Sauerkraut without straining

and rassoollll mmmmmmmmmmmmmmmmm

[Ira]

Ira, javashan centuries (c)

Ira, Java (c)

Tanyusha !!! Thank you very much! Well, they say that Chelyabinsk residents are too harsh !!!! No, they are soft and fluffy !!!

and rassoollll mmmmmmmmmmmmmmmmm

Cabbage is worth souring even for the sake of pickle.

Cabbage is worth souring even for the sake of pickle.

oh Light amused! And I thought for the sake of vitamins!

So, vitamins by themselves. It's just that with such a fermentation, pickle ...... is an idiot's dream.

So, vitamins by themselves. It's just that with such a fermentation, pickle ...... is an idiot's dream.

I came to swear! : mad: Because of this tasty cabbage now a new Big bucket must be looked for! : victory: I made cabbage twice already, but the conveyor started working. Did it - ate it - did it. This morning there was a full large jar, and by evening .... the cabbage began to disappear. Is this her property?
Thanks for the recipe!

[prona]

pronaand disappears at night? Does this happen? Cabbage should be even tastier at night.
Natasha, I'm going to buy a bucket of EM plastic for cabbage.

Cook cabbage girls - by spring it is very useful for organisms! I myself am not stopping the quality. Stew it deliciously fresh 50/50. and in pies and potatoes ... mmmm I'll go try the night portion

And what a hodgepodge of fried sauerkraut

[Elena Bo]

Elena Bo, and how? More details?

[Sauerkraut solyanka with bacon and eggs in a pan]

Sauerkraut solyanka with bacon and eggs in a pan right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104623.0

I’m not going anymore, but flying to the refrigerator ...

Sauerkraut solyanka with bacon and eggs in a pan

I will definitely cook - I need to get hold of celery - as I understand it, with a stalk? is dry ginger good?

I do without celery and I don't always put ginger. Ginger can be dry.

I do without celery and I don't always put ginger. Ginger can be dry.

Well, then I’ll take some fun too, but for the first time I want a prescription!

So, girls, take them into your ranks! I read the whole topic and thought: why have I been buying cabbage in the store for almost 20 years? But once it was fermented in barrels ... 2 days ago I brought cabbage, and today I received a Giant grater. So in 5 minutes a whole table of fine shavings was made from cabbage. ALL! I put it on the refrigerator, now just wait. I love recipes where dancing with a tambourine is not necessary

So, girls, take them into your ranks!

Alla, you are welcome! Please pass! Make yourself comfortable, make yourself at home! Thanks for using the recipe! It is especially pleasant when, before starting, you have studied everything in such detail. It means it will be easier! If anything, always contact!

Girls, help solve the riddle.
I made cabbage in one container. I put it in the jars, put it in the refrigerator. Today I took cabbage from two cans. In one, the cabbage was crispy, in the other it was soft. It did not affect the taste in any way. What does that mean?

Help me please! The recipe is great, if it works out the only way and I will cook. But yesterday I put the cabbage in a glass saucepan, but it does not turn sour, it is delicious and crispy, and at least one bottle, at home, about 25 degrees, is that not enough for fermentation? or nitrate cabbage?
p.s. Help is very necessary, the mother-in-law is already squinting at the cabbage ...

: girl_cleanglasses: like a mother-in-law: -X almost, and while Irina is running somewhere, I reassure you that it's too early for your mother-in-law to have squint. Nitrate cabbage will show itself differently: secret: the brine will be like snot, but this problem is also being solved. Squeeze the cabbage and fill it with fresh pickle

[Slatom]

Slatom,

but it doesn’t turn sour, it’s delicious and crispy, and at least one bottle at home is 25 degrees, is that not enough for fermentation? or nitrate cabbage?

