Sauerkraut from Chuchina's mother

[for 3200g of chopped cabbage 250g of carrots and 60g of salt]

Sauerkraut from Chuchina's mother

Category: Blanks

Kitchen: Russian

Ingredients
cabbage	2 heads of cabbage with a diameter of about 30cm
carrot	about 1 kg
salt	taste

Cooking method

• If I placed the recipe in the wrong place, I apologize in advance.
• In my childhood, all normal people nibbled seeds in front of the TV, snapped nuts, and children loved to eat a vase or two of sweets / jams and wash down with compote. However, my sister and I put on a plate full of sauerkraut and ate with our hands, without refueling, but very loudly munching and crunching. As it usually happens, what your own mother cooks creates a gustatory habit for life. I only met cabbage a couple of times in my life, which I liked almost as much as my mother’s, and tomatoes and cucumbers — never once. Habit is scary.
• So. Only 2 sufficiently large heads of winter cabbage (heavy, 30 cm in diameter), carrots about 1 kg, salt. And nothing more. According to our recipe, everything else can get into the cabbage later, before eating: honey / sugar, fragrant oil, onions. Sugar and honey are never added during fermentation. It quickly ferments sweat and becomes too sour. These are my personal feelings. And the taste and color, as you know ...
• 
• We will make cabbage not one that can be stored for years, but one that can be devoured in a few days. From this quantity I described for the last time, we got 2 three-liter cans and 1 liter. Cabbage is fermented either in three-liter jars or in an enamel bucket (this is the best option).
• 1. First, remove the top three pieces of clean sheets from one of the heads of cabbage (if fermented in a bucket). This will be the "cover" of the cabbage surface. On the upper sheets, on which there are large "veins", as we have always called it in the family, that is, the edge in the center of the sheet - it is advisable to remove these thickenings. As for cabbage rolls (cut with a knife).
• 2. Shred thinly, rub the carrots on a coarse grater. There should be few carrots. A large amount of carrots darkens the cabbage and quickly ferments, because a lot of sugar is released. That is, there is too much food for wild yeast and other crocosides, and they are too brawling there. Therefore, there are not many carrots (the photo shows about how much of it comes across in cabbage), so that sugar, as a source of nutrition for microorganisms, was, but in moderation. Salt to taste. This is the most difficult moment. Many people salt cabbage more than we do. I like lightly salted. It should be eaten freely and in large quantities without a "side dish" (bread, potatoes) and at the same time completely without discomfort (that is, the desire to eat something and bring down the sensation of salinity). I think it's clearer that way. In addition, salt in excess inhibits fermentation, and in small quantities it has a positive effect on microorganisms.
• 3. Next. Cabbage cannot be wrinkled! I mean, how many people begin to "hammer" it. Especially with salt. This will be a washcloth in a huge amount of juice. You will damage and break the vacuoles (cells containing juice), the juice will flow, the crunchiness will be lost. And the cabbage should crunch up to a concussion, and the juice should ferment inside, and not separately from the cabbage!))) Therefore, we just mix well in a large wide bowl (basin, for example), picking up the mass with the palm of your hand from bottom to top.
• 4. Now we put in a container. If in cans - we crush the laid layers of cabbage with the back of our hand (in short, we ram without fanaticism). If in a bucket - everything is the same, but then we cover the top with the cabbage leaves we left behind, an inverted plate and put the load. For example, a three-liter can of water. If you put it in jars, leave the neck itself empty.During fermentation, the juice will rise, gases will bulge it out, so if you don't leave this “buffer”, everything will overflow. You can substitute a plate under the jar just in case. We leave at room temperature for a day and a half. That is, if you did it in the evening today, then in the morning / for lunch the day after tomorrow you can try it.
• 5. Next. 2-3 times during this time, the cabbage will need to be pierced in several places with a thin skewer to the very bottom (do not use oxidizing needles!). This will drain off excess carbon dioxide. The cabbage will not be so "sausage" from the fumes, it will not overly tear the tongue and give off bitterness.
• 
• 6. As soon as the cabbage is fermented into the very thing that you love (more precisely, literally a millimeter is not fermented) - we remove and store further in the cold (2-4 degrees). Fermentation at this temperature practically stops, but this does not mean that it can be stored this way indefinitely. It still goes and gradually the cabbage will peroxide. We have been keeping it for about a week, and it simply doesn’t survive anymore. We make such cabbage all winter. That is, we store them in heads of cabbage, but ferment as needed and never close dozens of cans in advance.
• Attention: for 3200g of chopped cabbage 250g of carrots and 60g of salt

