Pickled cabbage spring PICKLES

The spring is meant for making sour cabbage in a jar. You do not need a big pickle barrel at home, this spring and a jar (0.7 l) will do.

Slice half a cabbage-head, add ½ coffee spoon of salt and ground caraway. Mix all. Put in jars (0,7 l) and press each layer well. Reaching the jar neck put the pressing spring and close the jar with a lid. The spring pressure starts to force out air bubbles and cabbage juice. Let the spring take effect 4 days minimum at kitchen temperature. Once the pickled vegetable reaches the quality required, put the jar in the fridge to complete the fermentative process.

You can also season with salt, lemon, or sugar.

The cabbage prepared this way has a lot of vitamins and is healthy.