Sauerkraut without straining

[Irina]

Irina, thanks for the advice. I'll try.

if anything - write!

Irin, recently made this cabbage. I did not understand anything . The cabbage was homemade, I didn't want to ferment, and there was almost no foam, I tried it every day, after three days it seemed salty, but something was missing in the taste. I kept it for 5 days, in the end I screwed it up altogether. Has become soft and transparent as it were. I did it last year on the purchase, everything was super. An employee and I did it, she has the same story. I don’t know what to think, is that the wrong kind of cabbage? And now what to take from the store?

I kept it for 5 days, in the end, I screwed it up altogether.

Svetlana, whatever the cabbage is, it will still turn sour.
If not in 5 days, then in 7. The main thing is NOT TO ADD ANYTHING MORE! Usually, if patience is not enough, then they begin to fill up, warm up, etc. You just have to wait, having gained patience. The only thing that may not work out is that it will be soft. But it will still remain sauerkraut. Reread the recipe carefully. See where the catch might be. Of course it depends on the variety of cabbage. Summer is not suitable, but there are reviews and successful attempts in the topic. So please try again. Just reread the recipe and be patient.
Write if anything.

The only thing that may not work out is that it will be soft

[Tumanchik]

Tumanchik, I am reporting) The tasting was excellent. Households appreciated. It looks like this cabbage will take root here. I already cooked a borschik from it in a multicooker. Thank you . Quickly and without hassle, everything as I love

Thank you, Irina, I will try again. As a result, she became soft. Now I remembered that I really did add the salt.

good luck! everything will be fine

Tumanchik, I am reporting) The tasting was excellent. Households appreciated. It looks like this cabbage will take root here. I already cooked a borschik from it in a multicooker. Thank you . Quickly and without hassle, everything as I love

Elena, great! I'm extremely happy. Good luck and health! Let it be delicious and crunchy!

My cabbage is already souring, and I will patiently wait

My cabbage is already souring, and I will patiently wait

smart girl! give a paw

Irin, recently made this cabbage. I did not understand anything . The cabbage was homemade, I didn't want to ferment, and there was almost no foam, I tried it every day, after three days it seemed salty, but something was missing in the taste. I kept it for 5 days, in the end I screwed it up altogether. Became soft and transparent as it were. I did it last year on the purchase, everything was super. An employee and I did it, she has the same story. I don’t know what to think, is that the wrong kind of cabbage? And now what to take from the store?

I did it last year according to this recipe, unsuccessfully, threw it out.
I look very good. a lot of positive reviews, I decided again this year. The cabbage is correct, winter. all the rules, the foam has gone, everything is as expected, in the evening it is not salty yet, in the morning it is already soft, I think, well, not two left hands, especially the brine is even better the second time, alas, the same story. In general, this is not my recipe. Sorry

[do not change the recipe. do not rush the process]

I did it last year according to this recipe - unsuccessfully, threw it out.

I found your message

And for me the second time on the same brine did not work, at first there was little salt, very little, it melted for 3 days, put it in a jar and in the cold, but not in the frost. After a week (somewhere), the cabbage is lightly salted, but soft, not ice. In cabbage soup, of course, it will go, but it does not taste very good, even with the addition of salt and sugar.

Girls, how many times have they told the world ... do not change the recipe. do not rush the process... What do you want?

In general, this is not my recipe. Sorry

nothing wrong! maybe you will try again, but exactly according to the recipe and you will not rush

[Irina]

Irina, I'll tell you a secret, in our Magnets they sell such cabbage, the company Family Secrets. I have never seen such a cabbage before, it is called Sauerkraut and the cabbage is in the brine, the ingredients are the same (no vinegar), they write a shelf life of 60 days. Delicious. Here's a copy of your recipe. Licked, exactly. ... So we got hooked on this cabbage, plastic cans, weight 900 g, well, instantly fly away. And then this recipe-I was formed, its own something better. Now it should definitely work. Thanks again for the recipe! I read almost the whole topic.

we sell such cabbage in Magnets, the company Family Secrets

well, it's good that the recipe went to the masses. I often receive links to sites where my recipes are posted. sometimes just copying the text without changing. so sly chops began to flicker. I'm not offended. then people like it! when someone puts a recipe on HP, I will play a victory march. the circulation of cabbage in nature!

