Bridge
Tatyana, well de de? We have cabbage, what you thought about, but hesitated to ask
Scarlett
Yoprst, asked for it! And it's raining outside as from a bucket
Tumanchik
Quote: galchonok

Irunchik, it's late, I mean, the cabbage has already been delivered, wait for the report
wait
Tumanchik
Quote: Scarlett
I am ashamed to ask - what are you talking about now? If about what I thought, then de?
Quote: Scarlett
Yoprst, asked for it!

Quote: Bridge
We have cabbage
Svet.0209
Hello to all sauerkraut lovers! I also put it on and decided to read the whole tempo. Beginning, how to enter from the end and this is what I see
Quote: Tumanchik
1 liter of brine - 50-70 grams of sugar.
The question arose, is the amount of salt given for 4 liters or for one?
I realized that the salt is only 80g per 4l or what?
Bridge
Tumanchik, Ira, check it out
Sauerkraut without straining
Yesterday evening it was already sour for my taste. Still, it was necessary to pull out of the brine for lunch. Two days and you're done.
Zaaaah !!! Vkuuus !!! The husband said there is not enough salt. But my daughter and I broke away today.
Anatolyevna
SVET.0209, svetlana, I took 80 grams as written in the recipe. Ira will come and tell.
Tumanchik
Quote: SVET.0209
Hello to all sauerkraut lovers!
Svetlana, hello! We are very glad to see you!
Quote: SVET.0209
The question arose, is the amount of salt given for 4 liters or for one?
I realized that the salt is only 80g per 4l or what?
I do not understand the question well. salt 80 grams per 4 liters of water. prescription does not change.
the phrase about sugar per liter of brine did not find where did it come from? can I poke my nose? maybe there was something else that was discussed?
Tumanchik
Quote: Bridge
Yesterday evening it was already sour for my taste. Still, it was necessary to pull out of the brine for lunch. Two days and you're done.
Zaaaah !!! Vkuuus !!! The husband said there is not enough salt. But my daughter and I broke away today.
Get crazy, don't get up! Well the craftswoman, well the talent !! I licked the monitor straight! and the pictures are awful! Thank you dear, I was envious!
Anatolyevna
Quote: Tumanchik
Natula, for 1 liter of brine - 50-70 grams of sugar. but she adds to the ready-made brine when she puts the cabbage in jars. I have never added sugar either before or after. try it. unsubscribe if faq.
Ir, I understood you were commenting on someone's recipe.
Bridge
Quote: Tumanchik
I was envious!
And where is your cabbage! (Slyly squinting smiley) Did you eat it? Go new kvass!
Bridge
Quote: Anatolyevna
Ir, I understood you were commenting on someone's recipe.
Aha, my question. I was interested in how much sugar to put if immediately. So I put so much now. Because cabbage and sourish, that I immediately threw sugar and carrots. Another time I will do it with sugar, but without carrots.
Tumanchik
Quote: Anatolyevna
Ir, I understood you were commenting on someone's recipe.
ABOUT! that's what it means to snatch!
this applied to ready-made cabbage when transferred to a jar, apparently. you need to read all the correspondence on the topic. thanks Tonya!
Tumanchik
Quote: Bridge

And where is your cabbage! (Slyly squinting smiley) Did you eat it? Go new kvass!
Nata I have not fermented yet. That is, I fermented (with my husband on Friday), but not cabbage. My mom categorically can't have cabbage in any form or of any sort. And she lives with me more often than with herself. Sick. Therefore, in order not to tease her (painfully loves). I try not to see. But today my grandmother rushed home, I can tear myself away.
Tumanchik
Quote: Bridge

Aha, my question. I was interested in how much sugar to put if immediately. So I put so much now. Because cabbage and sourish, that I immediately threw sugar and carrots. Another time I will do it with sugar, but without carrots.
And you have a different recipe for vapche.You comment with the amendment, otherwise the people read and interpret in their own way! That's why I wrote to you then
Bridge
Quote: Tumanchik
You comment with the amendment, otherwise the people read and interpret in their own way!
Oh, I can - confuse everyone.
Kind people! If you don’t hear me, sometimes I’m unconscious and don’t know myself, sho create I say. So I will achieve the result I need and lay it out in a separate recipe, Schaub does not confuse anyone.
Tumanchik
Quote: Bridge

