Kiev style sauerkraut

Sveta, for some reason it always turns out differently for me. I tamp the cabbage well, but the water can enter either 0.8 or 1.2 liters. Therefore, I stopped first pouring water, I dilute 1.5 liters at once and pour it.

Very simple, fast and delicious. The brine is amazing!

Yesterday I sliced ​​and filled with pre-made brine. I did not ferment in a can, but in a 5-liter bucket. We'll see...

it turned out great, thanks, sugar put 2 kopecks spoons
crunches

I also got delicious cabbage in the bucket. Sugar put 2.5 tablespoons, just right for our taste. Thanks for the recipe!

[Nelya]

Nelya, and how much water you drain? Liter or other quantity?

The question is probably not relevant, but I just saw it.
Today I just made the second call of cabbage this season. The first call, 10 liters, was eaten with my husband in a month and a half, and we drank the whole rasol. Today I stewed the remnants of sauerkraut along with the fresh one for filling on pies.
And with a fresh one, the same amount, I tucked the Giant on 4 blades of a grater and firmly pushed three 3-jars to the eyeballs.
I still stick to the recipe and pour water first, then drain and dilute salt in the drained water.
Today, with 3 bottles, very tightly packed, I drained exactly 1 liter of water. And the same amount poured water and salt.

I also spilled about a liter

3 bottles, very tightly packed, drained exactly 1 liter of water

Nelya, was there only a liter of water in all three bottles, or a liter in each?
I fermented in a 5 liter bucket and immediately filled it with brine.

Sveta, from 3 bottles, poured a liter of water. This always works for me.



It does not fill as tightly in a bucket as in a bottle. I like to put more in the bottle. For many years, I have given up on buckets. Although there is a special clay keg for cabbage. But it seems to me that cabbage does not sour so quickly in bottles and cans. This is just my opinion.

I poured a liter of water from 3 bottles.

OGO how you stuff bottles !!!!!!! Although I push hard, I have more than a liter. So, not much ...

Sveta, I stuff, little by little. Wait, then add the cabbage again and tamp it again. And what I like about this recipe is that there is no need to salt the cabbage in advance.
I wanted to add cumin or dill seeds this time while mixing with carrots, but I forgot. I remembered when I already filled it with water.

[Nelya]

Nelya, add seeds and after
I also like it with caraway seeds and dill, even if I don’t forget (I’m not too lazy) to slightly break them in a mortar, mix cabbage with fragrant oil and with crushed seeds in a bowl and eat
so it is not necessary to add them when fermenting, and after that it turned out great

[katko]

katko,
Katya, but I didn't even think at all that seeds can be added with food. Need to try! Thanks for the advice !

[nila]

nila, Nelya, eat healthy, may it be tasty for you too

The sauerkraut season started with this recipe. I liked him very much, thank you, Marina.

Oh, Svetik, even you start the sauerkraut season late! We are already finishing the second 3-liter bottle. Another one stands. In the days I'm going to shred again. And the recipe - I have been using this recipe and sauerkraut for the third year already! For me, he is the most win-win :))))

[Nelya]

Nelya, so we don't eat any cabbage at all, and then dad asked.

I was going to ferment cabbage according to this recipe. Usually kvash is traditional. Well, everyone praises it very much, but I love cabbage very much. I just don't understand why everyone says the recipe is very simple. And it seems to me that he is more confusing. More body movements. An ordinary ambassador - shoved into the bank and wait.But I just can't decide - pour water right away or according to a recipe

[Ludmila]

Ludmila, I always do it according to the recipe, but you see how it is more convenient for you.

[Ludmila]

Ludmila, I fill with brine right away.

Opinions were divided.

[Nelya]

Nelya, thanks for responding. I was also inclined to this, I needed someone's advice. Well, here I am again in dumka.



Light, do you drain before sugar?

I bought forks of cabbage, I want to try to ferment. Only two or three times fermented in her life and those are unsuccessful. I really like sweet cabbage. Is this recipe sour or sweet?

