Tumanchik
Quote: galchonok
Irinka, I report, it turned out very tasty and crispy cabbage
Very pretty cabbage and appetizing! Thank you Galochka for cooking and showing.
Quote: galchonok
I will honestly say that 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.
And in reality (the recipe) is slightly different, with sugar. But that's how I cook. And I think that he is absolutely useless here. I would be glad if you like it too.
Quote: galchonok
Now I will ferment cabbage and on it
I will be very pleased
annnushka27
Hello everyone! I also decided to open the cabbage season, but I forgot and grated the carrots directly into the cabbage. Now I don’t know whether to make it according to another recipe, but next time this is the right way or this one, but with carrots .. Who fermented with carrots right away?
* Anyuta *
Quote: annnushka27
Who fermented with carrots right away?
I have fermented more than once - do not worry, everything will turn out just as tasty ... just a little sweeter ...
annnushka27
Quote: * Annie *

I have fermented more than once - do not worry, everything will turn out just as tasty ... just a little sweeter ...
Thank you Anya! Then I'll go and finish it, otherwise I've already started looking for another recipe.
Tumanchik
Quote: annnushka27

Thank you Anya! Then I'll go and finish it, otherwise I've already started looking for another recipe.
Annushka is absolutely right! Everything will be fine. Read the recipe to the end and it will be more fun right away!
Thank you for trusting the recipe!
annnushka27
Tumanchik, Irinawhy shouldn't I trust him? I still fermented on it that year! And here she reported. Only the carrots were then added, as per the recipe.
Thanks for the recipe! Everything is already in the pan, fermenting!
Mirabel
Tumanchik, Ira! Why didn't you give me this quick recipe?
well, it's good that she bumped into it herself.
Irish, what should be the water for the brine? what temperature? Iiii understood so that you can immediately add carrots? right? I want to do everything and just stir a couple of days later.
Tumanchik
Quote: annnushka27
Tumanchik, Irina, why shouldn't I trust him? I still fermented on it that year! And here she reported. Only the carrots were then added, as per the recipe.
Well, you never know ... I tried it.
Quote: annnushka27
Everything is already in the pan, fermenting!
and we finish our bowl! turned out noble, crunchy!
Quote: Mirabel
! Why didn't you give me this quick recipe?
: girl_pardon: sorry dear, I didn't even think. I will improve
Quote: Mirabel
Irish, what should be the water for the brine? what temperature?
cold or room, but not hot
Quote: Mirabel
Iiii understood so that you can immediately add carrots?

Quote: Mirabel
I want to do everything and just stir a couple of days later.
I will wait for your opinion!
marina-mm
Quote: Tumanchik
An awesome result was given by pickling cabbage only in old brine!
Irisha, do not add more salt to the old brine? Only cabbage and pickle? Right?
Tumanchik
Quote: marina-mm

Irisha, do not add more salt to the old brine? Only cabbage and pickle? Right?
or old brine or salt into water, i.e. new brine.
do you only want the old brine? try it. I like 50/50 better. old + new.
marina-mm
Irina, thanks, then I will try 50/50.
Tumanchik
Quote: marina-mm

Irina, thanks, then I will try 50/50.
Marina you try this, and then 50/50.

in our life we ​​have to try everything to find our own

marina-mm
Irisha, so I tried it in fresh brine, now I wanted to let the old one into this business. I'll come and tell you how it happened.
Tumanchik
Quote: marina-mm
I tried it in fresh brine, now I wanted to let the old one into this business.
I realized. just you were going to ferment only in the old days, and I told you how much I love (50/50). so I want you to try and only in the old one, and then 50/50 and compare the result.
I confused you
joke:
- Wan, are you in the forest?
-No, I'm in the forest.
-Aaaa, and I thought you were in the forest ..
marina-mm
Irina,
Mirabel
Tumanchik, Irochka, I have no doubt that the cabbage will turn out great, I make it according to a similar recipe. There you have to take an armful of cabbage in 2 palms and dip it with brine, but I also just poured it and then salt it under pressure, you have a "free float"
Already done, salting. Indeed, it is very unspoiled and very fast, especially with an electric vegetable cutter.
Tumanchik
Quote: Mirabel
especially if you have an electric vegetable cutter.
Wow! great. and my husband crumbles ... although sometimes it seems that he just breaks
New
Irina, according to the recipe for "raw water", that is, not boiled? and approximately how many carrots are there? and caraway seeds with dill necessary? (to do it impatiently, but neither one nor the other)
Manatee
Tumanchik, I personally finish the second bowl. And the worst thing is that I drink all the pickle myself. I can't stop, hold me seven! It's incredibly delicious! As soon as I remember that there are two jars of brine on the balcony - a mouthful of saliva. Thank you so much that it just doesn't fit into my laptop. And if you saw my smooth, without a single wrinkle, face in the morning, after another liter of brine at night ... You would be convinced that you are also a beautician, however! True, the eyes are also not visible, but these are particulars that should not be paid attention to! Yes, it turned out to be an ode to pickle, not cabbage. But the cabbage is very tasty, too, very, very. Thank you for the wonderful recipe!
Tumanchik
Quote: New

