Salads
How to Prepare
● Buy hard cabbages, leave them for a few days, and when choosing, try to find cabbage which during the season was sufficiently watered because in a dry season, unwatered cabbage is very hard.
● The first thing you need to do during the preparation is the removal of old and damaged outer sheets, and then with a sharp short knife remove the hard part root, but be careful not to remove it entirely because still a small part of it is needed for to keep the cabbage leaves together.
● During the first few days, the water level should be controlled, which should always be above the cabbage heads. After a few days check how much the water is salty and if you find that salt is missing, add it. A sign that you put too little salt is blurred water.
● After forty days, sour cabbage is ready for use. The salt water in which the cabbage stood will remain clear during the whole winter, and many people attribute medicinal properties to the water, especially for the improvement of the digestive system. In addition, it is particularly useful for consumption after consuming large amounts of alcohol.
●What is especially important is that the cabbage should be removed with clean hands, and after removal, the container should immediately be sealed. The cabbage prepared in this way is not necessary to wash before use.
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