Sauerkraut – a great self-starter,
ingredient sour soup, borscht, bigusa and many other dishes. And also
pickling is a great way to stock up a vegetable,
recycle big harvest. Why sauerkraut is not always
is obtained?
Contents
Cabbage is the most important ingredient.
Not every fork of cabbage is suitable for salting. Whatever
from the selected recipe, even if it has been tested for decades and
for centuries, sometimes nothing happens. For fermentation use the most
large cabbages of light color, green leaves always clean, they
give bitterness, unpleasant aftertaste. But it’s still not the most important thing.
Cabbage ripeness:
- Early varieties. They are for salting absolutely not
fit, the cabbage will turn out soft, mucus will appear in it. Celebrate
right away - Mid-season cabbage. She scored enough
sugar, fermentation is allowed, but get really tasty and
стоящую заготовку из средней капусты не work out. - Late cabbage. It is perfect for
salted, contains a lot of sugar, quite juicy and dense. Exactly
It makes a good sauerkraut.
It is recommended to try cabbage before salting. None
It should not have other tastes, including bitterness. If a
When the vegetable is purchased, it is important to ensure its quality. From grown on
Nitrate and fertilizer cabbage salting also does not come out.
Tip! If a дома только среднеспелая капуста, то при
fermentation with salt is recommended to add a little sugar
sand.
Why gray cabbage
Ideally, the cabbage is white or slightly
yellowish shade. Color depends on the spices and extra
ingredients. Often there are carrots in the composition, and sometimes
pieces of beet. But in any case, gray cabbage does not turn out
must.
What could be the reasons:
- Little pickle. If a капуста полностью не
immersed in juice with salt, it begins to disappear from above, is inhibited
fermentation process, it affects the result. Spoil the whole
weight to the bottom, not just the top layer. - Little salt. Although she is not involved in fermentation,
sugar plays a major role, but salt is natural
preservative Without it or with insufficient quantity
start the process of rotting, mold will appear. - Используется не та посуда. Grey colour
billet very often appears if sauerkraut in
oxidized dishes, such as aluminum. Reasonable to give
preference for enamel pans, plastic buckets,
glass jars.
Sometimes the cabbage darkens due to a violation of technology. Sour she
Should in a warm place, the bacteria do not work in the cold. Important when
This periodically “pierce” the billet, release gases. Once
cabbage pick up acid, fermentation is over, it is brought to the cold,
down in the cellar or just sent to the fridge. If a сделать
it is ahead of time, the workpiece will be gray, quickly disappear.
Why cabbage turned out soft
The most unpleasant thing that happens with sauerkraut is she
it becomes soft, sometimes even mucus appears. About any taste and
vitamins in this case can not speak. This often happens
when using unsuitable early and medium varieties. If a
the reason is not this, we are looking elsewhere.
Why it turned out soft sauerkraut:
- Not that salt. In fact, in the fermentation process
she does not participate, but provokes the secretion of juices. Important to
blanks choose large rock salt and without
iodine. - Hot water was added. Invalid when
sour moment. - Cabbage stood in a warm place for a long time. Salting
transfer to the fall is not just the case, the workpiece is better obtained in
cold season. - Little sugar. To start the bacteria and work
wander, need sweet cabbage. Not all late varieties are many
sugar also affects the content of the growing technology, the frequency
watering, the number of sunny days. - Little juice. Its quality affects the selection
cabbage itself, as well as the amount of salt. Often poured into the workpiece
boiled water or brine.
By the way, it is important not only to use the correct
salt, but also lay in the right amount. On average per 1 kg of cabbage
goes 20 grams. If a добавить больше, то получится слишком соленая
stocking.
Why sauerkraut?
Sometimes the cabbage quickly becomes sour, literally the second or
the third day after salting. The reason is hot
the room. It is advisable to leave the workpiece at a temperature
from 18 to 22 degrees. Otherwise the process takes place.
fast enough. Once появится приятный кисловатый вкус,
you need to immediately reduce the temperature. It should not exceed 7-10
degrees In this case, nothing perekisnet.
Tip! Sour cabbage does not need to throw away. She can
wash, soak, use for various
dishes.
Why bitter cabbage
If a заготовку не протыкать и не выпускать из нее газы, которые
formed in the first days, then an unpleasant bitterness.
Get rid of it is almost impossible.
It is necessary to pierce the cabbage until fermentation takes place. Usually this
make a wooden stick, the process takes a few seconds in
day.
The second reason for the appearance of bitterness or extraneous taste –
использование йодированной соли. On some
it is even written in packs that it is unsuitable for conservation and
blanks. But for some reason the mistress continues to make this
an error.
Folk omens and beliefs
Many different signs are connected with sauerkraut. Has long been
it was thought that it was necessary to harvest a vegetable at a certain time and with
considering all the nuances. Otherwise nothing good
work out.
What were the signs:
- You can not pickle cabbage in the full moon. Usually
wait five or six days after it. Only in this case will
crisp and tasty billet. - You can not engage in the procurement of critical
days Nothing good will come of it. - The most delicious and crispy cabbage is obtained, which was prepared
on tuesday or thursday.
Believing or not signs is a personal matter, but for
gardeners even produced special calendars. Cabbage pickle
they have a special place. If she suddenly failed,
then someone will surely envy you. So claimed our
grandmothers.
