Sauerkraut has become bitter - we know how to remove bitterness

Sauerkraut is one of the most common harvestings. It contains useful substances, vitamins, which have a therapeutic effect. To preserve and achieve a pleasant taste, you need to carefully consider the preparation of the salad, as due to simple mistakes you can spoil it, giving a bitter aftertaste.

Causes of bitterness

Harvesting acquires bitter aftertaste due to several reasons.

1. During the starter period, a large amount of gas arises which cannot leave the cooking vessel. To avoid the accumulation of gases, it is often recommended to pierce with a stick of wood, most often use birch. If this method is neglected, lettuce and brine become bitterness.
2. Not enough salt added to time for preparing, leads to the formation of a bitter aftertaste. No need to depart from the standard formulation with the calculation of 0.2 kg of spice per 10 kg of vegetables.
3. The appearance of bitterness in cabbage contributes to the violation of the required temperature when the temperature in the room exceeds 20 degrees Celsius.
4. Incorrectly selected starter salt. Be sure to use table salt. A common mistake is the use of iodized.
5. If you decide to eat cabbage before it is cooked, the taste will be different from the intended one. Before you open, finishing the process of salting, you need to check the appetite for readiness. The finished product is different in color. Cabbage will be transparent, will take on a grayish tint.

These errors during cooking can lead to spoilage of the finished product.

How to get rid of bitterness

Remove the bitter aftertaste from the finished sauerkraut difficult and not always obtained. We must try to take all possible measures to prevent the appearance of bitterness during souring.

1. It is necessary to remove the “cover” from the container where the cabbage is located. Next, pierce the mixture about 10 times with a wooden stick. Excess gas will escape, which will eliminate the bitter taste. After the procedure, the jar is placed in a cool dark place. It is advisable to get rid of gas several times during fermentation.
2. It is also possible to immediately place a wooden stick in the center of the container, which will absorb an unpleasant aftertaste.

If the cabbage turned out to be bitter, you can improve its taste before eating. Adding snacks to soups will save her from an unpleasant aftertaste. Rinsing with cold water will also help reduce bitterness, but it can ruin an appetizer.

You can save the cabbage by pickling it. First, juice is squeezed out of the billet, a small amount of sugar, vegetable oil and vinegar are added. For the taste of cabbage put fresh onions, chopped in half rings. Having mixed the resulting mixture, it is required to place it in glass jars and put it in a place with a temperature of about 15-18 degrees Celsius. Too low a temperature will negatively affect the quality of the finished product.

Advice

Following these guidelines will help you achieve good workpiece quality.

1. It is recommended to use 3 liter glass jars as a container. So, the finished workpiece is quickly eaten and it does not have time to deteriorate.
2. For the preparation of sauerkraut, it is recommended to take the late varieties: “Glory”, “Kharkov Winter”.
3. It is necessary to release excess gas during the leaven with a wooden stick.
4. It is advisable to strictly follow the recipe.

Recipe

To achieve taste without bitterness, you do not need to deviate from the selected cooking recipe, follow the advice and study in advance possible errors in order to prevent them. For the “original” recipe you will need: fresh cabbage, beets, carrots, sweet before, garlic, dill, salt. Recipe with the addition of parsley involves the ingredients: cabbage, carrots, bay leaves and salt.

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To prevent the possible occurrence of bitterness, the preparation is as follows:

1. Finely chop cabbage and other vegetables with a knife or a specialized grater.
2. Place in a bowl or large bowl. In addition, each layer must be sprinkled with salt.
3. Next, the contents of the container are mixed by hand, washing and crushing the cabbage.
4. If necessary, other spices are added and the mixture is further mixed.
5. The next step is to transfer to pre-prepared banks and clog them.

The benefits of sauerkraut

The amount of vitamin C increases in the product after its fermentation. Sauerkraut has useful properties:

• strengthening the heart muscle;
• improvement of metabolic processes;
• prevention of colds;
• helps strengthen the nervous system;
• increases resistance to stressful situations;
• lowers cholesterol.

Recommended for addition to the diet in the winter.

Reviews

Eugene, 64 years old.

Every year I pickle cabbage in three-liter glass jars, never ready to bitter. I do not forget to remove excess gases and always follow my old recipes. Guests and relatives - everyone says that the cabbage is delicious.

Anastasia, 67 years old.

Every year I cut down all the heads of cabbage to frost, they say that it affects her taste. If I do not have time, then I try to remove everything on the very first day of the frost. I follow the fermentation process carefully, before serving, I always check whether it is ready. It usually comes out deliciously, and if it is slightly bitter, then I use it for borscht and cabbage soup.

Conclusion

Despite the large number of useful properties, sauerkraut should be eaten in moderation. For fermentation, not only white cabbage is used, but also other types of cabbage, as well as various vegetables, fruits and spices are added to the recipe. Careful adherence to recipes and tips guarantees a good taste of the product and the absence of bitterness.