Tumanchik
zluka, very nice to meet you!!!!
Quote: zluka
I got cabbage
I am so glad!!!
cabbage always turn out if:
do not be nervous!
do not interfere (only taste and stir)!
and wait!

Quote: zluka
Pets are delighted
I am happy with you! Peace to you, health and prosperity! May it be tasty and pleasant for you! Remember me sometimes with a kind word - I will definitely feel it!

Thank you very much for not being too lazy to share the joy!
zluka
Ira and I am very pleased, I am very, very grateful to you: hi: you just dare to dare the cabbage, but I am still enjoying the brine and again today I will ferment the magic cabbage.
Tumanchik
Quote: zluka
and again today I will ferment magic cabbage.
oh, how great! I advise you to ferment now 50/50 with old brine. The taste will be brighter and the fermentation time will be faster!
Scarlett
Ira, here I am! Tok now realized that the remnants of the brine poured aaaa: girl_cray: And there are almost no cabbage, gobbled up I ate And I read, and was going to put in the refrigerator
Tumanchik
Quote: Scarlett
Tok now realized that the remnants of the brine poured out
well, Tan, you mnu surprise .. half a liter to smithereens .... yes, I do
Scarlett
Quote: tumanofaaaa
well, Tan, you mnu surprise .. half a liter to smithereens .... yes, I do
Yes, I am myself In the apartment, a dubak, cabbage has been fermenting for 4 days, and even then not to the end, and I really dreamed that the next batch would go faster.
Tumanchik
Quote: Scarlett
Chey hachu, with mushroomsiiiiii !!!!!!
not ari !!! 4 days in Dubak are not enough! so sho prepare the next one!
Scarlett
I’m sitting down from the store pinned up - cabbage is on sale right now - g .... rare Boom look
Tumanchik
Quote: Scarlett
cabbage is on sale right now - g .... rare
why g ...? how is it expressed?
tana33
I did a lot this time, I think what to do, I will be so much
mom arrived with a can ... in general, you need to ferment again
By the way, my mother also took all the pickle, I forgot to leave it
Scarlett
Irish, terrible to the point of impossibility, and with thick veins - she is tough and tasteless
Quote: tana33
By the way, my mother also took all the pickle, I forgot to leave it
Oh, one more reckless one remained - phew, it’s already gone ...
Tumanchik
Quote: Scarlett
terrible to the point of impossibility, and with thick veins - it is tough and tasteless
We have the same tan. bullshit it is normal to ferment. it's not dry - the juice from it is not important. current is hard to chop, if just with a knife. I am such a sour, and what to do. mot sour a little longer. but I'm on the brine shore
tana33
Quote: Scarlett
Oh, one more reckless one remained - phew, it’s already gone ...


Scarlett
No, Irishkin, my soul does not lie for her - I will go to climb tomorrow or the day after tomorrow
zluka
oh, how great! I advise you to ferment now 50/50 with old brine. The taste will be brighter and the fermentation time will be faster!
[/ quote]
I would like Irochka, but ... a liter of Toko brine remained I did everything according to the recipe and refilled it to catch up with tasty food Waiting now
Tumanchik
Quote: zluka
but ... a liter of Toko brine remained
oh, but this problem is everyone's sin here. some currents for the sake of brine and sour!
Quote: zluka
I did everything according to the recipe and topped up the delicious
and it's okay! now do not forget to taste - it can ferment very quickly
zluka
the cabbage is ready !!!! mmmmmm !!! 20 did and is ready today !!! Ira you are right, the taste is really different
Tumanchik
Quote: zluka
Ira you are right, the taste is really different
very nice! I'm glad, that you liked!
Tumanchik
Quote: Scarlett
I’ll go to climb tomorrow or the day after tomorrow
how is Tanyusha doing?
Scarlett
Tumanchik, but so far in no way - somehow it was not before that, there is still a cable dangling in the bank, it is necessary to buy and make it. Not to say that I am not busy with anything - there are orders, and I bought a smokehouse and have already tried it, but the mood, you understand, is not the same But I will definitely correct
Tumanchik
Quote: Scarlett
and bought a smokehouse and have already tested
oh what a westch !!!!! do envy!

