Sauerkraut from Chuchina's mother

girls what do you mean by age? Should this cabbage be eaten one week after ripening?

Well, yes, approximately. She is the tastiest at this moment, not fermented. It's just that we do so much that we eat during this time, so how much it can be stored as much as possible is not even aware of.

We won't eat so much cabbage in a week, so I'll check the shelf life

We won't eat so much cabbage in a week, so I will check the shelf life

It all depends on the storage conditions !!!

It all depends on the storage conditions !!!

We won't take you to the garage, otherwise we won't eat until spring, so only the balcony

We won't eat so much cabbage in a week, so I will check the shelf life

We also don't eat so much in a week, and it is annoying to ferment one liter jar. Sauerkraut and store it in the refrigerator at 2-3 degrees. It costs immeasurably time and does not oxyderate.

I myself love well-sour cabbage, so that it is at least three days old, sour.

I forgot to say that I only ferment on men's days. Maybe these are relics of the past, but that's how my grandmother taught me.

[Kamusik]

Kamusik, and I salt on those days when the letter R is in the word.

If you add vodka to the cabbage (2 tablespoons per 3 liter can of the finished product), the fermentation process is much slower and it is stored longer

If you add vodka to the cabbage (2 tablespoons per 3 liter can of the finished product), the fermentation process is much slower and it is stored longer

And if these 2 tablespoons are taken into the body (and more than once), then sauerkraut will be much tastier!

And if these 2 tablespoons are taken into the body (and more than once), then sauerkraut will be much tastier!

well, no one can refute this at all

And I like cabbage from the frost with pieces of ice To moonshine

If you add vodka to the cabbage (2 tablespoons per 3 liter can of the finished product), the fermentation process is much slower and it is stored longer

I somehow added, after reading from Ganichkina, I did not notice the difference

I somehow added, after reading from Ganichkina, I did not notice the difference

There is a difference (not in taste, but in the rate of peroxidation). It is even better to add vodka at the beginning of the cooking process, the likelihood of "snotty" cabbage decreases.

Chuchelka, thank you for the delicious description of the salting process. I also remembered my own childhood - how they dragged juicy white pieces of such tasty and sweet cabbage, cooked for salting (for some reason now I can't find one). I myself always salted in a 2-bucket saucepan, and then put it in jars and kept it - well, until February, for sure. Only here there is such a "trick" - I put cabbage tightly into scalded 3-liter containers (as Natasha said, ), then inside the jar shoved put in a plastic lid (taken out of boiling water!), pressed firmly so that the juice completely covered this lid, topped up the juice to the top of the can and rolled it up with a metal lid. And you're done - take it away ready-made to the cellar. Well, or in the fridge - whoever has a lot of space I don’t salt with such volumes now, but I bought a head of cabbage, salt according to Chuchelka’s recipe, and I will certainly put a plastic lid in the jar - so that the juice is always on top - and the cabbage does not darken))

grinaty, you describe your way

I myself always salted in a 2-bucket saucepan, and then put it in jars and kept it - well, until February, for sure. Only here there is such a "trick" - I put cabbage tightly into scalded 3-liter containers (as Natasha said, ), then inside the jar shoved put in a plastic lid (taken out of boiling water!), pressed firmly so that the juice completely covered this lid, topped up the juice to the top of the can and rolled it up with a metal lid. And you're done - take it away ready-made to the cellar. Well, or in the fridge - whoever has a lot of space I don’t salt with such volumes now, but I bought a head of cabbage, salt according to Chuchelka’s recipe, and I will certainly put a plastic lid in the jar - so that the juice is always on top - and the cabbage does not darken))

How long can such a cabbage stand in a cellar? And after long-term storage does crunchiness remain in it?

grinaty, How long can such a cabbage stand in the cellar? And after long-term storage does crunchiness remain in it?

Since I didn't salt a lot, then somewhere in February they finished the last one. It did not become soft, it did not darken, because it was covered with brine. Of course, the crispness that weekly cabbage has was no longer there.
In a whisper: now I don’t salt it like that - I can’t myself, my husband doesn’t like it, the children don’t tolerate it - that life has gone. Nothing, now I'll put a head of cabbage, but with pills and go

I tried to do a little and my cabbage darkened and began to smell bad (rotten), there was little juice, only at the bottom. I think it's because of this? I never fermented cabbage before. I read in the answers about the possibly wrong variety of cabbage .. but how to distinguish them or will there be other tips? I want a delicious cabbage.

