Sauerkraut without straining

Thank you. At night, I put the cabbage to the battery.

Thank you. At night, I put the cabbage to the battery.

Svetik do not forget pakastavats today!

[tumanofaaaa]

tumanofaaaa, my cabbage is ready. Delicious, crispy and stress-free. Thank you

[tumanofaaaa]

tumanofaaaa, my cabbage is ready. Delicious, crispy and stress-free. Thank you

Eat Olga for health and cook some more.

and I stood for a day and almost as soon as it was poured in.) but it's cool here. waiting) and uzho hotz)))

and I stood for a day and almost as soon as it was poured in.) but it's cool here. waiting) and uzho hotz)))

Waiting,

and I stood for a day and almost, as soon as the

So I only got ready after 5 days. All the same cool.

Irina, and I again put on a new batch, the previous one was already forgotten and indignation began among the masses "where are cabbage?" And thanks for writing about sugar, I added to this batch (I like sweetish, I don't have enough sweetness from carrots). Can you try it like that, right away with sugar, to ferment? And when the old pickle (with carrots that was already standing) was added to the new cabbage, do we leave the same amount of salt as in the recipe?

My cabbage flew away yesterday.
I will do more !! Very tasty and simple!

Ira tasted the cabbage and stirred it with a wooden spatula. And the cabbage, once chopped. I cooked half of the recipe, measured the salt with spoons, read in a book that 1 tbsp. a spoon is 30 grams, and a teaspoon is 10 grams. so I measured it. Maybe a mistake and add more salt. The scales don't work for me. Is there fermentation with buns or is this cabbage like that? What to do, wait or pour some more salt?

Now I looked at my cabbage. The brine has become cloudy, the fermentation process begins.

Irina, and I again put on a new batch, the previous one was already forgotten and indignation began among the masses "where are cabbage?" And thanks for writing about sugar, I added to this batch (I like sweetish, I don't have enough sweetness from carrots). Can you try it like that, right away with sugar, to ferment? And when the old pickle (with carrots that was already standing) was added to the new cabbage, we leave the same volume of salt as in the recipe

Natasha is smart. Lucky your household with the hostess. I never fermented with sugar. Mom taught me to add sugar to ready-made sauerkraut, but she fermented it with carrots. I took in from the brine and added sugar and cumin. But her fermentation is only in a saline solution. I only changed that I didn't put in the sahao at all. And the carrots were added to the already fermented cabbage along with caraway seeds. I'm sorry I'm writing from the phone. There may be mistakes. when adding the old pickle to the recipe, do not change anything. The brine will only speed up the fermentation.

My cabbage flew away yesterday.
I will do more !! Very tasty and simple!

Ira tasted the cabbage and stirred it with a wooden spatula. And the cabbage, once chopped. I cooked half of the recipe, measured the salt with spoons, read in a book that 1 tbsp. a spoon is 30 grams, and a teaspoon is 10 grams. so I measured it. Maybe a mistake and add more salt. The scales don't work for me. Is there fermentation with buns or is this cabbage like that? What to do, wait or pour some more salt?

leave it as it is, otherwise the fermentation will break down. When the acid rate is yours and you get the cabbage, you can pray and sweeten like any salad.

Now I looked at my cabbage.The brine has become cloudy, the fermentation process begins.

started

Ira, bought cabbage, the right head of cabbage,
and now the question is what to do,
either in two cans of 3 liters, or in a 5.5-liter stainless steel
In theory, a stainless steel (I have high quality) is suitable.
what to decide on, what to bet on

I salt all the time in a stainless steel, I just have another one and no.
Today I also cut cabbage, stands, sour.
She sent the recipe to my sister, she also delivered it.
Thank you!!

[Lerele]

Lerele, Thank you!
Now I'll definitely put it in a saucepan

Ira, bought cabbage, the right head of cabbage,
and now the question is what to do,
either in two cans of 3 liters, or in a 5.5-liter stainless steel
In theory, a stainless steel (I have high quality) is suitable.
what to decide on, what to bet on

Valyusha read the recipe - in a large saucepan. Unfortunately banks are not good. It should float freely and weather well.

Thank you girls for your attention and confidence in the recipe! Crunch to your health!

I didn’t add anything, today I took out cabbage from the bins, tried it, a little sour, and the smell of sauerkraut appeared from the bowl, now I understood about the weathering of cabbage. I'm waiting for the third day.

Ira, I didn't pay attention to the recipe before ... but it's a pity
I'll go and I'll chop cabbage

Girls, do it. Delicious cabbage turns out.

