Tumanchik
Quote: tana33

Irishkin, come here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7251.0

here they show me on TV
Tanya
Chamomile
Oh, yes, this cabbage somehow imperceptibly and quickly ends. She just fermented, and half is gone. And where does it go?
kseniya D
Olga, agree
IrishkaThank you very much for the recipe. Today with such delight hamsterate with boiled potatoes and freshly baked black bread !!!
I will do this now!
Tumanchik
Quote: Chamomile1

Oh, yes, this cabbage somehow imperceptibly and quickly ends. She just fermented, and half is gone. And where does it go?

Olga is your magic hands! Tasty and lovingly prepared - so loved ones appreciated!
Tumanchik
Quote: kseniya D
Irishka, thank you very much for the recipe.
Ksyusha to your health!
Thank you girls. And I am so pleased that you use the recipe and remember me with a kind word!
alba et atra
Sauerkraut without straining

Irina, the cabbage is fermented according to your recipe!
I appreciate it!
Well VERY tasty and quite easy!

Fermented two different options. Just cabbage and cabbage with bell peppers.
In the photo, the one with the pepper, I'll just put the cabbage, I don't know how to put two photos from my smartphone at once.
I don't want to add carrots, I want to add sugar. Can I put sugar, to taste, in a glass of brine, which I will pour into the cabbage?
Tumanchik
Quote: alba et atra
Irina, the cabbage is fermented according to your recipe!
I appreciate it!
Well VERY tasty and quite easy!
Helen's photo is just gorgeous! Homemade and warm!

Thanks for bringing it! It is very pleasant that I liked the cabbage! I hope you will continue to use it!

Quote: alba et atra
Can I put sugar, to taste, in a glass of brine, which I will pour into the cabbage?
You mean for re-fermentation?
Tumanchik
The girls have prepared a new recipe for you.

Light-salted champignons in cabbage brine without straining (Tumanchik)

Sauerkraut without straining
alba et atra
Sauerkraut without straining

Just a cabbage.
Tumanchik
alba et atra, and crumbled as thinly. not that I have a mess!
alba et atra
Quote: Tumanchik


You mean for re-fermentation?

"There

caraway and dill seeds are sent,

a glass of brine

shuffles. "

No, at this stage, if I add sugar to the brine.

For the second time I want to save this and make the next portion on it, I think soon, while this portion was fermented, the family ate half of it ...
alba et atra
Quote: Tumanchik

alba et atra, and crumbled as thinly. not that I have a mess!

It's not me, it's my favorite Berner that crumbled ...
I love to cut the cabbage thin and long.
So you put it on a fork, and it hangs so appetizingly ...
Tumanchik
Quote: alba et atra
at this stage, if I add sugar to the brine.
If you like it, add it of course.
alba et atra
Quote: Tumanchik

If you like it, add it of course.
I like sweet, but slightly sweet.
So I'm adding.
Thank you!
Tumanchik
Quote: alba et atra

I like sweet, but slightly sweet.
So I'm adding.
Thank you!
Then maybe it's better to add to the plate? in the sense of serving? I always season with linseed oil, sugar-salt, frozen berries and herbs.
alba et atra
Quote: Tumanchik

Then maybe it's better to add to the plate? in the sense of serving? I always season with linseed oil, sugar-salt, frozen berries and herbs.

Oh, exactly!
Thanks for the tip!

Does linseed not taste bitter?
I force my family in the morning, on an empty stomach, to drink a tablespoon of flaxseed. They writhe but drink.
Tumanchik
Quote: alba et atra
I force my family in the morning, on an empty stomach, to drink a tablespoon of flaxseed. They writhe but drink.

Helen, good flaxseed oil has a special taste, but it certainly doesn't taste bitter. Bitter is the one that was not stored correctly. You need to buy it only in a glass bottle and only where it is stored in the refrigerator. And you need to store it yourself in the refrigerator. Otherwise, it starts to taste bitter. In all salads, I always replace a spoonful of vegetable oil with flaxseed oil. I bake bread on it. But I learned it here too. I just can't drink, but this is how I get out. Well, in the cabbage is a must.
alba et atra
Quote: Tumanchik

Helen, good flaxseed oil has a special taste, but it certainly doesn't taste bitter. Bitter is the one that was not stored correctly. You need to buy it only in a glass bottle and only where it is stored in the refrigerator. And you need to store it yourself in the refrigerator. Otherwise, it starts to taste bitter.

