Tumanchik
My dear girls! Thank you all for your support and kind words. Sorry for not being able to respond to all topics and all messages. Then I will definitely unsubscribe to everyone. The operation went well. The surgeon is a professional on the meniscus. Anesthesia began as a wired one, but in the process they still injected and fell asleep. Now I am successfully mastering crutches. Quite successful. I can do it a little without, but so far they are swearing. On Monday I hope they will do the second leg. I miss my home and my kitchen. And the recipes are so cool. I want to cook like breathing. I read all the topics, but I can't write. So hello everyone and my thanks.
tana33
Irishkin, do not rush to run there, we will wait for you))))
Orshanochka
Irishkin, how glad I am to hear that everything is fine! You take your time, quietly, quietly! I used the same recipe for a long time putting cabbage, only in jars, well, the whole kitchen was in jars and escaping brine. Thank you for the idea with the big container. Yesterday I crumbled 40 liters of balayu. I'm waiting. His teeth are already cracking like sauerkraut!
Girls tell me, pliz, when you put cabbage into the brine for the second time, add something else?
* Anyuta *
Quote: Tumanchik
Now I am successfully mastering crutches. Quite successful.
But then you will experience such a thrill when you start walking without them ... Get well soon, you are our darling !!! And we look forward to new recipes from you !!!
Elena_Kamch
Tumanchik, Irishechka, speedy recovery to you! Everything will be fine!
We really, really need you!
Tumanchik
tana33-Tatyana, Orshanochka-Tatyana, Anyuta, Elena, thanks girls.
I wrote here about my bone leg
Mirabel
Ira! I gathered some kvass to the apust and it turned out that there was only fine salt. Can I use it?
Tumanchik
Quote: Mirabel

Ira! I gathered some kvass to the apust and it turned out that there was only fine salt. Can I use it?
how can I tell you ... it can be soft. it may not be. how to get married and maybe a little less luggage.
Mirabel
Tumanchik, I have iodized coarse salt. like her categorically not.
Tumanchik
Quote: Mirabel

Tumanchik, I have iodized coarse salt. like her categorically not.
the same story. sometimes I do it with her.
Mirabel
well ... okay .. I'll try
Tumanchik
Quote: Mirabel

well ... okay .. I'll try
Vika, how are you? sign off
Mirabel
Irishkina, Ira! Sorry .. didn’t write. yes everything turned out super! As always, everything is fine, with fine salt the cabbage still turned out to be crispy and very tasty! Thank you, Sun !!!
Tumanchik
Quote: Mirabel

Irishkina, Ira! Sorry .. didn’t write. yes everything turned out super! As always, everything is fine, with fine salt the cabbage still turned out to be crispy and very tasty! Thank you, Sun !!!
well and good. I also stopped bothering about salt. what is - that and pour.
Tata74
Tumanchik, Irisha, thank you very much for such a simple and tasty way! I love sauerkraut since childhood, but I couldn't do it. And according to this recipe - well, just super! I already told my friends, so the recipe went to the people. Thank you!!!!!!!
Tumanchik
Quote: Tata74

Tumanchik, Irisha, thank you very much for such a simple and tasty way! I love sauerkraut since childhood, but I couldn't do it. And according to this recipe - well, just super! I already told my friends, so the recipe went to the people. Thank you!!!!!!!
thanks Tanya! I am very glad that I liked the recipe and found my users! Very grateful for your feedback!
Happy holidays to you!
Tatyanka Spiridonova
Tumanchik, Irisha, thank you very much for such a simple recipe! I have done it 3 times already, so I am grateful! Conquered with his immaculateness (I wait longer for the water to be filtered, not very much from the tap) Health to you, and all the best in the New Year!))))
Tumanchik
Quote: Tatyanka Spiridonova

