will ruin the cabbage. A chemical reaction with iron will make it harmful and dangerous to the body.
6. When pouring marinade over vegetables, it should completely cover them. This happens after some time, as soon as the load squeezes out the required amount of juice from the vegetables.
7. Salt cabbage quickly using hot or boiling brine.

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