Sauerkraut without straining

Tadadadam! Dadam! Attention! New experiment. I just chopped cabbage (1.1 kg) and filled it with only one old brine (about 3 liters)! I put it in a stainless steel pot. Sent to a favorite place on the refrigerator! The cabbage is green, but quite juicy and not very tough. We are waiting and see what happens!

And my husband blew out all the pickle, even found a can, which I hid from him.
I will still do it, but again from the beginning)

And this time I put the cabbage and poured it with three liters of water and a liter of brine. Today at midnight, it seems, will shift to the jar. There will be two days at midnight.

And this time I put the cabbage and poured it with three liters of water and a liter of brine. Today at midnight, it seems, will shift to the jar. There will be two days at midnight.

Oh Light is it worth it to suffer so? may not perekisit until morning?

And my husband blew out all the pickle, even found a can, which I hid from him.
I will still do it, but again from the beginning)

Well, there is terrorism all around!

[tumanofaaaa]

tumanofaaaa, so at midnight my creative rise and revelry of imagination begins.

[tumanofaaaa]

tumanofaaaa, so at midnight my creative rise and revelry of imagination begins.

isn't it dangerous?

[tumanofaaaa]

tumanofaaaais very dangerous to health. A man must have a dream in the period from 22.00 to 1.00.

Virgin, kind.
This morning I chopped a bowl of cabbage, salted it, wanted to salt it on dry, but still not a drop of juice came out. Do you think it's not too late to pour brine now? And I already salted the cabbage, pickle the field.
Don't let go.

I would pour the required amount of water without salt. In a day, I would try the brine for salt. If there is not enough salt, then I would add.
Maybe someone else will give some advice.

So I thought to do that, but it’s not superfluous to ask.

A man must have a dream in the period from 22.00 to 1.00.

What is this? Only 3 hours of sleep or what ??

Eh, girls! My husband has been spilling me here for a couple of months on the subject "how I want sauerkraut ...." But I couldn't get myself together. But this recipe is a must-try!

[salomeya29]

salomeya29, no, just a person should sleep during this period of time. The duration of the entire night's rest is at your discretion, desire and possibilities.
Nastya, put the cabbage as soon as possible: simple, clean and tasty.

And my husband blew out all the pickle, even found a can, which I hid from him.
I will still do it, but again from the beginning)

Mash, so I myself use it (brine), and I have it sourish, but I feel good!
As I said, I got the impression that I was cooking and could not wait for the pickle for myself, not the cabbage!
Although the cabbage is good too!

[tumanofaaaa]

tumanofaaaais very dangerous to health. A man must have a dream in the period from 22.00 to 1.00.

And probably autumn has an effect on me: in the evening I can’t wait for the children to cover them - it makes me sleepy! Although ... not stick colored dumplings?

Here, my cabbage is fermented, grated carrots in it and in the refrigerator until tomorrow. Tomorrow I'll boil pearl barley porridge with beef and kaputka. Eh, beauty!

Here, my cabbage is fermented, grated carrots in it and in the refrigerator until tomorrow. Tomorrow I'll boil pearl barley porridge with beef and kaputka. Eh, beauty!

Oh Olechka, what a yummy !!!! And I will have potatoes tomorrow !!!! Or today?

[tumanofaaaa]

tumanofaaaaI just have potatoes all week. And fried, and stewed, and boiled.It's time to change it for something else. And that will soon climb out of the ears.

[Chamomile1]

It took two days for my last cabbage to ripen.
Chamomile1We ate the very first cabbage with boiled potatoes with such pleasure, and it was cracking behind everyone's ears.

In short, I had breakfast with this cabbage. I made a cheese sandwich in a micra and a bowl of cabbage. Yummy!
I got her to see how she made friends with carrots there. Looked, made good friends, delicious. I could not resist, did not wait for dinner.
Barley with beef in a pressure cooker. And mom will come to the tasting soon. We'll have lunch with cabbage. The sister is also invited. So I feel I will play a new game.

In short, I had breakfast with this cabbage. I made a cheese sandwich in a micron and a bowl of cabbage. Yummy!
I got her to see how she made friends with carrots there. Looked, made good friends, delicious. I could not resist, did not wait for dinner.
Barley with beef in a pressure cooker. And mom will come to the tasting soon. We'll have lunch with cabbage. The sister is also invited. So I feel I will play a new game.

Ol annoyed me! I already wanted to see the light. Hostess! Well done, your family is lucky!

oyoyoy, I immediately added carrots to the brine, what will happen now? Or nothing, has anyone else been so wrong?

oyoyoy, I immediately added carrots to the brine, what will happen now? Or nothing, has anyone else been so wrong?

Katyusha don't worry, nothing will happen. I have already written about this more than once. And you are not the first. Initially, my mother and grandmother did just that, and after the cabbage was removed from the brine, sugar was added. And I removed the carrots from the fermentation, and I add them after, but I do not add sugar at all. Mom already liked it more.
Someone wrote that when you add carrots it can ferment a little longer. Read the comments or rely on your taste.

[leeka]

leeka, Katya, I deliberately pickle cabbage right away with carrots, the result is excellent.

