Sauerkraut without straining

Thank you, there is more foam today. The taste of cabbage is still just lightly salted.

Today, on the third day, I got foam. I try cabbage and no matter how salty it is. Is that how it should be?

Today, on the third day, I got foam. I try cabbage and no matter how salty it is. Is that how it should be?

Should it be salty?

Happy birthday, Lyuda! Happiness, good luck, health and well-being! May everything always succeed and wishes come true!

Should not? Then I calmed down. Irish, how do you know that tomorrow is my birthday?

is my birthday tomorrow?

Tomorrow? I'm sorry. And under your nickname is "BIRTHDAY."

It's strange, but I shouldn't

I shouldn't

it means that you are not supposed to see tto, but we all the rest need to prepare to congratulate you!

Irina, I will report. The cabbage turned out unexpectedly. Although only a day has passed, I think I can say that. I didn't even expect. True, the first batch was saltier, but it still had to stand for a day. But this one is more powerful Yes, and the second batch was cut thinner, not by hand, like the first, but by a multi-cutter. Thanks again for such a clean recipe.

The cabbage turned out unexpectedly

And where will she go then? Congratulations. Here is another member of the alarmist party! But it's good that not from the "What to do if I have done something" party. Congratulations! Eat to your health! Kvas on! It always turns out faster with old brine. Be sure to check it tomorrow morning, and most likely you will need to get it. But try it to your taste!

Yes, I also think it will be the very morning. Even now, in principle, it is possible to clean the bank

Here is another member of the alarmist party!

And I cho, I'm nicho, I always doubt myself, but I'm obedient, I didn't add anything

And I am cho, I am nicho

you clever! Thank you for your trust! Always glad!

I report: 2.5 days have passed, the foam has become much less, the cabbage has a taste of sauerkraut. I will wait until evening.

I will wait until evening.

maybe even until tomorrow morning! thanks for the report!

In the evening, 3 days have passed, the foam has disappeared, the smell is awesome, the taste is delicious. I leave it until morning, there is a suspicion that the taste will also become awesome in the morning.

In the evening, 3 days have passed, the foam has disappeared, the smell is awesome, the taste is delicious. I leave it until morning, there is a suspicion that the taste will also become awesome in the morning.

bravo to the cook!

Irina, thank you very much for such a wonderful and stress-free way of pickling cabbage. Before that, I had never worked with cabbage. And now she stands in the refrigerator with carrots and caraway seeds and is waiting for an evening tasting of an unusually tasty cabbage. And it is unusually tasty not only for objective reasons, but also because it is made by hand. Thanks to you.

costs himself a refrigerator with carrots and caraway seeds and is waiting for an evening tasting an unusually tasty cabbage

I am very glad that you liked it! and not only the dish itself, but also the cooking process! Cook and share with your loved ones!

And this is true - both the process and the cabbage - everything is VERY tasty! Thank you so much!

Thank you so much!

for good health!

[Irina]

Irina, and I'm sad.
Delicious cabbage has become soft. Grumpy, but not the same as it was yesterday and the day before yesterday. Maybe I did something wrong after all? Or does it depend on cabbage?
We eat it with pleasure, and in the stomach it behaves correctly, and has already cooked cabbage soup twice.
Very nice, but she took it and softened it ...

Delicious cabbage has become soft

It's a pity for Olga, of course! I do not know what to say. I read our correspondence for an hour. Listen, did she freeze for an hour? You took her away into the cold, I read it. This is the first time I come across this. I once had a similar thing - I soured a summer one, but it was not crispy at all. It was immediately tasty, but soft. And I read it like crunching. Didn't you get into the cold?

Irisha, my cabbage was and is in the cold. But it did not freeze. That's for sure. The porch is warm, like in a refrigerator, T + 2- +4
That's why I asked.
I know that cabbage does not like freezing / thawing.
But delicious.

I know that cabbage does not like freezing / thawing. But delicious.

a tub of cold water! I don’t know! well let this be your case for the cabbage history experience! Well, it was definitely crispy right away? I do not confuse?

That's right! For two days we ate crispy, and today - another.
Then I'll make another batch

girls, I have a slightly different sauerkraut, but if you overexpose the cabbage a little and don't put it in the jars and in the refrigerator in time, then it behaves this way. You remove the delicious cabbage, and stand a little and make it soft. Well, in general, the moment of peroxidation must be caught. You are waiting, after all, to take it away like ready-made. But I better clean up a little earlier, stand up and come to taste. Forgive me for climbing, but it's a shame when, because of a trifle, the whole process went wrong

That's right! For two days we ate crispy, and today - another.

she didn't like something! I don’t know! think, can you figure out what! take note

overexpose the cabbage

ah Natasha, don’t calm me down, I’m rasroilas ...

[tumanofaaaa]

tumanofaaaa, Irish, but what are you thinking of upset? The recipe is awesome! See how many girls love this difficult occupation. And often cabbage loves to be very harmful

[tumanofaaaa]

tumanofaaaa, Irinka, you shouldn't be upset. Now cabbage of such varieties is sold, crossed, crossed, that guessing for salting is a good, great luck.

