Sauerkraut (recipes)

Oh, my cat is back "back" .... And what happened? ...

Cha had another cat

Well, yes, I changed the cat, and now I see an old puzzled one, scratching the back of his head, and not a new, cheerful ... And what do you see?

Here is the current nakvasila cabbage with honey .... Everything in this process is good, but then the dirt .... cabbage with carrots everywhere or am I the only one taka?

Calm down, Manya, not alone - because of this I only cut cabbage in the country, on the veranda - so all the land around the veranda is also in cabbage!
Magpies, hedgehogs - joy!

Well, yes, I changed the cat, and now I see an old puzzled one, scratching the back of his head, and not a new, cheerful ... And what do you see?

The cat sits, as if in Turkish, and reads instructive notations!

[MariV]

Well, yes, I changed the cat, and now I see an old puzzled one, scratching the back of his head, and not a new, cheerful ... And what do you see?

I see a slanted
MariV our person

Everything ... there was a cat .... I love sauerkraut ..., so I'll litter at home .... Now I would not run into Chinese cabbage, because it is with an external strength, then, after fermentation, it becomes like a rag.

Girls, I crumbled cabbage yesterday. Fermented in a large bowl. I put a Tsetorovskaya pan for 5 liters of water under the oppression, but the juice did not come out. I had to plump on top 20L bull. By the evening, the cabbage gave juice. Now I don’t know when to remove the load? When to start piercing so that the gases come out?

Girls, I want to share my recipe. I fermented the cabbage on Sunday, yesterday (Thursday was) we ate it with pleasure. 3 kg. cabbage + 1 large carrot = one 3-liter jar, salt 25 gr. x 1 kg, that is, for a 3 liter can = 75 gr. I cut (shred) cabbage into a basin, rub a large carrot on a coarse grater, add salt, mix everything and put it in a jar, crushing it with a pestle. No water! I put the can in the dish. I leave it in the kitchen (warm). Soon juice flows out of the can. Several times a day I pierce the cabbage with a wooden stick (a handle from a wooden spoon). When pierced, the cabbage "bubbles". Gradually, less and less juice is formed, the one that has flowed out is sent back to the jar. The warmer it is in the kitchen, the faster the cabbage will ferment. The degree of readiness is determined by the absence of blistering (usually from 3 to 5 days). Store the finished cabbage in a cool place, under plastic lids. With regard to Provencal cabbage. As if to sauerkraut this cabbage from any side, but I want to share the recipe, I do not remember from what time living in my cookbook and every autumn in demand. Try it, delicious! 5 kg. cabbage: 1 kg. onions, 1 kg. carrots, 1 kg. sweet pepper, 0.5 kg. sand, 4 tbsp. l. salt, 0.5 l. vegetable oil, 0.5 l. 9% vinegar (less to taste)

Girls, I crumbled cabbage yesterday. Fermented in a large bowl. I put a Tsetorovskaya pan for 5 liters of water under the oppression, but the juice did not come out. I had to plump on top 20L bull. By the evening, the cabbage gave juice. Now I don’t know when to remove the load? When to start piercing so that the gases come out?

Fish, in the next. just try all the same in the so-called. "Women's" days to ferment - Wednesday, Fri, Sat. You will see, the taste depends on it.
You will remove the load in a couple of days - do not worry, you will understand exactly when - there will be a lot of juice, and it will go up a lot.
Tomorrow start poking to the bottom with a wooden stick - such bubbles will appear in the place of the punctures (funny, but I don't know how to write correctly). So fermentation has already begun, it is necessary to pierce it every day, I sometimes do it a couple of times a day.
I have cabbage in the kitchen for three or four days. Here it is already necessary to try - it strongly depends on the temperature in the room. Keep in mind that the cabbage will grow a little and then in the refrigerator, it slowly becomes a little sour.
Once I kept it warm for four days - until it tasted full, so then I slightly sour after the refrigerator over time.
True, I do not ferment a lot - 2.5-3 liters, just enough for three of us for a couple of weeks

And my mother-in-law taught me to ferment on men's days (Monday, Tuesday, Thursday) so that it was firm and crispy. I always used to sour, but the truth is, I do it with pickle.

And I don't add water at all, I don't make any brine.
For 1 kg of cabbage I take 1 tablespoon of coarse salt (no top) and 1/3 tablespoon of sugar. Usually I make from 3 kg of cabbage + 2 huge carrots. I grind, the juice always covers the cabbage. I pierce it with a wooden long spoon three times a day to get the gases out. The cabbage turns out to be awesome. I love it very much with dill seeds, but I have never seen them here, so I do without them.
And I do, despite the days.

