Recipe for salted Chinese cabbage with celery. +pH, +microflora
Pickled vegetables
"Delicatessen"
Ingredients:
1 medium head of Chinese cabbage
1 medium or large beetroot
1 medium carrot
2-4 cloves of garlic
1/4 part of celery root
Brine: 1 tablespoon of salt without a slide per 1 liter of water, stir. You can reduce or add salt to taste
From this amount of vegetables you get about 2 liters of pickles
Cut the cabbage into large pieces (layers), celery into slices, garlic into 2-3-4 parts each clove, carrots and beets thinner - into slices 3 mm thick. Put everything in layers or mixed in a jar, trying to tamp it down tightly. Form a lid from the cabbage leaves on top and push it tightly into the neck of the jar so that it does not allow the vegetables to rise to the surface. All the vegetables should be drowned in brine.
The brine is easy to prepare - clean water is mixed with salt in proportion to taste. I added 1 tablespoon of salt per 1 liter of water. The brine turns out to be very salty, but the vegetables absorb this salt and at the end we get salted cabbage, which can be added to unsalted side dishes. You can add less salt, it's a matter of taste. I add more, because my family likes this kind of pickling.
Pour the brine into the jars so that it almost reaches the top, covering all the vegetables. I do not cover with a lid! I leave it to stand on the kitchen table. You can put it in a basin or tray, since the brine will spill over the edges of the jar during fermentation.
The vegetables ferment/salt for quite a long time - about 7-10 days.
After 3-4 days, the brine acquires a rich, bright beetroot color. After a week, the kitchen will be filled with the appetizing, enticing smell of pickles and celery. The vegetables remain crisp, absorb salt, celery, garlic, and spicy flavors (although we do not add spices here), and become very, very tasty!
You can try them and evaluate the degree of readiness for yourself. The longer the vegetables are kept warm, the more pungent the taste becomes. When you are satisfied with the readiness, you can cover the jars with a lid and put them in the refrigerator. Such vegetables can be stored in the refrigerator for months.
Store-bought pickles often do not have the full range of beneficial properties that homemade pickles have. Vinegar essence poisons the products in a sense.