Cabbage pickled "4 days"

Description

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

Cranberry
Salt

2 Tbsp
Water

0.8 l
Carrots

400 g
Cabbage

4 kg
Sugar

1.5 Tbsp

Cooking

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 in it (at the rate of 1.5 tablespoons 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. Nice pohrustyvaniâ!