Irina, according to the recipe for "raw water", that is, not boiled? and approximately how many carrots are there? and caraway seeds with dill necessary? (to do it impatiently, but neither one nor the other)
raw water or filtered or boiled - it doesn't matter. what you trust - and take that.
carrots? I will not say - depending on how much cabbage. and depending on how much you love - fermentation does not depend on it. your preferences depend on it
cumin and dill are optional - this is to decorate the taste
Tumanchik
Quote: Manatee

Tumanchik, I personally finish the second bowl. And the worst thing is that I drink all the pickle myself. I can't stop, hold me seven! It's incredibly delicious! As soon as I remember that there are two jars of brine on the balcony - a mouthful of saliva. Thank you so much that it just doesn't fit into my laptop. And if you saw my smooth, without a single wrinkle, face in the morning, after another liter of brine at night ... You would be convinced that you are also a beautician, however! True, the eyes are also not visible, but these are particulars that should not be paid attention to! Yes, it turned out to be an ode to pickle, not cabbage. But the cabbage is very tasty, too, very, very. Thank you for the wonderful recipe!
Nadia is insanely nice! And with humor you are doing great! And golden hands!
Thank you for taking the time to share your opinion. I am very glad that I like everything!
New
Quote: Tumanchik
cumin and dill are optional - this is to decorate the taste
OK! Thank you! continue to salt
Tumanchik
Quote: New
OK! Thank you! continue to salt
OK! in touch!
Helen
Here I am with cabbage !!!!!!!!!! did !!! everything worked out!!! THANK YOU!!!!!!!!!!
Tumanchik
Quote: Helen3097

Here I am with cabbage !!!!!!!!!! did !!! everything worked out!!! THANK YOU!!!!!!!!!!
perfectly! did you like the method? and the taste? tell me, come on!
Helen
Quote: Tumanchik

perfectly! did you like the method? and the taste? tell me, come on!
Why tell ... cabbage, it is cabbage !!! TASTYAYAYAYAYAYA !!!!!!!!!! oh, really "Without tension", actually, I always have salt cabbage-HUSBAND ... and here I am ... MYSELF ..... !!!!!!!!!! so simple!!!
Tumanchik
Quote: Helen3097
TASTYAYAYAYAYAYAYA !!!!!!!!!
ABOUT! Well this is the main thing!
Quote: Helen3097
oh, really "No stress"
and this is important! we need strength for important things!

Quote: Helen3097
and here I ... MYSELF ..... !!!!!!!!!! so simple!!!
Well done! glad I liked it and it worked out! I hope you will cook more than once
Helen
Quote: Tumanchik
I hope you will cook more than once
And then !!!!!!!
Tumanchik
Quote: Helen3097

And then !!!!!!!
alfa20
Irina, and again, thank you! I have already hooked my sister and friend on this cabbage, so tasty and unblemished. And today (gee-gee) my son searched the whole kitchen in search of a kulebyak, and this bread in brine was baked in KhP while I was away ...
Dumpling
I have already had this cabbage for three days and only by the end of the second a slightly sour smell manifested itself. Left for the fourth. Is she cold? Will it not rot?
Tumanchik
Quote: alfa20

Irina, and again, thank you! I have already hooked my sister and friend on this cabbage, so tasty and unblemished. And today (gee-gee) my son searched the whole kitchen in search of a kulebyak, and this bread in brine was baked in KhP while I was away ...
I am very happy! in the morning such a positive - the day will be good!
Thank you very much for sharing the result!

well done! and yesterday I baked a cake in brine. Here is a recipe, maybe someone will be interested. I love it - it's easy to prepare, the brine is not felt. Recently, I have been replacing one glass of flour with buckwheat flour to make it more useful.

