Sauerkraut without straining

[Albina]

Albina, and sometimes for such purposes we still used not an enamelled tank, but an internal container from old washing machines. There is a very good stainless steel

And we are a shredder for one or two
And my granny in a wooden barrel was a whole bag of sauerkraut, and in the garage

And I take note of such a relaxed way

And Lyudmila came to our sauerkraut-relaxed artel. Come and brew

So we have winter already 3 weeks in full swing. I drained the brine, added the carrots and brought them out onto the balcony. Although it is glazed, the temperature there is already below zero. Usually I try to cook it this way: salt the cabbage, and then in the cold. But you will bring it in from the frost, and it is with pieces of ice. Gorgeous snack

I'm delicious

I tried my cabbage now. It begins to acquire a sour taste, but not enough. There are no obvious bubbles from fermentation. Can it be so?

I tried my cabbage now. It begins to acquire a sour taste, but not enough. There are no obvious bubbles from fermentation. Can it be so?

of course. For me, there were no bubbles at all in the enamel dishes. Just a cloudy brine. And the girls write to them to bubble and it turns out.

Let's take a look. The brine became cloudy on the second day. My cabbage is in a stainless steel pot.

Let's take a look. The brine became cloudy on the second day. My cabbage is in a stainless steel pot.

I think this is the case

Girls, there were no bubbles in my ceramic barrel either, the brine became cloudy and that's it. But the question is, where can the remaining brine be applied, I have 3 liters of it left.

Last night I asked my daughter to evaluate the fermentation process, so she barely drove her away from the pan. She almost tasted it all to the bottom.
Tried together this morning. The cabbage has become much sour than the evening testing, but you still need to stand.

Last night I asked my daughter to evaluate the fermentation process, so she barely drove her away from the pan. She almost tasted it all to the bottom.
Tried together this morning. The cabbage has become much sour than the evening testing, but you still need to stand.

Forward Light! Victory is near!

Girls, there were no bubbles in my ceramic barrel either, the brine became cloudy and that's it. But the question is, where can the remaining brine be applied, I have 3 liters of it left.

I freeze in plastic buckets, bake on it, add cabbage to new cabbage, cook cabbage soup, just drink.

Ira, thank you. And I somehow drank pickle before work

And I somehow drank pickle before work

what was the bustle too? me too. but my husband at least that.

Yeah, there was. But my husband did not guess to offer, it is necessary to conduct tests

Ira, thank you. And I somehow drank pickle before work

How much brine did you drink? I want to suggest to my own that they clean their intestines.

How much brine did you drink? I want to suggest to my own that they clean their intestines.

I didn’t notice ... I saw it I saw it .. definitely more than a liter. So tasty. could not tear myself away. aha, came off at night

Had to put the cabbage in a stainless pot. Try it. Let's see what happens.

Irochka, you will definitely compare and write what will happen.
I have a large enamel leaky one, but there are quite different stainless dishes available.
In the meantime, my cabbage stands for the second day in a ceramic barrel. It is tall and therefore it is not very convenient to stir it with a long spatula.Therefore, I wash my handle well and run it there, almost to the elbow.
There are no special changes yet. The brine is slightly cloudy and the cabbage is only slightly salted. But our house is not hot, the heating was turned on last night. Today I will probably leave it for the night, so that at night it will be warm.
I want her to be ready for Saturday.

Irochka, you will definitely compare and write what will happen.

I already have something to say. Delivered on Wednesday evening .. That is, it is the second day. It's warm in the kitchen. Stands on the refrigerator. It's even warmer there. The brine became cloudy literally in 5 hours. But last night there was bubbling. But the cabbage is still strong and there is no pickling. The cabbage was originally green and very, very hard. I think it will stand for 3 days. I'll continue my observations. There was definitely no bubbling in the enameled dishes.

[tumanofaaaa]

tumanofaaaa, Ira, a liter is a lot. I thought a glass somewhere.

My cabbage bubbled and appeared, though still a faint aftertaste of pickling.
costs a little more than a day.

Ira, a liter is a lot.

so anyone like me can't tear myself away too) I drink liters glasses delicious.
and now I cooked a fragrant cabbage soup. Thanks for the recipe.

[tumanofaaaa]

so anyone like me can't tear myself away too) I drink liters glasses delicious.
and now I cooked a fragrant cabbage soup. Thanks for the recipe.

Caution! will cleanse the body!

tumanofaaaa, Ira, a liter is a lot. I thought a glass somewhere.

so at first I thought - just a glass, and then ...

