Sauerkraut without straining

I cover with a mesh lid with an anti-sprinkler for pans.

damn it! exactly! Thank you very much for your valuable advice !!!!!

[Irina]

Irina, thank you for the cabbage. I liked it very much. I have dinner tonight. Cabbage from Irina, Rybka from Irina (opening day) and boiled potatoes from the ozonizer: lol: Not dinner, but a fairy tale

[Irina]

Irina, thank you for the cabbage. I liked it very much. I have dinner tonight. Cabbage from Irina, Rybka from Irina (opening day) and boiled potatoes from the ozonizer: lol: Not dinner, but a fairy tale

Natasha, how delicious! Already abslunyavkalas! Thank you very much for taking the time to take a picture!

[Irina]

Irina, yes, I see, everyone reports, but there are few pictures. And at first we "eat" with our eyes, and then we cook: lol: Maybe someone else has not cooked, after the photo, dare to cook this yummy.

[Irina]

Irina, yes, I see, everyone reports, but there are few pictures. And at first we "eat" with our eyes, and then we cook: lol: Maybe someone else has not cooked, after the photo, dare to cook this yummy.

Thank you Natasha. All Lenyuhi!

All Lenyuhi!

I just played the second batch. I promise to take a photo.
But how I will be the next two days without cabbage - I don't know! I didn't calculate the speed of eating!

I just played the second batch. I promise to take a photo.
But how I will be the next two days without cabbage - I don't know! I didn't calculate the speed of eating!

Taste actively!

An interesting recipe! I will definitely cook it today! And then something my cabbage, fermented in the usual dry way, did not work out at all - such a slimy pickle, just like a paste, and the cabbage is soft
I hope that this way I will succeed
Now there is no way to read all the pages, but the question is - can you ferment in a plastic bucket?

An interesting recipe! I will definitely cook it today!

Thank you very much!

such a slimy pickle, just like a paste, and the cabbage is soft

maybe a summer cabbage variety?

but the question is - can you ferment in a plastic bucket?

I will answer all questions, in a plastic bucket you can

maybe a summer cabbage variety?

In general, I am not special in varieties, I chose in the supermarket, such white, flat, but I guess I came across an inappropriate cabbage.

I will answer all questions, in a plastic bucket you can

Thank you for such a quick response! Now I will ferment with a calm heart

In general, I am not special in varieties, I chose in the supermarket, such white, flat, but I guess I came across an inappropriate cabbage. Thank you for such a quick response! Now I will ferment with a calm heart

Thanks for the recipe, we supplied 10 liters! I will write about the result.

Thanks for the recipe, we supplied 10 liters! I will write about the result.

You're welcome! We wait!!!

[irysikf]

irysikf, last year I did not get cabbage as a simple ambassador. She was also slobbering and moldy without having time to sour. I bought it at the supermarket.
According to this recipe, cabbage from the same supermarket turns out to be delicious. Crunchy, tasty !!! So try it, everything will work out.

In general, I am not special in varieties, I chose in the supermarket, such white, flat, but I guess I came across an inappropriate cabbage.

Coarse salt is needed. That is fine and from iodized salt, soft cabbage is obtained. Maybe this is a mistake?

[Elena Bo]

Elena Bo, no, I always use ordinary rock salt for pickling. Such a cabbage. I have no opportunity to travel to the region and buy our cabbage from private owners. I take what is sold in the nearest supermarket. Last year I tried to ferment cabbage all winter, to no avail. And the varieties seemed to be different in appearance. And all the same. The usual ambassador did not work.

I don’t know, I’m the only one, but I’m not doing anything along the way. All my life I have only fermented cabbage and cabbage (in the sense without water), the result is 100%, but then I was hanging on this site and came across your recipe. On Saturday I chopped up 2kg of cabbage, made a solution of 4L of water and 80g of salt. Cabbage did not float freely, there is clearly little space for it, that is, liquid. I diluted another 80g of salt in 4 liters of water. This turned out to be enough, my cabbage was in free swimming. I put it on a chair near the boiler, it didn't seem cold there. In general, I have a complete disappointment. I do not observe anything, on the first day there were no changes at all, the cabbage floats in the water, that's all. Today is the third day, the water is a little cloudy, there are no bubbles, the cabbage has no sour taste, and the smell is not at all pleasant. I specially registered, because I don’t understand what’s wrong? It seems that it is not a pity to throw it away, for the money the amount is simply negligible, water is salt and 3 hryvnia all the cabbage. But why do others succeed ?? Does the water need to be hot, or is the room very hot?

