Sauerkraut, cooked with your own hands according to a proven recipe, always turns out to be the most delicious. The only disadvantage of the dish is that you cannot feast on it on the day of preparation, because it is completely ready only after a few days.
In order for the cabbage to ferment / saline, it does not sour, and it could be removed to a cool place for storage, it is important to correctly carry out the fermentation procedure. As for the timing when the vegetable can already be eaten, this factor depends on three components:
- cabbage varieties;
- the amount of salt;
- temperature regime.
Now a little more detail about each factor. So, late-ripening vegetables are best suited for pickling, the ideal option is white cabbage of round-flattened varieties. The fact is that these varieties are the most juicy; when fermented, they release a lot of juice.
Salt is an important component in salting, because the taste of the finished product and the duration of its storage depend on its amount. It is believed that the most optimal amount of salt for pickling is 2% of the weight of cabbage, that is, for one kilogram of chopped vegetables, it is best to take 20 grams of salt (about a tablespoon).
As for the temperature regime, fermentation proceeds best at a room temperature of 20-22 degrees. Exposure at higher or lower temperatures can adversely affect the product, and in some cases even spoil the food. Usually, if all three of the above factors are met, then after 5-6 days the cabbage is ready for use, it can be stored in the cold. It is quite simple to check the readiness of the product - you need to put some cabbage in a bowl and taste it, if it has a salty-sour taste, while crunching, then it should be left for three hours at room temperature without brine. Fully fermented cabbage will remain crispy.
