How to salt cabbage in brine in a jar

Sometimes young housewives get upset when their sauerkraut turns out soft, “snotty,” or simply goes bad. If you salt the cabbage in brine, you can forget about these troubles.

Chop the cabbage as for regular pickling.

Grate the carrots on a grater. You can cut the beets into strips if you want pink cabbage.

Remember how you crushed cabbage with salt with your hands so that it would release juice? Forget it. Place the cabbage and carrots in a jar, maybe in layers, and tamp down slightly. There is no need to compact it too much, just press it down.

Now you need to prepare the brine. A three-liter bottle requires about 1.5 liters of brine, and we will proceed from this amount of water:

• 2 tbsp. l. Sahara;
• 3 tbsp. l. salt.

Boil purified water with sugar and salt. You can add bay leaf, dill seeds, and peppercorns for flavor.

After the sugar and salt have dissolved, the brine needs to be cooled and strained. Pour lukewarm brine over the cabbage and cover the neck of the jar with a cloth. There is no need to put pressure on it; in the brine, the cabbage will ferment on its own.

Now you just have to wait three days for the cabbage to ferment.The fermentation process will begin within a couple of hours if the room is warm enough. This is normal, and just make sure that the brine does not “run away”. Prick the cabbage twice a day until the day to release gases. It is more convenient to use sushi chopsticks; they are thin, wooden, and do not oxidize like metal cutlery. After three days, the cabbage can be covered with a plastic lid and put in the refrigerator.

The cabbage is ready and can be eaten just like regular sauerkraut.

This recipe turns out even the most wooden cabbage well. So, if you come across one, don’t be upset, but watch the video on how to sauerkraut in brine directly in jars: