How To Cook Canning Fresh Cabbage With Quince, Horseradish And Corn - Recipe

Author: Marko Balašević Time for reading: ~1 minutes Last Updated: August 08, 2022

Learn how to cook "Canning fresh cabbage with quince, horseradish and corn". Delicious recipe.

Required products :

15 whole cabbages / the number will vary according to the size of the can or the barrel /
1 red cabbage
1 red beet, peeled and sliced
1 head of dry corn, plowed
1 quince
horseradish, cut into strips
sea salt
water

Method of preparation :

Clean the cabbages from the withered leaves and use a sharp knife to make a cross-cut on the cob.
Arrange them in a can or barrel, distributing red cabbage, beets, corn, quince and horseradish between them.
Cover with salted water - add 30 grams of sea salt to 1 liter of water.
Press the cabbage with a cross and a large stone, which you have previously scalded with boiling water.
Close tightly with the lid.
From here you have two options - to overflow or not to overflow.
In the first case, roll the cabbage every day for the first 10 days, then less often and leave it to rise.
In the second case, the cabbage will have fermented after nearly 30 days, without the formation of a white diaper on top or the so-called saga. Tested! All you have to do is close the lid as tightly as possible.
Use in a recipe for sarma, kapama, pork with cabbage, salad with oil and paprika and other delicacies.

Note!

After the 10th day, you can add 250 grams of rice wrapped in cheesecloth to prevent the formation of saga .

Enjoy your meal!

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