Tumanchik
You are my mistress-mistresses! How glad I am to you. Here I want to slightly expand the range of application of cabbage and pickle, so I decided to ask you for help. How to adapt these valuable products more original. Then they told me about the mask made from brine. I really want to try!
anavi
Quote: alba et atra
Now the season will begin and the Temka will be in the top lines every day!
Girls-and-and, and when will it begin, the season, then ??? I want cabbage! And you can't still ferment the current one from the store, right?
Tumanchik
Quote: anavi

Girls-and-and, and when will it begin, the season, then ??? I want cabbage! And you can't still ferment the current one from the store, right?
I will not tell you about all of Odessa, but I have already played the third game.

Arch is a cabbage maniac, actively helps to eat


I ate the first vinaigrette so much that I still don't want to
but sauerkraut with mushrooms and boiled potatoes I would eat and eat


Added Thursday, 20 Oct 2016 09:45 PM

Quote: Wildebeest
promised to make happy with green leaves, I will sour crumbly
Sveta, but I never tried it ... they paid such a price for them on the market that the whole hunt was gone
anavi
Great! Try, too, or what, salt? And then they write that winter Toko can be flattened.
Tumanchik
Quote: tana33
and I spent the weekend and half a week hugging mushrooms
husband pleased with milk mushrooms and mushrooms
so i would help you
me mushrooms from the market if, and the forest is out of reach


Added Thursday, 20 Oct 2016 09:47 PM

Quote: anavi

Great! Try, too, or what, salt? And then they write that winter Toko can be flattened.
Honestly, I do not choose either shape or color at all ...
what to risk then? soft if anything, then in soup, cutlets will go perfectly. or put it out like that.
alba et atra
Quote: Tumanchik

Sveta, but I never tried it ... they paid such a price for them on the market that the whole hunt was gone

And what are you talking about?
Maybe we need it too!
What is this crumb of green leaves?
Tumanchik
Quote: alba et atra
Now lie down and leaven!
nicho se .... it's how you saliva, poor fellow !!!! come! I’m just on the way!
alba et atra
Quote: anavi

Great! Try, too, or what, salt? And then they write that winter Toko can be flattened.
Exactly!
And always white!
Tumanchik
Quote: alba et atra
What is this crumb of green leaves?
these are the lower cabbage dark green leaves that are usually cut off.
Gnu-Svetik, enlighten again. Digging in old comments for a long time
anavi
Quote: alba et atra
Exactly!
And always white!
So now there is no one like that! And what, without cabbage to sit until winter?
alba et atra
Quote: Tumanchik

nicho se .... it's how you saliva, poor fellow !!!! come! I’m just on the way!

No, Irish, I don’t come out yet, there’s no time!
Everyone is busy with the harvest!
I process one thing, then another!
I'll chop up my cabbage and immediately start to proceed, expecting ...
Tumanchik
and I really wanted a vinaigrette. straight up to nausea. as the cabbage was the first to ferment, it practically did not crumble - I gnawed at the bite!
something rolls over again. I'll throw the beets into the micra to boil. right for tomorrow and I'll cut a salad
alba et atra
Quote: anavi

So now there is no one like that! And what, without cabbage to sit until winter?
Ol, we must wait!
She's coming soon!
The other is not so tasty and crunchy!
anavi
alba et atraThank you, Lenochka, I understand - wait boom!
alba et atra
Quote: Tumanchik

these are the lower cabbage dark green leaves that are usually cut off.
Light, enlighten once more. Digging in old comments for a long time
Irish, and I just cut out the heads of cabbage, and the lower leaves are still in the garden (I wanted to take these leaves with stumps to my friend for her goats, but it’s like that, it turns out that you can attach them to the case!).
So I'm waiting for the recipe for kroshev!
tana33
Quote: 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.

don't fight them
you eat them right away!


and how you chew, tell us what is crumbly, what if we also need


Added on Thursday, 20 Oct 2016 10:49 PM

Quote: alba et atra
So I'm waiting for the recipe for kroshev!

here! definitely need

chew faster already
Wildebeest
tana33, Tatyana, I do not like apples, I love them in pies, I can in the form of jam, in baked goods, in apple cheese I also liked them, I respect apple marshmallow, but I don’t want to make it this year. Although who knows, I can be inspired.

