Sauerkraut without straining

Category: Vegetable and fruit dishes
Sauerkraut without straining

Ingredients

Fresh cabbage of winter varieties (not early) swing for about 2 kg.
Coarse salt 80 g
Raw water 4 l
Raw carrots
Dry caraway seeds
Dill seeds dry

Cooking method

  • In the spring, my acute acid deficiency always aggravates - I want sour, salty and sour. Fresh vegetables from the store are already more dangerous than healthy. And this year, the eldest son went to university and moved to another city. Now he takes out food in bags. And what could be tastier than mom's pies? Of course pies with sauerkraut stew.
  • Therefore, I take up the cabbage.
  • I always have to cook a lot of food, but time is short. Therefore, I am looking for easy ways.
  • First, prepare the brine:
  • In an enamelled large saucepan I dilute the salt in water.
  • Let's prepare the cabbage:
  • My cabbage and shredded as necessary. The code is small and neat, and when ...
  • Preparation:
  • Cabbage, without crushing or kneading, immersed in water so that it floats freely in the brine. Without covering, I put the saucepan in the warmest place in my house - on the refrigerator. That's all - I crumbled it and threw it into the brine.
  • Now I stir it with a wooden spatula maximum once a day and taste it (yes, wherever, I crackle it all - delicious and salty like a salad). For my taste, 2 days are enough for the desired acid. But the fermentation time may be delayed. This is normal. Sometimes it costs 5-7 days. Don't be scared. Just stir occasionally and taste.
  • When you like the taste, remove the cabbage with a slotted spoon into a smaller saucepan. Strain the brine and be sure to save. Can be frozen. The recipes are below.
  • Now supplements. I rub the carrots on a coarse grater and add to the cabbage. Seeds of caraway and dill are also sent there. How many? According to your taste. I don't really like them, so about a teaspoon of the seed mixture goes to a can of ready-made cabbage with brine.
  • So, in a small saucepan they go: sauerkraut, grated carrots, additives and about a glass of brine and everything is mixed. I don't add sugar at all - carrots give the desired sweetness. Do not press, do not ram. The brine is needed here so that the cabbage does not dry out.
  • In general, you can eat right away. But ideally refrigerate for a day. There it can be stored for a long time. The taste becomes brighter and tastier every day.
  • I love this recipe - clean, easy and not time consuming. And the cabbage is always crispy !!!
  • Recently, I got used to adding a glass of old brine to a new batch of cabbage - it turns sour faster.

