Sauerkraut from Chuchina's mother

[SonyaIvanova]

SonyaIvanova,

According to your description, I do not see that something was wrong except for the bitterness. Two days is completely normal. I wrote that in about a day and a half you can try. Just in case. Because if the house is really hot, it may already be almost ready. And under normal conditions of our apartments, two days is completely normal. A little juice - this is such a cabbage. You don't want the juice to overflow. I indicated that it MAY spill out, but it doesn't have to be. You just need to play it safe, otherwise you can guess something. And so it is enough that the juice covers the cabbage during fermentation. In a really juicy cabbage for pickling, it really often pours over the edge of the can.
Sauerkraut will still tingle at least a little. What exactly is "throat-pulling" for you - I don't know, it's all very individual. But to eliminate these unpleasant sensations for you, you can try to ventilate the cabbage (gases-fermentation products evaporate). Apply the canned cabbage beforehand. Loosen it (so that it lies loose, and not tamped, as in a jar) and just put it on the table in advance. Let it be worth it. Can be mixed several times. And try to see if this will at least partially remove the problems that you are not very happy with.

[Ruza-1]

Ruza-1,

Yes, try fermenting one head of cabbage in the classical way (as described in this topic) and you will understand. Because all recipes for pickling (and not pickling) are based on only one thing - fermentation with different additives. Try chopped cabbage with your hands and salt, precisely because it is very tough, so that it does not remain oak. On the contrary, we try not to crush our juicy cabbage. And when in a day the juice does not cover the cabbage under oppression, add water with a teaspoon of honey (with a slide), just above the cabbage level.

[Scarecrow]

Scarecrow, but you can ask a stupid question: why isn't the cabbage mixed during fermentation? Maybe more gas would have gone out this way than through the holes? I'm just never a good hobbyist, so I ask.

[SonyaIvanova]

SonyaIvanova,

Why stupid? Normal question. Usually, the products are not touched during fermentation / fermentation. As far as I know, it hurts the process. The growth of colonies of microorganisms for the best result seems to be going at rest. Yogurt, for example, is not even allowed to stir, let alone stir in the process.

In addition, it is rammed and well rammed. You can't mix it in a can at all, you will have to pull it out entirely, and then stuff it back. If you just put it ready-made in a plate (and where there is air movement / draft - it's generally great), it will disappear anyway.

[Scarecrow]

Scarecrow, thanks for the advice, I'll try.

[Scarecrow]

Scarecrow, so a new batch has come. She is beautiful! I tortured her with a piercing, but she does not taste bitter and does not tear her throat. You have a very, very good recipe. Thank you very much.
PS: and your mom didn't ferment anything else?

[SonyaIvanova]

SonyaIvanova,

Fine! I'm happy for you, as if I did it myself))).

Mom still fermented (soaked) unimaginably tasty apples in a container. I remember exactly that with rye flour, etc. Soaked apples turned out to be simply delicious: snow-white on the cut, with a slight tingling. But that was a long time ago, in the hungry Soviet years, and now for the life of me no one remembers (neither she nor I, even more so) the recipe ... It's a pity ...

[Scarecrow]

Scarecrow, another question: and if you eat cabbage now, when it is already in the refrigerator, add carrots - nothing will spoil?

[Scarecrow]

Scarecrow, another question: and if you eat cabbage now, when it is already in the refrigerator, add carrots - nothing will spoil?

Not worth it.Fermented and fresh products have different microbiological characteristics. What will come of this is not clear. There is probably spoilage. If, however, the active fermentation of the sugars of fresh carrots begins (by crocodiles already living on cabbage), then it will definitely become sour. This is almost the same as adding sugar.

[Scarecrow]

Scarecrow, clearly, we will mix it into the plate.

Again I am sad. I put the cabbage in a jar. At first, ate - delicious. And over time, she slipped and sour smell appeared. What jar did you need to put in? Fried?

