Sauerkraut without straining

[Tumanchik]

Tumanchik,
Irish, while the cabbage is souring, the brine is running away? I just put it on, but I don't have a very large pot. 3-4cm is left to the top of the pan. If he runs away, you will have to look for a basin

[Antonovka]

Antonovkadoes not run away.

Ir, well, at the end I decided to bathe cabbage in brine. We are waiting. A very convenient recipe! You walk around, you periodically stir cabbage in a pot and taste, taste and stir, stir and sample ...... in short, hike, 2kg of cabbage is not enough!

[Sens]

Sens,
That's nice)) thanks! Usually I do it according to another recipe, in a can, and so the brine is running there. Although I must admit that awesome cabbage comes out. But here everything is easier))

[Antonovka]

Antonovkathis one is awesome too

we are 35 kg on Friday. fed with a bang! asked for supplements!

[Tumanchik]

Tumanchik,
Irish, while the cabbage is souring, the brine is running away? I just put it on, but I don't have a very large pot. 3-4cm is left to the top of the pan. If he runs away, you will have to look for a basin

Lenulya, as I understand it, the foam has risen? Or is it so high?
I'll explain just in case. Since you don't squeeze the cabbage, the juice is not produced here. Everything lives in cabbage. This means that there will be no more liquid. But the only thing is foam. Sometimes (not always. And I don’t know what it depends on) the foam rises from above with a cap. Then it simply disappears (and most often at this moment the cabbage is ready).
I now also have a pan at the very top. And over these top, the foam still rose. But I have never run away. If possible, then it is better to put the container in the basin. You never know ...

Antonovka, does not run away

Ir, well, at the end I decided to bathe cabbage in brine. We are waiting. A very convenient recipe! You walk around, you periodically stir cabbage in a pot and taste, taste and stir, stir and sample ...... in short, hike, 2kg of cabbage is not enough!

"Look, even the most backward segments of the population are already wearing jeans." (c) "The most charming and attractive"

and not a year has passed ...
How glad I am to you !!!!!!!!!!!

now there will be a place for us to chat!

we are 35 kg on Friday. fed with a bang! asked for supplements!

Wow!!! how many eaters are there?
well done! you will be healthier!

How glad I am to you !!!!!!!!!!!

GY GY today after the corporate party, she (cabbage) was especially good! The truth is still a bit less salty, well, not what, it was still bitten to me. Cracks up to the brain shakes!

today after a corporate party, she (cabbage) was especially good!

you would have a ready-to-eat rassolichiku .. savor and medicine! I suppose I ate some goodies yesterday. tell me what was delicious?

Martini.

Martini.

I'm actually talking about food, not drinks. but I like the way you think.

Mlyn, I'm also trying to work!
Irisha, what can be very tasty in a restaurant at a corporate party? Edible and thank God. So I am writing martini! This is the most delicious, we can be kaneshna and filthy pervert, but I love vermouth. But it was a lot of fun
And the cabbage will be ready soon.

Mlyn, I'm also trying to work!

after a corporate party? brave woman ..

And the cabbage will be ready soon

after a corporate party? brave woman ..

The bosses are evil, they haven't canceled Monday!

The bosses are evil, they haven't canceled Monday!

wow sinister

[Tumanchik]

Tumanchik, IrinaI really enjoyed making brine and water 50:50. Cabbage has a different taste. Prepares faster. Thanks for the tip.
Happy New Year!!!

[xoxotyshka]

xoxotyshka-Galinka, thank you very much for your congratulations! I'm glad I liked everything!

you used to eat a ready-made pickle .. smakota

Ira!
My husband tasted the pickle!
He goes to the kitchen and scoops up the cabbage with a spoon!
Tastes ...
If this continues, then there will be no pickle left not only for the mushrooms, but also for the cabbage itself!
And he also says that you can drink with such a brine ...

Ira!
My husband tasted the pickle!
He goes to the kitchen and scoops up the cabbage with a spoon!
Tastes ...
If this continues, then there will be no pickle left not only for the mushrooms, but also for the cabbage itself!
And he also says that with such a pickle you can drink ...

Helen, leave immediately !!!! Two cans of fresh, vigorous, beautiful brine prepared !!!!

