It is not always possible to ferment the cabbage so that its taste is pleasing. After all, it is worth overexposing the product in heat a little, and the workpiece becomes too acidic. However, it is unnecessary to throw away such vegetables, they can still be saved.
If the cabbage turned out to be too sour during pickling, then the taste of the dish can be corrected only by soaking vegetables in water or by adding alkalizing products to the preparation. As for soaking, the procedure is very simple: you need to dilute about 30-50 grams of sugar in a liter of cold water, then pour the resulting composition into the cabbage for a couple of hours. Usually this time is enough for the vegetables to lose some of the acid and become edible. However, it is worth noting that this method can give the cabbage a sweetish taste, so if this is a weighty argument for you to refuse the procedure, then you can replace the sweetish water with ordinary water (without adding refined sugar), only in this case the cabbage should be kept in it for two times longer.
Soaking cabbage in water makes the product less crunchy, so if the vegetable will be used as a salad in the future, then it is better to refuse this method in favor of adding the following products to the cabbage: finely chopped onions or cucumbers, chopped salted mushrooms, chopped greens or spinach, grated carrots or apples. Naturally, all of the above products should not be put into the salad at once, it is better to limit yourself to one or two, and then fill the dish with vegetable oil. By the way, it also improves the taste of sauerkraut.
Those who do not like the above fillings in the salad should take a closer look at the following method of getting rid of excess acid in the workpiece: you need to lightly rinse the cabbage in cold water, lay it out on a flat dish (with a layer of 1.5-2 cm), then cover with gauze or any cotton with a cloth, pour the washed rice onto cheesecloth and distribute the cereals on the surface of the cloth. Finally, cover everything with a lid and put it under pressure. After a couple of hours, the excess acid will disappear.