[iris. ka]

iris. ka,

You have warmth where you keep it. She's obviously over-acidified. Nothing happens with this cabbage in the refrigerator))).

You are my bad luck ..

I kept it in the refrigerator as Chuchin's mother said. It's just really bad luck with cabbage. No matter how much salt / sauerkraut I get. Well, okay, I'll buy and crack in the store.
But when she was eating it was very tasty and juicy.

My daughter tried to salt the purchased cabbage in a liter jar, for testing, because they do not write which variety. The cabbage has become soft and not tasty. Cabbage ambassador depends on the variety. If the cabbage is an early variety, it will not be tasty sauerkraut.

Natasha, I fermented 8kg of cabbage, it turned out excellent. When you chew with your mouth closed, it already crunches in your temples (well, this is to make it clear how grimy she is). Kvasila in a saucepan under pressure, I got 5 days (tiled floor - cold). Then I put it in jars and in the refrigerator, everything is OK!

[metel_007]

metel_007,

It is perfectly. And then all some failures of the people)).

[Nata]

Nata, you just can't guess with cabbage now: it will do, it will not be suitable for pickling. I used to do it without a prescription and don't remember not to succeed.

[Albina]

Albina,

That's for sure. What is sold in the markets - you can never understand how it will behave. Mom still chooses and buys in the market the old fashioned way. This cabbage always turns out.

I asked for a flattened cabbage, and they brought me cone cabbage. She took it away, but didn't ferment.

I had a problem here: I fermented a new batch and salted it to death. She then fermented, but it is difficult to eat. Rinsing helps a little, but it's still too salty. How can you fix it? I had an idea - to rinse it all over and fill it with brine - I still have a pickle from "Cabbage without straining" according to the next recipe. Do you think you can do that?

[SonyaIvanova]

SonyaIvanova,

Can. Should help.

Good day! Help me please! All my life, I used to ferment cabbage according to about the same recipe, as my mother used to ferment. The cabbage was fermented, as usual, for two days, then put it into a three-liter jar and put it in the refrigerator. After about a month, the brine thickened, like mucus. You can eat while you can, it became sour. Is there anything you can do to keep it sour? two cans are, this has never happened. I sin on salt, usually I salted it with Iletskaya salt, and this year with Ukrainian one.

[Farida]

Farida,

You can still sin on cabbage. Usually such a brine becomes from unsuitable for pickling cabbage. In principle, you can try to wash it a little and in heat treatment (cabbage soup, etc.).

Thank you, Nata. The cabbage was flattened, white. We won't eat so much cabbage soup.

[Farida]

Farida, but try to freeze and then, if necessary, use

[Farida]

Farida, you can still rinse the batch and fry with onions. And then either just as a side dish for meat, or try to attach it to pies.

[Farida]

Farida, but try to freeze and then, if necessary, use

Exactly. And I also liked to scroll through the meat grinder along with the meat when you make minced meat for cutlets. It turns out very juicy!

I also did not get cabbage, but I did it according to a different recipe. Apparently the cabbage was not pickled, but salad. Now the cabbage is on the balcony. I immediately sent her there, as she was salted. But we have it with ice. I take it out a little bit and season it with sunflower oil and onion and eat it. She did not have time to spoil much.

I certify: my salted cabbage after 3-4 days suddenly fermented so steeply that the salt even ceased to be felt. I couldn’t believe my eyes, in terms of taste. Especially for my husband, who was still too fussy, I washed it and filled it with brine from lazy sauerkraut. In general, it turned out great. And nothing has gone bad and very tasty. You can't strangle this song, you can't kill it !!!
In short, who has oversalted the cabbage - do not be alarmed: she will either generally recover herself when she ferments well, or in the wash.

Natalya, did I understand correctly that you can store takub cabbage for no more than a week? In the family, besides me, she will not eat, and I cannot master it in a week

[louisa]

louisa, I have 10 days already, even if henna.

