Sauerkraut turns out to be tasty and is stored for a long time only on condition that the fermentation procedure has been correctly carried out. All points of the procedure are important: compliance with the proportions of products, and maintaining a certain temperature regime and cooking technology.
How much pressure to keep on cabbage when fermenting is a question that is asked by everyone who first decided to ferment cabbage. So in order to answer it, you need to know why oppression is needed in general, whether it is possible to do without it.
So, oppression during fermentation is needed so that as little oxygen as possible enters the product during fermentation, it is for this that the cabbage is properly tamped into the container, and pressed on top. If we neglect the oppression and do not use it, then, most likely, the product will go bad, and not ferment.
As for the holding time of the oppression, it depends on the readiness of the product, that is, it is removed only when the cabbage is already completely ready for consumption. It is worth noting that cabbage is fermented in about five to seven days (depending on the temperature at which the product is fermented), and the oppression cannot be removed before this period. It can only be removed for a while to pierce the workpiece - get rid of gases, after the procedure, the oppression must be installed again.
It is not difficult to understand when the cabbage is fermented and when the oppression can be removed. Usually, bubbles stop appearing on the surface of the workpiece, the product itself becomes crispy and acquires a sour-salty taste, these properties do not change even after the cabbage is kept without brine for three or more hours.
