Sauerkraut without straining

I cut the cabbage, poured it with brine and added 2 liters of water + 40 gr. coarse salt.

I cut the cabbage, poured it with brine and added 2 liters of water + 40 gr. coarse salt.

I fermented to the taste I needed in 3 days. Now I always do this - I fill it with brine and add freshly prepared to the required volume.

Zen are kind to the hut!
This is me again and again with questions (excuse me, this is such a misunderstanding). I recently made this cabbage, but already adding a glass of the previous pickle. I bought cabbage in a nearby store, the head of cabbage is white and round, very similar to summer cabbage. The brine bubbled up the very next day! The temperature in the kitchen did not rise compared to the previous "tab". And in the process of fermentation the cabbage smelled great too !! My "kadyain" said that this one was very "odorous" compared to the previous one. On the whole, the fermentation was stormy and "with applause." The cabbage began to become soft from the third day. I waited another day for the brine to calm down and become transparent, and pulled it out. This time, the cabbage turned out to be very soft, almost bursting under the spoon, like overcooked vermicelli. True, it still came out delicious.
So I think what is the matter: is it in the grade; Is it that you added old pickle or something else could have affected?

[variety]

variety, it's all about the cabbage. Early varieties are not suitable for leavening.

[Wildebeest]

Wildebeest, I also put cabbage on the role of suspect # 1

[Wildebeest]

Wildebeest, I also put cabbage on the role of suspect # 1

I agree to 100! I stopped buying cabbage in our shops if there is no indication of winter season! In Euroopt, Rublevsky and Prostor it is definitely summer! The sellers said. The last time I took it on the market. Fine. It can be seen when winter - very strong. But summer chic for salads is juicy and soft.
And at the expense of foam - this is fermentation. There should be foam. I read recently that when the foam disappears, fermentation is over. But about the smell - I will not confirm - I did not smell the smell in the kitchen. Only a little at the time of active foam.

I fermented to the taste I needed in 3 days. Now I always do this - I fill it with brine and add freshly prepared to the required volume.

+1000
And I have already switched to old pickle. But the color is then not purely white in cabbage - carrots paint.

And I have already switched to old pickle. But the color is then not purely white in cabbage - carrots paint.

I miss the old one, so I add freshly made one. And the fact that not pure white does not bother me. But very tasty.

We are here half of the forum growing the eternal leaven, and you are the eternal pickle

We are here half of the forum growing the eternal leaven, and you are the eternal pickle

What did he study for! Well, you always ferment, and we will pickle!

not pure white does not bother me. But very tasty.

Okay!

And I bake such a gorgeous bread on this brine. So far only 50 * 50 with rye flour. What do you think, will it turn out delicious white?

And I bake such a gorgeous bread on this brine. So far only 50 * 50 with rye flour. What do you think, will it turn out delicious white?

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=397502.0 and I bake this!
And also such a roll https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=400806.0
Can I have a recipe for your bread? I love rye!

Baked white wheat without any dough. Just brine instead of water, but in white I took 50 * 50 brine and water. Delicious bread turned out. It seems to me that it rose even better than on water or yogurt.A little cabbage, it smells quite a bit, but it doesn't bother me. Sprinkled with sesame seeds on top.
] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0 [url] I bake this bread all the time. Sometimes there is a lot of sour milk and I add it here. And then I experimented and completely replaced the water with brine. Such a wonderful bread turned out, that's really very tasty. I like this rye also because it's on honey. It has a different taste, very suitable for rye. Even though I myself don't really like honey.

Baked white wheat without any dough. Just brine instead of water, but in white I took 50 * 50 brine and water. Delicious bread turned out. It seems to me that it rose even better than on water or yogurt. A little cabbage, it smells quite a bit, but it doesn't bother me. Sprinkled with sesame seeds on top.
https://en.Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0 [url]]]] I bake this bread all the time. Sometimes there is a lot of sour milk and I add it here. And then I experimented and completely replaced the water with brine. Such a wonderful bread turned out, that's just very, very tasty. I like this rye also because it's on honey. It has a different taste, very suitable for rye. Even though I myself don't really like honey.

Thank you so much. I will definitely try !!! I thought you won’t answer. Was upset. So I wanted a rye bread with sauerkraut flavor. I think it will be even tastier.

