Tumanchik
Quote: Albina

Yesterday I also cut Kesha's cabbage. I already want a vinaigrette

But I just love with frozen red (white) currants
annnushka27
And I’m with cranberries.
Tumanchik
Quote: annnushka27

And I’m with cranberries.
This is Anechka a classic, and currant - opportunities!
GuGu
: rose: I've been looking at this recipe for a long time .. I took it to bookmarks! Tomorrow I will buy cabbage and try this option
Can you cover the pan with gauze?
Tumanchik
Quote: GuGu

: rose: I've been looking at this recipe for a long time .. I took it to bookmarks! Tomorrow I will buy cabbage and try this option
Can you cover the pan with gauze?
Thank you Natalia for paying attention. Covering the cabbage is not advisable, the cabbage smell may persist. Although if in a thin layer, clean from dust ... Try it. Just be sure to remove the gauze at least once a day and mix. But I didn't do that.
Albina
I also wanted to cover with a towel from midges (while these fruit flies are flying with me) But I left it at my own peril and risk
GuGu
I didn't wait until tomorrow .. I bought the right cabbage (flattened,) I already filled it .. covered it with gauze in one layer .. I'm waiting!
Tumanchik
Quote: Albina

I also wanted to cover with a towel from midges (while these fruit flies are flying with me) But I left it at my own peril and risk
If it's a lot, then of course cover it. Not with a thick layer of gauze
Tumanchik
Quote: GuGu

I didn't wait until tomorrow .. I bought the right cabbage (flattened,) I already filled it .. covered it with gauze in one layer .. I'm waiting!
Stir and taste at about the same time tomorrow. I love all stages of it. At first it is like a salty salad, and then it gets sour! Sometimes until the final moment I only have half left
Tumanchik
Quote: Albina

I also wanted to cover with a towel from midges (while these fruit flies are flying with me) But I left it at my own peril and risk
Place the bait: on a saucer, rast oil or wine vinegar with a drop of liquid smoke.
Albina
I tried it this afternoon and salted it with 1 dessert spoon of salt.
Tumanchik
Quote: Albina

I tried it this afternoon and salted it with 1 dessert spoon of salt.
Are you sure? In the recipe, everything is calculated not by day or even by year. This is pickling, the taste will change very quickly ... Although the cabbage of our region and yours .... maybe. We always cook local
GuGu
tumanofaaaa, Thank you!
annnushka27
Quote: tumanofaaaa
At first it is like a salty salad, and then it gets sour!
Yes Yes Yes! I have already tried this salad today. Day as fermenting.
Tumanchik
Quote: GuGu

tumanofaaaa, Thank you!
Natasha's health, I'm Ira. With me on "you"
Masinen
And I sent mine to the refrigerator for the night. Put carrots and cranberries)
Tumanchik
Quote: Masinen

And I sent mine to the refrigerator for the night. Put carrots and cranberries)
I use marin cranberries (berries) for serving.
Masinen
Irina, I'm Marusya)))
And I want the cranberries to give their something))
Let it stand now)
Tumanchik
Quote: Masinen

Irina, I'm Marusya)))

How beautiful it sounds: MARUSIA !!! I like
Albina
In the morning I began to stir my cabbage, and then everything was foaming and sour. I had no time to deal with it and I brought it to the balcony. I wonder if this is how it should be?
Tumanchik
Quote: Albina

In the morning I began to stir my cabbage, and then everything was foaming and sour. I had no time to deal with it and I brought it to the balcony. I wonder if this is how it should be?
How much did it cost? How did you last taste? When was the last time you tried it? If it has already fermented, it means urgently from the brine and add carrots. Albina, don’t look at the color of the brine - it’s souring. Of course it gets cloudy. To put on the balcony means to delay fermentation.Do you need it? Try the cabbage yourself. Its taste is constantly changing. This is your first time doing, so choose your taste.
Albina
For this recipe for the first time. Usually it is easy. This cabbage has stood for about 2 days and has already over-fermented. In general, I love cabbage without bright acid. Therefore, I put it on the balcony. And ideally, so that she grabbed the frost. And it turned out like a salad with pieces of ice. This is what I love. Therefore, I am not in a hurry with salting in order to adjust the frost. But it's still warm on the balcony +5, although it's minus 7 outside.
Tumanchik
Quote: Albina

