What to do if sauerkraut becomes slimy and why this happened

Sauerkraut is the hallmark of Russian national cuisine. This product is not only tasty, but also healthy: it contains bacteria that support optimal gastrointestinal microflora, as well as a large amount of ascorbic acid, which is especially necessary in the winter and spring. However, the mucus found in the brine completely discourages appetite and gives rise to doubts that the dish is edible.

We'll tell you why mucus appears when pickling, why the brine in cabbage stretches, and what to do to save the workpiece.

Why sauerkraut became slimy

The main reason for the appearance of mucus in sauerkraut is the activity of pathogenic microflora. The salting process itself is accompanied by the release of lactic acid bacteria.

When their quantity exceeds the norm or foreign microorganisms are added, the taste of the finished dish, its appearance and even safety are in doubt.

Unsuitable containers

Sauerkraut - a traditional Russian dish. To prepare it, our ancestors used wooden barrels. Such containers are still considered the most suitable for pickling, but they are not easy to obtain. It is problematic to store barrels in an apartment, as they take up a lot of space.

Modern housewives most often choose enamel, glass and plastic dishes. The safest material on this list is glass. To avoid the appearance of fungus and mucus, the containers are cleaned.

Enameled buckets, basins and pans are carefully inspected for chips. If there are any, the brine will react with the exposed metal. Among non-enamelled metal utensils, preference is given to items made of stainless steel without the addition of nickel. Cabbage is pickled in stainless steel, but for long-term storage the finished product is transferred to glass jars.

It is better to avoid plastic containers for winter preparations., as the material may be toxic. As a last resort utensils are acceptable made of food-grade plastic, but it is strictly prohibited to use plastic buckets for non-food products. The corresponding marking is indicated on the bottom of the container.

Reference. In addition to the verbal designation, pay attention to the triangle sign in the form of three arrows and the letter code below it. Polymers designated 2HDPE and 5PP are safe.

Unsuitable varieties

Salted mainly mid-season and late cabbage varieties. They are juicier and sweeter, since a long growing season promotes the accumulation of sugars, a necessary component of fermentation.

If there is a lack of sugar, the fermentation process will be delayed.. It will take more time for the formation of lactic acid, and in a non-acidic environment, foreign bacteria will feel at ease and spoil the brine - it will become slimy and viscous.

Reference. It is easy to distinguish cabbage suitable for harvesting by eye: it has a strong, large head of white leaves. Early varieties have loose forks and green leaves.

Poor quality additional ingredients

The classic sauerkraut recipe uses carrots.. The bright root vegetable makes the dish more beautiful and serves as an additional source of sugar.

There are options with apples, sour berries (lingonberries or cranberries), various spices (cumin, bay leaves, etc.), beets, bell peppers and even watermelon. To avoid introducing foreign fungi and bacteria into the salad, all ingredients are thoroughly washed and dried. Cotyledons and cuttings are removed from apples, and excess branches from caraway seeds and berries. Root vegetables are placed in the preparation peeled.

Some of these products increase the acidity of the environment, while others decrease it. The speed of fermentation and the quality of the brine will depend on this.

The technology adopted at food enterprises allows the following proportions:

• 3% carrots;
• up to 8% apples;
• 2% cranberries or lingonberries;
• 0.03% bay leaf;
• 0.05% cumin.

Essential ingredient in sauerkraut — salt. Ideally, a large stone one. Iodized salt acts as an antiseptic and prevents lactic acid fermentation. Due to slow fermentation, mucus appears in the brine, and the cabbage itself becomes soft and unappetizing.

Important! Do not use spoiled products. Even if you cut out fragments affected by rot, bacteria and fungi will remain in apparently healthy areas.

Violation of sourdough technology

During fermentation, compliance with the proportions of ingredients and temperature conditions plays an important role. at different phases of fermentation.

Cabbage becomes “snotty” if the following mistakes are made:

1. Incorrect temperature. During the period of intensive reproduction of lactic acid bacteria and accumulation of lactic acid, the optimal temperature is +17...+22°C. If it is higher, foreign microorganisms will appear in the brine; if it is lower, fermentation will slow down. For re-fermentation and storage, natural or artificial cold is required - 0...+2°C.Otherwise, mold and filmy yeast develop in a lactic acid environment.
2. Violation of the recommended brine strength: 2% - for shredded and chopped cabbage, 4% - for whole heads of cabbage. A high salt concentration prevents the development of organisms necessary for fermentation: yeast, intestinal bacteria and others. In a weak brine, on the contrary, there are too many lactic acid bacteria.

Other errors

There are a number of nuances that affect the quality of sauerkraut:

1. If the chopped leaves are not crushed before pickling to release the juice, the formation of lactic acid from the sugars will be delayed and the pickles will become covered with mucus.
2. For the fermentation process, the access of air from outside is limited. For this purpose, the cabbage is covered with a wooden circle and oppression is installed. However, during the fermentation process, gases are formed that must be periodically released from the container - pierce the cabbage mass with a wooden stick or the handle of a spoon.
3. The cabbage is turning sour with insufficient brine. If a day after installing the pressure, the vegetables are not completely covered with liquid, the brine is prepared separately and the workpiece is poured over it.

How to save a workpiece

If mucus appears during fermentation, adjust the brine strength and temperature conditions:

1. Drain all the liquid from the cabbage, dissolve salt in it and add it again.
2. The container is removed from the source of additional heat - radiators, stoves, windows on the sunny side. And after fermentation is complete, store in the refrigerator or a dark and cool place at a temperature not exceeding +2°C.

These actions will help complete the process without losing the taste and aesthetic qualities of the product.

If the fact that the salted cabbage stretches became known after the fact, immediately before serving on the table it is washed under running cold water. But in this case, the taste of sauerkraut will be more bland.

Interesting things on the site:

The most common mistakes when sauerkraut

What to do if cabbage does not ferment

Deadlines for preparations: when to salt cabbage in November

Can you eat slimy cabbage?

The question of the edibility of slimy sauerkraut worries many. Technologists claim that such a product is safe if the mucus is free of mold and has no strong unpleasant odor.. All you have to do is wash the cabbage.

If doubts still remain, the product is subjected to heat treatment: they cook sour cabbage soup, make bigus (stewed cabbage with meat), and use it as a filling for pies. Under the influence of high temperatures, the bacteria will die, and the taste of the cabbage itself will improve.

How to avoid cabbage from being slimy: tips and tricks

To prevent mucus from forming in sauerkraut, you must strictly adhere to the recipe and the following rules:

• for harvesting, choose high-sugar varieties of vegetables - mid-season and late-ripening;
• carefully sort and clean all ingredients, avoiding rotten specimens;
• use coarse or rock table salt - it enhances the secretion of juice from plant cells and regulates the proliferation of microorganisms;
• maintain the optimal salt concentration - 1 tbsp. l. for 1 kg of chopped cabbage;
• Do not compact the cabbage to the edges of the container so that the juice released under pressure does not leak out;
• ensure a temperature of up to 22°C during fermentation and up to 2°C when storing sauerkraut.

Conclusion

If mucus forms while sauerkraut, it is not necessary to throw it away. Most likely, the cause was increased activity of lactic acid bacteria.This product is not hazardous to health, and the unattractive consistency can be masked by washing or heat treatment.