The dish is designed for

about 7 liters

Time for preparing:

2 days

Note

If you come across a "dry" cabbage and after a day the juice has not risen to the same level or higher than the cabbage level - be sure to top up with clean drinking water with the addition of honey at the rate of 2 hours. l. honey (or 1 with a good slide) for 500-600 ml of water. The cabbage will most likely come out a little sour, but this will save it from spoiling and throwing out the whole jar in general, because the top cabbage, which is not immersed in brine, easily deteriorates / molds.

This is a common sauerkraut, which can be fermented in large containers / volumes and which can stand in the cold all winter. It's just that in our family it is usually customary to ferment in portions (for a week or two).
Fermentation for a day and a half is the minimum, after which you can try, but it will not necessarily be ready. The fermentation process is strongly influenced by the temperature and contamination of the product with volatile yeast, so the speed will vary for everyone.
While the cabbage is fermenting, just Cover it with a lid, not Close it (for example, turn the plastic lid over and cover it with the bottom so that no garbage is poured there). You can use a saucer, you can use gauze. When you put it in the refrigerator, it's okay to close this lid. DO NOT ROLL IN! During fermentation, it is not necessary to close it, because the lid can easily be torn off: gases accumulate.

Natasha, so well and deliciously described!

Thank you so much! Finally I saw a sensible description of the “physics” of the process (or biology, I don’t know), otherwise I intuitively did not agree with the foundations to mash the cabbage, but here it is scientifically grounded and to my taste Thank you again!

Natul! I also do something like this. This is the most delicious cabbage in the world! Everyone in my family is not indifferent to her. That husband can also eat cabbage with black bread and bacon for dessert.
Just finished eating a can of cabbage, a fresh head of cabbage has already been bought for the next portion. We will "chomp and crunch loudly" with you.

[Chucha!]

vacuoles



just at the wholesaler, I grabbed a bag of cabbage at 10 cents per kilo

how by the way

Chucha! - your cabbage turned out to be literary refined. And the tomatoes-cucumbers from childhood? recipe e on the forum?

[Scarecrow]

Scarecrow! I advise you to cook such cabbage using sea ​​salt... Believe me, it will be something!

Natalie and I am in your "group"! We are also experienced cabbage eaters! I'll put in my own five kopecks. Can? Maybe someone will like it and come in handy ... You don't need to pierce the cabbage. As soon as it has grown (it has its own taste for everyone), I pour it into a wide container, for example, a basin, and take it out into the air for the whole day, preferably, so that it is cool. In a day, I turn it over several times in this basin, and then back into the container! Bitterness comes out at once!

[IRR]

IRR

The vacuoles did not suit her.

Tomatoes and cucumbers are also from deep childhood.I tried to spread the tomatoes somewhere, only we all got confused there with the amount of acid, sort of like (it tastes a little in my mother's tomatoes, they are sweet, but in the recipe it seems like a lot). And cucumbers didn’t seem to glow anywhere. You have to ask about tomatoes again. Maybe after the season her memory was refreshed. And then she somewhere on the stub of a piece of paper is written, every summer she solemnly dug up the whole house, finds this stub. rolls tomatoes, loses again, forgets and next season all over again.

