Sauerkraut from Chuchina's mother

The problem is in modern industrial cabbage ...

To be honest, I bought cabbage in Magnet, I didn't find fault with it, I looked to make it plump, heavy and a little flattened. Last time I did it according to another classic recipe, where it was necessary to mash the cabbage. It turned out tasty, but still not that. And according to your (if it is possible for you) recipe, well, very tasty!

Thank you, very tasty cabbage, my dream is to learn to do this! But I don’t know how - they bought this before, and my husband’s mother made very sour and crumpled, and then moved, and the search for a recipe began, this one suited me on all counts !!!! : girl_curtsey: I tried to make -two 5 liter buckets - this is it !!! The most delicious cabbage !!! And they did more and more! Thank you!

[Ksyu-juha]

Ksyu-juha,

You made me very happy. Especially when people are pierced with the quality of the cabbage itself - it's just a shame. The recipe is simple and old, as our grandmothers did. You can't think of anything new in the fermentation of people. The main thing is to find a good cabbage!

: - \ Girls, my husband came up with another use of a pestle for mojito from Teskoma - it is very convenient for them to condense cabbage in a jar for pickling !!!!

[lana light]

lana light,

Yoo, again I forgot about cabbage (I was going to ferment today!))).

And a mojito pestle is actually called a mudler. Current shhhh! Itself barely learned!

[lana light]

Ha, and on Ozone it is generally called a crushing stick!

Added on Tuesday 25 Oct 2016 11:43 AM

lana light,

Yoo, again I forgot about cabbage (I was going to ferment today!))).

And I was just not going to ferment! In the sense of cabbage!
I'm actually sick ...
But I read a lot on the site about cabbage for the night, I remembered that there was still half a fork for 1 kg in the refrigerator and dragged it into the kitchen ...
Quickly chopped on Berner, into a saucepan and into a cauldron! Now we are waiting!
And I found a use for the lower stand from the AG - right on the boiler the cabbage would be too hot, but in a saucepan on the stand - just right!

On Sunday, I salted a head of cabbage for 4 kg, cut it into a slicer, such long spaghetics, I can't wait. Only now I had white salt, sea salt, I don't know if it will work out, but it seems that it is not snotty yet.

[lana light]

lana light,

I myself am all in snot, but I'm going to ferment everything. We must still take this desperate step!)))

Chucha, Natusya, I was not going to make your cabbage yesterday, I wanted to make it according to MariV's recipe by pouring it with brine and found that there was not enough water. I decided not to go to buy water from the vending machine at night ... so I made it according to your recipe. Vidish, as the stars rose, ordered to make cabbage from Chuchina's mother. Now it turns out that I have already done according to the third recipe, then I can select it having an idea of ​​the result. There is still no day, very lightly salted and crunchy. Tomorrow I will report on my impressions.

[Gaby]

Gaby,

Has the brine gone up to the level of cabbage and above?

I did it for the first time only with salt, it turned out very good cabbage, like the grandmothers on the market. Sour, crunchy!
The second time the cabbage was dry, I had to add water and honey. And my husband and I liked this one much more!
We decided that next time not only pour salt into cabbage, but also sugar! So it will be like pickled and pickled, probably

[Gaby]

Gaby,

Has the brine gone up to the level of cabbage and above?

Yes, the brine has risen slightly above the level. It was tired for a day and a half, I tried it, very lightly salted, there is no classic taste of fermentation in the taste, I decided to leave it until evening. Now I tried it, it turned out exactly "sauerkraut", it's time to hide it in the cold.She won't stay long, so my daughter tasted and now another dish has been added, which since childhood she did not want to try even categorically.
And chichas my impressions - Natasha is the most crispy cabbage: crazy: of all kinds that I tried in my life. Thank you mommy for the recipe and thank you sun for the recipe.
P. s. Why didn't I cook before? It was the vokuoli that frightened me, that's why I didn't ferment ..., look.

[Gaby]

Gaby,

Yes, yes, I have already gotten here more than once for these vacuoles))). I was prancing, in short))).

