Tatka1
Quote: Tumanchik

What is it like? share? just apply and wash off? come on in more detail ... and what pickle?
Irishka, any brine, the main thing is to strain it so as not to scratch the skin.
I have combination skin type. I mix it with honey and on a clean face for 10-15 minutes, then rinse and moisturize with warm water.
Or mix with cream or sour cream (for dry skin)
And if this is all too lazy to do or there is no time, just wipe it with a cotton pad moistened with brine.
Freeze cubes and wipe your face.
There is no better product for whitening the face and hands.
Manatee
Tatka1, thanks for reminding me! In my youth, I often made masks from cabbage pickle. I will moisten cotton swabs in brine and cover my face ... The skin is then pink, elastic and very happy! Apparently, from being well-fed.
Wildebeest
alba et atra, Shyrshunchik, I make the same vinaigrette as Aunt Basya, but I can also add herrings there. Pervert?
Manatee
WildebeestYou haven't read Aunt Basie's recipe to the end? And she writes there:In Soviet canteens, herring was often offered to the vinaigrette and this is really the perfect combination !!!
Shyrshunchik
Quote: Manatee
Soviet canteens

Well, now in our factory canteens they also make a piece of herring to the vinaigrette, this is probably already a classic.
Wildebeest
Manatee, so I don't offer a piece of herring, but crumble it into a vinaigrette. And I also need beets to prevail in the vinaigrette.
Tatka1
Manatee, just about, Nadia
If it's convenient, to me on "you"
alba et atra
Quote: Wildebeest

alba et atra, Shyrshunchik, I make the same vinaigrette as Aunt Basya, but I can also add herrings there. Pervert?
Sveta, do you fill the vinaigrette with herring with what?
Oil or mayonnaise?
And if it is possible in more detail about the proportions of vegetables and herring!

Irisha, forgive me for flowing here in your favorite cabbage!
Wildebeest
alba et atra, Lena, I have no proportions, for example, if I take two beets, then one potato and one carrot. I add cabbage, cucumbers and herring by eye and by sample to my taste.
I dress with any vegetable oil and vinegar, I beat them and add a little sugar. To taste, an oil-vinegar emulsion is obtained, in which the sweetness is barely felt.
I rarely season with mayonnaise.
I prefer to steam the vegetables themselves in a pressure cooker. I can cook peeled, I can not peeled. Depends on inspiration.
alba et atra
Quote: Wildebeest

alba et atra, Lena, I have no proportions, for example, if I take two beets, then one potato and one carrot. I add cabbage, cucumbers and herring by eye and by sample to my taste.

I got it!
Thank you!
So pickled cucumbers and cabbage should be put at the same time!
I just thought that if you put cabbage, then you don't need cucumbers.
Wildebeest
alba et atra, the vinaigrette is universal in that you can put cucumbers there and not put cabbage and herring, you can cucumbers + cabbage without herring.
By the way, I forgot to clarify about vinegar. I add vinegar and apple and wine of any color, I can and table vinegar. But I dilute the canteen with water, bringing it to 6% concentration.
Tumanchik
Oh, how delicious you have here !!! and herring and vinaigrette)))))) to me
Wildebeest
Tumanchik, Irisha, and this is all with cabbage according to your recipe.
Bijou
Quote: Tumanchik
4. Recent experiments have shown that fermentation is equally good both in an enamel container and in stainless steel and ceramics.
Irish .. I don’t want to sound like a bore, but it’s still not very correct, to ferment in stainless steel.

If you leave a little of any sour brine on the bottom of a stainless saucepan, you will see that it has changed color after a few days. I don't know if there are options, but for me it is a bright lemon-greenish one.After several experiments, I tied up with fermentation in glands and now only glass or enamel, since large pots cost a penny.

