Before talking about how to salt cabbage in a jar in a brine, I would like to say just a few words about why this should be done at all. Well, the preparation of pickles in the old days is understandable - our ancestors did not have refrigerators or hypermarkets where you can buy fresh vegetables and fruits at any time.
Of course, we can say that you need to salt cabbage with hot brine in order to diversify your table with new dishes and expand the range of taste sensations. This is partly true, but only partly.
You probably read that in the old days on ships sailing on long voyages, scurvy epidemics often flared up, from which crews often died out. But this happened only with foreign sailors, and the Russian sailors calmly sailed around the world, and not a single crew died of a lack of vitamins. And it was precisely sauerkraut that provided it. It literally miraculously accumulated a huge supply of vitamins, which allowed sailors not to have health problems.
Much can be said about how tasty and healthy sauerkraut is tasty, but we still try not to get carried away and return to how to salt the cabbage in a jar in brine. First of all, we will answer the question of why in the banks. This is the most convenient container, not counting barrels and enameled pots. But the first in a city apartment has nowhere to put, and the second may be needed for cooking. It turns out that glass jars are the most convenient option.
How to salt cabbage in a jar in brine
For salting, you need to choose only white-headed vegetables, as they give the same peerless crunch and a sufficient amount of juice. Before pickling cabbage in a jar in brine, it must be chopped. Here comes the very case when you don’t need to grind much. It is noticed that coarsely chopped cabbage turns out more delicious than chopped with thin strings.
One average head is just enough for a three-liter jar. Attached is one medium-sized carrot, a dozen peas of pepper, a head of garlic, 2 tablespoons of salt, three bay leaves and a teaspoon of sugar.
Shredded cabbage is mixed with grated carrots and ground with salt. This is done so that the cabbage gives juice. Then placed in a jar and densely tamped layer by layer, tossing garlic, pepper and bay leaf between layers. Do not fill the jar at the very neck - leave some room for brine. The ideal option is to load on shoulders. Having rammed the cabbage, the jar should be placed in a warm room, placing a deep plate under it. The juice that has stood out will play and begin to spill over the edges of the can, and the plate will not let it run far. Twice a day, check the condition of your cabbage and pierce it with a wooden stick-spoke, giving the gases the opportunity to stand out freely. After a couple of days, pour all the brine that has accumulated into a pan, boil it, cool it and return it to where you took it, that is, to a jar. If, in your opinion, there is little fluid, add a little water. Now you know how to salt cabbage in brine. It remains only to withstand it for several hours in the cold - and you can serve it to the table.