Tumanchik
Svetlana, Elena, my dear girls! Thank you very much for your congratulations and just for being there!
Elena Bo
Refreshed with a lid for a saucepan, the old handle has fallen apart from antiquity. And then I went to Fix-price and grabbed the green one. Immediately, to celebrate, put the cabbage to ferment. The beauty.
I will boast
Sauerkraut without straining
Helen
Quote: Elena Bo

Refreshed with a lid for a saucepan, the old handle fell apart from antiquity. And then I went to Fix-price and grabbed the green one. Immediately, to celebrate, put the cabbage to ferment. The beauty.
I will boast
Sauerkraut without straining
Tumanchik
The girls recently realized the dependence of the taste of cabbage on the smell when fermented. If the cabbage tastes bitter and has a harsh taste, then the smell will be strong and pungent. If the cabbage is juicy and tasty, then there may be no smell at all.
sparta
Ira, I bring you a tremendous thank you for the recipe! I didn’t like sauerkraut, because it often didn’t work for me - it was acidic, then it was stringy. Out of five times, one was successful ... I came across your recipe. I do everything strictly according to the recipe, with one digression - I tamp it into three-liter cylinders and fill it with brine. A liter of brine always goes to a three-liter ... And oh, a miracle! The fourth time I make sauerkraut, it always works ... Now I adore sauerkraut.
Tumanchik
Quote: sparta

Ira, I bring you a tremendous thank you for the recipe! I didn’t like sauerkraut, because it often didn’t work for me - it was acidic, then it was viscous. Out of five times, one was successful ... I came across your recipe. I do everything strictly according to the recipe, with one digression - I tamp it into three-liter cylinders and fill it with brine. A liter of brine always goes to a three-liter ... And oh, a miracle! The fourth time I make sauerkraut, it always works ... Now I adore sauerkraut.
Olenka is great! I am very happy! The main thing is that it is simple and tasty!
Svetlana1333
Quote: Mist! The main thing is that it is simple and tasty!
[/ quote

That's for sure!!!
I, too, now constantly do again S P A S AND B O !!!!
Tumanchik
Quote: Svetlana1333

[quote author = Foggy! The main thing is that it is simple and tasty!

That's for sure!!!
I, too, now constantly do again S P A S AND B O !!!!
You're welcome! Thank you for taking the time to visit Temka!
Manna
Irisha, your box is full
Tricia
Finally, my spring acid deficiency has worsened so much that my hands have reached Irishkina's cabbage, in the sense, to the recipe.
I bought a saucepan, a cabbage cutter - nadybala, freed the sweeping cabbage from green leaves and set off!
Instantly cut a head of cabbage and a half with a Giant, moved the almost dry cabbage shavings into a saucepan, filled it with brine as in the recipe.
And they dragged on for 5 long days of waiting, her husband's sniffing and lamentations about "some kind of toilet stench at home." All the way I pretended to be nothing !!! She said shhh to the cat and waited, waited ...
There was no foam, no seething, no movement at all in the cabbage mill! And if it were not for the intensifying correct cabbage sourness, I would not have believed at all that you can add something worthwhile from sweeping cabbage!

To everyone, everyone, everyone who has access only to oak cabbage, and who despaired of fermenting it dry, I confirm that this recipe makes a real, tasty, crispy and juicy sauerkraut !!!

Ira, thank you very much for the recipe!

Here is the cooked cabbage in the jar. Without carrots and additives, because every time you want something different, add along the way: either a scalded onion with caraway seeds or an apple with celery or Bulgarian pepper or carrots with beets, dill, cilantro with ginger, and much more (photo, as usual , working, terrible, sorry)

Sauerkraut without straining

alba et atra
Quote: Tricia
Finally, my spring acid deficiency has worsened so much that my hands have reached Irishkina's cabbage, in the sense, to the recipe

Nastya and why did you hesitate so ?!
We are already eating up the twentieth bucket of Irish's cabbage and every day we remember it with a kind word!
Thank you Ira!