Brine cupcake with raspberry jam (lean) (Tumanchik)

Sauerkraut without straining
Tumanchik
Quote: Varenik

I have already had this cabbage for three days and only by the end of the second a slightly sour smell manifested itself. Left for the fourth. Is she cold? Will it not rot?
Angelina is fine. Have you read the recipe? Everything is described there. The main thing is to stir at least once a day. Squatting is not going anywhere.
* Anyuta *
I promised ... I am reporting ... I started the process yesterday ...
Sauerkraut without straining
Tumanchik
Quote: * Annie *

I promised ... I am reporting ... I started the process yesterday ...
Sauerkraut without straining
wow, it's a bucket of usefulness! Congratulations!
clever, thanks! happy new season to you!
Let's wait for the cabbage soup!
* Anyuta *
Quote: Tumanchik
Let's wait for the cabbage soup!
kidding .. huh?
but I’ll take it anyway and cook it either borschechka or cabbage soup ...
Tumanchik
Quote: * Annie *

kidding .. huh?
but I’ll take it anyway and cook it either borschechka or cabbage soup ...
or stew 50/50 with fresh. My dad loved with sausages
* Anyuta *
Quote: Tumanchik
or stew 50/50 with fresh
for sure ... I'm taking it into service ...
Tumanchik
Quote: * Annie *

for sure ... I'm taking it into service ...
Elena Bo gave me a good recipe, which I won't find. and this is how I put out

Cabbage filling for pies or just cabbage in Oursson MP5005 (Tumanchik)

Sauerkraut without straining
Dumpling
Tumanchik, I read, but of course) I mix it once a day with a wooden spatula. It's just that everyone writes for two or three days, so I was worried. Already a couple of times I have not fermented cabbage in other ways, I decided this year to give myself another chance)
Tumanchik
Quote: Varenik

Tumanchik, I read, but of course) I mix it once a day with a wooden spatula. It's just that everyone writes for two or three days, so I was worried. Already a couple of times I have not fermented cabbage in other ways, I decided this year to give myself another chance)
very well! don't worry and wait. sometimes ferment for 5 days. nothing wrong. cabbage nitrate against fermentation is initially adjusted. but we will definitely win! in the next ra (if it is of course) add the pickle from this cabbage
Dumpling
Tumanchik, thanks, calmed down! Well, 5 so 5, let it be, the more the process has begun, the smell is already there and the brine has turned sour, but the cabbage itself is not ready yet. I hope that next time will be, otherwise greed gnaws at buying pickled in stores, and we eat it a lot.
Tumanchik
Quote: Varenik

Tumanchik, thanks, calmed down! Well, 5 so 5, let it be, the more the process has begun, the smell is already there and the brine has turned sour, but the cabbage itself is not ready yet. I hope that next time will be, otherwise greed gnaws at buying pickled in stores, and we eat it a lot.
I understand you very much
we will wait for the result
stanllee
Irina, tell me, what if the salt is not coarse? Will it work?
And I decided to join the chorus of rave reviews, but the salt is fine.
Tumanchik
Quote: stanllee

Irina, tell me, what if the salt is not coarse? Will it work?
And I decided to join the chorus of rave reviews, but the salt is fine.
Mariana, theoretically iodized salt can make cabbage soft. I myself have never fermented in fine salt. Maybe one of the girls tried it. But in order not to be answered, it will be your decision, since the salt is different for everyone.
Mirabel
Irina, Ira!
We tried cabbage today! super!!! : rose: everything, no more words. But it's cool here and I cooked for 3 days.
Tumanchik
Quote: Mirabel

Irina, Ira!
We tried cabbage today! super!!! : rose: everything, no more words. But it's cool here and I cooked for 3 days.
that's okay! you will increase your immunity on the eve of resettlement! 3 days is still not enough .. and more fermented.
Helen
Question!!! and if you take 3 liters of water and 2 liters of brine, how much salt should you put ??? I have already diluted 60g (for 3 liters of water) ...
Tumanchik
Quote: Helen3097

Question!!! and if you take 3 liters of water and 2 liters of brine, how much salt should you put ??? I have already diluted 60g (for 3 liters of water) ...
Lena, did I understand correctly that 3 liters of water for fresh brine and 2 liters of old brine? If so, then everything is correct took 60 grams. salt per 3 liters. water + 2 liters of old brine.
Helen
Quote: Tumanchik
correctly took 60 gr. salt per 3 liters. water + 2 liters of old brine.

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