Medusa

Different, right? It seems to me all the time that the difference is almost only in trace elements, iodine, which get into our food.

Rusya

Hold five, sister !! And ... brother even ...)))

Kamusik

In short, you air it out. Carbon dioxide escapes. Right?

And I always pierce with a long needle now I will not

And a few more tips from the Internet:
• Cabbage for pickling should be of late and medium late varieties. Early cabbage will not work, since it has loose heads of cabbage and leaves strongly colored in green, in addition, they are poorer in sugar, so the fermentation processes are much worse.
• If you decide to ferment cabbage with carrots, then the carrots should be taken in the amount of 3% of the cabbage weight (300 g of carrots per 10 kg of cabbage).
• Salt for fermentation is consumed as regular large, not iodized!
• The amount of salt is 2-2.5% of the weight of cabbage (200-250 g of salt per 10 kg of cabbage).
• For greater usefulness, you can use sea coarse salt, but also not iodized.
• For pickling cabbage, you can use a variety of additives: apples, lingonberries, cranberries, cumin, beets, bay leaves. These additives are added to taste.
Maybe someone will come in handy

Chucha! For the first time I wanted to make a cabbage!
But I can't decide on the salt myself, so let's have your amount! I don't like salting too

Chuch, Natasha, I also remembering my childhood noticed that my mother was just crushing cabbage. But for some reason it always came out crispy. And they prepared for the whole winter practically. : girl_red: Stood in stainless steel tanks (dad from the factory tyril brought). Stood all winter on the balcony and even froze.

Or maybe it was the wrong crunch?

I must also try to do the way you write

Py. Sy. Natasha about vacuoles otpad finally

Py. Sy. Natasha about vacuoles otpad finally

probably my son is now at school ... but I remember the notebook that stood, Natasha, write something else in the blog, and about the baby.

[Arochka]

But I can't decide on the salt myself,

Arochka, I once, too, did not know the lope to hang in grams. Our mothers, grandmothers are all somehow by eye, but I wanted accuracy. The worldwide network helped, on one forum a kind woman laid out MK, she gave such proportions, if the cabbage is about 3 kg, then it has about 2 tablespoons of salt. I divide into quarters, chop on a Berner every quarter and mix with 1/2 tablespoon of salt, then a handful of carrots, then transfer to a large, em-th saucepan and so on with each quarter, it's easier to mix it, in small portions. And I also put a few leaves of lavrushka on the bottom, a little pepper, peas and cloves, as my mother does.

Natalie and I are in your "group"! We are also experienced cabbage eaters! I'll put in my own five kopecks. Can? Maybe someone will like it and come in handy ... You don't need to pierce the cabbage. As soon as it has grown (it has its own taste for everyone), I pour it into a wide container, for example, a basin, and take it out into the air for the whole day, preferably to be cool. In a day, I turn it over several times in this basin, and then back into the container! Bitterness comes out at once!

And we pierce the same, only with a wooden stick.

probably my son is now at school ...

Nothing like this. I remember many incredible things from school! I remember about vacuoles because of the watermelons studied in the lesson.

No, in our cabbage you cannot have lavrushka, cloves and peppers. Nizzyayaya.

Chucha, namesake, give me some salt ...

Chucha, namesake, give me some salt ...

Do not give you Chucha salt ... will not. And I know exactly how much salt is needed ... And the cabbage will be tasty ... and unsalted.
My mother cooked like this all her life when she was still healthy.

Do not give you Chucha salt ... will not.

do you know how to support

[for 1 bucket of chopped unrammed cabbage (with carrots) 100 gram glass of coarse salt.]

do you know how to support

Okay .. don't cry, I'm already writing.
It appears like this ... for 1 bucket of chopped unrammed cabbage (with carrots) 100 gram glass of coarse salt.
Accordingly, 5 liters. capacity of unmanaged cabbage - 50 gram glass of salt.

