Cabbage can deteriorate due to many reasons, but the main one is the lack of fermentation. If, after a couple of days after the souring of the vegetable, its fermentation is not observed, this can lead to rotting of the workpiece.
Not every housewife succeeds in fermenting cabbage correctly the first time, because in order for the vegetable to turn out really tasty and not spoil in the first days, it is necessary to observe a number of rules. Failure to comply with at least one of them can lead to blowing through the workpiece.
So, in order to ferment cabbage, which would not spoil for a long time, it is important to choose the right vegetable for fermentation. White cabbage varieties with juicy crispy foliage are ideal for the procedure. Vegetables with dark green leaves are not the best option, since they give the least amount of juice when fermented.
An important detail when fermenting is the choice of salt. Now on sale there is salt with various additives, but it is worth remembering that when pickling cabbage, you can add only coarse rock salt, which does not contain various vitamins such as iodine and others. Iodized salt is not suitable for sourdough, so if you want to prepare a long-lasting product, then in no case use such a seasoning.
Compliance with the recipe is also important. Many housewives, when pickling cabbage, add little salt to it or crush vegetables poorly, without achieving the desired juice separation. All this does not affect the leaven in the best way. Therefore, if this is the first time you decide to ferment cabbage, take salt at least 2% of the weight of the cabbage, then crush it with vegetables so that the juice is sure to stand out.
Well, in conclusion, it should be said that cabbage can become rotten due to the fact that it "suffocated". During fermentation, gas is formed in vegetables, and so under the influence of these gases, if they are not released in time, the workpiece begins to deteriorate. Therefore, timely piercing of cabbage is the only way out of this situation.
