Sauerkraut without straining

[zluka]

zluka, very nice to meet you!!!!

I got cabbage

I am so glad!!!
cabbage always turn out if:
do not be nervous!
do not interfere (only taste and stir)!
and wait!

Pets are delighted

I am happy with you! Peace to you, health and prosperity! May it be tasty and pleasant for you! Remember me sometimes with a kind word - I will definitely feel it!

Thank you very much for not being too lazy to share the joy!

Ira and I am very pleased, I am very, very grateful to you: hi: you just dare to dare the cabbage, but I am still enjoying the brine and again today I will ferment the magic cabbage.

and again today I will ferment magic cabbage.

oh, how great! I advise you to ferment now 50/50 with old brine. The taste will be brighter and the fermentation time will be faster!

[Ira]

Ira, here I am! Tok now realized that the remnants of the brine poured aaaa: girl_cray: And there are almost no cabbage, gobbled up I ate And I read, and was going to put in the refrigerator

Tok now realized that the remnants of the brine poured out

well, Tan, you mnu surprise .. half a liter to smithereens .... yes, I do

well, Tan, you mnu surprise .. half a liter to smithereens .... yes, I do

Yes, I am myself In the apartment, a dubak, cabbage has been fermenting for 4 days, and even then not to the end, and I really dreamed that the next batch would go faster.

Chey hachu, with mushroomsiiiiii !!!!!!

not ari !!! 4 days in Dubak are not enough! so sho prepare the next one!

I’m sitting down from the store pinned up - cabbage is on sale right now - g .... rare Boom look

cabbage is on sale right now - g .... rare

why g ...? how is it expressed?

I did a lot this time, I think what to do, I will be so much
mom arrived with a can ... in general, you need to ferment again
By the way, my mother also took all the pickle, I forgot to leave it

Irish, terrible to the point of impossibility, and with thick veins - she is tough and tasteless

By the way, my mother also took all the pickle, I forgot to leave it

Oh, one more reckless one remained - phew, it’s already gone ...

terrible to the point of impossibility, and with thick veins - it is tough and tasteless

We have the same tan. bullshit it is normal to ferment. it's not dry - the juice from it is not important. current is hard to chop, if just with a knife. I am such a sour, and what to do. mot sour a little longer. but I'm on the brine shore

Oh, one more reckless one remained - phew, it’s already gone ...

No, Irishkin, my soul does not lie for her - I will go to climb tomorrow or the day after tomorrow

oh, how great! I advise you to ferment now 50/50 with old brine. The taste will be brighter and the fermentation time will be faster!
[/ quote]
I would like Irochka, but ... a liter of Toko brine remained I did everything according to the recipe and refilled it to catch up with tasty food Waiting now

but ... a liter of Toko brine remained

oh, but this problem is everyone's sin here. some currents for the sake of brine and sour!

I did everything according to the recipe and topped up the delicious

and it's okay! now do not forget to taste - it can ferment very quickly

the cabbage is ready !!!! mmmmmm !!! 20 did and is ready today !!! Ira you are right, the taste is really different

Ira you are right, the taste is really different

very nice! I'm glad, that you liked!

I’ll go to climb tomorrow or the day after tomorrow

how is Tanyusha doing?

[Tumanchik]

Tumanchik, but so far in no way - somehow it was not before that, there is still a cable dangling in the bank, it is necessary to buy and make it. Not to say that I am not busy with anything - there are orders, and I bought a smokehouse and have already tried it, but the mood, you understand, is not the same But I will definitely correct

and bought a smokehouse and have already tested

oh what a westch !!!!! do envy!

hold on my dear

oh what a westch !!!!! do envy!

Why envy - come to visit, we will accumulate

Come to visit

not dear, you better come to us! quieter

Eh .... But after all, someday it should all end - and then we will definitely meet and kaaaaaak under Khlebopechkin's yummies from all regions

and then we will definitely meet

oh Tanyusha don't say, I have a husband from near Vinnitsa. all the time going to him. he has all his relatives there ...

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

Sveta, prick! You kind of make yeast in brine? Share with the people!

[Tumanchik]

Tumanchik, Ira, no, I only dream of making yeast in brine. This Natasha-Chuchelka got up to.
But I would do this: I salted the cabbage, then it begins to bubble during the fermentation process. That's all, then our hour has come. You take a little brine with a small amount of cabbage (I'm afraid that the brine without cabbage will ferment weaker), add sugar by eye and wait for the brew, those. there will be a clear smell of yeast, you can start bread making.
If girls bake bread in brine, why not make yeast (mash)?
You can try to make mash in two ways: one with cabbage, the other without cabbage.
And now I asked myself a question: Can I throw some fruit into the cabbage mash for more fermentation to reduce the cabbage smell?

And now I asked myself a question: Can I throw some fruit into the cabbage mash for more fermentation to reduce the cabbage smell?

Sveta patience is not my strong point .... I put it. Take a look at the topic of liquid yeast.

[Tumanchik]

Tumanchik, no one likes to endure, but sometimes NADAAAAA.

but sometimes NADAAAAA.

Yes-yes-dadada-dada-dada-yes-yes!

I came again with a "thank you" for the recipe, but here it is:

brine yeast

The current that poured it out and cried, you have to try, otherwise so much good is lost

Came again with "thank you" for the recipe

Olya I will always take it

The current that poured it out and cried, you must try

I really liked it - in combination with dried apples / pears and honey / sugar, it turned out to be a very aromatic news!

Ira, wow, didn’t even think it was possible there! I still had a mug with the pickle, I didn’t get my hand up, I’ll try!