Irina, in no case should you be upset.
It is possible that you need to transfer to the bank, but I am not friends with banks at all. They jump like frogs. So I left it in the pan. Maybe because of this it happened.
Another time I'll come up with another container for transferring. The cabbage is delicious, and this is the main thing!

[Olga]

Olga, I stuff it into a plastic container. But in order for the cabbage to preserve its taste, press it at the jar and tamp it well.

Maybe because of this it happened.

thanks girls. kind you. Yes, I only store in a saucepan in the refrigerator! never put it in a jar due to the lack of space for such huge jars. okay, let's assume it's an industrial accident.

[Natalia]

Natalia, Thank you! So I will
Irina, this is not an accident, this is an experience

Irina, this is not an accident, this is an experience

Irina, I will now catch the moment of the cabbage transfer, and everything will be as if by notes

And what was the salt, coarse?

[Ludmila]

Ludmila, I only make a large kvash / salt.
We will finish this batch, I will definitely make more. I will experiment.
And it will definitely work out. I believe in it

7. Awesome result was given by sauerkraut only in old brine! Very fast and easy. It is noticed that the brine becomes saltier. But cabbage is still dead.

For those who are especially inhibited, explain, pli-and-from ... When fermenting in old brine, do we add salt again? Or not??

When fermenting in old brine, do we add salt again? Or not??

Julia is not adding anything!

[tumanofaaaa]

tumanofaaaa, thanks for the recipe! True, it fermented for three days. You could even hold four, probably. It was warm. Apparently, the cabbage is now like that. But the main thing is that in the end everything worked out! I'll still ferment! So easy!
Only doubts torment me ...If the cabbage has been fermented for so long, it means there is a lot of chemistry in it (it happened to me with purchased milk - some of them didn't make yogurt). So you can pour out the brine? ... Delicious, of course, but maybe all the chemistry went into it? What do you think?
The most important thing is that I did not write! One family in our market has been selling sauerkraut for a long time. And they have it so tasty! Crunchy! I kept wondering how they do it ..? Now they have lost their client !!! Now I know how to make one myself !!!

Thank you Angelina very much for using the recipe, and most importantly sharing the result. It's always nice!

If the cabbage has been fermented for so long,

Believe me, 3 days is not long at all. Stood at the girls for a week.

So you can pour the brine? ... Delicious, of course, but maybe all the chemistry has gone into it? What do you think?

I'm certainly not a chemist. For such a statement or refutation, a chemical analysis is needed. But then you can't drink water either! Therefore, use it for health! Nothing goes into the brine - we do not harvest cabbage. She keeps the juices in herself. The brine just helps the fermentation we want. I think even it will be more useful. But if you think so, then there is a risk of starving to death. Do you agree? And also from thirst and suffocation! Let's be optimists!

Now they have lost their client !!!

Serves them right! We ourselves with a mustache! And with cabbage now! Congratulations on your initiative! Glad to please!

[tumanofaaaa]

tumanofaaaa, I also made cabbage, it remains to Amchikov to eat !!!
Next time I'll add a little sugar, it also stood for three days.
One of these days I will cook pickle, just pickle will come in handy
Thanks for the recipe, easy easy to make. The only thing lately that no cabbage, the middle is spoiled, what kind
I bought in different places and I was so lucky!

Next time I'll add a little sugar

better when cooked while adding carrots. since carrots can be as sweet or not, the taste may suffer.
Glad you liked. And with cabbage - it's all the same to crumble - the main thing is not to buy summer cabbage. now such varieties are sold all winter
THANK YOU!!!

[tumanofaaaa]

tumanofaaaa, yes, the carrots were not very tasty ... I will experiment

[tumanofaaaa]

tumanofaaaa, yes, the carrots were not very tasty ... I will experiment

very very very nice !!!!

[Irina]

Irina, thanks for such a relaxed recipe! The first batch was devoured, today the second was crumbled. I feel that this process will be continuous for a long time - crumbled, ate, crumbled, etc.

I feel that this process will be continuous for a long time.

Victoria - this is great !!!! Give us a cabbage-free conveyor !!!! Thank you so much for sharing!

[Irish]

yes the carrots were not very tasty ... I will experiment

Girls, here I ran into a completely nasty carrot: some kind of bitter, almost burning. Now I try it before adding it to the dishes.

Irish, in no way my hands do not reach your cabbage: either my husband shits, he doesn't want to shove cabbage from the store, then he doesn't want sauerkraut, then we will waste the money set aside for a vegetable cutter. But I systematically go to the goal - my sauerkraut. And I'll get there!

[tumanofaaaa]

tumanofaaaaThanks again for the recipe.
I report: I put the cabbage in the jars, put it in the refrigerator. It turned out that it was not up to the cabbage for three or four weeks. And yesterday I took it out of the refrigerator, the cabbage looked great, no mold or other surprises happened. The cabbage itself did not over-acidify at all, its crispness was preserved, and it seemed to me that it became richer.
Today I crumbled cabbage again.

Ira, this recipe is, well, right for me. Better than any other recipe.

But I systematically go to the goal - my sauerkraut. And I'll get there!

Nastya don't even doubt you!