rinishek
Stelochka, I banged brown balsamic modena mixed with apple (maybe, of course, someone will find the combination creepy, I seem to be fine) 1: 3. I can say that the cabbage is colored a little. At first I was even scared that there would be a dirty grayish shade - but nothing, okay. A bit of course it is clear that the color is browner than just cabbage in color - and it looks very decent that way.
Yesterday they did it - they crunched like salad, without leaving the bowl - and in spite of the slightly caramel shade
Natashulya
Aunt Besya
Please tell me why the oil is unrefined?
Aunt Besya
But because it tastes better
Natashulya
Aunt Besya
Then you can have one more question: do you use sunflower oil from fried seeds, which smells delicious (market, as we say) or from raw seeds?
In the process of storing cabbage, the oil does not give a rancid aftertaste?
Aunt Besya
Alas, I have no opportunity to purchase bazaar oil. Well, I find myself in the North, we do not grow sunflowers, so the usual unrefined in bottles. No rancidity is observed ..
Natashulya
Aunt Besya
As promised, I fermented the cabbage!
Cabbage - on a shredder, carrots - on a grater in Korean, peppers, onions with a knife. Apple cider vinegar 6%, Odessa production. All!
Very aromatic cabbage! Delicious food-ah-ah-ah!
Thank you!
Stern
Auntie Basichka, dear, I bring you my first fresh thanksgiving this season for your delicious cabbage!

Snack cabbage

Siberian
Aunt Besya, THANK YOU for such a cabbage!
I liked it very much!
Snack cabbage
True, I did half the norm (for a sample), without pepper and with less vinegar (as my husband asked ...). And at the exit - 4 liters.
Well, very tasty cabbage !!!
Aunt Besya
Eat to your health! But now Sun has its own, original recipe that will live and develop on its own! My cabbage with pepper. and yours without - and both of them are delicious!
SilviaBum
Aunt Besya - many thanks for the cabbage, it turned out very tasty!
Aunt Besya
Quote: SilviaBum

Aunt Besya - many thanks for the cabbage, it turned out very tasty!
To your health !!!
alina-ukhova
Aunt Besya, thank you very much !!! This cabbage was registered with us, well, very tasty! There will be time for the photo to be sure
DonnaRosa
Quote: Aunt Besya

exactly 9%
I'm thinking, maybe the meaning of 3-day standing is not to ferment, but to let the vinegar run out? That is, it fizzles out, and at the same time, as a preservative, stops fermentation? Can this be?
But I love this recipe and use it with pleasure for many years
Is there anything else you can substitute for vinegar?
Aunt Besya
What for? There are a great many recipes for cabbage salads, just choose the one that does not include vinegar!
DonnaRosa
Quote: Aunt Besya

What for? There are a great many recipes for cabbage salads, just choose the one that does not include vinegar!

DonnaRosa
I counted this salad into a smaller portion.
1.5 kg. cabbage
300g. bell pepper, preferably red (not for taste - for color)
300 g carrots
300g. Luke
105 g sugar
1.2 tbsp. l. salt
150gr unrefined oil
150 gr vinegar 9%

All vegetables were weighed already peeled, but not chopped.

Ready salad.
The highest jar on the right is 1 liter, the most extreme on the left is 0.5 liters.

🔗
DonnaRosa
I added a teaspoon of sugar to each jar, because sour: swoon: unbearable.

How long should you keep out of the refrigerator?
Stands in the morning on the table in the kitchen.
Aunt Besya
I keep it for three days if sour-take away sooner!
DonnaRosa
I felt sour right away. I put it in the refrigerator that evening.

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