Well, after all, I take it from a Vologda manufacturer, though in dark plastic it and the labeling seems to be fresh, although who knows how it was stored before bottling. I always keep any oil in the refrigerator.
I know its special taste by heart, I also drink it with my family.
We must try to buy in glass.
Tumanchik
Quote: alba et atra
I know its special taste by heart, I also drink it with my family.
I also used to think that it tastes bitter. until here I read about the right oil from one of our forum users. searched for a long time. everyone assured me that it was necessary to store in the refrigerator only after opening. then I found it. the taste of the butter is the same, but without bitterness.
alba et atra
Quote: Tumanchik

I also used to think that it tastes bitter. until here I read about the right oil from one of our forum users. searched for a long time. everyone assured me that it was necessary to store in the refrigerator only after opening. then I found it. the taste of the butter is the same, but without bitterness.

Irina, thanks for the consultation!
Let's mean looking for the right oil.
And your manufacturer?
Tumanchik
Quote: alba et atra
And your manufacturer?
yes, it will not be stored for a long time - it starts to taste bitter. a maximum of two or three weeks.
here is mine.Sauerkraut without straining
Novosibirsk Health Compass
alba et atra
Quote: Tumanchik

yes, it will not be stored for a long time - it starts to taste bitter. a maximum of two or three weeks.
here is mine.Sauerkraut without straining
Novosibirsk Health Compass

Thank you!
I will try to find the same from the refrigerator.
Tumanchik
Quote: alba et atra

Thank you!
I will try to find the same from the refrigerator.
thanks to our girls and the forum - a whole store of knowledge
alba et atra
Quote: Tumanchik

thanks to our girls and the forum - a whole store of knowledge

Of course!
Many THANKS to the girls and the Forum!
Tumanchik
Quote: alba et atra

Of course!
Many THANKS to the girls and the Forum!
Bona fide
Good morning! I registered only yesterday, and I have already used your recipe for sauerkraut without straining many times. I hasten to thank you for teaching me how to cook such a delicious and healthy cabbage. I tried to ferment in the usual way - it turned out extremely rarely, but here it is always successful) Thank you !!!
Tumanchik
Bona fide-Elena, thank you very much! I am so grateful to you for your kind words! How great it is to know that the recipe lives on and is used, bringing joy to your home to your loved ones.
With me on "you"
Bona fide
Ok with me too
Tumanchik
Quote: Bona fide

Ok with me too
Sneg6
Tumanchik, Ira, just today for sauerkraut. The cabbage bike was about 4 kilograms, 8 liters of water were poured. The bucket is plastic, there is no other. As it ferments, I will report. Thank you!
Tumanchik
Quote: Sneg6

