What to do if the sauerkraut turned out to be very salty

1

When sauerkraut is pickled, salt is added. The generally accepted norm is 25 g per 1 kg of cabbage. What to do if you threw in more and it came out oversalted. Perhaps you will understand this later, when you need to put it on a snack and serve it to the table.

Don't throw it away, but fix it

You can save salted cabbage. There is a proven method. Place the cabbage in a bowl. Pour a little brine and dilute it with water. Let it be so. This will help remove excess salt from the cabbage. If there is a desire, opportunity and time, then pour water into the total mass of cabbage.

There is another old and good way. It requires a chicken egg and cheesecloth. Preferably several layers of gauze. Beat an egg in them. Drop into cabbage with brine. The raw egg will absorb the salt, but make sure it doesn't seep into the cabbage.