Svetta
Olga M., I wove braids in the summer

and from his summer onions, and from garlic. Weaved for the first time, it seemed to work, but I will listen to experienced comrades.

Olga M.
And I would love to learn, Svetta. We will probably be transferred to another topic now :)
Trishka
Olga M., yes, I also love it with onions, and with sugar and butter, and you can also add cranberries!
And about the pigtail is interesting ...
proshka
I decided to make cabbage using this method. I did everything as it should, "not too tight" put it in a saucepan, put oppression ... I'm waiting for a day, the second - the juice did not stand out, the cabbage is dry and began to turn black ... and I cooked it for the dog, she ate - what good to waste. What's my mistake? Actually, the cabbage was kind of loose, not juicy. I’m afraid to try it for the second time, we have not enough cabbage this year, we have to go to the market to buy.
Olga M.
Irina, most likely it's the cabbage. Choose a sturdy white one. There are also winter and summer varieties. We need a winter one. I don't know how to define it, by eye. In the market, ask specifically for pickling. It is convenient to pierce with a wooden rolling pin.
Trishka
proshka, Inna cabbage is certainly a pity, but at least it was not in vain.
And I think the thing is in the cabbage itself, apparently this one got caught.
My juice already stands out when I put it in a bucket, and after 1-2 hours there is usually a lot of juice and it covers the plate - oppression, so I think it's cabbage ..
anavi
Trishka, Ksyusha, I have a question ... Put the cabbage on Sunday - two days today, it turns out. I want to let air out all the time - but it's not there! She doesn't wander! I take off the load, I press it - there is a lot of liquid, it just doesn't show on the surface. I poke her with a knife - but the air does not come out, there is no such seething! I always salted with brine - she wandered there the next day! Ksyusha, what's wrong? Or so it should be - the liquid appeared already yesterday.
Trishka
It never comes out with bubbles, the main thing is that there is enough juice ...
I just take off the load, take out the plate and pierce it to the bottom ...
And two days is still not enough, this time I stood for 4 days, and the smell of fermentation should appear, and it should taste more fermented than salty ..
Something like this, then how and what


Added on Tuesday 22 Nov 2016 6:57 pm

Quote: anavi
it is not yet shown on the surface.
But this is strange, apparently the cabbage is not juicy or the load is small ..
I have it all in brine for an hour in 3-4 hours
anavi
Yeah, I understand, thanks, I'll add a weight right now ...
Trishka
Olenka, then: mail1: did it work?
What am I worried about
OlgaGera
Maybe a cool cabbage? anavi, put it warmer.

p. from. that's why I put black bread. Seethed by the end of the first day.

And the juice in the cabbage can also determine whether there will be a cold snap or a warming. Even if it is at the withers.
The brine is added to the warming. And to the cold - the brine is where :) then it leaves and the cabbage becomes sui
anavi
Trishka, Ksyusha, don't be afraid, we'll break through! I will definitely write!
Trishka
Quote: OlgaGera
determine whether there will be a cooling or warming. Even if it is at the withers.
The brine is added to the warming. And to the cold - the brine goes somewhere and the cabbage becomes sui
It's funny how, for some people, too ... they drive to a cold snap, sorry, to the toilet, but as it gets warmer, it lets go ...
In short, people and cabbage = relatives ..


Added on Tuesday 22 Nov 2016 8:01 PM

Quote: anavi
break through
Olya, I hope and will wait!
Kirks
Trishka, Ksyusha, I have a report. I got a cabbage! Cabbage got lucky, I would have known more bought. Thank you
Sauerkraut Classics of the genre
Trishka
Natalia, oh how lovely!
I'm glad the cabbage was a success and the recipe came in handy!
Now you will make up for the lack of vitamin C in natural products!
anavi
Trishka, Ksyusha, and I with the report, though not very funny. Of course, I am to blame, and I even understand what I did wrong - I put a small load! This is definitely the reason why the cabbage was fermented for 5 days, and there was very little juice. On the 5th day, the son tried it, said it sour (I got used to doing it all the time in brine with sugar). Then I poured some water with sugar - and for another day. And reanimated! Not lost! And even very tasty it turned out! Next time I'll put a load of ba-a-lshoi - and there will be a cool cabbage!
Trishka
anavi, Oh, thank God, I still succeeded!
Yes, it was still in the cabbage, I hope in the next. once everything will be ok. !
Zamorochka
I am grateful for the recipe
For the first time in my life I salted cabbage. Earlier, my mother did it to us, but my mother passed away, and I could not repeat her recipe, because, as they say, she did everything on the machine, by eye. But I don't know how)))
And then I see a recipe so similar to my mother's.
In short, I took a risk, warning my family that it might not work. I did not a large portion, only 1.5 kg. Cabbage was fermented for 3 days, it's cool at home, after a day I put it closer to the battery. And, lo and behold, everything worked out !!!! The cabbage is awesome !!! The jar flew away, almost instantly!
Now I will do more!
Trishka, Ksyusha, thank you so much
Trishka
Zamorochka, Galina how nice it is to read your review, thank you for your trust and for not being afraid to cook!
Glad I could help!
Does it look a little like my mother?
Zamorochka
Ksenia, cabbage, like my mother's
Immeasurable gratitude from our whole family Now we will have cabbage on the table
Trishka
Oh, well, that's nice, I'm very glad!
Eat to your health!
Corsica
Trishka, Ksyusha, many thanks for the detailed recipe! When cooking, I did not add spices, the proportions are optimal, the cabbage tastes great. This year I did it twice, the second time - in the spring, it was not enough, although I calculated the volume with a margin.
Sauerkraut Classics of the genre
Trishka
Corsica, I am glad that I liked the cabbage, eat it for health!
Thanks for your feedback!
Ne_lipa
I read the recipe with interest, although it is not yet the season for pickling cabbage. I do exactly that, it's a really great way! She just tried other recipes and still this one remained the main one. I only put salt 23-24 g per 1 kg of cabbage, well, I have already experimentally brought out the taste for our family.
Ksyusha, thank you for sharing the recipe !!!
Trishka
Thanks for the kind words !
So I tried a bunch of recipes, translated a bunch of cabbage, and returned to this!
Tashenka
Ksyunya, not even an eternity has passed! Previously, I always made cabbage in brine, but this time I decided to try fermentation. There was only 1.5 kg of shop cabbage (already chopped), surprisingly white and juicy. I added a piece of rye to the bottom under the leaf. I didn't add any spices. The juice came out in a few hours. On the third day, the cabbage was ready. My boys crack it with pleasure with purple onion, sugar and fragrant butter.
for the recipe!
Trishka
Quote: Tashenka

