Why sauerkraut does not crunch and become soft
Cabbage is the most popular product on the table in the cold season. A wealth of vitamins and excellent taste makes all the housewives of the country to ferment and salt this vegetable. Each housewife has her own recipe for pickles, but not always the final product pleases with its result. Why sauerkraut becomes soft, do not crunch, the housewives ask, when the salting time is up, and the taste of the dish does not satisfy.
Content
Causes of leaf softness when pickling
If the cabbage turned soft during pickling, it will not be possible to return the crunch to it. Such a product must either be fried, used for soups, or eat in a soft form. To avoid errors the next time, you need to know why pickled forks become soft.
Factors affecting vegetable crunch:
- variety of vegetable. Its final taste during cooking depends on it. Not all varieties are suitable for pickling and pickling. To make the vegetable glad with its crunch and not soft, use the later varieties: Slava 1305, Podarok, Belorusskaya, Menza F1, Valentina F1, Mara, Amager 611, Moscow Late, Kharkov Winter, Snow White;
- the formation of the head of a vegetable. The head of cabbage should be shaped, resilient to the touch;
- cooking recipe. The amount of salt and the fermentation time spent in the heat are important. The more salt, the more crispy the prepared salad will be, but if you put a lot of salt, then the product will be impossible to eat. The vegetable begins to ferment on the 2nd day of salting, and ends on the 3-5th day. The main sign of the end of pickling is the cessation of the formation of bubbles on the surface. It is at this moment that the pickle needs to be rearranged in a cool place;
- moon phase. If you believe the lunar calendar, the forks fermented by the growing moon always turn out crispy. The growing phase forces the juice and salt to absorb into the leaves of cabbage, thereby making the product juicy and crispy.
The moderately salted product is well stored, does not lose its properties and vitamins during storage. Compliance with the basic rules of fermentation allows you to get a high-quality and tasty salad.
Salting errors
The main mistake of salting is considered to be improper observance of the proportion of salt and cabbage. A small amount of salt will not give an impetus to the fermentation process, a vegetable will not allow a sufficient amount of salt. With the right proportion, the vegetable gives off a large amount of juice, so it is recommended to leave free space in the container or put the jar in a basin. Salts per 1 kg of cabbage need 20 grams.
A large amount of carrots will make the salad gooey, like seaweed. There is always a desire to make a salad more beautiful and add paint to it, but busting with carrots usually affects the taste of the final product badly. Carrots per 1 kg of cabbage are put 30 grams.
Fermentation temperature is important. When salting, the container with the workpiece should be at a temperature of no higher than 17 degrees.
Why cabbage is getting soft
Reasons why cabbage turns out to be soft, dark and mucus:
- if the cabbage was harvested after frost and the vegetable was frozen, then the salad will turn out not only to be soft, but it will smell unpleasant and have a sweet taste;
- vegetable grown with nitrates is not stored for a long time and does not meet expectations during processing. If just such a product turned out to be on the table, then the pickle will taste soft;
- early grade fork will not crackle and will not secrete a sufficient amount of juice;
- if you turn the forks directly from the garden into pickles, then the dish will not please.After harvesting from the beds, the cabbage head should lie down for a while;
- if during pickling you do not pierce the pickle, thereby not rid it of carbon dioxide, then the dish will seriously lose its taste and color;
- it is not worth it to press and crush the vegetable strongly after shredding, the cabbage is mixed with salt and placed in a container;
- for salting use containers of glass, enamel or wood;
- After 2-3 days of fermentation, pickles are removed in the cold, in the refrigerator or in the cellar.
Compliance with the recipe and the rules for choosing a head of cabbage will allow you to serve the most delicious dish on the table. If it is good to ram the leaves into a container and put a load on top, then the pickle will not be slimy.
Can snotty and dark cabbage be eaten
If the pickle fermentation process takes place at a temperature above 17 degrees or in the sun, then we can say for sure that the pickle will turn out to be mucous. The degree of tampering is also important in this case. Since in the free space there will be a rapid growth of bacteria that cause darkening and the formation of mucus. The amount of juice also affects the formation of putrefactive bacteria and softening of the sheet, so the product must be completely covered with juice.
If there is snotty cabbage in food, it is impossible to cause harm to the body, it is only better to use it for dishes of prolonged heat treatment. Such dishes can be soups, pies, pies. If the formation of mucus occurred from above at the beginning of fermentation, then the leaves need to be mixed with the lower layers and continue the fermentation process in the refrigerator.
The pickle will get a bitter taste if the fermentation process was like at a temperature below 17-18 degrees.
Salting leaves fork on the men's day of the week will make the dish delicious, the leaves will be crispy and juicy.
The right choice of head for salting, compliance with the technology of preparation, fermentation is important for pickling cabbage. Do not fantasize when cooking, do not deviate from the recipe and the dish will be worthy of all praises.
Reviews
Valentina Egorovna, 65 years old
When I salt the cabbage, it always turns crisp and juicy. My secret is that I always put at least 20 grams of salt per kilogram of fork.
Irina, 31 years old
I'm pickling cabbage on Thursdays, Mondays. Men's day helps make the pickles crispy. I do not keep pickles at temperatures above 20 degrees.
