Kiev style sauerkraut

Category: Blanks
Kitchen: ukrainian
Kiev style sauerkraut

Ingredients

White cabbage, carrots, water, salt, sugar

Cooking method

  • Chop the cabbage and carrots, place them tightly in a 3-liter jar.
  • Fill up to the top with ordinary, unboiled water. We leave for 20 minutes.
  • Kiev style sauerkraut
  • Then we drain the water - it will be about about a liter, add 1.5 tbsp. l. salt, stir, pour again into the jar.
  • We put the jar in a clean enamel bowl. In a day, fermentation will begin, the brine will overflow,
  • Kiev style sauerkraut
  • we pour it back into the jar. We pierce the cabbage from time to time.
  • Important! T in the room should be at least 18-20 degrees, optimally - 22-24.
  • On the third day, violent fermentation will stop, drain the brine, add 3 tbsp. l. granulated sugar, fill in the cabbage and put in a cool place. In a day, the cabbage is ready for use.
  • The cabbage turned out to be very tasty - crispy, with a pleasant taste!

Note

The recipe is old, I found it in my archives. It is very timely, because the cabbage fermented since the fall is almost over, and it has already become soft.

RepeShock

Oh, how many carrots, my mother loves me so much
Thank you, Olga, I also want sauerkraut, spring
OlgaGera
MariV, Olga, tasty cabbage
I have been doing this for a long time, I think I copied it in the magazine Peasant or Rabotnitsa
Only for me it means "Moscow cabbage"
gala10
How interesting ... I have never made cabbage in this way, although I heard out of my ears about something like that. Olga, thanks!
MariV
RepeShock, Ira, yes, and we wanted cabbage! I always put a lot of carrots.

OlgaGeramaybe, but I have like this Kiev style sauerkraut

gala10, Galya, I also did this for the first time, and did not regret it!
Zoya
MariV, Olga, I also love this cabbage. A neighbor taught her how to do it. Since then, I have been making sauerkraut only according to this recipe. And everyone who tastes it. ask for a recipe. We know this recipe as "Cabbage in a Jar". The cool thing is that this cabbage stays crisp for a long time and does not get sour.
MariV
In my archives, this recipe with this name. This is a leaflet from a tear-off calendar.

And the cabbage is wonderful!
Zoya
Olga, indeed, the cabbage is very tasty.
kisa1185
Quote: OlgaGera
seems to be copied in the magazine Peasant or Worker
Yes, I also know such a recipe, there was a heading in the magazine from Maria Ivanovna. Grandmother called her that - cabbage from Maria Ivanovna.
Albina
Olga, this recipe is good if the cabbage is dry. I bought 3 heads of cabbage and wanted to add salt. And then the salted cabbage is already over. One thing confuses me: I feel a bit bitterness (I made a salad from fresh), so I am afraid to salt it. Will the salted be bitter.
Bye bookmark 🔗
Helen
I took it to bookmarks ...
Tusya Tasya
Quote: Zoy
The cool thing is that this cabbage stays crisp for a long time and does not get sour.
That's for sure! Half a jar was lying around last summer from early spring in the refrigerator. The color has changed, the taste has changed slightly, but not over-acidified! She went into stew mixed with fresh.



Added Sunday, March 27, 2016 11:55 am

Quote: Albina
Will the salted be bitter.
Albina, will not be. Fermentation will take everything away.
MariV
Zoya, yes, very tasty, half of the cooked has already been eaten!

kisa1185, yes, apparently, this recipe has many names.

AlbinaThis recipe is good for any cabbage. Why is your cabbage bitter?
Hard to say. It may have been improperly grown or stored.
There are concerns about the recipe - do not risk it, ferment your way.

Tusya Tasya, !
IamLara
Quote: Zoy

MariV, Olga, I also love this cabbage ..... We know this recipe as "Cabbage in a jar". The cool thing is that this cabbage stays crisp for a long time and does not get sour.
We also call it "Cabbage in a Bank"
Elena_Kamch
MariV, Olga, I will also take it to your bookmarks, maybe this will be successful. And then I'm not friends with sauerkraut ... Thank you!
Will hard spring cabbage turn out delicious or is it not worth wasting time?
MariV
Elena_Kamch, Elena, about the firm-spring in more detail, please.
Elena_Kamch
MariV, Olga, about her appearance?
It is both hard rubbery with thick veins and not crunchy. And after extinguishing, the solid remains
MariV
Perhaps you have cabbage from China. It is not the same as we have everywhere in the stores this year - the domestic white-cabbage variety "Slava". Thanks to the sanctions, it is still being sold, otherwise at that time already in full swing a young unknown woman who had been grown up in stores was lying.
Elena_Kamch
Olga, yes easily from China (although it is written local). We have a lot of everything Chinese
But today I made a jar of cabbage. I really want to. I'll write later how it turned out.
Can you add honey instead of sugar?
celfh
Quote: MariV
unknown grown
Olya, and what is she not tasty (((
But your recipe is very tempting, although I absolutely do not know how to ferment cabbage. I'm ashamed to say - I'm buying ready-made))
Elena_Kamch
And I don't know how ... I can't do it, and that's it!
I decided to try this recipe again
MariV
Elena_Kamch, Elena, about honey - I don't know, I haven't tried it. I would not add honey instead of sugar - honey has its own, unique and incomparable aroma and taste. It's not a fact that it will be good with cabbage.

Much depends on the quality of the cabbage itself - perhaps it does not work out because the cabbage is from China. Nitrates above the roof ...

celfh, Tanya, it can't be! Cho to ferment it - it ferments itself, just give it a little attention - let out the gases, add the brine and that's it!
Elena_Kamch
MariV, Olga, we remove the cabbage in the cold, how active fermentation ends, right? It is not necessary to withstand three days?
Three days have not passed for me, wanders very weakly, I decided to put it in the refrigerator. And before that it was so good bubbling
MariV
Elena_Kamch, Elena, if the active fermentation process ended earlier than three days later. then you can put it in a cool place.
alba et atra
Great recipe.
I've also been making cabbage for about 20 years.

