Sauerkraut without straining

No, Irina, I'm a big fan of drinking brine! It's a pity for me to spend it somewhere else. And here it turns out so much, beauty!

Well, good health!

[Tumanchik]

Tumanchik, second batch))) Already on the old brine. In a day - and you're done. I acted more confidently, as all my life I was so fermented Thank you))) In the salad there is still an onion and an apple) Mmmmmmm
Saltso is really not according to your recipe (((But in the plans))) I would only find ... It's bad with us with bacon (

Tumanchik, second batch))) Already on the old brine. In a day - and you're done. I acted more confidently, as all my life I was so fermented Thank you)))

Alyonushka, what are you clever! How beautiful, bright, tasty and healthy!
Well done. Pleased

Salzo is really not according to your recipe (((But in plans)))

I believe you will cook! such golden pens can do it!
Thank you so much for bringing this sunny report!

Well, I’m with a report.
I subtracted that white cabbage is contraindicated in my blood group. You can only sea.
Oh yes and please! Marine - means it will be marine! Who can argue?

After the cabbage was fermented, I tried it and decided that I didn't want to add anything to it this time. She is so sweet and sour in herself
Well, except that sunflower oil, and dill for the entourage. I have no berries, alas. We need to go over the supermarkets.

So THANKS again for the recipe

I subtracted that white cabbage is contraindicated in my blood group. You can only sea.
Oh yes and please! Marine - means it will be marine! Who can argue?

how I adore these hostesses! And the hands are golden and with humor everything is fine!

After the cabbage was fermented, I tried it and decided that I didn't want to add anything to it this time. She is so sweet and sour in herself

and I love it so much! while I'm filtering - I'll eat half. and I also adore it at the intermediate stage - like a cabbage salad!

So THANKS again for the recipe

Thank you very much, Lilia! I have a mood in the morning thanks to you IN

And thanks to you, I have delicious cabbage for lunch. Now I will treat the female employees and promote the foggy cabbage.

And thanks to you, I have delicious cabbage for lunch. Now I will treat the female employees and promote the foggy cabbage.

Thank you!

[Irina]

IrinaThank you again, now with a report. Another portion. Salad with red Crimean onion.

Thanks for the recipe!
When I did it for the first time, I liked it, but the cabbage was salted, not sauerkraut.
Then I read about using the brine again.
The result pleased) and sourness appeared))
How many times can the same brine be used? This is my third time, now red cabbage is fermenting, let's see what happens)

[Tumanchik]

stir once a day with a wooden spatula and taste

And I. Tumanchik, thanks for the recipe.

How many times can the same brine be used?

from the repeated brine, cabbage ferments faster - and definitely faster, but since cabbage is all different in stores (meaning the variety), the duration of fermentation may be different ... With the old brine, be careful, that is, cabbage may be to become moldy - there have already been similar cases - so you need to look more than once a day, but preferably 2-3 ... If the cabbage is not tough, and the brine is old, then the formation of mold is very possible.

Thanks, I used the pickle 3 times.Last time was tough red cabbage. Fermented for 3 days. I poured the brine, it has already begun to wander a little. But the cabbage turned out to be very tasty, sour, but for cooking, I made cabbage soup with it and stewed part. Delicious!

I also noticed that the old brine turns white over time.
In general, the best thing is the new one with the old 50/50. And faster and healthier!

Thank you, I used the pickle 3 times. Last time was tough red cabbage. Fermented for 3 days. I poured the brine, it has already begun to ferment a little. But the cabbage turned out to be very tasty, sour, but for cooking, I made cabbage soup with it and stewed part. Delicious!

Agree! Red cabbage is always tougher! In general, this is a very healthy idea - to ferment red cabbage! Thank you!

She shared a new portion. Most of it in the container for work, but at home there is not much left. And the brine is idle - a mess! Tomorrow I'll run for a new fork
You have a bad recipe, Irishka! I had to put a bucket in the kitchen, and since it doesn't match in color, I ordered a new one in the online store. Zheeeeeeeellenkoe Rather, sunny - that's the name of the color in the store. It also has a lid with holes for aeration. So even cabbage will get a new thing by the New Year! It's worth it. I decided to show the picture and found that it was also Belarusian. I will assume that Tumanchik gave me a recipe for the New Year along with a bucket Thank you!

She shared a new portion. Most of it in the container for work, but at home there is not much left. And the brine is idle - it's a mess! Tomorrow I'll run for a new fork
You have a bad recipe, Irishka! I had to put a bucket in the kitchen, and since it doesn't match in color, I ordered a new one in the online store. Zheeeeeeeellenkoe Rather, sunny - that's the name of the color in the store. It also has a lid with holes for aeration. So even cabbage will get a new thing by the New Year! It's worth it. I decided to show the picture and found that it was also Belarusian. I will assume that Tumanchik gave me a recipe for the New Year along with a bucket Thank you!