Oh, I can - confuse everyone.
Kind people! If you don’t hear me, sometimes I’m unconscious and don’t know myself, sho create I say. So I will achieve the result I need and lay it out in a separate recipe, Schaub does not confuse anyone.

okay, don't shout! people will choke on cabbage!
isho what she wanted! separately ... you want to leave here and take everyone away! I know how you can cook very well! I'll stay here alone alone ..
experiment here!
Svet.0209
About sugar is written on page 37, the topmost post. Maybe there, of course, they talked about something else. That's why I decided to clarify.
Bridge
Quote: Tumanchik
experiment here!
It is truth too. If Th, you can always refer to this post, they say, you see, she herself said that I can slander.
Tumanchik
Quote: SVET.0209
That's why I decided to clarify.
it is better to read first, and preferably not from end to front
we just figured it out with the girls. cook according to the recipe.
Tumanchik
Quote: Bridge

It is truth too. If Th, you can always refer to this post, they say, you see, she herself said that I can slander.
oh how she deduces
Svet.0209
Ira, thanks! I will read it correctly!
Tumanchik
Quote: SVET.0209

Ira, thanks! I will read it correctly!
I hope you like the recipe! if anything, we're here!
Tumanchik
what a beautiful figure I have
Tumanchik
Quote: Bridge

And where's your cabbage! (Slyly squinting smiley) Did you eat it? Go new kvass!
here is mine! you see it’s hot here or the fine cabbage was caught - in three days it fermented very well!
Girls from Minsk - in Euroopte for delivery, cabbage is now very suitable for pickling!
Finally I got drunk on brine ... I dreamed since summer!
Sauerkraut without straining
Bridge
My God, cabbage! I saw you well, but I forgot completely.
Tumanchik
Quote: Bridge

My God, cabbage! I saw you well, but I forgot completely.
maiden memory ..
I can boast that the muSh chopped. but it seems so visible
in, and I saw that I did not add caraway
Abysss
drasti)
I thank you for the recipe, and with a question.
do not hit hard, this is my first cabbage time, if it is) always the grandfather for the whole family fermented, but the years are not the same
So, it means that I kept her, this cabbage, 3.5 days in a basin, by this time she had a certain soft pickled taste, and my patience ran out to look at the basin in the middle of the kitchen, I was afraid that in one more night it would oxyderate, so I fuganla carrots into it, stuffed it into jars, refilled the brine - and into the refrigerator. So, in fact, how from experience - will it turn acidic? or will it remain about the same? Or maybe I can pull the banks back out ?? and also - if it is not fermented ... will it spoil for an hour?
Tumanchik
Quote: Abysss

drasti)
good health to you too!
Quote: Abysss


I thank you for the recipe, and with a question.
I'm very pleased to be interested
Quote: Abysss

how from experience - will it turn acidic? or will it remain about the same? Or maybe I can pull the banks back out ?? and also - if it is not fermented ... will it spoil for an hour?
SHA! we don't beat anyone
in principle, nothing terrible happened. didn't spoil for sure. the only question is, did the cabbage spirit come out? if not, it may taste a little bitter.
that's all they wrote, except for the main thing - how does it taste?
cabbage in the refrigerator continues to ferment, but more slowly.
I'll tell you everything, only after answering about the taste.

