Sauerkraut without straining

[tumanofaaaa]

tumanofaaaa, the garlic lay a little longer in the brine, so it became even tastier! My little man demands that she still ferment the garlic.

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.

Just about, it was he, this smell! And my cabbage, and not only after stirring, but at the end of fermentation and just exuded this smell, but after mixing, of course, stronger. It probably depends on the variety.

Happy New Year! : ng5: Health, happiness, well-being and optimism!

[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?

sorry. The Internet was cut down and could not answer. If it’s not too late, then leave it warm until you arrive, just don’t cover it.

Someone at five o'clock in the evening plows Olivier, and I decided to sour cabbage!

[variety]

variety, how did you add garlic? Whole cloves, sliced ​​or chopped?

[Wildebeest]

Wildebeest, cut the cloves into two halves. But my garlic is large. I described the whole process in more detail here on page 19. And if there are small cloves, then you can whole, but it is better to cut them a little in the middle: this way they will ferment faster.

I'm already running out of this garlic. Tomorrow or the day after tomorrow I would like to make the next bookmark, it goes well.

Wai, looked at the time of the question! Only a fanatic of cooking and Bread Makers could be interested in such things on New Year's Eve almost immediately after the chiming clock! Wildebeest , taking off my hat!!!

[variety]

varietyIt's just that I don't celebrate the holidays, but I fall asleep about three in the morning. In addition, I put cabbage on December 30.

[Wildebeest]

WildebeestFor some reason, it seems to me that on the night of 31st to 1st, everyone is almost obliged to sit by the Christmas tree with champagne and a bowl of Olivier.

[variety]

variety, we also had a bowl of Olivier, and champagne from Abrau-Durso. Noted by a close family circle.

Dear girls, sorry for being a little late - technical capabilities and personal nuances prevented us from doing it on time.
Happy New Year, dear friends,
It is snowing outside the window all evening.
The lights of the garlands are shining together
The Year of the Goat will now enter your home.
May he give you all joy!
And it will bring more money!
Let him direct to the world of love and happiness,
Will save you from melancholy and cold!
I love you very much and value your attention! Happy New Year, my dear you and your loved ones.

Someone at five o'clock in the evening plows Olivier, and I decided to sour cabbage!

Anyut and how is it?

Anyut and how is it?

How, how? Once again - gorgeous. And so we eat and send it to the vinaigrette.

Girls, I want to tell you a story that cabbage is very important in your personal life. I had a colleague who had lived alone for a long time. And somehow she met a man worthy in all respects. They met for several months and began to live together. We were all very happy for her. She began to rent out her apartment, and she herself moved in with him. After a while, she changed her job. She said that she received a good offer and, moreover, is closer to her new home. We began to see her less often. First they called back, and then somehow imperceptibly and the calls stopped. But I knew that everything was fine with her - home, husband, work ... And then after a couple of years I met her husband by chance and from him I learned that they had parted.Moreover, he is very depressed by this fact and even asks me to help them get back together. I find an opportunity and call her. Word for word, we got into conversation ... And she said that her husband was a wonderful man and loved her very much, pitied her, pampered her, helped in everything. I even cooked myself. And everything would be fine, but ...
He loves well-stewed, soft cabbage. And she, on the contrary, with a slight crunch. And then this cabbage began to annoy her more and more ... In the end, they parted.

Well, you and I understand that cabbage has nothing to do with it. She just never fell in love with him. However, she herself talked all the time about this cabbage and how wrong he cooks it ...

So understand the woman ...

But for me the second time on the same brine did not work, at first there was little salt, very little, it melted for 3 days, put it in a jar and in the cold, but not in the frost. After a week (somewhere), the cabbage is lightly salted, but soft, not ice. In the cabbage soup, of course, it will go, but the taste is not very good, even with the addition of salt and sugar.
I don't know to do it again, either according to the recipe of the Summer Resident, or Elena Bo, there are also recipes that are no-lose

[Song*]

Song*, Anya, when and how much to use?

[Ukka]

Ukka, Ol, everything is exclusively in moderation. And by mutual desire.

So understand the woman ...

I met him in the spring.
He was an almost famous artist.
We kissed him under the pine tree,
Well, he got married - because he is honest.

He drank a little, he was not rude
Such happiness, girls, only happens once.
One confused: brush your teeth
And the tube never closes forever.

Well, at first I didn't pay attention.
Such a man was given to me by heaven
And she forgave him everything like a woman
Everything, even the tube, be it wrong.

And he, drawing, fell into nirvana:
Then suddenly he hugs - I love, he says, and that's all!
Then suddenly the prankster will drag into the bath,
And there: there is open toothpaste.

And I, like a fool, washed my socks.
I put bouillon cube in soups
And she begged for everything, begged for everything:
"I brushed my teeth - close the damn tube!"

And he, the brute, well, as on purpose:
"All this Glasha," he says, "is secondary."
Tell me girls, is it really possible
Love and shit at the same time.

And with annoyance I went to my neighbor
After all, the neighbor has a false jaw,
On the shelf is a tube of "Blendamedu"
Lies, closed, how lovely.