I tried to do a little and my cabbage darkened and began to smell bad (rotten), there was little juice, only at the bottom. I think it’s because of this? I never fermented cabbage before. I read in the answers about the possibly wrong variety of cabbage .. but how to distinguish them or will there be other tips? I want a delicious cabbage.

And thrombosed in the bank? Salt not iodized? Or spring cabbage. This is the most common reason. Winter is usually very hard. Sometimes in the spring, signs of staleness are visible inside: the dots are black tiddly, the heads of cabbage are tied up. It happens that the cabbage is excessively dry. During the day of fermentation, the juice should rise to the very top.

Mom just recently threw out two heads of cabbage. In November, they sell stagnant early cabbage. And you can't tell her much. So don't worry too much. Cabbage is like dough: a living and unpredictable substance)))).

[Tanyush]

I forgot to say that I only ferment on men's days.

Tanyush, and what are the men's floors?

He's mine - Monday, Tuesday, Thursday.
She's mine - Wednesday, Friday, Saturday.
But Sunday seems to be mine.

He's mine - Monday, Tuesday, Thursday.
She's mine - Wednesday, Friday, Saturday.
But Sunday seems to be mine.

She did her entire conscious (hostess) life in men's days. I was so impatient this year that I leavened the first bucket on Saturday. Flew away with a bang - ate both at home and at work with the whole team. The second leavened on Thursday, as it should be. And ... threw out the whole bucket ... Either the cabbage of the wrong sort, or the nitrate cabbage was caught. How horrible it smelled!
Now I will ferment when Muse inspiration will come.
Made according to my mother's recipe, similar to Chuchelkin, but with lavrushka.

My cabbage is fermenting. But the apartment is cool, so I'm waiting ...

I also fermented yesterday: yahoo: the question arose, when will the juice start to stand out? It doesn't ferment without liquid

[E]

He's mine - Monday, Tuesday, Thursday.

Ititskaya godmother ... she herself would never have guessed ...

Here are those grandmother and St. George's day Eta well, it turns out pindyk moey cabbage, I fermented my sonnya from the morning ... I chose a day with beechaftoath R - fromRfood ... And maybe nothing?

If you put it in jars, leave the neck itself empty.

It did not work out, the current was rammed (without fanaticismbma, yes), soka - mamadarahaya, took a squeezed neck ...

P.S. By the way, about salt, suddenly someone will come in handy, by 0.5 kg. I take 10 grams of cabbage. coarse rock salt - !!!

I also fermented yesterday: yahoo: the question arose, when will the juice start to stand out? It doesn't ferment without liquid

Thrombue tighter. In a barrel / bucket, a load is placed on it and the juice rises high. The jar needs to be packed very tightly and even when there is little juice, it easily rises from fermentation.

Is the full moon counted? Then, crumbling, maybe not all is lost

[Tanyush]

Tanyush, and what are the men's floors?

Innus, the girls answered everything correctly! Don't worry, everything will work out !!! You did it with your soul?

Would you like cabbage like your mother grandma did? Look for the cabbage "Glory" - so flattened from the poles, and you will be happy.

I often make salad cabbage in a 3-liter jar. Who cares: I always take a head of cabbage about 3 kg for this can. Shrimp, rub 1-2 carrots. I stir, and begin to tamp the hangers into the jar (tamp it with a crush). I take 2 tbsp. l of a large role in a container of at least 0.3 liters and pour in 1 glass of water. Stir until the salt dissolves. I pour it into a jar of cabbage. I make a puncture with a wooden stick so that the salt solution reaches the bottom faster. Cabbage is in saline solution for 2 days. From time to time I look: when the brine fills the neck of the jar, a wooden stick is used. 2 days have passed. I pour the brine from the jar into a container, put 1 tbsp into it. l granulated sugar. I dissolve the sugar and pour it into a jar of cabbage. The jar can now be placed in a cool place. The next day, you can treat and treat yourself. This cabbage leaves me with a bang.

And thrombosed in the bank? Salt not iodized? Or spring cabbage. This is the most common reason. Winter is usually very hard. Sometimes in the spring, signs of staleness are visible inside: the dots are black tiddly, the heads of cabbage are tied up. It happens that the cabbage is excessively dry. During the day of fermentation, the juice should rise to the very top.

Mom just recently threw out two heads of cabbage. In November, they sell stagnant early cabbage. And you can't tell her much. So don't worry too much. Cabbage is like dough: a living and unpredictable substance)))).

Thanks for the clarification, I will try again. I have been friends with the test for a long time and still we are still with him on "you")))). I read further Ukka's answer, it can be seen from the same garden we had cabbage with her)))))

[Galyun]

Galyun, that if our sellers also knew the variety / called it ...