Yesterday I chopped another bucket, added a new brine to a liter of the old one, today I took a sample, it's almost ready! Well, what a yummy !!!
Tricia
Quote: alba et atra
Nastya and why did you hesitate so ?!
I was looking for unswept cabbage, I was looking for a cabbage cutter, I bought a saucepan, I ate chimcha.
Now I’m catching up with cabbage!
Tumanchik
Tricia-Nastusha, hurray !!! Are you with us!
I have no doubts about the success of your operation with such a heart of gold and gold pens like yours! I am very glad that everything worked out! Prepare for health and come share the result!


Quote: alba et atra
We are already eating up the twentieth bucket of Irish's cabbage and every day we remember it with a kind word!
Thank you Ira!

Helen is always happy and incredibly happy to feel the kind vibes and cheerful callsigns from the crunch of the cabbage!


I adore you girls madly


Added Thursday, April 14, 2016 7:24 PM

Quote: Tricia
Now I’m catching up with cabbage!
do not forget about the miracle of using cabbage pickle! ah my love mushrooms have recipes at the beginning. in addition, bread, where the water of fifty fifty with brine always gives an awesome taste and aroma!
alba et atra
Quote: Tumanchik

do not forget about the miracle of using cabbage pickle! ah my love mushrooms have recipes at the beginning. in addition, bread, where the water of fifty fifty with brine always gives an awesome taste and aroma!
The main thing here is that a spouse, like mine, does not taste the pickle from magic cabbage too quickly!
Mine just tasted ...
I dream of salting champignons all the time, I don't know how to hide the pickle from my husband more reliably!
Tumanchik
Quote: alba et atra
The main thing here is that a spouse, like mine, does not taste the pickle from magic cabbage too quickly!
Mine just tasted ...

Quote: alba et atra
I dream of salting mushrooms all the time, I don't know how to hide the pickle from my husband more reliably!
yes, a task
Tricia
Quote: Tumanchik
do not forget about the miracle of using cabbage pickle!
Quote: alba et atra
The main thing here is that a spouse, like mine, does not taste the pickle from magic cabbage too quickly!
Uuuzhe! I froze it slowly, until no one sees.
The rest is in a jar of cabbage, from there I will take it for bread, etc.
Tumanchik
Quote: Tricia
Uuuzhe! I froze it slowly, until no one sees.
The rest is in a jar of cabbage, from there I will take it for bread, etc.
oh and it will be delicious
Wildebeest
Tumanchik, Irisha, put the cabbage to ferment. When the cabbage froths, I tried the pickle, and it is bitter. I drained it and refilled it again.
During the second pouring with cabbage, there is something incomprehensible: the brine is good, but the cabbage does not seem to have boiled over. I took a little of this cabbage for a sample, added onions and fennel seeds and set to stew. Yes, such a nice little cabbage turned out.
Irisha, I sin on cabbage. And I also want to say that it is very tasty to stew half-sour cabbage. Wildebeest is shocked.
Tumanchik
Quote: Wildebeest

Tumanchik, Irisha, put the cabbage to ferment. When the cabbage froths, I tried the pickle, and it is bitter. I drained it and refilled it again.
During the second pouring with cabbage, there is something incomprehensible: the brine is good, but the cabbage does not seem to have boiled over. I took a little of this cabbage for a sample, added onions and fennel seeds and set to stew. Yes, such a nice little cabbage turned out.
Irisha, I sin on cabbage. And I also want to say that it is very tasty to stew half-sour cabbage. Wildebeest is shocked.
Svetik was like that for me. The cabbage itself was somehow very bitter. I would even say stinging. Especially inside the swing. It was foamy and the smell was awful. But then it worked out. I just decided to see what happened.
Wildebeest
Tumanchik, Ira, my cabbage froths a little, and then only with stirring. The smell was normal.
For the sake of experiment, I want to keep the next cabbage for three days without salt, then salt water and fill it with salt water. Mlyn, the experimenter is fucking (calm, it's me about myself).
Manatee
Girls, dear! Now only young cabbage is on sale, but I really, really want sauerkraut ... In winter and spring, I fermented according to this recipe, it always turned out. And now I'm crushing for some reason ... Will it turn out delicious from young green cabbage?
Wildebeest
Manatee, Nadezhda, young cabbage is not fermented, it is not ripe and early. It is better to ferment late varieties of cabbage.
Manatee
Wildebeest, thanks, I thought so. But deep down I hoped for the universality of the method ...
Tumanchik
Quote: Manatee