Lilia, how happy I am always to read your reviews!
I just want to dance!
And you are so far away, but here it is as if side by side!
Thank you very much! Let the recipe always please!

Thank you! Only I am singular. Come on!
According to my passport, this is my sixth decade, and the pioneer dawns in many places are still blazing
And I am already actively distributing the recipe

and the pioneer dawns in many places are still blazing

And I am already actively distributing the recipe

fine! I'm glad!

Irish, I confess, I've been making cabbage according to your recipe for a long time (I've already lost count of how many times), but I'm only writing today. The yummy is extraordinary, at work everyone has already "turned up" !!! , and now I have attached them to the mushrooms according to your recipe.In the nearest shops stocks of mushrooms disappear with terrible force
There were no dissatisfied people, everyone praises it !!!! Thank you very much from the team and my seven personally !!!

[sobarik]

sobarik- Tasha, we count thee in our cabbage-free company !!!!
Greetings to the team and family! and thousands

Irishka, thanks! For such a recipe, you need to give a medal to a big one!

Irishka, thanks! For such a recipe, you need to give a medal to a big one!

Tashenka, I have medals! Chef awarded me
Now the current in the nose is left!
Your grades and pasibki are no worse !!!!!

[Please don't leave her in trouble!]

Dear my stress-free cabbage procurers! I love you very much and I believe that together we can do everything! Please pay attention to this topic. Natasha is a wonderful, kind and immensely sympathetic person! Please don't leave her in trouble!

[Irish]

Irish, I'm with a sasiba!

I made cabbage for the second time according to your recipe.

It will turn out to be exceptionally tasty of ANY variety, even metal-rod-hedgehog

I have such
I chopped my "reinforcing" cabbage into the thinnest straws on a Berner grater. In the largest pan I have fit (without tamping) all the cabbage (2 kg) and only 3 liters of brine, but I filled the brine completely, as for 4 liters. The first time everything was leavened in 3 days, it turned out to be salty Sour, my husband said On the advice, I poured a glass of ready-made brine and sent it to the refrigerator. The second time I used and counted all the ingredients of the brine, taking into account this additive.
Fermented faster and stronger
I liked the first option more. I will not ferment myself for long.

My husband, of course, began to teach me what sauerkraut is. But they agreed that I am simply not able to crush THIS cabbage so that it fermented in its own juice, as was traditionally done in our families. She kindly reminded him that the men were engaged in pickling / pickling cabbage. We agreed that the Beloved will somehow make the traditional one. AND I LIKE THIS Besides, I just take it out of the can and it's all ready to eat. And that traditional one also had to be washed, or even soaked

I used the brine from the second sourdough for fungi

And I poured 1 tbsp, decided ... to bake bread This is what happened

The bread rose well.
I set the color of the crust to "Medium" - it turned out to be "light".
Smells a little cabbage.
Sourness is present in the taste.
The color is grayish.
The crumb turned out to be "rubber"

When I finished the second bite, I already had the impression that I had eaten pies with sauerkraut

Well, I did not have time to be the first to brag))) I also baked bread on brine - rye. The taste was marinade only on the first day. On the second, the usual rye, delicious. And it rises on brine is definitely better - I made 3 parts of brine and one part of water) Thank you, Tumanchik. I won't get to the mushrooms (((

[Waist]

Waist, Gemina, girls, what are you good fellows! it's just nice to read your words! and clever, and working women, and with humor everything is fine! Lucky husbands!
Cook with love and pleasure and come share the results!

I've been baking bread on cabbage brine for the second year already .. NEVER add all the liquid in the form of brine. On a loaf of bread, where 300 grams of brine liquid is required, I add no more than 50-70 ml. At the same time, there is absolutely no taste and smell of cabbage.

I've been baking bread on cabbage brine for the second year already .. NEVER add all the liquid in the form of brine. On a loaf of bread, where 300 grams of brine liquid is required, I add no more than 50-70 ml. At the same time, there is absolutely no taste and smell of cabbage.

Anyut Duc who needs what! You want it only in brine, but you want to mix it. Anything tasty!

