The cold weather is coming, which means that soon sauerkraut will appear on every Russian table.
And if you notice that the sauerkraut you prepared is bitter, it means that one of four typical mistakes was made.
Culinary expert HERE NEWS, chef and fourth-class baker Yulia Arkhipova is ready to list them for you.
Mistakes when making sauerkraut
One of the main mistakes that makes sauerkraut bitter is not following the proportions of salt, and the correctness of the fermentation process depends on this ingredient.
When preparing the snack, the following proportions should be observed: 1 tablespoon of salt per 1 kilogram of cabbage. That is, on average, 2-3 tablespoons per three-liter jar.
The second important point is the choice of cabbage variety. Young heads of cabbage are not suitable for these purposes.
The third mistake is an excess of carbon dioxide. It inevitably forms during the fermentation of cabbage, and therefore the product must be pierced from time to time to release the gas.
Cabbage can also taste bitter if the technology is not followed. At room temperature, cabbage ferments faster, so if you put it in a cold place too early, it will also taste bitter.
Expert: Arkhipova Julia
