How much salt is needed to salt cabbage – per 3 liter jar, per 1 kg of vegetables

Cabbage can be salted in different containers, more often 3-liter glass jars and enameled buckets are chosen for this. In addition to shredding different thicknesses, cabbage heads can be salted whole or in large chunks. To cook delicious sauerkraut, the main thing to consider is the amount of each ingredient, mainly the salt. In addition to salt and spices, some recipes add chopped carrots and spices to the cabbage. Vegetables must be carefully ground and placed in a clean container to stimulate the appearance of the juice and the development of lactic bacteria.

How much salt and carrots should be added to the cabbage

The amount of salt to prepare a traditional cabbage recipe is suitable for already chopped cabbage or pieces of cabbage and is 25 g or 1 tablespoon. l per 1 kg of vegetables. Salt should be taken non-iodized, you can use both large and fine grind.

Many recipes include carrots. It is believed that the mass of additives should not exceed a tenth of the main vegetables: up to 100 g of carrots (small carrots) are taken per 1 kg.

How much salt is needed for a 3-liter jar

Usually, a three-liter jar requires 2 to 3 kilograms of vegetables. The amount of cabbage depends on how the cabbage leaves are chopped – the larger the pieces, the fewer vegetables will fit in the jar. The vegetables must completely fill the volume of the jar so that the fermentation process is continuous and uniform. Therefore, to collect 1 jar, you will need to add about 50-70 g of salt, which is about 2-3 tablespoons. Carrots can be grated 150-200 g.

How much salt to put in a bucket

For the preparation of sauerkraut, 5-liter buckets are often used. To fill such a container, you will need about 5 kg of vegetables and 4-5 tablespoons of salt.

How much salt to pickle, when salting with stalks, pieces of cabbage.

To pickle cabbage with brine for 2 kg, 1.5 liters of water, 2 tbsp. salt, 2 tbsp. sugar. also add pepper and bay leaf.

When salting cabbage with whole ears up to 30 cm in diameter, two options are popular: 250 g of salt or 400 g of salt per 10 liters of water.

Brine for 10 kg of cabbage for salting in large pieces is usually prepared with 7 liters of water and 250 g of salt.

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