Anything tasty!

no-no ... here they just apparently think that cabbage brine can be used like a potato broth, etc., but these are completely different things, since the brine from cabbage is more like liquid yeast and contains completely different substances compared to a decoction, i.e. the brine already contains bacteria involved in fermentation, which is not in the same broth ...

here they just apparently think that cabbage brine can be used as a potato broth

thats not! just share the results

[Irina]

Irina, the recipe went to the people.
I quote the message I received today: "Tamara Aleksandrovna! Thank you for the cabbage recipe. Everything worked out, they eat cabbage with" Hurray. "Please tell that woman the" LOW BOW "of my family for such a simple recipe for making sauerkraut. Sincerely, Valentina."
I'm passing it on.

In general, the best thing is the new one with the old 50/50.

Today we finished eating the cabbage (I used the brine for the second time), we need to ferment again.
The brine is very tasty, but there is very little left and therefore you will have to add a new one, otherwise the required amount of cabbage will not fit.
Thank you, Irina!

[Taramara]

Taramara-Tomochka, lost heart and left to brag to her husband! I will definitely tell my mom! When I exhibited the recipe, she laughed - would you still teach someone to peel potatoes ..And that's how it is! Thank you very much for everything! And a huge hello to everyone from Belarus!

Today we finished eating the cabbage (I used the brine for the second time), we need to ferment again.
The brine is very tasty, but there is very little left and therefore you will have to add a new one, otherwise the required amount of cabbage will not fit.
Thank you, Irina!

Lenochka is always welcome! I am very glad that I like it! Crack with pleasure!

[Irina]

Irina, and I brought my THANKS for the cabbage, today it is finally ready, delicious, sour!

[Irina]

Irina, and I brought my THANKS for the cabbage, today it is finally ready, delicious, sour!

Katyusha is just fine! Glad you liked!

Can a question from those who have not yet been introduced: is salt given for 4 water or for 2 kg of cabbage? My head of cabbage, which I started here, is disappearing ... there is clearly less in it, since counting? 20 gr. salt for every liter of water or 20 grams for 0.5 cabbage ??

Can a question from those who have not yet been introduced: is salt given for 4 water or for 2 kg of cabbage? My head of cabbage, which I started here, is disappearing ... there is clearly less in it, since counting? 20 gr. salt for every liter of water or 20 grams for 0.5 cabbage ??

Aunt Besya, I remember exactly that I had already begun to ferment something ... Didn't it grow together?
Salt is not for cabbage, salt is for water. 20 gr. per liter of water

No, Irishka, this recipe has not been honored yet, we still eat another

No, Irishka, this recipe has not been honored yet, we still eat another

It was delicious!

Already honored Already worth it, a little true ... but dashing trouble has begun!

Already honored Already worth it, a little true ... but dashing trouble has begun!

With a start, dear! I hold my fists for you!
I'm waiting for the report!

Well now I am in your sect
Indeed: simple, clean, tasty !!
Take the job:
🔗

And I am with the next report.
This means that I had about two liters of brine after two fermentation.
Added two liters of new brine.
This time the cabbage was fermented with carrots.
As the cabbage fell asleep, I tried it periodically.
At first, the brine seemed a little bland, but over time it returned to its former taste, which made me very happy. There is not only cabbage, but also the brine is very tasty and very popular.
For my taste, the cabbage was ready after 36 hours from the beginning of fermentation.

Well now I am in your sect

Exactly, Len, sect!
So addictive, you won't break out!
I've just fermented another one, and I'm already thinking, why would I put this in the next porch.
I'll put a pumpkin, I guess.

Well now I am in your sect
Indeed: simple, clean, tasty !!
Take the job:

so, I'm writing down Aunt Basya is accepted! I brought the entrance fee!
beautiful cabbage turned out! glad you liked!

I've just fermented another one, and I'm already thinking, why would I put this in the next porch.
I'll put a pumpkin, I guess.

Lenul, well, such luminaries like you can do anything! Toka then tell me what came of it!

[Aunt Besya]

Aunt Besya, alba et atra, do not forget to pour the mushrooms with brine for the New Year! Pour it straight into the fridge!

Lightly salted champignons in cabbage brine without straining (Tumanchik)


This time I added garlic, sugar-salt, dill, lavrushka to the brine. Now I keep my mouth shut, so as not to eat ahead of time!

Irin, in the presence of porcini mushrooms, champignons, in general, no one considers mushrooms to be mushrooms.

Nobody thinks mushrooms are mushrooms at all

it is because they have not tried

Irin, in the presence of porcini mushrooms, champignons, in general, no one considers mushrooms

Although I have whites and salted, and pickled, and dried, and frozen ...
I will definitely make champignons!
I actually want to make them for a long time, but I don't come across small champignons, and I really want to ferment small mushrooms.

I actually want to make them for a long time, but I don't come across small champignons, and I really want to ferment small mushrooms.

oh delicious ...
only they would eat and a lot of meat !!!