Stern
I always fermented cabbage without pickle.
I put the chopped cabbage in a 3-liter jar in layers, mix each layer in a bowl with carrots and beets grated on a coarse grater and with garlic, cut into thin slices. Lightly tamp (without fanaticism), salt, throw in a couple of allspice peas and a bay leaf. And so on until the jar is full. Without beets and garlic, I did the same.
But in Germany, ordinary white cabbage is very different from ours. Firstly, it is so "oak" that I simply cannot cut it without the help of my husband, with all my desire.
Secondly, if you ferment in the way described above, the fermentation process of cabbage lasts for weeks.
And then I remembered that my mother was souring cabbage for herself, pouring it with brine. I decided to try it and, oh joy, the cabbage was fermented normally in three days!
Another good thing about this method is that you don't need to salt "by eye", there is a clear proportion.

Sauerkraut, in brine

Brine for 1 liter of water (I use filtered) at room temperature:
1 rounded tablespoon of salt and 1 teaspoon of sugar.
Since in Germany kavashny cabbage leaves me slowly, I ferment a little. It took me exactly 0.5 liters of brine for 2 900 gram cans.
Pour brine "shoulder-length". When the brine rises to the top, pierce the cabbage with a sharp knife to release the gas.
Store in the refrigerator. Sour cabbage in fourRI left the white one for the venigret, and the pink one has already been tried. : nyam: Crunches!

I read or heard somewhere that if you ferment cabbage a day without the letter "P", the cabbage will be soft.
Advice from rinishek... Generally, cabbage is tastier if fermented in the so-called. "women's" days are Wednesday and Saturday. Try it sometime, it has been noticed that it tastes better.
Advice from Alim... According to Pokhlebkin, it is necessary to ferment crispy cabbage during the new moon, and beets (for softness) at the full moon.
Advice from Panevg1943... Cabbage will be soft if fermented on the days of our women's joys. The same applies to all other pickles. Checked !!!
Advice from May @... And the opinion begs, is there any difference at all when to ferment it. Probably the main thing is to do it with desire, and if with a great desire, then it will generally be SUPER ...

Sauerkraut, in brine

Sauerkraut, in brine


Hairpin
I'm here with cabbage in brine ...
Well, I brined it today and put it on the table. And I thought ... to store it in the refrigerator ... Now or in three days, when I poke it with a knife?
Stern
Hairpin,in three days, of course.
Dolli70
Stеrn And they say telepathy does not exist. Sauerkraut, in brine I was going to ferment cabbage, I was worried that I could not buy suitable for fermentation, but here is the recipe for cabbage sauerkraut in brine, right there. Fermented. Thank you. Today I bought lemons, 2 kg. And here you are, lemon sugar. Did it. Thanks again. Sauerkraut, in brineSauerkraut, in brine What else would you like to cook? Sauerkraut, in brine
May @
abalone, and here I am about the cabbage. I sour in almost the same way, only I put 1 tbsp of sugar. l. without top, and salt with top for 1 liter. water. It turns out cool too. But I’m just watching who advises to ferment on what days. Interestingly, everyone ferments in their day and everyone praises. My mother-in-law always taught me to ferment (also by the way with pickle) on men's days, that is, Monday, Tuesday, Thursday, so that it was not soft, but crispy. And what is most interesting, the cabbage was always cool. And the opinion begs, is there any difference at all when to ferment it. Probably the main thing is to do it with desire, and if with a great desire, then it will generally be SUPER ...
Cubic
Stеrn I put it here already second 4.5 liter jar of cabbage in brine !!! Thank you, I have been looking for just such a recipe for a long time!

Sauerkraut, in brine

but this time, after she stopped bubbling, added 1 tsp of honey there, it also turns out deliciously !!
mowgli
But I salted it for the first time, and did not quite understand, so it means you don't need to pierce it right away? otherwise I was advised to insert the tubes through which we drink and I have already stuck them
Crochet
Quote: mowgli
do not need to pierce right away?

Natul, cabbage according to this recipe, we pierce only once, at that moment:

When the brine rises to the top

mowgli
Thank you, Inna. I left it on the table, did not cover it with anything, is that how it should be? or in the refrigerator?
mowgli
I also added carrots in circles, and in the second jar I added pumpkin
Crochet
Quote: mowgli
I left it on the table, did not cover it with anything, is that how it should be? or in the refrigerator?

Natulechka, you did everything right.

We put the cabbage in the refrigerator when it is completely fermented, this process takes me three days ...
mowgli
the pumpkin is definitely not needed, I had to catch all of it. Rinse the cabbage and over again ..

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