Cabbage pickled "4 days"
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As I try to cook with less salt, the cabbage is done for 3-4 days, it turns out, not much sour, not too salty. And most importantly, crunchy). everyone knows how to shred the cabbage, so I will dispense with step by step photos. Who likes, can add the apples sliced, but the taste is slightly different
Ingredients for Cabbage pickled "4 days"
Step by step instruction of cooking Cabbage pickled "4 days"
1. cabbage shinkuem.
2. carrots three on a grater.
It all put in jars or enameled pot (not to the brim!)
3. The brine in the water dissolve the salt and pour them cabbage top to bottom.
4. After 2-3 days pierce the cabbage with a stick in several places to release the accumulated gases!
5. On the 3rd day, drain off all the brine in any kind of container, dissolve the sugar (1.5 tbsp per 1 liter of brine)
Roaming the lower layers of the cabbage up and the top down and cover with brine, which have sugar added.
Another day keep the cabbage warm, and then it can be put in the cold.
Even my brats like it))
Mom and supplements?