everything will be fine. do not worry.where will she get away from the submarine! it turns sour in 3 days only when using old brine. And so about 5 days. And if it's cool, then 7 can also ferment. Try it. The brine should foam, and after fasting the foam will start to go away gradually. Taste and help your mother-in-law - a noble salad! Read the recipe. Everything is written there.
My mother and I have always tasted homemade wine. You know which glove is covered. Let's sit with straws around the bottle and smoky. Let's try .... And they swore to my father that he was so exhausted. Until one day he caught us doing this.

the brine will be like snot, but this problem is being solved. Squeeze the cabbage and fill it with fresh pickle

Che Chucha! I've never had this! ; -D The first brine is foaming, becoming cloudy. But never thickened. This is if on the third, or even the fourth circle, let the Toda go ... Or is that not what you mean? And why change the pickle? This will stop the fermentation process! What do you advise?

: girl_cleanglasses: Irish, I mean when the wrong cabbage comes across: girl_pardon: well, the pickle becomes viscous and nasty: secret: it looks like snot. Well, in this case, I do not panic, I make another brine and fisyo. I always fill it with fresh brine, if I urgently need cabbage, but it does not want to ferment, then I add citric acid while

Well, in this case, I do not panic, I make another brine and fisyo. I always fill it with fresh brine, if I urgently need cabbage, but it does not want to ferment, then I add citric acid while

Oh, you are my enthusiast! interesting solution to the issue! I will keep in mind but I still love natural.

Girls, thank you very much for the quick response, reassured. And the cabbage is not snotty, very tasty, even surprisingly it was already "lying down" and oak-oak

saltyaaaa, mnogaaaaa, and to mom)))
Yesterday I was so lucky, the cabbage came across white, juicy, sweet, asked the seller to choose forks for pickling and she tried)) good woman, God grant her health))
and in order not to be bored of waiting, I also pickled a kilogram
I have a cabbage holiday

On March 6, I set my cabbage to ferment in the evening. The next day, with stirring, there were signs of fermentation, but with the next stirring, there was no more. Today is the fourth day, it tastes like cabbage salad. ... I wonder how long to wait? Who had the maximum fermentation time?

Who had the maximum fermentation time?

as far as I can remember 7 days. do not rush and do not panic! turn sour - nature will take its own !!! the main thing is to keep it warm and do not shove anything into it.
All will be. when fermenting the next one (if you like it, of course) add the brine from the current one and it will be faster!

I have a cabbage holiday

cool Tanya - then we go to you !!!!!!!!!!!

[tumanofaaaa]

tumanofaaaa, Thank you, then we wait further ...

cool Tanya - then we go to you !!!!!!!!!!!

let's go))))

let's go))))

as one friend of mine says - I will go smear the skis and iron the bib !!!

but I love the natural.

I also love it when she fermented on her own
: secret: This is an emergency measure. : girl_pardon: Well, there are different circumstances.

this is an emergency measure. Well, there are different circumstances.

On March 6, I set my cabbage to ferment in the evening. The next day, with stirring, there were signs of fermentation, but with the next stirring, there was no more. Today is the fourth day, it tastes like cabbage salad. ... I wonder how long to wait? Who had the maximum fermentation time?

I have a similar situation, and that's it. although it's already 6 days worth. but the brine smells delicious, there is no mucus, the cabbage is crispy, salty, but not sauerkraut. can she be cold? girls help, please, what to do?

girls help, please, what to do?

You just don't need to do anything. Try it and wait! Think for yourself - well, where will she go - it will definitely turn sour! It's just that I got a very sour-resistant variety! That's why there is a decent-looking store on the counter!
Also, as an option for the ripening time - did you put salt exactly at the rate? not more?

Good evening everyone! I report on cabbage. I put it on March 6, on the second day it seemed like a foam began to form, and then silence. the girls wrote that it happens and it costs seven days, it comes to a condition. After the seventh day I started to get nervous, on the eighth I added carrots, and today I decided that it was enough and put it in the jar. Delicious, but lacking in vigor. Or maybe you haven't boiled it yet? Will it come up interestingly at the bank? And how to store it? In the fridge or just in the kitchen? And another question. There are 4 liters of brine left. There is no place in the refrigerator. We won't have time to drink. Where to lime, what goodies? The most ambush that baked both bread and cake today, and only then I was shot to shift the cabbage. Crow, in a word ... What do you recommend?

