Reasons why sauerkraut turns dark and what to do to avoid it

In winter, the body suffers from a lack of sunlight and beneficial vitamins. Appropriate nutrition will help eliminate the imbalance of substances. Every housewife knows that sauerkraut is a storehouse of vitamin C during the cold season. This appetizer goes well with side dishes and is used in preparing various dishes.

Sometimes it loses its snow-white appearance and becomes unappetizing. Why sauerkraut darkens, can it be eaten and how to properly store the product so as not to spoil it - you will learn all this from our article.

Reasons for darkening of sauerkraut

Well-fermented cabbage has a white color without defects, a pronounced aroma, taste and crunchiness. When preparing such a snack, even minor details are important. A slight deviation from the recipe will lead to spoilage of the dish and its darkening.

There are several reasons why cabbage darkened when salted:

• incorrect quantity and quality of salt;
• variety unsuitable for pickling;
• non-compliance with temperature conditions and fermentation time;
• salting without oppression;
• oak containers;
• oxygen access;
• active development of dangerous microorganisms.

Amount of salt

Pickling is impossible without salt - it is this ingredient that eliminates dangerous microorganisms and helps enhance the effect of lactic acid. Salt is a natural preservative that will protect the product from spoilage.

Important! Coarse table salt without additives is suitable for fermentation.

A lack of salt leads to a slowdown in the fermentation process, and an excess leads to the neutralization of beneficial bacteria. Experienced housewives recommend using 20-24 g of salt per 1 kg of vegetables.

Iodized salt

The use of iodized and Himalayan salt with additives changes the chemical processes that occur during fermentation. As a result, a change in the color and taste of the snack.

Variety

Choosing the right variety is the key to successful fermentation. The color of the snack will change if the hostess chose a low-quality vegetable for preparation. Preference is given to sweetish mid-late or late varieties: Nadezhda, Podarok, Slava.

For fermentation, well-ripened, not frozen, dense heads of cabbage are used. It is important that there are no voids inside. The leaf color should be white or slightly yellowish.

Important! Frozen, heavily damaged and contaminated heads of cabbage are not suitable for pickling.

Unsuitable temperature

The entire fermentation process is divided into 3 stages:

1. The first stage is characterized by cloudiness of the workpiece and increased formation of gases. During this period, beneficial bacteria actively multiply. A temperature of +17…+24°C is considered favorable for the life of microorganisms. If the values ​​are lower, this will slow down the fermentation process, and if higher, it will contribute to the appearance of dangerous bacteria.
2. During the second stage, lactic acid is released and negative processes slow down. The optimal temperature is +20°C. Thanks to this indicator, the vegetable accumulates the maximum amount of vitamin C.
3. The third stage is post-fermentation. The required temperature is 0…-2°C. Increasing levels will lead to the formation of mold, which will spoil the product.

Fermentation time

Each stage differs in the chemical processes that occur and the fermentation time.

If you adhere to the recommended temperature, then:

• the first stage will take 2-3 days;
• the second will last 5-7 days;
• the third - several months.

No oppression

Oppression is used to compact ingredients and block oxygen access. The top layer of the workpiece turns black due to the weathering of the liquid and the entry of air. What should be the weight of an object used as a weighting agent? Previously, in Rus', housewives used ordinary scalded cobblestones, the weight of which was equal to 1/10 of the mass of cabbage.

Now many people ferment vegetables in glass jars. Water poured into a plastic bag or a smaller jar is used as pressure.

Ignoring gas relief

Beginning housewives are perplexed as to why they need to pierce the cabbage during fermentation. During fermentation, a large volume of gases is released, which begins to displace the brine. If you do not release gases from the jar, the color deteriorates and the taste begins to taste bitter.

The cabbage is pierced with a wooden stick for 2-3 days - as soon as foam appears on the surface of the container. The procedure is carried out 1-2 times a day. Make sure the stick reaches the bottom of the container.

Is it possible to eat this cabbage?

Physical processes that cause darkening:

1. Brine weathering. During the fermentation process, the brine evaporates, so the top layer of vegetables turns black - it is removed, the rest of the cabbage can be eaten.
2. Adding carrots. A large amount of this ground vegetable will affect the color of the workpiece. Despite the darkening, it is suitable for consumption.
3. Iodized salt. Using salt with additives changes the chemical processes, which leads to the darkening of the snack and deprives it of its savory taste.
4. Storing cabbage in metal containers.
5. Excessive mucus production. This problem occurs when lactic bacteria actively multiply. If the mucus is clear, the snack can be consumed.