You ask, and often you get back x s ...

Why do you need sellers? You, most importantly, look among the green and round - white and flattened. I buy at collective farm markets. Self-cultivated. And you won't always find it there. Rarity, mlyn ...

I take 2 tbsp. l of a large role in a container of at least 0.3 l and pour in 1 glass of water.

, but I just can't understand why water is added to cabbage, because its juice is higher in it roofs neck ...

Think everyone doesn't salt on critical days? Or who doesn't adhere to them?

oh, I've been doing the same for 20 years! it is good to ferment such white and flat cabbage. My husband is a terrible eater, I fermented a bucket a week !! and so every week! on the market uncle the seller looked askance at me, are you on sale ?? I say no, the family is vegetarians, the cabbage is swept away in an instant. Shredded always with a combine - I had Mulinex, and now it is brown, it is very thin there and therefore simply shredded mechanically, and the amount of consumption is far from the same. It reminded me of a scarecrow, so I’m going to hammer the head of cabbage today.
I ferment all the days, not really remembering what I have there. but last year just in the cr. days she did not ferment. Although in all the years there have been no failures.

Honestly, I don’t pick up cabbage after two consecutive failures about 5 years ago. So we have a small factory next to us, who knows the firm from the beginning. "From grandmother's garden" went and bought 1-2 kg when necessary, they ferment it gradually until spring.What am I doing? Lettuce from it has been a success with us: cabbage, boiled chopped potatoes, onion and butter with a smell. You can favorite greens. Yummy! (Natul, I'm sorry)

, but I just can't understand why water is added to the cabbage, because its juice is higher in it roofs neck ...

Cabbage is not always juicy, especially closer to spring, and some varieties of cabbage are sinful with this. When fermenting cabbage in the usual way in a wide container, when filling it, I like to put several pieces of 1/4 head of cabbage very dense, rubbing salt into them superficially. These pieces are fermented and taste completely different. And then I make Provencal cabbage out of them: I cut it into squares, add large pieces of fresh apples, grapes, a little cranberries. Season with vegetable oil, mix and place in a 3-liter jar. In a day or two, no one can be dragged away from the can until it is empty.

Cabbage is not always juicy, especially closer to spring, and some varieties of cabbage are sinful with this. When fermenting cabbage in the usual way in a wide container, when filling it, I like to put several pieces of 1/4 head of cabbage very dense, rubbing salt into them superficially. These pieces are fermented and taste completely different. And then I make Provencal cabbage out of them: I cut it into squares, add large pieces of fresh apples, grapes, a little cranberries. Season with vegetable oil, mix and place in a 3-liter jar. In a day or two, no one can be dragged away from the can until it is empty.

write a separate recipe, we already want spoiled with a detailed recipe and pictures))))

[Natus]

Natus, and according to your recipe Mona Antonovskih apples to stuff into cabbage ?! Or nafik not nat etara make ?

Apples probably won't have time to become pickled in such a time ...

I put apples (not always for a change)! Only now there is no Antonovka ... What there are, they fly into the cabbage, they give an additional taste. All for an amateur !!!
PY. SY. Once again I want to emphasize that I do this! Natusya, maybe, looks at it completely differently.

And I put the cranberries

And I put the cranberries

Good too !!!

If someone else says that it didn't work out, I'll go drown myself. I warn you right away!

If someone else says that it didn't work out, I'll go drown myself. I warn you right away!

Natusya, no! We need you !!! And they (who do not succeed) will receive a penalty-they will ferment all year round!

[Tanyush]

I put apples (not always for a change)! Only now there is no Antonovka ... What there are, they fly into the cabbage, they give an additional taste. All for an amateur !!!

Tanyush, but do you stuff the whole apple into the jar or cut it?
And then I don't have small apples, I have to cut them, but they turn out so dark later.

[Scarecrow]

My juice had already stood out well, I poked it with a large knife, well, I tried it, it’s not ready yet, but it crunches. Solila on Tuesday, should come tomorrow
Scarecrow don't drown

The fact is that I don’t use such "saucers", I have a 15 liter earthenware tub. There, of course, I stuff whole ones!

[Scarecrow]

My juice had already stood out well, I poked it with a large knife, well, I tried it, it’s not ready yet, but it crunches. Solila on Tuesday, should come tomorrow
Scarecrow don't drown

Love you!! Love love love!!! For such news.

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!

Oh, girls, how you intrigued me with cabbage ... On Saturday to the market - and ferment, ferment and ferment !!!!

[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 !!!