Note

Tasty cabbage with lard cooked by this recipe.
It is delicious to add sauerkraut to minced meat cutlet, passing it together with the meat through a meat grinder.
And here's another great recipe lean pate from beans and sauerkraut.
Salad please "Antihypovitaminosis"
I fill with unrefined sunflower oil with the smell of seeds and sprinkle frozen red or white currant berries... That's right, not with cranberries.
MMMMMM ... to the holiday! Sauerkraut without straining
Sauerkraut without straining
Editing:
in view of the fact that the recipe has become very popular, and the topic of discussion is large and not everyone is able to master reading so many pages, I, with the permission of the Site Administration, supplement the following.
1. For the convenience of finding a recipe, the name has changed.
Now about the process.
2. Let's start with the winter cabbage variety. If you are going to ferment according to this recipe, you absolutely should not bother choosing a cabbage variety. She get exceptionally tasty ANY variety, even a metal-twig-hedgehog. The only caveat is the fermentation time. It can drag on as nitrates do you understand ... hinder. But all the same, chemistry is a serious process and will take its toll. Therefore, she will not go anywhere.The main thing is to keep the cabbage warm. And yet, if you use a recipe for pickling in brine, then please forget about the dry method. And then many are drawn to tamp and shake the cabbage. Crumbled, poured, forgot... Stir occasionally. You can only cover with gauze in a thin layer, not a lid. The gas comes out by itself. As for the early (summer) cabbage ... this is not predictable. It may or may not work. Risk. But there were also successful attempts.
3. About the amount of salt. There has been a lot of discussion about salt. The amount of salt in the recipe is not designed for your taste, but for the rate of fermentation. Therefore, use the salt according to the recipe, not to taste. Remember, salt is a preservative. The more salt, the slower the cabbage will ferment.
4. Recent experiments have shown that ferment equally good in enameled containers, as well as in stainless steel and ceramics... Foam is normal during fermentation. She then disappears.
5. On the question of the time of laying carrots. Carrots can be used either by fermentation or by prescription. The result is equally delicious. Initially, both my mother and my grandmother always put it together with cabbage, but then they added sugar to the already fermented one. I cannot explain these processes. But I once tried to add carrots to the cooked one and add no sugar at all. I liked it more. And my loved ones, having tried, already do so too. But this is a matter of taste.
6. This is how cabbage bathing in brine looks like Sauerkraut without straining
Sauerkraut without straining.
That is, moderately free, but not in depth.
7. To speed up the fermentation process, I recommend fermenting 50/50 with old brine. That is, take 50% of the old brine and 50% of the new (freshly prepared) brine. Only exactly new brine, not water.
An awesome result was given by pickling cabbage only in old brine! Very fast and easy. It is noticed that the brine becomes saltier and thicker. But cabbage is still dead.
8. Now about the use of the brine in the future. It is great for washing your hair, if you don't mind. I also use it when cooking borscht, making cold cakes, okroshki ... wherever I shove. To preserve it, I freeze it in plastic buckets. And I just drink (just don't get carried away - weakens).
here are some more brine use cases.

Pie (roll) from yeast-free dough in cabbage brine (Tumanchik)



Bread of three types of flour on milk thistle broth with cabbage brine on mixed dough with old dough (oven) (Tumanchik)



Brine cupcake with raspberry jam (lean) (Tumanchik)



Hake fillet stewed in cabbage brine with couscous garnish (Tumanchik)



Lightly salted champignons in cabbage brine without straining (Tumanchik)


This concludes! Crack with pleasure! Ferment, ferment, ferment for health and without straining!

kirch
What a wonderful recipe. Sauerkraut is over long ago, but I want to. And I love pies with such cabbage. And surely young cabbage turns out to be crispy? I will definitely do it.
Irina Dolars
Irina, this is what the spring is missing!
TATbRHA
kirch, tumanofaaaa wrote in the ingredients that the cabbage should not be "early", that is, not young, as you want, but last year's, firm, - make no mistake.
kirch
Ahh. and I read that early. Somehow the text got lost there. That's why I was surprised that it turns out crispy
Tumanchik
Quote: kirch

Ahh. and I read that early. Somehow the text got lost there. That's why I was surprised that it turns out crispy

Thank you so much ! cabbage should be winter varieties, not young. It is necessary to somehow edit the text intelligently so that no one is mistaken.
Florichka
And I recently poured brine just young cabbage, though boiling. And the cabbage in pieces and with beets and it was superbly crispy! I liked the recipe, I will do it.
Tumanchik
Quote: Florichka

And I recently poured brine just young cabbage, though boiling. And the cabbage in pieces and with beets and it was superbly crispy! I liked the recipe, I will do it.

Interesting. Considering that the brine remains in excess, it is worth applying! It goes instead of kvass.
Florichka
Irina, I'm not the only one who can't sleep! Well, I'm going to the airport, I'm leaving today.
Tumanchik
Quote: Florichka

Irina, I'm not the only one who can't sleep! Well, I'm going to the airport, I'm leaving today.
Have a nice road! And we had a home holiday
Albina
It's so good that fresh cabbage is on sale all year round
Tumanchik
Quote: Albina

It's so good that fresh cabbage is on sale all year round

Thanks for attention. : girl_romashka: Albino cabbage should not be young, but the one that is used in the preparations. Did you read it correctly?
Albina
Of course. Young will not work like that. It seems to me that it will creep away.
Tumanchik
Quote: Albina

Of course. Young will not work like that. It seems to me that it will creep away.