[Lilusik]

Lilusik, so my sister also felt like not pickled, but delicious. Rather, it looks like young sour cabbage, when it is still bubbling, if fermented with the usual ambassador.

[Lilusik]

Lilusik, dont be upset! look-read, so I didn’t ferment like everyone else, but in the end it turned out delicious. Now I’ll order myself a saucepan, a specialist for such a cabbage (what would be without tension), 10-11 liters. I can't make up my mind, and no one gave any advice what volume is better, and light or dark is better, but today I will definitely order.

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 !!!

I also had a doubt that not everyone's cabbage was fermented in two days, just some do not like to write when something is wrong
I still don’t understand HOW AND IN WHAT TABLEWARE THE CABBAGE FLOATS, in what dishes (what volume they have), no one writes, only many praise
Lily, I also had a cloudy brine, but in the end it was delicious! both the pickle and the cabbage turned out to be wonderful, only it took longer to ferment! I drank the whole brine myself, and once baked my own bread on it.
Thank you Irochka!!!

I don’t know, I’m the only one, but I’m not doing anything along the way. All my life I have only fermented cabbage and cabbage (in the sense without water), the result is 100%, but then I was hanging on this site and came across your recipe. On Saturday I chopped up 2kg of cabbage, made a solution of 4L of water and 80g of salt. Cabbage did not float freely, there is clearly little space for it, that is, liquid. I diluted another 80g of salt in 4 liters of water. This turned out to be enough, my cabbage was in free swimming. I put it on a chair near the boiler, it didn't seem cold there. In general, I have a complete disappointment.I do not observe anything, on the first day there were no changes at all, the cabbage floats in the water, that's all. Today is the third day, the water has become a little cloudy, there are no bubbles, the cabbage has no sour taste, and the smell is not at all pleasant. I specially registered, because I don’t understand what’s wrong? It seems it’s not a pity to throw it away, for the money the amount is simply insignificant, water salt and 3 hryvnia all the cabbage. But why do others do it ?? Does the water need to be hot, or is the room very hot?

Lilia, calm down, don't get nervous! No matter how hard nitrates in cabbage try to interfere with the fermentation process, chemistry will take its toll. The smell doesn't mean anything. Clouding means that the process has started. Your cabbage may take a little more time. Nothing wrong. Stir once or twice a day and wait. All will be! There is no need to warm up anything else, to top up and pour over. This will only slow down fermentation. Understand that cabbage growers are trying to grow it so that it can be stored longer. And we want to sour it. So she resists .... naive!

[Lilusik]

Lilusik, dont be upset! look, read, so I didn’t ferment like everyone else, but in the end it turned out delicious. Now I’ll order myself a saucepan, a specialist for such cabbage (what would be without tension), 10-11 liters. I can’t decide in any way, and no one gave any advice what volume is better, and light or dark is better, but today I will definitely order.
I also had a doubt that not everyone's cabbage was fermented in two days, just some do not like to write when something is wrong
I still don’t understand HOW AND IN WHAT TABLEWARE THE CABBAGE FLOATS, in what dishes (what volume they have), no one writes, only many praise
Lily, I also had a cloudy brine, but in the end it was delicious! both the pickle and the cabbage turned out to be wonderful, only it took longer to ferment! I drank the whole brine myself, and once baked my own bread on it.
Thank you Irochka!!!

Valyush about the size of the pan, I can not say anything. I have a huge family (four men), so all the pans are huge. The color does not matter at all. I pickled cabbage, depending on the need and the size of the roach. Pour the brine so that it is normal to mix. Proportions only in relation to water - salt. So I took pictures. Thank you for your kind words and good luck in the fermentation!

I also made this cabbage. I did everything according to the recipe, the cabbage floated quite freely, I covered the pan with a grid lid for frying pans. She stayed with me for exactly a week, but it never bubbled. Only the brine became cloudy, and an unpleasant smell, similar to hydrogen sulfide, began to emit. When the cabbage became softer, I decided it was time to take it out. I mixed it with carrots and dill seeds, poured it over, put it overnight. In principle, it turned out quite tasty option. But, unfortunately, it is not like traditionally sauerkraut. Maybe I didn't hold her? Or she was cold (Cabbage was in my kitchen at a temperature of 20-22 grams.
Kvassil in a six-liter enamel saucepan. There is enough of such cabbage for the specified portion, and an additional half portion will fit.

