Lu cia
Dear MariV!
Towards the end of my life, I learned from a casual acquaintance a wonderful recipe for pickling cabbage in Kiev style, made it - the cabbage still crunches, however, a little sour (there is not enough salt, or overexposed, but overall - class!)
I found you, I would like to ask - a friend assured me that large, non-iodized salt was needed. What, in fact, and if there is none ?!
Thank you!
Katko
Lu cia, cabbage is fermented with non-iodized salt and not extra (which is very small), everything is so
Svetta
Girls, my friend always uses iodized salt, well, she needs health. And sauerkraut, and makes conservation - everything is super and it turns out !!! Iodized salt is now not the same as before (another form of iodine is added), and horror stories about it continue to walk.
By the way, this issue has already been discussed in some topic here on the forum. CAN!!!
Lu cia
Thank you! Thanks everyone!
I asked a quick question, now I'm explaining.
They said that iodized salt is good, according to indications. But when salting, it softens cabbage. I didn’t take it. It was about a very LARGE one. The first time I salted it - sourish, harsh. Then I began to take an ordinary one - well, this is nectar and ambrosia !!! Once again - thank you !!!
Katko
Today I put the 3L can
Kiev style sauerkraut
Tancha
Katyun, why did you regret the carrots? A little more would not hurt.
Katko
Tancha, Tatyana, hid it inside, want to teach?
MariV
Katko, Kate, but teach! I need it too.




About salt - I had a puncture with salt in the fall. I decided to use a kind of sea, from Israel. A pack of salt stood and stood, so I decided to use it. For the first time the cabbage had to be thrown away - it became soft, and even "damp".

Therefore, I always buy only stone for salting. It is possible and evaporated, but I'm calmer with a stone one.
Katko
MariV, studying somehow the issue of snotty cabbage ... I remember they did not come to a consensus: roofing felts cabbage itself, roofing felts hot, a lot of salt, a lot of carrots ... I had a case, I got snotty once, but fermented like and put it in the cold, sort of ok




MariV, yes, everything is simple, so it went into the jar, this angle was chosen by the cat photographer and the carrots there are normal so
MariV
Katko, Katerina,, I realized, about carrots.

About snotty - I decided for myself firmly and radically - to throw. I will not treat this covid in cabbage.
Katko
MariV,





We wander
Kiev style sauerkraut
MariV
Katko, Kate, wander carefully, without masks, go? And there is no digital pass?
Katko
MariV, abuzz) with help
Tusya Tasya
Quote: Katko
somehow studying the issue of snotty cabbage ... I remember they did not come to a consensus
I got snotty cabbage twice this winter (rubbed with salt, not this one). Moreover, if the first time I salted at a low temperature and could be attributed to this, then the second time I salted in a very warm apartment. I suspect the cabbage was to blame. Either a variety, or processed from spoilage in warehouses, or overfed when grown. Both times the cabbage was bought in different places.
MariV
Quote: Katko

MariV, abuzz) with help
Yes? Well then, wander to your health!





Quote: Tusya Tasya

I got snotty cabbage twice this winter (rubbed with salt, not this one). Moreover, if the first time I salted at a low temperature and could be attributed to this, then the second time I salted in a very warm apartment. I suspect the cabbage was to blame. Either a variety, or processed from spoilage in warehouses, or overfed when grown. Both times the cabbage was bought in different places.

Anything can be.

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