Cabbage is one of the most beloved and widespread vegetables in our latitudes. It is valued for its huge amount of vitamins (C, groups B, P), as well as for its 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.
The choice of vegetables for salting
Traditionally, sauerkraut began after October 14 (Feast of the Intercession). By this time, it is already rich in natural sugar, due to which lactic acid is released. Varieties are best suited later. The head should be intact, weighing at least 700 grams, without signs of decay. Early varieties will not work. If the question arises as to why sauerkraut has become soft, the wrong answer will be the first answer. Also suitable for processing and medium late cabbage.
Other ingredients must be chosen no less carefully. Salt will suit ordinary stone. Iodized for these purposes is unsuitable. If you make sauerkraut with iodized salt, you should not be surprised and ask about why sauerkraut is soft.
Cooking technology
First of all, you need to prepare vegetables. Top leaves are removed from cabbage, head of cabbage is removed. Then it is chopped or cut into larger pieces. You can also ferment the whole vegetable. To do this, you need quite large pots or barrels. Carrots can be grated on a coarse grater (the color of the finished product will not be snow-white, but slightly orange) or cut into strips, slices. Cranberries, apples, peppers, and beets are used as additional components. All ingredients are placed in prepared containers and sprinkled with salt. Then crush with your hands until juice is formed. However, you should not push hard, otherwise the cabbage will lose the crunch. Here's another example of why sauerkraut is getting soft. They put a flat plate on top and put the load. So the release of juice and lactic acid, which acts as a preservative, will occur faster. The ripening process will last several 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, the optimum temperature regime is about 0 ° C. Best of all, it preserves vitamins and taste in a fairly cold room: in the cellar, refrigerator or on the balcony. However, low temperatures destroy nutrients, so it is important to ensure that it does not freeze. Cabbage should 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 as containers. In glass jars, vitamins will persist a little worse. And
enameled dishes are in no way suitable for these purposes
. It is important to remember that during prolonged storage, salted cabbage still loses elasticity. Why does sauerkraut become soft, don't crunch? The answer can also be found in the shelf life.
Who is not recommended to use this dish
In addition to all the excellent qualities, cabbage still has several warnings when used in food. First of all, because of the large amount of salt, it is recommended to use it with caution in people who have high blood pressure. Salt narrows blood vessels and does not affect the libido in the most beneficial way. Excessive consumption of cabbage can lead to swelling. With gastritis, peptic ulcer and increased acidity of the stomach, doctors prohibit the use of this product. The negative aspects include increased gas formation due to the ingestion of this fermentation product. Caution must also be those who are trying to lose weight. On the one hand, sauerkraut is low-calorie food, but on the other, it increases appetite. If you have kidney problems, you should be extremely careful.
Sauerkraut dishes
Despite the reasons why sauerkraut becomes soft, it is still suitable for preparing various dishes. One of the most common first courses is cabbage soup. Diced potatoes are added to a good, fatty meat broth. When it is cooked, cabbage is added, later - fried onions with carrots. The total cooking time for such a dish is approximately 2 hours. An excellent result can be obtained by using not a pot, but a cast-iron pot. The taste is fully revealed on the second day. On fasting days or just in the cold season, a simple cabbage salad is indispensable. To prepare it, you just need to add chopped onions and a small amount of sunflower oil. If sauerkraut is very acidic, you can wash it in cold water. Dumplings, pies and pies, meatballs - this is a small list of dishes from this vegetable. Quite sophisticated options are also prepared, for example, squid salad. Boiled and julienne squids are mixed with sauerkraut and green onions. Season with a little oil, add sugar and, if necessary, salt.
So, in order not to look for the answer to the question of why sauerkraut has become soft, you should responsibly approach the choice of raw materials, cooking technology and correctly calculate the right amount of ingredients.