How to quickly pickle cabbage in pieces

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With the onset of autumn, housewives begin to salt and ferment cabbage. In city apartments, it is more convenient to prepare sauerkraut, and it is also more useful than any other winter supplies.

The only drawback of this recipe is its laboriousness. Vegetables need to be chopped, and then mess around with the brine.

Details

Try salting cabbage in pieces, it's much faster, and just as tasty.

To prepare you will need:

• 1 head of garlic;
• 1 liter of water;
• 2 tbsp. of salt with a pinch of salt;
• 150 g of sugar;
• 100 g of 9% vinegar;
• 100 g of vegetable oil;
• fresh cabbage and carrots.

How to cook

The recipe is based on salting one three-liter jar. It is most convenient to do this in buckets, but then you need to proportionally increase the amount of ingredients.

So, cut the cabbage into pieces – into quarters or even smaller, as you like.

Then place the blanks in jars or stack them in a bucket, sprinkling each row with grated carrots and garlic.

You can not chop the garlic, but simply cut the clove into several pieces. You do not need to pack the cabbage and vegetables very tightly.

Now we prepare the brine. To do this, mix 2 tbsp. l. with a pinch of salt and 150 grams of sugar in 1 liter of water. After complete dissolution, add vinegar, oil and pour it over the cabbage.

The cabbage is salted for one and a half to one week. The process depends on the variety and how coarsely or finely it was chopped.

Delicious!