Kiev style sauerkraut

[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.

Sveta, what a smart girl you are, a bright head, she guessed to measure it with an electronic thermometer. I also measured it now, in the kitchen +17.9. Probably you are right, there are no comrades for taste and color, I do not like peroxide, I like moderately sour. But all the same, the experiment continues, tomorrow evening I will take a sample and compare.

[sour]

I took a sample, it looks like a taste, the cabbage is slightly sour, the brine is much sourlike last time. However, with the addition of bell pepper, the brine seethed in the jar while piercing the cabbage, much more actively. Tomorrow morning I will add sugar and go. I just thought that the author writes that sugar should be added when the fermentation process is over and the brine calms down, and I was guided by the slightly sour taste. And last time and now.
Anyway, any cabbage, the longer it costs, the more it ferments. Maybe this is an exception, I don't know if it can be verified?

I also decided to make this cabbage. Previously, fermented in the classical way, then with water in a jar, but less - a glass was added. Then in the foggy way for two years. And in this I made it according to Irina's recipe, but transferred it not to a jar, but a plastic bucket for pickles - and after two days the cabbage fermented badly, sour. Well, right away, as usual, the hands are hooks, but you blame the recipe, although there were no problems before.
In general, I decided to try a new way. The day before yesterday evening I filled the jar, yesterday at lunch I was already wandering with might and main. I pierced it five times. It seems to me that by the evening it will stop emitting gas at such a rate by the evening. Keep warm, or put in the refrigerator? And about sugar - doesn't it make the pickle slimy?

[Svetlana]

Svetlana, after the cabbage stops emitting gas, I add sugar and put the jars in the cold basement. According to this recipe, for me personally, the brine never turned out slimy. But as you know, the "snotty" of cabbage depends more on the cabbage itself (the variety or how it was grown), and not on the recipe. Several years ago I made cabbage according to the Tumanchik recipe, it was always excellent, but once it turned out slimy. Then I bought cabbage in a store. So it's hard to predict!

and once it turned out slimy.

I’m not the only one so shy. Once I heard that if you add sugar when pickling cabbage, it becomes slimy (I stepped on this rake).
At first I thought: Why ferment two three-liter at once ...: crazy: I’m straight the most intelligent - in the end I buy a small head of cabbage (flattened, as advised) I stuck this head of cabbage (only something weight 1.2 kg) almost 5 liter can! !!!!! I poured more water so that the cabbage floated freely - 3 liters. And every half hour I took a sample - it's good that today is a working day and there will be something left for the evening! But I didn't add sugar. I'm afraid somehow.
The cabbage is very tasty. : drinks_milk: I'll bring a report in the evening.
Thanks for the recipe!

[Innochek]

Innochek, really, add sugar only after fermentation is over.
I, too, once got slimy cabbage, stepped on a rake. But that was in her youth, she added sugar during fermentation and then for many years fermented without sugar.
And then I came across this recipe and loved it very much.
A wonderful cabbage comes out.

[Innochek]

Innochek, Inna, maybe I didn't write it exactly, but I meant that it was according to this recipe (with the addition of sugar) that I never got slimy cabbage. Namely slimy, a few years ago, there was cabbage, which was cooked without sugar. And the most interesting thing is that according to the proven recipe, I cooked it many times, and everything was always fine. And then again in the banks snotslimy.
What is it connected with? But obviously not because of the sugar. Therefore, prepare according to the recipe, do not be afraid! And I would not add a lot of water, a liter is too much for me. After all, cabbage gives its juice and then too much liquid is obtained.

I planted this head of cabbage (only a weight of 1.2 kg), almost a 5 liter jar !!!!!!!!

Didn't you tamp this cabbage at all ?! I have 2 kg of the net weight of chopped cabbage pushed into a 3 liter jar! I always take a swing of 2.2-2.3 kg, minus a stump and just a full can. And then this stuffed cabbage will settle down a little, just a place for fermentation remains.
I will support Nelya: sugar when added to cabbage does not affect the snotty brine in any way. Somehow my cabbage turned sour, which I fermented only with salt, but when the jar stood in the refrigerator, the brine became transparent and liquid. By the way, it doesn't affect the taste in any way.
I read that snotty comes from the wrong T regime and from the wrong bacteria that naturally ferment cabbage. Remember how curdled milk sometimes snot. We are guilty of this on the quality of milk, but it was simply fermented by the wrong bacteria, well, it happens in life. These bacteria are everywhere around us and it is impossible to influence the process. So is the cabbage.

Well, when cooking yogurt, there is more sterility and we don't poke it with knives, and cover it with a lid ...
I don't add water to juicy cabbage. But this time, apparently, it was necessary - quite a little brine turned out, half a can of cabbage is no longer there (I save, otherwise it wouldn’t be there at all), and it still goes to the bottom. But tasty, not bland. With onions and sunflower oil, and boiled potatoes ...

Didn't you tamp this cabbage at all ?!

