There is nothing complicated in the technology of making sauerkraut. But just one mistake can ruin its look and taste.
That is why it is necessary to follow all the recommendations when preparing sauerkraut in order to be satisfied with the result.
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Why does sauerkraut change color?
In most cases, this is due to the use of inappropriate salt. In this case, iodized salt and other exotic types of salt (black, pink, etc.) are not suitable.
In order for the pickle to be tasty and look appetizing, it is important to follow the temperature regime rules. During the first days of fermentation, the temperature in the room should be maintained around 22-23 degrees.
After 5-6 days, it is worth reducing the temperature to 20 degrees.
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But it is best to store the finished cabbage in the basement or the refrigerator. In this case, it will not darken.
If the container chosen to prepare this pickle was not cleaned well, it is possible that the cabbage will darken.
This is due to the activity of pathogenic microorganisms.
