Kiev style sauerkraut

[strawberry]

strawberryPreviously, our grandmothers used to ferment cabbage in tubular barrels only in a dry way, except for salt they added nothing. There was a rule to ferment on the growing moon, cabbage was especially good on 5-6 lunar days. So my grandmother was born in 1905 to me. told.

Everything else about women's / men's days, about menstruation, etc. crap - nonsense!

Growing up to 12, and then decreasing ... So tomorrow I'll do it again without water. Thank you!

[strawberry]

strawberryPreviously, our grandmothers used to ferment cabbage in tubular barrels only in a dry way, except for salt they added nothing. There was a rule to ferment on the growing moon, cabbage was especially good on 5-6 lunar days. So my grandmother was born in 1905 to me. told.

Everything else about women's / men's days, about menstruation, etc. crap - nonsense!

Yes? And I have never heard of such a thing from my grandmother born in 1875 ...

Yes? And I have never heard of such a thing from my grandmother born in 1875 ...

Well, my grandmother taught my mother somehow and I heard, I remember. Well then ...

I sent the recipe to a classmate in Germany. Begins to walk around the world About days I read somewhere for a long time. But I didn't have grandmothers ... Dad was born in 1895, and my mother was from an orphanage ... I remember salting cabbage in a barrel, but about the days ...

Well, yes, after all, in cans in brine, they recently began to ferment cabbage. And so mushrooms and cabbage in a barrel container were harvested. I remember our neighbors from the upper floor put a barrel near the door. By the spring, such a dukhman was walking with his feet ...

[MariV]

MariV, so I fermented cabbage according to your recipe. Now it is very warm here, in two days I fermented, added sugar, put it in the cold. How delicious it is!
I liked it very much! And cook it very quickly.
Thank you!

[MariV]

MariV, The cabbage is delicious. The husband brought the heads of cabbage dry, oak. Not salted, even bitter. And it turned out incomparable. Thank you.

Cabbage has been standing for 2 days and does not ferment.

A friend of mine today brought it for a test ... Solid, salty, dry ... It all depends on the cabbage, she did not ferment much ... Another will not be praised! But she has a good cabbage-Glory grade. This is my fourth batch! Tasty, slightly softer than the first, but crunchy. Girls, and if the oak tree gets caught, can it shake it up a little? It's hard to find a good one now. Let's share some secrets ?! The cabbage is really fabulous!

and if you get an oak tree, can you shake it a little? It's hard to find a good one now. Let's share some secrets?

I wrote above that I chopped the oak wood on the Burner, on the thin side, everything turned out great.

Yes, a friend's was thickly chopped ... But she does not visit the bread maker Lady recommendations. Thank you Ёlenka.

and if you get an oak tree, can you shake it a little? It's hard to find a good one now. Let's share some secrets ?!

Can.
Chop this finely or finely chop and ferment like gray, that is, like the outer leaves that remain on the stump in the field after harvesting cabbage

Kroshevo (horse, hryapa) (toffee)

It is not necessary to hammer cabbage for this method of fermentation, as for koshev. It is enough to fill it with water and salt and observe the temperature regime.
Today I fermented a very juicy cabbage + black carrots are also dryish. Everything will work out.

In general, she ordered white juicy to buy, and so that the desire did not disappear, she brought her own, delicious

[strawberry]

strawberryyou see MariV, I have already tried everything, so ferment your hard green heads in the same way as white ones.In any case, one leaven and compare.

Marina, and I have only white, big ones .... To ferment for a long time This is a friend caught.

familiar

Please

Ferment for a long time

Any suitable electric unit with the "shredder" function - significantly speeds up and facilitates the preparatory stage!

Yesterday I put mine on, and today the process is already in full swing. Carbon dioxide has gone!



Why is cabbage used for dry sourdough? So that the sugars and juice are released from the leaves faster, ultimately so that the correct fermentation process (fermentation) begins. With the wet method of salting, the correct process is faster.
By the way, for lovers of soft cabbage. It became soft - spoilage, mucousness began, that is, putrefactive and butyric acid bacteria with appetite ate lactic acid bacteria, useful.

Please tell me who are in the know! put less salt, cabbage has been souring for 2 days. If salt brine and add salt?

Vika, why add more salt? The process is already underway, the cabbage is fermenting. If you put very little, then you can drain the brine and add salt.

[Natasha]

Natasha, I have 2 l jars and I put 2 thirds tablespoons of salt in each one. Talent...
Something hit on the head today ...

Vika, let's count. A 3 liter jar needs 1.5 tablespoons of salt. This means that 1 liter needs a third of 1.5 spoons, that is, half a spoonful of salt. And you put two-thirds per liter. It means even a little more than necessary.

1.5 spoons is still not enough for me, I put 2 tbsp. l. salt for 2 kg of cabbage (3l can).

[Mirabel]

Mirabel, Vic, last time I added salt, poured a little and mixed salt in this, and poured it into the jar, closed the lid and turned it over.



Tusya Tasya, in a 3-liter jar, a liter of water is obtained, here one and a half tablespoons of salt are needed for a liter of water, I also do not have standard three liters, I counted from the displacement of water.



MariV, I also put it back yesterday, I already ate it very tasty.

[Lerele]

Lerele, you can add more salt, but according to Vika added salt at the rate of 2 tbsp. l. for a 3L can, and not 1.5, as with a prescription. So there is no need to add salt.

