Making preparations correctly: what is the best salt to salt cabbage

Novice cooks do not think about the importance of salt when preserving and use what they have on hand. The consequence is a tasteless or spoiled product. In this article we will tell you which salt is best to salt cabbage and how to do it correctly.

The importance of choosing the right salt for pickling cabbage

The quality of sauerkraut is influenced by its type and variety.. Depending on these characteristics, the fermentation process occurs differently.

When choosing the “wrong” salt, the product turns out to be peroxided, leaves are soft and unsuitable for consumption.

When purchasing a product, look at the packaging:

• Name;
• mode of production;
• variety;
• grind number;
• what is it enriched with;
• additives;
• recommendations for use;
• manufacturer's name.

Take note:

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Simple, quick and tasty recipes for pickling cabbage for the winter

Selecting the type of salt

The quality of the future workpiece depends on the type of product.

Food

Cooked food - mineral substance. In appearance - white or transparent crystals, odorless, but with a pronounced taste.

Salt - sodium chloride: Na - 39.4%, CI - 60.0%.

Chemical composition of table salt (per 100 g):

• potassium - 9 mg;
• calcium - 368 mg;
• magnesium - 22 mg;
• sodium - 38710 mg;
• sulfur - 180 mg;
• phosphorus - 75 mg;
• chlorine - 59690 mg;
• iron - 2.9 mg;
• cobalt - 15 mcg;
• manganese - 0.25 mg;
• copper - 271 mcg;
• molybdenum - 110 mcg;
• selenium - 0.1 mcg;
• fluorine - 2 mcg;
• zinc - 0.6 mg.

By origin and method of extraction:

1. Stone. They are mined in mines and quarries. Contains few impurities, up to 99% sodium chloride. Has low humidity.
2. Evaporation. Natural or artificial brines are evaporated. Natural ones are extracted from the ground, artificial ones are obtained by dissolving rock salt in wells. It is characterized by low hygroscopicity, high sodium chloride content, and a small amount of impurities.
3. Self-planting. Ozernaya, it is mined from the bottom of salt lakes. Precipitated, it forms layers. Natural impurities - silt, sand, clay - give the color a yellow, gray tint. Characterized by high humidity.
4. Sadochnaya. Extracted from the water of oceans and seas. Water is diverted into large but shallow artificial pools. Natural evaporation occurs and salt precipitates. Sadochnaya has many shades due to the large number of impurities.

According to GOST 51574-2000 Cookery is divided into four grades depending on the purity of the product, elements of chemical composition, particle size:

1. Extra. The product is white, without impurities. Particle size within 0.8 mm.
2. Higher. Pure white crystals up to 1.2 mm in size.
3. First. Grayish grains up to 4 mm. In addition to sodium chloride, it may contain other minerals.
4. Second. The composition is closest to natural.

Consumption rate salt for humans - 11-15 g per day.

Benefits of consuming table salt:

• has a rich mineral composition;
• has antiseptic properties;
• adds flavor to dishes and acts as a flavor enhancer.

Flaw: an excess leads to the development of diseases of the cardiovascular system and gastrointestinal tract.

Marine

Salt obtained through the natural process of "evaporation" from the sea, called sea.

Interesting! The marine product has been mined for over 4,000 years.

Chemical composition (per 100 g):

• potassium - 9 mg;
• calcium - 368 mg;
• magnesium - 22 mg;
• sodium - 38710 mg;
• sulfur - 180 mg;
• phosphorus - 75 mg;
• chlorine - 59690 mg;
• iron - 2.9 mg;
• cobalt - 15 mcg;
• manganese - 0.25 mg;
• copper - 271 mcg;
• molybdenum - 110 mcg;
• zinc - 0.6 mg.

Real sea salt is black, yellow or pink.. Bleached does not have beneficial qualities.

Characteristics of sea salt:

• has a rich mineral composition;
• used in the food, chemical industry, medicine;
• The iodine included in the composition does not lose its beneficial properties over time.

When preparing dishes, it is recommended to replace table food with sea food. - the body will receive more useful microelements.

Iodized

Iodized - a type of table salt to which iodide and potassium iodate have been artificially added. This variety appeared in the 60s of the 20th century.

