tana33
Quote: Anna1957
People, you can't ask Tumanchik,

and where did Irishkin go?
Anna1957
Tatyana, left for a long time. Offended at someone, like her recipe was used without reference to her. But I don’t know for sure.
tana33
Anna,
OlgaGera
Irinka, come back. Any questions.
I made your cabbage. Oh, and the pickle is jelly ... and the cabbage is soft, and it smells like bad?
Somehow it does not add up with cabbage ...
But according to your recipe, it always turned out. What's wrong?

We are responsible for those we have tamed. So come and tell. I'm very good. it is necessary!
Anna1957
And I tried it right now - delicious. It's good that she reminded me))) I put it in the refrigerator.
OlgaGera
Anna, it was always delicious.
But now ... I don't understand what ((
Wildebeest
OlgaGera, I think the cabbage failed. I also did it once. The pickle was jelly, the cabbage was soft, and it usually smelled like sauerkraut.
OlgaGera
May be. So I'll buy cabbage in another place))
Wildebeest
OlgaGera, for salting, a flattened head of cabbage is best suited, as if it was put on the stump and crushed on top.
OlgaGera
Sveta, where can I get this ...))) On sale round
Wildebeest
Olya, you suddenly get a flattened one, take it. And so God will send.
alba et atra
Quote: OlgaGera

Sveta, where can I get this ...))) On sale round
Olya, look for the white flattened!
Otherwise, you will waste your money and labor ...
Here is a sample of the required head of cabbage:

Sauerkraut without straining

Mirabel
Yes, it's a pity that Ira proudly slammed the door .. we have a lot of questions, her recipes are excellent, and it was a pleasure for me to just chat with her personally.
For some reason, my cabbage has darkened, it's not very good to eat this ... by the way, it was the squashed salt
Girls, where such, not very beautiful, can be used. except for the vinaigrette, I made it quite recently.
Anna1957
Do you eat sour cabbage soup? I wanted these cabbage so much here that I nourished cabbage with a specialist)))
Sens
Mirabel, the cabbage of European farmers may have its own characteristics ...
Mirabel
SensYes, it is possible! But this is not the first time I have salted and everything was fine.

Quote: Anna1957
Do you eat sour cabbage soup?
Yes! of course they eat! : Friends: I will definitely cook!
Wildebeest
Maybe not only the cabbage is wrong, but also the salt?
Mirabel
Svetamaybe the salt is to blame
Sens
Quote: Wildebeest

Maybe not only the cabbage is wrong, but also the salt?
how can this be?
Wildebeest
Sens, we do not know what we could add to the salt to "improve".
By the way, did you add sugar to speed up fermentation?
I didn't ferment cabbage this year, but I bought it twice in a store. In the first, sugar was frankly felt. Such cabbage would go well in a salad. But I just wanted sour cabbage soup, which I had to acidify with citric acid.
The second cabbage was labeled in a rustic way. No sugar, carrots were pretty generous. From this cabbage soup turned out awesome.
Anna1957
Quote: Wildebeest
But I just wanted sour cabbage soup to the point of disgrace
So I had the same thing. Only I also cooked them unconventionally - without potatoes (with rutabaga). But these are my troubles.
beverli
Tumanchik,
Wildebeest
Yesterday I was lying on my favorite couch, clicking the channels and getting on the program Live is great.
So there Malysheva suggested for fermentation of cabbage 1 glass of salt per liter of water.
This is not sauerkraut, but salted cabbage. So she wanted to hang this salted cabbage on her ears instead of noodles.
Somewhere on our forum there was a recipe for pickling cabbage without salt at all. I'll have to try.
Anna1957
Quote: Wildebeest
So there Malysheva suggested 1 glass of salt for fermenting cabbage per liter of water.
Okay, Malysheva - everything is clear there. And what, no one objected?
Wildebeest
Anna1957, but who is there to object? Maybe they never fermented cabbage either.
It was my eyes that got out into orbit, and that's why I decided to watch the plot. At first I thought I misheard, but no, they repeated it two more times.
Anna1957
Sens
Quote: Wildebeest