I tried, then I realized that I don't have a three-liter jar, a two-liter one, but all the cabbage won't fit. Well, do not be trifles Nadenka, took a 5 liter. In fact, it turned out like Tumanchik has a lot - a lot of brine. And in fact, delicious salted cabbage. The floor of the can is gone!

two-liter one

Yes, one kilogram would be enough and half the jar would remain empty)))

Yes, the cabbage stopped actively fermenting after two days. I held in at three - the brine rose a little and spilled out a bit, but quite a bit. Yesterday I poured the brine, tried it - vigorous. I added sugar, poured the brine back, put the cabbage in the refrigerator. Yesterday we already ate, without waiting a day. Got it out!))
But we love such a well-leavened one. Now the main thing is to stand well))
And she became a little soft, apparently, she rammed it too hard into the jar. But crunches. I decided that for us it is also better than hard, like just chopped. We are blanching carrots according to Timych's recipe
In general - thank you very much for the recipe, now I know for sure that it has stuck))

[Nelechka]

Girls, I am very glad that this old way of pickling cabbage came in handy! I myself only ferment, although I tried various methods.
Nelechka, special thanks for maintaining the theme!

[MariV]

Hurray, now the mistress of the topic has appeared! Now everyone who is interested will definitely receive the right advice!
MariV, I am very glad to return to the forum!

[Nelechka]

Nelechka, no such special advice - let the cabbage ferment properly. And that's all. Recently I have been making sauerkraut in a pan, it so happened that there were no cans at home. It turned out that when salting in a saucepan, it is more convenient to release gases. Then I put them in jars.

My cabbage turned out to be delicious, very sour (!), But there is a slight smell, although it often pierced and to taste (but this, most likely, depends on the cabbage itself) as if I added ginger, here is its characteristic bitterness.
Thanks for the recipe

[MariV]

MariV, I also got hooked on this cabbage. And now I have a whole bowl worth it, I've just turned it over. It is very convenient in the basin, nothing flows out anywhere and it is a pleasure to interfere.

[svetta]

svetta, Sveta, sisra! We must do as it is more convenient!

I somehow forgot this cabbage in the cellar, for almost a year, 3 liters. Remained the same crunchy and tasty. And now I specially put the jar in the refrigerator from April until October - so that it goes straight into the cabbage soup.



Irinap, Irina, yes, it depends on the type of cabbage.

We finished the first three liters today. If I buy another head of cabbage, I'll push it. )

Here is my 8-liter bowl of cabbage, there are 3 kg of it.

I also thank you for the cabbage recipe! Very tasty, crispy, moderately salty. I'll add some salt, now I'll put it in a saucepan too. Bon Appetit everyone!

Girls, can you put frozen carrots in this cabbage?

And I want to say thank you for the cabbage. Today they tried (on the fifth day, as they did) and ate, ate, ate, they could not tear themselves away.

[Elena]

Elena, I often use grated carrots from the freezer in cooking. I think that it can be used in cabbage.

[Nelechka]

Nelechka, no such special advice - let the cabbage ferment properly. And that's all. Recently I have been making sauerkraut in a saucepan ........ Then I put it in jars.

MariV, well aot! And you say no special valuable advice not left no! Isn't that advice? Just the other day, I chopped a lot of cabbage, 3 large swings. More than 10 kg turned out, plus a carrot. And although I push the cans very tightly, all the cabbage does not fit in three 3-liter cans. I had to fry unplanned pies with cabbage. And if I had read your advice before, I would have pushed all the cabbage into an empirical pan. But I'm an obedient student, they told me to write it down into the banks - into the banks and stuff it!

the whole basin is worth it, I just turned it over.

Sveta, why stir up? I never stir up cabbage, only pierce it as deeply as possible with a bread knife. Even when I chopped a lot into a big camtrull.

can I put frozen carrots in this cabbage?

Lena, I would not add frozen carrots to sauerkraut! Even if there is no fresh carrot at home, it is not hard to buy 2 - 3 carrots for sourdough. Firstly, cold after freezing, frozen. And secondly, fresh carrots will also give juiciness to the cabbage, and not give away frozen water, But I think so, there may be other opinions on this matter!

[Nelya]

Nelya, I pierced the cabbage and stirred it up. To be honest, I did not see the difference, I do it as conveniently. And in a basin it is just convenient to just turn it around with a fork.
But the carrot after the freezer does not change, the juice does not leave, honestly. I always keep some grated frozen carrots for all sorts of NZ and did not notice any changes in them. Or maybe I look inattentively.

[MariV]

Very tasty cabbage turned out! MariV, thanks for the recipe

[Wiki]

Wiki, I am very glad that I liked the recipe! I myself just finished the next batch of doing - some in a saucepan, the rest in a two-liter jar.

MariV, thank you so much for the recipe! I have been looking for him for a long time, so the familiar grandmother salted. She is no longer there and the recipe is lost, and here Cabbage is lying, tomorrow I already wanted to salt it. Here is a find so a find!

Girls, I will add an addition. If instead of 3 tbsp. l. sugar add 2 tbsp. l. honey, then the taste of this cabbage will become even better. Checked!

