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I looked into the neighbor's cask of cabbage and was horrified, teaching how to leave, so as not to darken.
The best sauerkraut is obtained from those hostess who follow all the rules of its preparation. Making a mistake in this process is very easy. As a result, the product may get bitter or dark. But we will try to prevent it! Today's edition. "Site" It will tell you about all the nuances of sourdough cabbage.
The best sauerkraut Sauerkraut is not the dish in the preparation of which you can cheat. If you go against the plan and do not follow the proportions, there is a high probability of ruining the snack. Given that the vegetable is usually stewed in large quantities, you do not want to get trapped in such a delicate matter.
Very often after cooking cabbage begins to darken. Looks like such a dish, to put it mildly, not very appetizing. This reaction occurs due to oxidation. For example, the hostess added an insufficient amount of brine and it did not cover the cabbage completely.
Cabbage also changes color if it begins to ferment at too high a temperature. Under ideal conditions, it should not become more than 20 degrees of heat. After a few days at this temperature, cabbage can be sent to the cold. If you live in a private house, containers with vegetables can be moved to the cold and stored there. This cabbage is much better!
Salt also plays an important role in sourdough. If it is distributed unevenly, it can also affect the final color of the product. Use the simplest table salt without any additives.
All other types of salt can produce unpredictable results. So, for example, some Indian salt is unlikely to be suitable for sourdough cabbage. But you can add it to the finished dish and find out how the taste of cabbage will change. The amount of salt is also important. If it is not enough, the product will not be so delicious. Usually for 1 kilogram of cabbage enough 30 g of table salt.
In what container you need to leave cabbage To cabbage exactly turned out tasty and crispy, you need to leave it in glass. If you use metal pots with chipped inside, you risk spoiling not only the color of the vegetable (it will probably darken), but also its taste. All aluminum and steel containers are prohibited.
Also, you should not leave cabbage in plastic buckets and wooden barrels of questionable quality. A good quality tree is best suited for this purpose. Such serious limitations are due to the fact that acid is released during fermentation. By interacting with inappropriate materials, it can change the taste and color of cabbage. In addition, the vegetable itself loses its useful qualities.
If you still plan to leave cabbage in plastic, choose buckets of food plastic. It has to be transparent. Inside the container can be tightened with food film. This option is considered safer. Once the cabbage is ready, transfer it to glass jars and pour the juice that formed during the sourdoughing process.
During the preparation of sauerkraut, it is very important to release the gases that are formed in the process. Usually for this, the whole thickness of the vegetable is pierced with a spoke. But it's better to do this. Cabbage should be dumped from the dishes in which it is soaked into the pelvis. Then mix all this wealth with your hands and tamp again into containers.
This procedure is often not necessary. It will be enough only 1 time 2-3 days after fermentation.
I have heard that cabbage can also darken if you add too many carrots to it. This vegetable is really worth using in moderation. Firstly, carrots can simply overwhelm the taste of the cabbage itself. Secondly, because of it, the vegetable will become much softer. And we especially appreciate sauerkraut for its crunch.
If you can not imagine sauerkraut without carrots, then focus on such proportions. For 1 three-liter can of cabbage, only 1 small carrot is enough. By the way, apples, plum, cranberries or lingonberries are also added to cabbage.
On our site there are many actual recipes for this useful dish. For example, my colleague Anastasia Chubar told how to prepare cabbage according to the recipe of the famous Ukrainian chef Yevgeny Klopotenko.
I also recommend reading Marina Artemova’s article on how to make sauerkraut with apples. Fingers are good!
Tell me, how is kale made in your family? It would be great if you shared the recipe in the comments!
The best sauerkraut Sauerkraut is not the dish in the preparation of which you can cheat. If you go against the plan and do not follow the proportions, there is a high probability of ruining the snack. Given that the vegetable is usually stewed in large quantities, you do not want to get trapped in such a delicate matter.
Very often after cooking cabbage begins to darken. Looks like such a dish, to put it mildly, not very appetizing. This reaction occurs due to oxidation. For example, the hostess added an insufficient amount of brine and it did not cover the cabbage completely.
Cabbage also changes color if it begins to ferment at too high a temperature. Under ideal conditions, it should not become more than 20 degrees of heat. After a few days at this temperature, cabbage can be sent to the cold. If you live in a private house, containers with vegetables can be moved to the cold and stored there. This cabbage is much better!
Salt also plays an important role in sourdough. If it is distributed unevenly, it can also affect the final color of the product. Use the simplest table salt without any additives.
All other types of salt can produce unpredictable results. So, for example, some Indian salt is unlikely to be suitable for sourdough cabbage. But you can add it to the finished dish and find out how the taste of cabbage will change. The amount of salt is also important. If it is not enough, the product will not be so delicious. Usually for 1 kilogram of cabbage enough 30 g of table salt.
In what container you need to leave cabbage To cabbage exactly turned out tasty and crispy, you need to leave it in glass. If you use metal pots with chipped inside, you risk spoiling not only the color of the vegetable (it will probably darken), but also its taste. All aluminum and steel containers are prohibited.
Also, you should not leave cabbage in plastic buckets and wooden barrels of questionable quality. A good quality tree is best suited for this purpose. Such serious limitations are due to the fact that acid is released during fermentation. By interacting with inappropriate materials, it can change the taste and color of cabbage. In addition, the vegetable itself loses its useful qualities.
If you still plan to leave cabbage in plastic, choose buckets of food plastic. It has to be transparent. Inside the container can be tightened with food film. This option is considered safer. Once the cabbage is ready, transfer it to glass jars and pour the juice that formed during the sourdoughing process.
During the preparation of sauerkraut, it is very important to release the gases that are formed in the process. Usually for this, the whole thickness of the vegetable is pierced with a spoke. But it's better to do this. Cabbage should be dumped from the dishes in which it is soaked into the pelvis. Then mix all this wealth with your hands and tamp again into containers.
This procedure is often not necessary. It will be enough only 1 time 2-3 days after fermentation.
I have heard that cabbage can also darken if you add too many carrots to it. This vegetable is really worth using in moderation. Firstly, carrots can simply overwhelm the taste of the cabbage itself. Secondly, because of it, the vegetable will become much softer. And we especially appreciate sauerkraut for its crunch.
If you can not imagine sauerkraut without carrots, then focus on such proportions. For 1 three-liter can of cabbage, only 1 small carrot is enough. By the way, apples, plum, cranberries or lingonberries are also added to cabbage.
On our site there are many actual recipes for this useful dish. For example, my colleague Anastasia Chubar told how to prepare cabbage according to the recipe of the famous Ukrainian chef Yevgeny Klopotenko.
I also recommend reading Marina Artemova’s article on how to make sauerkraut with apples. Fingers are good!
Tell me, how is kale made in your family? It would be great if you shared the recipe in the comments!
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