[Tumanchik]

Tumanchik, Irochka, the cabbage is fermented! Fermented for 4 days, although the kitchen is hot. I made some with sugar, left the rest as it is. I'll cook the cabbage soup and eat like that. Thank you very much for the recipe !!! Now I will have my own, homemade cabbage!
And then I had to buy. Oh, and ate cabbage today, delicious, crispy !!!

Now I will have my own, homemade cabbage!

Olga, well done! You are a smart girl and an excellent hostess! Happy for you!

And then I had to buy.

let the seller do without you now!

Well, now it's my turn! Only page 56
I say THANKS!
Now I had lunch at work. The cabbage is so crunchy ... like snow in the frost. I didn't even notice how half the jar crunched, despite the headache.
My sellers will also see me less often. They generally deteriorated. Both cabbage and my favorite salted green tomatoes this year are simply salted, not pickled at all.

The cabbage turned out to be almost perfect. "Almost" entirely and entirely my fault. I didn’t believe it and added additional salt on the second day - the brine seemed unsalted at all, but it was not quite warm, but practically in a draft. There were too many carrots and because of this, the cabbage turned red. Well, next time I will cut more accurately, with long thin stripes. And next time it will be necessary! Maybe even today or tomorrow. I use this one for borsch, and put a new one for crunching. The brine on the balcony awaits. Even the cumin was miraculously found in the bins. And what almost touched me - there was a use for my large saucepan, sad from lack of demand. It turns out that 4 liters of water + cabbage forks is just its useful capacity.
So thanks again and wait for the next "dose" report.

I say THANKS!

Lilia, if you and those who are now reading my words, knew how important your words and reviews are for us, those who exhibit "living" recipes. The recipes that the author always supports with his comments and advice, support, I call alive.
Thank you, Lilia, as well as everyone who is not lazy even after a while to come in and leave your "thank you". This is important, believe me.
You described everything in such a way as businesslike, with feminine warmth and tenderness, that it is simply not possible to read without emotion. How grateful I am to you!

I didn't believe it and added extra salt on the second day

You cannot imagine that on almost every of the 56 sheets I repeat myself

"READ THE RECIPE !! DO NOT ADD ANYTHING OR CHANGE! JUST GET PATIENCE"

but to be honest, I myself suffer from such a disease - to limit myself to reading the ingredients and a few lines of description ...
see this is a trait of a female character

"Almost" entirely and entirely my fault. I didn't believe it and added extra salt on the second day

And here we must pay tribute to you.Many shout at once: the recipe is bad! Few people admit that they have violated the technology and recipe.

the brine seemed unsalted at all

I agree, but he is not intended for us. the main thing is that the cabbage is suitable for fermentation! and salt is a preservative. inhibits fermentation.

So thanks again and wait for the next "dose" report.

Thank you very much and I am always glad to you and ready to help, unless of course you, a smart and practical woman, still need her!

Oh, embarrassed
"to limit myself to reading the ingredients and a few lines of description ..." - no-no-no, I carefully read everything And measured the water and weighed the salt. Only later I began to doubt. But not in the recipe, but in their own conditions. It's hot in my apartment, so while I'm at home, the windows are wide open. The cabbage was at the window, so I decided that it does not ferment because of the coolness. And in general, my salt is wrong, iodized, etc., etc.
Feedback from readers and followers is, of course, necessary and important. But I sincerely admire the desire to share my recipes. And not just share, but literally discuss his mistakes with everyone and help. This is how much patience and time ...
And help is always needed. If not help, then everyone needs a kind word.

