Sauerkraut without straining

in Moscow current Ekstroy salted

strange. Always salt stone, and Extra in a salt shaker on the table and by the stove.

[))))]

... strange ...

the weird thing is that you didn't notice the combination of four !!! parentheses, as they turn the statement into a joke.

in Moscow current Ekstroy salted)))) ...

and the question, in fact, was:

and what kind of salt can a dark brine give on the second day?

[dark]

what salt can dark brine give on the second day?

you have to experiment to find out. No other is given.
What does it mean dark brine?. Muddy, gray, what kind?
These are all our assumptions

dark or cloudy? cloudy is normal. and which one is dark?

Brown. Coarse salt. Probably the cabbage is to blame. I did it many times. First time like this. Now I'll try to insert a photo.



Above is a white sheet of paper for comparison.




Here's another perspective)))

Brown.

Indeed, this is the first time I see this.
Sadly (((

How to use cabbage pickle?
So, for the experiment, I re-fermented a 3 liter jar and left for a liter of cabbage and poured it with old brine. Added a bit of salt. Yes, and added a hundred ml from the old brine to the bottle, like for a start. Are they supposed to cook faster?
The previous batch went away ... they tried to fill it with water, and earlier they just salted and waited for the juice. I liked it very much.

How to use cabbage pickle?

I cooked cabbage soup, though I forgot to dilute it. Sooooo sour turned out. But you mostly have borscht. I do not know, cook with sauerkraut? Kurdish people are cooking.
I stagnated .. poured. I tried to drink, but ... a little. There was no particular desire

[OlgaGera]

OlgaGera, oh, I didn’t read the first page of the topic!) So the author even recommends making the leaven on old brine from 50/50 to 100%, I just don’t know how much salt to add and the process will go much faster.
By the way, I kneaded bread in brine. I replaced all the water with brine))), let's see what happens.

Personally, my pickle does not go into business.
I didn't like it at all in the bread, the repeated cabbage turned out to be soft, it seemed very sour to drink.

I don't know how much salt to add

Salt is not added to the old brine. Add only to water, at the rate of salt for the topped up volume of clean water.

[OgneLo]

OgneLo, Yes? I thought cabbage supposedly absorbs salt, how is it neutralized, nope? Well, nothing, by the way, two hours later, a reaction went into the test jar, foam. It contains almost 100% of the same brine. Tomorrow I'll start trying.

I thought

I also thought so, but the topic says that we salt only the added water. And so she did. But I have no problem "where to put the pickle", because it is all drunk.

Tomorrow I'll start trying.

Less than a day has passed and ... urgently (draining and adding sugar) I put it in the cold. Already ready. I think 12 hours was enough. This is if you fill it with the old, old brine. A bit soft, but you see such a variety.



Yes, and yesterday I baked two loaves of brine. All liquid is brine. Very tasty and so rose !!! The dome is like a stretched air. ball, smooth and beautiful. I diluted the remainder in half with water .... well, it was very sour, it was impossible to drink right away.