Sauerkraut from Chuchina's mother

[e]

After placing the jars in the refrigerator, close the lids? I either clicked somewhere about ethen ...

Innus, of course, close. You already have a ready-made sour cabbage. Can you credit the fridge with the scent of cabbage, so that all the food smells? Exactly...
And without the lid, the brine will evaporate. Do you need it?

Scarecrow! I report:
🔗
I fermented it on Monday according to your recipe (I used to always add sugar). I always add as much salt as if I were making a salad, only a large bowl.
The cabbage turned out to be very tasty and crispy. Especially for her sake, I ran to the market in the morning for fragrant butter made from fried sunflower seeds. Today we are grumpy all day. The 3 liter jar will empty quickly.

It turned out !!!!!!!!!!! such as it should !!!!!! Crunchy !!!!!!!!
Did it on Sunday. I didn’t zhmakala, my husband put it tightly in a bucket, took carrots at the rate. The cargo was much smaller. The day before, the husband subtracted the proportion of the load to the amount of cabbage on some calendar sheet. I didn't argue.
I took it out on the balcony, tomorrow with onions, sugar, vegetable oil .... mmmm ... and bake potatoes!

And I adore you, druhhh !!!

Scarecrow! I report:

I fermented it on Monday according to your recipe (I used to always add sugar). I always add as much salt as if I were making a salad, only a large bowl.
The cabbage turned out to be very tasty and crispy. Especially for her sake, I ran to the market in the morning for fragrant butter made from fried sunflower seeds. Today we are grumpy all day. The 3 liter jar will empty quickly.

You too!!

The photo shows the same cabbage. She's straight!

[Tuska]

Tuska, mandnot urgenta !!!

After placing the jars in the refrigerator, close the lids? I either clicked somewhere about ethen ...

We alreadyabout practicecki are ready, our sonny at 22:00 Moscow time turns one and a half days ...

Mamulkina took a sample, it still crunches !!!

Crackling you say? Amazing!

About the lids ... When preparing - you do not close. Otherwise, everything will explode to the edrene-fen. ))) I just cover with lids on top, so that no garbage is poured. In the refrigerator - close. There will be practically no fermentation in the cold, so it's not scary. And so that the refrigerator stinks of cabbage, and cabbage as a refrigerator - we do not need at all. Here.

Cabbage!
🔗

What a beauty!! I'll go to my bank and attach myself ...

What a beauty!!

I really like it too

Thank you very much for the delicious cabbage !!! I love sauerkraut very, very much, and now according to your recipe I love it !!!! : girl_skakalka: You write that you have not tried such pickles as your mother's, and I believe you, please fix them !!!

I forgot to say, your cabbage pies are super too! I cook only according to your recipe, and the dough is Super and the master class in modeling is Super !!! I cooked 15 times this winter !!! Thank you!!!

if you ferment in the near future, then according to the lunar calendar, this is February 12.14., I'll try this recipe.

And I, just a few days ago, was fermenting and thought, something is all silent, have already eaten cabbage?

And I, just, the other day fermented and thought, something is all silent, have already eaten cabbage?

I had a break, but she reminded me right in time! So I wanted - horror!)))

And last Friday I bought fruits, vegetables and I bought excellent cabbage: just flattened. Quickly salted on Sunday. How much juice the cabbage gave !!! Already standing on the balcony. Truth has not tried yet.

And last Friday I bought fruits, vegetables and bought excellent cabbage: just flattened. Quickly salted on Sunday. How much juice the cabbage gave !!! Already standing on the balcony. Truth has not tried yet.

Be sure to share your impressions later.

[Chuch, Chuch!]

Chuch, Chuch! And I wrote them, sho is she biting ofigenski? If not, then gru

🔗

Manyash, you did, right ?! Wow, pleased.
I won't get to your chicken. It's beyond my strength to do it like that. )))
PS: I like your new avatar))). I forget to say everything.

Yes, more than once! Today I bought a fork for pickling ... plump!

Kiss Mamusik from us ... for the cabbage and the rest of the mustache We look at the little arms and legs and every time we remember with love!

