Why cabbage does not ferment, but goes dry – what to do: the right recipe

The content of the article

• Why does not sauerkraut
• Why does the cabbage go out
• How to reanimate sauerkraut
• If not fermented
• If oversalt
• How to ferment cabbage
• Grade selection
• Proportions
• Conditions

Many experienced housewives are familiar with the fermentation process of cabbage, but even they, subject to all the rules, are faced with the fact that, instead of the starter culture, the vegetable harvest acquires a musty smell. Why does not the cabbage ferment, but go out and how to avoid setbacks in this process? Is it possible to save a failed pickle? How to choose the right vegetables and make delicious salting?

Why does not sauerkraut

The fermentation process is a chemical reaction, as a result of which the formation of lactic acid bacteria occurs, due to which cabbage reaches the desired degree of leaven. For the multiplication of these bacteria, it is necessary to observe a certain temperature in the room – from 17 to 21 ° C, the proportions of salt, the purity of containers and vegetables. Hence the answer to the question: “Why doesn’t the cabbage turn sour?”.

Why does the cabbage go out

It would seem that you did everything right, but instead of the expected sourdough, the product worsens – it gets dark, a characteristic musty smell and an overly sour unpleasant taste appear, instead of crunchy it becomes soft and slippery. Find out why the cabbage does not ferment, but you can go out. There are a number of reasons due to which the workpiece may deteriorate after cooking:

1. The right amount of juice did not stand out. Before laying shredded cabbage shavings in a container, you need to mash it until the juice is allocated.
2. The quality and proportion of salt are not respected. In the preparation should use rock salt or ordinary coarse salt, without additives. It is recommended to add 1.5-2 tablespoons of salt per 1 kg of vegetables.
3. “Choked” with fermentation gases. On the 3rd day, the contents of the jar must be punctured with a wooden stick to release the accumulated hydrogen sulfide (carbon dioxide). Do this at least 3 times a day.
4. Air access. Do not allow oxygen to enter the product container. Make sure that the brine completely covers it.
5. A fungus has wound up. On the 2nd or 3rd day, foam appears on the surface of the workpiece. It must be removed before it disappears, otherwise it contributes to the formation of fungus, which leads to attenuation.
6. Use of inappropriate varieties. Late (winter) varieties of heads of cabbage are suitable for starter culture. Collect them in late September – early October.

How to reanimate sauerkraut

In some cases, pickles can be returned to the normal fermentation process and the product will again delight you with its pleasant color and smell, and eating will become tasty and healthy. When the product has a musty smell, nothing can be done, so carefully observe the process in the container from the moment you put the jar to ferment in order to save all the contents in time.

If not fermented

On the 2nd day, the prepared workpiece should begin to ferment, but upon examination it is clear that the process is not moving. In this case, if the cabbage does not ferment, but has a normal appearance and smell, you will need to perform a few simple steps to save it:

1. It is necessary to add in the container with the product a little sugar diluted with water – 2 teaspoons per 1 kg of vegetables.
2. Adjust the temperature of the medium where the cabbage is fermented. She does not like a cold environment and severe overheating. About what temperature must be maintained, it was said above.

If oversalt

The product can be reanimated when a re-peeling occurred and it becomes tasteless. Ways to restore salt balance:

1. It is necessary to remove the contents from the container and mix with pre-prepared fresh vegetables (carrots, peppers, apples, etc.). They absorb part of the salt and add a spicy flavor to the cabbage..
2. If the brine has already managed to stand out and cover all the cabbage shavings, then you need to scoop it out with a tablespoon (but not all – only on top) and add boiled water at room temperature.

If these methods do not help to reduce excess salt, do not despair. Such a preparation can be used in cabbage soup, borsch, in dressing for gravy, toppings for pies, make a hodgepodge with the addition of meat and rice, which will pull off excess salt. It can be consumed as a separate dish, but previously generously seasoned with vegetable oil and onions.

How to ferment cabbage

Sauerkraut is a product of natural fermentation, which contains a rich complex of vitamins and nutrients: Vitamin C and fiber help to improve bowel function, ascorbic acid strengthens the immune system. By the number of minerals, this product is among the leaders. The fermentation process must be approached very carefully, taking into account all the features: the use of a particular grade, the selection of containers, adjusting the temperature of the environment, where the container with sourdough will be.

Grade selection

An important role in cooking is played by a variety of cabbage for pickling. It should be of late varieties. Suitable varieties for juicy, sweet fruits are as follows: “Moscow late”, “Valentina F1”, “Kharkov winter”, “Geneva F1”. These varieties are late ripe and it is necessary to harvest in late September – early October. Such forks have a yellowish color, produce juice when cut, leaves of medium thickness are elastic with a sweetish aftertaste.

Proportions

For a delicious sauerkraut, it is important to observe the proportions of the ingredients: salt, spices, carrots. Some people like to add hard apples and pomegranate seeds to the pickle. This is to your liking. The main thing – salt should be put 2 tbsp. spoons per kilo of product. Failure to comply with the proportions will result in over-salting or undersalt of the product, and under-salting will result in decay. Vegetables should occupy no more than 1/4 of the volume of cabbage.

Conditions

The container must be either glass or wooden. Plastic and metal containers are contraindicated – plastic can give off its smell, and the metal will oxidize. Be sure to put cabbage shavings on top of cabbage chips cooked and laid in containers, or load in a different way. Oppression should not be stone and metal. Between oppression and sourdough, pre-prepared linen or cotton cloth should be laid. If fermented in a bottle, then oppression is not necessary. Some housewives believe in signs and prepare fermentation on the recommended days of the lunar calendar.