But the question is, where can the remaining brine be applied, I have 3 liters of it left.

By the pike's will, by our will ...https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=397502.0

So today is the finale. I inform everyone who followed my experiment of fermentation in stainless steel. LEAVE BOLD! I did not feel the difference. I will repeat. I bought the first cabbage that came across. Green hedgehog !!! Nakromsala as God sent to my soul. On Tuesday night, I poured it with brine and sent it to the refrigerator. The apartment is very warm. And the refrigerator is even warmer, since the oven is constantly running. Do you know the recipes here are sooo enticing! I can't hold myself back. By Wednesday morning, the brine was already cloudy. On Wednesday evening, a noise appeared on the brine, which had already disappeared by Thursday morning. The cabbage was already fermented on Thursday night, but I wanted more acid. Therefore, on Friday morning I moved to the refrigerator, where she rests with carrots and caraway seeds. Pickle part frozen. Part on the balcony - I will bake bread and cookies. Thus, it took 2.5 days. In my first timekeeping, I mixed up the days of the week. Sori.

[tumanofaaaa]

After the first fermentation of the cabbage, I put the second cabbage. She cut the cabbage, added carrots and poured the brine from the first cabbage. In a day, my cabbage is almost ready.
I told my daughter about the benefits of pickle, she says that she almost drank a glass, eating cabbage.
tumanofaaaa, Ira, I really liked this method of fermentation, thanks again for the recipe. He got accustomed with us. Crispy cabbage is what you need. A great snack and pickle can be made quite a lot, which will help those especially affected after a violent feast.

And I, and I put the next one today ... well, the cabbage was very good! Ira, thanks!

my cabbage costs almost 3 days, it smells deliciously sour, so I want a pickle,
and cabbage is still not sour enough for us. waiting, sir.
cabbage no longer foams, the brine is cloudy. everyone is waiting miracles cabbage!

[Wildebeest]

Wildebeest, valushka-s, GuGu, my dear cabbage-free-stress-mans, I am very pleased that the recipe came to your taste! Cook, dear ones, teach your family and friends. It's healthy and delicious!

Irk, well, mine is ready! boring! And we blow the brine with might and main
Went to the plus

Ir, mine is also ready .. this time less than two days (the house is warm and added before.brine), added carrots, caraway seeds, dill and some juniper berries - tomorrow we will eat ... now I am puzzled with the purchase of a ceramic container for pickling cabbage of 9 liters (I saw a special barrel in Germany a few years ago and I'm very sorry that I didn't buy it) ... Thank you dear for such a simple recipe!

Ir, mine is also ready .. this time less than two days (at home it was warm and added brine before), added carrots, caraway seeds, dill and some juniper berries, tomorrow we will eat ... now I am puzzled with the purchase of a ceramic container for pickling cabbage liters by 9 (I saw a special barrel in Germany a few years ago and I'm very sorry that I didn't buy it). Thank you dear for such a simple recipe!

Natasha bon appetit !!!

Irina, I dropped in again to say thank you !!! You mentioned that it was very tasty to stew, which I did, and for several days in a row under the order (not of my own free will, they directly demanded) I could not refuse ... And today with a complaint, we ate the cabbage so quickly, and there is no new one ... Here's how to explain to them that they ate them with cauldrons and it remains to put off and hide on pies)))

So girls, try this delicious stew.

Irina, I dropped in again to say thank you !!! You mentioned that it was very tasty to stew, which I did, and for several days in a row under the order (not of my own free will, they directly demanded) I could not refuse ... And today with a complaint, we ate the cabbage so quickly, and there is no new one ... Here's how to explain to them that they ate them with cauldrons and it remains to put off and hide on pies)))

So girls, try this delicious stew.

I give the stew she is stunned! And also try it without any liquid, but only fry it with rast oil in MV (I have Orson and the frying is not very strong (Baking is stronger), so it turns out great with the lid closed). I have in the recipes, but without stewing, but only frying.

Good day everyone! I read the recipe and I liked it very much, because it is not necessary to squeeze the cabbage. I decided to do it. I bought a head of cabbage, began to cut it, well, I felt like I was crushing the bark from a tree, I don’t know what kind I got, I barely sawed it, rubbed the carrots. I put everything in a basin, but the cabbage was not all covered with brine, I added another 0.5 liters of brine. My cabbage was fermented for 5 days and was not fermented, I just got tired of waiting, I began to eat. Tell me what I did wrong, why the cabbage was fermented for so long: a variety of cabbage, added carrots or that I still added brine, or maybe something else; cabbage stood in a warm place. It turned out to be tasty, albeit not fermented, I still want to make it, if only to get ready as quickly as possible, otherwise it will take a long time.

