Kitchen little things (2)

cabbage is very sweet - maybe it will cost.

If you put more salt than the norm, there will be no lactic acid fermentation, that is, the cabbage will not be sauerkraut. It's just salty.

Ladies, off-topic, but

I am looking for a cabbage recipe to make it simple, but to taste salty with sour sauerkraut. Let me explain: I love pickled, mint, and my husband recognizes only pickled, so I'm looking for a recipe for both yours and ours)))). I can't get enough of it, I've tried a lot. He did not go to the brine that was salty, while the pickled cabbage salad was going on, but he was tired of it. Please share delicious and simple recipes

To all

[Anna67]

Anna67, cut the apple back then, they will take on some of the salt and contribute to fermentation, I now began to add apples to the cabbage, in addition to carrots, it went very well, we are already eating the first three-liter jar

[Nathalte]

Nathalte, or maybe just a little to do for everyone?

[Anna1957]

Anna1957, I tried it, but I don't know how to do it a little bit, and still everything is not eaten up and is thrown away

I don't know how a little bit

The calculation is simple: from 1 kg of fresh cabbage, 1 liter of sauerkraut comes out ... similarly with pickled. It is most convenient to ferment in small portions with a wet method, for example,
Sauerkraut without straining (Tumanchik)

[Natasha]

Natasha, and if you salt, salted, and then marinate it for your husband additionally, in small portions, that will turn out to everyone's taste

[Marina]

Marina, tried it, it tastes good to me, he is capricious
Buttercup, I'll try. I didn't think of this option ...

[svetta]

svetta, and I am also in old Siemens, this combine is very many years old, I bought it on a used ebay 15-17 years ago. I wanted to buy a new one, then I took a kitchen machine like TM, but there is no grater in it, so I put this one in the cabinet and still works like a beast.
A couple of minutes and behold, a small fork of cabbage for pies

marinate additionally, in small portions, that will turn out to everyone's taste

Natasha, I, like Dandelion, suggested making cabbage salad. My husband doesn't like vinegar, I put it aside for him, and add to the rest. And everyone is happy.

A couple of minutes and behold, a small fork of cabbage for pies

Almost the same on the mezzanine, it seems, is a 300 watt moulinex. Only cabbage for pies and a biscuit for charlotte was made, the mixer quickly got bored. I would like to get it from behind the chopper, but together with Bosch it will take up a whole cabinet

A couple of minutes and behold, a small fork of cabbage for pies

Fast - yes, but very large.

[Crown]

Crown, or with knives very finely

[Crown]

Crown, or with knives very finely

With a knife for a long time, I'm better on a grate with transparent straws, and in pies with small crumbs, a cube.

[Crown]

Crown, but not with a knife, but with this chopper. We once crumbled them. I don't know why not with a disk.

but sooo big.

Well, I don’t know, for me the same thing is, if you cut it into smaller pieces, then after frying there will be crumbs.

I am delicious, he is capricious

Duc ... each his own 250-500 ml of cabbage and that's it

More skin than meat, luckily.

How many times have they told the world ... Put on your gloves, take the holder! No!
Just...

[Nonsense]

Nonsense, not mine,

I think this is a feature with poor eyesight to navigate with the help of hands. In general, I don’t understand what I’m doing with gloves, and I don’t use any, either household or Kevlar. And I just don't wear gloves, but for a different reason: it's even colder in them

Wear gloves, grab the holder! No!
Just...

We are all in a hurry somewhere. Hemostatic sponges to help you, girls. Probably all of us at least once, but cut off a piece of our finger, but I still continue to use the burner, though I bought a "kevlar" glove
Anna, I’m just the opposite, I try to do everything with gloves, I always have large packages of 100 pieces of vinyl or latex, I don’t wash dishes with my bare hands, I only work with dough with my bare hands

Well, yes, then a glove is also needed for the oven: in addition to cuts on the same finger, there are four burns

[Mandraik Ludmila]

Mandraik Ludmila, but it is very convenient to work with the dough with gloves. The pies are sculpted at once. I now mold cutlets with gloves, and cheese cakes.

[Longina]

Longina, but my dough sticks to my gloves and they slip. And the stuffing when I knead the same thing. I'm completely uncomfortable. I can't even imagine sculpting pies with gloves.

[svetta]

svetta, everyone adapts as best they can.

In general, I don’t understand what I’m doing with gloves, and I don’t use any, either household or Kevlar.

And in Kevlar you don't need to understand anything: three without any fear of cutting yourself. Naterla - take off and start to understand)))

[Anna1957]

Anna1957, without gloves, I hardly understand at what angle my product is to the grater and slicer. Yes, and they are expensive gloves, most likely they will still lie like a package of disposable ones - I don't even remember.

Yes, and they are expensive gloves,

No dearer than your wounded hands. With disposables - no comparison in functionality. And the angle can just be selected as needed.

you will torment her to cut cabbage for salting, for

Choi-ta? I am just a giant and I planted - quickly, conveniently, beautifully.

