2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the most popular pickles in our country is sauerkraut. It is not only very tasty, but also quite useful, as cabbage is rich in vitamin C. It is not difficult to make sauerkraut yourself, if you know the recipe for it. Unfortunately, not every housewife succeeds to prepare delicious cabbagebecause you just don't know some tricks that will help you.
Basic mistakes in the preparation of sauerkraut
1. Choosing cabbage that is not suitable for pickles
Not every cabbage is suitable for pickles, and ideally it should be ripe, because then it is the most crunchy and becomes very juicy. A very bad option is to use overripe cabbage, because during the fermentation itself it will not retain its crunchiness and in no case will a good pickle be obtained. An excellent choice is to stick to sauerkraut, as it makes one of the most delicious pickles. Always rely only on our native production, because our cabbage not only ferments much faster, but also becomes much crispier. For example, in this case the pickle will be ready in about 30 days, while with the Greek cabbage you will have to wait about 2 months.
2. Slimy cabbage
This is the other quite common mistake, namely - if you choose cabbage with a higher content of nitrates, then the cabbage becomes slimy. This is a clear indication that cabbage has a high content of nitrates, ie obtaining the characteristic mucus. For this reason, it is very important to choose only low-nitrate cabbage so that you do not face this problem.
3. Error in proportions
As with most recipes, it is very important to follow the proportions, such as if you do not add enough salt, then sauerkraut will become soft. You should not spend with salting, because you will hardly like to eat very salty sauerkraut. In this case, it is important to consider the size of the can where you will do it. For example, if it is 100 liters, then the salt should be about 2-3 kg.
4. Error in choosing salt
When preparing sauerkraut you should use only sea salt, ie coarse, as iodized is not possible. This is a very important rule, and you should not use salt that has been open for a very long time.
5. Undissolved salt
Under no circumstances add salt directly to the can, as it is very likely that it will not dissolve. That is why it is good to warm the water to about 30 degrees beforehand and to dissolve the salt in advance so that such unpleasant surprises do not happen.
6. Mold on the surface
In order not to face this unpleasant problem, be sure to put a plastic grid on the cabbage, and for this purpose you can use even just a large plate. Thus cabbage it will not be able to emerge and get mold.
7. Other common mistakes
If you like to put carrots, then it is important to remember that you should not add them in very large quantities, because they interfere with fermentation of cabbage. You can add a maximum of 30 grams per 1 kg of cabbage. If you made the cabbage in a jar, then it is important to store it in the refrigerator afterwards. Also, during the fermentation itself, it is good to drill it from time to time, because this releases carbon dioxide. In this way, the cabbage also becomes crispier, but also juicier. And remember that while sauerkraut fermented, you should not put a lid on the jar. You can put only a piece of gauze on the throat, which is quite enough.
If you also like to eat pickles, then these simple culinary tips will help you prepare a very tasty winter food. With them, your sauerkraut will ferment quickly, but it will also become juicy and crunchy.
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