It's time to ferment cabbage !!! I started looking for a recipe. But I need a recipe like the one used to ferment cabbage in canteens, still Soviet. That taste is still in the mouth. But I can't do that kind of cabbage. The husband scolded everything. He says that I have salted cabbage, not sauerkraut. Although I’m almost like Chuchelka, I’m just waiting not for 1.5 days, but 3-4. I put salt 20 grams per 1 kg of cabbage. I weigh everything. My grandchildren and daughters-in-law like my cabbage, but my husband doesn't. I already sin that there, in the canteens, the cabbage is cut in wide strips and I think that it was fermented in oak barrels. Therefore, the taste of the owl is not like homemade cabbage. Tell me, maybe they (the canteen workers) were filling ordinary sauerkraut with something unknown? Help me!!!

In, they recalled. It is necessary to ferment the cabbage, the weather favors

It's time to ferment cabbage !!! I started looking for a recipe. But I need a recipe like the one used to ferment cabbage in canteens, still Soviet. That taste is still in the mouth. But I can't get such cabbage. The husband scolded everything. He says that I have salted cabbage, not sauerkraut. Although I’m almost like Chuchelka, I’m just waiting not for 1.5 days, but 3-4. I put salt 20 grams per 1 kg of cabbage. I weigh everything. My grandchildren and daughters-in-law like my cabbage, but my husband doesn't. I already sin that there, in the canteens, the cabbage is cut in wide strips and I think that it was fermented in oak barrels. Therefore, the taste of the owl is not like homemade cabbage. Tell me, maybe they (the canteen workers) were filling ordinary sauerkraut with something unknown? Help me!!!

And your husband did not confuse sauerkraut and pickled cabbage Provence? I don’t remember that cabbage was sauteed in canteens. And I didn't eat pickled food there. It happens with bell pepper, but even without it - just with carrots and in composition it looks like pickled.

Natusik! I did THIS again! Its godlike! Mushika kiss me and my hop team!

Natusik! I did THIS again! Its godlike! Mushika kiss me and my hop team!

You even got ahead of me, you are our reactive! So far I was just thinking, but not fermenting ...

HYrasho, I'll pass it on.

[Natasha]

Natasha, if you ferment cabbage in a jar, should you cover it with a lid, gauze? I think during fermentation with gauze. Yes?

[Natasha]

Natasha, if you ferment cabbage in a jar, should you cover it with a lid, gauze? I think during fermentation with gauze. Yes?

Cover. Do not close, but cover. If you close it, it will explode nafig))). So that all different things are not poured into it (well, garbage, dust). And when you move it to the refrigerator, close it.

And your husband did not confuse sauerkraut and pickled cabbage Provence? I don’t remember that in canteens it was sauerkraut. And she didn't eat pickled food there. It happens with bell pepper, but even without it - just with carrots and in composition it looks like pickled.

No, I didn't mix it up. We had our own canteen at work, and there the staff fermented cabbage themselves. At that time she was young and did not ferment cabbage. My mom did it. I think that it was additionally fermented in the heat and seasoned with butter, sugar and onions.

I was also going to ferment cabbage about 5 days ago, but I don't know if my cabbage is suitable for "winter" pickling. We bought it on August 27 at a wholesaler. It is dense, crunches when cut.I was in thought, because I read that it is bad to salt on the aging moon.But now it is growing and it is urgently necessary until deep frosts hit (the cabbage is on the balcony) to take up the cabbage

Natasha, now I only make cabbage according to this recipe, for which many thanks to you and your mother. Cabbage always turns out, and before this recipe, shoals sometimes happened. So again, thanks.

I have been picking cabbage for a long time, according to all sorts of different recipes. This one is probably one of the best!

Girls, just because it is very simple))). I also have a great love for our simple and proven over the years native recipes. What did I not eat while I was in Italy. But for a week of continuous eating of not quite familiar food, she was pretty tired. I went and dreamed of borscht and cutlet with mashed potatoes and sauerkraut))).

Girls, just because it is very simple))). I also have a great love for our simple and proven over the years native recipes. What did I not eat while I was in Italy. But after a week of continuous eating of not quite familiar food, she was pretty tired. I went and dreamed of borscht and cutlet with mashed potatoes and sauerkraut))).

Yes!

[Natalia]

Natalia made cabbage exactly according to the recipe. There was enough juice, even a little leaked out of the can. After 2 days, put it in the refrigerator. There she also wanders, because the lid is inflated and the taste of the cabbage is a little fermenting. If you season with butter and onions, then it seems normal, but still .... What's wrong?
When mother used to ferment cabbage in tanks, she said that the juice must necessarily flow out, thereby removing the bitterness. It's not quite like that in the bank

The bitterness is not from the juice, but from the gases accumulated in the cabbage. A little leak is normal. In the refrigerator, fermentation should practically stop. Rearranged for a long time? For about a day, fermentation will still go on until the contents of the jar have completely cooled down and the microorganisms will stop raging (although fermentation is going on in the refrigerator, albeit very slowly). Gas will evolve and inflate the lid. But it should taste good.

