natushka
Quote: Tumanchik
I've already cooked Provencal.
Tumanchik, Ira, and how to do Provencal cabbage?
Tumanchik
oh, this is a wonderful and very old recipe. based on 3 kg of cabbage (chop coarsely or finely, depending on the desire for cooking speed) + 1 head garlic + pepper and laurel. sheet. 1 tbsp. rast. oil, 1.5 liters of water, 2 tbsp. l. with a slide of salt, 0.5-1 glass of sugar - boil, add 1-1.5 glasses of vinegar and pour over the cabbage. under oppression for 24 hours. then in jars and in the refrigerator, or let it stand until cooked.
Sonadora
Ir, tell me why I came to you on this topic, eh? Now I want so much sauerkraut !!!
Tumanchik
Quote: Sonadora

Ir, tell me why I came to you on this topic, eh? Now I want so much sauerkraut !!!
And de cha vapche wears that? This recipe has already been tried by everyone except you.
How are you Manechka?
V-tina
Quote: Tumanchik
This recipe has already been tried by everyone except you
Ir, and Ir ... I, too, just today for the first time put cabbage according to your recipe
Sonadora
Quote: Tumanchik
This recipe has already been tried by everyone except you
You offend!
Quote: Sonadora
Irk, well, here I am with cabbage. In: Sauerkraut without straining Delicious, crispy, with cranberries and a drop of oil, but with potatoes - you can eat your mind. Kvasila Fermented for exactly three days. The pickle, as you ordered, kept. Someone has already drunk half, but I still managed to add a glass to the cabbage soup. Such a delicious treat!
Sauerkraut without straining

Quote: Tumanchik
And de cha vapche wears that?
Where only does not wear. She went completely wild, fought off the team. But I pledge to improve.
Tumanchik
Quote: Sonadora
Offend
sorry sclerosis
Quote: Sonadora
But I pledge to improve.
come on, we miss you. and your recipes
Sonadora
Quote: Tumanchik
sorry sclerosis
Let's go to Mana for some pills, she's the same: here I remember, but here - no.
Bridge
On the second day of euphoria it dawned on me - do you already have winter cabbage ?! We still have a summer one on sale.
OlgaGera
Natasha, and who is stopping you from fermenting and dying of summer.
Here I sit and lick my lips at the cabbage. I don't get it now
Tumanchik
Quote: Sonadora

Let's go to Mana for some pills, she's the same: here I remember, but here - no.

no, I will not go. if I go, then I will have to wait for her. She will soon come to me herself - she will bring the fish! that's when I "get treatment"
Tumanchik
Quote: Bridge

On the second day of euphoria it dawned on me - do you already have winter cabbage ?! We still have a summer one on sale.
it's hard to say Natasha, she's already oak. what is summer, what is winter. but they haven't fermented yet - we are going to the current. a handful! by the fall, probably!
Sonadora
We don't have it yet, but the cabbage is already hotza. Last year I never found winter cabbage in the store. I don’t know what sort, white, flattened from the "poles". Made from "zelepushnaya", everything worked out.
Tumanchik
Quote: OlgaGera

Natasha, and who is stopping you from fermenting and dying of summer.
Here I sit and lick my lips at the cabbage. I don't get it now
Summer lelechka can soften ...
so my mom can no longer. she is poor so licks her lips at the mention
Bridge
Quote: OlgaGera
who prevents you from fermenting summer
Nizzzyayaya !!! Tumanchik does not order, he says it will be tasteless.
OlgaGera
Irish, and I fermented in the summer. Fine. did not soften. My husband really asked.
I did a little, ate it and, for now, does not ask
natushka
So now it is no longer an early cabbage, you can already ferment this, at least for now eat, if only it was solid, white. And in October for the winter for supplies.
Tumanchik
Quote: OlgaGera

Irish, and I fermented in the summer. Fine. did not soften. My husband really asked.
I did a little, ate it and, for now, does not ask
Quote: Bridge

Nizzzyayaya !!! Tumanchik does not order, he says it will not taste good.
yes, everything is possible, but risky ...
Tumanchik
Quote: natushka

