Due to which mistakes the brine in sauerkraut becomes thick: almost everyone makes these mistakes

The cooking process seems at first glance to be simple and unpretentious, so not everyone assumes the possibility of a mistake .

However, due to some shortcomings, the appetizer may be spoiled.

If you notice that the brine has become too thick, as if it is watery, then you should not use such cabbage. And it is unlikely that anyone will want to do this, because the consistency of the vegetables will become unpleasant.

What mistakes make the brine thick

Salt

Many people like to experiment when preparing dishes familiar to us since childhood. However, it is not worth replacing the usual coarse salt with a more exotic option (Himalayan, black, sea, iodized, spicy).

As a result of this thoughtless action, the entire prepared snack will be spoiled.

Acid

Only an experienced cook can add additional acidic foods (cranberries, elderberries) or other vegetables (beetroot, for example) to the dish and not spoil the sauerkraut.

If you want to add unusual foods, first find a detailed recipe to do it right.

Otherwise, the salad is better not to risk.

Water quality< /p>

It is worth remembering that water cannot be added to the composition of the dish without preliminary treatment. Otherwise, the brine will turn out to be thick and sticky.

So that the water does not spoil the dish, you need to either boil it or filter it.