Anna1957, but who is there to object? Maybe they never fermented cabbage either.
It was my eyes that got out into orbit, that's why I decided to watch the plot. At first I thought I misheard, but no, they repeated it two more times.
and then. at the end of the transfer. Malysheva said that there is a lot of salt in sauerkraut ... it sounded strange ..
Wildebeest
Sens, so, if you put a glass of salt on a liter of water, then the cabbage will be salty, but so salty that it won't even go into your mouth. and we ferment it, those. let it ferment under the influence of some kind of bacteria.
I remembered that I had bought sauerkraut once, because there was golish salt there. Apparently, according to Malysheva's recipe, they salted. I threw it out.
Laslovna
Tell me if this recipe can be used to ferment cabbage with apples. I re-read 20 pages with apples, I didn’t find shredded cabbage worth waiting for.
smslisa
Tell me who knows! I put the cabbage. Today is day 2. The brine foamed. This is normal? Or is it already necessary to somehow save the cabbage (it is definitely not ready)?
Fotina
This is good) The process has begun.
smslisa
It stood for five days, bubbled, smelled, mm, like someone was dead. It turned out: the brine is delicious sour, and the cabbage is soft and salty, not sauerkraut at all. Soft, as I understand it, from the variety of cabbage, but why salted, very salty, and not sauerkraut? I didn't leave the recipe.
OgneLo
possible options:
  • cabbage
  • salt
  • ambient temperature
  • something else

Accomplishment
Quote: smslisa
it smelled, uh, like someone was dead. It turned out: the brine is delicious sour, and the cabbage is soft and salty, not sauerkraut at all. Soft, as I understand it, from the variety of cabbage, but why salted, very salty, and not sauerkraut
Bad luck!
Normally, when pickling cabbage, lactic acid fermentation should take place. In your case, the smell indicated the presence of putrefactive bacteria.
If the output brine is still sour, it means that lactic acid fermentation "won" at some point.
Did you ferment a lot of cabbage?
smslisa
Laid 2 kg. What she did: added carrots, sent more fermentation. It will not work, so throw it away anyway, or maybe it will happen .. By the smell, everything is fine at the moment. The brine brightens, it means that something has become better. I will unsubscribe what will come out.
Maria_A
Tumanchik, Irina, thanks for the recipe for this sauerkraut. For the second year I have been doing it according to your recipe and recommend it to my friends. Very tasty and stress-free (and sugar-free)!
Lorrys
a new portayka arrived! there is a lot of work now. time is short. and here at least robots. and the cabbage is flying away. I really like it. The matchmakers are already using the recipe. Thank you)))
smslisa
Quote: smslisa
I will unsubscribe what will come out.
I report: the cabbage turned out! Not very fermented, but for some reason still crispy, although softish. The brine is a miracle as good, I drink with pleasure, it is exactly the degree of sourness as it should. In total, the cabbage stood for 8 days. I will make the next one on old brine, as the author of the recipe wrote. Thanks to Tumanchik and all the advisors. Good luck girls!
Elena Kadiewa
There is no mist, but the recipe is still in demand!
Thank you, Irishka! And good luck to you!
Nathalte
Elena Kadiewa,

I beg your pardon, where is she?

Elena Kadiewa
She left the forum, takes care of her family, Alyosha.
Natashkhen
The cabbage is delicious, thanks.
But here, in my opinion, the caraway seeds are superfluous, I put them in - I regretted, now I don't know how to pick them all out
OgneLo
Quote: Natashkhen
cumin seeds are superfluous in my opinion
they are not "superfluous", but "for an amateur", that is, not everyone likes. Accordingly, it makes sense to put them only if you like their taste and smell.
Quote: Natashkhen
now I don't know how to pick them all out
no way
leeka
Friends, help! Cabbage and pickle darkened on the second day. What to do? I think to throw it away. Has anyone had this? What could be the reason?
Sens
it never happened.
something with cabbage.
OlgaGera
Quote: Sens
something with cabbage
or salt
Sens
OlgaGera, and what could be with salt?

if there is salt, then on the second day the cabbage will not be salted yet, in order to darken
OlgaGera
salt is different. Iodized, non-iodized, stone, evaporated .. I don't know what kind of salt they used to salt.
Sens
OlgaGera, in Moscow the current Ekstroy is salted)))) it does not give a dark color)))
and what kind of salt can dark brine give on the second day?
OgneLo
Quote: Sens
in Moscow, the current Ekstroy is salted)
And in Moscow, as well as in other places, they salt with coarsely ground edible salt!

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