Failure when sauerkraut: 6 mistakes that every second hostess is assumed

1

is properly saved the useful properties of the useful properties of It is worth soaring cabbage for the winter.

First, the dish is a source of nutrients: fiber, vitamins B and C, minerals (potassium, calcium, zinc, selenium, iron, iodine, phosphorus, sodium). Useful even after a few months of storage, you need to take into account a few nuances of its preparation.

room temperature

For fermentation, it takes 3-4 days at +22… +24 ° C. And then it should be removed in a cool place, otherwise the product will be spoiled. To solve the problem, the cabbage should be squeezed daily to the bottom with a skewer or a wand for sushi. For every kilogram of cabbage, it is recommended to use 30 g of salt.

iodized salt

A common mistake. Jodic salt is not suitable for sauerkraut, although some housewives hope that the dish will be more useful. The required volume appears in them by about the end of December, so only late cabbage can be saved.