hold on my dear

Scarlett
Quote: Tumanchik
oh what a westch !!!!! do envy!
Why envy - come to visit, we will accumulate
Tumanchik
Quote: Scarlett
Come to visit
not dear, you better come to us! quieter
Scarlett
Eh .... But after all, someday it should all end - and then we will definitely meet and kaaaaaak under Khlebopechkin's yummies from all regions
Tumanchik
Quote: Scarlett
and then we will definitely meet
oh Tanyusha don't say, I have a husband from near Vinnitsa. all the time going to him. he has all his relatives there ...
Tumanchik
Quote: Wildebeest
It's just that with such a fermentation, pickle ...... is an idiot's dream.
Sveta, prick! You kind of make yeast in brine? Share with the people!
Wildebeest
Tumanchik, Ira, no, I only dream of making yeast in brine. This Natasha-Chuchelka got up to.
But I would do this: I salted the cabbage, then it begins to bubble during the fermentation process. That's all, then our hour has come. You take a little brine with a small amount of cabbage (I'm afraid that the brine without cabbage will ferment weaker), add sugar by eye and wait for the brew, those. there will be a clear smell of yeast, you can start bread making.
If girls bake bread in brine, why not make yeast (mash)?
You can try to make mash in two ways: one with cabbage, the other without cabbage.
And now I asked myself a question: Can I throw some fruit into the cabbage mash for more fermentation to reduce the cabbage smell?
Tumanchik
Quote: Wildebeest
And now I asked myself a question: Can I throw some fruit into the cabbage mash for more fermentation to reduce the cabbage smell?
Sveta patience is not my strong point .... I put it. Take a look at the topic of liquid yeast.
Wildebeest
Tumanchik, no one likes to endure, but sometimes NADAAAAA.
Tumanchik
Quote: Wildebeest
but sometimes NADAAAAA.
Yes-yes-dadada-dada-dada-yes-yes!
Mere
I came again with a "thank you" for the recipe, but here it is:
Quote: Tumanchik
brine yeast
The current that poured it out and cried, you have to try, otherwise so much good is lost
Tumanchik
Quote: Mere
Came again with "thank you" for the recipe
Olya I will always take it
Quote: Mere
The current that poured it out and cried, you must try
I really liked it - in combination with dried apples / pears and honey / sugar, it turned out to be a very aromatic news!
Mere
Ira, wow, didn’t even think it was possible there! I still had a mug with the pickle, I didn’t get my hand up, I’ll try!
Tumanchik
Quote: Mere

Ira, wow, didn’t even think it was possible there! I still had a mug with the pickle, I didn’t get my hand up, I’ll try!
Insanely fragrant are obtained -. On them cake Butter baked for Easter
nila
Irinka, it's time for your cabbage
And for this the urgent question is ripe. There was no time to shovel the whole topic, but I remember exactly that they touched on this issue.
That year she planed cabbage on the Berner, and even on a Carly grater. Now I have a Giant. What do you recommend? What is the best chop?
I want to shuffle the Giant, but I doubt whether it will be too subtle?
Cabbage will be on September 16, I figured that I have time.
Tumanchik
Quote: nila
Irinka, it's time for your cabbage
Hello Nelechka!
Yes, it's time for cabbage! I've already cooked Provencal. It's time to portray sauerkraut. I really want borscht with sauerkraut.
And I won't say anything about slicing - I only have a knife in everyday life for cabbage.
Bridge
Oooh, this is the recipe I've been looking for for five years! And ten years ago, I always fermented cabbage like that. Only with garlic. Then I lost the recipe, forgot it. And I was looking for him as "cabbage sauerkraut with garlic". I couldn't find it. Oh, how glad I am !!!
nila
Ira, you are a Hero! I don’t-don’t remember when I shredded cabbage
I, on the edge, still somewhere in the barn, an old, Soviet board, a shredder.
I ran on the topic, the girls both on the Berner and on the Giant shredded. If it were for myself, I would not hesitate to chop on the Giant. I love soft sauerkraut, but I have to serve people to people and I doubt it.
But here already other doubts crept in. I read on the last pages that some of them had fermented for 7 days, but I have no time to spare. It’s not summer now, it’s hot in the daytime, and the nights are already cold, but there’s no heating yet. I am afraid that my cabbage will not ripen on time.
Shaw to do? Probably have to ferment in the old, dry way.
Wildebeest
Girls, according to this principle, I fermented crumbs. It must be kept for seven days, while the process is going well, I interfere twice a day. I tell you, but at the very salivating gray cabbage soup. .......
Tumanchik
Quote: nila
It’s not summer now, it’s hot in the daytime, and the nights are already cold, but there’s no heating yet. I am afraid that my cabbage will not ripen on time.
Shaw to do? Probably have to ferment in the old, dry way
Nelechka, dear everything depends on cabbage. And dry salting can be fermented for 7 days. If you want to "run" shred smaller.
Tumanchik
Quote: Bridge