Chemical composition (per 100 g):

• calcium - 368 mg;
• magnesium - 22 mg;
• sodium - 38710 mg;
• potassium - 9 mg;
• phosphorus - 75 mg;
• chlorine - 59690 mg;
• sulfur - 180 mg;
• iron - 2.9 mg;
• zinc - 0.6 mg;
• iodine - 4000 mg;
• copper - 271 mg;
• manganese - 0.25 mg;
• cobalt - 0.015 mg.

Inexperienced housewives are often interested in Is it possible to ferment, pickle, salt cabbage with iodized salt?. The answer is no. Lactic acid bacteria do not multiply with a large amount of iodine, and the fermentation process is disrupted. The cabbage turns out slimy and not crispy. Over time, this leads to damage to the workpiece.

Benefits of Iodized Salt:

• saturates the body with iodine;
• participates in the prevention of thyroid diseases.

Flaws:

• evaporates completely at high temperatures;
• cannot be used for pickling.

Grind Selection

Salt can be finely or coarsely ground. Salt size affects fermentation process. The grind number is indicated for the highest, first and second grades.

Large/stone

Refers to sedimentary minerals. Consists of sodium chloride and impurities. In nature it looks like a stone. After processing and purification, it takes on the appearance of familiar salt.

In its natural form it happens:

• transparent;
• opaque but translucent;
• white with a glassy sheen.

Reference. Large deposits of rock salt in Russia are Solikamskoye, Iletskoye, Irkutskoye.

Depending on the deposit, the composition of impurities is different, therefore the color of the substance is different:

• iron oxide - yellow, red;
• decomposed organic matter - from dark brown to black;
• clay - gray;
• potassium chloride - blue, lilac.

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Fine/extra

For the “Extra” variety, the grind number is not indicated. This is the finest salt.

The production technology involves drying at temperatures up to 600°C. To obtain snow-white crystals, bleaches are used. After thermal and chemical processes, some of the beneficial properties of the substance are lost.

To increase its benefits, it is enriched artificially - an iodized and fluoridated product is made.

The best salt for pickling cabbage

Of all the types for pickling cabbage suitable stone medium and coarse grinding.

Its advantages:

• large crystals dissolve more slowly - the fermentation process occurs gradually, the moderate effect of lactic acid does not destroy the crispy cabbage leaf or make it soft;
• contains a large number of impurities - more useful elements;
• increases the shelf life of the workpiece.

Optimal amount of salt

Experienced housewives for sauerkraut take 30 g of coarse or medium-ground table salt per 1 kg of cabbage.

If sea salt is used for salting, then the amount is halved: 15 g per 1 kg of cabbage.

Attention! If there is a lack of salt, the fermentation process does not begin, and an excess makes the cabbage sour.

Algorithm for proper salting

Stages of proper salting:

1. They take late varieties of cabbage - it is distinguished by crisp, juicy leaves and strong heads.
2. The forks are cleared of the upper leaves, cut into two parts, and the stalk is removed.
3. If the cabbage is clean, without insects or signs of rotting, then it is shredded.
4. If small insects are found inside, the head of cabbage is divided into leaves and washed under running water. Another way is to immerse the halves of a head of cabbage in salted water for 2-3 minutes.
5. Carrots are washed, peeled and grated on a coarse grater.
6. Mix vegetables in a large wide container.
7. Mash until the first juice comes out.
8. Add salt and stir.
9. They place the load.

At room temperature, cabbage ferments for 3-4 days.. Every day the mass is pierced with a wooden stick in several places to release carbon dioxide and the foam is removed. It is the presence of foam on the surface that tells you that it’s time to pierce the cabbage.

The finished product is transferred to clean and dry glass jars. Place in a cool place.

Conclusion

When preparing winter preparations, choose high-quality products.To pickle vegetables, use the “correct” salt. Experienced housewives advise buying medium and coarse stone grinding stone. The optimal amount is 30 g of salt per 1 kg of cabbage.

Sea salt is allowed for salting. It contains the most useful minerals and trace elements. The taste is saltier than usual. When using, the amount is halved.