My cabbage didn't swim either. There was not enough space for her, although a pot of 7 liters was no less. It was up to the very top and there was nowhere to add. I covered the pan, from any surprises, with a mesh lid for pans from splashes. The first day the cabbage slept. Fermentation began only a day later. The solution became cloudy. Stirred little by little (as best she could), rather stirred. On the fifth day, the solution brightened - this is an indicator that the fermentation is complete. Stirred with carrots and added red currants. I put it in a container, covered it with lids and in the refrigerator. The first days, while eating the first jar, the cabbage seemed bland. I wanted to add salt. After a few days it got much better. I think the third bank will be the right one. For my taste, it is necessary to ferment in advance, while the previous one is still there, so that the new batch has time to infuse and reach. The cabbage is crispy and really stress-free.By the way, I cut them on a slicer - in thin long strips, and grated carrots for Korean carrots.

[Elena Bo]

Elena Bo, and your cabbage also exuded unpleasant, similar to hydrogen sulfide in the process of fermentation of ambergris? Or did I get such a mysterious swing?

[Elena Bo]

Elena Bo, and your cabbage also exuded unpleasant, similar to hydrogen sulfide in the process of fermentation of ambergris? Or did I get such a mysterious swing?

Of course - cabbage gives off its bitterness.

[tumanofaaaa]

tumanofaaaa, Thank you. But it stinks well!
My half kept walking around the kitchen, sniffing, then asked: "Where is this rotten egg at you?" I did not admit that it was cabbage, otherwise I would have refused to eat it

Yes, when there is leaven, the smell is unpleasant, and therefore it is necessary to interfere so that the gases come out. Gradually, the smell changes to more familiar to cabbage. As the solution becomes light, the smell is only sauerkraut.

[Elena Bo]

Elena Bo, eh, after all, I did not hold her. When the brine was drained, it was still unclear. And it is in a saucepan with carrots, but without brine, can it still ferment? Maybe I should hold her in the kitchen for a couple of days?

And I also decided to try to ferment the garlic in this brine. What do you think will work? Or is it not even worth trying?

variety, why did you drain the solution? How to store without solution?
I have it in a container with a solution. Gradually fermented in the refrigerator.
As for the garlic, I would take a chance. That's just all Chinese garlic in the store. I think nothing good will come of him. It’s not strong, it goes out quickly.

[Elena Bo]

Elena Bo, eh, after all, I did not hold her. When the brine was drained, it was still unclear. And it is in a saucepan with carrots, but without brine, can it still ferment? Maybe I should hold her in the kitchen for a couple of days?

The cabbage continues to ferment. You were in a hurry of course. Are you from Belarus? We have a notable cabbage! Hybrid with a hedgehog. You need to be guided by taste. Nothing. She will continue to ferment further. Poured brine? Leave in the refrigerator for a couple of days. Even with carrots and caraway seeds.

My cabbage didn't swim either. There was not enough space for her, although a pot of 7 liters was no less. It was up to the very top and there was nowhere to add. I covered the pan, from any surprises, with a mesh lid for pans from splashes. The first day the cabbage slept. Fermentation began only a day later. The solution became cloudy. Stirred little by little (as best she could), rather stirred. On the fifth day, the solution brightened - this is an indicator that the fermentation is complete. Stirred with carrots and added red currants. I put it in a container, covered it with lids and in the refrigerator. The first days, while eating the first jar, the cabbage seemed bland. I wanted to add salt. After a few days it got much better. I think the third bank will be the right one. For my taste, it is necessary to ferment in advance, while the previous one is still there, so that the new batch has time to infuse and reach. The cabbage is crispy and really stress-free. By the way, I cut them on a slicer - in thin long strips, and grated carrots for Korean carrots.

Thank you very much for your attention to the recipe. Did you add the berries right away? I serve with them to the table. And how are they during storage? Interesting.

variety, why did you drain the solution? How to store without solution?
I have it in a container with a solution. Gradually fermented in the refrigerator.

