I am a lot of cabbage for many years. Always equally, just like quasil her at home. Even from the wrong American cabbage, I always had a very tasty cabbage for eating in the form of a salad or even for the other.
And for the first time in the life of the cabbage, I have "stuck". That is, at first she wandered and rolled, as it should be. A couple of times I pierced her, and looked, and she smelled completely fine.
But today, when I decided to pierce it for the last time, planning tomorrow to decompose into the banks and remove into the refrigerator, I found that the cabbage juice became somehow drumming. The view and the smell of cabbage is still completely normal. Is it possible to save this cabbage or everything that can be done is to throw it out?
Now I spent on the Internet from half an hour, trying to figure out this question, but absolutely no avail. All discussions on the topic "snoop" cabbage are related to how it is necessary to make it right and whom is better than the recipe. No one writes what can be done with this very spectacled cabbage. I don't need a recipe for savings; All these years arranged for me that I used, but methods of salvation, as well as recommendations, how to avoid such a bad luck in the future I would like to hear.
True, the Council that the cabbage should be the right variety, I can hardly help, because the cabbage is sold in general, not counting Chinese variants, just one variety, with which until now I have no problem. In the connection of the beginning of the kale of cabbage with the moon phases, which is attached great importance in many Internet discussions on the theme of a sauerkraut, I do not believe. Any other ideas and recommendations are pleased to read.

Update: As I understood from the discussion and from the additional reading of the Internet sources, the process of "interpregnation" or by scientifically oscalition of the brine of cabbage can occur if there are not the types of bacteria from the living on the cabbage and in the environment, they took the top during brewing. To find out exactly the conditions, with which it can happen, I failed, because the sources are growing about them extremely little and quite contradictory. For example, some exhibit as a possible cause too low, while others are too high ambient temperature at the initial stage of rocking. I think that this does not apply to my situation, since, if you judge for all this source, my temperature was perfect.
It seems that this process does not depend on us and simply sometimes the cards fall so that even when complying with all the rules and the full repetition of a repeatedly tested recipe, punctures occur.
Since, judging by the Internet sources and comments, the "snapness" cabbage is not harmful to health and among the comments are described cases when snapsuit leaves after keeping in the refrigerator, I laid it into banks and put it in the refrigerator. See what will happen in a week or two. Throw never late, as a last resort, if it does not work perfect, promotion and forest on Bigos.
Many thanks to all who took part in this discussion was very informative.

By the way, the easiest and most logical answer came to me on Emayl:

<А отчего эти самые "слизеобразующие бактерии" развились именно в этот раз, а раньше никогда не развивались? Интересно, что этому способствует? >
However. "That's this time." Superior - non-deterministic process. He goes every time a new way. Just most of these paths leads to an expected user result. Once upon a time, we were here (in Izi) about botulism in the manufacture of garlic in oil. Here approximately the same case - a little changed the conditions of the workpiece or a little changed a set of bacteria on raw materials - and voila, a certain barrier crossed.
So. "Why ... that's this time." Of course. The temperature of the workpiece was changed. The supplier less violent chemical cabbage was processed and not all drowned. Something "infected" in the process of chairs. The dog was distilled nearby nearby, for example.
"What contributes." First of all, a set of bacteria on the raw materials and the conditions of the workpiece. Salt, the Phases of the Moon can play a role, but in your case I would not consider them.

Summer cabbage is a crispy, refreshing, with sourness - has long taken a permanent place on the autumn and winter tables. It is tasty in any form: as an independent salad, a garnish to meat, filling for pies, ingredient and borscht. But everything is wrong if an error was made during the rounding time. Below are the reasons why cabbage when sailing becomes soft and does not crust.

Why sauer cabbage leaves soft

During the rocking, an interesting chemical process takes place: under the influence of salt, the vegetable is driving juice, which contains sugars. They affect the lactic acid bacteria living on the cabbage leaves (as on other vegetables). So fermentation occurs, as a result of which lactic acid is formed, which destroys harmful bacteria and fungi. It is she who gives kissing cabbage and makes them crispy.

Did you know? Sai cabbage is as useful as kefir, because in the process of fermentation in it there are many probiotics necessary to maintain intestinal microflora.

Thanks to her, the sauerful product is stored for a long time and retains vitamins available in it in almost full. In order for the brewing to go, it is necessary to take high-quality products in sufficient quantities, suitable dishes, as well as adhere to temporary and temperature limitations.