Tumanchik, Irisha, thank you very much for such a simple recipe! I have done it 3 times already, so I am grateful! Conquered with his immaculateness (I wait longer for the water to be filtered, not very much from the tap) Health to you, and all the best in the New Year!))))
Tanya is great! I am so glad
Eat-crunch to your health!
Happy Holidays! Health, happiness and good luck to you and all your loved ones!
July
Since the beginning of the season I have been picking cabbage according to this recipe. And then I got to say thank you to the author.)) Not even thank you, but THANKS! Very easy, very convenient, very tasty. And I know for sure, I will never return to the old recipes!
Sauerkraut without straining
Tumanchik
Svetlana, great please !!! Vooot so much !!!
Thank you for taking the time to share your report and a photo! Respect and respect!
Elena Kadiewa
Irishka, this was my first preparation in the new House - your cabbage!
My husband came to us and check it out soooooooooooooooooooooooooooooome! He said, "You haven't done such a tasty one yet!" - the best mark ...
And I left a liter of brine for the next one!
Tumanchik
Quote: Elena Kadiewa

Irishka, this was my first preparation in the new House - your cabbage!
My husband came to us and check it out soooooooooooooooooooooooooooooome! He said, "You haven't done such a tasty one yet!" - the best mark ...
And I left a liter of brine for the next one!
Lenulya !!!!! URAAA! How pleased that! I am very pleased and a huge hello to my husband! Our person
Cook for health!
So you can congratulate you on the move?
Tumanchik
Towards spring I am always drawn to sour cabbage! Who is with me? Get out your bucket pans! It's time to chop the cabbage
Sauerkraut without straining
tana33
Irishkina, I'm with you !!! I was pulled too
Tumanchik
Quote: tana33

Irishkina, I'm with you !!! I was pulled too
Tanyusha !!!!! Hello! We haven't crunched cabbage for a long time! I'm glad to see you!

How is that?

tana33
I write those in a personal, tama the scolding box
go, he says, otsedova, without you people are full

so I'm writing mulberries


I’m here, my dear
I gave birth to a granddaughter on February 7, Aliska
3520, 53cm
11th already taken home

vopschem here)))))))))) I'm so happy, I love my two girls and all the boys

Tumanchik
Tatyana, what a news!!!!!!!!!! HURRAH!!!! Congratulations to grandmother!
although ... I saw you. what a granny you are. ishsho nicho herself
Give God health to the little girl and to all your boys and girls!
tana33
Irishkina, I dreamed so much that I had a girl, and now I have TWO
Tumanchik
Quote: tana33

Irishkina, I dreamed so much that I had a girl, and now I have TWO

I really like the name Alice. that's what we wanted to call our daughter. and was born ... Alka
VGorn
Tumanchik, Irish, tell me, please, is it possible to sour red cabbage? She lies with me, sad ... Here's what to think of with her ...
Tumanchik
Victoria, well, why not try? cabbage like cabbage. let her turn blue or turn red. only shred thinner, it is more rigid. and take water to drown well.
VGorn
Tumanchik, well .. I'll try to take a chance.
Tumanchik
Quote: VGorn

Tumanchik, well .. I'll try to take a chance.
this is a noble thing, as they say! we will wait for the results
Farida
Once I was looking for a recipe for pickling red cabbage and this is what I found: “You can salt red cabbage just like green cabbage. for a more juicy layer. For the same purpose, you can add a little green to chopped red cabbage. " I took a health wallet from the site.
I haven't salted yet, but the cabbage is bought.
Tumanchik
Farida, thanks for the advice! boom know

Quote: Farida
I haven't salted yet, but the cabbage is bought.
red?
Farida
Tumanchik, yes red, one of these days I'll try to ferment.
Tumanchik
Quote: Farida

Tumanchik, yes red, one of these days I'll try to ferment.
fine! we will wait for the results. although it seems to me that someone has already tried it. you can dig in the comments. maybe I'm confusing with vegetable cabbage rolls?
lana light
Quote: Tumanchik

Towards spring I am always drawn to sour cabbage! Who is with me? Get out your bucket pans! It's time to chop the cabbage
In-in! Thats exactly what I mean! last week cooked a saucepan, today we finished it! I just spun another portion. This time I tried to put the carrots right away and threw a few more apples ... Let's see what happens!
Tumanchik
Quote: Lana's Light
Let's see what happens!
A shining light yes it will turn out great. The girls have already tried it!
June
I do it with carrots right away. Everything works out great.
But the bell pepper behaved badly (in my opinion) - it became dry (somewhat slippery).
And cabbage is real - very simple and very tasty 😋. It always works. Thank you very much for the recipe.
Tumanchik
Quote: June
And cabbage is real - very simple and very tasty 😋. It always works. Thank you very much for the recipe.
thanks for the opinion! good cabbage and good mood!
Quiet
Tumanchik, Irishkina, for a long time I am going to say thank you so much for this recipe!
Indeed, without tension.
Indeed, sauerkraut.
All winter fermented and promoted.
Some have tried to make round eyes - how? with water?
But such attempts were suppressed, she said - this is a Belarusian recipe,
in Belarus, everyone has been fermenting like that since the Middle Ages.