So now it is no longer an early cabbage, you can already ferment this, at least for now eat, if only it was solid, white. And in October for the winter for supplies.
Yes of course. just have to look. and I stopped fermenting "for the reserve". kvash "to eat" and a jar in the refrigerator for borscht. I love borscht of current on sauerkraut.
Tumanchik
Quote: V-tina

Ir, and Ir ... I, too, just today for the first time put cabbage according to your recipe
Valyusha, your commentator did not notice. If not for the "letter of kindness" on the soap, I would have missed it. Already set ??? Well done! Do you have your own winter?
Yulia Antipova
Quote: Tumanchik
summer can soften ...
Quote: Bridge
Nizzzyayaya !!! Tumanchik does not order, he says it will be tasteless.
Quote: Tumanchik
yes, everything is possible, but risky ...

And the day before yesterday I chose a stronger head of cabbage and fermented ... For the first time in my life)))

I just stood there for a day, and already bored-ah-ah! Now I don’t know how to resist and not crumple like that, unfinished ...
Tumanchik
Quote: Yulia Antipova

And the day before yesterday I chose a stronger head of cabbage and fermented ... For the first time in my life)))

I just stood there for a day, and already bored! Now I don’t know how to resist and not crumple like that, unfinished ...
Yulechka! Hi, dear! With a start! We keep our fists !!!
Yulia Antipova
Quote: Tumanchik
With a start!
Yes, I wanted to do it for a long time, but still nothing ... And then I went to the village, to see the house of my great-grandfather, to see my relatives, to take my grandmother home. So my aunt gave me a special knife for cabbage - with two blades. And I became happy !!! It turns out that cutting cabbage is not hard labor. My little hands do not grow from my shoulders (when it touches to cut exactly). And my cabbage even swam in a borscht of different sizes. What I thought - what is needed for this recipe even to cut half a kilo evenly - so the hands dropped ... And here - beauty !!! Exactly, quickly, accurately. You just need to get used to it))) So I was honored to put one and a half kg into your recipe)))
Tumanchik
Quote: Yulia Antipova
So my aunt gave me a special knife for cabbage - with two blades.
oh Yulechka, can you have a photo of a knife?
Tumanchik
Quote: Sonadora

We don't have it yet, but the cabbage is already hotza. Last year I never found winter cabbage in the store. I don’t know what kind of variety, white, flattened from the “poles”. Made from "zelepushnaya", everything worked out.
oh, anyhow it was bitten !!!
Bridge
And I also have such a knife. Only I have it somehow left-I can only slice it for a salad. I, of course, still suspect my pens, in general, I can’t get used to it. But what I cut, it looks very nice, smooth long straw.
Tumanchik
I alone am like a prehistoric tundra ...
Elena Bo
Quote: Yulia Antipova
My aunt gave me a special knife for cabbage - with two blades. And I became happy !!!
I have this knife lying around. I still did not understand how to use it. Shrimp on a slicer.
Maybe there is a video of how to wield this knife. I have not found. Maybe I was looking wrong
And the knife is like this
Sauerkraut without straining
Tumanchik
Quote: Elena Bo
I have this knife lying around.
Greetings to Helen!
Here is my mother sitting near the monitor and talking about this knife. He says it's great to use it on a very strong head of cabbage. Soft and loose will be very uncomfortable. But of course you need to adapt. And I have not even seen this.
Elena Bo
Yes, now I found one video. It turns out that this is done by weight. No, obviously not for me. Let it lie further
Sonadora
Quote: Elena Bo
I have this knife lying around.
And I have it lying around. With an ordinary shredder knife, it comes out faster.
Tumanchik
Quote: Elena Bo
Let it roll further
Well, I no longer sour cabbage in large quantities, so it makes sense to acquire it ... and I'll crumble with a knife for a casserole
Tumanchik
Quote: Sonadora

And I have it lying around. With an ordinary knife, it comes out faster.
well, if you plan a lot of cabbage ...
Yulia Antipova
Quote: Elena Bo

And the knife is like this
Sauerkraut without straining

Sure sure! This one! I can't stand the current by weight!

