When to pierce sauerkraut and why to do it
Sauerkraut is considered even healthier than fresh cabbage. It is rich in compounds valuable for health and serves as a source of vitamins in winter. To properly pickle cabbage, follow a number of rules. In this article we will tell you whether you need to pierce cabbage when fermenting, and we will explain how to do it.
Why pierce sauerkraut?
During fermentation, gas is formed that must be released from the jar.. If this is not done, the taste properties may change for the worse. If you do not pierce the cabbage during the entire fermentation period, it will turn sour and you will have to throw away the entire jar.
The more gas accumulates in the product, the more liquid flows out of the can. If the brine no longer completely covers the cabbage mass, it will dry out on top, and this layer will have to be removed.
Is it necessary to do this?
There is an opinion that if you cover the jar with a lid and make holes in it for gas to escape, it is not necessary to pierce the cabbage. But actually it is not. The gas may remain deep inside, causing the entire contents of the jar to sour and emit an unpleasant odor.. Vegetables are fermented in a warm place, so the formation of gases there is inevitable.
Important! If you covered the workpieces with lids with holes, do not forget to change them to whole ones when sauerkraut will be ready. You don’t have to throw away the removed lids - wash them and use them for pickling next year.
When is it time to pierce sauerkraut?
On what day of fermentation should I do this? Most often, cabbage is pierced on the second day after cooking.. A sure sign that the time has come is the formation of bubbles and foam on the surface of the brine. This means that mustard gas has accumulated and it is time to release it.
Sometimes they start to pierce sauerkraut Later. The period largely depends on the room temperature. The optimal temperature for the ripening process is +15…+22°C. If you ferment the product at home at a higher room temperature, it is important not to miss the moment of readiness and not to let the product sour. After three days, you can place it in the refrigerator and leave it there until ready.
How often to pierce
It is recommended to check the condition of the cabbage in the jar and release the air 2 times a day - in the morning and late in the evening. Do this every day until the fermentation process is completed. On average, the whole procedure takes about a week - during this time the mass reaches full readiness and acquires a characteristic sweet and sour taste.
What you can pierce and what you can’t
It is recommended to use a long thin object made of wood, for example, a knitting needle or a sushi stick. Housewives also use ceramic knives, as they are guaranteed to leave no odor. But in this case, they act with caution, since ceramics are fragile: if the tip of the knife breaks off, it will remain in the jar.
Do not make punctures with a metal object. Housewives traditionally pierce the workpiece with an ordinary knife and make a big mistake. When interacting with metal, cabbage loses its beneficial substances, although the taste may remain the same. In addition to metal, it is not recommended to use plastic, since if it is of poor quality, it may leave an odor or stain the vegetable.
How to do it right
To properly release air from the can, no special knowledge or skills required:
- Choose an item from the right material (preferably wood).
- Pierce to the bottom several times with a sharp object.
Attention! A blunt tip can compress the cabbage in the lower layers along with the gas.
When the brine in the jar becomes completely transparent, the cabbage is ready to eat. – it can be placed for long-term storage.
Take note:
Advantages and disadvantages of the procedure
If you regularly release accumulated gases from the jar, easy to achieve ideal taste sauerkraut. This does not require special devices or a lot of time.
The only disadvantage of the procedure – you need to do it on time. When starting pickling, you must be sure that you will not need to leave anywhere for at least a week.
Attention! Release of gas is necessary if you want to get a high-quality and tasty product, so you shouldn’t even start making preparations if you don’t have the opportunity to check the jars and pierce the cabbage every day.
Tips on the topic
Experienced housewives have a whole arsenal of secrets for pickling cabbage:
- Sterilize the jars well before adding the vegetable mixture.
- For blanks, do not use plastic or metal containers - only glass is suitable.
- Place the chopped vegetable tightly so that as little air as possible remains in the jar.
- The brine should completely cover the entire mass.
- During the ripening process, the juice may overflow, so place each jar in a tray or other container.
- When you pierce the cabbage, taste it.If it starts to taste bitter, pierce it more often.
- Don't be afraid to add spices: a little bay leaf, allspice, cumin, cloves. They go well together and make the taste more original. You can also add cranberries.
- Do not salt cabbage with iodized salt. It is not suitable for any workpieces.
Conclusion
The correct ripening process makes cabbage not only tasty, but also healthy. She herself is a natural source of vitamins. Sauerkraut brine is especially rich in vitamin C.
If you follow the recipes exactly and don’t forget to pierce the cabbage in the jar, you will get a homemade preparation that will be stored in the cellar or refrigerator for a long time, maintaining its original taste.