And this is what I made an observation.
Since I am not only lazy, but also greedy, I was very sorry to pour out the brine (for some reason no one wanted to drink, there was no way to freeze, etc., but this is a separate conversation).
In general, I added the old pickle to the new cabbage. Half old, half new. How many times I don’t remember, but not two or three. The smell is magical, but at some point the taste began to acquire a very strong vigor. In general, sourish. And right away.
Therefore, I made a conclusion for myself - either use the old brine no more than two or three times, or each time reduce its share.

Irina, thanks again!
The recipe is excellent, it always turns out

By the way, why not a recipe for the Lazy Club?
Tumanchik
Quote: Silent
I've been going to tell you many thanks for this recipe for a long time
Galinaif you (come on ?!) knew how grateful I am for such reports. When cooks take the time to write about how they cooked, how they like it, how the family fell in love. Many even register for this. But we are all very busy, I know. All in their problems and deeds. And that's okay.
But we also work (after all, setting a recipe is still a job) precisely for your kind words and reports.
And it’s very, very disappointing when you suddenly find your recipe, posted by your well-known forum users on the site, but already on other sites. And sometimes even for competitions. And they are not just not referring to you, but even over the years they have never come at least "thank you" to throw. It is the FAMOUS members of the forum who know this "kitchen" from the inside. This is not very pleasant and not beautiful.
Galina, use it to your health! Let it be delicious, let it cook easily and always work out.
By the way, we already have only young cabbage. And so I want to crunch sour)))) And borschik for me without sauerkraut - so ... beetroot.
Quote: Silent
Therefore, I made a conclusion for myself - either use the old brine no more than two or three times, or each time reduce its share.
and this is exactly so. I do not advise you to ferment only on the old brine. better 50/50. and fast and tasty.
Thank you very much for sharing your experience.
Quote: Silent
In general, sourish. And right away.
we have one chameleonikha here !!!! I will not speak and point a finger although it was Arch, which current sour give!
I also like it sharper, but she probably has no acidity in her stomach at all
Anna1957
People, you can't ask Tumanchik anymore, so answer who knows. 80g salt - is it calculated by the volume of water or the weight of the cabbage? My shredded cabbage turned out to be 1100g, a 4-liter can for fermentation was prepared.So the water must be halved. And the salt is also in half with this?
alba et atra
Quote: Anna1957

People, you can't ask Tumanchik anymore, so answer who knows. 80g salt - is it calculated by the volume of water or the weight of the cabbage? My shredded cabbage turned out to be 1100g, a 4-liter can for fermentation was prepared. So the water must be halved. And the salt is also in half with this?
Anh, the weight of the cabbage is not needed.
Only the volume of water is needed.
I put 1 tbsp. a spoonful of salt in 1 liter of water.
You put the cabbage in a container and fill it with brine.
For example, I have a bucket of 7 liters, which holds just 4 liters of brine and somewhere 2.5 kg. cabbage.
Anna1957
Quote: alba et atra
I put 1 tbsp. a spoonful of salt in 1 liter of water.
Thank you, Elena. So I will. I'll just weigh it for the future.)))
Even I did a lot for 2 tbsp. l - 54g. Tumanchik turns out to be 20g / l - such a proportion is greater for me.
alba et atra
Quote: Anna1957

Thank you, Elena. So I will. I'll just weigh it for the future.)))
Here's my spoon with salt.
Coarse salt.
Anh, do not weigh it, put it on the eye, it will still be tasty.

Sauerkraut without straining

Anna1957
I weighed - and did not like the result. I’m better off.
alba et atra
Quote: Anna1957

I weighed - and did not like the result. I’m better off.
Is the spoon too big?
Anna1957
Probably. But I always like less salt, so that there is active lactic acid fermentation. What's in the cabbage, what's in the mushrooms. I bring out the optimal numbers for myself.

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