Correcting shortcomings in the preparation: how to remove bitterness from sauerkraut and why it appears
It happens that ready-made sauerkraut disappoints housewives with a bitter aftertaste. If a slight bitterness appears due to an unsuccessfully chosen variety, this is not so bad, but excessive bitterness means that the dish is spoiled and is not suitable for consumption.
We'll talk further about why salted and sauerkraut tastes bitter and what to do to avoid this problem.
Why is sauerkraut bitter?
A healthy, vitamin-rich dish, prepared without heat treatment, will saturate the body with nutrients. and microelements in the cold season.
Sauerkraut is an appetizing addition to a family dinner or holiday table, an alternative to fresh vegetables, which are expensive in winter and not always of acceptable quality. Let's talk about the causes of bitterness.
The cabbage was not pierced
During the process of pickling cabbage, an acidic environment is formed inside the jar (barrel).. This occurs as a result of the interaction of cabbage juice With salt, the fermentation process begins with the release of a large amount of gases.
If they do not come out, they accumulate in containers between the layers of cabbage, causing a bitter taste.
After placing in the jar the workpiece is pierced with a wooden stick to the very bottom. Repeat this procedure 1-2 times a day until the product is completely ready.
Advice. During fermentation, experienced housewives leave a wooden stick in the center of the container - it prevents the formation of an unpleasant odor and improves the taste of the cabbage.
Too much or little salt
One of the common causes of a bitter taste is excess salt.. Due to an excess of this ingredient, lactic acid bacteria die, as a result of which the fermentation process stops. The pickling technology is violated; foam does not appear in the jar, indicating proper fermentation. Cabbage loses its attractive light color and becomes grayish and bitter.
Lack of salt also negatively affects the taste of sauerkraut.. Active fermentation occurs only through the interaction of salt and secreted juice. If there is a shortage of the first component, harmful bacteria are formed in the container instead of useful ones, and the process of rotting begins.
Important! A lack of salt is indicated by a viscous coating clearly visible on top of the cabbage mass, as well as excessive softness of the product. To ferment 10 kg of cabbage in the classic recipe, 200 g of ordinary table salt is required.
Wrong type of cabbage
All varieties are divided depending on the timing of their ripening. Experienced housewives know rules for choosing white cabbage for fermentation:
- early varieties are not used, they do not produce a sufficient amount of sugars necessary for fermentation, and the tender leaves of the vegetable become soft and tasteless when pickled;
- mid-season varieties are fermented in northern, cold regions, since late cabbage does not have time to ripen during the short summer - the leaves are relatively hard and elastic, they contain enough sugar, but the taste of the finished product is not too pronounced;
- late varieties are an ideal choice for fermentation; by autumn, the heads of cabbage become crispy, juicy, and rich in vitamins and beneficial microelements.
The fork chosen for pickling is immediately tasted when slicing. There are specimens that have a bitter taste when fresh.
Interesting things on the site:
Proper storage of sauerkraut in the refrigerator
The following varieties and hybrids are considered the most suitable for pickling::
- Menza F1;
- Dobrovodskaya:
- Belarusian;
- Glory 1305;
- Snow White;
- Mara;
- Kharkov winter;
- Turkiz;
- Present.
When preparing heads of cabbage, the top green leaves are removed from them.. The lightest and most elastic leaves are suitable for fermentation.
Nitrates
Unnatural bitterness for sauerkraut appears as a result accumulation of dangerous nitrates in vegetables, which are actively absorbed from the soil. A harvest saturated with harmful additives and chemicals is harmful to the body.
Reference. During the growing process, a number of other mistakes are made - insufficient watering or overwatering, as a result of which the forks become unsuitable for storage and pickling.
Delayed harvesting
Only fully ripened varieties are used for pickling.. Specimens untimely harvested from the garden are characterized by looseness and insufficient elasticity. Cabbage is cut no later than 1-2 days after the first frost. By this time, the vegetable is considered fully ripe.
When you lightly squeeze the head of cabbage, you hear a slight crackling sound., and it itself has a white tint - this means that the optimal amount of sugar has accumulated in the forks.
Before salting, the harvested crop is placed in a cellar or pantry for 12-14 days., during this period he will finally gain maturity.
Is it possible to eat sauerkraut if it is bitter?
The finished product with a slight bitterness is suitable for consumption, however, this taste does not suit everyone.
This product does not pose a health hazard, but many housewives are trying to get rid of the bitter taste and save the vitamin preparation using affordable methods.
How to remove bitterness from sauerkraut
To avoid spoilage of the product, housewives try not to violate the cooking technology. A thanks to some tricks the taste can be slightly improved:
- before eating the finished cabbage, place it on a plate for 2-3 hours at room conditions, stirring occasionally to improve air circulation;
- prepare a flavorful appetizer from cabbage with the addition of pickled onions, a pinch of sugar and vinegar, mixed with vegetable oil;
- drain the liquid from the jar, squeeze out the cabbage mass, and then pour in freshly prepared brine from water, sugar and salt (the taste will not deteriorate, but the aroma will become much weaker).
If bitterness is detected before the end of salting, mix the cabbage thoroughly and remove the lid.. Accumulated gases will be released more easily from an open container. Store it in a cool place.
Tips for fermenting cabbage without bitterness
To prevent cabbage from becoming bitter after salting, it should not be washed in warm or hot water before shredding.. The heads of cabbage are rinsed only under running cold water and then cut.
It is more convenient to pickle cabbage in three-liter jars. In large-volume barrels and tubs, the product is stored worse and often spoils before it can be eaten.For sourdough, use only regular salt, not iodized.
Experienced chefs resort to tricks to prevent bitterness:
- to improve the taste of cabbage, not only salt is added to the starter, but also allspice, horseradish, carrots and spices;
- before slicing, the head of cabbage is soaked in cool water for 30-40 minutes;
- The brine is poured so that it covers the entire laid mass.
A few leaves of horseradish in a container with cabbage will prevent mold from forming. The optimal temperature for pickling storage is from 20 to 23°C.
Conclusion
Sauerkraut is one of the most popular dishes in Russian cuisine. Tasty, aromatic, crispy and juicy, it retains all vitamins and beneficial components in winter. The product is suitable for serving with hot side dishes, as well as as an independent snack with black or white bread.
The optimal amount of salt, suitable temperature conditions, mandatory stirring and piercing the cabbage mass to release gases - these are simple conditions, the observance of which will help prepare the ideal sauerkraut.