Now about the crumb.
For crumbling, the best green leaves are close to the head of cabbage. They are more gentle. You can take it further from the head of cabbage, they are darker and harder.
If you took rather green leaves, then dilute them with white cabbage, but also chop the white leaves.
My mother called these leaves rag, apparently, while you grind them, they make a sound under the knife rattle, rattle, rattle.
Why crumbly? Because these leaves are crumbling, those. chop them with a knife chaotically, and not with some straw or squares. The size of this crumb is from 0.5 cm to 1 -1.5 cm.
And so, we crumbled these leaves, added carrots and fermented, like cabbage from the same topic.
Then we cook the cabbage soup from the crumb necessarily from the rich pork, adding the potatoes, which we then crush. The kroshev cabbage soup is boiled for a long time, it is better to have languor. Readiness is determined by the softness of the crumb. This cabbage soup has a slightly different taste than sauerkraut cabbage soup. My whole family loves them very much, and even with a bit of garlic.
Also cabbage soup from kroshev is called gray cabbage soup. The color of the cabbage soup is not ah, but the taste is ...... yum-yum.
alba et atra
Sveta, thanks!
I copied the recipe to myself!
Rather, two recipes: crumbling and cabbage soup!
I will try to do it.
Wildebeest
alba et atra, Lena, do not forget to invite for cabbage soup.
kolobashka
Quote: anavi

So now there is no one like that! And what, without cabbage to sit until winter?
How not, there is! In Metro last week I bought a gorgeous cabbage for 8 rubles. I have not fermented yet, only put the first batch in jars.
Elena_Kamch
Wildebeest, Sveta, oh, I would have fought with your harvest, just not for life, but for death!
Quote: Kolobashka
bought a gorgeous cabbage for 8 rubles
What are the prices we have cabbage 58-60 rubles per kg
I read you girls, I wanted soooo cabbage! Once again, do you want to test your crooked handles ...
Wildebeest
I bought cabbage for 14.90. 8 rubles is cool.
kolobashka
Oh, she shit a bit, at 10-55
Sauerkraut without straining
kolobashka
Sauerkraut without straining
Well, the pork is ready. There is no difference. Or maybe I don't feel (sick).
Tumanchik
Quote: Kolobashka
Well, the pork is ready. There is no difference. Or maybe I don't feel (sick).
Varya, weren't you mistaken?
Taramara
Irisha, so it's the same using brine when pickling. the report was promised.
Barbara, very beautiful cut, so I wanted it, I am sitting here without lunch ...
Tumanchik
Quote: Kolobashka

So I just today did not know where to put the pickle. My meat is marinated with wet salting, and poured there.
Let's see what happens.
got it! exactly! pardon my sclerosis! beautiful meat! how did you cook?
kolobashka
Thank you.
No, I was not mistaken.
Wet salted pork. Only brine in half with cabbage.
Tumanchik
Quote: Kolobashka

Thank you.
No, I was not mistaken.
Wet salted pork. Only brine in half with cabbage.
already understood that to us! great recipe

except for nitrite


and I threw it into the brine apples, squash, zucchini, pumpkin and plums... Yesterday I threw it, and today I go and pull ... I chew and drink brine. So tasty! it is necessary to evacuate, otherwise I will devour everything!
kolobashka
Did you cut them or whole? And all in one dish?
Tumanchik
Quote: Kolobashka

Did you cut them or whole? And all in one dish?
cut pumpkin, kabaok and squash with plastics. Plum and apple halves. All in one. Damn, I recalled)))) A mouth full of saliva. I'm going to stretch it out again. There is no can already
velli
Girls, I baked bread yesterday and replaced half of the water at the rate with cabbage pickle. I also replaced some of the wheat flour with rye. The bread turned out to be very tasty with a slight sourness as I like. And I wanted to pour out all the brine, but something stopped me and thank God! From now on I will keep everything to the last drop!
Tatiana Od
Tumanchik, thank you very much for the recipe! Chopped last night, the brine seemed light-salted to me, but this morning I tried it, the very THAT. I will stir in the evening. I will report. Tonight, in the plans - cabbage rolls according to your recipe.
Tatunya
The girls, made a pickle, chopped cabbage (not yet thrown into the pickle) and found 0.5 liters of pickle from spring sourdough in the refrigerator. Is it worth it or not to pour it in?
Chamomile
Tatunya, do not spoil a thing. In the new season with a new pickle!
Tumanchik
I am very glad to everyone!
velli, Valyusha, bread on brine is just a plague !!!! Thanks for sharing!
Tatiana Od, it is very good that I trusted and did not add salt. Everything will be fine! We are waiting for the result!
Tatunya, if it's just in the refrigerator, then it's not worth it. But if it was frozen, then why not.
I still got used to adding a teaspoon of the medic to 4 liters of brine. SUPER!
Chamomile1, Olga,
Tatunya
Girls, she did not pour in the old pickle, but she did not pour it out for good. It was stored just in the refrigerator, the taste and color are just excellent. Now I think where to attach
Tumanchik
Quote: Tatunya

Girls, she did not pour in the old pickle, but she did not pour it out for good. It was stored just in the refrigerator, the taste and color are just excellent. Now I think where to attach
oh, there are a lot of options. start with what you are going to cook. from salting meat to marinades and pastries.
alba et atra
Quote: Tatunya

Girls, did not pour in the old pickle,

Natasha, why?
With old rsssol it ferments much faster!
Anyway, the brine is delicious!
Tumanchik
Quote: alba et atra

Natasha, why?
With old rsssol it ferments much faster!
Anyway, the brine is very cool!
Lenochka Chitney is higher. It was last year and was kept in the refrigerator.
alba et atra
Quote: Tumanchik

Lenochka Chitney is higher. It was last year and was kept in the refrigerator.