This is how it turns out:

[rinishek]

rinishek , since I’m souring for the first time, so far I don’t believe in all these omens. As long as all these omens are from the area "seven women - seven glad".
I fermented about 8 kg, salt took at the rate of 10 kg of cabbage 200 g of salt. This morning I already poked a couple of times, just in case, now I'll go and see what's with these holes now ... In general, I'll leave the load for now.

And sauerkraut recipes only here? Knowledgeable people tell me.

I cut the cabbage (sometimes) for sourdough in small amounts with a cheese knife.
That is, I hold the forks with my hands, pressing them to me and start cutting along the crown, trying to walk along whole leaves
Explained clearly? Once we sold such a ready-made, Polish one. It turns out such long long stripes, on the plate it looks like boiled spaghetti.
Well, this is purely showing off.

On a 3-liter jar of shredded head of cabbage about 3 kg, rub 150-200 g of carrots on a coarse grater, mix. I fill the jar very tightly with this mixture, using a wooden pusher. I pour 1 glass of cold boiled water into a mug and dissolve 2 tbsp. l coarse salt. Pour the salt solution a little into a jar of cabbage (all). I put the jar in a deep plate, as the fermentation progresses, the brine flows out. When piercing the cabbage with a wooden stick, I return the leaked brine to the jar. For 2 days I do this 2-3 times. On the 3rd day of fermentation, I pour the brine into a mug and dissolve 1 tbsp in it. l of granulated sugar, pour it into a jar with cabbage. I put the jar in a cool place. The next day the cabbage is ready. With this method of fermentation, there is no need to immediately harvest it for future use, but do it as needed.

Girls, I want to share my recipe. I fermented the cabbage on Sunday, yesterday (Thursday was) we ate it with pleasure. 3 kg. cabbage + 1 large carrot = one 3-liter jar, salt 25 gr. x 1 kg, that is, for a 3 liter can = 75 gr. I cut (shred) cabbage into a basin, rub a large carrot on a coarse grater, add salt, mix everything and put it in a jar, crushing it with a pestle. No water! I put the can in the dish. I leave it in the kitchen (warm). Soon juice flows out of the can. Several times a day I pierce the cabbage with a wooden stick (a handle from a wooden spoon). When pierced, the cabbage "bubbles". Gradually, less and less juice is formed, the one that has flowed out is sent back to the jar. The warmer it is in the kitchen, the faster the cabbage will ferment. The degree of readiness is determined by the absence of blistering (usually from 3 to 5 days). Store the finished cabbage in a cool place, under plastic lids.

An excellent recipe, I made it myself for the first time and successfully, the same taste! I put 15 g of salt per 1 kg of cabbage and salted in an enamel pan, today I will put it in jars and in the refrigerator

So I'm going to ferment now. I will take the same method, reckless. Just add more apples, perhaps. I like apples in cabbage.Honestly, I did it a couple of times in my life, and I never did it. At first I oversalted. Then some kind of dry cabbage came across. brine did not give. Now I read the topic, I understood the proportions, I'll take a chance).

Well, congratulate me - it turned out. Not ideal, but still it is definitely sauerkraut))). Thanks to everyone who wrote to Temka and my grandmother - she consulted by phone. Not ideal - because I did oversalt it a little.
And today I'm still looking - all the juice from it has gone somewhere. I was upset and let's call my grandmother for the hundredth time. And she says - this is how they guess the weather from cabbage. If there is a lot of juice - it will get warmer, if the juice is gone - towards the cold. And it is true that it got colder here. Cabbage "works"!

SALAD CABBAGE RECIPE

In my mother's cookbook I found a quick and tasty recipe for salad dressing, We take 5 kg of cabbage and chop it on a grater, chop carrots and mix it all, Prepare the marinade - dissolve 1 cup of sugar, 3 tablespoons in 1.5 cups of cooled boiled water tablespoons of salt, 1 glass of apple cider vinegar, Pour the cabbage with marinade and put it in a warm place for 3 days for souring, After 3 days, put it in jars and in the refrigerator, The cabbage is tasty and crispy

yes, and about "men's days" above is correctly written!

I like apples in cabbage.

How to cut them? or rub?

Here's another recipe for very quick sauerkraut:
per 1 small head of cabbage
a slice of black bread is placed on the bottom of the container
potato cut in half
covered with a whole cabbage leaf on top, potatoes and bread quickly start fermentation and beneficial bacteria
Then I do it separately, but it is possible in the same container. I mix the chopped cabbage with carrots, caraway seeds, dill (spices for an amateur), wrinkle a little and put it in a container for bread and potatoes. Then I make the brine separately. For 1 glass of water - a tablespoon of salt. Pour cabbage on top. Under oppression and in warmth. On the second day, you can already try!)