Rearranged for a long time?

On Sunday night I did it, on Tuesday night in the refrigerator. I was still pouting this morning.

Natalya, I am very grateful to you for ALL your recipes and pies and bread, but about cabbage, I want to say a special THANKS! The physics of the process is perfectly described and an excellent result is obtained. In winter, I make cabbage once a week every two weeks - gobble it up once! THANK YOU! please share your recipes over and over again, something you rarely exhibit your recipes (I'm not complaining, but begging)

Girls, but this cabbage is only salad or as an independent dish. Or you can put it in pies, borscht, and stew it. Many people like sauerkraut in pies.
And yet, only I love such cabbage. Children won't eat. Two three rubles of cabbage for me, oh, how much. Can you count on two liters?

[iris. ka]

iris. ka,

Irin, this is a common sauerkraut. What is a salad dressing in your understanding? If your recipe says - cabbage soup - it suits you.

I want sauerkraut. I'm just dying))).
Now the winter one has already gone, which is for fermentation or ... what? Who is the specialist? If I see a flattened in the form of a flying saucer (someone here said that this is an awesome winter variety for fermentation Slava) - I'll buy it right away, but I haven't seen it yet.

Yes, yes, by the way. I also look and do not see yet. And bright green, round is it summer?

[Scarecrow]

Scarecrow, it's too early for glory, she will only go in October

So boom wait! And I really want cabbage)))

as I understand you, wait again, the prices will lift up to the heavens, last year it was 50 rubles per kg

I don’t know, when we were sent to harvest cabbage, they always said that Slava, round, rather elongated, so she went to pickle.
And the flattened one was called Fiji and it was called shoulder, that is, it was laid in piles for storage.

[Girls]

Girls, this is your knowledge of cabbage varieties! For me, cabbage and cabbage are all one. But now in stores I also look closely at the appearance - so that it was whiter and flattened!

By the way, I recently bought a head of cabbage on a pyansa, it was green on the outside (inside, too, slightly, the leaf is not very juicy, it did not break with a crunch), but so dense that I could not stick a knife into it myself !!! The husband almost cut this head of cabbage with an ax. I read the whole topic and now I understand that such cabbage is not suitable, but before I fermented it and did not understand why the garbage comes out! I looked for more dense heads of cabbage, I thought that this was the point. And it turns out that the variety and the initial juiciness / crunchiness of the cabbage play a role.

Thanks everyone for sharing their experience,
Chuchelka, Natasha, a special human thanks for the recipe!

I found a photo of Slava ...

Natasha, I made it, your kapuZda (I have already crumbled everything) the recipe is correct, thanks, I will repeat it !!!

And what do you think I am doing?))) Hamster cabbage)).



I keep forgetting to write - if you come across a dry cabbage and after a day the juice has not risen above the cabbage level - add pure drinking water with the addition of honey at the rate of 2 hours. l. honey for 500-600 ml of water. The cabbage will come out sour, but this will save it from spoiling and throwing out the whole can.

[Scarecrow]

Scarecrow, drooling began to flow, I cooked cabbage soup from the remains, in the evening I will finish eating and think about a new portion of cabbage. At lunchtime I drive to Auchan, maybe I'll be lucky and there will be the necessary heads of cabbage

Well, I ran to the car, forward behind the hood ...

Nice recipe. I like it.
Small addition.
I always do this.
When to eat cabbage - I throw it into the blender.
That is, I will greatly grind it with a blender knife.
It turns out chopped cabbage very finely.
to eat such cabbage is much more pleasant, I would say it is more intelligent to serve it to the table?
For long, chopped cabbage "threads?" to me personally - not comme il faut.
And I also sprinkle the cabbage on top (when serving) with finely chopped cashew nuts and season with pumpkin oil with this Greenish-black.
It turns out very tasty just at the final serving. Yes.

And if the head of cabbage grabbed a little frost where to use it? Can I use this cabbage?

Wouldn't advise. Such cabbage is good for lazy cabbage rolls through a meat grinder.