They say that a salted dish, in this case sauerkraut, is a sign of the hostess's love for a person. But signs are signs, and saving food is simply necessary.
It is necessary
salted cabbage, any vegetables (carrots, onions, etc.), a raw egg, a cup
Instructions
Step 1
If the hostess has salted the cabbage and thinks what to do, the following method can be advised to her: take a cup of cabbage, put in it any vegetables that are only in the house. Carrots, fresh unsalted cabbage, and onions are all great. Added to sauerkraut, they will "pull" some of the excess salt onto themselves. Do not forget to just mix everything well and put it under a press.
Step 2
The second option is to leave the cabbage salted for a while. When she gives the first brine, replace some of it with cold water. Just don't pour out all the cabbage juice. Otherwise, the cabbage will stop smelling so wonderful, it will become tasteless and bland. Then it will already be impossible to cook dishes from it. All that remains is to throw it away. If you did pour out all the brine, rinse the cabbage and ferment it over again, adding less salt. By the way, you can do the same at the very beginning - before you put the cabbage to the sourdough.
Step 3
There is another way to save salted cabbage - with the help of a raw egg. To do this, you need to carefully release it from the shell, place it in cheesecloth or an empty tea bag. Then transfer to too salty sauerkraut for literally 10-15 minutes, no less and no more. A raw egg has the ability to absorb excess salt. Just remember that this way of saving a salted dish is too risky.