Already crumbled
I didn’t use a stainless pan, enameled large, no, I decided to fill a 15 liter ceramic barrel. First, I chopped one portion, it seemed a little cabbage, added another portion.
I don't know how it will taste, but I really liked the cooking process. At the same time, I also managed to cook the borscht.
A very convenient way to shred cabbage. Shredded on Prima immediately into the pots, poured into the keg as it filled.

Succumbing to the general cabbage-stress-free mania, I put a whole bucket to ferment!

I didn’t add anything, today I took out cabbage from the bins, tried it, a little sour, and the smell of sauerkraut appeared from the bowl, now I understood about the weathering of cabbage. I'm waiting for the third day.

we wait

Ira, I didn't pay attention to the recipe before ... but it's a pity
I'll go and I'll chop cabbage

everything can be made up

Succumbing to the general cabbage-stress-free mania, I put a whole bucket to ferment!

I got to the point on a large scale.

I got to the point on a large scale.

Frequently asked questions

and mine today still rustled)) a little more than two days. three hours after the appearance of the foam, I decided to try)) not yet fermented, but already tasty. ate almost half))
and yet, she concluded that the freer the cabbage feels in the brine, the better it is))
thanks for the wonderful recipe

and mine today still rustled)) a little more than two days. three hours after the appearance of the foam, I decided to try)) not yet fermented, but already tasty. ate almost half))
and yet, she concluded that the freer the cabbage feels in the brine, the better it is))
thanks for the wonderful recipe

IN IN !!! And I mean. Cabbage should float, do not ram! I We also eat during the tasting. ... And thank you for trusting the recipe. Eat and crunch without straining!

Ira, I also put
while shredding - already cracked raw, finally got a white and juicy
I will definitely report

Maybe I will repeat myself, but it will not be superfluous for someone to read this article from the Internet.

Sauerkraut is a favorite snack of many Russian people. From time immemorial to the present time, zealous housewives continue to cook it, starting in late autumn, having in their arsenal a huge number of recipes, secrets and tricks.

Let's see what exactly the benefits and harms of sauerkraut are.The fermentation of cabbage itself occurs as a result of fermentation of lactic acid bacteria, a similar process is called lactofermentation. The wonderful properties of sauerkraut are a positive effect on the functioning of the gastrointestinal tract, liver, and help in general cleansing of the body.

The fact that sauerkraut is much healthier for humans than fresh one is considered a paradox. The sourdough process enriches fresh cabbage with new useful substances, vitamins, which are absolutely necessary for normal life. After all, 300 grams of sauerkraut eaten daily contain the necessary amount of vitamin C, which significantly increases human immunity. Absolutely all the beneficial qualities of sauerkraut are preserved for ten months from the date of preparation of this unusually tasty and healthy product.

The absolute majority of the population of Russia will name only the exceptional benefits of this product. In fact, little can be said about harm, but it is naturally present. People suffering from an acute form of gastritis, stomach ulcers and duodenal ulcers are forced to eat this product with caution. At the same time, the lactic acid contained in sauerkraut can easily overcome even E. coli and other extremely dangerous bacteria. Lack of lactic acid leads to bad breath, the appearance of boils, bleeding gums, sagging muscles, and other unpleasant things. Doctors have noted that plaque on the joints is often caused by a lack of lactic acid.

The consumption of this product in food contributes to the enrichment of cells with nutrients that contribute to their regeneration. Another positive property of using sauerkraut is its exceptional ability to increase the appetite. When consuming sauerkraut as a pre-dinner snack, know that it significantly increases the secretion of the stomach glands.

Everyone who wants to get rid of extra pounds is well aware that cabbage pickle is great for losing weight. This is due to the presence of a large amount of tartronic acid in it, which prevents the formation of fatty deposits. Moreover, the positive effect appears pretty soon. Many people know the cabbage diet for weight loss.

I would like to note one important fact. When you ferment cabbage, it is absolutely not necessary to chop it finely, on the contrary, the larger the cabbage is cut for sourdough, the more nutrients, minerals and vitamins it will contain.

Analyzing the question of the dangers of sauerkraut, it is necessary to warn people suffering from gastritis with a high content of acidity of gastric juice that your rate of consumption of sauerkraut should be much lower than that of other people. When preparing this product, it is necessary to warn housewives that galvanized and tinned tanks cannot be used, because during fermentation of sauerkraut, the above metals release toxic substances, tin and zinc compounds. The best container for making sauerkraut is enameled dishes.

