Sauerkraut from Chuchina's mother

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 "strings?" 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 Greenish-black.
It turns out very tasty just at the final serving. Yes.

Well, this is not for us, we love exactly this crisp, and this is what will happen after the blender, cabbage porridge, not ... Baba Yaga is against it.

And if the head of cabbage is a little bit frosty, where to use it? Can I use this cabbage?

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

Yes, you can simply disassemble it into stuffed cabbage, if not quite grabbed in the micra, bring the whole head of cabbage to softness and disassemble it.

Well, this is not for us, we love exactly this crisp, and this is what after the blender it will be, cabbage porridge, not ... Baba Yaga is against it.

everything is correct! Well I wrote it like his well, there are such techniques .. like "The candles melt On the old parquet, And Silver flows down onto the shoulders from the epaulette.
That is, this is an addition to the recipe within the framework of the Petersburg receptions :-)
Well, there Countess Suvorova speaks to Countess Oblonskaya, darling Have you tried the merchant Morozov's cabbage? In that vase over there? Amazing you know! There are cashew nuts, pumpkin oil and jojoba! the chef Monsieur Gherkin made it so impertinently!
And Obolonskaya replies, yuuu .. this French chef Kornichon .. still that entertainer. and he has his gherkin .. oh, I'm superfluous ..
Exclusively for the receptions so to work the cabbage.
Tenderness appears, ease of assimilation .. whiskers A .. assimilation increases!
Is it like a cabbage upgrade? no more?
And so with a cucumber, vodka, zyryvat TV - I would never begin to grind it!
Why is it so cool :-) nitrogen?
Is that how I eat it? The TV set?

Oh, this Petersburg aplomb.
I don’t know about YOU in St. Petersburg, but we eat at US in Russia the way they eat.

I don’t know about YOU in St. Petersburg, but we eat at US in Russia the way they eat

Taking into account the double meaning of the Rasean word "KVASYAT", the whole phrase is amazingly multifaceted!
Delighted! I applaud!
"- I am in admiration, - Koroviev sang monotonously, - we are in admiration, the queen is in admiration.
“The queen is in admiration,” Azazello abhorred behind his back.
- I am delighted, - the cat cried out. "... (c) Bulgakov Master and Margarita

However, I dare say that in St. Petersburg the traditions of the nobility are simply reviving. Not more than. Traditions based on the powerful foundation of the social peasant heritage!
Quite a long time ago.
Since the 90s.
In those years, I remember there were a lot of noblemen, and sometimes only the accepted nobleman Vavan Ushasty, by the end of the reception ceremony, they could be recalled to the shooter, oh sorry for another event where he was unsuccessfully felled for a parazhnyak bazaar, oh sorry he was serving in another world with good thoughts ..
But already in the rank of a Nobleman yes .. What warmed him in some way in hellish cauldrons .. spiritually warmed up right?
Yes, it was a funny time
Then everything changed.
But the balls were kept.
For in the city there are a lot of palaces with huge halls, where, if not balls, then only shoot porn films? you must somehow occupy empty spaces :-)
In the 90s, I remember combining the first and the second :-)
Now the balls are more pompous and the tables on them are still bursting with appearances .. sometimes from the farmsteads of high dignitaries (that is, stupidly from bureaucratic officials)
The rules of conduct at these events have not changed at all since the time of Lieutenant Rzhevsky, of whom they are always in the majority :-)

And under such conditions, my dear IrisOchka? how would you like to serve cabbage?
Which thread the guest will be choked with a cabbage thread.
will kill the whole hall will drop the honor of the uniform?
It is necessary that everything was finely chopped and finely chopped.
SituationССС Obliges :-)

Ah, mon sheri, today you will deign to remember the classics of Russian literature. Nostalgic for the past What is it ? Does autumn affect you?

Does autumn affect you?

What are you baby? I'm just drunk! * Cilovazzo climbs and grabs the ass *

Well I recognize my brother Kolya finally the masks have been dropped.
Although, "balls, beauties, footmen, cadets. And Schubert's waltzes and the crunch of a French roll ..." You touched me, mon cher. Long snot in a lace handkerchief.

Nakvasila now half a bucket of cabbage))). Just some kind of holiday)) I stood for two days and I evicted her outside.

In:


Last year, this cabbage passed a test for professional suitability - 80 kg were fermented. Stood all winter in an unheated garage (covered, though). It stood in perfect condition until spring.

