In addition to simple recipes for starter cabbage for the winter, there are also pickles from this vegetable, to which vodka is added. What function does it perform during cooking, how to further ferment, salt and store dishes with alcohol, we will consider further in the review.
What gives vodka when fermenting cabbage
During ordinary fermentation, lactic acid is released, which gives vegetables (cabbage, cucumbers, tomatoes, etc.) a special sour taste. It also prevents the appearance and reproduction of pathogenic microorganisms, and the products do not deteriorate. An excess of it leads to the fact that the vegetables become soft, tasteless, with a burning aftertaste.
To slow down the process of acid production, after fermentation is carried out for some time, it is recommended to add vodka to sauerkraut, which can be replaced with diluted alcohol or high-quality moonshine. Plus, thanks to a specific ingredient, acidic foods remain tasty, hard and crunchy.
Did you know? The larger the head of cabbage is cut for fermentation, the more useful it is, because the amount of vitamins and minerals in the cabbage is doubled.
Selection and preparation of ingredients
For salting the product for the winter with vodka, you need to choose a hard vegetable with juicy leaves and thin veins. Pre-prepared ingredients will help to quickly and efficiently pickle a salty product.
The classic recipe for harvesting cabbage with vodka for the winter
1 can of 3 liters 1.5–2 hours
White cabbage
2–2.2 kg
black pepper peas
taste
Nutritional value per 100 g of product:
- Peel the cabbage from the upper leaves and chop into small pieces.
- Peel the carrots, grate, mix the products.
- Place the mixture tightly in a prepared jar.
- Heat the water to a temperature of +35 ... + 40 ° С, add salt and stir until the salt is completely dissolved.
- Pour vegetables with a brine, covering with a layer of 1.5–2 cm.
- Band up the neck of the can with gauze.
- Place the container on a pallet for 3 days in a dark place at room temperature for fermentation.
- Several times a day, remove the foam that has appeared, pierce the cabbage layer with a knife to the bottom to release the carbon dioxide that has formed (due to this, the products will not be bitter).
- After 3 days, pour the brine into a separate container with the addition of vodka and sugar, mix well.
- Pour them vegetables back.
- Cover, hide in a dark and cool place.
Important! To pickle cabbage, it is recommended to use a vegetable of medium or late ripening, because it does not soften after fermentation and retains its hardness and density.
Storage Features
For long-term storage of pickled product, experts advise to lay out vegetables in smaller containers (to immediately eat them) and roll them with metal lids. It is desirable to keep the workpieces in dark, cool, dry rooms at a temperature of 0 ... + 5 ° C.
To salt a delicious and crisp cabbage, you can add a little vodka to it, which does not leave any aftertaste, but only provides the vegetables with a solid and dense structure. And this factor is important for every self-respecting housewife.