Ira, and I brought you a big THANKS for the cabbage. It turned out just fine! For two days I fermented without carrots, and a day with the addition of carrots. The cabbage turned out to be snow-white, not dyed in carrot color, as it happens when you grind it into jars. By the way, for cabbage weighing 5 kg and for about kg of carrots, 5 liters of water and a little more salt than in the recipe were enough for me (I was guided by my taste when trying the brine). After packing in a container, I had about 1.2 liters of brine left, which: girl_haha: was successfully drunk.
P.S. Girls try to stew cabbage 50/50 fresh + sour, it turns out sooooo tasty. I saw the recipe for several years in some kind of program, now I only carcass this way.
Irisha,

Ira, and I brought you a big THANKS for the cabbage. It turned out just fine! For two days I fermented without carrots, and a day with the addition of carrots. The cabbage turned out to be snow-white, not dyed in carrot color, as it happens when you grind it into jars. By the way, for cabbage weighing 5 kg and for about kg of carrots, 5 liters of water and a little more salt than in the recipe were enough for me (I was guided by my taste when trying the brine). After packing in a container, I had about 1.2 liters of brine left, which: girl_haha: was successfully drunk.
P.S.Girls try to stew cabbage 50/50 fresh + sour, it turns out sooooo tasty. I saw the recipe for several years in some kind of program, now I only carcass this way.
Irisha,

Thank you very much Larisa for trusting the recipe. And I will definitely use the stewing recipe, since there is one and the other.

Good day everyone! I read the recipe and I liked it very much, because it is not necessary to squeeze the cabbage. I decided to do it. I bought a head of cabbage, began to cut it, well, it felt like I was crushing the bark from a tree, I don’t know what kind of one I got, I barely sawed it, rubbed the carrots. I put everything in a basin, but the cabbage was not all covered with brine, I added another 0.5 liters of brine. My cabbage was fermented for 5 days and was not fermented, I just got tired of waiting, I began to eat. Tell me what I did wrong, why the cabbage was fermented for so long: a variety of cabbage, added carrots or that I still added brine, or maybe something else; cabbage stood in a warm place. It turned out to be tasty, albeit not fermented, I still want to make it, if only to get ready as quickly as possible, otherwise it will take a long time.

Good afternoon, Ira. I cannot say what exactly was the reason, since you are the first who did not succeed. The variety of cabbage has absolutely nothing to do with it, since it is absolutely the same for me. Twigtail naya. I don't think the addition of carrots played a role either. And then you have to see in more detail. I didn't quite understand - you flooded it right away or a little later. 5 days is a lot. Try again. Chop only one cabbage. Dissolve the brine separately. First one serving. Refill. I gave a photo of cabbage in brine in the comments, please see. If the cabbage is not covered enough, immediately dilute with more brine and pour over. Dilute the salt in water until dissolved. And only then pour the cabbage with brine. I also pour in gradually, but at one moment of preparation. Read the recipe carefully. Good luck. And I look forward to your story. Read the comments. Girls write a lot about how anyone succeeds. It is generally difficult to make a mistake here. Yes, it's better to take simple rock salt.

Chop only one cabbage. Dissolve the brine separately. First one serving. Refill. I gave a photo of cabbage in brine in the comments, please see. If the cabbage is not covered enough, immediately dilute with more brine and pour over. Dilute the salt in water until dissolved. And only then pour the cabbage with brine. I also pour in gradually, but at one moment of preparation. Yes, it's better to take simple rock salt.

I did everything as you wrote it. I studied the recipe and the photo very carefully. The only thing was that the cabbage stood next to the battery, but since it was very hot at home, the balcony was often open, well, I thought cabbage was not dough, what would happen to it, again the battery was next to it. And I will definitely try, I really liked the recipe. Next time, I believe, the cabbage will surrender.

the balcony was often opened

I don't think it could have influenced ...
try it for your health !!!

And it seems to me that it may be in the cabbage. Maybe it contains a lot of nitrates, saltpeter, and they do not allow fermentation to develop? We add nitrite salt to the ham to keep it from spoiling. Well, that's what I thought. You should try to buy another cabbage. And it must be done, very tasty, we have eaten for a long time.