In order for sauerkraut to actually be healthy and tasty, it must certainly be fermented for a strictly defined time. Recently, sauerkraut has been produced by all and sundry. Often it is of inadequate quality. Unscrupulous manufacturers speed up the fermentation process by adding acetic acid, the finished product is obtained in two days, but there is no benefit from such cabbage. All this directly relates to the question of the benefits and harms of sauerkraut. Love sauerkraut and cook it yourself!

[Girls, do not worry, for the recipe for this sauerkraut, ANY VARIETY of white cabbage will do (except for the wound, of course)]

Ira, I also put
while shredding - already cracked raw, finally got a white and juicy
I will definitely report

I will look forward to Svetochka. Very nice! Girls, do not worry, for the recipe for this sauerkraut, ANY VARIETY of white cabbage will do (except for the wound, of course).

Maybe I will repeat myself, but it will not be superfluous for someone to read this article from the Internet.

Sauerkraut is a favorite snack of many Russian people. From time immemorial to the present time, zealous housewives continue to cook it, starting in late autumn, having in their arsenal a huge number of recipes, secrets and tricks.

Let's see what exactly the benefits and harms of sauerkraut are. The fermentation of cabbage itself occurs due to the fermentation of lactic acid bacteria, a similar process is called lactofermentation. The wonderful properties of sauerkraut are a positive effect on the functioning of the gastrointestinal tract, liver, and help in general cleansing of the body.

The fact that sauerkraut is much healthier for humans than fresh one is considered a paradox. The sourdough process enriches fresh cabbage with new useful substances, vitamins, which are absolutely necessary for normal life. After all, 300 grams of sauerkraut eaten daily contain the necessary amount of vitamin C, which significantly increases human immunity. Absolutely all the beneficial qualities of sauerkraut are preserved for ten months from the date of preparation of this unusually tasty and healthy product.

The absolute majority of the population of Russia will name only the exceptional benefits of this product. In fact, little can be said about harm, but it is naturally present. People suffering from an acute form of gastritis, stomach and duodenal ulcers are forced to eat this product with caution. At the same time, the lactic acid contained in sauerkraut can easily overcome even E. coli and other extremely dangerous bacteria. Lack of lactic acid leads to bad breath, the appearance of boils, bleeding gums, sagging muscles, and other unpleasant things. Doctors have noted that plaque on the joints is often caused by a lack of lactic acid.

The consumption of this product in food contributes to the enrichment of cells with nutrients that contribute to their regeneration. Another positive property of using sauerkraut is its exceptional ability to increase appetite. When consuming sauerkraut as a pre-dinner snack, know that it significantly increases the secretion of the stomach glands.

Everyone who wants to get rid of extra pounds is well aware that cabbage pickle is great for losing weight. This is due to the presence of a large amount of tartronic acid in it, which prevents the formation of fatty deposits. Moreover, the positive effect appears pretty soon. Many people know the cabbage diet for weight loss.

I would like to note one important fact. When you ferment cabbage, it is absolutely not necessary to chop it finely, on the contrary, the larger the cabbage is cut for sourdough, the more nutrients, minerals and vitamins it will contain.

Analyzing the question of the dangers of sauerkraut, it is necessary to warn people suffering from gastritis with a high content of acidity of gastric juice that your rate of consumption of sauerkraut should be much lower than that of other people. When preparing this product, it is necessary to warn housewives that galvanized and tinned tanks cannot be used, because during fermentation of sauerkraut, the above metals release toxic substances, tin and zinc compounds. The best container for making sauerkraut is enameled dishes.

In order for sauerkraut to actually be healthy and tasty, it must certainly be fermented for a strictly defined time. Recently, all and sundry have been producing sauerkraut. Often it is of inadequate quality.Unscrupulous manufacturers speed up the fermentation process by adding acetic acid, the finished product is obtained in two days, but there is no benefit from such cabbage. All this directly relates to the question of the benefits and harms of sauerkraut. Love sauerkraut and cook it yourself!

Svetik, well thank you! It's like that. The only thing I want to warn from experience is those who do not read the recipe very carefully. The brine is VERY DELICIOUS! But weakens! Whom as of course, but me very much! And when I drink, I can't stop. And I also like pickling by this method and consider it useful, since the cabbage is not damaged, that is, you do not need to squeeze and rub it. And of course no sugar at all! Cook with fun and humor! Thanks to all!