I urgently buy an enamel bucket, the cabbage is wonderful (y)

The question is, when is the sourdough in the bank and it is on the table to cover the neck? And then when to clean in the refrigerator than to close? Plastic lids or roll up?
I came home from work and tried cabbage ... bah, sour. Where is her now? Is it possible in bags and in the freezer, and as needed to get it into the soup. Or a bucket?

[iris. ka]

iris. ka,

Have you read the description of the process?))) Sugar is not needed there when fermenting, sugar is put in a portioned plate before eating. After a day and a half at room temperature, you already need to try - fermented or another half a day to stand for it. As soon as it is fermented, put it in the refrigerator, on an unheated balcony, that is, in the cold. Fermentation will practically stop and it can stand like this in the cold all winter.

While it is fermenting, just Cover it with a lid, not Close it (turn the plastic cover 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 it with this lid. DO NOT ROLL IN!

I put it on a plate to eat - add sugar, onions, unrefined oil, stir and pop.

I have no idea what to do with your sour cabbage, only you can determine it - I don’t know how much soda is.

I really liked this cabbage last year. I also want to do a little.

Natasha, I salt the cabbage in the same way, I tried it in all sorts of different ways, it didn't go with us. But this option is the most. And I put a little salt so that it is lightly salted. I usually take three heads of cabbage, medium, and on them 2 handfuls of salt. I tried to do everything by weight, it doesn't work out so tasty. I also salt quarters of heads of cabbage there. Delicious! Already add garlic, onions, cranberries, oil, red pepper to the finished cabbage. Now we finish eating a three-liter can.
I put salt in a jar with a wide neck, I do the load like this: I put 2 bags in it and pour water into them, it evenly creates pressure. (I haven't read the whole topic, maybe there is such advice).

[marika33]

marika33,

Didn't the package ever break?

[Scarecrow]

Scarecrow, No, the package did not burst. But for greater security, you can take three packages. I believe that even if it passes water, it will be on top. You can just drain it.

I put salt in a jar with a wide neck, I do the load like this: I put 2 bags in it and pour water into them, it evenly creates pressure. (I haven't read the whole topic, maybe there is such advice).

I'm a fool! I did everything wrong! And I zhmakala and poured more sugar! And I think I'll run to the stove and see how many DAYS to ferment! Damn, I translated such cabbage! Well at least now I'll put it in the refrigerator in time.

Oh, pork cabbage !!! Natakh, let me kiss thee for her again

[SchuMakher]

SchuMakher,

are you fasting again? I have something on cabbage, now on vinaigrette ...))

No, it's still early, since the 28th. But your mother's cabbage, this is "our fisyo", I don't do it differently now, but it would seem, what's easier, not to zhamkat and that's it

[SchuMakher]

SchuMakher, that's for sure Man, I also salted half a bucket 3 days ago, oh you can to eat eat. Natasha, thank you dear!

[Scarecrow]

Scarecrowthanks for the secrets! I was taught to grind cabbage with salt, I was very surprised about vacuoles (I don't even know a word like that). I will definitely do it according to your way!

Man, I also salted half a bucket 3 days ago

Raspberry-colored, 15 liters?

[Nikusya]

Well, at least I was not the only one who did it, get out Nikusya also poured sugar When the two of you somehow do not feel like a fool.
And if you try to ferment in a plastic bucket? Will not work? Well, I don't have the bucket I need.

And if you try to ferment in a plastic bucket?

I'm in such ferment ...

Y-ex! I'll try again into the pool with my head.

I came home from work and tried cabbage ... bah, sour. Where is her now? Is it possible in bags and in the freezer, and if necessary, take it into the soup. Or a bucket?

for shti or in pies ... I specially turn this ...

Raspberry-colored, 15 liters?

Not the usual 12 liter

And enamel for 12 liters? I never thought about it. I always thought 10

I always thought 10

but I was sure that 15 The opinions of scientists were divided ... Irka is a Jewish face (instead of me this time) her bucket is not 10 or 15, but 12.5 liters

Jewish muzzle

Then everything is clear

Usually this is my role, but here they were ahead

Rzhunimagu ... I will measure the bucket, the most interesting is already!