I just started reading, maybe we’ve already discussed everything, I haven’t had time to read further. But I will also express my opinion, because exactly 2 days ago, once again chopping cabbage for pickling, I wanted to raise this topic.
I came to the conclusion that for me the Giant is the most convenient tool for shredding.
Having Berner Prima, no longer has a cauliflower on it. True, for the filling in pies I chopped Carly on a grater, I like when the cabbage is finely chopped for the filling.
I tried to chop the drum from the Zelmer meat grinder on the nozzle. Fast, convenient, but not for salting. You have to cut a lot with a knife.
I also have nozzles on the MRM mini harvester, also shred quickly, the bowl is large and you can put a quarter of the pump in it at a time. But there are even more debris than after the drum from the meat grinder. I do not use shredding attachments from this mini harvester at all.
Recently bought Blender BRAUN MQ 775 PATISSERIE. And twice for salting I chopped cabbage on it. Shred cabbage is not small volumes, usually 6 - 9 liters. It does a great job, but ... after thinking, and taking out Brown for the last time, she pushed him aside and picked up her old, forgotten Giant float with floating blades. At what my husband, seeing my hesitation on what to shred, offered to bring an old Sovdepovskoy hand grater shredder and said that he would help chop on it. But I rejected it at once.
All the same, I realized for myself that, having a bunch of devices and devices for shredding cabbage, there is no sweeter Giant for me.
Shredded this time 3 huge fork of cabbage, this is 10 - 11 kg, it turned out 3 very tightly packed, full cans (a bit too large). I did it in 40 minutes. I am very comfortable, fast and I like the cutting after the Giant. But I'm not shredding here and there, but only in one direction. It seems to me that the shredder is slightly larger. So the Shredder Giant rules! And already for borscht, stew cabbage or turn on Brown for the filling.
But this is my opinion! I completely admit that someone has a completely different opinion

[Twig]

Twig, kitschen not only I use it, but in the refrigerator there are already 3 cans of two liter with cabbage, they are shredded.I have a model: 5KFP 1644 for 4 liters of the entire series, this model is the most expensive, but also the most well-equipped. She has 3 bowls of different sizes and 3 pushers of different sizes that fit small into medium and large. This model differs in capabilities from its brothers, which are smaller in displacement, but the equipment is also very different. If your model is not the same as mine, then the cut will be different: the small displacement of the bowl there are simpler functions and even the neck is smaller. And maybe you have mastered not quite correctly switching buttons, there are subtleties: turn the lever for hard vegetables or soft ones like strawberries or boiled vegetables - for them there is a pulse button lever. If you confuse them, then it cuts incorrectly. It is very heavy at 14kg and is a big plus - stable. It is a pity that you did not love it, if you use it correctly, an irreplaceable machine.

how do you complete the half-head of the Giant to the end

Light, usually small remnants that are hard to hold in the hand, they crumble, I cut it with a knife. But this time Brand’s bowl was standing nearby, and all the remnants she cut into it. Conveyor - fast and convenient! The floor of the giant Giant chops in a couple of minutes, and the remains of Brown in seconds,

An important difference when shredding cabbage with an ordinary knife and various manual shredders: if, when shredding with an ordinary knife, you can immediately cut the stump, in other cases, the stump is not removed, but is used to facilitate holding all the cabbage leaves together without falling apart and as a "handle" to fix the remainder a head of cabbage when manually chopping.

I try to do everything with gloves, I always have large packages of 100 pieces of some vinyl or latex,

, I can't work with meat without gloves

Meat and fish only in gloves, and minced meat in gloves, but the dough, I like working with it without gloves, this is from the sensations of pleasure, I love working with the dough

when shredding with an ordinary knife, you can immediately cut out the stump,

For the first time in my ... sit years I hear that it is necessary to remove the stump. I always chop only with her, the leaves are kept in a heap and do not crumble.

There is no sweeter Giant for me.

yeah ... but I just calmed down and again thoughts rushed to dance

You don't like shred cabbage with a giant - very finely and the cabbage does not become elastic, but like a rag, you want a little larger, and it is not convenient to ferment, only I use this in a salad. I already think maybe I can't, or are the giants different? Already many times I watched the video, it seems normal, I have well sooo thin.

[Irina]

Irina, I shred with a burner, a fine clove with a nozzle. And good for salads and cabbage soup!

You don't like shred cabbage with a giant - very finely and the cabbage does not become elastic, but like a rag, you want a little larger,

And I have the same thing. Once I tried it, it turned out to be some kind of lump. Had to throw it away

For the first time in my ... sit years I hear that it is necessary to remove the stump. I always chop only with her, the leaves are kept in a heap and do not crumble.