For fun, I'll try when the cost falls on it.
Tumanchik
This is how cabbage bathing in brine looks like
Sauerkraut without straining
Sauerkraut without straining
Gaby
Ira, how long does cabbage last, although you probably don't have it for long and how does it taste like a classic sauerkraut? This is me wondering if it contains vitamin C?
Masinen
Wow, what a simple recipe !! I'll go for cabbage! Thank you!
Tumanchik
Quote: Gabi

Ira, how long does cabbage last, although you probably don't have it for long and how does it taste like a classic sauerkraut? This is me wondering if it contains vitamin C?
Vic tastes like regular sauerkraut. And vitamins are all one to one. Do not zbyagayuts anywhere!
Gaby
Thanks dear, this is great.
lettohka ttt
A very interesting way of fermentation, thanks for the recipe, just in time :-) :-) the remaining kapus point is where to attach, :-) :-)
Tumanchik
Quote: lettohka ttt

A very interesting way of fermentation, thanks for the recipe, just in time :-) :-) the remaining kapus point is where to attach, :-) :-)
girls are cool and without stress
lettohka ttt
Ira, and if you throw a point a little more, you need to change the proportions of water and salt ??
Tumanchik
Quote: lettohka ttt

Ira, and if you throw a point a little more, you need to change the proportions of water and salt ??
the cabbage should float in the brine. that's all the ratio. in the recipe, it floats freely. if a little more or less cabbage - it doesn't matter. but don't ram. if you see that the cabbage is cramped, it is better to add 1/3 of the norm or even 1/4.
larissa
Ira, how long can it be stored? And then I have a pump for 5 kg, and I eat sauerkraut almost alone.
Tumanchik
Quote: Larissa

Ira, how long can it be stored? And then I have a pump for 5 kg, and I eat sauerkraut almost alone.
Larissa, like the most common sauerkraut. No different. I will not say the exact date, since I do not make stocks. I store it already ready in the refrigerator. I also do it for the swing. After fermenting, I put it in jars and in the refrigerator. If you plan to store for a long time, then it is better not to pour a lot into the finished brine. I usually pickle in plastic buckets and a few in the freezer.
larissa
Ira, thanks for the recipe, I'm going to chop the cabbage.
Tumanchik
Quote: Larissa

Ira, thanks for the recipe, I'm going to chop the cabbage.
Don't worry, it will be delicious!
Masinen
tumanofaaaa, and my husband brought me two heads of cabbage yesterday!
Eyu really liked the recipe. In Bosnia, cabbage is salted with cabbage)
Today I will do it!
And then another red sourdough according to another recipe)
annnushka27
Irina, I want to try too! We need to go for cabbage!
Maria, and red according to what recipe? I want it too, but I can't decide on the recipe, I never did it.
Masinen
annnushka27, look in the section Shteba competition. Recipe from Olya MarV.
One of the last.
Tumanchik
Quote: Masinen

tumanofaaaa, and my husband brought me two heads of cabbage yesterday!
Eyu really liked the recipe. In Bosnia, cabbage is salted with cabbage)
Today I will do it!
And then another red sourdough according to another recipe)
Mashunya and then tell me how it turned out like a head of cabbage! I haven't tried it myself. Maybe leaves are better?
Tumanchik
Quote: Masinen

tumanofaaaa, and my husband brought me two heads of cabbage yesterday!
Eyu really liked the recipe. In Bosnia, cabbage is salted with cabbage)
Today I will do it!
And then another red sourdough according to another recipe)
Quote: annnushka27

Irina, I want to try too! We need to go for cabbage!
Maria, and what is the recipe for red? I want it too, but I can't decide on the recipe, I never did it.
Girls, how have I forgotten !!!! Here's another cool recipe for cabbage!

