Salad cabbage (Ukrainian recipe) is drier, crisp and softer in taste than sauerkraut in the German style. This kind of food is very tasty both on its own and as an ingredient in various soups and side dishes.
The preparation of salad cabbage requires the following ingredients:
- The cabbage itself. Regardless of how much salad you want to cook, it is recommended to purchase small and hard heads of cabbage, not larger ones. Small cabbage, as a rule, has more juice and allows you to get a crispy result.
- Carrots.
- Salt. It is advisable to purchase sea, but table salt is also great.
- Cranberries It is not a required ingredient, but gives the dish an extra flavor and aroma.
For salting you will need a decent size container - a jug, a large bowl or a bucket. Whatever you choose, you will need to find something big with as much open surface as possible.
Salad cabbage, recipe: preparation of ingredients
Grind the cabbage. Today, many use a food processor for this purpose, but it is quite possible to cut it into thin chips with an ordinary sharp knife. It depends on your personal preferences and capabilities. Then you need to grate the carrots. Some add it at the end of the cooking process, but it is advisable to put it right away.
Salad cabbage - recipe for cooking
Add salt at the rate of 1 tablespoon per head of cabbage. Thoroughly mix the carrots, cabbage and salt together with your hands, squeezing the liquid from the vegetables. As soon as the cabbage slicing loses its lightness and splendor, it must be folded into a prepared container.
Cover a bowl or bucket on top with a piece of plastic film to protect its contents from flies and dust, and place something on top as a press. Best in this regard is a small plate or saucer with something heavy, for example, a can of water or a cast-iron teapot. Whatever you use, the main thing is that the cabbage is not exposed to air and kept closed as tightly as possible. The more fluid you squeeze, the more crisp your salad cabbage will be.
Cooking Recipe: Final Touch
Your meal will be ready in 3-5 days. You must constantly monitor the degree of its readiness and condition. From the very beginning to the last moment, there should always be a layer of liquid over a layer of cabbage. If it is not, you probably did not squeeze it hard enough.
Keep a bowl of cabbage at room temperature. If you do not have a thermometer, the optimal temperature can be determined as follows - if you feel comfortable without removing your sweater and turning on the heater - the salad of cabbage recipe for the winter will be observed. A cool room will increase the fermentation time, and finding the workpiece in a warm room will not allow to get a good result at all.
In addition, be sure to taste the liquid that stands out. If it is too salty, rinse the cabbage slightly and fold back. For four days, you can test the taste of cabbage daily and determine the amount of salt. As soon as the result will completely suit you, put the salad in jars and put in the refrigerator.