Sauerkraut is a favorite product that we prepare ourselves shortly before Christmas. There are a few little tricks for good sauerkraut that will help us achieve perfect results if we are sauerkraut fans.
In some cases, homemade sauerkraut products undergo softening processes that deteriorate its taste qualities. The reasons for the softening of the sauerkraut can be several.
Why sauerkraut softens
The first reason is its arranging period. It is important to operate the process at a low temperature. It is best to arrange the sauerkraut in the barrel during the month of November. The temperature in the room where the sauerkraut barrel is kept should also be low. Higher temperatures predispose to the development of undesirable processes. The number of bacteria increases, which begin to spoil the sauerkraut and make it unpleasantly soft.
Another important reason for the softening of sauerkraut is the amount of salt added. The ideal sauerkraut is obtained by adding 40 g of sea salt for every liter of water with which we cover the sauerkraut. A smaller amount of salt for sauerkraut allows softening and deterioration of texture.
Another problem occurs when clearing the water and pouring new water is skipped during active fermentation. Doing that is important for the fermentation process to proceed properly and to make evenly salted sauerkraut.
Be sure to try the sauerkraut specialties this Christmas too - juicy kapama or grandma's sauerkraut sarma.