Oh, embarrassed

and I really blushed

And help is always needed. If not help, then everyone needs a kind word.

Honestly, I didn’t read the whole topic, I made cabbage, I also didn’t have enough acid in the cabbage for 3 days, but I didn’t keep it any longer, I was afraid to spoil it, put it in the refrigerator and ate a little, but for myself I noticed that in five days, the cabbage was the refrigerator has become what you need! Now I want to add the second portion already in the brine, how should I add salt in the recipe? Or fill it with brine and wait? I really have 1 liter of brine less, I ate more water, so can you?

but for myself I noticed that in five days, the cabbage in the refrigerator became what you need !!!

so maybe you need to put it in the refrigerator under-oxidized...??
How does it taste after 10 days?

The more I stood in the refrigerator, the tastier it became. How would it have come.

[DJ]

DJ, and at what degree of acidity was it put into the refrigerator?

[DJ]

DJ- Larissa, here you are an interesting people. There is not enough patience to wait in front of the refrigerator. And in the refrigerator please?

The more I stood in the refrigerator, the tastier it became

So and immediately did something interfere with making it in accordance with the recipe? and who said that 3 days is enough for her to ferment?
salt and cold slows down the fermentation process, it's elementary.

so maybe you need to put it in the refrigerator under-oxidized...??
How does it taste after 10 days?

I made two different cabbages.
Monocale in 6 liters of water (one and a half servings)
And cabbage with sweet peppers in 4 liters (strictly according to the recipe).
The family began to carry and eat cabbage from the second day.
I didn't put it in the refrigerator, it's cool here, the cabbage was getting tastier every day and its quantity was decreasing very quickly. To date, there are a couple of tablespoons left of the one that is mono.
To tell how it will taste in 10 days, you need to either hide a little or make more.
Tomorrow I plan to make cabbage in old brine. It's very interesting what the taste will be.
I want to do it with carrots in brine from cabbage and pepper, and again mono in brine from mono (for some reason the family liked it more, but I liked it with pepper).
I didn't put caraway seeds with dill at all. And so delicious.

Now I want to add the second portion already in the brine, how should I add salt in the recipe? Or fill it with brine and wait? I really have 1 liter of brine less, I ate more water, so can you?

if the old brine is not enough, then take the old brine as much as you wish and make the new one as much as you need.
just not water or salt, but new brine. mix together and pour over the cabbage. further on the recipe. stir and taste.

I did not have a large capacity and the brine turned out to be less than 1 liter somewhere. Now I found a large saucepan, I will do it strictly according to the recipe.
With pickle I understood, thank you very much!
on the question of what acidity it was, I didn’t have enough, it was weak, but I was afraid that it would oxyderate, and I did everything according to the recipe and put it in the refrigerator, and ate a little bit, so I noticed that it became tastier after 5 days.

I did not have a large capacity and the brine turned out to be less than 1 liter somewhere. Now I found a large saucepan, I will do it strictly according to the recipe.

I made a large portion, which is 6 liters, in a plastic container (it is 8 liters in volume), I usually marinate a kebab in it.

Now I have found a large saucepan, I will do it strictly according to the recipe.

all right!
write if that. I will definitely tell you.
thanks for trusting the recipe. glad you liked!

I made a large portion, which is 6 liters, in a plastic container (it is 8 liters in volume), I usually marinate a kebab in it.

my dear! thank you for sharing!

Well, that's it, my cabbage is ready, it turned out in two and a half days, but after three I take it out, because yesterday I did not want to, looking at night, transfer it from the brine to the jars. Now I'll scold the carrots, add caraway seeds, fill them with brine and refrigerate. There was everything: bubbles and cloudy brine. Now the cabbage tastes like sauerkraut, otherwise after a day and a half in salted water, the taste remained fresh and I honestly thought that I would have to wait a long time for its ripening, but I waited patiently and waited. Irina, thanks again.

patiently waited and waited

well done! thank you for your patience and attentiveness!

