Sauerkraut without straining

What is CD?

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It seems to me, too, that not enough brine. If I add another half liter of salt to it, do I also need it?

I have a sore throat. They pour snot with a buzz, so I want a thread of sour ... or salty, or just delicious ...

And this is an international women's holiday

Congratulations to everyone! Help us All-Light! Send us and our loved ones, our children, peace, your all-forgiving warmth and love!

The post is corrected, because it is a sin to even mistakenly confuse the earthly with the Divine) I kiss everyone, hug and congratulate))

If I add another half liter of salt to it, do I also need it?

certainly. like a regular recipe pickle. count on the measure of salt convenient for you and add to the cabbage

They pour snot with a buzz, so I want a thread of sour ... or salty, or just delicious ...

at such moments I want:
cry
kill somebody
and .......... cake

Oh, and you are not ashamed to drive a sick woman today. I had to wash the bucket.

Oh, and you are not ashamed to drive a sick woman today. I had to wash the bucket.

Irisha I can see well ... a bucket! Well, you yourself understand - cabbage should float freely. Then the bitterness will come out evenly and quickly, and the cabbage will be salted and will begin to ferment. I think half a liter of brine is enough. Now put it in a place where it can stand calmly and nothing and no one will get into it. I put it on the fridge.

Good day!
Tell me, please, when you put cabbage in a jar, do you need to pour it with brine? Or put it completely dry in the refrigerator? And add carrots to the jar? Will it go bad? Or rub directly into a plate?
Sorry, if you already asked.

And I ... and I ... yesterday today at one o'clock in the morning, too, fermented. ... cabbage, or else you thought ... I mumbled with stewed meat and at the same time annoyed tomatoes and cabbage. Now I have an eternal problem - why should such-entaku serve from vegetables to the main dish, fresh already, my husband doesn't eat salads practically , but in a couple of days the cabbage will be

Svetlana, of course, add brine to the jar. Add the carrots not to the jar, but to the cabbage after draining the brine so that you can mix. And then on the banks. Fresh carrots will not spoil, but will give sweetness and begin to ferment along with cabbage, because cabbage continues to ferment in jars even in the refrigerator.

And I ... and I ... yesterday today at one o'clock in the morning I was also fermenting. ... cabbage, or else you thought ... I mumbled with stewed meat and at the same time annoyed tomatoes and cabbage. Now I have an eternal problem - why should such-entaku serve from vegetables to the main dish, fresh already, my husband doesn't eat salads practically , but in a couple of days the cabbage will be

Tanya and vegetable cabbage rolls did? severing the brain

[Tumanchik]

Tumanchik, did a hundred years ago, share your recipe, while the cabbage seems to be normal, otherwise they will bring the city again ...

What is CD?

Irisha, well, this is purely ours, feminine, critical

[Tumanchik]

Tumanchik, did a hundred years ago, share your recipe, until the cabbage seems to be normal, otherwise they will bring the city again ...

Well, you give Tanya, are you not there yet?

Vegetable cabbage rolls (Tumanchik)

[Tumanchik]

Tumanchik, Ir, and if you put sugar in the brine, how much?

[Tumanchik]

Tumanchik, Ir, and if you put sugar in the brine, how much?

Natula, I'll call my mother later. Does not burn?

Today I tried cabbage. It's too early, of course, it gives raw.Let's wait a couple more days.

I tried cabbage today. It's too early, of course, it gives raw. Let's wait a couple more days.

don't forget to stir and wait. sour - will not go anywhere.

[Tumanchik]

Tumanchik, Ir, and if you put sugar in the brine, how much?

Natulya, for 1 liter of brine - 50-70 grams of sugar. but she adds to the ready-made brine when she puts the cabbage in jars. I have never added sugar either before or after. try it. unsubscribe if faq.

[Tumanchik]

TumanchikYesterday I was driving home in full confidence that I have half a head of cabbage for two kilograms at home. I thought I'd cut a piece for borscht, a piece for later, and I'll sour the rest. I arrived, and there goat the husband just ate half of the head of cabbage. He said he wanted to. He vowed to bring cabbage by the end of the week.

sour - will not go anywhere.

