Sauerkraut without straining

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

Light, I'm loopy !!!! Thank you for the kind words !!!

[tumanofaaaa]

tumanofaaaa, Ira, so for idlers - the very thing, the result is excellent, if the cabbage does not fail, it is stored in the refrigerator for a long time and does not turn over, you can do it in a quantity convenient for you. What else do idlers want. I also bake homemade bread more often without kneading. Also a convenient recipe: stir it, put it in the refrigerator, and you can bake it in 12-36 hours. I love lazy and convenient recipes.

I love lazy and convenient recipes.

SISTER!!!! : Friends: Then you will definitely be in my recipes!

[Irk]

Irk, well, here I am with cabbage. In:


Delicious, crispy, with cranberries and a drop of oil, but with potatoes - you can eat your mind. Kvasila Fermented for exactly three days. The pickle, as you ordered, kept. Someone has already drunk half, but I still managed to add a glass to the cabbage soup. Such a delicious treat!

Delicious, crispy, with cranberries and a drop of oil, but with potatoes - you can eat your mind

Well, you know how to take a picture! well done, respect! fermented in three days? fast! closer to spring, cabbage is already fermented worse. you are more careful with the pickle! it is delicious - do not stop, but very weak! kvass to your health - I kick, and you kvass!

And thanks from me!
Today I added brine to the cutlets (I soaked the loaf in brine) delicious!

soaked loaf in brine) yummy!

interesting! I must try too! I can imagine how delicious it smells! And here the girls also taught me to twist sauerkraut with the meat (I have a capricious child), and it is better to finely chop it into minced meat - awesome juiciness! Thank you!!!!

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

And I do this, if I add a liter of brine, then another 2 liters of water plus 40 grams of salt, that is, in proportion to a liter of water, 20 grams of salt, depending on how much it fits into the container. This is my favorite recipe, really fast, it costs cabbage in the refrigerator for a long time, crispy, in general, I have love with it. I always transfer to banks, tamping a little)))

[kVipoint]

kVipointand I am also in love with cabbage according to this recipe.
Yesterday I put the cabbage, tomorrow it should be ready. Moreover, I got a lucky head of cabbage. Oh, I'll come off with boiled potatoes!

I do not translate this cabbage. As soon as it remains on the bottom, I immediately start a new batch. I didn't like it completely on the old brine. I mix about 50 * 50 water + salt and old brine. And I notice that over time the brine becomes thicker and thicker, now it's just like a liquid jelly in consistency.

And I put the cabbage))
The husband pinned the swing and said: well, do it)))

[Chamomile1]

Chamomile1, today I was putting the cabbage in the jars, I noticed that my brine is also sour, but this did not affect the taste of the cabbage. Cabbage - it turned out excellent. We eat such cabbage without any additives, well, maybe add butter.

Oh, girls, while I was in business, you got some cabbage!

if I add a liter of brine, then another 2 liters of water plus 40g of salt

I liked it so much too

This is my favorite recipe, really fast, it costs cabbage in the refrigerator for a long time, crispy, in general, I have love with it.

Oh how nice!!!!!! Thanks for the kind words!

Oh, I'll come off with boiled potatoes!

Svetik, envy gnaws !!!! I had to give my all, but there is no one to go for fresh

The husband pinned the swing and said: well, do it)))

Marusya - your husband is our man !!!! : drinks_milk: Hello to him!

We eat such cabbage without any additives, well, maybe add butter.

and onion? and berries?

Good day) I’m souring for the first time, today is the third day, yesterday evening it just started to bubble, until it’s not sour at all, not even a little bit. How good should I keep it? Very firm and crispy, but still sweet inside. The brine grew cloudy. Maybe add carrots already?

Good day) for the first time, today is the third day, yesterday evening it just started to bubble, until it is completely sour, not even a little bit. How good should I keep it? Very firm and crispy, but still sweet inside. The brine grew cloudy. Maybe add carrots already?