Quote: SonyaIvanova on Nov 20. 2014, 12: 33 Scarecrow, another question: and if you add carrots to the cabbage now, when it is already in the refrigerator, nothing will spoil? Not worth it. Fermented and fresh products have different microbiological characteristics. What will come of this is not clear.

And I added raw beets to the already fermented cabbage, and it's nothing, it's already the second week of a can in the refrigerator ... the flight is normal, everything is tasty and crispy, the microbiological indicators are normal, probably (judging by the reaction of my husband, he has a very sensitive stomach).

Thank you all who responded, thank you for your help!

[louisa]

louisa,
No, it is stored all winter. We usually cook that much to eat in a week. Last year we fermented 70 kg. They ate all winter. Because they bought autumn cabbage successfully. In winter, the necessary cabbage is not so easy to buy.

especially smart and quick-witted, who cook and salt and bake .... but cannot figure out how much salt to put nuuu, say, on 1 kg of cabbage.? Tell me please.
I also do not salt cabbage for the whole winter. I did it, ate it in a couple of weeks, and again until I got bored.

[Mirabel]

Mirabel, Vika, I salted a little more than regular food. Well, something like that I succeed, but I do not like salted.

[Vika]

Vika, according to the rules, put 20 g of salt per 1 kg of cabbage

[metel_007]

metel_007, Olya, ooo I have a problem with that. I am so always afraid to oversalt that I often oversalt. Therefore, "a little more" than regular food "does not mean much to me.
kirch, Lud, yes yes ... I know about these rules. But here it seems like less is needed. !! 15 grams will be ok?

As for salt, it works. All my life I could measure only with grams and spoons. Making this cabbage, for the first time in my life, I salted it by eye - a little stronger than salad. Once, with fear, I overdid it, and then nothing, I got used to it. And now everything is working out fine and I'm not afraid anymore.

Thank you!!! Then let's go to ferment)))

The fact is that everyone also has a different sense of salinity. Here I, for example, put 20 grams of salt per 1 kg and I will be oversalted. The taste is best guided by. To you personally, according to your taste, after a good stirring, it should seem that a little saltier than you like.

PS: I was here in the hospital with a child. There are three mothers of us in the ward. We sat down to dinner. Irinka was the first to eat and says: something is generally all unsalted. do you have salt? Natasha and I tried it - everything is OK in terms of salt. Absolutely. So much for the perception.

[Nata]

Nata, I am grateful to you for the cabbage: hi: this is what is difficult, to ferment the cabbage, I used to do almost the same thing, but I added sugar and for some reason it seemed to me that before putting it in the jar I had to shake it thoroughly, so I got it loofah;) And now I made it according to your recipe and I can't tear myself away from the can, that's what I need

[louisa]

louisa,

Yes, I noticed long ago that technology is our everything. I accustom myself to completely reproduce the instructions for recipes, because "the devil is in the little things" (c).

[Scarecrow]

Scarecrow, Thank you!!!!! The first time I got such a cabbage, it's just a miracle some kind of Vacuoles in it "I don't want to", that's what I need.

Nda, in vain I show off with vacuoles .. I already got for this repeatedly on the most ... vacuoles))).

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.

Made a 2nd serving. While it was pressed down, it seemed enough juice. I began to put it in a little juice cans. And that this honey water can be added to jars?

vacuoles

what a word ... forgotten ...

oh, how are the words forgotten wonderful
within the state walls of our schools ...

Made a 2nd serving. While it was pressed down, it seemed enough juice. I began to put it in a little juice cans. And that this honey water can be added to jars?

You can also let it stand for a while at room temperature so that the crocozables begin to master honey.

I noticed long ago that technology is our everything.

so that the crocodiles begin to master honey.

aaaaaaaaaaaaaaaaaaaaaaa !!!
nanotechnology in the kitchen ???

[eye]

eye,

No, bacteriological weapons!