Of course not going anywhere. She already smells a little sauerkraut and has a taste, but she has not yet done good.
By the way, I also want to repent that I also did not make your pickled cabbage rolls. You can scold me, mother, you can execute me. I’ll open the recipe and see how I’ve already eaten.

I arrived, and there the goat husband just ate half of the head of cabbage. He said he wanted to. He vowed to bring cabbage by the end of the week.

May, the husband sits next to him, cuts out the picture. read your message and looks at me with suspicion

what do I call him

Well, I, of course, honey!

By the way, I also want to repent that I also did not make your pickled cabbage rolls. You can scold me, mother, you can execute me. I’ll open the recipe and see how I’ve already eaten.

do not worry. I myself have not cooked them for a long time, from time to time I go in and admire ... we will cook more!

[Tumanchik]

Tumanchik, my cabbage is fermenting with might and main and even a little whimper, Significantly - a boom to eat soon. And I wouldn't have finished the cabbage rolls with a beet, if I had a word, but I bought cabbage cabbage - one of these days I will. I have been here with documents for autonomy for a week, like that slammed squirrel with an acorn, I’m completely bored, I come home without paws, and I also have to cook dinner ... tired as a riding husky

completely sick of it

poor fellow ... cartoon to help you and ... pilaf! I always cook it when time is running out!

my cabbage is fermenting with might and main and even a little whimpering, it’s significant - there’s a boom to eat soon

exactly! fine!

and even a little whimpering, it’s significant - there’s a boom to eat soon

exactly! fine!

and the appearance of the thinnest white mold with black dots on the 3rd day is not normal, right?

and the appearance of the thinnest white mold with black dots on the 3rd day is not normal, right?

yah nafig ?? where from? maybe overheated? Well, she's not over-fermented, did you? I have never heard such a matryoshka before. Are you sure?
called my mom. she says that there is either little salt and little brine for cabbage, or summer cabbage. so you kind of fermented for a long time. she should have lived in the refrigerator for a long time. or is it new? Explain - I'm worried. tomorrow morning I'll come to read.

Well, truncated, my cabbage sour, I suppose. If she still sips slowly in the bank, now is just right. You can eat it now, and stew it, and in soup, and in pies, right?

Well, truncated, my cabbage sour, I suppose. If she still sips slowly in the bank, now is just right. You can eat it now, and stew it, and in soup, and in pies, right?

of course Irisha. Well, what did you get the cabbage? how do you rate?

yah nafig ?? where from? maybe overheated? Well, she's not over-fermented, did you? I have never heard such a matryoshka before. Are you sure?
called my mom. she says that there is either little salt and little brine for cabbage, or summer cabbage. so you kind of fermented for a long time. she should have lived in the refrigerator for a long time. or is it new? Explain - I'm worried. tomorrow morning I'll come to read.

I told you that I have handles made of ...
I didn’t write to you, because I was ashamed that I didn’t give the knuckle of your mind, nor even the cabbage could sour ... it’s much easier ... It's all about that cabbage ...
Then I put it exactly according to the recipe: salt for 3 liters of water - 60 g (cabbage turned out to be 1.5 kg), and it swam in a stainless saucepan like yours ... I put it on an auxiliary table in the kitchen - there is no warm, not cold (there is a refrigerator in the hall - it is inconvenient to climb there).
On the third day, I discovered the thinnest white cobweb (like a fleece) with black dots on the surface ... I removed it and continued to ferment, because it tasted early. A day later I removed it again. On the fifth day, I liked it and I put 3 jars in the refrigerator. Now it's standing there - like a normul.
Cabbage, ess-but this year's harvest (September is already, after all), but I've already had it in the refrigerator for a month ...

I told you that I have handles made of ...

Julia, don't worry. you have normal hands. just something went wrong. Why call yourself names for that? I, for example, do not always close salads for the winter. they don't like me. I really don't like them either .. to cook in the sense. By the way, pickled cucumbers also bloom in barrels. since I have not seen her. but if you liked the taste of it, then I will suggest you boil it or stew it. I like this recipe!
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=104623.0
coarse salt?

