Tumanchik
Quote: leeka

Thanks a lot for the recipe! : girl_romashka: Indeed, absolutely without tension, and very tasty! Moreover, the longer it stands in the refrigerator, the tastier.
Have you tried to extinguish it?
Olgitsa
tumanofaaaa, the recipe is stress-free, and most importantly - you get real sauerkraut! I shared your recipe on my culinary blog (with a link to you, of course), so I'm promoting it further !!!
Rada-dms
Put! WE WAIT! For six liters of water, my husband chopped with a high-speed Kenwood attachment :) I will put some in jars for long-term storage with Antonov apples and caraway seeds. And everything is so fast!

Sauerkraut without straining


Sauerkraut without straining
Tumanchik
Quote: Olgitsa

tumanofaaaa, the recipe is stress-free, and most importantly - you get real sauerkraut! I shared your recipe on my culinary blog (with a link to you, of course), so I'm promoting it further !!!
Thank you Olga for the rating! Cook it yourself and share the recipe! I am very pleased.
Tumanchik
Quote: Rada-dms

Put! WE WAIT! For six liters of water, my husband chopped with a high-speed Kenwood attachment :) I will put some in jars for long-term storage with Antonov apples and caraway seeds. And everything is so fast!

Sauerkraut without straining


Sauerkraut without straining
Class! We are waiting for the results. "For long-term storage" is when it ferments? or right away?
Rada-dms
tumanofaaaa, I mean, I push it tightly into jars of apples and carrots, close it with lids and until spring, to open it in spring. She will just see!

I couldn’t believe my eyes when I opened a two-year can of my cabbage, and it was, as fermented yesterday, it didn’t even change its color. But I fried the cans, washed my hands with soda, when I tamped them. This can was accidentally lost. : rose: And we can use the part right away - I wish I could!
Tumanchik
Quote: Rada-dms

tumanofaaaa, I mean, I push it tightly into jars of apples and carrots, close it with lids and until spring, to open it in spring. She will just see!
She may not see, but go rotten. Olya for entot experiment I am not responsible. she must release bitterness. I once covered the pan with a lid. such was smelled ... your right of course.
Rada-dms
tumanofaaaa, or maybe the bitterness will go into the water? I'll ram it, in short, stuff it into two cans for a long time!
How much do you keep yours and in what?
Rada-dms
by the way, it will go bad if it is already sour!
Tumanchik
Quote: Rada-dms

by the way, it will go bad if it is already sour!
Olya Mlyn you scare me! Well I asked you. For storage, is it right away or when it's already fermented? I understand that you immediately shove them with apples and under the lid?
Tumanchik
Quote: Rada-dms

tumanofaaaa, or maybe the bitterness will go into the water? I'll ram it, in short, stuff it into two cans for a long time!
How much do you keep yours and in what?
Not sure. By whatever method you ferment, gases are always released. Unless pickled. It's fermented. But try it. Unsubscribe later. I keep mine in brine (a little so that it doesn't dry out) in the cold. Cold on the balcony or in the refrigerator. But I have already stopped fermenting for future use. We'll eat as much sauerkraut, and then some more. There is no room. They used to live in the house. UUUUU class. And now the apartment.
Tumanchik
Right now, while I'm sick, I can't have spicy sour, and so the cabbage has been in the refrigerator for a month. become awesomely delicious. Someone wrote in the comments that he kept frozen on the street in winter. brought into the house with ice. speak deliciously. but I haven't tried it.
Rada-dms
tumanofaaaa, it is clear! let's do an experiment! I even know how to do it. And then we have a lot, we will have to distribute, although there is someone!
The main thing, really, you can not do it for the future - this is a huge advantage!
Tumanchik
Quote: Rada-dms

tumanofaaaa, or maybe the bitterness will go into the water? I'll ram it, in short, stuff it into two cans for a long time!
How much do you keep yours and in what?
no Olya you read the recipe. you cannot tamp it. it should float in the brine. and with just that amount of salt. otherwise, fermentation will be inhibited.
Rada-dms
tumanofaaaa, we in Minsk stored it in a bucket in the cold, bring it in, leaves in the refrigerator, delicious! And it's fun to type it, you scrape it over the cabbage - childhood memories ...
Rada-dms
tumanofaaaa, I'm talking about tamping after readiness, when shifting .... In short, everything is according to the recipe, two cans for storage in the refrigerator until the next. of the year
Tumanchik
Quote: Rada-dms

tumanofaaaa, we in Minsk stored it in a bucket in the cold, bring it in, leaves in the refrigerator, delicious! And it's fun to type it, you scrape it over the cabbage - childhood memories ...
Come - we'll grunt!
Listen, that's cool. How many already in entom recipe I sit. Everyone likes the recipe, but everyone subconsciously calls it a dry way to quiche. Although they immediately start with this. We got away from the recipe - and then: whose sour for a long time ?? And the salts themselves poured - as the taste did not seem salty! Habit is a frightening force!
Tumanchik
Quote: Rada-dms