Biological reasons:

• activity of pathogenic microflora due to excess temperature;
• the appearance of mold;
• fungal activity caused by insufficient salt and temperature disturbances;
• formation of rot.

What to do with it

If the reason for the darkening of the product is due to physical processes, it can be consumed. But if the cabbage has changed its color for biological reasons, it is disposed of.

Important! A color change to red indicates fungal activity. This product cannot be eaten. Extinguishing the situation will not save the situation.

Sauerkraut that has darkened greatly cannot be stored. If it begins to turn black due to mold, it is not enough to remove the fungus on top - it has already affected the entire workpiece. It's better to throw it away.

How to ferment cabbage correctly so that it does not darken

Making sauerkraut is a simple process. But there are several nuances that can completely ruin the product. Preparation for cooking begins with the selection of cabbage.

White cabbage is used for pickling. Choose a mature, light head of cabbage with dense and thin leaves. To prevent darkening, remove the top leaves. If the housewife adds carrots, it is better not to grate them, but to cut them into strips.

Peculiarity. Finely grated carrots release a lot of juice, which will change the color of the product.

Also added to sauerkraut are grapes, apples, beets, red bell pepper, lingonberry or cranberries. To prevent these ingredients from affecting the color of the vegetable, they marinate separately, and after readiness mix.

Spices diversify the taste of the snack: bay leaf, black pepper, coriander, cumin seeds and dill. Seasonings are mixed together with salt and then added to the brine.

The key to crispy cabbage is the brine. Liquid affects not only the color of the vegetable, but also its structure. As soon as the brine begins to erode, salt water is poured into the container.

For a piquant taste, many housewives add sugar to the brine. For 1 liter of water, 1 tbsp is enough. l. sugar and 1.5 tbsp. l. salt.

Don’t forget about the need to release gas from the cabbage. During the fermentation period, it is pierced in several places with a sterile wooden stick (suitable for sushi).

What container should I use to ferment cabbage? During fermentation, organic acids are released that can spoil the container. Therefore, glass jars, enamel or wooden dishes are used. Keep in mind that due to fermentation in wooden barrels, the cabbage will lose its snow-white color and turn gray.

Characteristics of a properly prepared snack:

• equally cut strips of cabbage;
• uniform distribution of additives (carrots, apples, cranberries, grapes);
• cabbage structure is dense;
• crispness and juiciness;
• aroma - spicy, with fresh notes, no unpleasant odors;
• taste - soft sweet and sour, without bitterness;
• pickle - spicy;
• color - from white to yellowish.

How to store so as not to darken

Making quality sauerkraut is half the battle. It is important to store it correctly so as not to spoil it.

During the first and second stages of fermentation workpiece Store indoors in a dark place. If the outside temperature allows, the container is taken out to the balcony.

To ripen, the product is sent to the refrigerator, cellar or basement. In a well-closed container it is stored for several months, in large oak barrels - 8 months.

Once cabbage is opened, its shelf life decreases. The workpiece is transferred to a refrigerator or to a room where the air temperature is −1…+4°C.

If cabbage is stored in glass jars, it should be consumed within 21 days. To save space in the refrigerator, some housewives put it in plastic bags. After opening, you need to eat the snack within 6-7 days.

It is better not to use metal or damaged enamel containers to store the product. During fermentation, the lactic acid released will cause corrosion of the metal.

Reviews

On the Internet, experienced housewives share their secrets for fermenting cabbage.

Svetlana, Valuiki: «I usually don't pierce my cabbage during fermentation. I get rid of gases using a cocktail straw. As soon as the fermentation process begins, I insert it into the middle of the jar. Thanks to this trick, the cabbage turns out tasty and snow-white.”

Natalya, Krasnodar: “For pickling I use only special varieties of cabbage. If you are unsure which variety to buy, ask the seller. Regular soup cabbage will turn out dark and tasteless. Heads of cabbage for pickling should be white.”

Anna, Novokubansk: “I noticed that cabbage darkens if it is put in the refrigerator during fermentation. Only the finished product is stored at low temperatures.”

Conclusion

Sauerkraut is a popular preparation among housewives. It is served as an independent product or used in the preparation of other dishes. But sometimes all efforts go to waste - the snack becomes dark and unattractive.

There are several reasons for the loss of its snow-white color. If they are physical in nature, cabbage can be eaten.But if the cause of the color change is biological processes, it is better not to risk it and throw away the workpiece. The choice of storage location is also important. Often, a violation of the temperature regime leads to darkening or spoilage of cabbage.