In some families, aspirin is used for salting cabbage, claiming that all other methods cannot be compared with this in taste and quality. They no longer try to salt vegetables differently there, since with this technology everything turns out very simply and quickly. We offer you to replenish your recipe bank with several options.

What gives aspirin for salting cabbage

Aspirin is the trade name for acetylsalicylic acid, which is a medicine used to treat headaches and other types of pain, fever, inflammatory and cardiovascular diseases, infertility, etc.

Did you know? The average annual consumption of aspirin in the world — about 80 billion tablets.

Data on who and when came up with pickled or otherwise preserved products with the addition of aspirin is unknown. It is added to pickled or pickled cucumbers, tomatoes, cabbage, fruit preparations. This is a simple ingredient available to every housewife.

If you use aspirin tablets when salting cabbage, you can achieve this effect:

1. The elastic consistency is preserved, the cabbage will crackle.
2. Destroys all bacteria that adversely affect the safety of the workpiece.
3. Unlike other supplements, aspirin does not change the taste of vegetables in a limited amount.
4. As a preservative, acetylsalicylic acid can negate all the shortcomings associated with non-compliance with the technology aimed at the destruction of pathogens in pickles.
5. You can save the time that is usually spent on preparing and sterilizing jars and lids.
6. The duration of storage of salted products is increased without loss of taste.
7. You can not add vinegar.
8. Delicious product without extra effort.
9. Even an inexperienced housewife can easily master the cooking technology.
10. Salting is accelerated, the product is ready to eat sooner.

Important! Drinking brine from cabbage prepared in this way is not recommended because of the high concentration of acetylsalicylic acid in it.

Selection and preparation of ingredients

Ingredients for salting cabbage should be chosen as follows:

1. Cabbage - it should be selected according to the ripening time; delicious sauerkraut is obtained from those varieties that ripen late. It should not be loose, with cracked stitches. The bulk of the recipes involves chopping, but you can also salt whole heads of cabbage or large pieces. When chopping, you can not get carried away with too thin slices, otherwise the cabbage will soften and lose its taste, focus on a width of about 0.5 cm.
2. Carrot you need to choose a bright orange color, not very large.
3. Salt - although some housewives claim that they use iodized salt in order to prepare cabbage for the winter without affecting the taste of the final product, most people agree that iodine causes darkening, loss of crunch, an unpleasant aftertaste. White salt of the "extra" class is also not suitable; chemicals from the formation of lumps are added to it. The best preservative would be the cheapest rock salt.
4. Sugar - He is loved by the bacteria responsible for the fermentation process. In addition, it favorably sets off the taste and acts as a preservative.
5. Vinegar - This ingredient is optional, but its presence speeds up the process. Instead of the usual table vinegar or vinegar essence, you can use apple or tartaric, especially home-made, or citric acid. You can simply remove it from the list of ingredients.
6. Aspirin - adding it allows you not to worry about the fact that the dish may go bad, acquire a slimy taste, soften. You can use drugs with the trade name "Aspirin" or acetylsalicylic acid in the form of tablets, effervescent or ordinary.
7. Spice - The classic version provides for the addition of bay leaf and black pepper with peas. Variety of seeds will help to diversify the taste of fennel, dill, mustard, hot or allspice, ginger, garlic, cloves, coriander, horseradish.
8. Additional ingredients - you can add beets, apples, cranberries, juniper berries, plums, lingonberries, pumpkins, bell peppers, mushrooms to cabbage.

For cabbage preparations with aspirin for the winter, cleanly washed glass jars without damage will do.

Important! If you want to prepare a large amount of cabbage, then divide the work into several parts, otherwise it may be difficult to mix after adding spices and additives.

Recipes for harvesting cabbage with aspirin for the winter

Of the many recipes offered to your attention the most delicious and light:

• classical;
• without vinegar;
• cold salting.

Important! Preservation with the addition of acetylsalicylic acid should not be given to children.

Important! If desired, vinegar can be excluded from any recipe with aspirin, or use a substitute from the calculation: 1 tbsp. l vinegar = 1 tablet of aspirin.

Storage Features

Adding aspirin allows you to increase the shelf life of the product up to 10-12 months, especially when hot brine is added during cooking and the cans are rolled up. However, the temperature regime is also important, because high temperatures contribute to the further work of bacteria, and under the influence of low values ​​the product freezes and loses taste - that is, the cabbage will be either peroxide or tasteless. Therefore, a basement, cellar, pantry or garage is suitable for storage, in which the temperature stably stays at the level of 0 ... + 2 ° С.

Did you know? In 2007, the United States began to recommend to people prophylactic use of aspirin to reduce the risk of colon cancer.

Thus, aspirin during salting of cabbage not only improves its taste, but also prolongs the period when this taste is preserved, especially if you store the finished product according to the rules. You have familiarized yourself with the most famous recipes based on it, and now you can check them on your own experience. However, remember that, despite all the advantages, aspirin is a medicine, therefore, follow the dosage indicated in the recipes, adhere to measures in use and do not give the product to children.