Super Tanya
I do not understand ... put the whole hot pepper or cut it? In the photo in full ... but this year I have some kind of not hot peppers. There is no time to wait for an answer .... I cut everything, just pour it over. Resolved ... cut into rings.
SchuMakher
Super Tanya, sorry for being late ... I put it entirely, well, no matter how sharp it comes out. Although, of course, it all depends on the pepper, of course ..
Super Tanya
Masha thanks for the recipe! The cabbage turned out to be great! I'm sorry ... I didn't have time to take a picture. My sister came, we dined with her with potatoes and cabbage ... her a jar with us, and a jar for my nieces! It's ... over. Not enough! I will definitely do more. For me ... not enough salt, but a lot of bay leaves. I have a lavrushka from the Caucasus, it was torn from a tree, and it is very dry. Yes ... and the next time I'll put two peppercorns ... mild one was born.
SchuMakher
Quote: Super Tanya
For me ... not enough salt, but a lot of bay leaves. I have a lavrushka from the Caucasus, it was torn from a tree, and it is very dry. Yes ... and I'll put two peppercorns next time ... a mild one.

correction to taste

I barely made such a cabbage on duty by Georgians, so they had it sweeter and almost mild
Zeamays
SchuMakher, Masha, thanks for the recipe.
Made like a Minutka salad, without beets and vegetable oil.
We water in a plate with whatever you like.
Well, very good proportions in the marinade.

Cabbage marinated in Gurian style or mzhave combosto in a different manner
SchuMakher
Zeamays, also a variant of Bon Appetit
Irishk @
Mashunya, and I will come to you with thanks !!! Cabbage turns out just lick your fingers !!! The second time I did it, I added a little more sugar, I like it a little sweeter. And so everything is super! Even the capricious husband ate.
SchuMakher
Irishk @,: a-kiss: bon appetit
Irishk @
So the time has come for vegetable delicacies, I already want something like that. I remembered about delicious red cabbage, bought everything and today I will conjure. It turns out very, very tasty.
Olekma
Quote: Irishk @

So the time has come for vegetable delicacies, I already want something like that. I remembered about delicious red cabbage, bought everything and today I will conjure. It turns out very, very tasty.
I also remembered about her, even brought the cabbage home, but I never got around to it, maybe I'll do it tomorrow. Painfully this cabbage wants!
SchuMakher
Olekma, Irishk @, yes, I've already thought about it ... Although, unlike "our" sauerkraut, this one is good even in summer ... What can you say. Georgia ... Warm land, ludi warm and their recipes are the same, generously sprinkled with the sun
Taman
Masha, Schumacher. I occasionally visit Konkovo. If you meet at the bus stop, I can bring my own sea salt)
Elena_Kamch
Masha, congratulations on all the coming holidays!
Over the weekend, I wanted this cabbage so much, I ran to look for the recipe. Did it. A day later, she took a sample, decided that she had not enough marinated and left it to stand at room temperature. Today (two days have passed) I began to put it on a plate, and the brine lasts. From liquid it became stretching. This did not affect the taste, but I want to understand the reason. Have you ever had this?
In the first test, I did not climb into the pan with my fingers and eggs
Trishka
Elena_Kamch, Len, I have never been Masha, but I can fit in ...
I had this with sauerkraut, classic, I sin on the cabbage itself, apparently I got something wrong, maybe you have it?
With the past 🎄🎄🎄 !!!
SchuMakher
Elena_Kamch, and figs knows what it could be, but with ordinary sauerkraut this definitely happens when it’s overstated Maybe some snotty bacterium starts

Here's what I found:
Mucus production is caused by fever.

It can also be considered correct to say that mucus can appear in a jar in which the cabbage is poorly compacted and contains air. In this case, as well as at elevated temperatures, there is a vigorous multiplication of bacteria, which cause the appearance of mucus and darkening of the product.

Can I eat sauerkraut that has mucus in it?
I will say right away that there is nothing terrible and supernatural in the formation of mucus in sauerkraut, and you can eat it without any harm to your health.
If you notice the appearance of mucus at the very beginning of its formation (air bubbles appear above the cabbage and the liquid level rises greatly), then I recommend mixing the upper layers of the cabbage with the lower ones and putting it in the refrigerator. This will stop the proliferation of bacteria and mucus production. After 1-2 days, such cabbage will be completely ready for use.
If you notice mucus too late, and it has spread to all the cabbage, then just put it in the refrigerator and rinse it in a sieve under running water before use.
If you still do not dare to eat such cabbage in a salad, then you can use it for making soups, baking pies, pies, or simply for stewing. With such increased temperature treatments, all bacteria will die, and the dishes themselves will turn out to be very tasty. Therefore, before throwing away the sauerkraut with the mucus formed in it, think about what and how you can cook from it.
How to reduce the risk of mucus in sauerkraut?
To prevent mucus from forming in your sauerkraut, I recommend first of all making it according to the correct recipe.
Tamp the cabbage well. There should be no air in it, and the upper layers should be covered with "its own juice". Otherwise, the cabbage will turn black and / or mucus will form in it.
It is important to keep the cabbage at the correct temperature for the first 2-3 days of starter culture before placing it in the refrigerator. It should not exceed 20-220C, otherwise the rapid growth of bacteria and the formation of mucus is guaranteed.
Be sure to put the cabbage in the cold 2-3 days after the start of the starter culture for its normal storage, for example, in the refrigerator or in the cellar.


Conclusion.
Do not rush to throw away the sauerkraut if mucus has formed in it. It can be used as a filling for making delicious pies, pies or pickle, as well as for stewing in a pan.

Trishka
Quote: ShuMakher
snotty bacteria start
, and I thought she was a current in the nose zavodizza
SchuMakher
Trishka, fick you, she vizde current snot different
Trishka
Quote: ShuMakher
she vizde
What a toadstool ...
Elena_Kamch
Oh girls Masha, Ksyusha, thank you!
I sin on high temperature. The pan stood for half a day near the battery
It will be necessary to conduct another experiment and put it away.
I used to have such snotty with Provencal cabbage. I have sinned on my pens Some kind of unfriendliness at my pens with cabbage, although I myself love it

Quote: Trishka
With the past 🎄🎄🎄 !!!
Ksyusha, you too




By the way, I very much decided to eat such cabbage and it was delicious!
I already put it in the refrigerator yesterday
And when should it be removed in the cold? Was it cold for a day?
SchuMakher
Quote: Elena_Kamch
Was it cold for a day?

yeah, in the cold she will "come to mind"
VitaVM
Mashenka, thanks for the wonderful cabbage recipe. I liked it very much
SchuMakher
Vityush, Eat to health
alba et atra
Masha, your recipe was published in a magazine.

Cabbage marinated in Gurian style or mzhave combosto in a different manner

SchuMakher

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