[Sneg6]

Sneg6, there is sugar in the recipe, the cabbage will turn out to be a little sweet (for my taste). And if there is not enough sweetness, then you can always sugar in a bowl.

By the way, I love to sprinkle sauerkraut with sugar and sprinkle with homemade sunflower oil, delicious!

[svetta]

svetta, Thank you! I will try)

[Sneg6]

Sneg6, for my taste it is strictly according to the recipe just fine. There is sweetness, and there is also fermented acid. But I don't have a lot of water, I wrote in front. I fill the bottles very tightly.

[nila]

nilaHow to get it I will write. Thank you!

[Olga]

Olga, good luck! It will be interesting to read your opinion!

[Nelya]

Nelya, and now I am with delicious cabbage !!! ... Made with cranberries and caraway seeds. Vkusnaaaa !!!




Nelya, and now I am with delicious cabbage !!! ... Made with cranberries and caraway seeds. Vkusnaaaa !!!

And I chopped it today and just filled it with salt water

Two days since I fermented the cabbage. I was afraid that it would take longer, since the temperature in the apartment is now 18 degrees. Yesterday I looked at a few bubbles on the surface, today the brine came home from work and went to the edge of the can. (I don’t like to ferment cabbage in a jar filled to capacity, when the brine is poured out of it, I leave it somewhere 3-4 cm.) I took the brine, pierced it with a knife, let it out, which is not necessary. For me this is already possible, but I will hold it until tomorrow, so that everything would be according to the recipe.
MaryV, Olenka, thanks for the recipe!

And I got a strange cabbage under the eyeballs, settled by 4 centimeters. For the first time I see that a full jar is not full. I didn’t pour water - out of habit I always ram it so much that without it there’s a lot of juice

[Vika]

Vika, I also fermented on Sunday evening, but I pierced it this morning and the water poured out of the can. I'm also looking forward to tomorrow to add sugar.

Svetochka, hello, I decided to add now. Here I am so strange and protested. My daughter has already registered the bowl, I try everything and try it while passing by, for me it is already quite tasty. I'll add sugar and unsubscribe tomorrow. I added and I also remembered that in addition to carrots, I also added red Bulgarian pepper.

[Vika]

Vika, I tried mine, but it's still not sour at all, it's too early to sugar.

Svetochka, I also added Bulgarian pepper four small pieces, maybe he gave something? Once I read in the book "Ukrainian Cuisine" of the Soviet edition that you can add Bulgarian pepper to cabbage, and not just markov, sometimes I add it at will and availability.
For me, the brine is sour, like ready-made and the cabbage is already sour. Or maybe my can is on the table, next to the stove.

And I got a strange cabbage under the eyeballs, settled by 4 centimeters. For the first time I see that a full jar is not full. I didn’t pour water - out of habit I always ram it so much that without it there’s a lot of juice

And this is my first time. Did everything according to the recipe. There was a can of 3 liters and 1.5 liters. When I drained the brine to add sugar, the cabbage sagged a lot. As a result, it reported in 3 liter and 0.5 liter remained from 1.5 liter. I nudged strongly initially

[Vika]

And I still can't do it, my hands don't reach the cabbage. Although they bought cabbage, a whole bag. And the jars that had fermented before were almost finished, there was left on the bottom of the third jar, it is urgent to chop them.
Vika, due to sweet pepper, your cabbage quickly fermented. Do not keep it for a long time, eat it quickly, it may acidify. Re-fermentation gives more than carrots.
Ludmilawhen you drain the water, it settles a little with me. But not much.I fill the full jars very tightly, pouring little water. But when it is without sugar, water flows out of the cans all the time. I substitute the plates, and pierce the cabbage well twice a day. I pierce the entire volume of the can straight with a long knife, because the cabbage rises all the time and pushes the water out. But when, after draining, you add sugar and pour it over again, then the cabbage does not rise and the brine does not pour out.



I forgot to add: when I pierce with a knife, I pour all the spilled brine from the plate into the bottle with cabbage. And so many times.