You must have a husband with you!

My dear forum users, my dear and dear girls! I wish you a Happy New Year here, my dearest cabbage-strained kvasit ate, in our Temko! Congratulations already, as I will be leaving for a few days. And we will meet in the New Year. I wish you health, female personal happiness (for if a woman is happy, then the people around her are happy)! And of course, may the Lord be merciful to you and your loved ones!

See you next year!

And we congratulate our inspirer!
Your devotees are cabbage-tight kvasit ate-suppetite-eaters.

[Tumanchik]

Tumanchik,
Irishka, did it - after 3 days they put it in the refrigerator, tried it in the morning - it seemed unsalted. They left it on the table for another day - after that, it was salty as it should)) In short, now I will do this - it's easier than my recipe)) Only caraway seeds need to be bought - there were only dill seeds at home)) Thank you so much from your husband and from me!!!

After all the festive meals, we sat down with the bottoms for brine unloading. Tasty and healthy!

And we congratulate our inspirer!

In short, now I will do this - easier than my recipe)) Only caraway seeds need to be bought - there were only dill seeds at home)) Thank you very much from my husband and from me !!!

Helen, how nice! Cook for health! And hello to all of you from Minsk!

After all the festive meals, we sat down with the bottoms for brine unloading. Tasty and healthy!

oh carefully! The brine weakens pretty much! Be careful not to lose everything you have eaten! You are already as slender as a cypress!

Today my boyfriend said that I smell like sausages.
I gru: I ate the cabbage. He tasted it, said delicious. He doesn't eat pickles at all. Fresh cabbage, incidentally, can gnaw a whole head of cabbage.
I still put garlic cloves in the cold when I put them away. It is pickled there in brine, very good for a snack.

Today my boyfriend said that I smell like sausages.

I love garlic! It smells like sausage

He tasted it, said delicious. He doesn't eat pickles at all.

ugh .. ugh ... ugh .. shob do not jinx

I still put garlic cloves in the cold when I put them away. It is pickled there in brine, very good for a snack.

Great idea! And also good mushrooms and sweet peppers ... OH! let it slip! And this was a new recipe

Irishka, and I also tried your cap
Fast-easy-fusno everyone already knows this: girl-yes: I've launched small apples under the cabbage to the bottom of the bucket (seven without a core)
Eat your mind, what delicious soaked apples turned out
Irisha, I love you

Irishka, and I also tried your cap

HURRAH!!!! And Dandelion is with us !!!!!
now we are twice as large hay for our cow we will add cabbage !!!!!

Fast-easy-fusno everyone already knows this

Yes Yes Yes

I put small apples under the cabbage at the bottom of the bucket (a seven without a core)
Eat your mind, what delicious soaked apples turned out

What a clever girl !!!! Fine! Great! Delicious! I love these apples !!!! Did you put them in the brine along with the cabbage? Or ready-made?

Irisha, I love you

and I am stronger!
Do you know how I am? woooot soooo!

Yeah, I put it right with cabbage for fermentation
Such sweet and sour apples came out
The cabbage only went into the refrigerator for the second day, and there are already 2 apples

The recipe is sooo versatile

woooot soooo!

and I'm like this!

[Rarerka]

Rarerka- Ranunculus, our beloved! Thank you so much!

And if you chop the cabbage for salting with a thermomix? Is it really awful?

Oh, class, next. once I put the apples, I like pickled apples. Thanks for the idea.

And if you chop the cabbage for salting with a thermomix? Is it really awful?

Svetochka can't say anything - I don't know what it is. But I am sure that you can easily cope with one swing with just handles. It's not a sack of sauerkraut.

Thank you very much from our family for the recipe! Thanks to you, we now always have freshly fermented delicious cabbage on the table. And no problems with storing sauerkraut.Separate gratitude is attached

Thank you very much from our family for the recipe! Thanks to you, we now always have freshly fermented delicious cabbage on the table. And no problems with storing sauerkraut.Separate gratitude is attached

Helen is very happy
Enjoy cooking!
Accepted gratitude, very nice! You are my answer for not being too lazy to come in and share!