Thoughtful - how am I a shinkyuoval with hands ... I already forgot
Yes! With a stump, and to the end. At the end, I pass the stump with a knife in a circle, but I also leave a lot. Strongly rough stems are not pleasant. But the Giant turns these rough stems into lace stripes.
I pre-cut the stumps only if I shred them on some electric shredder, yes - first the head of cabbage into 4 sectors, then I cut the stump and then into pieces corresponding to the loading hole. But this is if I know that I use the whole pump.

yeah ... but I just calmed down and again thoughts rushed to dance

Vika, we are all different! And until you try it yourself, you won't understand! You see, many people do not like a too small shredder, but for whom it is, on the contrary, an advantage. I would buy the Giant again because of the 4 floating blades. Well, I also love a fine grater. It is so arranged that there are no unnecessary squiggles on it, a smooth surface.And no product lingers in the cracks. Having several electric shredders, I will never rub cheese, processed cheese, garlic or chocolate on them, only get them dirty. And on this grater I often rub directly into the dish. For example a Jewish salad. First, the cheese is processed (rub directly into the salad bowl), the grater remains all in the cheese. Then I chase the eggs, first the yolks, and then I try the whites. Boiled proteins cleanse the grater. And at the end, a couple of garlic cloves make the grater "sterile". After that, peel off only the remnants of the garlic with a knife and rinse under running water. A couple of minutes and the salad is ready, and you don't need to wash any bowls or attachments.
The cleaner is constantly in use. But I don't really like the slicer, and I don't use it at all for Korean carrots, it's easier to take Berner.

do not like shredding - very finely and the cabbage becomes not elastic but like rags

To avoid this, I already wrote above, I try to chop it like a plane, in one direction. But even here it is selective. If the shredded top of the head is shaken, with small leaves, then in one direction, and I try to direct the grater more horizontally so that it captures a larger surface. Yes, thin! But not like a rag, but rather tender leaves. Just now, I was just filling it with sugar, and ate, I could not tear myself away. It crunches on your teeth, but you don't need to chew too much, like shredded cabbage on Brown. Brown or Berner, for me, only in borscht, in stewing. But whoever has good teeth, young, then why not in sauerkraut

First, the cheese is processed (rub directly into the salad bowl), the grater remains all in the cheese. Then I chase the eggs, first the yolks, and then I try the whites. Boiled proteins cleanse the grater. And at the end, a couple of garlic cloves make the grater "sterile".

Nelya, and I do so, just exactly as you described!
But for something else I have not yet adapted it ..

[irina23]

irina23, kirch,
By the way, who wants a giant, try to scold the cabbage with a regular vegetable peeler, the result will be the same, only that there is one blade, not several. If the result suits, then you can buy the giant.
I would not buy it now, but if there is, let it be, I cut their meat on a scrapbook

Crunches on your teeth, but you don't need to chew too much,

This is my size. I love it very subtly, but not with a rag. It may depend on the type of cabbage and the method of salting (well, the age of limitation), but if our cabbage is soft, then at least cut it soft and it will work out.
Oh, I forgot to pierce it!

Once upon a time I really wanted to buy a Giant ... But one thing stopped me: in the large photos I saw that because of the serrated sharpening, the cut of the products is not smooth, but microwaves. This is about the same as grating carrots for pilaf on a Soviet grater - "I can't get on with that!" (FROM).
But the Berner shredder does not give such an effect, everything is smooth and clear there!

[Igor]

Igor, literally this very minute I wrote about it in "vegetable cutters" - there is such a "micro" wavy cut that it is practically invisible. Especially when you get a gain in eight times productivity.

there is such a "micro" wavy cut that it is almost invisible

Noticeable - noticeable
Now I've cut the red cabbage into the salad, good!

I can't use a fruit holder on the Berner, it's inconvenient, it falls off of it often, or my hands are like that. Therefore, in the harvesting season, I went with planed hands. Now I ordered Kevlar gloves for Ali, it seems that it is not very expensive, something 250-300 rubles, I don’t remember exactly, they have already arrived. They are the same size, not very comfortable, but I rub everything to the end and much faster, I don’t think about how not to cut my fingers off. Now I think I need to find the size of the palm and it will be very good.

Noticeable - noticeable
Now I've cut the red cabbage into the salad, good!

Blinaaaaaa Well they are teasing me again !!! I imagine how cool it is in a salad. And it's not about the visual "remark", but about the taste. Red cabbage oh how good I guess. So it is oak.

All! Today I will plan a salad with ribbed vegetable peeler.

[Svetlenki]

Svetlenki, and which one is horizontal?

Anyone can try, and horizontal and vertical and oblique. If only it was toothed. To understand the degree of slicing.
And I'm sure you will. But for pickling cabbage, it's still thin. And you can understand this only by fermenting the cabbage.
I like to plan, everything seems to be fine, but the end result is not the same.

For me, too, the Giant is thin for fermentation)) And for the salad, that's it)

PS: I left to bernit (although I'm afraid this business) cabbage for sourdough))