Well, or if you really ferment, then at least be aware of and not overexpose, and do not store. Although, again, in industry it seems like they use stainless steel with might and main ... But our saucepans are made of everything ..
alba et atra
Flax, and I'm souring in plastic buckets.
Maybe you need to change the enamel or something else?
I somehow did not think about the harmfulness of the container, it's just convenient in these buckets.
Bijou
alba et atra, so I know, right?
In the markets, all the pickles are in plastic. And vinegars too? So here I passed - what I saw with my own eyes - and said about it. I used to make a turshu in a 7-liter stainless steel saucepan, so it suited me well in proportions ... There, for the first time, I looked closely at the remnants of the brine. Maybe it's just a saucepan so nasty, it's not expensive.
Wildebeest
Girls, I did not think about the container, I fermented both in stainless steel and in a plastic bucket. I transfer the finished cabbage to the glass.
Please note that in stores all pickles and pickles are in a plastic container, which is a shipping container.
And stainless steel pots are all made of steel of the same 18/10 grade, at least as the manufacturers promise.
alba et atra
Quote: Bijou

alba et atra, so I know, right?

Yes, you know everything!
And if you don't know, you will get to the bottom of the truth and bring it to us! Isn't it true ?!
Shyrshunchik
Girls are such a stainless steel, my father made it to order at the factory specifically for pickling cabbage, with good stainless steel, everything is fine, but in a new stainless steel pan I cooked rice porridge and left it in it, so in the morning my son began to warm it up and showed it at the bottom greens, I removed these pots altogether (I didn't buy them, they gave them to me, apparently china ), now I cook in my aluminum ones, and as soon as they cool down I transfer them to glass pans, since now there are many different ones with lids and you can use them in the microwave. Mom, she worked in the dining room, said that the cooked there, if there was anything left, was transferred to enamel or stainless steel, only that was forty-five years ago.
Bijou
Quote: alba et atra
Isn't it true ?!
No! Sauerkraut without straining
I myself have a normal attitude to plastic, which does not negate the fact that it can be of different composition and different inertia. Therefore, it is necessary to look for tolerances for use in an acidic environment for each vessel separately, and this is impossible by definition.

We put a bottle of water with a diluted lemon in the shower bottle. Rinse hair after hard water. The solution was concentrated, stood for a long time, rarely used. So what? The remains are now intense pink, I can take a picture. Who can tell me that there is something new formed there ?? Sauerkraut without straining
tana33
cabbage? cabbage-cabbage-cabbage?

can you already ferment? I have not seen normal cabbage in our country yet, it is all green.
we will search

Tumanchik
Bijou-Lin, Duc now and the enameled ones are not made to the conscience and not the same ... how can you sit without cabbage ?! do not make me sad !!!!
I put it in a stainless steel! there is no other container.
Quote: Bijou
fortunately, large pots cost a penny
and we have like a wing from an airplane!
Quote: Wildebeest
Tumanchik, Irisha, and this is all with cabbage according to your recipe.
STUFFING!
Quote: Tatka1
Irishka, any brine, the main thing is to strain it so as not to scratch the skin.
I have combination skin type. I mix it with honey and on a clean face for 10-15 minutes, then rinse and moisturize with warm water.
Or mix with cream or sour cream (for dry skin)
And if this is all too lazy to do or there is no time, just wipe it with a cotton pad moistened with brine.
Freeze cubes and rub over face.
There is no better product for whitening the face and hands.
Tanyusha thank you !!!! I will know where to adjust the pickle!
Girls, I'll tell you such a message ... current to anyone

what a delicious pizza with sauerkraut and hunting sausages would have decorated with a recipe, but I'm afraid of slippers! well, very tasty! sweet pepper, bacon, cabbage and sausages !!!! who is interested I will tell you more





Added Saturday 01 Oct 2016 09:33 PM

Quote: tana33
can you already ferment? I have not seen normal cabbage in our country yet, it is all green.
we will search
Tanya go kissed !!! long time no see! how did summer go?
we are already good for sourdough!


Added Saturday 01 Oct 2016 09:39 PM

Quote: 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, only I just add salt water from the shredder so that I could 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 perfectly and the brine is not sticky and you do not need to grind it, an excellent recipe.
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=385394.1380
Tanya, so I'm with Molodechno, Volozhin is nearby! My mother is from there and my grandmother.