Nina Alekseevna, 49 years old
I noticed that salting dry cabbage with soft forks does not give a good result. I always choose an elastic, firm head of cabbage. And the process of pickling does not begin until mid-October, after the collection of late varieties.
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if you cut cabbage on critical days, the cabbage will be snotty and soft
Alexander
Salt 280g. per kg of net weight, carrots 300g., In no case can you grind and mash the cabbage, just mix and bend. The variety is very important, I take it from reliable sellers. I do not recognize any calendars
... and not to horseradish salt per kg "net weight"
... and not to horseradish salt per kg net weight? ...
What are you? It's the same per 1kg. more than a glass of salt and what happens?
1 kg more than a glass of salt? And what is receiving?
Alexander
Sorry, 280g at 10kg.
Love
Sauerkraut only on the growing moon. I take 20-25 grams of salt per 1 kg of net weight, I practically exclude carrots: so, for a look ... it spoils both color and taste. But I love cabbage with dill seeds. Suitable for both salad and borsch.But I tried it with caraway seeds - I didn’t like it. And further. Not only that, I pierce it with a wooden stick for three days, before removing it, I swirl it all so that the residual gases release. I leave to exhale in this form for an hour. Then again I press down with a herringbone with oppression and remove.
Larisa
WHITE SAWED CABBAGE by L. Kolieva
Calculation of products for 900g of cabbage, 100g of carrots = total we get 1kg of products. Add 1 tablespoon of salt, without top and 1 tablespoon of sugar, 5-6 peas of black allspice, 1 bay leaf.
We shred the cabbage, three carrots through a coarse grater, pour salt sugar, pepper, put the bay leaf and rub everything with our hands, as we knead the dough, until the juice appears. Put everything in a saucepan or other utensils, put a plate with a small weight on top.
For 10 kg of food, the weight of the cargo should be no more than 1 kg., That is 1/10 of the total weight. If the weight of the weight is large. The cabbage may not be juicy. I specially store the cobblestone washed with hot water. I put it on a plate . But you can use a jar of water.
We leave cabbage in the kitchen, sometimes we stick it to the bottom with a stick so that air comes out, as the foam sits down, gently wipe the edges of the dishes
with a rag, wash the plate and sinker, and put the cabbage in the cold for 10-15 days, for further ripening.
When serving, it’s good to add finely chopped onions, cilantro greens to it and drizzle with vegetable oil.
And yet. I usually cook in enameled dishes, after the foam has settled and
you can take the cabbage out in the cold, I can put it in jars. But this. if I send it to the refrigerator. but if it's cold enough on the street, I just put a bucket or pan in which I cooked it on the veranda. The truck can be removed. It does not freeze in frost, it doesn’t soften. It’s never been snotty or crispy. If your cabbage has thawed, you don’t have to get upset, let alone throw it away or transfer it to borscht, just do not rush to try it already. Cabbage should ripen. and this should take at least 10 days , and even
2 weeks. And wherever it goes, this snotty, everything will be fine. You just have to stand it for a long time. And in general, we don’t eat cabbage before a week, let it ripen completely. Then it is much tastier. And I never cook it on brine, it’s still gives water. Try it. I'm sure. you won’t be disappointed. This recipe has been many, many years old, I’m 67. I learned to sour from my father, so here the composition of the products has been verified for years, we don’t change anything. And if anyone loves soaked apples, you can safely chop the sour apples with a fork and put them in this cabbage. romat is even better than before, and you will have sweet and sour-sweet apples. It’s very tasty. My cabbage can be viewed in OK on my page, in the photo album Salted and Souring. there are a lot of cabbage. fermented in different ways. I’m sorry I can’t here post a photo. All successful preparations, it's time to sour the cabbage.
Natalya
and I did not recently add sugar to cabbage, it seems to me that even because of sugar it becomes slippery. I add it to taste when already eating ready-made cabbage.
Thanks for the tips.
Marina
I have never thought about the moon, nor about the days of the week. About temperature no higher than 17 degrees, in my opinion, complete nonsense. My cabbage is leavening in the kitchen, there is certainly no less than twenty, or even more. And I never have it, neither soft, nor dark, nor slimy. This year, made the first salting in early September. Already eaten, demand more. So cabbage is not always of a certain grade, but which one is in the store. The main thing is that the head is good, tight.
My mother managed to make soft cabbage a couple of times, but she rubbed it very strongly with salt. I think this is precisely the point and nothing else. I do not grind, salt, mix and ram until the juice gives. I can not stand the proportions, everything is by eye and taste. And while no one complained about the result. Only supplements are asked.)
Konstantin
If the cabbage gives little juice when pickled, then I add boiled water to it. So much so that the brine completely covers the cabbage. Naturally, then you need to add salt to cabbage, at the rate of 22 g per liter. This does not mean that I add 1 liter of water to the cabbage, usually 300-400 g of water is enough for 5-6 kg of cabbage. I pickle cabbage with portions of 5-6 kg, and with the second pickle in the season and on, I add another pickle from the previous pickle. This not only speeds up the process of salting the cabbage, but also allows you to always get a good stable result.
Salt with an anti-stick additive may make cabbage soft
Salt everything to taste for many years, at the same time I definitely add 1 tablespoon of honey per 1 kg of cabbage. It turns out very tasty and crisp cabbage.