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Basic Mistakes in the Preparation of Sauerkraut

Nadia Galinova
Translated by
Nadia Galinova
Making sauerkraut

One of the most popular pickled vegetables is sauerkraut. It is not only very tasty, but also quite healthy, since cabbage is rich in vitamin C. It is not complicated to make sauerkraut yourself, if you have the recipe for it. Unfortunately, not every person can manage to prepare delicious sauerkraut, because they just do not know some tricks that might help them.

Basic mistakes in the preparation of sauerkraut

1. Choosing cabbage that is not suitable for being pickled

Not every cabbage is suitable for being pickled and ideally it should be ripe, because then it is the most crunchy and becomes very juicy. A very bad option is to use overripe cabbage, because during the fermentation itself it will not retain its crunchiness and in no case will turn into a good pickle. Always rely only on native production, because the cabbage not only ferments much faster, but also becomes much more crunchy. The time your sauerkraut will be ready depends on the type of cabbage you use.

2. Slimy cabbage

This is another very common mistake - if you choose cabbage with a higher content of nitrates, then the cabbage becomes slimy. This is a clear indication that cabbage has a high content of nitrates, ie obtaining the characteristic mucus. For this reason, it is very important to choose only cabbage with low nitrate content, so that you don't face this problem.

3. Mistake in the proportions

As with most recipes, it is very important to follow the proportions, such as if you do not add enough salt, then the sauerkraut will become soft. You should not add too much salt, because we doubt that you would like to eat very salty sauerkraut. In this case, it is important to consider the size of the barrel where you will make it. For example, if it is 100 liters, then the salt should be about 2-3 kg.

4. Choosing the wrong salt

When preparing sauerkraut, you should use only sea salt, ie coarse, as iodized is not good for it. This is a very important rule and you should not use salt that has been open for a long time.

5. Undissolved salt

Under no circumstances add salt directly into the barrel, as it is very likely that it will not dissolve. That is why it is good to warm the water to about 30°C beforehand and dissolve the salt in advance, so that such unpleasant surprises do not happen.

6. Mold on the surface

In order not to face this unpleasant problem, be sure to put a plastic grid on the cabbage and for this purpose you just use a large plate. This way, the cabbage will not be able to emerge and form mold.

7. Other common mistakes

If you like to add carrots, then it is important to remember that you should not add them in very large quantities, because they interfere with the fermentation of cabbage. You can add a maximum of 30 grams per 1 kg of cabbage. If you made sauerkraut in a jar, then it is important to store it in the refrigerator afterwards. Also, during the fermentation itself, it is good to pierce it from time to time, because it releases carbon dioxide. This way, the sauerkraut also becomes crunchier, but also juicier. And remember that while the sauerkraut is fermenting, you should not put a lid on the jar. You can put only a piece of gauze on the neck of the jar, which is quite enough.

If you also like to eat pickled vegetables, then these easy cooking tips will help you prepare very tasty winter food. With them, your sauerkraut will ferment quickly, but it will also become juicy and crunchy.

Have a look at our recipes with homemade sauerkraut.



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