Let's crack it while the saucepan is cooking ?!

and where?

I don’t know. The broth is transparent

Yeah, everyone asked me about the noise, too. Where are you gone?

It seems to me that it does not exist, since there is practically no boiling and there is nothing to float.

We discussed a good question. Because I have always wondered why in some borscht the meat is just the most tender, like marmalade in consistency, so to speak. This is why - the right temperature range for cooking. And it looks like the slow is what the doctor ordered for the soup.

I'll throw it under the spoiler, suddenly someone will come in handy

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How do you put oppression there?

If I need to do oppression in a jar, then I bend a simple plastic lid and put it in the jar. She then straightens out there and it turns out like oppression. But salted cabbage is always in jars. All without oppression.

simple plastic cover

Yeah, I also wanted to say about plastic lids, like from containers with pickles. I put such a lid in an enamel can, in which I salt the cabbage, and from above it is like bending a glass jar of water. I don’t do a lot, just eat on a hunt, and make stewed cabbage / hodgepodge from the leftovers, it is better to cut another half of cabbage in a week.

How do you put oppression there?

If I need to do oppression in a jar, then I bend a simple plastic lid and put it in the jar. She then straightens out there and it turns out like oppression. But I always salt cabbage in jars. All without oppression.

I fermented cabbage according to one granny's recipe from youtube

I didn't put oppression. This is the first time I am making this recipe. It turned out half a three-liter can.

And I stopped making in brine. Somehow the wrong coat, for my taste. And the body loves more without pickle.
And cabbage juice is a weather indicator, even if it's in the fridge. By the warmth, the juice appears, and by the cold it disappears somewhere, and the cabbage is dry

stopped making in brine.

And I tried it once and we didn't like it at all, I always do as I wrote above.

I always do as I wrote above

Well yes. I just put a piece of black rye bread down and cover it with a leaf. I ferment the next batch of cabbage with a pinch of the previous cabbage or juice from the previous batch. It ferments faster)))
But it happened by accident. She began to ferment new cabbage. The container was filled, but the cabbage remained. So I decided to put the remnants of a fresh batch in a saucepan, where there was a handful of cabbage. I left it for the cabbage soup. So in a saucepan, the cabbage turned out to be tastier, as it seemed to us, and fermented quickly.

Well, yes, it turns out like self-leavening

Do you think crap will work out?

Do you think crap will work out?

Don't worry, it will work out fine.
And on HP there is a recipe with brine.
Kiev style sauerkraut

[Myrrh]

Myrrh, everything will work out fine. Such a recipe with water is good when the cabbage is dry, juice is needed for fermentation.
Once I tried to do this, but now juicy cabbage comes across and I don't add water. Plain sauerkraut.

[Marina]

Marina, I am confused that I have not added sugar. Somehow I did it with brine and added sugar. And the girls have now shown the recipe where sugar should be added. Let's see what happens. It will be a shame to wait three days and get kakikos in the end.
Unfortunately, I am not an expert in cabbage.

[Myrrh]

Myrrh, do not worry. I always do without sugar.

And what salt should you use for cabbage sourdough? Extra doesn't seem to fit, marine too

Extra doesn't seem to fit, marine too

Stone .. Large, so gray.the best salt for fermentation.

[Tatyana]

Tatyana, I decided to buy more cabbage tomorrow and grind some more. There will be several options).

[gawala]

gawala,
So we have not had it in stores for a long time. There is Adyghe, there is Himalayan, but there is no normal coarse rock salt

[rock salt for salting]

there is no normal coarse rock salt

like this?! There is everything and a lot)))
Eletskaya, Kazakh, Belarusian any, only non-iodized. Ukrainian is not, to which they are accustomed. But she was iodized and not

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wax, we type in a search engine rock salt for salting and forward))))

Pictures
🔗salt% 20 stone% 20 for% 20 salting & stype = image & lr = 213 & source = wiz

sourdough cabbage? Extra

And I only have this kvass, the main thing is that it is not iodized.

And the girls have now shown the recipe where sugar should be added.

Sugar is in that recipe for flavor and is added at the end when the cabbage is done.
But we don’t like sugar, and now I have tried only salt. I don't understand extra salt, it is very salty for me. Grind number one has always been, and now food salt is written on the label.

So we have not had her in stores for a long time

Come on .. In the south of Moscow. there is, but in the north of Moscow there is no .. I'll come and check. There is only one metro line, you can't run away ..

[marina-mm]

marina-mm, Marish, I did right away with this and that. At the same time, it dissolved and poured in water.

now food salt is written on the label

There, from one of the ends, for sure, it says: "first grade, grinding No. 1". Since "extra" is a finer grind. And there are also grinds No. 2 and No. 3.

we have not had it in stores for a long time

Complete, in all network it is available.
For example, salt from the Crossroads

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[Myrrh]

Myrrh, according to the grandmother's recipe with salt in water, I'm sure everything will work out.
And do it like in the Chuchelka recipe, I gave the link, I remember from the discussions that it helped many to learn and love to ferment cabbage, Natasha has the correct recipes.



Marina ま り な, I just turned a package of salt in my hands yesterday and didn’t find grind number 1, I remember that it was about renaming the change, but I didn’t look for it.



Recently I met a warning that a lot of fine glass is found in the composition of Kazakh salt, I don't take this myself, I don't know.
I use Iletskaya.

And I stopped making in brine. Somehow the wrong coat, for my taste. And the body loves more without pickle.
And cabbage juice is a weather indicator, even if it's in the fridge. By the warmth, the juice appears, and by the cold it disappears somewhere, and the cabbage is dry

and I did it for three years in brine according to different recipes. And we even liked it - so crispy. And then somehow I fermented as usual, in the classic way, and realized that I was bored. And it couldn't be better)

I wonder if you can salt pink Himalayan salt? I don't have another one now. Or buy an ordinary stone one?

[Svetlana]

SvetlanaI bought a hefty forks of cabbage. I sit and choose a recipe.

And I don't add sugar. I tried it twice - my pickle became slimy. Maybe with sugar, maybe with my hands - but I do everything with clean hands in clean dishes, and I have never had any problems with other products)

I wonder if you can salt pink Himalayan salt? I don't have another one now. Or buy an ordinary stone one?

Cabbage won't change color?
Better than usual, I think. Not necessarily stone, you can also evaporated and cage. The main thing is that it is not sea and not iodized, so that there are no extraneous tastes. Well, in my opinion.

I know more than one good housewife who has long and successfully fermented and canned with iodized salt.
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I bought some kind of St. Petersburg salt, it says stone, coarse grinding. Where else can I get not green, but white juicy cabbage

I know more than one good housewife who has long and successfully fermented and canned with iodized salt.

And what does this mean?
And just that some do not feel the taste of iodine. And there are those who feel and disapprove. Whereas the classic, iodine-free taste is liked by everyone.And I have never met a single one in my long life who would have liked the iodine flavor and who would have specifically looked for iodized salt for fermentation. Although I do not exclude it.
In a word, the hostesses like it - good health.

[Svetlana]

Svetlana, common table salt.

I bought a large head of cabbage and regular large salt. There are no flat heads yet, but round ones suit me.
I also remembered why I returned to the usual salting. Last time I got a soft cabbage in brine, like a rag. Not slimy, tasty, my husband ate with pleasure (by the way, he is not a fan, so that he was like a cartilage)), but a rag)). I sin on salt, because there were two heads of cabbage in one pan (at that time I did not Kiev, but Tumanchikova. But not for the first time, before it turned out crispy, and such an incident). And what kind of salt was - even then I did not remember)) I did not get hung up. I tried not to take iodized, but at the same time easily - sea. Or pink)

And what does this mean?

This suggests that you can safely use iodized salt for preservation and pickles. And the myth that "only not iodized" is not about taste at all. The taste is secondary here.

The taste is secondary here.

And I don't know how to taste. By habit, salt is all large and non-iodized.

In principle, I do not buy iodized. Only if the sea. There's no point. I read somewhere that you need to store salt under special conditions. The iodine content there is so scanty that you need to eat almost a glass of it.

Where else can I get white juicy cabbage?

white juicy cabbage?

Sednya was in the family magnet. White flattened heads, large. Maybe so everywhere? This is in our wilderness.
And to the market or from the cars? Now it may well be the right cabbage

White flattened heads, large.

I rarely see it in our "Pyaterochka". Disassemble quickly. Very quickly, I would say.

or from cars

We didn’t have any cars this year. Probably the dominance of local vegetables. Last year there were many cars with tomatoes and peppers. Later with potatoes and cabbage. This year, none.

about renaming a change

Well, yes, remove the word "cookery", "as not corresponding to the method of production." But in fact, this word just means "for cooking"! Analog: "cookbook" - a book with recipes for dishes.

[Lelka]

Lelkaand how do they look? I have never differentiated between them. I always buy round ones.

[Miela]

how do they look? I have never differentiated between them. I always buy round ones.

Miela, Myrrh, look



but she lay among the usual



Lelkais it? Seem to be? And then I climbed ahead of you, although they did not ask me

[Sveta]

Sveta, about! Got it! I haven't seen such people here. Maybe she didn't pay attention

[Sveta]

it? Seem to be?

Yes! And also these flattened heads are looser, as it were. That is, large, but lighter than you think
Sveta,

[Lelka]

Lelka, oh, so funny, I was here imbued with an elderly woman who chose cabbage. I say, what do you need? She's like stuffed cabbage. I say, take this one and point to such a head of cabbage. She says, what's the difference? I say, well, how, look at the shape, at the weight, it is looser, the cabbage will be softer and more aromatic (it seems to me that it is more aromatic). So this woman looked at me as if I were from another planet.

[Svetlenki]

Svetlenki, Sveta
They looked at me in the same way when I bought a slow cooker and told me that air fryers also exist in nature!
And they looked with great surprise and regret, like: this is how people are "sausage".