Sauerkraut is one of the favorite recipes of many housewives. It goes well with various foods and is an excellent snack. The easiest sauerkraut recipe is the classic one. It requires a minimum of product and effort. However, even the most experienced chefs have incidents, since fermentation is a complex technology. If you break it, then in the end you can get a tasteless and low-quality product. It can darken, become slimy and give off an unpleasant odor.
In our article, we will analyze the main mistakes that must not be made.
When the cabbage is not salted
The basic principle of sauerkraut is lactic acid fermentation. It is achieved by activating sugar and converting it into lactic acid. In this case, salt is optional. There are many recipes without adding salt, but these types of sauerkraut take some getting used to.
Salt acts as a catalyst. It enhances the fermentation reaction and promotes the release of juice, where lactobacilli and other microorganisms multiply.
If you do not violate the technology, then on the second day the cabbage should be completely covered with juice. Then it gradually begins to evaporate, and the number of lactobacilli and beneficial microorganisms increases. That is, with the help of lactic acid, which is contained in the brine, a significant part of pathogenic microorganisms is suppressed. And in plain language, this means that the cabbage is fermented, not rotting.
Remember: a lack of salt will lead to too little brine, and this is aboutmeans that the cabbage will start to rot and subsequently rot.
And if you add more salt later?
You can add salt, but only before the fermentation process. That is, if you still do not see bubbles and foam, then you can safely fill up. Later it will no longer be needed. The salt will block the lactobacilli, which means the cabbage will start to rot.
Moreover, when you still decide to add salt to your cabbage, then it is better to do it in one of two ways:
- Add salt and stir.
- Prepare the brine in advance. Add 1 tablespoon of sugar and salt to a liter jar of water. Pour the cabbage with this solution.
The salted dish must be placed under oppression. This will intensify the fermentation process.
Important mistakes
We have already talked about one important mistake - it is undersalt. Now let's talk about others:
- When you have chosen the wrong variety for pickling. It turns out that not all varieties are suitable. For the fermentation process to take place correctly, the cabbage must contain polysaccharides. But, when you choose young or late cabbage, they are not in its composition. Then your efforts are wasted, the cabbage begins to rot.
Important: you can still ferment late varieties, but you can start doing this only in December. Polysaccharides do not accumulate there immediately.
- Oppression is not used at all, or the oppression is not very heavy. In fact, oppression has two main functions:
- allocating more juice to obtain brine;
- do not let the air in which harmful bacteria live.
- If you have not kept the right time for fermentation and have sent the product to the refrigerator earlier. You did not maintain the correct temperature during the fermentation process.
- The right dishes are not always chosen for fermentation. It is better not to use metal utensils. It can give off oxide.
- When adding salt, add iodized salt better.
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