Vinokurova
Quote: gala10
Tomatoes should be pricked in the area of ​​the stalk.
gyyy .. here the booty felt when she did that they needed to insert a toothpick into the ass ... and did not insert it - it got stuck (((now that's it, huh?. nothing got it ?.

Quote: gala10
To speed up the process, you can remove the bag from the refrigerator at night.
well, I'm not in a hurry ... even autumn hasn't really come yet ... I like it all in late autumn and winter ...
gala10
Quote: Vinokurova
Nothing got it?
PolutiTSTSa-polutiTSTSa, current later. Forget about them finally, and in a month ... yes with vodka ... oooh ...
Vinokurova
Quote: gala10

PolutiTSTSa-polutiTSTSa, current later. Forget about them finally, and in a month ... yes with vodka ... oooh ...
glory to those lords, by the new year just right))) today we need to put the rest on a needle)))
Tumanchik
Check mark dear! Somehow I undeservedly bypassed your recipe. I thought it was something eastern spicy. And my pharyngitis is not his. I love you, you see, but he does not!
And then I accidentally walked in. And this turns out to be pickled vegetables! And for me in the spring there is always a sour-pickled hotzza!
Yesterday from the store I pinned the kapus on the fork. And yesterday I leavened everything. White cabbage is usually unstressed, but colored according to your recipe. I added tomatoes, and I pierced them well. Since I think that they will ferment for a long time. She also added a pumpkin. And what is good to lie idle. It is so delicious pickled! Garlic, a slice of white cabbage, and herbs. Nothing else was found at an adequate price. Evacuated.
I didn't put the current in the refrigerator - I want it more vigorous. Let them lie down for a couple of days. Then I will report!
gala10
Irishkina, thanks for stopping by! I hope you enjoy this fermentation. And you can put everything that is at hand there. I'm waiting for the result!
Tumanchik
I carry a checkmark! The vegetables are well ripe and taste great! Thanks dear for the recipe. Group photo, sorry. There they are on a platter. After the untimely death of the flash drive, this photo was saved!
Tursha (cooking in vacuum)
vernisag
Oh, Galin, but I did too! Delicious! Thank you so much! And there are even pictures

Tursha (cooking in vacuum)

Tursha (cooking in vacuum)

Tursha (cooking in vacuum)
gala10
Irisha-Tumanchikand Irisha-vernisagThanks for the reports! I am very glad that the recipe was useful to you. Cook for health and delight your families!
Nathalte
Girls made tomatoes. So after 5 days, a lot of liquid appeared in them, and it was as if the vacuum had disappeared. More precisely, they gradually evacuate. Should I open it and do it again or what? I want them to lie down a little longer.
gala10
Natasha, apparently, your bags do not hold a vacuum. Open it, of course. They won't lie anyway.
Nathalte
Galina, then vacuum up again?
gala10
Natasha, how long ago did you vacuum this batch? If they lay for at least a few days, then it is already useless.
Nathalte
Gal, on Thursday. Damn it, it's a shame. I wanted to go to ng. I wonder if it is the bags or the vacuumizer to blame, ....
gala10
Natasha, if they held a vacuum for at least a couple of days, then the bags are to blame, and if the air in the bags appeared on the very first day, then the evacuator.
Nathalte
Thank you. Means packages. Well, I took two whole rolls of them in mvideo.
Anna1957
I'll bring up an undeservedly forgotten recipe - now is just the season for it. Tell me, please, who opened the bags after a long time: the taste of vegetables is pickled? And then at first it was about torshov, and then the word "pickled" appeared. I haven't repeated it for a long time, but now I remember.
gala10
Anya, actually, it's still salting. But there is a sour taste.
And I haven't done that for a long time. I want to try too much from the forum. Now I'm hooked on pickled bell peppers from Kapet. I also hooked all my friends.
Anna1957
Galina, made yesterday from 0.5 kg tomato with garlic and hot pepper. But I put in little salt deliberately. We spent the night warm, today I put it in the refrigerator. I plan to open it tomorrow.
gala10
Anya, did you chop the tomatoes? If not, then it may not be salted until tomorrow.
Anna1957
Galina, I’m an experimenter by nature))) I pricked 3 pieces with a tenderizer, cut 3 crosswise, and left 3 intact.




Do you think it's better to open it in a couple of days?
gala10
Oh how! I wonder which option will be the most successful. Will you tell? Something you turned on me too. We must also make tomatoes in a vacuum. Thanks for the magic kick!
Anna1957
I want, if I catch the right proportion for fermentation, more ingredients next time to ferment. You have the package immediately in the refrigerator according to the recipe, and I left it warm overnight - it suddenly moves in the direction of fermentation.
gala10
Anya, good luck!
Anna1957
Galina, kept the sealed bag on the table overnight, then in the refrigerator for a day. Opened - not ready. The open package spent another day on the side shelf. Today the cut end of the tomato is ready, the opposite is not yet. Most of all I liked those pricked by a tender. The cut ones soften ugly. In short, it is necessary to bring to mind in time. I liked the taste. But I put much less salt for dietary reasons. I remembered that I was very fond of sauerkraut stuffed with carrots. But they exploded in jars, and in those days there was not enough space in the refrigerator. I thought that the vacuum bag would contain
For salt: the standard dose for sauerkraut is 20g / kg. I want to achieve the desired taste with 10g))
gala10
Quote: Anna1957
I want to achieve the right taste
I have no doubt that you will achieve it!
Yes, I, of course, was ready quickly due to the amount of salt. But I didn't think about the benefits of the product at all.

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