Chuch, Natasha, remembering my childhood, I also noticed that my mother was just crushing cabbage. But for some reason it always came out crispy.

As far as I remember from my grandmother's explanations, it is only necessary to mash winter cabbage varieties, they are very hard and dryish. So they are crumpled to let the juice. And it is the winter varieties that are suitable for harvesting sauerkraut for the whole winter. Something like that.

And I also put a few leaves of lavrushka on the bottom, a little peppercorns and cloves, as my mother does.

Oh no ... this is not the delicious recipe our moms used to make.
I believe that lavrushka and various spices can be put when the above are amenable to heat treatment, for example, when making a salad with cabbage. And here it is cabbage, carrots and salt. All.

As far as I remember from my grandmother's explanations, it is only necessary to mash winter cabbage varieties, they are very hard and dryish. So they are crumpled to let the juice. And it is the winter varieties that are suitable for harvesting sauerkraut for the whole winter. Something like that.

I agree for a winter variety of cabbage, but what needs to be crumpled, not quite. It is enough to tamp it tightly and the juice itself will stand out perfectly. In general, I do not like this mint cabbage. It is inedible to me.

: this: I also make cabbage this way. Salt box 20-25g. (stone, large) for 1 kg of cabbage. It turns out to be not oversalted, crunchy.
I don't grind the cabbage, I just tamp it. Sometimes, (for myself) I add cumin.

Scarecrow, for the first time I hear that cabbage does not need to be crumpled. Mom crumpled, I crumple. I will definitely try not to wrinkle. Now I also pick up cabbage as I eat it. I used to do it for the winter. And the rest was always thrown away, since it darkened and became inedible. Live and learn

And the rest was always thrown away, since it darkened and became inedible. Live and learn

For one season (from autumn to spring), cabbage cannot darken. Except that there was no liquid (juice) in the top of the jar. Then you can simply add boiled water.

I also heard on TV from some Vumny doctor that cabbage needs to be fermented to NG, because it is until this time that vitamins are stored in cabbage (head of cabbage). Accordingly, they will be stored in the jar already in sauerkraut. And if you ferment after NG, then there will be just sauerkraut, and the benefits will already be less.

[Natasha]

The worldwide network helped, on one forum a kind woman laid out MK, she gave such proportions, if the cabbage is about 3 kg, then it has about 2 tablespoons of salt.

The amount of salt has never been a secret
"Select healthy, without green leaves, cabbage heads, chop or chop them, to mix chopped cabbage with salt (about 250 g of salt per 10 kg of cabbage) "
"A book about tasty and healthy food (1954)"
But what to mix, and not to grind, I paid attention to this only now. Thank you, Natasha, I would have continued to "squeeze"!
Nothing is said about the amount of carrots. I looked at the Brief Household Encyclopedia of 1962, where the proportion is given: for 100 kg of cabbage - 4 kg of carrots, that is, 2.5%.
And, interestingly, in the same recipe for sauerkraut, it is negotiated desire for the same 100 kg of cabbage: 6 kg of apples, 2 kg of cranberries or lingonberries, 5g bay leaf or allspice
I also hear for the first time, and have never seen lavrushka with pepper in cabbage

For one season (from autumn to spring), cabbage cannot darken. Except that there was no liquid (juice) in the top of the jar.Then you can simply add boiled water.

That and it is that always with brine. I assume that the temperature is too high, the can is in the refrigerator. And the current refrigerators are not the same as the past

Pokhlebkin wrote about the number of carrots - on a head of cabbage 1 carrot the size of a "native" stump

That and it is that always with brine. I assume that the temperature is too high, the can is in the refrigerator. And the current refrigerators are not the same as the past

The refrigerator has nothing to do with it. It is necessary to ensure that the cabbage in the jar is always covered with brine. Just simply.