Tumanchik, Ira, just today for sauerkraut. The cabbage bike was about 4 kilograms, 8 liters of water was poured. The bucket is plastic, there is no other. As it ferments, I will report. Thank you!
good luck! we are waiting and keeping our fists for you!
Sneg6
Gemina
Tumanchik, thanks for the recipe. Something I didn't like my cabbage (((I was looking for a recipe for something new. I got yours. I'm testing))) Salted in a five-liter jar. Well, I don’t have large pots (Of course, I didn’t float like you, I had to stir more often so that the gas would not stagnate. I already liked the taste.Now I grated the carrots, added a bit of cumin (I forgot to buy dill) and put it in the refrigerator. My questions:
1) How many spices do you put on 2-2.5 kg of cabbage? Just don't say - to taste))) Well, never add anything to cabbage (
2) should it be tamped before being sent to the refrigerator? Hands are itching (long-term habit)))
3) tightly close the brine and the cabbage itself (stored in the refrigerator) ?, well, with a plastic lid, or just cover it, so that there is still air?
Thank you, I'll unsubscribe tomorrow after a thorough tasting
Tumanchik
Gemina, thanks for choosing this particular recipe. Hope you like it! I will try to answer your questions.
1. By spices, as I understand it, do you mean caraway seeds and dill? Well, for a liter jar of cabbage with brine, a teaspoon of a mixture of these seeds is enough. I don't really like to chew them afterwards. And you never know where I use cabbage .. In extreme cases, you can always add them, but you can't take them out. There are no clear norms - the word “to taste” cannot be avoided.
2. It is not worth tamping. Just lay on and cover with brine.
3. Closing the lid or not closing is no longer important. She has enough air. So you can safely close it.
I will wait for your opinion.
Gemina
Tumanchik, oh, how did you quickly answer, thank you))) Sorry for the begging)))) Brine should be poured with just one glass, as is written in the recipe? Or top up the jar?
Bijou
.
tana33
Lena, so we do not cook anything here)))) and put the dill in the finished one))))
I don't like much either, I sprinkle it a little, by eye, it will be tasty and it will not be tasty too))))
Bijou
.
Tumanchik
Quote: Bijou

Tatyana, oh.
I once read a starttopic for a long time, it was postponed that the idea is akin to the one that I have been using for many years, so I blurted out. Delete? )
well, you, or arrange what was said so that everyone could understand. or delete. otherwise anything can happen. not everyone likes to read the recipe in detail.
Tumanchik
Quote: Gemina
Sorry for begging))))
all right
Quote: Gemina
Do you need to pour the brine with just one glass, as the recipe says? Or top up the jar?
the main thing is that it is not dry and continues to ferment. without fanaticism, but also do not wring out. after the first portion you will become a pro and explain to others!
Lagri
Irina, this is the recipe I was looking for. Tomorrow I'll put the cabbage to ferment. Thank you so much for the recipe! Then I will unsubscribe what happened, or maybe more questions will appear.
Tumanchik
Lagri-Maria, it's great that the tastes have come together! I will wait for the result and will be happy to answer your questions!
O_lush_ka
Finally I was going to make this cabbage. I have not fermented cabbage for many years, bought from a familiar saleswoman in the market. This year I don't see her, so I had to do it myself Well, what can I say, great, tasty, fast Ira, thank you very much for such a sincere recipe
Tumanchik
Quote: O_lush_ka
Irochka, thank you very much for such a sincere recipe
How pleasant it is to start the day with just such a spirit!
Thank you Olga for taking the time and sharing the result!
Taramara
Irinaand I am grateful to you. Probably a couple of years she didn't ferment cabbage, but here it is already the fourth portion. The relatives and friends whom she treated liked the cabbage very much. Here you have salads, cabbage, and pies. Thank you very much.
Laslovna
Irochka, thanks for the cabbage recipe, came to the yard, so to speak. It always turns out, which is important! Always tasty, juicy, crispy!
Tumanchik
Quote: Taramara
and I am grateful to you.
Quote: Laslovna
thanks for the cabbage recipe,
Taramara-Tamara, Laslovna-Oksana, we are so different, so different distant cities. But it's so nice to cook and share recipes together. Know that somewhere he liked it! I am very pleased and I want you to be happy too!
Thank you very much for taking the time to come in and share the result!
xoxotyshka
Tumanchikand I am grateful for the cabbage! Tasty and most importantly fast. The children were dragging from the pan, what was left was made part with carrots and part just without everything.
I have a question.If we put ferments in the same brine, should we put the salt as in the recipe? Or is it better to start a new portion and add 1 glass of brine there?
Thank you. I have not mastered all the pages, so I ask.
Tumanchik
xoxotyshka, and my thanks to you!
Quote: xoxotyshka
If we put ferments in the same brine, should we put the salt as in the recipe? Or is it better to start a new portion and add 1 glass of brine there?
do not add salt!
it is better to start 1/2 of a new portion and add 1/2 of the old brine there. try this. Well, if you like it, then you will only try it in the old brine.
xoxotyshka
Irina, thanks for the advice. I'll try.

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