And for me the second time on the same brine did not work, at first there was little salt, very little, it melted for 3 days

You just didn't wait. So your cabbage variety needed more time. The amount of salt to taste cannot be determined - this is not for taste, but for fermentation - more salt - ferments more slowly.

put it in a jar and in the cold,

and this is generally a violation of the process. The cold stops fermentation. What did you want? If using a prescription, follow the prescription. If you leave, this is your new recipe. And Elena Bo enjoys this recipe - read the comments.

How, how? Once again - gorgeous. And so we eat and send it to the vinaigrette.

Thank you Annushka. Oh, how the vinaigrette wanted it !!!! The holidays would rather be over! Storage space is limited. I'll start a cabbage right away! I missed you!

[Irina]

Irina, I did it)) in the process gobbled up ate half
I'm finishing the second half now
I also wanted a vinaigrette, I'll do it)))

only next time I'll scold thinner, sort of solid

girls, how to choose the right cabbage for pickling?

or maybe a normal grade, and I chose the wrong thickness on the berner, the first time I salted

[Irina]

Irina, I did it)) in the process gobbled up ate half
I'm finishing the second half now
I also wanted a vinaigrette, I'll do it)))

only the next time I'll scold thinner, sort of solid

girls, how to choose the right cabbage for pickling?

or maybe a normal grade, and I chose the wrong thickness on the berner, the first time I salted

Of course, I won't say Tanechka for all regions, but here you can run into "g" of any color and shape. According to this recipe, any white cabbage is obtained (except for summer cabbage - it is also tasty, but soft).It's just that the fermentation time will be different (it changes even in the refrigerator after the end of the ferment, the girls described above), but the size is a matter of taste, of course! Thank you for your feedback and a special thank you for not being too lazy to come and tell.

Tonight my cabbage will be two days in the night
In the morning she rose with a "hat" over a bucket. I pacified her. But what a smell.
Today I will not master her friendship with a carrot.
Maybe put it in a cooler place? There's a bucket in the bathroom, it's hot.

Today in the night my cabbage will be two days
In the morning she rose with a "hat" over a bucket. I pacified her. But what a smell.
Today I will not master her friendship with carrots.
Maybe put it in a cooler place? There's a bucket in the bathroom, it's hot.

Turbidity is normal - fermentation has begun. The main thing is not to rush yourself. Otherwise, you definitely want to do something! No need - your business is to wait, stir and try! The smell depends on the variety - we have already established this (read in the comments). If you put it in a cool place, add carrots, salt or something else - the fermentation process will slow down. Do you need it? Decide for yourself - either we cook according to the recipe or in your own way!

[Irina]

Irina, that's what I noticed, the longer it stands in the refrigerator for me, it gets more accurate, because a little bit is already left, the tastier it becomes))))

Yesterday I boiled your potatoes, and the cabbage went well
will not live to see the vinaigrette, I smell

Here's what I noticed, the longer it stands in the refrigerator for me,

My clever! Write to everyone about it! In big letters. IN!!!!! We are all from the category of doers! So let's do something, but here you just have to wait! And this is so difficult! I shout to everyone - wait - it becomes tastier from time to time! Just imagine! Here, after all, there is not a little bit of salt in the marinade. The cabbage itself is not injured and nothing useful goes into the brine. And in every piece, by means of Mother Nature, a great mystery of fermentation takes place! The NATURAL VITAMIN UTILITY is produced! Such a storehouse of microelements that earlier they took sauerkraut for long voyages only for this, so that people from scurvy and hyperavitaminosis (lack of vitamins) would not scurry. So we must give her time! After all, it grows on nitrates! And they are aimed at stopping this process!

Of course we will wait, and with a prescription. I tried a bite. The cabbage is still sweet
Thank you, Irina

Good evening, sorry if someone asked, is raw water important? I want to boil and cool.

Good evening, sorry if someone asked, is raw water important? I want to boil and cool.

I do not even know. I take it after filtering, so I didn't think about it. My grandmother took the usual one from the tap, but then there was water ... Try it - we'll know, if you share, of course.

And I always pour boiled water. Normal flight Even sometimes warm when I'm in a hurry (she starts to ferment faster)

And I always pour boiled water. Normal flight Even sometimes warm when I'm in a hurry (she starts to ferment faster)

Thank you for responding! Now we will know everything!
Live and learn (and die a fool)

Thank you, I will report back.

Thank you, I will report back.

[Irina]

Irina, such a question, so we added carrots and my cabbage will remain in the pan. Do you need oppression? Or does she live in the cool without him?
Sorry if there was already a question. There is no time to reread the whole topic now. I missed this question for myself
And further
When you cook cabbage soup / borscht, is it only in brine or do you dilute it?
Today I cooked cabbage soup with such cabbage, added a glass of brine. My husband liked it, but I would be sour

Ira, finally, and today I put the cabbage to ferment. Only now, only a kilogram fit in my pan. Waiting for results

[tumanofaaaa]

tumanofaaaa, Irina, thanks for the recipe I did it for the first time in my life, I always thought this was a dreary thing, but then I read it: just pour water on and a mustache. Delicious cabbage, no one else has eaten the most delicious cabbage of those that I have tried! Well, the most problem-free, that's for sure! Thank you very much . And the fact that you don't need to ferment the carrots and add it at the end to taste, I also really liked that.

