tysia
Scarecrow, Nata,
Svetlenki
Scarecrow, I am very grateful for the recipe and the detailed description. Honestly, I did not hope for success, because this is my first self-cooked sauerkraut in my life. And the cabbage on sale is only thick-leaved, hard rubber ... Well, in general, it is not at all the one that my mother chose for fermentation ...

But everything worked out and the taste is exactly as you described - crunchy-crunchy, just in moderation - both sugar and salt!

Sauerkraut from Chuchina's mother

Sorry to be sideways. For joy, I forgot to turn the phone
Scarecrow
Svetlenki,

Each "our" necessarily comes to this. To preparations and sauerkraut))).
Olga_Ma
Scarecrow, Nata, thanks for the delicious cabbage, this is not the first time I've done it, but I've never thanked everything
Sauerkraut from Chuchina's mother
On your advice, I also bought tanks for pickles, not only for cabbage, but also for salting meat
Scarecrow
Olga_Ma,

Heee, I have the same tank of cabbage in the fridge)). High five, colleague)).
Olga_Ma
Quote: Scarecrow

High five, colleague)).
Anna67
Scarecrow, and what kind of tanks? I'm in the old fashioned way in 3L cans. Now the truth in general has switched to 2 liters - the shelves are in the refrigerator. And I seem to have removed this one more. But no, exactly, I checked. Stands behind the pillow on the couch
Olga_Ma
Anna, I'm not Natasha, but I will answer,
🔗
The plastic is very good, I liked it
Anna67
Even with oppression? Cool, but 13 is probably half of the refrigerator in general)))
In general, surprisingly, I always thought that plastic is not suitable for salting. Probably invented a new one.
Olga_Ma
Quote: Anna67

Even with oppression?
Bends - one name is a plastic circle with two holes, but it is very convenient to put a container of water on it
Rada-dms
Quote: Luna Nord
Irina, Irinka, I don't like it, in my opinion this is a rare muck)))))
Yesterday I added sauerkraut to borscht - a little, about 1/5 part. Delicious borscht turned out like never before!

Almost according to the same recipe for kvash, by the way! I don't understand why soaking vitamins in water and getting brine with water, when just pure juice, concentrated awesome brine from cabbage is enough released when salted in the classical way. And when water is used, the taste is washed out, since the area of ​​contact with the water of the cut cabbage is huge.

Scarecrow
Quote: Olga_Ma

Bends - one name is a plastic circle with two holes, but it is very convenient to put a container of water on it

This is not oppression, this is just a circle under oppression)). I put a healthy sea stone on it)).




Rada-dms,

It just happens that the juice doesn't go. Well, so. Then it is better, of course, to top up than to spoil everything.
Anna67
Well, yes, an analogue of a plate)))
And I have a barrel. Worth it. As I bought it, then I read that I still have to prepare it - since then it has been worth it.
Rada-dms
Scarecrow, I'm not talking about topping up, but about not floating in a bucket of water.
Scarecrow
Rada-dms,

A! I didn't understand you, then.
Olga_Ma
Quote: Scarecrow

I put a healthy sea stone on it)).
I would also have such a stone
Darkusha
Scarecrow, Nata, great cabbage! I liked it very much, thanks for the recipe to you and mom
Svetlenki
And how many times have I told myself that I have to try some other cabbage recipe and ... I still come back to this one. Well, it's just as crispy - class!

Sauerkraut from Chuchina's mother

Scarecrow,

Nata, we have here again hot discussions on the forum, the better to cut cabbage for sourdough. And what do you cut, if not a secret?
Scarecrow
Svetlenki,

Yes, the crunch is our everything !! I have a whole dough in the fridge. Half have already been eaten, though)).

I cut with the Mandolin from de Bayer. Which with a dicing system and all that. But I practically do not use any cubes, I do not use a holder, I stupidly cut the cabbage on a regular blade into a huge chunk, setting the desired thickness and placing the mandolin on a fermentation container. She's as sharp as a razor. When the slice comes to an end, you have to be very careful.

vtUNHSNwE2k

Yulyashka_1208
Spastbo huge for the cabbage !!! So tasty!!! I have been cooking for 2 weeks, I did the waxing last year, today there is almost nothing left. I cook 2 times. THANK YOU VERY MUCH from the family !!!
Scarecrow
Yulyashka_1208,

Health! I love sauerkraut. If it goes into the cabbage soup, rinse a little and do not put the tomatoes, a little more carrots - the taste will balance.
Ksyu-juha
Quote: Rada-dms
Yesterday I added sauerkraut to the borscht - a little, about 1/5 part. Delicious borscht turned out like never before!
and we do it, the taste is super. A woman worked in our restaurant in Kharkov and she told us that they add sauerkraut to borscht and fried cabbage. Very tasty to us.
And in Transcarpathia, sauerkraut with meat is fried - delicious!
Thank you very much for the recipe, for what year we have been doing it from autumn and all winter - just lovely cabbage !!!
Scarecrow
Ksyu-juha,

We already ate three cans)). We do it little by little, usually two cans - mom and us. Eat up - a pause for getting bored and again)).
lily_a
We sent it today. After tasting I will write
Scarecrow
lily_a,

You can add honey water immediately. It will be delicious.
lily_a
No honey. Absolutely.
lily_a
Delicious! Almost eaten. But the water had to be refilled.
Scarecrow
lily_a,

Now you often have to top up. The juiciest cabbage is in the fall after harvest. Closer to spring, from storage, it loses moisture and almost never gives a sufficient amount of juice.
Clement
Oops. drooling began to flow. I'll run for cabbage.
kil
Quote: Clement

Oops. drooling began to flow. I'll run for cabbage.
We've been eating for 2 weeks now
Ksyu-juha
I fermented the cabbage again - how delicious it is and everyone likes it.
Sauerkraut from Chuchina's mother
Thanks for the recipe.

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