Sauerkraut is among the most prepared pickles for the winter. Besides being delicious, the fermented vegetable is just as healthy. He has earned his place at our table. We are used to eating it as part of a number of dishes, and even as a salad, seasoned with red pepper and a little oil.
Sometimes, however, housewives wonder where they actually go wrong while preparing this product for the winter. Somewhere they make a mistake, but what is it?
Today we will point out 3 possible mistakes when preparing cabbage in a can for the winter. Carefully review them and we’re sure you’ll find out what you’re actually doing wrong.
Mistakes in preparing cabbage for the winter:
• Choosing the wrong type of vegetable;
This is among the most common mistakes made, especially by those housewives who are just starting to make winter clothes. It is important to choose cabbages that are in the process of ripening, because then they are the most crunchy and in the end the result is exactly what we want. You are very wrong if you use overripe cabbage, because during fermentation it will become even softer and will not turn out as you expect.
We’re all preparing delicious winter food for the cold days ahead, but are we sure we’re using the best recipes? One of the main p…
If the sauerkraut in the can is too salty, add this vegetable and the matter is solved
• Cabbage with a low content of nitrates;
When you choose cabbage that is high in nitrates, the pickle in the can turns out slimy and unpleasant. It is very important to buy a vegetable that is low in nitrates. If you have the opportunity to grow it yourself, the best.
• You are not choosing the right salt.
When it comes to the real part, namely putting the cabbage in the can, the housewives don’t think much about the salt they will use. This is another mistake on their part. When cooking cabbage for the winter, only sea salt should be used, iodized salt is extremely unsuitable.
If you enjoy snacking on pickles on cold winter days, be very careful not to make any of these 3 mistakes. Pay close attention to what cabbage you buy, how ripe it is, and the salt you add to it. This is decisive for the final result!
