October-November is the time for harvesting white cabbage for the winter. Mostly fermentation. Unfortunately, not everyone is able to ferment, sometimes cabbage smells bad and becomes covered with mucus. We will tell you what to consider to prevent this from happening.
Secret number 1 - about the cabbage variety
Already many times on the channel and not only, it was written about the fact that you can only ferment cabbage of late varieties. Then there will be an excellent result.
But readers, subscribers and numerous acquaintances / friends / relatives ignore this rule for some unknown reason.
And they buy a head of cabbage that they like in the nearest supermarket, and then they write that no rules and recipes work at all. Well, their fermentation does not come out and that's it!
The recipe is not to blame.
It's about the cabbage! It should be white, not greenish. Summer varieties or "spring" varieties are green. The sauerkraut of them is not very much - it looks like porridge, quickly spoils, smells bad ...
Real cabbage for pickling is dense and juicy, when pressed, it will crunch like a ripe watermelon. It is from such cabbage that the most delicious and crunchy sauerkraut is obtained.
A popular variety in the middle lane is the Slava winter cabbage. You can also take Snow White, Kolobok, Valentina or Mara. But Almager or Sugarloaf in leaven behave strangely.
Secret # 2 - about salt and additives
Experienced housewives know that for preparations for the winter, you need the simplest rock salt, large and always in a white box with a blue font. It is she who does not contain any frills and is ideal for fermentation.
Important! In no case do not take fine salt for winter preparations, let alone iodized salt!
It is generally dangerous to ferment cabbage with such salt. It will become too soft and taste bad. You can get poisoned!
It does not matter what pack of salt and who produced it, the main thing on it should be written "Grind No. 1".
And one more point or even a nuance. The correct fermentation salt is not white! The best one will have a grayish tint, so the most delicious and crunchy workpieces are obtained with it.
For 1 kg of cabbage, they usually take 20-25 grams of salt. Sometimes there are proportions of 2 kg by 2.5 tbsp. l. Here you have to try and it is important not to oversalt. Otherwise, the cabbage will be very salty and dry.
Secret number 3 - about dishes
We will not repeat ourselves about wooden tubs. But there are still rules about dishes for pickling cabbage. So, for example, any glass, ceramic or wooden container for fermentation is perfect.
Or you can use enameled dishes (bucket, saucepan, tank), but always without chips! Why can't you ferment in a metal dish?
Important! If the cabbage comes into contact with metal, it oxidizes and quickly deteriorates. You cannot store it. Only use immediately when ready.
For the same reason, it is recommended to use only wooden appliances when working with cabbage. Not about knives, of course, but it's better to take a wooden spoon for stirring or a circle for oppression.
Important! All objects and utensils, too, should be scalded with boiling water before fermentation. So that there are no foreign microorganisms.
To protect against bacteria, the walls of the dishes where the cabbage will ferment can also be greased with honey.
Secret number 4 - about crunching
The best sauerkraut, the one that crunches well. To achieve such a result is the top of the fermentation skill.
Both old ways and modern life hacks are used (forgive this name, but so far there is nothing without it).
How to make sauerkraut crunch:
cutting - the best option is to cut into shavings 3-5 mm wide or into squares of 2-3 cm
to crunch the cabbage, add a little table horseradish root to it
grated carrots can make cabbage soft and pink, and cut into strips, on the contrary, gives crispness
Secret # 5 - about storage
Correctly fermenting cabbage is only the beginning of the journey or half the battle. Ready sauerkraut must also be properly preserved so that it remains white and aromatic for a long time.
Here it is necessary to understand in time that it is fermented, transfer it to jars from a saucepan or other container, close it with plastic lids and take it out into the cold.
Important! At a temperature of 4-8 degrees, sauerkraut can be stored for years.
Table horseradish leaves on top of cabbage, honey and cucumber pickle will help improve the quality and prolong storage. A little and in moderation. And of course, the cleanliness of the dishes before the leaven.
Good luck to you! And delicious sauerkraut!
Recipes:
Old ways of pickling cabbage with additives: with cranberries, apples, honey and rye bread
Sour cabbage in a glass jar in brine in three days: the easiest way for everyone
Pickled cabbage with and without beets - spicy and crispy: I show two simplest ways of harvesting
Cabbage with pepper - a harvest for all time that everyone is looking for
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