Tumanchik
Quote: Helen3097

it should work out great.

ugh, ugh .. Schaub do not jinx

Helen
Quote: Tumanchik
ugh, ugh .. Schaub do not jinx

Elena-Liza
My cabbage is worth the second day. The brine became cloudy, bubbled. The cabbage still tastes fresh. Shizu, I'm here. I am not bothered. I really hope I would rather already
I took not coarse salt, but medium between coarse and fine. I don't even know what salt is. Now I persuade myself that everything will be fine
Tumanchik
Elena, hello! I am glad that you are with us!
Quote: Elena-Liza
My cabbage is worth the second day. The brine became cloudy, bubbled.
Works means!
Quote: Elena-Liza
I took not coarse salt, but medium between coarse and fine.
I do this all the time. It is called stone.
Elena-Liza
Tumanchik, oh, only on "you".
As soon as it ferments, so I will report
Tumanchik
Quote: Elena-Liza

Tumanchik, oh, only on "you".
As soon as it ferments, so I will report
agreed!
tana33
but mine)))) my son has already come, asked, Fuuuu, and what smells?

Sauerkraut without straining
Tumanchik
Quote: tana33

but mine)))) my son has already come, asked, Fuuuu, and what smells?

Sauerkraut without straining
they do not understand anything in country love!
We're worried about their fortification. Hi Tanyusha! New season and you are with us.
Thank you!
tana33
Irina, of course with you)))) all last winter fermented, and myself and my mother))) this winter again)))
I used to go to my mother for cabbage, and now she comes to me)))
Tumanchik
Quote: tana33

Irina, of course with you)))) all last winter fermented, and myself and my mother))) this winter again)))
I used to go to my mother for cabbage, and now she comes to me)))
it's so great to meet each season in your warm company of a girl.
And my mom will always find something to criticize ... especially for the quality of the shredder. She manually shreds so finely and beautifully that no combine harvester can handle it. And my husband and I ... break it!
tana33
Irina, I'm special. knife-shredder))) quickly and beautifully)))
Tumanchik
Quote: tana33

Irina, I'm special. knife-shredder))) quickly and beautifully)))
and in her absence I am even more cool - my husband!
Elena-Liza
Quote: Elena-Liza

As soon as it ferments, so I will report
I am reporting. The third day - the flight is normal! The cabbage is already tasty. But I will keep it warm for a little more, and then in jars (if there is left, what to lay out) and in the cold. And the pickle !!! Thanks a lot for the recipe!
Tumanchik
Quote: Elena-Liza

I am reporting. The third day - the flight is normal! The cabbage is already tasty. But I will keep it warm for a little more, and then in jars (if there is left, what to lay out) and in the cold. And the pickle !!! Thanks a lot for the recipe!
Lena, the report has been submitted - the report has been accepted! At ease! You can relax and flinch the pickle
Thanks for communication. Very nice.
* Anyuta *
Today my cabbage costs 4 days - too lazy to go to shift it - let it stand for another night ...
Tumanchik
Quote: * Annie *

Today my cabbage costs 4 days - too lazy to go to shift it - let it stand for another night ...
Anyuta, be careful not to over-acid it!
Put everything on the balcony or in a cool place. Then you will shift.
tana33
Tumanchik, Irish, it's been standing for 3 days, the foam is gone, it smells delicious, but I don't have enough acidity and spiciness to taste, let it stand still? or in cans and let it come in the refrigerator? the couple I forgot everything over the summer
damn, there is no water at home for the second day, an accident in the apartment, and no one lives there ..... blocked the riser of the entire entrance

Well, why am I, besides there is nothing to wash the carrots with ((((
marina-mm
Tumanchik, Irina, I fermented the cabbage on a new and old brine 50 to 50. I liked it.
But my eaters, not all, need sour and more vigorous, so for them I use the traditional method.
But I must say, out of 2 kg of the experiment, it remained for a couple of times to eat a salad.
To myself and who else will do this to me.
Tumanchik
Quote: tana33

