Sauerkraut has become bitter – we know how to remove the bitterness

Sauerkraut is one of the most common preserved foods. It contains beneficial substances and vitamins, and has a healing effect. To preserve them and achieve a pleasant taste, you need to carefully prepare the salad, as simple mistakes can ruin it, giving it a bitter taste.

Causes of bitterness

The workpiece acquires bitter taste due to several reasons.

1. During the fermentation period, a large amount of gas is produced, which cannot escape from the fermentation container. To prevent gas buildup, it is recommended to frequently prick the container with a wooden stick, most commonly birch. If this method is neglected, the salad and brine will become bitter.
2. Little salt added in cooking time, leads to a bitter taste. There's no need to deviate from the standard recipe of 0.2 kg of spice per 10 kg of vegetables.
3. The appearance of bitterness in cabbage is facilitated by a violation of the required temperature regime, when the room temperature exceeds 20 degrees Celsius.
4. Incorrectly selected salt for the starter. Table salt is always used. A common mistake is using iodized salt.
5. If you decide to eat the cabbage before it's fully cooked, the taste will be different than expected. Before opening, when finishing the pickling process, check the cabbage for doneness. The finished product will have a different color. The cabbage will be translucent and take on a grayish tint.

These mistakes during preparation can lead to spoilage of the finished product.

How to get rid of bitterness

Remove the bitter taste from the finished product sauerkraut It's difficult and doesn't always work. It's important to take every possible measure to prevent bitterness from developing during fermentation.

1. Remove the "lid" from the container containing the cabbage. Next, pierce the mixture about 10 times with a wooden skewer. This will release excess gas, eliminating the bitter taste. After this, place the jar in a cool, dark place. It's a good idea to vent the gas several times during fermentation.
2. It is also possible to immediately place a wooden stick in the center of the container, which will absorb the unpleasant taste.

If the cabbage turns out to be bitter, you can improve its flavor before eating it. Adding it to soups will remove the unpleasant flavor. Rinsing it with cold water will also help reduce the bitterness, but may ruin the cabbage.

You can save cabbage by pickling it. First, squeeze out the juice, add a small amount of sugar, vegetable oil, and vinegar. For flavor, add fresh onion, finely chopped into half rings. After mixing the mixture, place it in glass jars and store in a cool place with a temperature of about 15-18 degrees Celsius. Too low a temperature will negatively affect the quality of the finished product.

Adviсe

Following these recommendations will help you achieve good quality workpieces.

1. It's recommended to use 3-liter glass jars for the container. This way, the finished product is eaten quickly and doesn't have time to spoil.
2. For preparing sauerkraut, it is recommended to use late varieties: "Slava", "Kharkiv winter".
3. It is necessary to release excess gas during the fermentation period using a wooden stick.
4. It is advisable to strictly follow the cooking recipe.

Recipe

To achieve a taste without bitterness, you do not need to deviate from the chosen one recipe, follow the tips, and research potential mistakes in advance to avoid them. The "original" recipe requires fresh cabbage, beets, carrots, sweet pepper, garlic, dill, and salt. The recipe with bay leaves requires cabbage, carrots, bay leaves, and salt.

To prevent possible bitterness, preparation is as follows:

1. Finely chop the cabbage and other vegetables with a knife or a special grater.
2. Place in a basin or large bowl, sprinkling each layer with table salt.
3. Next, mix the contents of the container with your hands, kneading and pressing the cabbage.
4. If necessary, add other spices and stir the mixture further.
5. The next step is transferring the mixture into pre-prepared jars and sealing them.

Benefits of sauerkraut

The amount of vitamin C in the product increases after fermentation. Sauerkraut has useful properties:

• strengthening the heart muscle;
• improvement of metabolic processes;
• prevention of colds;
• helps strengthen the nervous system;
• increases resistance to stressful situations;
• lowers cholesterol levels.

Recommended for addition to the diet in winter.

Reviews

Evgeniya, 64 years old.

Every year I pickle cabbage in three-liter glass jars, and the finished product never tastes bitter. I always remember to remove excess gases and always follow my old recipes. Guests and family alike always say the cabbage turns out delicious.

Anastasia, 67 years old.

Every year, I cut down all the cabbage heads before the frost; they say this affects the flavor. If I don't have time, I try to harvest everything on the first day of frost. I monitor the fermentation process carefully and always check to see if it's ready before serving. It's usually delicious, and if it's slightly bitter, I use it for borscht and shchi.

Conclusion

Despite its many beneficial properties, sauerkraut should be consumed in moderation. Not only white cabbage but also other types of cabbage are used for pickling, and various vegetables, fruits, and spices can be added to the recipe. Careful adherence to the recipe and instructions guarantees a good taste and a lack of bitterness.