Abysss
Quote: Tumanchik
that's all they wrote, except for the main thing - how does it taste?
the taste is delicious, already very similar to what is needed) but before the proud name of sauerkraut (well, at least as it turned out from my older relatives) there is a little lack of acid and ... vigor, or something.Well, of course, I just added the carrots, they are fresh).

cabbage spirit ... oh, the whole apartment was)) ... should she not smell at all?
Tumanchik
Quote: Abysss
the taste is delicious, already very similar to what is needed) but before the proud name of sauerkraut (well, at least as it turned out from my older relatives) there is a little lack of acid and ... vigor, or something. Well, of course, I just added the carrots, they are fresh).
Well, since the taste is not enough, then feel free to put your cans in the kitchen on the table until morning. And in the morning in the refrigerator. Just in case, try it in the evening - suddenly you will already like it.
Quote: Abysss
cabbage spirit ... oh, the whole apartment was)) ... should she not smell at all?
the smell will disappear by itself. but in general, the smell during fermentation is normal. but sometimes it doesn't exist at all. I can not explain.

Abysss
Thanks, Irina, for the tips)
I pulled out the cans, let them stand a little warm, we'll see their behavior there

and I already put a glass of brine in the freezer for the next portion ...
Tumanchik
Quote: Abysss
and I already put a glass of brine in the freezer for the next portion ...
from this one is true! our person!
Quote: Abysss
Anki pulled out, let them stand a little warm, there we will look at their behavior
Bridge
I also put the second bucket. What happens, I'll tell you tomorrow, as a last resort, the day after tomorrow.
ElenaMK
Oh, Irisha! Well, I saw it in time! On the balcony, a self-growing cabbage forks of 8 lies! I think where is her ?! I don’t like to ferment for a long time, and it’s foolish ... And then, as always, you helped out! Thank you dear!
Tumanchik
Quote: ElenaMK

Oh, Irisha! Well, I saw it in time! On the balcony, a self-growing cabbage forks of 8 lies! I think where is her ?! I don’t like to ferment for a long time, and it’s foolish ... And then, as always, you helped out! Thank you dear!
Helen is always happy! It will be very nice to see what you get!
Tumanchik
Quote: Bridge

I also put the second bucket. What happens, I'll tell you tomorrow, as a last resort, the day after tomorrow.
again fuluganil with a recipe?
Bridge
Quote: Tumanchik
fuluganil with recipe
No, sliced. Well, with a little recipe. 🔗
Tumanchik
Quote: Bridge

No, sliced. Well, with a little recipe.Sauerkraut without straining
waiting!
* Anyuta *
And yesterday I cooked cabbage soup with sauerkraut ... God, how delicious it is ...
Tumanchik, you will not believe it, the can has been standing since last season and this can is only kept for borscht or cabbage soup ...
It's time to start a new leaven ...
Tumanchik
Quote: * Annie *
Believe it or not, the jar has been standing since last season and this jar is only used for borscht or cabbage soup ...
I will not believe. let's brew a new one! we have already reported all by banks!
* Anyuta *
Quote: Tumanchik
let's brew a new one!
I will, I will ... I promise ... as soon as I start the process, I will report back ...
Tumanchik
Quote: * Annie *
I will, I promise ... as soon as I start the process, I will immediately report back
Fantik
Oh, and for the second day I eat cabbage soup on rye cabbage ...
Tumanchik
Quote: Fantik

Oh, and for the second day I eat cabbage soup on rye cabbage ...
Oh how nice!
Bridge
And I ate cabbage soup, ate cabbage. Now I'm going to deal with the next portion.
Tumanchik
Quote: Bridge

And I ate cabbage soup, ate cabbage. Now I'm going to deal with the next portion.
and I fed the man for supper: a knuckle baked with potatoes and a salad of sauerkraut. Loss, I'm walking! and two eclairs with butter cream in the fridge - my husband's surprise, thanks!
Bridge
That is, you don't bake eclairs ...
Tumanchik
Quote: Bridge

That is, you don't bake eclairs ...
I bake. but children are not allowed now. and I love them! so my husband buys quietly so as not to tempt the kids
galchonok
Irinka, , I report, very tasty and crispy cabbage turned out! She fermented with me for 3 days. Honestly, I myself have been doing almost the same recipe for a long time, but ... there are different differences. I was interested in this recipe in the absence of sugar, since the method of cooking my cabbage, I repeat, is practically the same. We liked the carrots, and really, they give sweetness. Thank you dear for the recipe! Now I will ferment cabbage and on it
Sauerkraut without straining

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