Ira, wow, didn’t even think it was possible there! I still had a mug with the pickle, I didn’t get my hand up, I’ll try!

Insanely fragrant are obtained -. On them cake Butter baked for Easter

Irinka, it's time for your cabbage
And for this the urgent question is ripe. There was no time to shovel the whole topic, but I remember exactly that they touched on this issue.
That year she planed cabbage on the Berner, and even on a Carly grater. Now I have a Giant. What do you recommend? What is the best chop?
I want to shuffle the Giant, but I doubt whether it will be too subtle?
Cabbage will be on September 16, I figured that I have time.

Irinka, it's time for your cabbage

Hello Nelechka!
Yes, it's time for cabbage! I've already cooked Provencal. It's time to portray sauerkraut. I really want borscht with sauerkraut.
And I won't say anything about slicing - I only have a knife in everyday life for cabbage.

Oooh, this is the recipe I've been looking for for five years! And ten years ago, I always fermented cabbage like that. Only with garlic. Then I lost the recipe, forgot it. And I was looking for him as "cabbage sauerkraut with garlic". I couldn't find it. Oh, how glad I am !!!

Ira, you are a Hero! I don’t-don’t remember when I shredded cabbage
I, on the edge, still somewhere in the barn, an old, Soviet board, a shredder.
I ran on the topic, the girls both on the Berner and on the Giant shredded. If it were for myself, I would not hesitate to chop on the Giant. I love soft sauerkraut, but I have to serve people to people and I doubt it.
But here already other doubts crept in. I read on the last pages that some of them had fermented for 7 days, but I have no time to spare. It’s not summer now, it’s hot in the daytime, and the nights are already cold, but there’s no heating yet. I am afraid that my cabbage will not ripen on time.
Shaw to do? Probably have to ferment in the old, dry way.

Girls, according to this principle, I fermented crumbs. It must be kept for seven days, while the process is going well, I interfere twice a day. I tell you, but at the very salivating gray cabbage soup. .......

It’s not summer now, it’s hot in the daytime, and the nights are already cold, but there’s no heating yet. I am afraid that my cabbage will not ripen on time.
Shaw to do? Probably have to ferment in the old, dry way

Nelechka, dear everything depends on cabbage. And dry salting can be fermented for 7 days. If you want to "run" shred smaller.

Oooh, this is the recipe I've been looking for for five years! And ten years ago, I always fermented cabbage like that. Only with garlic. Then I lost the recipe, forgot it. And I was looking for him as "cabbage sauerkraut with garlic". I couldn't find it. Oh, how glad I am !!!

Natul, well, you give it, already the skoka kvasim tutachki ... join us!

Hello Svetulya! Starting the season

I fermented crumbs on this principle

Is that what you call chopped cabbage? or what?

[Tumanchik]

Tumanchik, Irisha, is crumbly made from the top green leaves of cabbage that surround the head of cabbage. This crochet makes chic gray cabbage soup. They taste slightly different from sauerkraut cabbage soup. In appearance, one might say ugly, but tasty.
You can see about cabbage soup here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=305654.0 or rummage in the internet.
Why is it called krochevo? Because before the leaves were crumbled with a cut in a special wooden trough.
My mother and grandmother always added a little white cabbage to green leaves, otherwise the cabbage soup will be very tart and may even taste bitter.
It is better to cook such cabbage soup by long-term simmering and certainly on pork. And I add chopped garlic to the plate.

Irisha, I fermented the cabbage all the same according to your recipe.
And she shook like a Giant. I also thought so, as you advise, that if the smaller one can ferment faster. Only I shredded the Giant not here and there, but only in one direction. It seemed to me that it would be a little larger.
Now I will worry whether it will ferment or not. I stood in the sun during the day, and now I put a saucepan in the kitchen.

Tumanchik, Irisha, is crumbly made from the top green leaves of cabbage that surround the head of cabbage.

Svetulya had never heard of such people. But I will keep in mind. The fact is that I have purchased cabbage, and there these sheets are peeled off. But I was very interested in the soup recipe. Thank you.

Irisha, I fermented the cabbage all the same according to your recipe.
And she shook like a Giant. I also thought so, as you advise, that if the smaller one can ferment faster. Only I shredded the Giant not here and there, but only in one direction. It seemed to me that it would be a little larger.
Now I will worry whether it will ferment or not. I stood in the sun during the day, and now I put a saucepan in the kitchen.

Nelechka, don't worry. If in the evening, on the eve of the holiday, you don’t like the acidic cabbage, then set aside the portion for the table and add a little bite. And let the rest ferment in a natural way.

[Tumanchik]

Tumanchik, Ira, they don't cook crumbs in all regions of our vast country. When my grandmother from the Novgorod region came to visit with her crumb, my dad (Tula) looked askance at him and said that they wanted to poison him.Barely they persuaded him to try this cabbage soup. As a result, my dad only had a blinking spoon, and later he bought it at the market. This cabbage soup became his favorite, maybe even more than just sauerkraut cabbage soup.
Ira, you can go to the region at random, seeing cabbage in the garden, go in and ask the owners for several heads of cabbage with herbs. I think they will sell it with pleasure. I already wanted to do so, but the neighbor treated me with her gifts.

later I bought it at the market.

Of course, it's not realistic to go, but those who have been removed on the market can give. thanks for the idea!

[Tumanchik]

date = 1442131499] I've never heard of them. [/ quote]
TumanchikWhy, have you seen how the cabbage grows?

[Tumanchik]

date = 1442131499] I've never heard of such.
TumanchikWhy, have you seen how the cabbage grows?

this is a typo in the ending, I did not hear the word "crumbly"