[strawberry]

strawberry, Natasha, I'm very glad that the recipe came in handy! I spied on Maxim Syrnikov's interesting addition to cabbage with carrots - black radish. I tried it, I liked it very much. Therefore, I can recommend.



svetta, Sveta, and this is very much an amateur. Honey is different, sometimes very perfumed. Do not put such cabbage in the cabbage soup.

Very tasty cabbage turns out! Best recipe in my opinion

and this is very much an amateur. Honey is different, sometimes very perfumed. Do not put such cabbage in the cabbage soup.

Doesn't smell of honey at all. And odorous honey is unlikely to be spent on cabbage.
And we don't cook cabbage soup at all.
Well, whoever wants, he will try)))

[strawberry]

strawberry, Natasha, I'm very glad that the recipe came in handy! I spied on Maxim Syrnikov's interesting addition to cabbage with carrots - black radish. I tried it, I liked it very much. Therefore, I can recommend.

Olga, how much should I put? Share, pliz. There is a radish bought just in case.

Doesn't smell of honey at all. And odorous honey is unlikely to be spent on cabbage.
And we don't cook cabbage soup at all.
Well, whoever wants, he will try)))

Svetulya, thanks for the advice, I'll have to try. You just need to remember, otherwise there is so much cabbage for kvass ...

[Gaby]

Gaby, Vika, per medium cabbage fork, one smaller radish.

Nelya, Sveta, did not want to litter the Giraffe's topic about her daughter, where you so persistently suggested this recipe, but I don’t understand why the trick is to immediately fill the cabbage with salt water? There is enough of its own juice in abundance! Crumbled, a bit of carrots, salt, a can and ... that's all. Yes, if the cabbage is not juicy, not winter, then you can and should add a bit of brine, so that the cap does not dry out, and then in a day and a half, but so purposefully at first ... What, it turns out an order of magnitude better and tastier than "traditional"? A?

[Igor]

Igor, and you take it and try it! Delov is a can of cabbage!

[Palych]

Palych, yes, tastier. I have tried all the traditional ways of pickling cabbage - this one is the best. With this method, chopped cabbage is practically not additionally injured. To evaluate, you have to do. Cabbage, fermented in this way, never becomes soft, always crispy. Can stand for a long time in a cool place. For a year in April, I ferment cabbage in this way and put some in the home refrigerator, some in the village cellar. This is for an autumn occasion, when there is no time to bother with cabbage yet, but sauerkraut is needed already.

[MariV]

MariV, plus!
Filling with water also ensures that the cabbage is in the brine, when, for some reason, there is not enough juice. This happens when salting on a waning moon or just such a variety. And so the result is always 102%.

[svetta]

svetta, but I'll take it and try)! I'm just afraid that a wave of these "barrel blanks has gone, tomatoes are the second pan, we have been eating blue for about a month, cucumbers are on the conveyor belt, right now, for the third time, they put a pan with pepper (this is new, we did not salt pepper earlier), I am silent for cabbage." .. so as not to rip the stomach with these acids.

[Palych]

Palych, you can not rush, the cabbage-sauerkraut season will last right up to the moment when there is old cabbage. You will have time for more.

never soft, always crispy.

In, and I love soft, which melts in the mouth), this will not work?

Filling with water also guarantees that the cabbage is in the brine when, for some reason, there is not enough juice

I already forgot about the juicy cabbage. Previously, they fermented in the usual way, so the brine was taken away, lane over the top. I have not seen this in recent years. Therefore, only according to this recipe.

In, and I love soft, which melts in the mouth), this will not work?

No.

I already forgot about the juicy cabbage. Previously, they fermented in the usual way, so the brine was taken away, lane over the top. I have not seen this in recent years. Therefore, only according to this recipe.

Yes, and tomatoes are very juicy, it is impossible to buy, just grow them yourself, and then you need to select a variety. So that the skin is thin and there is little pulp, but a lot of juice.

Well, okay, I'll try it like that, then I'll unsubscribe, only I always say it as it is, whether I liked it or not, whoever was offended earlier.
We have been preparing borscht in Peking for a year (since we cut out the bile). Norms in general. In principle, it is clear that the taste is different and the structure itself (like rags). Who has not tried to sour Peking wine like that?

[MariV]

Also what can I do according to this recipe, such reviews are good ...))
MariV, and sugar must be added? What role does he perform?

[LudMila]

LudMila, I didn’t add sugar the last time, but I didn’t notice any difference in the fermentation process, nor in taste. But I put the carrots in right away.
I was taught this recipe by a stranger on the bus. They drove for a long time, got into conversation, complained that sometimes, according to my mother's recipe, with a dry ambassador, cabbage stopped turning out.
I understand that when, according to this recipe, we simply fill in water at the very beginning, nitrites come out of the cabbage? Nitrates? Or some other bad substances and therefore, according to this recipe, cabbage is always obtained and always tasty.

If with sugar, then the taste is just kind of softer. And of course, you don't have to add it.

do nitrites come out of cabbage?

And where do they come out in these few minutes while they have poured and poured? From the same liquid, adding salt, a brine is obtained, which costs several days.

[Igor]

Igor, I do not drain. I immediately make a liter of brine and pour it into the cabbage.