I'm not right all the same, 12 🔗
I have this

Girls, salt the cabbage! Recently, we almost stopped eating it, we didn’t eat enough salt and almost didn’t eat it. To stimulate its use, we went online and found so many positive things about it. I urgently salted and now every day it is on our table. Earlier I read that our ancestors fermented a lot: cabbage, turnips, beets, apples. As a result of fermentation, useful acids are formed for the body, which strengthen it.
: cabbage for everyone
- has a general healing effect on the body, prevention against many diseases, including cancer, against stress, improves metabolism, lowers cholesterol, gives hair shine and strengthens nails, rubbing the skin with brine removes age spots, prevents early wrinkles.
- for men, the use has a positive effect on potency
- it has been noticed that students and pupils of schools who eat cabbage have less stress in their education and preparation for exams; in adolescence, thanks to the brine, you can get rid of acne.
This is not a large part of the listed advantages of sauerkraut, which, of course, should be in our diet.

I kneaded another batch. In a plastic bowl. Let's see what happens. This time, only salt is good.

[iris. ka]

iris. ka,

Watch me! experimenter!)))

Well, why did I come here? looking at night? I read it, almost choked with saliva .... I went and made a cup of cabbage with butter and onions ... I ate it all over .... How can I sleep now?

We also always salt cabbage in this way, cabbage, carrots, coarse rock salt ... As a child, I remember how my grandmother salted in a huge wooden barrel, I'm afraid to say 150 liters. And during the winter we ate it all with potatoes.It is a winter evening that comes to mind, it is frosty and snowing outside, very often for some reason they turned off the lights in the village, dined by candlelight, but it was so great .... and on the table there was hot potatoes "in salt" (as granny calls her) boiled cabbage crunchy with ice, seasoned with fragrant oil and onions and half-melted, lightly salted herring, which they themselves salted ... Oh, so I wanted to be in my childhood ... everything is in the same barrel, but already half ... Now I salt it, one and a half buckets of enamel, enough for the winter, they began to eat less, and we have a lot of people ...

thank you for the memories ... so warm in my soul ...
By the way, my grandmother will celebrate her 93rd birthday today, in her right mind and a lot of energy So eat cabbage girls !!!!! You will live long !!!!

By the way, my grandmother will celebrate her 93rd birthday today, in her right mind and a lot of energy So eat cabbage girls !!!!! You will live long !!!!

still grandmother to live longer and happily!

Natasha, today for the first time I pierced the cabbage with a stick. I tried it - a little slimy to the touch. But there is no juice at all. Do I need to add honey with water or wait?

[iris. ka]

iris. ka,

Yes, add.

Natasha, thank you very much for the recipe! I did, I got 2 three-liter cans. I myself eat 2 plates of cabbage with vegetable oil a day! Thank you!

[Karma]

Karma,

Everything worked out? There were no problems?
Girls. I bought all kinds of oils, pour them into cabbage. The main one, of course, is unrefined sunflower oil. But on the occasion I bought amaranth (expensive, but kind of horrible as useful). And apricot oil smells like an apricot kernel - super))).

There were no problems at all. Stands in the refrigerator now. The beauty! Delight! And my husband praised.
I also love with unrefined butter and with potatoes!

Natasha, if you put this cabbage in pies, you need to quench it, I think ...

[iris. ka]

iris. ka,

Quench, of course. She's completely raw. Pickling is not heat treatment.

[Scarecrow]

: drinks_milk: And we have already started the second can! We are grumpy every day! Delicious! Scarecrow,

I have a question: I fermented the cabbage according to your recipe, but I had to ferment for at least two days, otherwise it was just like fresh, salted. Maybe it's too cold in my apartment? Temperature affects the process, right? Another point: there was not very much juice: that is, it covered the cabbage (when the oppression was on top), but did not bulge over the edge. The cabbage is fermented, hasn't gone dry, but is this normal? And the most important thing - I pierced it in the morning and in the evening (more often I can't), with a spoon until the very day, but it still just “grates the throat and gives off a bitter taste”, as you sometimes know - bitter cabbage comes across. I put "Glory" sauerkraut, I put salt - as you wrote - a little more than salad, a little bit of carrots. The first time it was fermented in a 3-liter jar, the second - in a plastic container. No, it is still tasty and leaves, but I want to achieve the ideal. Please tell me - what could be wrong?

Dear ladies, please advise, a proven recipe for a VERY tough cabbage or two is not found in our stores, and farmers' markets close in September, and there is still no late cabbage. The cabbage has an elongated shape, a sharp escape to the stump, the veins on the leaves are thick and the leaves themselves are rough. I tried several recipes for Petrovsky cabbage, in which cabbage is poured with hot brine, and I tried to make pickled cabbage, but this is not typical! And I still want tasty cabbage. Help who can!