[Yulia Antipova]

Yulia Antipova, secretly Or KD (of all the blanks, it is this lady (cabbage) that spoils most of all because of these very days), or the cabbage was with deterioration beginning, which is not even noticeable to the eye So your hands have absolutely nothing to do with it, I'm sure ... It happens to me when absolutely everything turns out very badly for absolutely no reason - nothing, everything passes and gets better

[Scarlett]

Scarlett,
Yulia Antipova,

[Julia]

Julia., do not torment yourself !!!
Then you got such a cabbage ... And I had such a thing - I have been picking up such cabbage since my youth and never had a puncture, and since I got some kind of left cabbage and was covered with snot and mold ...

[Julia]

Julia., do not torment yourself !!!
Then you got such a cabbage ... And I had such a thing - I have been picking up such cabbage since my youth and never had a puncture, and since I got some kind of left cabbage and was covered with snot and mold ...

Olya here I can definitely say - Sori

into snot

cabbage leaves if it is not intended for fermentation, that is, we call it summer cabbage. By the way, in Minsk we sell summer cabbage even in winter.

[Tumanchik]

Tumanchik, Irus, so I had it in the winter ...
Maybe there were a lot of nitrates in the cabbage? Because of this?

_{And congratulations with the ham!}

Tumanchik, Irus, here I was in winter too ...
Maybe there were a lot of nitrates in the cabbage? Because of this?

it is difficult to diagnose without analysis, but in this case the cabbage is always fermented for a very long time. rather a variety not intended for sourdough

And congratulations with the ham!

Thank you !!!! can you throw an interesting recipe? otherwise Alenka set me up for a more professional approach to manufacturing, I was a little confused. and I also don't have a thermometer ...

Thank you !!!! can you throw an interesting recipe? otherwise Alenka set me up for a more professional approach to making, I was a little confused. and I also don't have a thermometer ...

Honestly - I want to try it according to your method ... And I don't have a thermometer ... And the ham is biting.

Honestly - I want to try your method ...

tady act and if faq - call!

Pasibki, girls, comforted ... This is not CD for sure, CD is coming now (I'm all nervous, twitchy and tired). Maybe it's true, the cabbage is bad? FSE! Agreed! cabbage is bad, but I am good!

I know an even less stressful recipe:
We cut the cabbage, throw it into a jar, fill it with water, put a bottle of water in the jar (like a press), pierce the cabbage once a day, after 1-2 days the cabbage is ready.
Without salt, it is even healthier and no less tasty.
So you can ferment any vegetables.
Not long ago they fermented kohlrabi, I really like it. and indeed kohlrabi we have a vegetable of the season.
Tastes like a radish, but does not taste bitter or pinch.

FSE! Agreed! cabbage is bad, but I am good!

Correct solution !!!!

Tastes like a radish

And I like it like a cabbage stump, juicy, tasty, I love it and specially plant it

And I like it like a cabbage stump, juicy, tasty, I love it and specially plant it

you need to try the stump

[Tumanchik]

Tumanchik, Irochkadear, thank you for the cabbage! Kvasila was on the table for 4 days, then for another week she waited in the refrigerator for her hour, and today we tried it with pleasure! For me - the very thing

I know an even less stressful recipe:
We cut the cabbage, throw it into a jar, fill it with water, put a bottle of water in the jar (like a press), pierce the cabbage once a day, after 1-2 days the cabbage is ready.
Without salt, it is even healthier and no less tasty.
So you can ferment any vegetables.
Not long ago they fermented kohlrabi, I really like it. and indeed kohlrabi we have a vegetable of the season.
Tastes like a radish, but does not taste bitter or pinch.

How interesting! need to try! Thank you!

and I'm good!

not right - you are the BEST! and we love you very much!

[Tumanchik]

Tumanchik, Ira, you only knew how I outraged the cabbage.
She put her to ferment, on the second day she bubbled, on the third day the bubbles disappeared. The specific smell of sauerkraut is zero. I try the brine, and it tastes bitter. And then it dawns on me that I put 80 grams for every liter of water. salt. Blocked me, however. I grieved a little and, at my own peril and risk, drained all the brine, poured new water and prepared to wait for the result. I saved the cabbage. It fermented normally and did not lose its crispness. Now I'm cooking cabbage soup.