And it seems to me that it may be in the cabbage. Maybe it contains a lot of nitrates, saltpeter, and they do not allow fermentation to develop? We add nitrite salt to the ham to keep it from spoiling. Well, that's what I thought. You should try to buy another cabbage. And it is imperative to do, very tasty, we have eaten for a long time.

Well, just finish the batch. two days ago as delivered with the old pickle. in the morning I was already ready. the variety is creepy! although in our republic, since July it is all like that. maybe the truth from the draft?

I did it the same way as Irina did. Sliced ​​cabbage last Saturday morning.I measured the water and salt strictly according to the recipe, the cabbage was less than 2 kg. Pickle drained on Friday night. Today I added cabbage to the vinaigrette. The cabbage seems to be tasty, but tough. My cabbage was also very hard, barely cut the head of cabbage in half. shredded on a slicer, with a knife could not. Today I bought another variety of cabbage. I left the brine to add to the new batch. I will try again.

I did it the same way as Irina did. Sliced ​​cabbage last Saturday morning. I measured the water and salt strictly according to the recipe, the cabbage was less than 2 kg. Pickle drained on Friday night. Today I added cabbage to the vinaigrette. The cabbage seems to be tasty, but tough. My cabbage was also very hard, barely cut the head of cabbage in half. shredded on a slicer, with a knife could not. Today I bought another variety of cabbage. I left the brine to add to the new batch. I will try again.

That means exactly a variety of cabbage!

So today is the finale. I inform everyone who followed my experiment of fermentation in stainless steel.

Irochka, thanks for the experiment and a detailed report on cooking cabbage in a stainless container. I will keep in mind and boldly put it in stainless steel if the ceramic barrel is busy.
And I will definitely bet, because I really liked this "no-stress" way to ferment cabbage.
But while I still have the first cabbage, almost a full 3 liter bottle. Bo I myself will not master it quickly.
I made a vinaigrette with this cabbage, and so I just eat a little.
But what I want to say ... I can also see a winter cabbage variety. I barely cut the swing, and planed it on Berner's Prima. But the cabbage is harsh, it's still better to buy a white cabbage for pickling.

P.S. Girls try to stew cabbage 50/50 fresh + sour, it turns out sooooo tasty.

Larissa, I thought that everyone is doing this. I always make stuffing for pies and pies that way. Only fermented in half with fresh. This is how my mother always put out, and so I always do. The filling is excellent. Moreover, I am carcassing without adding onions, carrots. Only salt, sugar to taste and black pepper. Carcass either in vegetable or butter - it doesn't matter to whom it suits best. I can add boiled eggs to the finished one.

Ira, and I thank you !!!
The cabbage is sour, as we love. Only with me, like the girls, it was fermented for a long, long time,
I even got lost for how many days she fermented. In the process, the brine gradually evaporated, and
I so wanted to drink it! I had a feeling that I was not souring cabbage, but a pickle for myself
did. The pickle was so delicious! The cabbage was not yet fermented, and the brine was delicious, and not for two days.
I, too, fermented in stainless steel. And I still don't understand how you all use 4 liters of brine for 2kg of cabbage !?
I fit 1.4kg and 3.750l into a large stainless steel pot, and the cabbage was hardly stirred there!
If I stuffed 2 kg of cabbage into a container, then most likely I would not be able to mix the cabbage at all, but
it probably wouldn't have been covered in brine yet!
But the cabbage turned out, and for this huge thanks !!! And really without tension !!!

[nila]

nila, valushka-s, girls thanks for the story. clever craftswoman! everyone will be delicious and crunchy !!!

Well, finally, after cabbage with onions and peppers, and Provencal cabbage, I got my hands on this recipe. It's worth the second day. Cabbage from the store, oak, but nothing, I love any of it. I just covered it with a towel, otherwise the flies fly, I can't get it out. I come to the kitchen, take off the towel, interfere, leave - cover. Already chewed a little, it tastes good, so we are waiting.

Well, finally, after cabbage with onions and peppers, and Provencal cabbage, I got my hands on this recipe. It's worth the second day. Cabbage from the store, oak, but nothing, I love any of it. I just covered it with a towel, otherwise the flies fly, I can't get it out.I come to the kitchen, take off the towel, interfere, leave - cover. Already chewed a little, it tastes good, so we are waiting.

we wait!

[Chamomile1]

Chamomile1, try this, it might help

[Natkamor]

Natkamoris a very easy way to catch silly midges. Thank you.

easy way to catch silly midges

They are not that stupid! Many people fly out of such traps ...