Good afternoon, Lenochka! I always recommend that you read the recipe carefully before cooking. And don't be nervous! Do not interfere with cabbage, do not interfere with the sourdough process. Taste and wait for your taste! : a-kiss: Kapustka will do everything for YOU! The sourdough time ranges from 3x (even if on old brine) to 5-7 days! Good luck!

Thank you for your quick answer) Well, once until 5-7 days, then I'm calm) and the carrots have already fermented, did I understand correctly?

yes, more ... can you also ferment in a plastic bucket? otherwise I don't have large pots and there is no metal bucket either, so I only do 1 kg per sample)

And this time I cut it finely and now three days have passed and everything has squashed)
Now oak cabbage, it needs to ferment for a week, for sure.

Can you also ferment in a plastic bucket?

here I am in front of NG fermented cabbage in a plastic bucket. 5 liter bucket. There fit just 1 kg of cabbage + 2 liters. ... water. I didn't take risks with 2 kg of cabbage per bucket ...

A bucket with a bowl is in the "nook" on the boiler - because that's where I have the warmest place.

yes, more ... can you also ferment in a plastic bucket? otherwise I don't have large pots and there is no metal bucket either, so I only do 1 kg per sample)

yes, the carrots are ready. She will give sweetness. It is great to ferment in plastic!

And this time I cut it finely and now three days have passed and everything has squashed)
Now oak cabbage, it needs to ferment for a week, for sure.

You won't believe Marus, every time I gnaw the sawn pieces like pieces, I vow to chop finely next time. But I don’t have a device, and I don’t have enough patience with a knife. Therefore, when I crumble, I make excuses - they will still eat, why suffer. And so again in a circle. I'm a quitter! I'd better wait a day until the cabbage is in condition .. And smaller and tastier.

A bucket with a bowl is in the "cubbyhole" on the boiler - because that's where I have the warmest place.

The beauty! And I have such a place under the ceiling on the refrigerator! You should have seen an oil painting when I climb there to taste! Once my husband got scared - something crunches in an empty kitchen under the ceiling. Until he turned to the refrigerator, and he was in our niche. By the way, Anyuta, do you have a smell in the room where there is cabbage? I smell the current while stirring the cabbage. And it doesn't smell like that and there are no midges (ugh, ugh)

And the cabbage still comes in the refrigerator later, that is, it is fermented there, I always had 3 days, and in the presence of partially available brine, 1-2 days.

And the cabbage still comes in the refrigerator later

Exactly! And the taste is brighter every time!

Anyuta, do you have a smell in the room where there is cabbage?

My boiler is in the corridor and is still closed with decorative doors, then I'll take a picture and show how it looks, but sometimes there is a smell. It was from this cabbage that ... Kvasila on Ng. On the morning of January 1, we woke up, I walk around the house and think, what’s sour there? I was worn out all day until the cabbage got in the way ...

My boiler is in the corridor and is still closed with decorative doors, then I will take a picture and show how it looks, but sometimes there is a smell. It was from this cabbage that was ... Kvasila on Ng. On the morning of January 1, we woke up, I walk around the house and think, what’s sour there? I was worn out all day until the cabbage got in the way ...

gee gee. I also discovered the only time! And so with stirring. This is definitely from the grade!

Everything is ready! Thank you))) So far I am very happy))) I need to calculate the number of cabbage, so that it would turn out to be a 2 liter jar, it's more convenient for me. This time I cut 1 kg and it turned out to be "hangers", but I chopped it up a bit, it should probably be smaller. Who crumbles on Berner? Which side is the larger or smaller side better?
And how to store the brine? I have a liter of free left and I have already drunk almost two more glasses

yes ... tutu in the vote about the dry method is needed ... this one how?

yes ... tutu in the vote about the dry method is feared ... this is how?

it is without water

Everything is ready! Thank you))) So far I am very happy))) I need to calculate the number of cabbage, so that it would turn out to be a 2 liter jar, it's more convenient for me. This time I cut 1 kg and it turned out to be "hangers", but I chopped it up a bit, it should probably be smaller. Who crumbles on Berner? Which side is the larger or smaller side better?
And how to store the brine? I have a liter of free left and I have already drunk almost two more glasses

to your health! Glad you liked! I didn't crumble it on the berner And the brine can be in the cold, or you can freeze it.

