5 tips to make pickled cabbage crispy

0

Sauerkraut is a classic fall snack that tastes to any meal. However, it often turns out to be too soft or does not have the desired crispiness. How to make the cabbage perfectly crispy after pickling?

Tip 1. Choose hard varieties of cabbage. Late varieties of white cabbage are best suited for pickling. They have denser leaves and retain their crispiness after pickling.

Tip 2. Keep the right ratio of salt to sugar. Salt plays a key role in maintaining the structure of cabbage. For 1 liter of marinade, use about 1 tablespoon of salt and 1 teaspoon of sugar to balance the taste.

Tip 3. Do not pour hot marinade over the cabbage. Hot marinade can soften the vegetables. Use a warm or cold marinade to preserve the texture of the cabbage.

Tip 4. Press the cabbage under the yoke. After salting, cover the cabbage with the yoke to ensure even marinating and maintain crispness.

Tip 5. Do not overcook the cabbage in the marinade. Marinate the cabbage for up to 2-3 days, then store it in the refrigerator to preserve its crispness.