Irina, thanks again.

And here is my cabbage! I cut the cabbage as needed, so it doesn't look the same as it will be next time. The most important thing is very tasty already ... and what will happen next, I can already imagine. This is half of the recipe I did. In general, this is my report.

And the brine is already in the freezer in bags. Everything is as per the recipe, OK!

In general, this is my report.

Maria cabbage is great! Snow-white, juicy, crispy! I can imagine how delicious it is! You're doing fine. Did an excellent job, I hope without straining! Cook with pleasure and please your loved ones. Found where to apply the brine? Do you want to pickle the mushrooms? Delicious!

this bucket becomes part of the interior


change the color of chtoli ... so that it does not stand out so much ...
I will look for a glamorous bucket

[Irina]

Maria cabbage is great! Found where to apply the brine? Do you want to pickle the mushrooms? Delicious!

Irina, you can also pickle the champignons, only I'll buy them as soon as I go out to the store, but for now I've put the pickle in the freezer.

this bucket becomes part of the interior

change the color of chtoli ... so that it does not stand out so much ...

Tanya mot to re-paste the wallpaper?

Irina, you can also pickle the champignons, but I'll buy them as soon as I go to the store, but for now I put the pickle in the freezer

Tanya mot to re-paste the wallpaper?

you chooooo
I changed them a month ago

you chooooo
I changed them a month ago

and where did your eyes look? why not red and green stripes?

bought this bucket for me
asked a friend to buy

asked a friend to buy

let down

yes, you need to make a complaint to her
and now let him look for suitable wallpapers and re-paste

let now look for suitable wallpapers and re-paste

they say: by someone else's hands ...

Thanks for the recipe, even my mother praised and my husband cracked. This year you finally got a cabbage - the general verdict was this !!!!!!!!!!!!! And then everyone attributed the merit to himself: lol: I honestly tried to tell you about the recipe, where there is, but ate 2 servings in flight. We must do it again. Made with carrots and without carrots, very good and so and so. Thank you, very tasty.

Thanks for the recipe, even my mother praised and my husband cracked. This year you finally got a cabbage - the general verdict was this !!!!!!!!!!!!! And then everyone attributed the merit to himself: lol: I honestly tried to tell you about the recipe, where there is, but ate 2 servings in flight. We must do it again. Made with carrots and without carrots, very good and so and so. Thank you, very tasty.

Olga is just fine! I am so glad
The recipe is a recipe, but then your pens worked hard - and you reap the laurels!
And from me, thank you very much for taking the time and sharing the result! I am always glad to see you in my recipes. See recipes for using brine - the most valuable product!

Cook more and share recipes with us

Cook more and share recipes with us

thanks I'll try

[Irina]

Irina, well, the cabbage just turned out super, having stood in the refrigerator for 3 days. Yes, that's exactly the kind of cabbage I wanted to get, which we once got hooked on. But mine is not as salty as the one I bought. Now only "without tension"!

[Irina]

Irina, well, the cabbage just turned out super, having stood in the refrigerator for 3 days. Yes, that's exactly the kind of cabbage I wanted to get, on which we once got hooked. But mine is not as salty as the one I bought. Now only "without tension"!

fine! Maria congratulations! sellers today have completely lost a buyer, and your loved ones are now guaranteed to receive a valuable product in their menu!

I am grateful for the cabbage according to your recipe! Together with my husband we ate 2 three-liter cans, and today I finished the last pickle from under it. And he is so delicious, well, impossible! I will still do!

I am grateful for the cabbage according to your recipe! Together with my husband we ate 2 three-liter cans, and today I finished the last pickle from under it. And he is so delicious, well, impossible! I will still do!

Marina, thank you very much for using the recipe!
And of course for talking about it! It is very nice!
I'm always glad to share! See the beginning of the recipe for great options for using brine!

No, Irina, I'm a big fan of drinking brine! It's a pity for me to spend it somewhere else. And here it turns out so much, beauty!