Eat Eat! I myself am at a low start: it costs half a bucket. Sour!))

lana light,
If you liked it that way - always please, you need to do what tastes best for you. Honey is better. It is more natural, it gives a subtle hint of honeyiness and it contains not only carbohydrates, but also a bunch of trace elements, vitamins that allow bacteria to thrive.
It will not be pickled and pickled. Not at all. It will be fermented. It's just that bacteria process sugar faster and more actively, more acid is produced.

The second time the cabbage was dry, I had to add water and honey.

And I add apple juice to dry cabbage, not from packages, of course. Delicious cabbage becomes!

[Scarecrow]

Scarecrow, Nata, thanks for the cabbage. Today I decided to just try it, put it in my plate, cut the onion, poured it with butter and did not notice it as a whole plate and ate it.

And I have this cabbage on the balcony and it is frozen. I like it very much, as in childhood, with pieces of ice

[Nata]

Nata, every time I do and thank you for this recipe! So tasty!!!
I have a question - in Kharkov, where I lived before, they sold a cabbage like this recipe, but also pelusts - the cabbage was cut into large pieces and painted with a beet, sold in buckets, the beet was missing on sale, and the taste like yours is the essence of the question - can you make it according to this recipe - just with salt and a little beet? Maybe you know?
And then I rummaged through the Internet, there and with laurel, and sahor, and olia, and pea, and chasnyk - all this is there for taste and was visually absent

I decided to stay this time without experiments - I made two five-liter buckets and a casserole - comes already in the refrigerator - with an onion and olia - delicious !!!

[Ksyu-juha]

Ksyu-juha,

No, such cabbage was not common in our country. There is some kind of Georgian version of cabbage (it is red there), but in my opinion it is kind of spicy / pickled, not sauerkraut.

Good health, I started to feed myself, I scourge!)))

Hello! Please tell me, when fermenting in an open container (like a bucket), should the top (covering) leaves also be covered with brine? And then I'm in thought - whether to add water with honey, chopped - all in brine, but the top ...

[NNov]

NNov, you just need to load the load and drown ALL the leaves.

The load lies - a 3-liter container with water and a kettle (also with water) added - it did not help. So I'll go to top up.

[NNov]

NNov,

It is better to add a little bit. Because the juice should be clearly visible. But the leaves do not have to be "underwater". The leaf can be partially recessed, but if they are on the surface at all, then the juice does not capture the topmost layer of shredded cabbage.

Thanks for the answer! )))

Added Monday 19 Dec 2016 5:58 PM

Still, she did not top up. I went already, I even prepared honey to dilute the container. And she took off the load - and the bottom of the load was wet! ) (Shredded yesterday afternoon, about 2, so a little more than a day has passed). For the first time I make sour, I want to get a natural product, without adding water. I'll put these top sheets in the middle when I transfer them to the storage container in the refrigerator. Where are you putting them, the top sheets?

[Nata]

Real sauerkraut! No water, sugar, vinegar, etc. The most useful. And the most delicious !!
Here in the Kuban, there used to be a tradition: in the fall, each large enterprise fermented cabbage in barrels, and then sold it to its employees for a penny all winter.And dozens of people came to the event on the appointed day off to finish the work as soon as possible. In this way it was fermented into huge barrels. And kept until new, crunched, remained tasty, as in the first month. Nata, thank you very much.
Special thanks for the salt calculations.

[Nata]

Nata, incomparable cabbage. Bright, rich taste, crunches loudly! For some reason, it even pleasantly "jokes" a little, although I didn’t add any pepper or anything like that. Perhaps the best recipe I've tried here. Thank you very much!

[TATbRHA]

TATbRHA,

This "fights" the accumulated carbon dioxide a little)).

The bank itself is in the refrigerator)))

I also want to say thank you so much for the recipe!
Before that, I only dreamed of making "natural" sauerkraut. Che was scared. And then they bought a tub for her! Well, very tasty! Everyone likes. And, indeed, even without anything it goes great.

Fermented the cabbage. Delicious. (y) Crunches to a concussion, as you promised. Fermented for exactly 2 days. It's not hot at home. Thank you very much for the recipe.