Oooh, this is the recipe I've been looking for for five years! And ten years ago, I always fermented cabbage like that. Only with garlic. Then I lost the recipe, forgot it. And I was looking for him as "cabbage sauerkraut with garlic". I couldn't find it. Oh, how glad I am !!!
Natul, well, you give it, already the skoka kvasim tutachki ... join us!
Tumanchik
Hello Svetulya! Starting the season

Quote: Wildebeest
I fermented crumbs on this principle
Is that what you call chopped cabbage? or what?
Wildebeest
Tumanchik, Irisha, is crumbly made from the top green leaves of cabbage that surround the head of cabbage. This crochet makes chic gray cabbage soup. They taste slightly different from sauerkraut cabbage soup. In appearance, one might say ugly, but tasty.
You can see about cabbage soup here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=305654.0 or rummage in the internet.
Why is it called krochevo? Because before the leaves were crumbled with a cut in a special wooden trough.
My mother and grandmother always added a little white cabbage to green leaves, otherwise the cabbage soup will be very tart and may even taste bitter.
It is better to cook such cabbage soup by long-term simmering and certainly on pork. And I add chopped garlic to the plate.
nila
Irisha, I fermented the cabbage all the same according to your recipe.
And she shook like a Giant. I also thought so, as you advise, that if the smaller one can ferment faster. Only I shredded the Giant not here and there, but only in one direction. It seemed to me that it would be a little larger.
Now I will worry whether it will ferment or not. I stood in the sun during the day, and now I put a saucepan in the kitchen.
Tumanchik
Quote: Wildebeest
Tumanchik, Irisha, is crumbly made from the top green leaves of cabbage that surround the head of cabbage.
Svetulya had never heard of such people. But I will keep in mind. The fact is that I have purchased cabbage, and there these sheets are peeled off. But I was very interested in the soup recipe. Thank you.
Tumanchik
Quote: nila

Irisha, I fermented the cabbage all the same according to your recipe.
And she shook like a Giant. I also thought so, as you advise, that if the smaller one can ferment faster. Only I shredded the Giant not here and there, but only in one direction. It seemed to me that it would be a little larger.
Now I will worry whether it will ferment or not. I stood in the sun during the day, and now I put a saucepan in the kitchen.
Nelechka, don't worry. If in the evening, on the eve of the holiday, you don’t like the acidic cabbage, then set aside the portion for the table and add a little bite. And let the rest ferment in a natural way.
Wildebeest
Tumanchik, Ira, they don't cook crumbs in all regions of our vast country. When my grandmother from the Novgorod region came to visit with her crumb, my dad (Tula) looked askance at him and said that they wanted to poison him.Barely they persuaded him to try this cabbage soup. As a result, my dad only had a blinking spoon, and later he bought it at the market. This cabbage soup became his favorite, maybe even more than just sauerkraut cabbage soup.
Ira, you can go to the region at random, seeing cabbage in the garden, go in and ask the owners for several heads of cabbage with herbs. I think they will sell it with pleasure. I already wanted to do so, but the neighbor treated me with her gifts.
Tumanchik
Quote: Wildebeest
later I bought it at the market.
Of course, it's not realistic to go, but those who have been removed on the market can give. thanks for the idea!
Bridge
date = 1442131499] I've never heard of them. [/ quote]
TumanchikWhy, have you seen how the cabbage grows?
Tumanchik
Quote: Bridge

date = 1442131499] I've never heard of such.
TumanchikWhy, have you seen how the cabbage grows?
this is a typo in the ending, I did not hear the word "crumbly"

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