tumanofaaaa, I'm talking about tamping after readiness, when shifting .... In short, everything is according to the recipe, two cans for storage in the refrigerator until the next. of the year
If so, it will definitely be cool! Especially with additives! I tried - to be stunned! I once threw pieces of watermelon there - they overeat. Sorry, I misunderstood you right away.
Rada-dms
tumanofaaaa, no, we are all by prescription, by weights! up to a gram, rock salt, the pan is clean! I'll go and see!
Tumanchik
Quote: Rada-dms

tumanofaaaa, no, we are all by prescription, by weights! up to a gram, rock salt, the pan is clean! I'll go and see!
Ledka
tumanofaaaa, thanks a lot for the recipe. Very tasty cabbage turned out. Only I immediately put the carrots. Everything is great. I set the saucepan so that you could walk by and try as often as possible. There is not much left to the final stage, but delicious!
Tumanchik
Quote: Ledka

tumanofaaaa, thanks a lot for the recipe. Very tasty cabbage turned out. Only I immediately put the carrots. Everything is great. I set the saucepan so that you could walk by and try as often as possible. There is not much left to the final stage, but delicious!
Very nice Svetlana! Thank you for trusting the recipe!
* Anyuta *
Well, everything, the countdown has started ... I just put the cabbage souring ...
Waiting ....
Tumanchik
Quote: * Annie *

Well, everything, the countdown has started ... I just put the cabbage souring ...
Waiting ....
: Friends: Anechka, don't worry - it will be delicious. The main thing is not to get carried away with tasting, otherwise you can not wait for the final.
* Anyuta *
Quote: tumanofaaaa

: Friends: Anechka, don't worry - it will be delicious. The main thing is not to get carried away with tasting, otherwise you can not wait for the final.
I have already taken into account this moment ... I hid the cabbage so that it would not come across too often. So, a day has passed. Stirred 2 times. The ambassador has already gone well. Already in anticipation of what will happen tomorrow.
Wildebeest
Today I cooked cabbage soup from sauerkraut. I snatched cabbage for cabbage, because cabbage is quickly eaten. The cabbage soup turned out to be the very thing.
tumanofaaaaThanks again for the delicious and easy-to-use recipe.
Tumanchik
Quote: Wildebeest

Today I cooked cabbage soup from sauerkraut. I snatched cabbage for cabbage, because cabbage is quickly eaten. The cabbage soup turned out to be the very thing.
tumanofaaaaThanks again for the delicious and easy-to-use recipe.
Oh, and I wanted to! And even with dried mushrooms !!!! Beef !! I'm going to choke now ...
Wildebeest
tumanofaaaa, cheeks, yes with dried mushrooms, but if it's also porcini mushrooms, then you will definitely choke.
I was treated to such cabbage soup at a party. I couldn't stop. I understand that it's already the finish line, but I still want to. The taste of this cabbage soup has haunted me for about 30 years.
Tumanchik
Quote: Wildebeest

tumanofaaaa, cheeks, yes with dried mushrooms, but if it's also porcini mushrooms
It is possible without intimate details! I AM ALSO IN DEATH
Wildebeest
Quote: tumanofaaaa
I AM ALSO IN DEATH
I'm in a coma. But my plan is borsch, and then cabbage soup with mushrooms.
Tumanchik
Quote: Wildebeest

I'm in a coma. But my plan is borsch, and then cabbage soup with mushrooms.

You are a sadist.But I can't - laryngo-pharyngitis is an aggravation. Nothing sour and salty or spicy. And that means to me that nothing at all.
Rada-dms
I run, fly, carry in the night THANKS FOR THE RECIPE! WONDERFUL, CRUNCHY, TASTY, PROBLEMLESS!

Sauerkraut without straining


I fermented for three days, removed the foam. I put it in jars with pieces of Antonovka and caraway seeds! Let it ripen for three days in the refrigerator, and we will enjoy it! For 6 liters of water, 4 eight hundred gram cans were obtained, one -600 grams, one-450 grams.
I will partially save the brine - I will marinate the meat in it, add it to the borscht, etc.
* Anyuta *
Well, in short ... my cabbage is also ready .... I fermented for two days - night in the refrigerator ... Today I will try it for lunch.
I myself got a sweet cabbage swing, but the carrot was not very juicy and sweet. But the cabbage - it just turned out awesome ... Now with her butter, but with an onion ... mmmmmmmmm ... already drooling from thoughts began to flow ...
Tumanchik
Quote: Rada-dms

I run, fly, carry in the night THANKS FOR THE RECIPE! WONDERFUL, CRUNCHY, TASTY, PROBLEMLESS!