Tumanchik, Irish, it has been standing for 3 days, the foam is gone, it smells delicious, but I don't have enough acidity and pungency to taste, let it stand still? or in cans and let it come in the refrigerator? the couple I forgot everything over the summer
damn, there is no water at home for the second day, an accident in the apartment, and no one lives there ..... blocked the riser of the entire entrance

Well, why am I, besides there is nothing to wash the carrots with ((((
Let until the time that you like it to your taste. In the refrigerator will not peroxide. And carrots inhibit the fermentation process. Maybe they will give water by then. But I think that the morning will be the very thing. Refrigerate without carrots.
Tumanchik
Quote: marina-mm
But my eaters, not all, need sour and more vigorous, so for them I use the traditional method.
Marisha, pickling with stram brine gives even more vigor and pungency. It's just that I haven't done it a bit. Removed early.
And in general, you do not fail on this. Cook as it is more convenient for you and like.
marina-mm
Irina, no, not too early, and what to clean there, there is almost nothing left, you had to have time to add carrots. They began to eat cabbage, catching it from the brine. I didn't plan today, so they say bring the cabbage to the table, yeah, it's not the same cabbage for them.
Tumanchik
Quote: marina-mm

Irina, no, not too early, and what to clean there, there is almost nothing left, you had to have time to add carrots. They began to eat cabbage, catching it from the brine. I didn't plan today, so they say bring the cabbage to the table, yeah, it's not the same cabbage for them.

amused!
Our people! Let them be grumpy!
marina-mm
Thank you, Irisha, now that you have something to grump further, you have to buy. The last one was from her garden. I will
Tumanchik
Quote: marina-mm

Thank you, Irisha, now that you have something to grump further, you have to buy. The last one was from her garden. I will
Well, at least a little amused and that's good.
Chamomile
I am reporting this year. Sour cabbage only according to this recipe. I also make a kind of salad with vinegar, but it's not pickling. How many leavened almost everything I ate already. We must start a new party. Cabbage is different, once at a time it is not necessary. Sometimes a rhinestone is ready for 2-3 days. And here it stood for 5 days and still it turned out to be somehow unfinished, although it was made from cabbage grown by my mother in the country (without nitrates) and the house is very warm, even hot. But there was no strength to wait for her, she fell asleep carrots, cranberries and began to eat. And so delicious! Thank you Irishenka.
qdesnitsa
Irochka and me, take me as a fan of your cabbage, I really adapted the recipe for myself, added sugar, I love sweet, very tasty, thanks!
Tumanchik
Chamomile1-Olga, but I think where are you? All eyes overlooked! All my cabbage devoured crackled and put a new one! And you, too, are fermenting!
qdesnitsa-Lesik, I'm writing it down! I am very glad and happy to see you!

I propose to time the opening of the season to coincide with tomorrow's red day of the calendar! Plus Sunday for latecomers!
The attendance of all members of the fermenting gang is required! Entrance fee and 40 kg of waste paper a plate of cabbage!

oks3504
Girls, I've put the cabbage in a plastic bucket .... I've stood for 3 days ... the effect is a little ((((maybe it's plastic?
Tumanchik
Quote: oks3504

Girls, I've put the cabbage in a plastic bucket .... I've stood for 3 days ... the effect is a little ((((maybe it's plastic?
set aside panic. let it be worth and ferment as much as it sees fit. and 5 days happened. do not add anything, do not rearrange, do not heat up .... just stir, taste and wait.
* Anyuta *
Quote: Tumanchik
The attendance of all members of the fermenting gang is required! Entrance fee a plate of cabbage!