You realized that in the rye bread recipe you no longer need to add vinegar if you bake it in brine? And I often bake it in curdled milk or whey and do not add vinegar. And if I do it completely according to the recipe on water, then I add a little vinegar or citric acid, just a little.

I bake bread 1 part rye + 4 parts wheat. I add cards to the place of water. broth. And now half of the cards. broth + half of the cabbage. brine. Now I do not add vinegar and reduced the yeast. The bread is taller and tastier. And the crumb is so interesting. There is no cabbage smell.

I bake bread 1 part rye + 4 parts wheat. I add cards to the place of water. broth. And now half of the cards. broth + half of the cabbage. brine. Now I do not add vinegar and reduced the yeast. The bread is taller and tastier. And the crumb is so interesting. There is no cabbage smell.

also according to this recipe? https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0

You realized that in the rye bread recipe you no longer need to add vinegar if you bake it in brine?

Well, where does a blunt knife have a point? show me your finger! now I understand! I would use the recipe!

[Irina]

Irina, I bake with old dough (100g)
Flour rzh-100gr.
millet flour. -440gr.
malt-0.5 tbsp. l.
liquid-360gr.
apple cider vinegar-1 h. l.
salt-1 tsp l
sugar-1 tbsp. l
last oil-1s. l.
yeast-1.5h. l.
The bread tastes perfect. The second year I bake only this.

Rye bread has no cabbage smell, apparently honey, malt, rye flour interrupt it. And white has a little smell. Well, as if he was lying next to a cabbage hodgepodge. But the smell is not intrusive, not strong, light and does not bother at all. Tomorrow I'll ask my son how is the bread, what does it smell like? I have a scent like a dog, maybe it just smells to me.

[Irina]

Irina, I bake with old dough (100g)
Flour rzh-100gr.
millet flour. -440gr.
malt-0.5 tbsp. l.
liquid-360gr.
apple cider vinegar-1 h. l.
salt-1 tsp l
sugar-1 tbsp. l
last oil-1s. l.
yeast-1.5h. l.
The bread tastes perfect. The second year I bake only this.

Thank you Natasha. I will try, but only purely on rye. I bake wheat bread only squash-pumpkin bread.

Rye bread has no cabbage smell, apparently honey, malt, rye flour interrupt it. And white has a little smell. Well, as if he was lying next to a cabbage hodgepodge. But the smell is not intrusive, not strong, light and does not bother at all. Tomorrow I'll ask my son how is the bread, what does it smell like? I have a scent like a dog, maybe it just smells to me.

so I want pure rye!

[Irina]

Irina, the taste of this bread is not at all wheat, although millet. more flour is present.
Although, the taste and color of a friend is not: girl_pardon: And everyone has their own preferences.

the taste of this bread is not at all wheat

fine. then I'll try both recipes

[Natalishka, why is yeast here, after all, in theory, it should rise on the old dough?]

Natalishka, why is yeast here, after all, in theory, it should rise on the old dough?

[Natalishka, why is yeast here, after all, in theory, it should rise on the old dough?]

Natalishka, why is yeast here, after all, in theory, it should rise on the old dough?

Larisochka good afternoon! Let's better talk about cabbage!

And I did, as intended, did an experiment with garlic! I cut the large chives into two pieces, put them in a glass jar and covered them with cabbage brine. I left this jar on the balcony. The first few days I did not close the lid, then, unable to withstand the smell of garlic and brine, I screwed it up with a twist-off lid. "So the jar stood with me for about a week. I did not try it myself, but my man said that he had the result quite to taste.
This, of course, is not garlic pickled in vinegar, but it is a perfectly acceptable option, especially considering that there is still more benefit from it than from vinegar.

garlic experiment

and what is cool! and useful of course! Thank you so much. By the way, I have ready-made sauerkraut in my fridge. Yesterday I fermented. I bought it in Rublevsky. Regular green is very strong. Fermented normally, but for the first time !!!! there was really a fermenting smell, as you wrote! I also remembered about you. It didn't smell like that, but when you mix it ... Then it disappears again. Maybe it depends on the cabbage. Because it never happened before. And this time I did little brine (I didn’t do it at all, all the old brine) - I slightly covered the cabbage. Maybe that's why. Need more brine, apparently. But the cabbage is cool - crispy and cooked 3 days before exactly the acidity that I love.