So I did, as written in the recipe:

Then I take out the cabbage into a smaller saucepan. I filter the brine and always save it. I rub the carrots on a coarse grater and add to the cabbage. Seeds of cumin and dill are sent there, about a glass of brine and everything is mixed.

So I added a glass of brine to that cabbage and left it on the loggia overnight.

That's just all Chinese garlic in the store. I think nothing good will come of him. It’s not strong, it goes out quickly.

I have an inconceivable garlic. In general, I'll try.

The cabbage continues to ferment. You were in a hurry of course.Are you from Belarus? We have a notable cabbage! Hybrid with a hedgehog. You need to be guided by taste. Nothing. She will continue to ferment further. Poured brine? Leave in the refrigerator for a couple of days. Even with carrots and caraway seeds. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=385394.0

Poured in only one glass, as written. Is it worth adding more? I didn't pour out the brine just in case, I poured it into jars.

Yes, I am from Belarus, like you. And also from Minsk. I don’t remember the cabbage when I saw a normal one. But this time I bought a white, round one. Most often I see green, in the form of a drop. This one is definitely "wooden", dry and tasteless.

In general, now it's too late, I won't bother with pouring cabbage again. Let her stand this night on the loggia, and tomorrow I'll add some brine.

After the cabbage is placed in a container, I pour it with brine to cover it. The rest of the brine is in the freezer.
I added the frozen currants immediately with the carrots, after the sourdough. Just layering. Delicious. I'll put more next time. The berries themselves behave well, do not get wet. The first days were sweetish, now it seems fermented. Tomorrow I'll try only berries specially. Maybe it makes sense to add berries to the table, but I will not go to such feats for sure. I'm too lazy to climb behind them every time, and I will forget.

After the cabbage is placed in a container, I pour it with brine to cover it. The rest of the brine is in the freezer.
I added the frozen currants immediately with the carrots, after the sourdough. Just layering. Delicious. I'll put more next time. The berries themselves behave well, do not get wet. The first days were sweetish, now it seems fermented. Tomorrow I'll try only berries specially. Maybe it makes sense to add berries to the table, but I will not go to such feats for sure. I'm too lazy to climb behind them every time, and I will forget.

Thanks for the advice and for using my recipe!

Girls, thanks for the advice, for active participation and discussion. In general, I will wait for what and how it will turn out, then I will write about the result. And my saucepan is probably 15 liters of stainless steel.

[summer]

In general, now it's too late, I won't bother with pouring cabbage again. Let her stand this night on the loggia, and tomorrow I'll add some brine.

I share the news with Minchanka. Now in Euroopt, the action is not very expensive cabbage (it seems 2700) I take with home delivery, so here it is definitely for salads - summer... Very juicy and delicate. The color is light green. But she doesn't ferment! The girls in the department told me. It's good that she didn't ferment.

[tumanofaaaa]

tumanofaaaa, Thank you. It will be necessary to somehow call in for cabbage, especially since I have already run out. But then how can you understand which one will ferment? I know that winter varieties are needed for this, but I cannot determine them by eye. I usually buy by typing, ask sellers and rely solely on their conscience

And now I give an account of my pickled cabbage (I called it that for myself). Today I tried it and decided not to fill it anymore. It is, of course, not really sauerkraut, but it's still very tasty! Even my "muschina" said: "After all, you can cook it whenever you want!", Which in his mouth is equal to "Delicious" (this is how he is so stingy with praise for severe MEN) I liked the fact that it was not very salty even slightly reduce the salt), crispy and, I would say, close to the salad version.
So, I will definitely repeat it (I suspect that tomorrow or the day after tomorrow I will put the next portion if I find the right cabbage).
Left to write "thank you"

As the photo of my cabbage promised:
This time I cut the cabbage with a special knife - that is, it turned out thin flat, and only a few "large pieces". Kvasila 2.5 days. I threw carrots on the second day.
And yesterday I cooked lean cabbage soup from brine .... Oh, and they turned out sour, but tasty, tasty !!!

As the photo of my cabbage promised:
This time I cut the cabbage with a special knife - that is, it turned out thin flat, and only a few "large pieces". Kvasila 2.5 days. I threw carrots on the second day.
And yesterday I cooked lean cabbage soup from brine .... Oh, and they turned out sour, but tasty, tasty !!!