Ksyunya, not even an eternity has passed! Previously, I always made cabbage in brine, but this time I decided to try fermentation. There was only 1.5 kg of shop cabbage (already chopped), surprisingly white and juicy. I added a piece of rye to the bottom under the leaf. I didn't add any spices. The juice came out in a few hours. On the third day, the cabbage was ready. My boys crack it with pleasure with purple onion, sugar and fragrant butter.
for the recipe!
I am very glad that I liked it.
I also have it ready, tomorrow in jars and in the cold, about 7 kg came out.
M @ rtochka
Quote: Trishka
so that there is a letter p in the bottom
oh how lucky I am today!
Ugh ugh ugh
I always salt using this technology, but then I decided to weigh the salt, and it turned out that I would have put more!
So I'm waiting for the result.Surely tastes better with less
Trishka
Quote: M @ rtochka

oh how lucky I am today!
Ugh ugh ugh
I always salt using this technology, but then I decided to weigh the salt, and it turned out that I would have put more!
So I'm waiting for the result. Surely tastes better with less
Dasha, let everything work out.
Corsica
Trishka, thanks for the recipe! I already have no photo, but everything is as usual - delicious, crispy, great-tasting cabbage.
Trishka
Corsica, Ilona, ​​I'm glad that I liked the cabbage.
Thank you for trusting the recipe, and.
We are also at lunch now
M @ rtochka
And I mastered the bowl, with a green onion and cranberries. Beautyaaaaaa!
Only little juice was released. I hope it will be stored well, I need to eat it faster, probably?
Ksyushenka,
Trishka
M @ rtochka, Dasha, glad you like it.
And there is not enough juice, maybe it is badly rammed in the jar?
I always store it very tightly in jars, so that the juice covers everything.
M @ rtochka
There was not much of it in the pan. On top was a plate with a pot of water on it. Here the juice is lightly covering the plate.
Trishka
So it is with me, but I always ram in cans "brutally" so that the juice is straight from above
Corsica
Quote: Trishka
So it is with me, but I always ram in cans "brutally" so that the juice is straight from above
Ksyusha, we do not have the ability to store such volumes at a low temperature, so we have to freeze.
After the cabbage is ready, we take it out to the balcony, since it is already cold enough, the fermentation process stops. Next, we freeze the cabbage well in a bucket, then we bring it into the house, if necessary, then we defrost it a little, and pack it in bags (strong or in two bags at once), put it in a container suitable for storage and take it out to the balcony again, in the spring the remaining we transfer the packages to the freezer. With this method, all the juice is evenly preserved and when defrosting, the cabbage remains juicy and crispy.
Trishka
Quote: Corsica
have to freeze.
Wow, thanks for the information, I would never have thought that it can be frozen!
Corsica
Quote: Trishka
I would never have thought that it could be frozen!
our parents taught us, but in general, many friends do this.
Yes, it is important, when freezing, to keep the load on the circle for the first time, so that all the cabbage is covered with juice, and if this load is a can of water, then it is better to replace it with a stone or any heavy object. When packing cabbage, it is advisable to work quickly so that it does not have time to thaw. When defrosting, before drinking, all the juice will be with cabbage.
Trishka
Yes, the method is interesting, but I don’t sour so much, we eat faster.
Thank you .
Antonovka
Trishka,
Ksyusha, I have cabbage for the third day, there is no juice at all
Trishka
Flax, I don't even know, maybe put more oppression, but in case of emergency, add water, I never added, so I won't say ...
Maybe this cabbage ..
Antonovka
Trishka,
It seems to me that cabbage is like that. Now I "digged" it properly - there is juice, Somewhere 1/4 of the thickness of the cabbage layer. And it's not ready yet - judging by the taste, it still wanders.
Trishka
1/4 is very little, the cabbage is so visible.
Antonovka
Trishka,
I'll go have a couple of glasses then
Trishka
Flax, but I probably don't even know to add salt to the water.
Antonovka
Trishka,
I'll try in the evening)
M @ rtochka
I would also add water and salt. It is necessary to read other recipes, where the brine is poured. Here and mix it.
Antonovka
Just yesterday the cabbage seemed to me salty. Let's see what will happen today after the water
Yarik
Antonovka, Lena, if brackish cabbage, then you can try adding water with honey, a little honey, about a teaspoon without top in a glass of water, I also got dry cabbage this year.
Antonovka
Yarik,
I usually fermented cabbage according to a different recipe, where water is added, it is also prepared in 3-4 days.So there, on the last day of the leaven, you need to drain the brine and add sugar to it and return everything to the cabbage, overnight in the refrigerator - in the morning you can eat. In fact, I think my cabbage should even out to taste after being flooded with water.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers