tag:blogger.com,1999:blog-8590241869561905455.post3611824507045642382..comments2024-03-28T02:30:56.534-07:00Comments on Home Cooking In Montana: Romanian Homemade (Whole/Half Head Cabbage) Sauerkraut... and a Peppery Sauerkraut SaladElliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-8590241869561905455.post-78271083473277817322020-11-26T08:55:36.854-08:002020-11-26T08:55:36.854-08:00Hello Maria, Thanks stopping by! The white cloudin...Hello Maria, Thanks stopping by! The white cloudiness you are describing is usually part of the fermentation process... Even if a clove has started floating to the top, it should be fine. Sounds to me like you did just fine... mold will be fuzzy and varies in color. A white film is usually a good yeast that fermented veggies produce... Here is a link you can read for more information. Hope it will be helpful to you. https://www.fermentedfoodlab.com/how-to-prevent-mold-when-fermenting-vegetables/<br /><br />Also, the bubble should subside at 4 weeks... meaning is it probably getting near to being well fermented😊. Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-68434077195046253582020-11-26T07:10:02.481-08:002020-11-26T07:10:02.481-08:00Hi, Ellie. There is some cloudiness where a clove ...Hi, Ellie. There is some cloudiness where a clove of garlic floated to water line. How do we check if it is mold or just garlic breaking apart? Used high salinity brine you commend but lid hasn't got a great seal. Only a few bubbles seen at almost four weeks.<br /><br />Thanks so much for sharing!!Mariahttps://www.blogger.com/profile/17780608604561582821noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-22520197328929134102020-11-26T07:07:06.861-08:002020-11-26T07:07:06.861-08:00Hello Ellie! Thanks for sharing. I am at last stag...Hello Ellie! Thanks for sharing. I am at last stages but I notice a garlic clove floated up to water level. There is now some white cloudiness there, not like the salt where it evaporates a bit. Is this garlic coming apart or maybe do we have mold? Not sure how to test if it is safe? Mariahttps://www.blogger.com/profile/17780608604561582821noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-22241353245077575942020-08-08T21:47:05.373-07:002020-08-08T21:47:05.373-07:00Hi Sita, Sorry for the late answer... I hope you e...Hi Sita, Sorry for the late answer... I hope you enjoy the sauerkraut! The brine doesn’t necessarily have to cool completely... if warm it is ok. I would cover the lid with a plastic warp of sorts(thicker) before adding the metal lid. Hope the result will be great😊Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-65653466061000260912020-08-08T19:50:03.116-07:002020-08-08T19:50:03.116-07:00Hi Ellie,
I’m in the process of making your pickle...Hi Ellie,<br />I’m in the process of making your pickled cabbage and have a few questions. <br />I have metal lids on my jars, is that ok for the salt brine? <br />Does the salt brine need to completely cool before adding to the cabbage stuffed in the jar? <br />Thanks,<br />Sita<br />Anonymoushttps://www.blogger.com/profile/09253273139356355676noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-62755224430512032642020-08-03T09:20:05.892-07:002020-08-03T09:20:05.892-07:00Dear Ellie,
Thank you for posting this recipe in s...Dear Ellie,<br />Thank you for posting this recipe in such detail. I have wanted to have this salad for years since traveling in Romania 20 years back. It was winter and not much variety of food could be found and being mostly vegetarian all the meat was a switch. This varza was such a wonderful food, it made my belly feel so good and after a few days I couldn’t get enough of it. <br />I will certainly make it. <br />thanks again,<br />Sita<br />Anonymoushttps://www.blogger.com/profile/09253273139356355676noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-16749972243689200252015-11-07T09:22:29.874-08:002015-11-07T09:22:29.874-08:00Hi Dana, Thank you so much for taking the time to ...Hi Dana, Thank you so much for taking the time to share your fermenting experience... I love to hear from my readers and the success they have in the kitchen:). However, it looks like you are having too much fun:)... sounds like excellent probiotic foods ready for the eating soon.<br /><br />Love, love your experimenting:)... the poblanos and beets are an awesome addition. My dad loves to make sour cabbage and sometimes adds unique veggies too. Lately he adds tomatillos for the gogonele:). I've had them and they tasted wonderful!<br /><br />I haven't tried making bors, nor kvaas... but have ventured into kefir making for a bit:). Shall have to look into it soon... <br /><br />Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-23705833863530235512015-11-06T14:35:53.965-08:002015-11-06T14:35:53.965-08:00Oh, and if you'd like to try making bors I wil...Oh, and if you'd like to try making bors I will be more than happy to help. Right now I am on a kvaas kick. Or as I know it bors acru din sfecla> :) Very easy to make and so yummy.Dana J.https://www.blogger.com/profile/03366656023969537193noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-316071258124805992015-11-06T14:33:16.840-08:002015-11-06T14:33:16.840-08:00Wish I could send you a picture of the cabbage fer...Wish I could send you a picture of the cabbage fermenting nicely, it got to the smellier time but I know it's coming along well. I added 3 golden beets, sliced thick for color. I will let you know how it came out. I can't wait to have it. <br />My peppers came out amazing. Out of this world beauties, and seriously sour without any addition of vinegar. Everyone I know and asked told me it won't work without vinegar but I always gotta try to improve. :D So far, I was lucky. I also added carrot to the cabbage and a little bit of finely chopped celery leaves. Instead of our yellow pepers or white as they call them around here, I used nicely ripped poblano peppers from one of my neighboring small farms.I figured that I like a bit of heat and instead of addin spicy peppers to the brine I will use the poblanos. Great idea, (daca pot sa ma laud pe mine insumi) as they turned out not spicy, with a really really light bite. And because they sat in the bushel unattended for a week while I nursed a stomach bug, they got really red and pretty. Makes for pretty food. <br />Thank you for guiding me in my whole cabbage experience, you are in my favorites, and I will visit quite often. <br /> Dana J.https://www.blogger.com/profile/03366656023969537193noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-619478675138575222015-10-30T06:39:23.824-07:002015-10-30T06:39:23.824-07:00Dana, Thank you so much for stopping by and sharin...Dana, Thank you so much for stopping by and sharing:)! M-am bucurat tare mult sa aud de la tine... si ca ai inceput sa faci bunatati pentru iarna. Sper sa ai varza murata in curand... daca este mai cald in casa, o sa se acreasca mai repede. Stiu ca la parinti le merge bine si in vara. Oricum, se vede ca sti sa pui la acrit:)... ardei umpluti cu varza imi aduce aminte de copilarie, cand parintii acreau tot feluri de vegetables, ardei umpluti cu varza, sau si cu o amestecatura de varza si morcovi.... Ce imi placea! <br /><br />Thank you for sharing your technique for making bors, it sounds like you have succeeded. I still have yet to try it:)... I remember my mom making it when I was young... I've been using lemon juice as an alternative, but nothing beats bors!<br /><br />Ma bucur ca pot fi de inspiratie cu retetele, dar stiu ca you are most capable and creative in the kitchen)!! <br /><br />Inca odata, multumesc pentru ca te-ai oprit nitel:)... suces cu varza murata. Enjoy!<br />Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-49940440637919733432015-10-29T09:36:54.233-07:002015-10-29T09:36:54.233-07:00Hello Ellie,
Astazi e ziua mare in care ma aventu...Hello Ellie,<br /><br />Astazi e ziua mare in care ma aventurez in facutul verzei murate. Si eu tot la food grade bucket am sa o pregatesc, am renuntat la cautat butoi de lemn. Nu am multa varza, doar cateva dar nici nu am unde sa o tin la rece, nu am garaj... Si cu toate ca si Northern Michigan e rece, cred ca e prea rece sa o pun in shed. Asa ca doar cateva bucati deocamdata. In borcanele mari de sticla am ardei umpluti cu varza. I-am pus cam de 3 saptamani si zeama e acum acra bine, nu am curaj sa scot ardeii inca. :D <br />Ma bucur ca am gasit acest blog, te-am adaugat la favorites. <br />Despre bors sa stii ca am facut si a iesit foarte bun. Din tarate de grau si faina de malai leustean in el. Nu am avut huste dar am adaugat o lingurita de sourdough starter. It worked. <br />Have a great day.<br />Dana J.https://www.blogger.com/profile/03366656023969537193noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-74108235033180412432015-07-10T21:57:23.501-07:002015-07-10T21:57:23.501-07:00Carmen, Awww... thanks for stopping by and sharing...Carmen, Awww... thanks for stopping by and sharing! Loved to hear that you tried the cozonac and enjoyed it. I sure hope that you will enjoy the varza murata as well... feel free to add a bit more salt if needed.<br /><br />Made my day to hear that I was able to bring in a bit of memories from home to you:)... <br /><br />Really appreciate you stopping by. Have a wonderful day!Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-63508537488644035462015-07-09T18:41:20.186-07:002015-07-09T18:41:20.186-07:00I am also from Romania. I love your "Cozonac...I am also from Romania. I love your "Cozonac" recipe and have made it a few times until, according to my mother, I have achieved perfection.<br /><br />Next, I am going to try your pickled cabbage head--Varza Murata--I am sure I will also accomplish perfection.<br /><br />Carmen<br /><br />PS--Love reading about your childhood experiences; make me feel as if I were home again.Carmennoreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-12278567297066963552014-12-11T14:00:34.753-08:002014-12-11T14:00:34.753-08:00John, The salinity chart shows up when I load up t...John, The salinity chart shows up when I load up the page on my end... it is rather light in color lilac with white writing. <br />You may want to refresh the page(I'm sure you know that:)... but it seems to be working on my end.<br /><br />Hope that helps... <br /><br /><br />Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-58019866286103120712014-12-11T13:27:00.579-08:002014-12-11T13:27:00.579-08:00I love the ideas you present. One problem, your sa...I love the ideas you present. One problem, your salinity chart is not showing up online. <br />John Coldwellhttp://www.lighthousememories.canoreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-78290774350261918552013-03-12T16:47:59.636-07:002013-03-12T16:47:59.636-07:00David, Oh, you are very welcome! For sure, the hom...David, Oh, you are very welcome! For sure, the homemade version does NOT compare to the store-bought... I don't know what it is, but the homemade cabbage has better flavor all around. <br /><br />Glad you enjoyed making the sauerkraut with your father-in-law... it's wonderful to be able to make it with someone else who knows what they are doing:). Glad you enjoy Romanian food.<br /><br />As for the bors... hmm, I'm sure there are recipes online, many in Romanian. Here's a link to a Romanian one(though I personally have't tried it yet).<br /><br />http://anditudor.blogspot.com/2012/05/bors-de-casa.html<br /><br />And here is another recipe(not yet tried) in English I found on a forum: <br /><br />http://www.culinar.ro/forum/continut/Reteta-ta-preferata/14496/English-Bors-recipe/<br /><br />Hope that helps a bit...<br />Thanks so much for stopping by.Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-74550572067166335832013-03-12T14:00:44.336-07:002013-03-12T14:00:44.336-07:00Hi Ellie,
Mutumesc for this! I married a Romanian...Hi Ellie,<br /><br />Mutumesc for this! I married a Romanian woman and made this a few tomes with my father in law back in the village. IT tastes so different from the stuff in the store. Now if I could only find a recipe for Bors I'd be happy...<br />Anonymoushttps://www.blogger.com/profile/06204019719540333834noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-63405073367592333382012-03-18T13:11:57.638-07:002012-03-18T13:11:57.638-07:00Mihaela, Oh, cu placere:)... dar sa sti ca m-am bu...Mihaela, Oh, cu placere:)... dar sa sti ca m-am bucurat si eu cand am citit mesajul tau... si sa aflu ca ai incercat reteta, si ca ti-a si placut:)! <br />Multumesc mult ca ai trecut pe la mine sa imi spui cum a mers reteta pentru tine. <br />Si mie la fel imi place varza murata cu sare si apa... nu stiu ce este, dar gustul este asa de bun, si nu trebuie sa desarezi varza. Adevarul este ca mie imi place si zeama de la varza murata cu apa si sare:)... nu este asa concentrata ca cea cu sare numai. <br />Oricum, m-am bucurat mult sa aud de la tine... mai ales ca a venit vara pe la voi:). Vara(55 degF:)) a venit si pe la noi, o saptamana in urma, dar nu a stat prea mult. Acum cand scriu, chiar ninje la noi:). <br />Iti doresc o duminica binecuvantata, tie si intreaga familie:)!Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-41745393961104610202012-03-17T21:05:23.652-07:002012-03-17T21:05:23.652-07:00Am facut varza dupa reteta ta si....a iesit foarte...Am facut varza dupa reteta ta si....a iesit foarte buna !!! M-am bucurat cand am vazut reteta la tine pe blog , asa ca am incercat-o ca de multa vreme vroiam sa fac acasa varza murata. Am incercat si metoda fara apa(doar sare) , dar nu se compara...<br />Mersi frumos. Am sa tin cont de tabelul cu salinitatea.<br />Si pt ca tot va laudati cu vremea de pe la voi, eu ce sa zic, in North Carolina in ultimele zile a fost vara...si e asa de frumos...!Mihaelahttps://www.blogger.com/profile/16146205680977081388noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-39204141217153366052012-02-29T12:37:54.504-08:002012-02-29T12:37:54.504-08:00Speranta, Cu placere... si multumesc:)! Varza mura...Speranta, Cu placere... si multumesc:)! Varza murata este asa de buna:)... Imi place tare mult... mai ales asta facuta de casa.<br /><br />Multumesc pentru vizita... si iti doresc si tie o saptamana frumoasa.Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-45006659152750805572012-02-29T06:34:12.911-08:002012-02-29T06:34:12.911-08:00Ellie ,pentru reteta de" varza murata".M...Ellie ,pentru reteta de" varza murata".Muuulte multumiri impreuna cu felicitari!Meriti din plin...<br /><br />O zi binecuvantataiti doresc!Sperantahttps://www.blogger.com/profile/10868089524605020757noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-48164818586478978382012-02-25T10:54:16.387-08:002012-02-25T10:54:16.387-08:00Hi Andreea:)
Good to hear from you!
Yes, the met...Hi Andreea:)<br /><br />Good to hear from you!<br /><br />Yes, the method you describe is the typical "dry salt" method of brining the cabbage to make shredded sauerkraut. The salt extracts the water from the cabbage and makes the "brine". There is no need for water. Sometimes a weak brine solution is added if the cabbage doesn't have too much water(it's older). But a good reference point for the amount of salt that is needed for the "dry salt" brine method you brought up, is 3 TBS of kosher salt for 5 pounds of shredded cabbage. <br /><br />But you already know how to make it:)... just thought to mention it here for those who don't know and care to try your version. <br /><br />We also had snow this morning:)... I'm not thinking about Spring yet, because I find we most always skip it and go from winter to summer:). <br /><br />Hope your weekend is still beautiful... this type of weather is conducive to baking bread and using the oven more... great for wintery days:)!Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-85547422592297283272012-02-25T08:04:53.994-08:002012-02-25T08:04:53.994-08:00Hi Ellie
I love varza murata! Actually, I love ca...Hi Ellie<br /><br />I love varza murata! Actually, I love cabbage! The salt in Romania, sarea grunjoasa, is the one for pickles. I had problems here finding the good salt.<br /><br />I have another method for varza murata, tastes different than the one in salty water but stuill very very good, no quantities needed<br /><br />shred the cabbage, salt pretty generously but not ''ocna'' rub the salt to the cabagge and let it be for a few hours. The salted cabbage will produce quite a quantity of liquid. I take this cabagge put in in a big glass recipient (borcan de sticla) press it down, add dried dill and 'cimbru' and let it on the kichen counter for a few days up tto a week. The liquid should always cover the cabagge..sometimes I have to put a small plate on the cabbage and a glass filled with water to press it down so the shredded cabbage stays under<br />The taste is very special. It's great for varza a la cluj.<br /><br /><br />Have a great weekend!<br />In Montreal is snowing since yesterday and I'm really ready for spring now... what a dissapointment :)Andreeahttps://www.blogger.com/profile/16031525066311429280noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-80283629469329003042012-02-24T16:50:43.326-08:002012-02-24T16:50:43.326-08:00I am glad I could be of help, Mihaela:). Sa sti ca...I am glad I could be of help, Mihaela:). Sa sti ca te inteleg cu procesul de murat varza. Si eu am intrebat pe parinti cata sare sa pun ... si problema tot mereu este ca cantitatile nu sant exact. Intro zi( cu ani in urma) am incercat si eu cu idea ca nu o sa imi iasa. Am tinut cantitatea de 16 cani de apa cu 7-8 linguri de sare.... asta mi-a fost mai usor de tinut minte( so you use half the amount of salt as you would water.... 16 cups water/8 TBS salt, 8 cups water/4 TBS salt, 4 cups water/2 TBS salt...and so on) si asta iti da o "salinity" de 3.5%( or foarte aproape)...care este necesar sa nu ai varza care se "flescaieste". Idea este buna si pentru muraturi, inca nu am incercat castarveti, dar ari trebui sa mearga si cu ei:). <br /><br />Dar un lucru care am aflat( si am pus in post acuma), este ca nu poti folosi sare cu iod( iodized salt)... faptul ca iodul nu lasa ca varza sa se fermente bine...si se strica.<br />Oricum, sper sa iti iasa si tie. Ce bine ca ai putut lua niste butoiase, foarte frumos din partea vanzatorului.<br /><br />Si mie imi place sa pun din zeama la ciorba... cateodata uit, si sotul imi aduce aminte( mai ales daca am in casa:). <br /><br />Si agreez cu tine, salata de varza are un gust muuuult mai bun decat cel cumparat:)<br /><br />Un weekend placut si tie:)!Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-27530001539127211352012-02-24T09:03:37.850-08:002012-02-24T09:03:37.850-08:00Ellie, I'm so glad you posted this! Am facut v...Ellie, I'm so glad you posted this! Am facut varza murata in ultimii 3 ani, parintii mi-au spus cata sare pun ei in cotorul verzei si nu am putut sa controlez bine sarea. In primul an mi-a iesit bine, in anii urmatori varza s-a "molesit" partial (nu prea stiu alt cuvant pentru asta :))), dar am folosit zeama la gatit, imi place sa adaug putin in ciorbe. Eu am rugat pe vanzatorii de la un magazin grecesc sa imi pastreze butoiase de plastic in care au maslinele, si pe care de obicei le arunca dupa ce vand maslinele, si folosesc butoiasele, incape mai multa varza. Salata ta arata asa gustoasa, imi place varza murata intreaga in salata, are un gust mult diferit de sauerkraut. O zi frumoasa!Mihaelahttps://www.blogger.com/profile/10068858963957779539noreply@blogger.com