Kiev style sauerkraut

[Hope]

Hope, it's good that the recipe came in handy! I, too, now only do this, not in tubs, but in banks, as necessary.

Olenka, thanks for the recipe, it's a very tasty cabbage.

Girls, I beg your pardon, but now you can already sour cabbage? I'm not a special specialist in this matter, but I seem to have read that they ferment winter, and the head of cabbage should be so flattened. And so I want cabbage now!

Yesterday I filled a 3-liter jar in the evening, today I started to bubble. The head of cabbage was round, not flattened, but tight. Cabbage grew in a dacha near Moscow. The variety is not known. Girls, and the banks are not covered by anything when fermentation is in progress?

[garvich]

garvich, Tamara, we just cover the banks from above.

[MariV]

MariV, thanks for the recipe. I really want to try to do it.
I just don’t have an enamel pan. And this is very principled?

We have already eaten one head of cabbage, traditionally fermented, and now I will try various other recipes. I liked this one for its simplicity.

[anavi]

anavi, Olga, you can always ferment cabbage, if there is a cool place and there is a suitable variety white cabbage cabbage!

I fermented in April, there is one can in the cellar - crispy!

Now appeared in the markets and supermarkets cabbage variety "Slava" and others white cabbage varieties suitable for winter storage and fermentation. The head of cabbage is not necessarily flattened, it may be round.

Marina22, utensils can be any, the main thing is not chemically active, you will pour this brine back into the jar.

Florichka, Irina, try it. I re-fermented in many ways, I stopped at this because of simplicity.

[MariV]

MariV, Olga! Thanks for the recipe. Simple, tasty and always great results!
Now I have two favorite and reliable recipes, yours and "Sauerkraut without straining" (Tumanchik).
Thanks again!

[Tatka1]

Tatka1, Tanya, I am very glad that the old recipe came in handy!

It is very timely, because the cabbage fermented since the fall is almost over, and it has already become soft.

Olya, how do you ferment it in the fall? I want to buy now a bag of cabbage and ferment in a large enamel boiled. So my grandmother always did for the winter, I remember - you go to the barn in winter, pick up a bowl of cabbage, and she already with pieces of ice in an unheated barn ...
But I was not interested in this before, I was still a child, and now there is no one to tell, unfortunately, the granny is gone ...
And mom does not remember how and what to do.
Can you tell me? Otherwise we love sauerkraut, but how to do it, I have no idea

and my mother just rolled up the sauerkraut with the lids - and in the basement, it stood perfectly all winter, without peroxidation anymore, but I'm still afraid to use this method)) it's easier for me to ferment it a little as needed. but before people had to store the harvest, they couldned a lot, fermented in barrels, and now - went to the store and bought a pumpkin - fermented ... that's how we live now

[lana light]

lana light, Svetlana, if there is a lot for the winter, look here

Sauerkraut from Chuchina's mother (Scarecrow)

- This is a traditional method, tried by many generations of housewives.

I am now only using a canning method.

kavmins, yes, of course, I went and bought a head of cabbage, fortunately, cabbage is always on sale.

[MariV]

MariV, Olya, the most delicious autumn, like Slava, then she's not in stores. We are already selling reinforced concrete in winter, of course it is not the same

[Jiri]

Jiri, Irina, it happens in any way. Learned to store.

[MariV]

MariV, Olga, I bought a cabbage - indeed, the "Slava" variety turned out to be - pickled, today they started eating - well, such a delicious thing turned out - just fly away !!! Thank you very much just for such a simple and delicious recipe!

[anavi]

anavi, Olga, I am glad that everything is fast, simple and tasty!

[Olga]

OlgaWhat a delicious cabbage turned out! All my men, especially my son, liked it. crispy, moderately sour. I, too, have been buying ready-made sauerkraut at the market from a saleswoman for several years. Having tasted my sauerkraut I was very surprised that mine was 1000 times tastier and juicier! Now I will ferment myself and no market purchases! It's so easy to do, I didn't even know. One has only to buy a normal cabbage and hands themselves will reach for the knife to make such a treat. I cut the cabbage into very thin strips with Philips multi-slicer. Stirred with carrots delicately. The jar was filled tightly, without too much pressure on the cabbage. As a result, the cabbage turned out to be what you need! Thanks for the great recipe!

[garvich]

garvich, Tamara, I'm glad! I love it myself quickly and without blemish!

[MariV]

MariV, Olga, The cabbage turned out to be just awful! I am very glad that now I have learned to ferment cabbage thanks to you! Many thanks to Olga for such a cabbage!

[velli]

velli, Valentine, and I'm glad!

Olenka, tell me please, do you have to add sugar or can you skip this moment? I'm afraid my husband is teaching him. He even smells cabbage salads (well, he doesn't like sauerkraut with any additives).

[Tanya,]

Tanya, what problems? Follow a different recipe! There are so many of them both on the Internet and on the forum!

Boiled or salted cabbage (MariV)

or do it like this - fast and tasty too!

or do it like this - fast and tasty too!

Too late to rush, already chopped from the morning. The cabbage was a little dry, and it lay at home for a week, so the recipe was just for her. I will report on the result without sugar.

I am reporting. And without sugar, everything is normal. The cabbage is crispy, moderately sour, just the way I like it. Very fast and hassle-free. The bank has already been cut by half, it still needs to be done. Olga, thank you.

[Tanya]

Tanya, I am sincerely glad that I liked the recipe! We, too, have already halved the 3-liter!

Girls, please tell me, with three tablespoons of sugar, is it sweetish cabbage?
Tomorrow evening I will need to add sugar, so I am sitting wondering if there is too much sugar?
My husband is afraid that the cabbage will turn out sweet, so I thought.
I have never added sugar to cabbage, all my life I have been fermenting without sugar.

Added Sunday 20 Nov 2016 11:02 am

[Sorceress]

Sorceress, Olga, cabbage will not be sweet at all, because it will stand for a day, lactic acid and other beneficial bacteria will crumble sugar, fermentation will continue.

[MariV]

MariV, Olga, thank you very much.
What temperature should be in a cool place?

Olga, from 0 to +10. If it is higher, it will quickly peroxide. I now have +15 on the floor in the loggia, while it's well worth it, but half a can of two three-liter bottles remains. I don't do much.

[MariV]

MariV, I wanted to clarify this moment when I asked about a cool place.

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.

I know perfectly well where to store cabbage).
On my loggia, even in severe frost, the temperature is only 2 - 4 degrees lower than in the apartment.
But there are special cabinets, in one the temperature is like in a refrigerator, and in the second it is much colder, my husband made a ventilation system.
Usually I store cabbage where it is very cold, but this is already a long-term storage.

[Olga]

OlgaThanks for the great recipe! For a long time I resisted the new: as they say, habit is second nature, as cabbage was salted in the family, so I continued! But the soul could not stand poet - no matter how I buy "Slava", it was not even close to her, although the heads of cabbage were flat, but alas, not tasty and dry, so the traditional method was not ice.
I got a head of cabbage on the Berner, stuffed a 3-liter plastic bucket (there are no cans at home) - I'm sitting waiting I did everything according to the recipe - the result exceeded my expectations: tasty, crunchy, juicy !!! Now I will not bother looking for the "right" cabbage - I will salt what I find

[Natalia]

Natalia, here I am in the same way - that year, in the fall, I ate it in the traditional way, by January they ate everything.I caught the eye of this recipe from my archives, I tried it, everyone really liked the cabbage! Now that's the only thing I do.

And yet - if in doubt about the recipe, make a one-liter jar. Count the salt-sugar, and that's it. Although there is an opinion that all sorts of beneficial bacteria - lactic acid and others, including yeast, respect a large volume - either dough or other fermentation. Well, it seems, there is where to turn around ...