Wildebeest, thanks, I thought so. But deep down I hoped for the universality of the method ...
Nadia, we still sell late. I'm still picking up. come
Chamomile
Manateei do this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=423803.0 , certainly not fermented, but delicious.
Manatee
Tumanchik, I would gladly! And to Minsk, and for cabbage! In addition, a friend of the institute lives on the street. Lander.

Chamomile1, I also make this salad, I love it very much! Only there is not enough brine and sauerkraut ... Brine is very popular, and not only in the morning!
Chamomile
Tumanchik, Irish, you forgive me that I got into your topic with someone else's recipe. You just can't ferment fresh young cabbage.
Tumanchik
Quote: Chamomile1

Tumanchik, Irish, you forgive me that I got into your topic with someone else's recipe. You just can't ferment fresh young cabbage.
yes lana ...
I do not mind


Added on Tuesday 24 May 2016 7:57 PM

Quote: Manatee
I would gladly! And to Minsk, and for cabbage! In addition, a friend of the institute lives on the street. Lander
and we'll get there!
mamusi
Tumanchik, Irina, came to thank you for the cabbage ... They have already finished their dry salting ..
She cooked yours ~ it is she on the 4th day ~ already in her saucepan and goes to the refrigerator!Sauerkraut without straining
Tumanchik
Quote: mamusi

Tumanchik, Irina, came to thank you for the cabbage ... They have already finished their dry salting ..
She cooked yours ~ it is she on the 4th day ~ already in her saucepan and goes to the refrigerator!Sauerkraut without straining
Margarita, with me you can
awesome saucepan! can I sit down with a spoon? I'll grab the tag! Whole kusman salted today!
glad you liked. I see a lavrushka! never added. delicious?
mamusi
Irisha, I can't even imagine sauerkraut without lavrushka and peppercorns! We always put it with a dry salting, well, we put it in now!
Vkusnoooo! Crisp is your cabbage ...
And yesterday I put it in a saucepan, and today I again brought a 2, 600 kg swing from the market and crumbled a new one into the same brine in an enamel bucket! It's worth it, I'll sniff tomorrow! ...
Smell ~ I love ...

tana33
eeehhhh, and we have young cabbage everywhere, green, no old
wait now ....
Tumanchik
Quote: mamusi

Irisha, I can't even imagine sauerkraut without lavrushka and peppercorns! We always put it in with a dry salting, well, we put it in now!
Vkusnoooo! Crisp is your cabbage ...
And yesterday I put it in a saucepan, and today I again brought a 2, 600 kg swing from the market and crumbled a new one into the same brine in an enamel bucket! It's worth it, I'll sniff tomorrow! ...
Smell ~ I love ...
and then I crunch with cabbage, then lightly salted cucumber - I love passion! I will definitely try with lavrushka and pepper!



Added on Tuesday 31 May 2016 08:56 am

Quote: tana33

eeehhhh, and we have young cabbage everywhere, green, no old
wait now ....
come! we have heaps!
Reset
Ira, thanks for the recipe! I did it 2 times. I liked the first less, but the second, with a pickle from the first, is very tasty! Kislenko, crunchy!
Tumanchik
Quote: Reset