Irish, so delicious!

Quote: Tatunya

It was stored simply in the refrigerator, the taste and color are just excellent.

Do you think you shouldn't ferment like that?

And generally speaking!
Lucky someone!
I have the impression that in my home, the pickle ends earlier than the cabbage!
kuznez84
Thanks for such a wonderful recipe!
I decided to try sauerkraut without straining. And really everything turned out to be very quick and simple. Perhaps now I will always ferment only in this way!
Tumanchik
Quote: alba et atra
Do you think you shouldn't ferment like that?

And generally speaking!
Lucky someone!
I have the impression that in my house, the pickle ends earlier than the cabbage!
well, who knows ...
amused))))


Added Thursday, October 27, 2016 6:13 PM

Quote: kuznez84

Thanks for such a wonderful recipe!
I decided to try sauerkraut without straining. And really everything turned out to be very quick and simple. Perhaps, now I will always ferment only in this way!
good health!
Wildebeest
Tumanchik, Irisha, my autumn dream has come true. Cabbage, from which I cooked cabbage soup with wild mushrooms, was fermented. FkusnAAAAA! ,,,,, to a complete disgrace. Thank you again for the recipe.
Tumanchik
Quote: Wildebeest

Tumanchik, Irisha, my autumn dream has come true. Cabbage, from which I cooked cabbage soup with wild mushrooms, was fermented. FkusnAAAAA! ,,,,, to a complete disgrace. Thank you again for the recipe.
Svetik, dear, what to thank for? She crumbled herself, fermented herself - clever. This is what I ate myself ... here you can grumble
I dream of trying your crumbly everything! Today I was on the market, but they bastards imagine these leaves for double the price of cabbage they sell. I didn't buy it out of resentment ...
But I'll try anyway!
Chamomile
Irishkin, today I perverted over your cabbage as I could. Made three views. The first ordinary one, I added carrots to the cabbage removed from the brine and left it that way. In the second option, I put caraway seeds, dill seeds, viburnum, and, well, carrots. In the third option, I put black currants, black mountain ash (I have a lot of it, I put it wherever possible), viburnum, cubed apple, carrots and sprinkled with stevia (sweetener) for sweetness. All the options are delicious. Today I ate all three options and gave my mom with me.The last version, sweet, was made based on Provencal cabbage. Only vinegar is added there, and from the beginning I waited for the natural pickling of the cabbage. Tomorrow I will bake bread in brine.
Tumanchik
Quote: Chamomile1

Irishkin, today I perverted over your cabbage as I could. Made three views. The first ordinary one, I added carrots to the cabbage removed from the brine and left it that way. In the second option, I put caraway seeds, dill seeds, viburnum, and, well, carrots. In the third option, I put black currants, black mountain ash (I have a lot of it, I put it wherever possible), viburnum, cubed apple, carrots and sprinkled with stevia (sweetener) for sweetness. All the options are delicious. Today I ate all three options and gave my mom with me. The last version, sweet, was made based on Provencal cabbage. Only vinegar is added there, and from the beginning I waited for the natural pickling of the cabbage. Tomorrow I'll bake bread in brine.
WOW! and what, everything is interesting and important to us! How do the berries taste?
Chamomile
Irishkin, Ir, I only muddied them this morning, before that cabbage was fermented as usual, only cabbage, water, salt. The berries are almost fresh, but in combination with sauerkraut, the overall taste is sauerkraut. I also sweetened it, that is, it is practically like Provencal cabbage, only without a harsh vinegar aftertaste, but with a mild sour taste. I'll leave it on the table today to make better friends. I think the berries will ferment a little too. We then add the carrots and they ferment in the finished cabbage. So it is here. Delicious, in short! And most importantly, there is where to attach the berries. I don't really like compotes. Such a berry is not very good for pies. And since last year, I have black currants and mountain ash in the freezer. So now I will do so. Plain cabbage, and some sweet with berries.
Tumanchik
Olga, viburnum taste interesting to try! I am not very good at all, but the brine enriches the taste. interesting! current in the market today passed by her
Elena_Kamch
And I also cooked some goodies for myself! ... Not all the same to sit in the bushes ... Sometimes you want to eat
Sauerkraut without straining


Added on Friday 28 Oct 2016 09:00 AM

And I'm already baking zucchini muffins on brine

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