I am reporting.
The cabbage turned out to be soft, the taste is incomprehensible.
I did everything exactly according to the recipe.
The first three days the cabbage stood at a temperature of 24-25 degrees, the 4th day in a cool place.
And she wandered actively and ate sugar well, but something still went wrong.
In one day I made cabbage according to two recipes, according to this one and according to my perennial (dry).
The quality of the cabbage is the same, but one is soft, the other is crunchy.

Tomorrow I'll try again to do it according to this recipe, it should work like everyone else.

[Enchantress]

Enchantress, Olga, so you need to do it in your own way, for many years. And that's all.

[MariV]

MariVWell why, especially since I have more than one long-term method.
After all, mistakes are possible and the quality of the cabbage could fail ...
Maybe this is due to the temperature regime, since my home is very warm.
OlgaTomorrow I will try again to make cabbage according to your recipe, especially since I have already bought another variety of cabbage.
I also want to taste this delicious cabbage

[Olga]

Olga, anything can be, although my apartment is also very warm. In the kitchen, 25-26.

[MariV]

MariV, Olga, I have the same trouble. And if you cook, then everything is 26-28. Therefore, it was necessary to constantly keep the hood on and open the window. And put the cabbage so that there is no draft or even any epidermis.

[MariV]

MariV,
Olyushka, thank you for bringing this cabbage recipe here. You yourself know how it happens, I’ve got used to making it according to one recipe for many years, because everything seems to suit me. And then I decided to retreat and made this option. And suddenly I realized that I like this one better. So thank you so much

[Andreevna]

Andreevna, Sasha, joy, thank you!

[and]

Something "violent fermentation" is not. One hundredandt on the table in the kitchen for the fourth day, small bubbles when pierced. The temperature in the kitchen is 21 *. It tastes good, but it looks like it is not fermented, or something. Still hold or add sugar - and in the refrigerator? Or add sugar, but then let stand for a few hours on the table?
Oh and who am I asking if MariV was last on May 31, 2017 - 4 months ago ...

Can you add honey instead of sugar?

IMHO not a good idea for this dish. IMHO a good idea - before the last filling of brine add 3 liters. jar 3-4 st. l with a heap of seedless raisins, and mix with cabbage. Then sugar is not needed, the taste will become even more interesting, the leaven will go more fun. However, this will probably already be a different recipe ...

[TATbRHA]

TATbRHA, keep it on the table for another day, then add sugar and in the cold.

[Tusya Tasya]

Tusya Tasya, honey, thanks, I will.

[MariV]

MariV, Olya, I just made this cabbage and now I have a question. Why pre-pour cabbage with water and keep it for 20 minutes? What does it do?
I stuffed the jar tightly with cabbage, it included 2 kg. Separately, in a liter of water, I diluted the salt and immediately poured the cabbage without preliminary pouring. But I got 2/3 of a can of water and even slightly lower, and the recipe said about a liter of drained water. I added some salt on top and poured water about a glass. I will wait for the result.

Girls, do you, too, first fill with water, and then with saline? And how much water is obtained?

[svetta]

svetta, I immediately fill it with water and salt. Water is always included in different ways, probably depends on the juiciness of the cabbage. We now have some kind of wrong cabbage, like palastas.

[Tancha]

Tancha, and you fill it with water at once, and how much salt do you put? I understand that there is 1.5 tbsp of salt in the recipe. l. per 1 liter of water, i.e. a clear proportion. And if more water comes in, then how?
And after all, cabbage can be pushed in different ways, then you get a different amount of water ...

And if more water comes in, then how?

If there is not enough water, then I pour another half of the can, and put half the salt. Well, if there is a lot, then I just pour out the rest of the water.

Girls, do you, too, first fill with water, and then with saline? And how much water is obtained?

Sveta, I always do it strictly according to the recipe, as Olya advises. First, I fill it with water, drain and dilute the salt. I never have extra water. How much I poured, I fill in so much. I always ram cabbage tightly into jars.

[Nelya]

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