[Natasha]

Natasha, nooo, not a liter, but a 2 liter can



Lerele, I will do so too!

[Mirabel]

Mirabel, do not spoil for sure. It seemed to me unsalted, I also counted incorrectly, I have cans for one and a half liters, or for 2, I don't even know

[Vika]

Vika, confused that you wrote "2 l cans and in each ...". So I decided that two liter cans. I never measure the amount of water, because cabbage can be stuffed in different ways. I buy cabbage, according to its weight and count. Two kg of cabbage is a three-liter jar. Plus a pound of waste. So it turns out a head of cabbage for 2.5 kg. The cabbage is loose at first, does not fit tightly, so at first I do it in a saucepan, and when it sits down after a few hours under oppression, then you can put it in jars.

Fermented with black carrots. The color turned out to be burgundy. I will still plant such carrots.

Girls, tell me, how much salt will there be in grams? I have lost the habit of measuring in spoons, I like it more in grams.

[MariV]

MariVhow interesting it turned out. The cabbage turns pink and the carrots turn orange. Or did you add the usual one too?



Arnica, Olya, in the recipe for such cabbage (I have been using it for many years), 1.5-2 tbsp of salt is added to a 3-liter jar. So the exact grams are probably not critical here. Although salt is plus or minus, it always turns out awesome.

[Arnica]

Arnica, what is written everywhere that in 1 st. l. 30g of salt is complete nonsense! I don't know where they got these numbers from, or the spoons used to be different.
I also sometimes weigh everything, I also measured salt.
In 1 dimensional st. spoon under a knife 18 g of salt, with a small slice of 20-22 g of salt. To get it like in reference books 30g, then this is Art. spoon with a big mountain!
So measure 22 g you can't go wrong. By the way, in all old books the calculation of salt for dry salting of cabbage - 250 g of salt was taken for 10 kg of cabbage (The book about tasty and healthy food 1955, I have)

Thank you!
On Sunday I made cabbage according to this recipe, but then they took doubts about the amount of salt.
With dry salting, I also put 25 g of salt per 1 kg of cabbage from this book.
And this one is filled with water, it seems like a little then
But in principle, the recipe has been proven over the years, so it will be delicious.
And sugar 3 tablespoons also "under the knife", without a slide?

And sugar 3 tablespoons also "under the knife", without a slide?

Here to taste. At first I did 3 tbsp. l., but then switched to 2 tbsp. l. and to me it tastes better.

Girls, and I threw out 2 cans of cabbage. My daughter bought huge heads of cabbage, immediately doubts were, but salted. It seems nothing, but it became soft, like a rag ... Threw it away ... We need to salt another one. Like the recipe, but nitrate? Something did not want to poison herself. Maybe wrong?

And I had 100g of sugar in my recipe. I thought it would be very sweet, but no — delicious.
For many years last winter, my cabbage also turned out to be completely soft. And this despite the fact that it is usually incredibly crispy. I still don't know the reason. The niece took it, ate it, there were no consequences.

It is possible that it is normal, since the brine remained transparent, it did not smell anything unpleasant, but ... I want to eat with pleasure, but this one ... Nothing, in three days I will enjoy it.

And do not hesitate, you will enjoy. She's delicious

Thank you! I have been looking for this recipe for so long and it turned out so delicious! Well, no luck with cabbage, that's okay. My friends are doing, they are also happy.

I also made a soft cabbage last week. I didn't throw it away, they ate it anyway. But from the middle of the jar, the cabbage became strong. I don't know what reasons to look for, but there are two probable ones: the cabbage lay in the house for a week before pickling, it was too hot in the kitchen and the pickling process was stormy.

Ale, everything became soft ... That is, at first it was strong, they were stored ... And in the kitchen, when they brought it, then I barely pulled it out to the loggia Today I didn't buy it in Lenta, I didn't like something. Tomorrow I'll go to another store, I miss the cabbage

Girls, how much brine is poured out of the can on the third day? I have a lot of something, but there is not enough cabbage

[Olga]

Olga, all the brine that spills out must be turned back into the jar. At first, he turns hard, I pierce the can with a knife, to the very bottom, and I release the air. When the cabbage is fermented, it really goes down and takes up all the brine. And then it seems that much less.

I got a lot of brine, but I poured it all into the jar. There was also cabbage in the saucepan, shifted it too and added a little to the first jar.
In general, I put it in the refrigerator. The day after tomorrow we'll try It seems to crunch

I also salted according to this recipe for the first time. Everything worked out for me according to the described technology, fermented on time, stopped fermenting on time. The cabbage turned out to be crispy white, only now it seemed to us fresh. So it should be, or did I screw it up somewhere? Usually I used to ferment cabbage according to my mother’s recipe, here on the site there is the same recipe "Sauerkraut from Chuchina's mother."

Mine is not fresh, very tasty!

[Tusya Tasya]

Tusya Tasya, Natasha, did not add the usual carrots, it is black so changed color. But the cabbage turned pink-purple.


Girls, Merry Christmas - it seems that you will now officially celebrate two Christmas.
And Happy New Year! Peace, health, prosperity in everything and everyone!

Merry Christmas - it seems that you will now officially celebrate two Christmas.

Orthodox Christians celebrate Christmas on January 7th. December 25 - Catholic Christmas, just made this day a day off. Celebrated by those who are baptized in Catholic churches.

My sister with a large family lives in Ukraine in Kiev, and I myself lived for some time in Western Ukraine in Stanislav.