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393245.0
Tumanchik
Quote: Larissa

Ira, thanks for the recipe, I'm going to chop the cabbage.
Larissa, here's another delicious cabbage
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393245.0
Masinen
Quote: tumanofaaaa

Mashunya and then tell me how it turned out like a head of cabbage! I haven't tried it myself. Maybe leaves are better?
No, I won't be heads of cabbage, maybe I dragged the barrel into the garage.
I want to chop it according to your recipe))
larissa
Ira, thanks! I will also have to try to make such stuffed cabbage.
Albina
Quote: Masinen
annnushka27, see the Shteba competition section. Recipe from Olya MarV.
One of the last.
I didn't find it from Olya, but from Larisa https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396325.0 found. Is he?
Tumanchik
Quote: Masinen

No, I won't be heads of cabbage, maybe I dragged the barrel into the garage.
I want to chop it according to your recipe))
Apparently I will have to
Tumanchik
Quote: Albina

I didn't find it from Olya, but from Larisa https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396325.0 found. Is he?
not that one. that's that https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=396306.0
Albina
Irina, Thank you. Apparently I didn't get to her. We haven't seen red cabbage yet. I bought it once, but we just didn't like the salad.
Masinen
Quote: tumanofaaaa

Apparently I will have to
Come on!
Only there it is necessary to cut a bump, otherwise the cabbage will rot.
And pour the salt into the hole where the bump was and leave it for 2 days, I don’t remember exactly. Then you put it in a barrel and fill it with brine. And you wait !!
Tumanchik
Quote: Masinen

Come on!
Only there it is necessary to cut a bump, otherwise the cabbage will rot.
And pour the salt into the hole where the bump was and leave it for 2 days, I don't remember exactly. Then you put it in a barrel and fill it with brine. And you wait !!
I'm not going to taste Marin with leaves. Last season I had a place, but now the balcony is not glazed. I won't risk it.
Masinen
Irina, and cover the container with a lid?
Mustache found)) do not cover!
Tumanchik
Quote: Masinen

Irina, and cover the container with a lid?
Mustache found)) do not cover!
Don't cover it under any circumstances. I once ruined a whole pot - it was certainly tasty, but the smell
annnushka27
Irina, put! We wait!
Sonadora
IrBelieve it or not, I've been dreaming about sauerkraut for a week. But she, everything that is sold near the house, is of some kind of green-legged varieties. This won't work here either, right?
Tumanchik
Quote: Sonadora

IrBelieve it or not, I've been dreaming about sauerkraut for a week. But she, everything that is sold near the house, is of some kind of green-legged varieties. This won't work here either, right?
Manyasha is not jargon! Tso then eats green leaves? Any white cabbage of any kind goes here. There is, of course, more juicy, tougher ... but white cabbage (not Savoy) it is in Africa as well. Cho you mean?
Mang me today a pumpkin rolled !!!!!! I climb into your recipes!
Sonadora
Quote: tumanofaaaa

Cho you mean?
For salting I take white cabbage, a head of cabbage flattened from the "poles". This is usually sold in winter.
Ir, why do you add carrots later?

Quote: tumanofaaaa

Mang me today a pumpkin rolled !!!!!! I climb into your recipes!
Yeah, come on. I already have a new bread with a pumpkin ready, all that remains is to film the "cut".
Tumanchik
Quote: Sonadora

Ir, why do you add carrots later?
Special Man. You know, my all add carrots all their life at once, and then put sugar in the finished cabbage. And I once forgot to rub the carrots. Enough already when the cabbage began to acidify. And then I look she's not ice colors. I tried adding carrots to the finished cabbage (as in the recipe). The result is great! I really liked it. Then my mother tried to do so too. And no sugar at all. Therefore, this is truly a recipe for life.
Tumanchik
Quote: Sonadora

I already have a new bread with a pumpkin ready, all that remains is to film the "cut".

Well, then I'll wait for the bread - for me this is more relevant. Otherwise, your buns have already made a waist from my neck. Don't rain your jeans
Albina
Yesterday I also cut Kesha's cabbage. I already want a vinaigrette

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