Most of us have already put our sauerkraut in barrels for the winter days. But it's not too late, for anyone who has not, so hurry up.
It is clear to all of us that this is the most consumed vegetable in the winter months, for the preparation of the popular sauerkraut sarma, meat with sauerkraut and a bunch of other dishes and why not even just a sauerkraut salad, sprinkled with paprika and oil - a great company for homemade brandy.
Sometimes it is possible to oversalt sauerkraut and add more salt than necessary. This mostly happens when we're preparing sauerkraut for the first or second time.
With time and practice we learn to hit the right proportions.
But let's not panic and come to extreme decisions. There are vegetables, which absorb a lot of salt. These are, for example, carrots and green tomatoes.
In order to fix oversalted sauerkraut, you need about 1.5-2 kg of carrots and green tomatoes.
Pierce them with a fork or skewer and add them to the sauerkraut. That way they will absorb the salt.
If your sauerkraut is too salty, you need to briefly soak each cabbage in boiling water.
