Making preparations wisely: why sauerkraut becomes soft and not crunchy and how to avoid it

It happens that sauerkraut turns out soft and not crispy, as it should be. This is caused by errors during preparation, failure to comply with the specified quantities of ingredients or temperature conditions during storage.

Let's figure out how to properly ferment vegetables and avoid spoilage of the finished dish.

Reasons why sauerkraut is soft

Cabbage that has become soft during pickling will no longer return its former crispness and elasticity.. With proper active fermentation, the vegetable is exposed to lactic acid bacteria. The released lactic acid suppresses the development of other microorganisms, makes the snack crispy and has a pleasant sweet and sour taste.

To get a quality dish, take only fresh ingredients.

Causes in cabbage fork

When choosing heads of cabbage, pay attention to their color, density and juiciness. Dense specimens without damage or rot, cleared of the upper green leaves, are suitable for pickling.

If released during salting not enough fluid, the formation of a lactic acid environment is disrupted, and putrefactive bacteria predominate over beneficial ones. As a result, the cabbage not only becomes soft, but also acquires an unattractive grayish tint and loses its pleasant taste.

Early varieties that have not yet accumulated enough sugar are not suitable for pickling.. Without sugar, the fermentation process will not begin, the vegetable will sour in the brine and become soft.Late and mid-ripening varieties are chosen for fermentation - such preparations turn out crispy and juicy, retain vitamins and other valuable compounds.

Reference! Housewives are guided by the shape of the heads of cabbage: rounded and slightly flattened specimens grow in late varieties and are well suited for pickling.

Errors when salting

One of the common reasons why sauerkraut becomes soft and not crunchy is a violation of its preparation technology.. The vegetable is cut across the veins, not lengthwise. Chopped fork too finely will also turn into a soft mass, so the pieces are left of medium size (about 5-6 mm thick).

No less frequent violations:

• adding sugar - in some recipes it is used to speed up and activate fermentation, but it makes the cabbage soft and slimy;
• grinding chopped vegetables in a small container - it is better to choose a large container so that when stirring the product is enriched with oxygen, necessary for oxidative reactions;
• lack of brine - pour the liquid so that it completely covers the compacted vegetables, top up if necessary;
• excess or lack of salt - optimal amount: 1.5 tbsp. l. per 1 liter of water or 20 g per 1 kg of the main ingredient.

After pickling the vegetable jars are stored in a warm place in the first 2-3 days. Then they are transferred to a cool cellar or refrigerator, otherwise the snack will sour and become soft.

Unsuitable cookware

Jars with a volume of 2-3 liters are suitable for fermentation.. In huge tubs or barrels, the product is slowly eaten and softens due to long-term storage. Do not prepare cabbage in enamel, plastic or metal containers: interaction with metal will give the vegetable a dark, unappetizing shade.

Important! In containers made of aluminum or stainless steel, the snack becomes hazardous to health: the resulting acid corrodes the walls of the container, absorbing the released harmful substances.

Glass or wooden containers work well.

Excess carrots

Carrots are often added to the snack, which adds a special aroma, pleasant sweetness and even enhances crunchiness. However too many root vegetables interfere with fermentation processes.

Optimal amount of carrots - 1/3 of the total volume of cabbage.

Is it possible to eat this cabbage?

There is no danger from eating soft snacks, but their taste deteriorates. This product is added to soups, salads, pies as a filling and even fried.

Dark colored snack those with an unpleasant odor or mold are thrown away.

Other troubles

Sometimes sauerkraut becomes “snotty” and covered with a slippery coating and loses its pleasant crunchiness. The reason for this is the excess carbon dioxide accumulating in the jar. Therefore, a wooden stick is inserted into the container so that the gas can escape easily.

Bitter taste of vegetable — consequence of an incorrectly chosen head of cabbage. Such cabbage was frozen or fertilized with chemicals during cultivation.

To prevent the appetizer from becoming soft, use only table salt, not iodized.

How to ferment cabbage correctly

Salting technology, choice of products and storage temperature are important conditions for obtaining a quality snack.

Interesting! Some housewives are guided by the phase of the moon: Heads of cabbage prepared 3-4 days after the new moon are the crispiest.

Classic way of fermentation:

1. Shred 3 kg of cabbage.
2. Coarsely grate 800 g of carrots.
3. Mix the chopped head of cabbage with 60 g of salt, mash slightly, add carrots.
4. Place the vegetable mixture in a clean, dry jar, compacting tightly.

The container is placed in a deep bowl to drain the secreted juice and foam.. When fermenting, a pressure is placed in the pan - a plate with a heavy object or a bottle of water. Daily mixture pierced with a wooden stickto eliminate gas.

The appearance of a cloudy solution and the formation of foam is a natural process, indicating active fermentation and proper leavening.

Useful tips from experienced housewives

Vegetables are chopped across the grain using a knife or a special grater. In a large container, mix cabbage with salt. Do not wring it out too much, but slightly knead it.

When preparing a product in its own juice leave 3-4 cm of free space in the containerso that the released liquid does not overflow over the edges. If brine is used, make sure all ingredients are completely covered.

Adding sugar - it's an individual matter. It will speed up fermentation, but will also add unwanted softness.

Other ingredients will maintain crispness:

• carrot;
• bell pepper;
• beet;
• apple slices;
• plum pulp;
• cherry or cranberry;
• marinated mushrooms;
• salted cucumbers.

To add flavor and maintain the elasticity of the cabbage, horseradish leaves are placed on top.. Spices won’t hurt either: allspice, cloves, cumin.

Conclusion

Crispy and flavorful sauerkraut is the result of a little effort. The dish turns out tasty and healthy if you follow the cooking technology and use high-quality late-ripening heads of cabbage without damage.

To prevent vegetables from over-salting and becoming soft, they are stored warm for only 2-3 days at temperatures up to +23°C, but not lower than +19°C, and then stored in the cold.