[5g bay leaves]

5g bay leaves
I also hear for the first time, and have never seen lavrushka with pepper in cabbage

Tan ... but I think that lavrushka will give bitterness even when cold (I was convinced of this when I salted the herring)

Also, if I can ask for advice: does anyone know why sometimes you get "snotty" sauerkraut. And then they fermented a couple of cans in the fall (though a little differently), and the cabbage became like in jelly, if you rinse it, then at least you can cook something, but alas, you won't get the pleasure from the salad!

What salt was it? Iodized is one of the reasons.

No, the usual one, we once translated tomatoes into iodized, now we no longer use them for starter cultures

They took cabbage unsuitable for pickling, not late varieties, so they got "snotty"

Maybe so, because they did not "take", but the mother-in-law gave

Also, if I can ask for advice: does anyone know why sometimes you get "snotty" sauerkraut. And then they fermented a couple of cans in the fall (though a little differently), and the cabbage became like in jelly, if you rinse it, then at least you can cook something, but alas, you won't get the pleasure from the salad!

Either the cabbage was unsuitable (variety), or they squeezed a lot!

Oh, already answered ... So the answer is correct!

Thank you!

Also, if I can ask for advice: does anyone know why sometimes you get "snotty" sauerkraut. And then they fermented a couple of cans in the fall (though a little differently),

-really a little different- the reason may still be insufficient salt.

Yummy Sauerkraut is our everything, especially on the eve of NG and 2 posts!

It is necessary to bungle, I personally do it with honey and zhamkat, but now I will not zhamkat, otherwise it breaks, but I love a long one!

-really a little different- the reason may still be insufficient salt.

I meant that not according to Chuchelka's recipe. And our home has already been checked, before that such an embarrassment did not happen, so apparently it's still a matter of the cabbage variety

Chucha, namesake, give me some salt ...

I can not! I don't know the amount of salt. The production of the next batch is scheduled for Sunday, it may be possible to measure it somehow.

My mother measured salt with a matchbox, for 1 kg of cabbage 1 matchbox without top salt, I also salt that way, cabbage turns out wonderful. she also added dill seeds.

[Arch,]

Arch, zhmenka

[Arch,]

The production of the next batch is scheduled for Sunday, it may be possible to measure it somehow.

I'm all in dreams ...

Arch, zhmenka

povna?

the process of fermentation of cabbage is remarkably described, literary, I want to try ... as soon as we eat already salted, I do it according to you.

SchA we have an epidemic of sauerkraut will begin. On our forum it is always like this: either we salt the herring with the whole collective farm, or we ferment the cabbage.

Natasha, as if she was looking into the water! ...
Yesterday I didn't manage to experiment with your recipe, I returned home too late. And now I look - there are already three pages of cabbage crunching

For me, too, the discovery - "do not squeeze" always crumpled, though a little - just a little juice and that's it ...
And three bay leaves were always prescribed at the bottom of the jar and a teaspoon of peppercorns ... On the machine, following mom
But cumin and dill - nooo

But basically my taste is in solidarity with yours - not oversalted, crunchy and only fresh, no longer than a week old what is there for the whole winter and an unconditional favorite in front of seeds

[Scarecrows.]

Girls, I insert my 5 cents. Salt for many years according to the recipe - 3 kg of cabbage - 50 g of salt. Carrots, peppercorns, bay leaves. I can add cumin or dill seeds. And everything else is like Scarecrows.
I also do it on certain days - on the growing moon, Tuesday, Wednesday, Thursday.

Thank you for the detailed presentation of sauerkraut. I thought in this matter more and more clearly. : girl_red: Since childhood, I've been salt cabbage with 20 liter enameled tanks. For the second year I have not been picking up sauerkraut, but just making salads from fresh cabbage, because now in winter it is not a problem to buy cabbage forks. I will try your way in 10 days.

crunchy and only fresh, no longer than a week old what is there for the whole winter and an unconditional favorite before seeds

girls what do you mean by age? Should this cabbage be eaten one week after ripening?