After the war, she was brought there little after the war from Germany. There was an orphan. Parents died in the war, and she was driven to Germany. From there my family went. from there and the recipe! They saved themselves from scurvy with such cabbage. And the brine was the most delicious food with potatoes. Poor people .... There was such a hunger. Are plump. She herself, and my mother, and I, and children teach never to throw away food. Our suffering Belarus has endured .... and now it endures ... all wars have passed through us.

Shyrshunchik

And I was born in Cherven, and my older sister is from Minsk, mine traveled on Komsomol vouchers to drain swamps. Imagine from Minsk and into the swamps, my father is from the Gomel region, my mother told me that there are wild pears, millet and sorrel, like in the book "People in the Swamp", wild pears, millet and sorrel. can not.

tana33
Tumanchik, kiss!
the summer was fruitful, I married my elder son

***


Tumanchik
Quote: tana33
the summer was fruitful, I married my elder son
Tanya dear !!!! Congratulations!!! Are you so beautiful in the first photo?
Young are a great couple !!! Peace and love! Immeasurable happiness !!!
tana33
Irishkin, embarrassed me))) I do it, with my younger one)
annealed there)))

Tumanchik
Quote: tana33
Irishkin, embarrassed me))) I do it, with my younger one)
annealed there)))
mortality! well, a real Disco Dancer
Tanya is nice to see! Everyone is so beautiful !!!
tana33
Irishkin, Thank you

you, at the very, in the family are completely beauties and beauties))))
Tatka1
Tumanchik, Irisha, here, brought a report. The cabbage is wonderful: crunchy, moderately salty and also moderately sour. I had it ready on the fourth day. Thanks for the recipe!))
Sauerkraut without straining
Tumanchik
Quote: Tatka1
Tumanchik, Irisha, here's a report. The cabbage is wonderful: crunchy, moderately salty and also moderately sour. I had it ready on the fourth day. Thanks for the recipe!))
Tanya is always welcome! Bright and sunny photo! Thank you very much for the report! What a colorful plate! I already have cabbage ready too!


Added Wednesday 05 Oct 2016 11:07 AM

Girls! here is an innovation! Lyudochka to me - Mandraik Lyudmila suggested adding a teaspoon of honey to the cabbage per liter of brine to speed up the process. This time I did just that. It turned out very tasty! I advise everyone! Lyuda thanks
Considering that the medic is yours !!! Thank you dear and your husband for the deliciousness! Everyone likes the zabrus so much! We sent a jar to my grandmother.
Wildebeest
Tumanchik, Ira, so the addition of honey should be reflected in the recipe itself, otherwise the honey can get lost.
Zhannptica
I was beating myself on the hands for a week! Don't go there, you don't need to, and you have such delicious cabbage. No, they lured you, you very often flicker in the tape. I read it .., like that 20 pages, persuaded !! I'll try! And certainly with honey
Tumanchik, thanks, I will report)))
Tumanchik
Quote: Wildebeest
Tumanchik, Ira, so the addition of honey should be reflected in the recipe itself, otherwise the honey can get lost.
I will definitely edit the recipe. I like it.
Quote: Zhannptica
Tumanchik, thanks, I will report)))
Zhanna is not necessary? we always need! we always need!
waiting for you with a report!
Wildebeest
Quote: Tumanchik
I will definitely edit the recipe. I like it.
Thank you.
Taramara
Quote: Tumanchik
what a pizza with sauerkraut and hunting sausages delicious
Ira, of course interesting, very interesting, etc.
Quote: Tumanchik
we always need!
Tumanchik
Quote: Taramara