Ira, put the cabbage at night.
I have 3.75 brine and 1.4 kg of cabbage in my saucepan, is that so?
Although it may depend on how finely or coarsely the cabbage is cut.
Mine wanted thinner cabbage, so it didn't fit anymore, maybe it was even necessary to put a little less.
Already a couple of times I stirred up the cabbage, the pickle is not very salty.
Standing on the table, I wanted to first cover it with gauze in one layer, but did not.
Oddly enough, no flies flew, otherwise I was worried about this.

Ira, put the cabbage at night.
I have 3.75 brine and 1.4 kg of cabbage in my saucepan, is that so?
Although it may depend on how finely or coarsely the cabbage is cut.
Mine wanted thinner cabbage, so it didn't fit anymore, maybe it was even necessary to put a little less.
Already a couple of times I stirred up the cabbage, the pickle is not very salty.
Standing on the table, I wanted to first cover it with gauze in one layer, but did not.
Oddly enough, no flies like nuts came off, otherwise I was worried about this.

Valyusha don't worry. It is still just beginning. Let the cabbage work on its own now. And your business is to stir from rarely and try. Flies are not the norm, but rather a deviation from the topic. How to cut cabbage is a matter of taste. And I didn't quite understand about the filling. The cabbage should float and mix freely. As in the photo.

My cabbage is already on ice, until we tried
Flies somehow then disappear when the harvest season ends. But unfortunately, I noticed that sometimes in winter and spring we buy with food

My cabbage is already on ice, until we tried
Flies somehow then disappear when the harvest season ends. But unfortunately, I noticed that sometimes in winter and spring we buy with food

what ice?

And I didn't quite understand about the filling. The cabbage should float and mix freely. As in the photo.

my cabbage looks like in the photo, but in the center it seems to have settled and I mix it with a long wooden fork, but I would not say that it just floats, but I think everything will ferment normally.
Flies are not even observed near the pan. There is a cabbage and it bubbles little by little.

what ice?

So we have winter already 3 weeks in full swing. I drained the brine, added the carrots and brought them out onto the balcony. Although it is glazed, the temperature there is already below zero. Usually I try to cook it this way: salt the cabbage, and then in the cold. But you will bring it in from the cold, and it is with pieces of ice Gorgeous snack

[Irina]

Irina, my parents once loved to ferment cabbage in a stainless steel tank, and kept it on an open balcony. She froze well there in winter. Was kept. Then, if necessary, you crumble it with a knife as needed, and into a plate for defrosting. It does not change the taste, it is stored until warming on the street without change, and then (if it survives) it starts to darken ...

[Ludmila]

Ludmila, so I remember in my youth, all day I plowed this cabbage into a 20-liter enamelled tank. Then they put it out on the non-glazed balcony when it was salted. And until spring it was enough.

Then, if necessary, you crumble with a knife as much as necessary, and into a plate

[Albina]

Albina, and sometimes for such purposes we still used not an enamelled tank, but an internal container from old washing machines. There is a very good stainless steel

And we are a shredder for one or two
And my granny in a wooden barrel was a whole bag of sauerkraut, and in the garage

And I take note of such a relaxed way

Mom also had a wooden trough with a "hatchet" in the shape of a crescent. But they were not comfortable.
Now with a combine in half an hour, a bucket full

Ira, the cabbage was fermented, crispy, sour, everything turned out as it should. And I was worried that I bought the wrong cabbage.

And with the addition of brine, in general, Irina is ready in a day, well, we are straight into this process. Mom came, was surprised, only there was no cabbage, and suddenly it was ready-made sauerkraut. I gave it to her, but annoyed myself again. We liked it with sugar too, but for the sake of good, now I will do it without it. And yet, I have all the large enamel pans occupied, and a huge plastic basin played the role of a pan. Thank you, many more times !!!

My enamel pan is busy with lard. Had to put the cabbage in a stainless pot. Try it. Let's see what happens.

Ira, the cabbage was fermented, crispy, sour, everything turned out as it should. And I was worried that I bought the wrong cabbage.

Vika is very happy! To health

And with the addition of brine, in general, Irina is ready in a day, well, we are straight into this process. Mom arrived, was surprised, only there was no cabbage, and suddenly it was ready-made sauerkraut. I gave it to her, but annoyed myself again. We liked it with sugar too, but for the sake of good, now I will do it without it. And yet, I have all the large enamel pans occupied, and a huge plastic basin played the role of a pan. Thank you, many more times !!!

Natasha