[solmazalla]

solmazalla, in the jar it will come, for the first time I stood in the refrigerator, I reached just the moment when I finished it.
now it's been fermenting for 6 days, tomorrow I will put it in jars

You just don't need to do anything. Try it and wait! Think for yourself - well, where will she go - it will definitely turn sour! It's just that I got a very sour-resistant variety! That's why there is a decent-looking store on the counter!
Also, as an option for the ripening time - did you put salt exactly at the rate? not more?

salt is normal, the apartment is cool, we maintain the temperature for the child so as not to overheat. most likely a sort, thanks for the hint, didn't even think about it

In the fridge or just in the kitchen?

the fermentation process continues further. slower in the refrigerator, faster at room temperature. You choose

There are 4 liters of brine left.

can be frozen in a plastic bucket. can be used in a 50/50 ratio with new brine for a new fermentation. in this case, the cabbage ferments faster. add to soup (borscht, cabbage soup, pickle and others). well, in my recipes , there is still a cupcake and bread, but you have already baked.

[tumanofaaaa]

tumanofaaaaWell, tomorrow we'll eat bread, bake it according to your recipe, and then maybe I'll make some cookies. Damn, there is absolutely no place in a 250-liter freezer, otherwise it would have frozen. It's just that while we eat the cabbage, maybe a month will pass, my men are still eaters. By the way, there is cabbage in a jar on the table and still wanders, brine seeps out from under the lid. I will hold it tomorrow and put it in the refrigerator for a residence permit. Thanks for the recipe! I will inform about the tastes of eaters

Thanks for the recipe! I will inform about the tastes of eaters

Alla to your health! Glad you liked. Write if anything.

Ira, a super-duper cabbage - delicious, snow-white, crunchy, and most importantly - non-brain-carrying, neither you thrombot, nor expand, let the air out - class !!!! Thank you very much!

super-duper cabbage - delicious, snow-white, crunchy, and most importantly - non-brain-carrying, neither you thrombose, nor expand, let the air out - class!

Lenochka is very happy when, somewhere thousands of kilometers away, someone, having enjoyed the taste, remembered you with a kind word! Enjoy cooking!

Aaaaaaa !!!!! She's finally pickled, Hurray !!!! And I was really upset that the handles are crooked. She just didn’t have enough of a day, or rather, I didn’t have enough ... patience. THANKS FOR THE RECIPE!

And I was really upset that the handles are crooked

oh well, what are you! Here in this recipe is the very rare case when it is better to hold the handles behind your back.

She just didn’t have a day, or rather I didn’t have enough ... patience

Don't worry, you are not the first. Lack of patience becomes a constant companion of the recipe
I am glad that the taste has been achieved! Your cabbage really stood firm! Happy fermentation and bon appetit!

After receiving from my Belarusian sister on the topic of bacon, I report here. The cabbage turned out to be glorious - crunchy, crumbling. Most of all I liked it - tryn-bryn with a spoon once a day - and no unnecessary body movements. There is a sale of a photo, but it’s dumb how to insert it, so I’ll repair the computer and start distributing pictures on topics: wow: Irish is another honestly deserved

After receiving from my Belarusian sister in the topic of bacon, I report here. The cabbage turned out to be glorious - crunchy, crumbling. I liked the most - tryn-bryn with a spoon once a day - and no unnecessary body movements. There is a sale of a photo, but it’s dumb how to insert it, so I’ll repair the computer and start distributing pictures on topics: wow: Irish is another honestly deserved

I'm bastard .... I'm all fucked up !!!! Thank you dear, I made you happy! Such a positive charge for the whole day
Thank you Tanyusha, I am yours forever!

Hurrah !!! I got a cabbage !!! I already gave up trying to ferment it,either blacken ... or snotty, etc. but I think

for the last time, everything !!!!

Pets are delighted Receive thanks