I forgot to add: when I pierce with a knife, I pour all the spilled brine from the plate into the bottle with cabbage. And so many times.

And I do that. I have a can in a 3-liter plastic bucket, it turned out to be more convenient than a plate.

Here, and I pour it back into the cabbage. Nowhere (including in my mother's notebook) was this written, every time I doubt it is necessary to do this or only at the end with the addition of sugar?
but I continue every time I poke a wooden sushi stick into the jar.

[svetta]

svetta, but it's more convenient for me to drain from a plate. Rather, I have an enamel bowl, the shape of a deep plate. It is not necessary to take out a 3 xl bottle from the bucket, it is easier to remove it from the plate.
Anna, you need to pour the water back into the jar, because during fermentation, almost all the juice is poured into the bowl, and very little of it remains in the jar. And a little air is emitted with a wooden stick. With a long knife, the air escapes better, and the cabbage is additionally rammed, and the juice penetrates the best layers of the cabbage.

[nila]

nila, thanks, I will pour it out.
And it turned out to be normal with a stick, no worse than a knife, but I pierce it more than once. Convenient - the fabric hangs well on them, closing the jar and the bowl itself from debris.
Apparently, it is necessary to cut a jar to replace this one, but there is not enough space in the refrigerator - again I was drawn to sour milk, the dough also sleeps there, the meat is marinated. And under the window I'm not sure about the temperature regime, it seems that it is already possible, not summer

[Vika]

Vika, due to sweet pepper, your cabbage quickly fermented. Do not keep it for a long time, eat it quickly, it may acidify. Re-fermentation gives more than carrots.
Thanks to Nila, I didn't know that pepper gives faster fermentation to cabbage. And what about the fact that the cabbage will peroxide, before, when fermented in the usual way, I did not really notice this.

What a day there is with sugar, this morning I decided to take a 0.5 liter jar to work for lunch. Moderately sour cabbage and very tasty turned out. I will of course observe the acidity of the cabbage. But it seems to me that we will not stand for a very long time.
Thanks to the author for the recipe!

Today I looked at the leftover cabbage in the jar and realized that it was time to ferment in order to hold out and smoothly move on to swallowing cabbage from another container. Today I fermented cabbage with carrots, but without bell peppers. Neela, you pissed me off. We set up an experiment, the temperature in the apartment is the same, the heating was not turned on (bastards). This is a real experiment, so we will find out if bell pepper gives Th a thread? I will report back soon.

[Vika]

Vika, and last night I filled it with sugar and today my husband has already taken a sample, delicious! You see, my process is taking longer. Here, either the pepper is to blame, or yours is warmer.

Sometimes I have 5 days. I put this one in the refrigerator for the third time. Judging by the scales in the kitchen it was 24 heat, now it's already 21 ...

Svetochka, where is +18, and where is +17, and the author wrote that you can ferment only from +18 degrees, otherwise the cabbage will not ferment. I'll have to measure the temperature in the kitchen. I have an electronic clock in it and a thermometer. Here I am guided by them. There is also a barometer with a non-electronic thermometer, I can measure the temperature with it, it is super accurate, I can remove it from a carnation.
Actually, I'm cold, I'm sitting in a fur vest, but I love comfort when it's warm.

[Vika]

Vika, I now have 19.5 degrees in the kitchen, measured it with an electronic kitchen thermometer. Sitting in a fleece vest and fleece home boots, I'm warm.
And I also thought ...you and I may have a different perception of sauerkraut to taste, you ALREADY, but I STILL NOT. My dad generally used to buy only peroxidized cabbage, which has become soft, it tastes and tastes just right for him.

We set up an experiment

Vika, how serious you are.
And to be honest, I didn't bother with the temperature at all. And I didn't even read where the recipe says about the temperature. But how much fermented, you could see the warmth, because it fermented well. But now it’s not worth it, because we’re not drowning either, and it’s cold in the house.

you ALREADY, but I STILL NOT

I'm in the middle: I like it to stay in the fridge for a week, or even longer. And it really becomes softer, and the taste changes. But already in the refrigerator, not on the table.