[Tumanchik]

Tumanchik, my dear Irinochka, here's a tremendous thank you for the cabbage!
Very tasty, easy to prepare. Now our refrigerator always contains a jar of sauerkraut! As soon as it comes to an end (and it is eaten in flight), I immediately start a new batch. And now on the advice Rarerki I added quarters of apples, it's all worth it, ferments, I can't wait!



So, Irinochka, catch another flock of fluids of gratitude From the bottom of my heart, from the bottom of my heart, thank you !!!

Girls, kvash using this method for the first time, today is the 3rd day and there was a distinct smell (not unpleasant), which would have to be mixed on the porch. Little foam. It stood at 20C, but today the daughter turned on the heating at 30C and went to school. It seems to me that the cabbage is peddling. Terer about apples is a question, as I understand it, green / hard / sour is best. Then what to do with them?

I'll surprise you now, we just eat them

[biankausa]

biankausa, the cabbage smell is normal. It comes out with cabbage bitterness. This will soon pass - this will not make the cabbage worse, but on the contrary.
I won't say anything about the block - I haven't tried it. But Luda told everything well without me.
Follow the recipe and everything will be fine!
Rarerka-Lutik, thanks a lot!

[Irina]

Irina, how have you not tried? This is sooo delicious! and I don't even doubt that you will make apples and you will like

[Irina]

IrinaHow have you not tried it? This is sooo delicious! and I don't even doubt that you will make apples and you will like

I have no doubt that I will like it. but while the cabbage is in the refrigerator. I do not put a new one. and apples only from the Polish store. but the topic is very close to me!

I'll surprise you now, we just eat them

But as? In what form, in the sense: for a side dish, in salads? I have very limited * experience * with pickled apples. Half a hundred years ago we were treated to the mistress of the house, they were in her barrel. I remember that they were delicious, semi-soft, but I don't remember the taste itself. Many years later, my mother tried to do it and we were at a loss, what was there delicious? Hard, salty. It seems then they were cut into vinigrette. So I'm interested.

Many years later, my mother tried to do it and we were at a loss, what was delicious?

Can Lenochka just make cabbage like that?

Cabbage is made, laid out in jars, boasted to relatives and friends, and partially crumbled. It is so beautiful, with beets that I feel sorry for using it in borscht. Apples have been floating in the old brine for 2 days already, and today I brought cabbage and carrots to the same place. The line production has been established. Now I think, what else can you ferment from vegetables? In our Indian store, we sell all sorts of outlandish vegetables such as bitter melon, zucchini 60 cm long and small cucumbers, but not cucumbers, radish a meter long ... they are something to try

[biankausa]

biankausa, I am very glad that everything was successful and the result pleased! Everything is possible in brine - a unique product. Don't forget the champignons!

Some observations: the second portion of cabbage was fermented twice as fast, apples are soaked in brine at a rate of 1 mm \ 24 hours. The pickle is pink and this is clearly visible. Where they are impregnated, the taste is salty, coupled with a sweetish (untreated) middle, a very pleasant combination is obtained. Not expected!
I've already cooked borscht with cabbage. Yes, I must admit I forgot the taste of borscht with sauerkraut. It was pleasant to remember, especially since the next day it became even better, although I cooked it in the Mult under pressure and all the products had to be put in at the same time.

She gave one jar of cabbage to a colleague as a bribe. What would he make me smoked meat.

Some observations

Elena, thank you very much for using the recipe and sharing your observations. they will definitely be useful to someone.

I've already cooked borscht with cabbage. Yes, I must admit I forgot the taste of borscht with sauerkraut. It was pleasant to remember, especially since the next day it became even better, although I cooked it in the Mult under pressure and all the products had to be put in at the same time.

Oh, how great! Thank you for reminding! That's what I'll cook today!

She gave one jar of cabbage to a colleague as a bribe. What would he make me smoked meat.

Great barter!

Hello to the owner of the topic and the old-timers}) I was bribed in the recipe by the lack of tension for stress with health and ... in general, there is a cabbage)) so I'm with you, and next are mushrooms))

Hello to the owner of the topic and the old-timers}) I was bribed in the recipe by the lack of tension for stress with health and ... in general, there is a cabbage)) so I'm with you, and next are mushrooms))

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