For this recipe for the first time. Usually it is easy. This cabbage has stood for about 2 days and has already over-fermented. In general, I love cabbage without bright acid. Therefore, I put it on the balcony. And ideally, so that she grabbed the frost. And it turned out like a salad with pieces of ice. This is what I love. Therefore, I am not in a hurry with salting in order to adjust the frost. But it's still warm on the balcony +5, although it's minus 7 outside.
Albin you read the recipe. I wrote - you have to try to YOUR taste. The rate of fermentation depends on various factors (temperature in the apartment, the juiciness of cabbage, etc.) Therefore, it is necessary to taste. And as soon as you get the taste, take it out of the brine. If it floats in brine, it continues to sour. Take it out of the balkon, take it out of the brine and follow the recipe. You continue to ferment in your usual way, and not the recipe.
Masinen
And I did it very cool! Although the husband said, keep it still in the brine, because he loves straight sour.

Thanks again for the cabbage !!! Very fun and no hassle !! Now I will do this all the time!
And my husband blew out half a liter of brine at once and said that it was very cool !!!
lotoslotos
And for me, I've already stood for a day. I'm waiting further, but I'm also slowly dragging it along, under the guise of mixing ... Delicious! Thank you !!!
Tumanchik
Quote: Masinen

And I did it very cool! Although the husband said, keep it still in the brine, because he loves straight sour.

Thanks again for the cabbage !!! Very fun and no hassle !! Now I will do this all the time!
And my husband blew out half a liter of brine at once and said that it was very cool !!!
Oh Marusya ... I got drunk on it too .... and then .... it is very tasty and most importantly healthy. BUT it weakens thoroughly and then I really want to drink. But borscht on it !!!! SUPER! I freeze it. And then, when you are still adding cabbage, add a little. But keep in mind that cabbage ferments much faster.
Tumanchik
Quote: lotoslotos

And for me, I've already stood for a day. I'm waiting further, but I'm also slowly dragging it along, under the guise of mixing ... Delicious! Thank you !!!
Eat to your health. She's very helpful!
Masinen
If it sours faster, it’s better! Otherwise, I feel this cabbage won't last long))
Already 1 bowl has been reduced)
Tumanchik
Girls, I urge you to make vegetable cabbage rolls. Of course, take a little more with them, but honestly worth it!
Tumanchik
Quote: Masinen

If it sours faster, it’s better! Otherwise, I feel this cabbage won't last long))
Already 1 bowl has been reduced)
Marus, and if you put it out in MV and water it with oil without water, then you get a funky filling for pies.
Masinen
Here is the photo !!
But I'll try to put it out, from the next batch)
Sauerkraut without straining
Felice
And the dishes must be enameled or stainless steel?
annnushka27
I, too, are already tasty, but I will leave it until morning, I want it sour.
Tumanchik
Quote: Masinen

Here is the photo !!
But I'll try to put it out, from the next batch)
Sauerkraut without straining
Oh Maroussia what a beauty! You clever. And I really wanted to
Tumanchik
Quote: Felice

And the dishes must be enameled or stainless steel?
Honestly, I was always taught to put in an enamel. Maybe grandma knew a lot? Or maybe they didn't have a sensible stainless steel?
Tumanchik
Quote: annnushka27

I, too, are already tasty, but I will leave it until morning, I want it sour.
I love so much too !!!! Class! Well done girls! And how nice it is for me
lotoslotos
I could not stand it in the refrigerator for a day, served it for dinner. Twice asked to add more. Thank you!!! In general, without tension, how convenient!

thank you

Tumanchik
Quote: lotoslotos

I could not stand it in the refrigerator for a day, served it for dinner. Twice asked to add more. Thank you!!! In general, without tension, how convenient!