[So you can safely ferment only in old brine!]

Tadadadam! Dadam! Attention! New experiment. I just chopped cabbage (1.1 kg) and filled it with only one old brine (about 3 liters)! I put it in a stainless steel pot. Sent to a favorite place on the refrigerator! The cabbage is green, but quite juicy and not very tough. We are waiting and see what happens!

So, I am reporting on the experiment done. The cabbage was ready yesterday (Wednesday night), but I was busy and only today took it out of the brine and covered it with carrots, caraway seeds and dill. The result is excellent. So you can safely ferment only in old brine! I only noticed that the brine became, as it were, more salty. Cabbage, as always, super and without tension! "!!!
From the moment of filling with brine until the end, 2 days passed. The taste is very fermented !!!

[Wildebeest]

Wildebeest, phew, Sveta, thank you very much, reassured

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, in a stainless steel leavened. 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 !!!

Very strange, I just salted it, on the contrary, I have 6 kg. cabbage took only 8 liters of water. Now I think to add more water or not, to the norm it is another 4 liters must be added! And I would refill, but the container is full!

Irina, hello! I specially registered on the site to ask your advice. I just salted cabbage, I have 6 kg. cabbage was enough for 8 liters of water, there is no place to top up, all cabbage is covered with brine. I have a question: Do you need to add salt or is enough, as in the recipe?

I forgot to clarify that 80 gr. I diluted salt not by 4 liters, but by 2. That is, my brine turned out to be 2 times more concentrated. In terms of 6 kg. cabbage 240 gr. salt, like yours, only less water. Wisely, in short, you can't figure it out without a bottle!)))

Can I say.
The recipe contains 80 gr. salt in 4 liters of water. 80 gr.: 4 liters = 20 gr. salt in 1 liter of water. From here we dance.
And no matter how much cabbage we have, it is important for her to make favorable conditions for swimming.

Can I say.
The recipe contains 80 gr. salt in 4 liters of water. 80 gr.: 4 liters = 20 gr. salt in 1 liter of water. From here we dance.
And no matter how much cabbage we have, it is important for her to make favorable conditions for swimming.

Based on your logic, then I'm 6 kg. cabbage and 8 liters of water will require only 160 grams. salt. But I took 240 gr. and my brine is barely salty, I just want to add more salt! Although if you start from the recipe, you need to add water, not salt! Here's a smart one! And then I read that today is the full moon and the cabbage will turn out to be not tasty, I can already accept that it will be.

I made 20 g of salt for 1 liter, but it seemed not enough water for cabbage, I diluted another 10 g of salt in 0.5 liter, added.
What can I say. I liked the cabbage, then added carrots.
Thanks to the author.

Based on your logic, then I'm 6 kg. cabbage and 8 liters of water will require only 160 grams. salt. But I took 240 gr. and my brine is barely salty, I just want to add more salt! Although if you start from the recipe, you need to add water, not salt! Here's a smart one! And then I read that today is the full moon and the cabbage will turn out to be not tasty, I can already accept that it will be.

hello Irochka. We are very glad to see you here at the bread maker. I hope our recipes will not let you down. Now about the cabbage. Svetochka Gnu is absolutely right. Salt to water should be 20 grams per 1 liter. Don't let the taste of the water stop you. It should be suitable for fermentation. Excess salt will inhibit fermentation. As a preservative. If there is not enough space, then try to mix more often. So that the cabbage does not dry out. Better to divide into two pots. Good luck to you. Thank you very much for your attention to the recipe. Write if anything.

I made 20 g of salt for 1 liter, but it seemed not enough water for cabbage, I diluted another 10 g of salt in 0.5 liter, added.
What can I say. I liked the cabbage, then added carrots.
Thanks to the author.

thank you for warm words.

[Irinaa]

Irinaa, Irisha, we KVASIM cabbage, not salt. Sauerkraut needs fermentation.

Got it girls, thanks for the clarification! Today I haven't looked at what happened to my cabbage, I woke up and right at the computer, read your tips!)) Now it has stood the night, so I won't change anything and add water, I'll leave it as it is, and I'll do the next salting as expected. And at the same time I will compare and draw conclusions for myself, because we learn only from our mistakes. This is all the size of the cabbage is to blame, it has grown the size of a basin, a full bucket and a 7 liter saucepan came out of an incomplete head of cabbage, so there is nowhere to add water and there is no more container. You can, of course, put it aside in jars, but that's how it has been laid down over the years that the cabbage is fermented in a large container. How do you think the phase of the moon affects the taste of cabbage ??? This is what I insure myself, if that ... what would have been written off for!))))

It's all the size of the cabbage is to blame, it grew the size of a basin,

Recently, I began to ferment cabbage as much as I want to eat. Not in stock. Can got drunk overeat a little. And of course there is nowhere to store. And heads of cabbage are always big, of course.Therefore, I cut off a piece from the swing (not washed!), And wrap the remaining forks tightly in a bag. So as to leave a minimum of air. And I store it on the balcony (there is about the temperature of the refrigerator). Usually the top layer and the cut edge turn black, which is easy to remove.
In addition, the girl gave a very tasty recipe for fried cabbage from sauerkraut and fresh. For pie fillings awesome. Therefore, fresh is always at hand.
And now, as I found the opportunity to ferment in the old brine, I will generally ferment in a portion on a plate.