So I went to the table, put on a silicone mat, to the left of it I put a microwave stand (height 15 cm), put cabbage on its edge (in other words) and how let's crawl the cabbage from top to bottom with a knife! The knife goes down below the cabbage, it does not bale into the table, the cabbage is thin in delicate even slices on the silicone mat falls, the handles do not get tired ... Beauty! Just a feast for the eyes and pleasure! I worked for one and a half kg minutes in 3-4! So it's not in a hurry ...
Tumanchik
Quote: Yulia Antipova
Just a feast for the eyes and pleasure!
I must look lope it stands with us ... thanks Yulechka!
Sonadora
Quote: Tumanchik
well, if you plan a lot of cabbage ...
Only if there is a lot ... But on an industrial scale, that is, for the whole winter, I have not done it for a long time, I do not like cabbage after its long storage. Therefore, we ate a 3-4 liter jar - put a new one.
Tumanchik
Quote: Sonadora
Therefore, we ate a 3-4 liter jar - put a new one.
similarly
Bridge
I, too, have not had a lot of sauerkraut for a long time, cabbage is on sale all year round, and the price for it is that in the fall, that at the end of winter is the same. What is the value of this recipe, for me, according to it, cabbage is fermented in two days. We ate it quickly and ate it quickly. Nothing costs, does not peroxide.
prona
I have this cabbage registered in the refrigerator. Mom cracks it, the child loves to dip bread in brine with butter, well, my husband and I eat. Thanks for the recipe! I always remember you with a kind word
Tumanchik
Quote: Bridge

I, too, have not had a lot of sauerkraut for a long time, cabbage is on sale all year round and the price for it is that in the fall, that at the end of winter is the same. What is the value of this recipe, for me, according to it, cabbage is fermented in two days. We ate it quickly and ate it quickly. Nothing costs, does not peroxide.
Natasha, I am very glad that the recipe has taken root in the family!
Tumanchik
Quote: prona
I always remember you with a kind word
How nice it is! Thank you!
Yulia Antipova
Tumanchik, Irish, how is readiness determined? How did you like the taste, is it done? Or are there some dances with tambourines - the number of bubbles, a special smell, etc.? Wo, I'm a bastard, right? I calmly eat someone else's cabbage, but I worry about my own - what if I do something wrong ...
Tumanchik
Quote: Yulia Antipova
Irish, how is readiness determined?
Yulechka is absolutely to your liking. Someone likes more acidic - someone less ... But when you put it in the refrigerator, it continues to ferment.
Yulia Antipova
Wildebeest
Quote: Yulia Antipova
I just stood there for a day, and already bored! Now I don’t know how to resist and not crumple like that, unfinished ...
In parallel, put another cabbage, and this little one.
Yulia Antipova
Quote: Wildebeest
In parallel, put another cabbage, and this little one.
Wildebeest
Girls, crumbly with such fermentation turned out to be great, already boiling cabbage soup. The aroma of cabbage soup is on the whole apartment.
Now I’m going to ferment white cabbage, my daughter brought a flattened head of cabbage today.
toffee
I will also try to salt such cabbage. Irish, your recipe is the last hope. How many recipes I had, all turned out badly. I think I have no love with cabbage. Here is a report on the start of the process.
Sauerkraut without straining
Chardonnay
Quote: iris. ka
How many recipes I had, all turned out badly.
They say that you can't ferment cabbage in KD. I always follow this advice, cabbage is good
Tumanchik
Quote: iris. ka
I will also try to salt such cabbage. Irish, your recipe is the last hope. How many recipes I had, all turned out badly. I think I have no love with cabbage. Here is a report on the start of the process.
Irisha I wish you good luck! I will help as much as I can.
Now I would add half a liter of brine. Not enough in my opinion. And pour into larger and better enameled dishes.
Quote: Wildebeest
At the same time, put another cabbage, and this little one.
We will approve and support !!!
Quote: Wildebeest
Girls, crumbly with such fermentation turned out to be great, already boiling cabbage soup. The aroma of cabbage soup is on the whole apartment.
I have already made a plan to solicit these sheets in the market.Yes at home again the infirmary and everything was canceled.
Now I’m going to ferment white cabbage, my daughter brought a flattened head of cabbage today.
Quote: Chardonnay
They say that you can't ferment cabbage in KD.
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