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Pickled cabbage
1 serving
dense and healthy heads are chosen and chopped in the same way as for fermentation. cabbage is poured with salt, thoroughly stirred in a basin and left for 2- 3 hours at room temperature. then cabbage is placed in jars and compacted. previously, spices are placed on the bottom of each jar - black pepper (5-8 peas), a little cinnamon and cloves, 1 bay leaf. the following filling composition is recommended: 4 teaspoons of acetic essence,
1. 5 teaspoons of salt, 4 teaspoons of sugar per 1 liter of water. cans are closed and pasteurized at a temperature of 85 ° c, 0. 5 l - 20 minutes, 1 l - 30 minutes, 3 l - 40-50 minutes.
dense and healthy heads are chosen and chopped in the same way as for fermentation. cabbage is poured with salt, thoroughly stirred in a basin and left for 2- 3 hours at room temperature. then cabbage is placed in jars and compacted. previously, spices are placed on the bottom of each jar - black pepper (5-8 peas), a little cinnamon and cloves, 1 bay leaf. the following filling composition is recommended: 4 teaspoons of acetic essence,
1. 5 teaspoons of salt, 4 teaspoons of sugar per 1 liter of water. cans are closed and pasteurized at a temperature of 85 ° c, 0. 5 l - 20 minutes, 1 l - 30 minutes, 3 l - 40-50 minutes.
white cabbage to taste, salt - 1.5 tsp, black pepper - 5-8 peas, cinnamon to taste, bay leaf - 1 pc., water - 1 l, vinegar - 4 tsp, cloves to taste, sugar - 4 tsp.