And how to store the brine?

I pour it into milk bottles and store it in the refrigerator. Today they baked bread on it again. Yesterday I added it to the beef stew.

I pour it into milk bottles and store it in the refrigerator. Today they baked bread on it again. Yesterday I added it to the beef stew.

exactly! Borschik and cabbage soup!

... The only thing lately that no cabbage, the middle is spoiled, what kind I bought in different places and I was so lucky!

We have the same picture in Minsk: several times I bought cabbage with a rotten middle. And from above the head of cabbage is so strong, fresh, not a speck, not a dark line. And it rots from the stump (

This time I cut 1 kg and it turned out to be "hangers", but I chopped it up a bit, it should probably be smaller.

And with 2 kg I get 2 liters! But when I put it in a jar, I tamp the cabbage very tightly. And I almost never pour brine in cans, when tamped at the top, juice is obtained, and I add no more than Art. spoons.

But when I put it in a jar, I tamp the cabbage very tightly.

is it when salting?

[tumanofaaaa]

tumanofaaaa, no, after .. when transferring to the jar

bought a knife for cutting cabbage ...
well fsё .... hold on white

[tumanofaaaa]

tumanofaaaa, no, after .. when transferring to the jar

bought a knife for cutting cabbage ...
well fsё .... hold on white

forward

My boiler is in the corridor and is still closed with decorative doors, then I will take a picture and show how it looks

Show and tell ...
There is a boiler behind these doors. The doors open from both sides. That is, the photo shows only one, and one more door on the right is located - with exactly the same "holes". It is because of this that the smell is felt throughout the house. Leaking ...infection


Well, there is a yellow bucket on the cauldron, in which, in fact, I am pickling cabbage. The surface of the boiler is warm, but not hot, so the mowing process is faster there. By the way, today went "the second day" for the next batch of cabbage ...

Show and tell ...

Anyuta, how good it is to live in a private house! we lived for three years, and before that I had never lived in a house at all. but I got so used to it that now I walk past the windows with seeds and whining - I won't plant this year. And what was my garden? And the courtyard Although we rented a house, my husband and I brought such beauty and cleanliness there that the owners were amazed. And they made a playground and raised the kindergarten. And someone will shoot my harvest of perennial greenery. And berries - raspberries in this go should bear fruit actively. Mustache, went to cry

Mustache, went to cry

it's good to sob - it's better to visit someone ... Vaughn Lenka Tim doesn't get out from Manyu with a dai ... and she gets high ... so do you ... sideways and join someone's garden ...

sideways and you will settle down to someone's garden ...

Well, I’m only here if I get attached to the Arch, but this chameleonina herself is probably running around in the guide!

Many thanks for the recipe. My first cabbage in my life was a success! A huge economy for my budget, maybe my husband loves sauerkraut very much, but I, due to my youth, did not know how to ferment and had to buy. Thank you thank you thank you!!

Many thanks for the recipe.

Good health !!! Thank you for cooking and stopping by to tell !!!

I cook cabbage all the time, but I never showed it.
Getting better

It is ready-made, mixed with carrots. Now on the banks and in the refrigerator.
The recipe is simply wonderful

[Elena Bo]

Elena Bo, and me and me in a jar)))) a little bit, a liter and a half or two

I cook cabbage all the time

I join, I, too, I am also addicted to pickle, I cannot tear myself away

I cook cabbage all the time, but I never showed it

This is class! Delicious! Thanks for the photo report!

I'm also addicted to pickle, I can't tear myself away

Oh Katyusha and I love him, especially fresh! As I recall, it tickles in my throat

in general, I did not wait for Elena Bo, I had to ferment myself)))



my beauty went to the refrigerator
I overdid it))))