Harvesting vegetables for the winter is not an easy task. It requires not only desire, but also skill. However, everyone has mistakes and one must always be prepared to find a way out of the most difficult situation. For example, what should I do if I pickled sauerkraut? You can do it differently.
A simple solution
People are constantly making blanks. It is inherent in nature. In winter, when the vegetable season is over, it is time for home preservation. Ever since ancient times, housewives fermented cabbage in every house. It was considered not only healthy food, but also the best snack. They tried to do it according to some kind of family recipe received from mothers and grandmothers. But in such a work, business is never complete without surprises. It happens that all the ingredients are taken in the right amount, and the taste of the product is not at all what you need. For example, what to do and what to do if you have salted sauerkraut? This, of course, is unpleasant, but quite fixable. There are many different ways to help rectify the situation. It all depends on when the problem was discovered. The easiest way to understand what to do if you have salted sauerkraut and noticed this immediately, even during the mixing of the components. Here you can simply increase the number of vegetables and everything will return to normal.
The main thing is not to be too lazy and mix everything well. Knowing such a secret, no one else will have to ask what to do if salted sauerkraut is salted. The secret is simple but very effective. Yes, and there will be more reserves for the winter.
Water rescue
Sometimes housewives are so sure of their recipe that they don’t even try to try a semi-finished product. What should I do if sauerkraut is salted, and it became noticeable only at the moment when the vegetable mixture started up the juice.
In this case, too, do not panic. First you need to try the brine, because it is in it that the bulk of the salt accumulates. After that, you can drain part of the liquid and replenish its amount with clean cold water. Moisture is mixed, and the concentration of the solution becomes lower. For cabbage, you get exactly the environment that you need. For this method, the main rule must be taken into account: you can never drain the whole brine. Otherwise, only water will remain for the fermentation. The final product will be very fresh and not at all tasty. Therefore, one must strictly remember: if sauerkraut is salted at the first stage of fermentation, then you just need to reduce the concentration of the initial brine and continue the process.
Cooking secrets
Peresol during fermentation happens quite often. This does not so much depend on the skill of the hostess, but on the quality of the vegetable itself. If trouble happened in the initial stages, then dealing with it is easy. And what to do if you overheated sauerkraut, but noticed it when it’s too late to use all the previous options. Is it really impossible to save her?
It turns out that there is a way out. True, he is not quite familiar. Everything must be done very carefully so as not to completely ruin the product. You will need a raw chicken egg to work. It must be carefully removed from the shell and put in a bag or cheesecloth, folded in half. After that, the “surprise” should be placed in a bowl of cabbage and left for ten minutes there. This time will be quite enough for a significant part of the salt to pass into the egg. For some housewives, this method is a little familiar. True, they use it when cooking soups, and grains of rice are taken as a hygroscopic component.
A win-win
But what about those who have lost precious time? How to save salted sauerkraut, if it became clear only when it was taken out of the cellar in winter? In its natural form, it is unsuitable for food. How to be Do you have to throw away the product? It turns out that everything is fixable here. The easiest option is to rinse the cabbage under running water, and then squeeze it well. All salt, of course, will not be washed away, but what remains easily can be drowned out with the help of freshly chopped onions and vegetable oil. You will get a wonderful salad, which is perfect for hot young potatoes. In addition, salted cabbage can be used as a filling for pies. Previously, it will need to be put out a little. With such cabbage, you will also get a good vinaigrette. And excess salt will easily kill potatoes and butter. But the best option is cabbage soup.
Only when cooking, do not add salt or use powder broths.