How to properly pickle cabbage: 8 mistakes that 90 percent of people make

At first glance, sauerkraut is a fairly simple process in which it would seem impossible to make mistakes. I chopped it up, fell asleep in a jar and waited three days for the cabbage to finish fermenting. But still there are certain nuances, non-compliance with which can lead to a disappointing result.

To avoid this, look at the tips below and remember how not to do it.

In no case can you use fine salt for winter preparations, and even more so iodized! With it, the cabbage will become too soft and acquire an unpleasant taste. It is best to take coarse salt, "Grind No. 1" should be written on the pack. If it has a grayish tint, it's even for the best! With this salt, the most delicious and crispy blanks are obtained.

Summer cabbage varieties are quite tender, so they are ideal for salads, but not for pickling in any way — there is a risk of getting porridge! In our case, it is better to use winter cabbage. Her heads should be white, and she herself is dense and juicy, crunching like a ripe watermelon when pressed. It is from such cabbage that the most delicious preparations are obtained. A popular variety in the middle lane is winter "Glory".

Glass, ceramic or wooden dishes (for example, a special barrel) are ideal for salting cabbage. You can also use enameled dishes, but without chipping! If the cabbage comes into contact with metal, its consistency and taste will deteriorate greatly. For the same reason, when working with cabbage, it is better to use wooden appliances. Not with knives, of course, but you can take a wooden spoon for stirring.

If you chop the cabbage too finely, it can turn into an unappetizing "porridge". The most optimal size is 3-5 mm wide. Cabbage is delicious, cut into squares (with sides of about 1.5−2 cm) — most often it is also very crispy.

When we cut cabbage into a salad, often at the end we crumple it so that it will let the juice. You don't need to do this for the cabbage starter! Especially if you use brine, and not kvass in your own juice.

The ideal temperature for storing ready—made sauerkraut is 0 degrees. Therefore, the best solution would be to put the cabbage in a glass jar and send it to the refrigerator. If you have salted a lot, just use a few cans.

The rapid fermentation process in cabbage will take place in about 3 days, and theoretically, you can already start trying it now. But we still recommend waiting a few more days for the cabbage to get the best taste.

The work of lactic acid bacteria occurs at a temperature of 20-25 degrees. Therefore, in no case should you put the container near the battery or put it on the balcony. In the heat, cabbage can get an unpleasant taste and become too soft, in the cold — the fermentation process will simply stop.

Well, now you know the basic rules of sauerkraut and you can safely start cooking. Also make sure that there are always warming soups on your table in winter! Recipes for the most delicious soups can be found in this article.