Oh Anyut, well clever! I was not too lazy - I took a picture. Thank you! How nice to see! How I love sour cabbage soup .... I love it! I probably have acid deficiency. Has not been tested. But the aggravated laryngo-pharyngitis is definitely buzzing. I can't take either sour or spicy in my mouth - a terrible sore throat!

So I cooked cabbage soup today. I haven't tried it myself, but my daughter said that she didn't have enough acid, although the jar of cabbage in the refrigerator stood for 5 days. But this is a matter of taste.
I have a continuous cabbage conveyor: we are already eating one cabbage, the second is infused in the refrigerator, the third is kvassim.

So I cooked cabbage soup today. I haven't tried it myself, but my daughter said that she didn't have enough acid, although the jar of cabbage in the refrigerator stood for 5 days. But this is a matter of taste.
I have a continuous cabbage conveyor: we are already eating one cabbage, the second is infused in the refrigerator, the third is kvassim.

and I have it. I can't live without cabbage. I liked to add it to the meat grinder along with the meat in the cutlets! Girls, it's great. And the taste changes and juiciness! And of course the salad is great.

I ate the first cabbage, tomorrow I am going to ferment in a new way, mine really liked it. Thanks for the recipe!

I ate the first cabbage, tomorrow I am going to ferment in a new way, mine really liked it. Thanks for the recipe!

To your health! Crack with pleasure!

Hello everyone! I registered on the forum recently and I want to say thank you for sharing so much useful information for housewives!
I made cabbage twice already, in a 5 liter stainless steel pot. I diluted the brine harder, because the first time it was fermented for a long time (4 days) and seemed a little too salty. At both times, I added carrots for 1-2 days, otherwise it did not look like pickled, it turned out like a salad. Apparently cabbage is not very sweet by itself, so it doesn't ferment as it should. That is, in order to ferment better, you probably need A) less salt, B) more sweetness.
But even with carrots, sauerkraut according to this recipe is not quite similar to the traditional one. My father doesn't like her, that's why. And my beloved really likes it =) It seems to me that if she were a little softer, it would have turned out superrrr. Maybe someone knows how? Maybe you need to crumple it a little before filling it?
Next time I'll try to ferment without adding old brine and probably right away with carrots =)
And thanks again!

I made cabbage twice already, in a 5 liter stainless steel pot.
That is, in order to ferment better, you probably need A) less salt, B) more sweetness
It seems to me, if it were a little softer, it would have turned out superrrr. Maybe someone knows how? Maybe you need to crumple it a little before filling it?

Good day! I am very glad to see you! And of course, thanks for using the recipe and sharing your observations!
How many people - so many opinions. As I read comments, I see so many tastes. Indeed, you correctly noted that it is not necessary to add a lot to make it ferment better than salt. Salt is a preservative. Fermentation is holding back. The most useful fermentation is without salt at all. But it takes even longer. Sugar can speed up fermentation, but ... Adding sugar to the brine is a different recipe. My grandmother never added sugar when fermenting, but always when removing cabbage from brine. She loved sweeter and fermented cabbage with carrots, but always without sugar. Read the recipe carefully, I am writing about it. The fermentation process begins in 2 - 3 days; a favorable temperature for him is 15 - 25 ° С. You just have to bide the time. I understand that I want it faster, but the time depends on many factors that you will not take into account. So you have to wait and taste. As for crushing cabbage.This damages the cellular vacuoles, which contain the most useful - cabbage juice. It (juice) will go into the brine. And we need it to be not only tasty, but also healthy. Don't talk about the benefits of cabbage juice, you have to sing. Imagine this recipe is a natural fermentation process inside the cabbage. This is a storehouse of vitamins and minerals. The only thing that interferes with this is nitrates, on which the manufacturer grew cabbage. Therefore, it takes time.
But this is just my opinion and my recipe, which I share with you. Plus, cabbage continues to change its flavor even in the refrigerator. The girls wrote about this. Therefore, it's up to you, and experimenting is always interesting! So try and share with us!

After standing in the refrigerator for a week, the cabbage became even tastier, really sauerkraut. The most important thing. It's time to buy a new pump. I will try to ferment in frozen brine.

After standing in the refrigerator for a week, the cabbage became even tastier, really sauerkraut. The most important thing.

This is what I always talk about. Thank you very much Elena for your feedback. Your feedback is very important to me.

I will try to ferment in frozen brine.

Speed ​​up the process!