How do you think the phase of the moon affects the taste of cabbage ??? This is what I insure myself, if that ... what would have been written off for!))))

Here I am a complete layman. I never follow it. Cabbage always comes out. The girls wrote that sometimes the fermentation time was delayed. But I'm sure there is something wrong with the salt. And there was also the thought that very strong cabbage could ferment more slowly.

The girls wrote that sometimes the fermentation time was delayed.

It seems to me that we still have a different idea of ​​the readiness of sauerkraut. I wrote that I was very happy, I had fermented. Mom and sister came. My mom and I are fine, and my sister says it's delicious, but it's not quite fermented. As for me, it is young, fermented, not overcooked. And for my sister it tastes good, but how under-leavened. So understand us.

[Irinaa]

Irinaa, I forget about the Moon, but I know for sure that all new things (repairs, knitting a new product, sewing a new product, haircut, planting, etc.) should start on the growing Moon. This does not apply to our daily activities: cooking dinner, cleaning, washing, etc.
Pickling cabbage is a daily chore.
But the full moon definitely prevented you, it often negatively affects some people.

Recently, I began to ferment cabbage as much as I want to eat. Not in stock. Can got drunk overeat a little. And of course there is nowhere to store. And heads of cabbage are always big, of course. Therefore, I cut off a piece from the swing (not washed!), And wrap the remaining forks tightly in a bag. So as to leave a minimum of air. And I store it on the balcony (there is about the temperature of the refrigerator). Usually the top layer and the cut edge turn black, which is easy to remove.
In addition, the girl gave a very tasty recipe for fried cabbage from sauerkraut and fresh. For pie fillings awesome. Therefore, fresh is always at hand.
And now, as I found the opportunity to ferment in the old brine, I will generally ferment in a portion on a plate.

Here I am a complete layman. I never follow it. Cabbage always comes out. The girls wrote that sometimes the fermentation time was delayed. But I'm sure there is something wrong with the salt. And there was also the thought that very strong cabbage could ferment more slowly.

Irina, I need to process my harvest, fresh cabbage is not stored for a long time, maybe the conditions in the basement are not suitable, maybe I don't know how to store. Therefore, we ferment at once for the whole winter and in the basement. I think that yours should also be well stored, the main thing is to let it ferment to the end so that the lids do not rip off. And I like to stew one sauerkraut with pork ribs, I don't even wash it, it's so sour and tasty, it really takes my soul!)))

[Irinaa]

Irinaa, I forget about the Moon, but I know for sure that all new things (repairs, knitting a new product, sewing a new product, haircut, planting, etc.) should start on the growing Moon. This does not apply to our daily activities: cooking dinner, cleaning, washing, etc.
Pickling cabbage is a daily chore.
But the full moon definitely prevented you, it often negatively affects some people.

Svetlana, I seem to have heard about this more than once, but somehow I don’t take it into my head, but with cabbage I try to stick to Rast. the moon, and this year I slipped it. (((I will finish fermenting at the end of November, and while we eat this one, at the same time we will check how much the moon affects.

It seems to me that we still have a different idea of ​​the readiness of sauerkraut.I wrote that I was very happy, I had fermented. Mom and sister came. My mom and I are fine, and my sister says it's delicious, but it's not quite fermented. As for me, it is young fermented, not overstayed. But for my sister it tastes good, but how under-leavened. So understand us.

Of course it is, everyone has different tastes. Many make salad and eat it contentedly all winter. And it is enough for me to eat this 2 times, and then I don’t need it for nothing, I prefer Sauerkraut and preferably this kind of already ripe, not freshly fermented.

And I like to stew one sauerkraut with pork ribs, I don't even wash it, it's so sour and tasty, it really takes my soul!)))

Oh, how delicious !!! Already drooling ...

[tumanofaaaa]

tumanofaaaa, I am grateful to you! I did everything according to the recipe, fermented cabbage for two and a half days, it turned out great! Already put in the second portion !! Thank you very much!

[tumanofaaaa]

tumanofaaaa, I am grateful to you! I did everything according to the recipe, fermented cabbage for two and a half days, it turned out great! Already put in the second portion !! Thank you very much!

Olga please. Crunch your health. Isn't it a stress-free recipe?

Very tasty! I did it 3 times in a row and without any tension! Thank you !

[Irina]

Irina, thanks for the wonderful recipe!

You're welcome! It is very pleasant when not only they cook according to your recipe, but also find time to say "thank you" for it.

Thanks a lot for the recipe! : girl_romashka: Indeed, absolutely without tension, and very tasty! Moreover, the longer it stands in the refrigerator, the tastier.

Thanks a lot for the recipe! : girl_romashka: Indeed, absolutely without tension, and very tasty! Moreover, the longer it stands in the refrigerator, the tastier.

Thank you very much!
Indeed the taste changes, but always crispy!