thank you

Natasha for good health. Let it be delicious without stress
metel_007
tumanofaaaa, and I put the cabbage to ferment, I have a ceramic barrel
Tumanchik
Quote: metel_007

tumanofaaaa, and I put the cabbage to ferment, I have a ceramic barrel
It will be delicious - do not hesitate
Gaby
Ira, FSE, now put the cabbage on the refrigerator. I'm waiting.
GuGu
The cabbage is delicious and crunchy! But not quite pickled, apparently I did not hold it, although I tried it and on the third day put it in jars and in the cold .. Tomorrow I will use the brine for cabbage soup .. I will definitely do it again, thanks Ira!
Bul
Oh, how well they started talking about this cabbage again! This recipe was searched yesterday! And no matter how I called her and everything is useless! This recipe sat in the bushes and laughed at me! In the evening I prepared it according to a different recipe! Well, this one is already in the bookmarks! I will definitely try Irina according to your recipe! I love easy-to-prepare meals! Thank you!
Wildebeest
So I put the cabbage. Now I'm waiting for the expiration of two days. No, I remember to stir it once a day. But out of curiosity about the process, can you stir it several times a day?
While I was slicing the cabbage, it seemed to me that it would be better to put the carrots right away. It also contains a lot of sugar, which improves the fermentation process. But for now, the cabbage is without carrots. It's been twenty minutes already.
Tumanchik
Quote: GuGu

The cabbage is delicious and crunchy! But not quite pickled, apparently I did not hold it, although I tried it and on the third day put it in jars and in the cold .. Tomorrow I will use the brine for cabbage soup .. I will definitely do it again, thanks Ira!
HA!!!! The poet's soul could not stand it !!! It happens that I also sometimes do not hold. Looks like the place was not quite warm for her. And sometimes cabbage is so strong and slightly juicy that it is mowed more slowly. And sometimes a day is enough for her. There are many factors here. It is important to taste and choose your taste! Make the filling in the pies too. But this is not a problem either. If you want to add some fermentation, leave it on the table overnight. And do not forget that it continues to ferment even while in the refrigerator (you can pour in more brine), but a little slower! Good luck and bon appetit!
Quote: Gabi

Ira, FSE, now put the cabbage on the refrigerator. I'm waiting.

TO ME TO ME ,,, pleasant expectations
Tumanchik
Quote: Wildebeest

So I put the cabbage. Now I'm waiting for the expiration of two days. No, I remember to stir it once a day. But out of curiosity about the process, can you stir it several times a day?
While I was slicing the cabbage, it seemed to me that it would be better to put the carrots right away. It also contains a lot of sugar, which improves the fermentation process. But for now, the cabbage is without carrots. It's been twenty minutes already.
You can stir as much as you want, but at least 1 time per day. The main thing is not to eat a lot during the tasting !!!
Carrots (I already wrote) and my mother and grandmother always put it together with cabbage, but then they added sugar to the already fermented one. I cannot explain these processes. But I once tried to add carrots to the cooked one and add no sugar at all. I liked it more. And my loved ones, having tried, already do so too. But that's a matter of taste
Quote: Bulia

Oh, how well they started talking about this cabbage again! This recipe was searched yesterday! And whatever I called her and everything is useless! This recipe sat in the bushes and laughed at me! In the evening I prepared it according to a different recipe! Well, this one is already in the bookmarks! I will definitely try Irina according to your recipe! I love easy-to-prepare meals! Thank you!
We must try everything !!!! Bon appetit and crispy cabbage!
annnushka27
Irina, thank you, the cabbage is in the fridge. The husband has already tasted the plate!
Wildebeest
When I put the cabbage in a jar, then the cabbage should be crushed slightly or so to pour in as much as you like.
Add brine to cover the cabbage? Store without oppression?
Tumanchik
Quote: annnushka27

Irina, thank you, the cabbage is in the fridge. The husband has already tasted the plate!
Glad Anechka, thank you very much!
Tumanchik
Quote: Wildebeest

When I put the cabbage in a jar, then the cabbage should be crushed slightly or so to pour in as much as you like.
Add brine to cover the cabbage? Store without oppression?
Honestly, I never asked this question. She kept it as necessary. Not exactly rammed. I always top up the brine so that the cabbage does not dry out and at the same time it and the carrots ferment a little. Oppression is not needed.

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