Ira, thanks for the recipe! I did it 2 times. I liked the first less, but the second, with a pickle from the first, is very tasty! Kislenko, crunchy!
I am very happy! to your health!
Tatka1
Tumanchik, Ira, welcome!
Today I wanted to try to ferment cabbage. Lenochka alba et atra I described yours so deliciously that I was already drooling.With her tips, I diced. So the autumn sourdough of cabbage in this thread was opened by me.
py. sy. Although, of course, I am sure that people are already in full swing and overeat
Tumanchik
Tatka1-Tanyusha, well, I just spied where .. today I put the saucepan on the first cabbage this season. Let's open the girl's season? Come out of the bushes !!! The body requires cabbage !!!! and vinaigrette !!
Tatka1
Tumanchik,
Wildebeest
Just today I thought that we would soon begin to ferment cabbage, as I looked, the Temka revived.
And I also read today in the tyrnet that the pickle from cabbage produces nuclear mustard.
Tumanchik
Quote: Wildebeest
on the brine from cabbage, nuclear mustard is obtained.
and what a sauce for meat with rye flour !!!!! WOW !!!!


Added Friday 30 Sep 2016 8:57 PM

Quote: Wildebeest
Just today I thought that soon we will start souring cabbage
well so friends in spirit !!!
Wildebeest
Tumanchik, Ira, I'm not happy without sauerkraut cabbage soup.
Tumanchik
Quote: Wildebeest

Tumanchik, Ira, I'm not happy without sauerkraut cabbage soup.
I remember remember ... I can take a chance and cook for me. a handful of dried mushrooms to eat .... hotzza so sho vbitsa mono door!
Tatka1
Can I put in my "five cents")))) I very often make face and hand masks from brine
Manatee
Quote: Tumanchik
Let's open the girl's season? Come out of the bushes !!!
Coming out of the bushes! We are already finishing the second bookmark, yesterday I set it for the third time! For the first time this season I decided to pickle a small head of cabbage, which I bought from a granny in the market, at the end of August. So white, strong, though young. My husband and I managed to manage this head of cabbage in a couple of days. Then I bought a solid head of cabbage, and fermented it. Now it ends, today I plan to stick dumplings with sauerkraut. I don't get tired of sending you, Ira, vibes of incredible gratitude for the amazing lightness and incredible deliciousness of the recipe! Hope you can feel them!
Tumanchik
Quote: Tatka1

Can I put in my "five cents")))) I very often make face and hand masks from brine
What is it like? share? just apply and wash off? come on in more detail ... and what pickle?


Added Saturday 01 Oct 2016 09:00

Quote: Manatee

Coming out of the bushes! We are already finishing the second bookmark, yesterday I set it for the third time! For the first time this season I decided to pickle a small head of cabbage, which I bought from a granny in the market, at the end of August. So white, strong, though young. My husband and I managed to manage this head of cabbage in a couple of days. Then I bought a solid head of cabbage, and fermented it. Now it ends, today I plan to stick dumplings with sauerkraut. I never tire of sending you, Ira, vibes of incredible gratitude for the amazing lightness and incredible deliciousness of the recipe! Hope you can feel them!
Well, of course I feel Nadia! kind words are always felt. life rests on them. Thank you dear for responding! and I would like to see dumplings! mnymmmm annoyed in the morning!
Olekma
Quote: Tumanchik
Come out of the bushes !!! The body requires cabbage !!!! and vinaigrette !!
I'm also thinking about sauerkraut! So I want a vinaigrette ... Just racked my head where to put half a huge head of cabbage, I'll go and crumble it!
Shyrshunchik
Tumanchik, Irina, saw that they began to read the topic and looked in, re-read it and realized that I have been doing this for 35 years already for a long time, only I just add salt water with a shredder so that it would cover a little cabbage. My sister's mother-in-law lived in the Volozhin region, so they learned how to ferment cabbage, oh, and she always had a good one, white, crispy, thinly shredded. You don't need a lot of carrots and cumin, they paint cabbage and of course cranberries. Yes, with salted water, cabbage turns out great and the brine is not sticky and you don't need to grind it, an excellent recipe.
Olekma
well, no sooner said than done, crumbled, set, wait
alba et atra
Quote: Tumanchik

and vinaigrette !!

Ira, can you have a recipe for vinaigrette with sauerkraut?
I've never tried this ...
Shyrshunchik
Sauerkraut without strainingThe vinaigrette
(Aunt Besya)

Excellent vinaigrette. Sori Irina that inserted into your recipe.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers