Cabbage is one of the most beloved and widelycommon vegetables in our latitudes. It is appreciated for a huge amount of vitamins (C, B, P), as well as for low calorie content. Moreover, in sauerkraut the amount of useful substances does not decrease at all. However, it is not always possible to cook it correctly. The answer to the question of why sauerkraut becomes soft, many housewives are looking for.
Choosing a vegetable for pickling
Традиционно квасить капусту начинали после 14 October (the feast of the Intercession). By this time, it is already quite rich in natural sugar, thanks to which lactic acid is released. Varieties are best suited later. The head must be intact, weighing at least 700 grams, with no signs of rotting. Early varieties do not fit. If the question arises as to why the sauerkraut has become soft, the first answer will be the wrong variety. Also suitable for processing and sredneprodnaya cabbage.
Other ingredients must be chosen at leastcarefully. Salt fit ordinary stone. Iodinated for these purposes is unsuitable. If you make sauerkraut with iodized salt, you should not be surprised and ask why sauerkraut is soft.
Technology of preparation
First you need to prepare vegetables.From the cabbage the top leaves are removed, the head is removed. Then it is chopped or cut into larger pieces. You can also sour whole vegetables. For this you need quite large pots or barrels. Carrots can be grated on a coarse grater (in this case, the color of the finished product will not be snow-white, but slightly orange) or cut into strips and circles. As additional components use cranberries, apples, peppers, as well as beets. All ingredients are placed in a prepared container and poured with salt. Then they crush hands until juice is formed. However, you should not push hard, otherwise the cabbage will lose its crunch. Here is another example of why sauerkraut becomes soft. Put a flat plate on top and put the load. So the quicker the release of juice and lactic acid, which acts as a preservative. The process of ripening will last a few days. The foam that forms as a result must be removed. It is also necessary to make several punctures for the release of gases.
How to store sauerkraut
For salted cabbage optimal temperaturemode - about 0 ° C. Best of all, it preserves vitamins and taste in a rather cold room: in the cellar, in the refrigerator, or on the balcony. However, low temperatures destroy the nutrients, so it is important to ensure that it does not freeze. The cabbage must be covered with a sufficient amount of brine, otherwise vitamin C will simply collapse and it will lose its attractive appearance. Wooden barrels are ideal for packaging. In glass jars, the vitamins will be saved a little worse. And it is in no way suitable for these purposes enamelware. It is important to remember that during long-term storage, salted cabbage still loses its elasticity. Why sauerkraut becomes soft, does not crunch? The answer can be searched and in terms of storage.
Who is not recommended to use this dish
Besides all the excellent qualities, cabbage is stillhas a few cautions when used in food. First of all, due to the large amount of salt, it is recommended to use it with caution in people who have high blood pressure. Salt constricts blood vessels and not the most beneficial effect on libido. Excessive cabbage can lead to swelling. When gastritis, peptic ulcer and increased acidity of the stomach, doctors forbid to use this product. Negative factors include increased gas formation due to the fermentation of this product. Caution should be the one who tries to lose weight. On the one hand, sauerkraut - low-calorie food, but on the other - it increases the appetite. If you have problems with your kidneys, you should also be extremely careful.
Sauerkraut Dishes
Despite the reasons why sauerkrautbecomes soft, it is still suitable for cooking different foods. One of the most common first courses - soup. Diced potatoes are added to a good, fatty meat broth. When it is cooked, cabbage is added, and later - fried onions with carrots. The total cooking time for such a dish is about 2 hours. Excellent results can be obtained by using a cast iron pot, not a pan. Fully taste is revealed on the second day. In the days of fasting or just in the cold period, a simple cabbage salad is indispensable. For its preparation it is worth adding only chopped onions and a small amount of sunflower oil. If sauerkraut is very sour, you can wash it in cold water. Dumplings, pies and pies, chops - this is a small list of dishes from this vegetable. They also prepare quite exquisite options, for example, a salad with squid. Boiled and sliced squids are mixed with sauerkraut and green onions. A little seasoned with oil, add sugar and, if necessary, salt.
So, not to look for the answer to the question ofwhy sauerkraut has become soft, it is worth a responsible approach to the choice of raw materials, cooking technology and correctly calculate the right amount of ingredients.