Ira, of course interesting, very interesting, etc.
why are you quiet? current and you can hear cabbage crunching in the corners then
I invite everyone to tell how our hostesses use:
first, the cabbage
secondly, the brine
thirdly, who else is fermenting with cabbage!
I think this will be a wonderful experience for everyone and useful information! then I will group everything and ask the Chief to edit the recipe again and put everything on the first page!
I really look forward to your answers. I just ask you to help me: group everything by topic and highlight the headings with font or color if possible.
Taramara
For the first time I did not manage to crunch (it is my own fault - I overexposed). Therefore, on the weekend for the second there was a very tasty hodgepodge. And the filling for the pies is ready.
kolobashka
So I just today did not know where to put the pickle. My meat is pickled with wet pickle, and poured there.
Let's see what happens.
Tumanchik
Quote: Taramara
very tasty hodgepodge
Quote: Taramara
the filling for the pies is prepared
recipes in the studio please
Quote: Kolobashka
Let's see what happens.
very interesting!
MORE ACTIVE COMMODITIES! more active
* Anyuta *
Quote: Tumanchik
why are you quiet?
Quote: Tumanchik
MORE ACTIVE COMMODITIES! more active

I report:
the first batch of cabbage of this season is already ready (the process of cooking the cabbage has started - this batch stood for 3.5 days)

Sauerkraut without straining
I added fresh carrots and orange peppers, dill, onions + a little vegetable oil to the finished cabbage ... ummmmmmmmmm ... lick your fingers, what happened ..
Taramara
Quote: Tumanchik
recipes in the studio please
Irisha, so nothing new.
I fried finely chopped young beef, I had a piece of brisket. To be sure, I stewed it with a small amount of boiling water under the lid until the water boiled away. Fried with onions (half rings), added our cabbage with carrots. About five minutes before readiness, I mixed in a tablespoon of tomato paste, ground pepper, lavrushka. That's all.
Simplified version: fry onions, carrots, stew with cabbage. At the end, add the meat cuts from what is left in the refrigerator - sausages, ham.
I don't wash the cabbage, I like the sour taste of the hodgepodge.
Tumanchik
* Anyuta *-Anyutik, how many colors and flavors! Great salad! Just smart! I'm sure someone will definitely need an idea!


Added Wednesday 19 October 2016 12:21 PM

Quote: Taramara
Irisha, so nothing new.
Tomochka, it seems to you!
I am sure that each housewife cooks in her own way, in her usual way. But it is also always interesting to spy on the next plate! Thank you dear for sharing.
I really want to share my own - the current is still a little sick. Sorry, that's why a little Temka stalls.
tana33
Taramara, mmm, how delicious it is
alba et atra
Quote: Tumanchik


I really want to share my own - the current is still a little sick. Sorry, that's why a little Temka stalls.

No, Irish, there was simply nothing to ferment!
There is no cabbage needed in summer!
Now the season will begin and the Temka will be in the top lines every day!
I have grown red cabbage specially for your recipe!
I cut it off recently. Now lie down and leaven!
Wildebeest
alba et atra, Lena, why should the cabbage be kept in bed?
Tumanchik, Irisha, the season has begun, and I don't want to lag behind. Today I delivered the first cabbage of this season. While she was shredding, I dreamed of cabbage soup with mushrooms, how I would make a salad with hot boiled potatoes ... and so on.
alba et atra
Quote: Wildebeest

alba et atra, Lena, why should the cabbage be kept in bed?

I don't know, Light.
Grandma never sour freshly cut cabbage.
And I do that.

Wildebeest
alba et atra, well, I have a shop cabbage, which means that it is well-laid out.
Thank you, now I will know that the cabbage must be cured. Maybe someday I'll grow it too.
alba et atra
Quote: Wildebeest

alba et atra, well, I have a shop cabbage, which means that it is well-laid out.
Thank you, now I will know that the cabbage must be cured. Maybe someday I'll grow it too.
Well, the store is exactly in the right condition already!
Svetlana, a couple of weeks after the cut.
You will definitely grow up!
Moreover, it is so exciting!
tana33
and me, and me ... and me ...

and they gave me forks of homemade pickled cabbage
and I spent the weekend and half a week hugging mushrooms
husband pleased with milk mushrooms and mushrooms

and the cabbage is waiting on the balcony)))))
Wildebeest
tana33, and I'm all in apples, I have no strength to fight them.
The neighbor promised to make her happy with green leaves, I will sour crumbly.

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