fermented, I'm waiting, the day has passed, I have no strength

the impetus was my visit to the local market, I wanted cabbage so much, let me think I'll stop by, buy a little, and then I'll pickle myself sometime ...
ahha .... as I saw the prices, I quickly bought a fresh head of cabbage and jumped home, salt my dear

ahha .... as I saw the prices, I quickly bought a fresh head of cabbage and jumped home, salt my dear

in ... so I got to the bread maker

And I finally got a beautiful saucepan for 10 liters and I can calmly make Irishka's cabbage without any strain !!!

[Irina]

Irina, two days have passed, cabbage does not ferment, but there is a smell when stirring
can already throw a carrot? to speed up the process)))

and it is tough from me, did you buy the wrong one? or just the sort?

I have never salted cabbage myself)))

[tana33]

tana33your temperature may be low. The cabbage will ferment, but not so quickly. It can even ripen on the fifth day. We have already written here.

And I finally got a beautiful saucepan for 10 liters and I can calmly make Irishka's cabbage without any strain !!!

forward and with the song I'm with you

[Irina]

Irina, two days have passed, cabbage does not ferment, but there is a smell when stirring
can already throw a carrot? to speed up the process)))

and it is tough from me, did you buy the wrong one? or just the sort?

I have never salted cabbage myself)))

don't panic. now the main thing is not to disturb her. Just stir, try and wait. I understand that I want to quickly add nothing now

Girls, tell me, can I freeze the pickle? I want to put it on the balcony, there is no place in the refrigerator, but it's a pity to pour it out. And maybe someone added this brine to the bread? Can you share your experience?

I freeze the pickle. When needed, I take it out for defrosting at night.

[Elena Bo]

Elena Bo, Thank you!

Girls, tell me, can I freeze the pickle? I want to put it on the balcony, there is no place in the refrigerator, but it's a pity to pour it out. And maybe someone added this brine to the bread? Can you share your experience?

I have pickle pie in my recipes. And type bread in a search engine "on brine" will give out.I'm sitting on my phone - links are not copied

Girls, in my opinion someone has already asked this. Who made this cabbage completely in a plastic bucket? Is it okay? And then I bought myself a specially 5-liter bucket for this cabbage, and now I think if the process will go the same as in the enameled one?

I'm thinking of buying a bucket like this 🔗
Suitable for cabbage.

[Anyuta]

Anyuta, I do not have a large bucket, so the cabbage is now fermented in two containers, one plastic, the other enameled, the taste of the cabbage is not different yet))))
Damn, I’ll wait, I’ll eat it all in a semi-leavened form

I generally came to this site sometime in search of advice on choosing a multicooker ...
chose Mula))))
sitting here and reading the forum, I came to the conclusion that I need a bread maker, another friend at work brought home bread all the time, lured me into the ranks of bakers
gave me a Panasonic stove))))
again, sitting here and seeing constant interesting recipes, I realized that I urgently needed a new oven and stove
changed .....
made stuffed cabbage rolls according to Natasha Chuchelka's recipe and came to the conclusion that I didn't have enough baking sheet for stuffed cabbage rolls

....... now I need a bucket for pickling cabbage

what's next?

[Irina]

Irina, I put the cabbage yesterday, and tomorrow I may need to urgently leave. If the cabbage doesn't ferment, should I just put it in the fridge in brine? And when I arrive - I think in two days it will be warm again?

Tanya 33, Chuchu's name is Natasha)))

[tana33]

tana33

what's next?

Our person!!!

[tana33]

Ztana33, but here it is necessary, then the Wishlist, then the Wishlist, then it is necessary. Some kitchen little things as much as necessary. You could use an electric pressure cooker. Read the forum and think.

[Wildebeest]

Wildebeest, Sveta, I have a multicooker-pressure cooker))))

[clavicle]

clavicle, corrected, thanks)))) why does the tablet think that Nadia and Natasha are the same))))

[Wildebeest]

Wildebeest, Sveta, I have a multicooker-pressure cooker))))

So you need a multicooker.
By the way, today I put cabbage, this time I added something generously with carrots. I splashed a bit of old pickle, I'm waiting for the result.