Sauerkraut without straining
Tumanchik
Quote: * Annie *


Sauerkraut without straining
Well done Anyuta! The most executive! I got a little sick here and was a little distracted.
Here's a prize for you Sauerkraut without straining

Where are the rest?
qdesnitsa
Quote: Tumanchik
Where are the rest?
chop cabbage, and potato, crack
Tumanchik
Quote: qdesnitsa

chop cabbage, and potato, crack
Well done, and I got a terrible pain here - the nasopharynx is on fire. not like cabbage - don't drink water. Virusnyak gave a complication to a weak point. Laryngo-pharyngitis has become inflamed.
marina-mm
Inspection of cabbage.
Sauerkraut without straining
Tumanchik
Quote: marina-mm

Inspection of cabbage.
Sauerkraut without straining
wow! Marin well, I’ll just slobber looking at your plate! Thank you dear!
a gift for you for responsibility
Sauerkraut without straining
marina-mm
Oh, thank you Irisha for the gift, just the right one.
kubanochka
Shchaz, shchaz! Wait! I'll run and take a picture of my report. I fermented for 5 days, only today I added carrots and put another into a container. Even the brine has not yet been assigned for storage. I'll come running ...

Fuuuuhhh! Has come running ... Here ... Such? Passed the exam?

Sauerkraut without straining
Tumanchik
Quote: kubanochka
Fuuuuhhh! Has come running ... Here ... Such? Passed the exam?
Helen, my beloved, beauty! The plan was even exceeded. Clever girl!
for your convenience too
cabbage and container
Sauerkraut without straining
Sauerkraut without straining
kubanochka
Quote: Tumanchik
and container
This is our size! That's what I understand! Thank you Rodnulka! Be healthy! Let's close your sores in a barrel and let them ferment there. And fermented they are no longer sores at all, and so, fermented misunderstanding ...
Anatolyevna
Tumanchik, Ira, and I have cabbage soup from sauerkraut! The cabbage will end, we will do it.
Tumanchik
Quote: Anatolyevna
and I have cabbage soup from sauerkraut!
wonderful! get the plate!

fermented without straining then?

Tumanchik
Quote: kubanochka

This is our size! That's what I understand! Thank you Rodnulka! Be healthy! Let's close your sores in a barrel and let them ferment there. And fermented they are no longer sores at all, and so, fermented misunderstanding ...
Thank you dear! I felt better immediately!
Anatolyevna
Tumanchik, I use the recipe!
Tumanchik
Quote: Anatolyevna

Tumanchik, I use the recipe!
Well, tada bring a plate of cabbage soup and get a prize!
Jiri
Tumanchik, Irin, I use the recipe on the sly, but I didn't say thank you! Today, by the way, I also cooked cabbage soup from sauerkraut
tana33
Quote: Tumanchik
Where are the rest?

eeettttaaaaaaa

but I no longer have ...
mom came to the bank and took
at work she boasted that she had salted cabbage, they did not believe me ... I had to bring ...
the rest is not enough, I already have that ..... gobbled up ..... (the bee does not have a smiley face eating cabbage?)
Tumanchik
Quote: Jiri
I use the recipe on the sly, but I didn't say thank you
don't worry, and there is such a company!
but it is very nice that you are with us! Thank you very much for taking the trouble and writing!
for good health! let it be tasty, crunchy and healthy!
Tumanchik
Quote: tana33

eeettttaaaaaaa

but I no longer have ...
mom came to the bank and took
at work she boasted that she had salted cabbage, they did not believe me ... I had to bring ...
the rest is not enough, I already have that ..... gobbled up ..... (the bee does not have a smiley face eating cabbage?)
because tada should be a smiley face eating sausages, ham, casseroles, pies ... well, in short to fig very much. there are all such craftswomen!
nothing, do not be upset. here's a consolation prize Sauerkraut without straining
tana33
oh, thank you, what handsome men)))) I'll go to ferment again, otherwise I've been jumping around the bucket for a couple of weeks, worrying how it is
and then there is nothing to eat ... go to sleep hungry ...
Tumanchik
Quote: tana33
and then there is nothing to eat ... go to sleep hungry ...

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