Thanks for the answer! )))

Added Monday 19 Dec 2016 5:58 PM

Still, she did not top up. I went already, I even prepared honey to dilute the container. And she took off the load - and the bottom of the load was wet! ) (Shredded yesterday afternoon, about 2, so a little more than a day has passed). For the first time I make sour, I want to get a natural product, without adding water. I'll put these top sheets in the middle when I transfer them to the storage container in the refrigerator. Where are you putting them, the top sheets?

By tradition, cabbage soup is made from them.



In the morning I chopped another swing. Chuchika always has a kind word at the same time ... 😂

[Scarecrow]

Scarecrow, Nata, last year I fermented cabbage according to your recipe, I really liked it!
This year the season has opened again! It turns out very tasty crispy cabbage!
It was cool in the house and the cabbage was rather dry, so the cooking option was as follows - I chopped everything, mixed it, put it in a bag, poured some water with honey, put the bag in Shteba on a silicone mat, poured some water into the bowl (around the bag). I set it to 30 * C and covered it obliquely with the lid. In short, actions like making yoghurt. It was almost a day and a half.
It was sunny and warm this afternoon ... I put the cabbage in a jar and put it on the window. By the evening it was ready! It turned out very tasty again, thank you very much for the recipe !!!!!

[lana light]

lana light,

Abaldet, I would never have thought of such an option!))

Health!

Hehe))

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.

Used your trick with the cabbage blender into vinaigrette. Since the long sticks in the diced vinaigrette are somehow not very convenient. It turned out great. Several times I gave an impulse and received a coarsely chopped sauerkraut. Like a large crumb. Although crumb sounds shallow, it is not crumb. Thank you!

Previously, cabbage was chopped in a wooden trough, it was very tasty

For me, the most delicious thing about sauerkraut is precisely the long thin crispy threads. And finely chopped only into a vinaigrette.

[Irina]

Irina, I agree. The most delicious is the long stripes.
She laughed at the "intelligent serving to the table" in a blended state.
She is such a cabbage. Unintelligent. People's. You need to crunch it.
A

then fart and fart, sorry

kilthan shredded? I'm drooling. I do not come across something the right cabbage for pickling.As soon as I see the right one - so that the head of cabbage is white, but dense, and flat, so I will definitely nourish it!

And I love this kind of cabbage - thin and long. And in the vinaigrette I just take the shmat and cut it with a knife. And in the cabbage soup too. We love cabbage soup with sauerkraut

[Twig]

Twig, I always chop a slaster. 5 minutes and a huge head of cabbage is ready.



kirchwho doesn't like sauerkraut cabbage soup, yum.

[Irina]

Irina, Irinka, I don't like it, in my opinion this is a rare muck)))))

This is delicious. Today we ate borsch with sauerkraut. I generally don't like the former. And I really respect cabbage soup and borsch with sauerkraut

[Luna Nord]

Luna Nord, LudOk you just didn’t eat the real ones !!! Come for a visit, let's go!

But my cabbage is ripening!
This is the second batch, one has already been devoured!

[mamusi]

mamusi,

Serious castrUlya!)))

[Scarecrow]

Scarecrow, otherwise! ..
We do not waste time on trifles, 8 liters.
I've tried it today! Crumbling!

Well, let's say I have a 12 liter

[kil]

kil, Irin!
Family, probably more than mine ... Previously, we put two large buckets at once. Now there will be no one so much. And therefore...

Last year I tried almost all the recipes with HP and I liked everything. I start this "sauerkraut" season with this. Added fresh herbs and scented oil!
Thank you, Natasha, for the recipe, very tasty!))

Dear Chuchelka, I want to say a big thank you to you and your mom for the cabbage! For 3 years now I have been doing only this recipe, the cabbage comes out exactly what I need, delicious, crispy. Here is my next batch, the third this season. One jar is regular, and one with beets.

[tysia]

tysia,

Health vottakennoe!)))

And I didn't even think about the beets at first, I hatched my eyes - lilac cabbage!)))