Sauerkraut without straining


I fermented for three days, removed the foam. I put it in jars with pieces of Antonovka and caraway seeds! Let it ripen for three days in the refrigerator, and we will enjoy it! For 6 liters of water, 4 eight hundred gram cans turned out, one -600 gr, one-450 gr.
I will partially save the brine - I will marinate the meat in it, add it to the borscht, etc.
Olechka on brine very tasty bread.
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* Anyuta *
Cabbage is eaten in different forms ... yesterday I cooked cabbage soup with it ...
Sauerkraut without straining
salomeya29
Hello,tumanofaaaa! I fermented the cabbage according to your recipe, but I had to keep it under the lid ... Well, these are my home living conditions, I had to ... Because of this, I did not expose the cabbage (I was afraid that I would suffocate). But although it did not get soggy, it turned out tasty anyway, we have already tried it! Thank you!
Tumanchik
Quote: salomeya29

Hello,tumanofaaaa! I fermented the cabbage according to your recipe, but I had to keep it under the lid ... Well, these are my home living conditions, I had to ... Because of this, I did not expose the cabbage (I was afraid that I would suffocate). But although it did not get soggy, it turned out tasty anyway, we have already tried it! Thank you!
Hello Anastasia. Thanks for the kind words. Don't worry, cabbage in brine will still ferment even in the refrigerator. Unless you eat it quickly, you will see. If you still have to ferment under the lid, it is better under a cloth (gauze or cotton) and stir at least 2 times a day. In the morning and in the evening. Nothing bad will happen.
Tumanchik
Quote: * Annie *

Cabbage is eaten in different forms ... yesterday I cooked cabbage soup with it ...
Sauerkraut without straining
AAA fuck you !!!! I say laryngo-pharyngitis is in the stage of severe aggravation !!! I DO NOT! And I was already slobbering. I want to !!
* Anyuta *
Quote: tumanofaaaa
AAA fuck you !!!!
and I'm not guilty. Who started our first conversation about cabbage soup here? .. well, I just "picked up" the topic.
No, well, really, the "first" is over at home, I think, so I can cook from hot? I open the fridge, and there is cabbage
Tumanchik
Quote: * Annie *

and I'm not guilty. Who started our first conversation about cabbage soup here? .. well, I just "picked up" the topic.
No, well, really, the "first" is over at home, I think, so I can cook from hot? I open the fridge, and there is cabbage
And I so fell in love with cabbage salad ... as I think - a mouthful of saliva. It already tickles in my throat, but now, even from thoughts, my throat is unbearable ...
* Anyuta *
tumanofaaaa, Sauerkraut without straining
Tumanchik
Quote: * Annie *

tumanofaaaa, Sauerkraut without straining
Thank you so much. I am doing my best
* Anyuta *
Well, can I - can I still tease?
Yesterday I ate this soup in the evening (when I was ready) - it was delicious ... Today I took it with me to work for lunch. And today it was no longer just tasty, but divinely tasty ... Evidently cabbage soup was infused.
And for an afternoon snack there will be cabbage itself with a cutlet ...
Tumanchik
Quote: * Annie *

Well, can I - can I still tease?
Yesterday I ate this soup in the evening (when I was ready) - it was delicious ... Today I took it with me to work for lunch. And today it was no longer just tasty, but divinely delicious ... It can be seen that cabbage soup was infused.
And for an afternoon snack there will be cabbage itself with a cutlet ...
there is no cross on you! sadiuga!
* Anyuta *
Quote: tumanofaaaa
there is no cross on you!

how not? .. there is .. I'll be offended ... .. I, on the contrary, so that you recuperate faster and take for cabbage !!!!
Tumanchik
Quote: * Annie *

how not? .. there is .. I'll be offended ... .. I, on the contrary, so that you recuperate faster and take for cabbage !!!!
no offense.I just really want to eat .... if I can't eat salty and sour, then there is nothing to eat ... and here you are tempting with goodies! Do you know how much I love sauerkraut soup? So nobody loves him !!!! And also with dried mushrooms
salomeya29
Quote: tumanofaaaa
If you still have to ferment under the lid, it is better under a cloth (gauze or cotton) and stir at least 2 times a day. In the morning and in the evening. Nothing bad will happen.
Yeah, I get it. Thank you, it will come in handy. My cabbage is grumpy, so I will soon add a portion and take your advice ...
Elena Bo
Quote: salomeya29
I fermented cabbage according to your recipe, but I had to keep it under the lid ... Well, these are my home living conditions
I also can't keep the pan open. I found such a way out - I cover it with a mesh lid with an anti-sprinkler for pans.
valushka-s
I am sitting racking my brains over what capacity and volume to order an enamel pan for sauerkraut.
There are 9-10-11 liters, and which one to order? There is even a dark one, so cute, it is 10 liters.
What to do, what to grab? And then it is somehow problematic to stir cabbage in a saucepan of the wrong size, and it turns out not enough cabbage.
You need to buy a special saucepan for pickling cabbage, and for other purposes it will be useful. But which one?
Which manufacturer? Which one is better?
Chamomile
I already wrote in the subject that I cannot keep the pan open. The midges overpowered. So I have it on the table and just cover it with a kitchen towel. I interfere often and leave it open a little while I sit next to me and make sure that no one gets into it.
I made a cone from midges, it helped weakly. Here the source must be removed, but I bought a lot of onions, he lay down and away we go. I won't buy so much more.

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