[Irina]

Irina, such a question, so we added carrots and my cabbage will remain in the pan. Do you need oppression? Or does she live in the cool without him?
Sorry if there was already a question. There is no time to reread the whole topic now. I missed this question for myself
And further
When you cook cabbage soup / borscht, is it only in brine or do you dilute it?
Today I cooked cabbage soup with such cabbage, added a glass of brine. My husband liked it, but I would have liked it

oppression is definitely not needed. But you yourself answered the second question - to taste. I cook in brine and thick. Who doesn't like (husband and children) dilute with broth. And I'm vigorous!

Ira, finally, and today I put the cabbage to ferment. Only now, only a kilogram fit in my pan. Waiting for results

will not be enough. But you have to try - right? Thanks for trusting the recipe!

[tumanofaaaa]

tumanofaaaa, Irina, thanks for the recipe I did it for the first time in my life, I always thought this was a dreary thing, but then I read it: just pour water on and a mustache. Delicious cabbage, no one else has eaten the most delicious cabbage of those that I have tried! Well, the most problem-free, that's for sure! Thank you very much . And the fact that you don't need to ferment the carrots and add it at the end to taste, I also really liked that.

I am very very happy. And it is doubly pleasant that they were not too lazy to share their opinion. After all, someone else's opinion is always exciting. And the recipes are like children are experiencing.

[Irina]

Irina, thank you!
She covered it with a plate and carried it away into the cold. Tomorrow we will try, otherwise I am already guarding this saucepan

And the recipes are like children are experiencing.

I think your recipes shouldn't be too worried. Not the first day I have been looking at them, I have already taken something to the bookmarks, I will definitely try. Interesting and, indeed, inspiring confidence. As I saw that you are from Belarus, well, I just immediately became imbued with your recipes and now I was convinced of the cabbage. My aunt is also from your place, she came last time a long time ago, I was still in school, but what she cooked I will never forget. These were masterpieces for us then. Sorry if I didn't put it that way somewhere, but I am very grateful to you for teaching me how to make sauerkraut. We love her very much with her daughter.

[Irina]

Irina, thank you!
She covered it with a plate and carried it away into the cold. Tomorrow we will try, otherwise I am already guarding this saucepan

to your health! Enjoy cooking!

Interesting and, indeed, inspiring confidence.

well, just a holiday today
The wings have grown. : girl_red: thanks for the kind words

I defrosted the brine now, left fresh cabbage there. The brine really became almost salty. I tried it in a special way from a can of cabbage from the refrigerator and from a defrosted bucket. The jar is much saltier and more vigorous. Irin, can make fresh pickle and add, at least a liter, otherwise it's even scary that it won't work. Maybe he was there or fermented peroxide?

I defrosted the brine now, left fresh cabbage there. The brine really became almost salty. I tried it in a special way from a can of cabbage from the refrigerator and from a defrosted bucket. The jar is much saltier and more vigorous. Irin, can make fresh pickle and add, at least a liter, otherwise it's even scary that it won't work. Maybe he was there or fermented peroxide?

I did both this and that (both on clean - maximum three times, and mixed with fresh) - everything works out. So decide for yourself. And the brine should not taste like you, but your cabbage! The brine now has everything for its successful fermentation, so do not worry. But....I did it with an old brine that did not freeze! Maybe someone did something on frozen?

Here, here, maybe all the fermentative bacteria there froze and died ... I'll try not to add anything. Tomorrow I will unsubscribe how the process is going

I already wrote what I do with frozen brine. I take it out of the freezer at night and on the next. day sauerkraut. All bacteria are in place. True, I do not have enough old brine and I add a liter - one and a half fresh.

Here, here, maybe all the fermentative bacteria there froze and died ... I'll try not to add anything. Tomorrow I will unsubscribe how the process is going

Only Katya - either you add it or not. If you start to change something in the process (add, salt, etc.), you will spoil it. Decide on one thing. And keep in touch.

I already wrote what I do with frozen brine. I take it out of the freezer at night and on the next. day sauerkraut. All bacteria are in place. True, I do not have enough old brine and I add a liter - one and a half fresh.

Elena, you won't believe it, I just thought about you - and you are right there. Thank you .

By itself

Put the cabbage last night, tonight foamed a little. Just in case, if there is a lot of foam, I want to ask: someone wrote that they removed the foam, and so, is it necessary to remove it?

Put the cabbage last night, tonight foamed a little. Just in case, if there is a lot of foam, I want to ask: someone wrote that they removed the foam, and so, is it necessary to remove it?

The presence of foam is a signal that fermentation has begun. You don't need to touch it, it disappears by itself. Just stir. I even read that when the foam disappears, the cabbage is ready. But often I kept it in brine and after that - I love it more vigorously!