Kiev style sauerkraut
MariV
alba et atraElena, but I just got my hands on this recipe! Now I will only do this more often! Two 3 liters are already gone! got it ...
alba et atra
Quote: MariV

Two 3 liters are already gone! got it ...

Not surprising!
The cabbage is delicious!
Olya, you must also make red cabbage.
MariV
alba et atra, Elena, thanks, I will definitely do it!
Elena_Kamch
alba et atra, Elena, but it is not very hard turns out? I love red, but because of its hardness I rarely use it ...
alba et atra
Quote: Elena_Kamch

alba et atra, Elena, but it is not very hard turns out? I love red, but because of its hardness I rarely use it ...

Flax, no, it seems, not very hard.
Yes, and it comes across different, like white, there is more and softer, and there is drier and harder.
Elena_Kamch
Thank you! Straight reddish wanted I never tasted fermented.
Do it with carrots too?
alba et atra
Quote: Elena_Kamch

Thank you! Straight reddish wanted I never tasted fermented.
Do it with carrots too?

Yes, with carrots.
In my photo, the carrot is clearly visible.
Flax, but now most likely the normal red can no longer be found, we must wait for a new crop.
I want to grow my own red. I bought a couple of varieties, have already sprouted. It remains to grow. Let's see what happens.

I love salad red very much.
The variety is called Kalibos. Very tender and tasty.
Elena_Kamch
alba et atra, Lena, it's great that you can grow your own! I think it will be absolutely delicious, delicious
We have to dance such dances with tambourines with cabbage ... it's hard to grow a good one, I can't master it myself ...
Until the new harvest is still so far ooo ... But there is a theme in the bookmarks, in the fall I will try


Added on Tuesday 05 Apr 2016 00:30

And you have super beauty in your photo! Very appetizing


Added on Tuesday 05 Apr 2016 06:03

MariV, Olga, came with a thank you and a report. For the first time in my life, I liked my cabbage! It turned out delicious!
Thank you!

Kiev style sauerkraut
MariV
Elena_Kamch, Hurrah! ! ! That's good!
alba et atra
Quote: Elena_Kamch

For the first time in my life, I liked my cabbage! It turned out delicious!

Lena, congratulations!

And thanks to Olga for bringing a great recipe!
MariV
alba et atraElena, I was surprised that such an old, simple and always successful recipe has never been posted on the forum!
IamLara
Quote: Elena_Kamch

alba et atra,

Kiev style sauerkraut
With cabbage! What beauty and deliciousness it turned out!
Mine is still standing, fermenting, my husband dragging and eating, threats do not help
Elena_Kamch
Quote: alba et atra
And thanks to Olga for bringing a great recipe!
And I mean the same! 🔗
MariV, Olga, Thank you again!
🔗
There was a belief that I can also ferment cabbage 🔗
alba et atra, MariV, IamLara, girls, thank you for being happy for us with cabbage! 🔗 🔗 🔗
MariV
Elena_Kamch, Elena, so I didn't pull this method of pickling cabbage out of my bins for nothing! very happy about you!
IamLara
accidentally inserted an off-topic photo, wanted to remove the post, it didn't work ...
Mine is still bubbling
Olga from Voronezh
Thanks for the recipe!
Elena_Kamch
Quote: IamLara
Mine is still bubbling
IamLara, Larissa, show later Interesting!
IamLara
Elena_Kamch, certainly, in my 5L jar, incomplete, it surfaced a little, but it wanders, the smell is pleasant, my husband eats (alive), in a day it will be ready.
MariV
We ate our own from two 3-liters, I will ferment one of these days. I liked this method itself!
IamLara
This is mine, also almost gone: we are actively eating + had to share, maybe delicious!

Kiev style sauerkraut
Ratas Julia
Good day. I want to thank MariV for the recipe, the cabbage is really delicious. (y) Prepare without wasting time. There is only one question: how to make the cabbage a little softer? As far as I understand, cabbage cannot be wrinkled. Maybe she just needs to stand a little longer? (we didn't store it for a long time, they ate it quickly)
MariV
Ratas Julia, Julia, thank you, thank you, I will be glad!

About softness - in the spring, in April I made and dropped one jar in the cellar - it seems worth it. Tomorrow, in the light, I'll try. In my family, this method has taken root very much - I like crunchy hard.
ninza
Olya, as I understand it, you can't crush the cabbage so that the juice doesn't come out of it? Right? And then the cabbage is bought, I'll do it in the evening.
MariV
ninza, Nina, yes, that's right - don't crush the cabbage, so that the juice doesn't come out in advance. It will be crispy, 100%.

Here Nata-Chuchelka explained well why cabbage is not worth crushing

3. Next. Cabbage cannot be wrinkled! I mean, how many people begin to "hammer" it. Especially with salt. This will be a washcloth in a huge amount of juice. You will damage and break the vacuoles (cells containing juice), the juice will flow, the crunchiness will be lost. And the cabbage should crunch up to a concussion, and the juice should ferment inside, and not separately from the cabbage!))) Therefore, we just mix well in a large wide bowl (basin, for example), picking up the mass with the palm of your hand from the bottom to the top.

Details - here.
Kiev style sauerkrautSauerkraut from Chuchina's mother
(Scarecrow)
Nadyushich
Thanks for the recipe! Super simple and super delicious! Now I live separately from my family, so my husband himself sauces cabbage according to this recipe. It couldn't be easier! So also gratitude from my husband.

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