The cabbage kochan for brewing should be juicy and sweet. If the juice is not enough, then the lactic acid is formed in smaller quantities than is necessary, and putrid bacteria begin to prevail. Because of this, vegetables soften, they get dark and finally deteriorate. Consequently, not all cabbage varieties have suitable characteristics.

Inappropriate for chairs are varieties:

• early Since such cochanists are loose, loose, they are not enough sugars required for fermentation; they are suitable for use only in fresh;
• unreleased and melts late varietiesdesigned for winter storage.

The best approaches the middle and late satiety of white cabbage. In the autumn, when these varieties ripen, the desired amount of sugars accumulate in vegetables, which feed lactic acid bacteria.

Important! By buying cabbage for chairs, it is better to choose rounded and slightly closed kochens. Such form usually have late varieties.

Salt is a mandatory ingredient of almost all winter blanks, including brewing. It should be known that in fact the salt does not take part in the chemical process of fermentation. Milk acid is formed only in the interaction of cabbage sugars and lactic acid bacteria.

Nevertheless, salt is needed for 2 purposes:

• contributes to the release of juice, which is a source of sugars;
• plays the role of a preservative, which prevents sparrel of vegetables.

Therefore, to obtain the desired result, it is necessary to adhere to the correct proportions. Standard dosage during fermentation - by 1 kg of laid cabbage to take 20 g of salts. A larger amount of salt will make a dish very salty, and with its disadvantage there is little vegetable juice.

In the cabbage mass, not covered with liquid, the fermentation process is delayed, it softened and flies. For this dish, it is better to take a cooking stone salt - "Extra" and iodized are not suitable, as they contribute to softening.

Non-compliance with temperature and fermentation time

It is important to adhere to the temperature regime (+ 18 ... + 22 ° C) and time frames (2-7 days). At a lower temperature, fermentation slows down, and with high - accelerates. If you already break the vegetable in a warm room and do not remove in the cold place on time, it will browse.

Storage of finished dishes at temperatures below 0 ° C leads to the freezing of sauer vegetables. In all these cases, the result will be softened cabbage, deterioration of taste (bitterness) and smell.

Most of the sauerkraut recipes are prepared with carrots. This orange root is added to give a snack color, aroma and even crispy effect. It usually adds a bit, 1/3 or 1/4 of a part of the total cabbage. If you move around with carrots, it can interfere with the normal fermentation flow.

Jerk

For salting, you need to take only fresh, unspoiled cabbage kochens. Supercerted vegetable already has an unpleasant smell and a sweet taste, and when ferventing, they will only be aggravated. Painted cabbage, which began to rot, is not suitable for winter snacks, even if you remove the leaves with the traces of rot. Such a product in the bank will not be broken, but turns.

Did you know? Juice of acidic cabbage helps not to bexicated when drinking alcohol and cope with a hangover after a stormy feast.

Unsuitable dishes

Capacity for the base has no less value than the quality of products. At the same time, the material from which the dishes are made are important.

• wooden barrel;
• glass jars;
• enamel saucepan;
• plastic container.

Important! Despite all the benefits of acid cabbage, it can not be eating people with hypertension, increased acidity, as well as with pancreatic diseases, kidneys and angrily bubble.

In no case can you choose cabbage in metal tank (stainless steel, aluminum, etc.). Milk acid reacts with metal molecules, driving a pan wall. At the same time, harmful substances fall into the snack, which paint cabbage into the dark color, which makes it not only the naplesteen in appearance, but also dangerous to health.

In addition to those listed above, there are some more recommendations that will help improve the taste and texture of cabbage snacks:

1. Mixing vegetables need to mix with salt, slightly pressing to produce juice. Strong push will make a snack with a soft, not crispy.
2. Lained cabbage mass must be covered with liquid all the time. With its disadvantage, a chilled brine can be addressed (1 st. L. Salts per 1 liter of boiled water).
3. During fermentation, it is necessary to pour the contents daily with a wooden stick to the bottom of the dishes to produce accumulated gases, otherwise the cabbage will become bitter.
4. Often, with salt in the brine, sugar is added to accelerate fermentation, but if you go over, the cabbage strips soften.
5. Together with carrots or instead of it, you can add other vegetables (cooler, Bulgarian pepper), acidic fruits (apples without cores, plums without seeds), acid berries (cranberries, cherry), salty and pickled cucumbers or mushrooms.
6. Suitable spices for chairs: bay leaf, carnation, peas of fragrant and black pepper, cumin, anise.

Recipes for cooking sauerkraut, classic and "with a highlight", quite a lot. But only adhering to the right brewing technology, you can make this snack so delicious that "Hold your fingers."

Why is cabbage after salting gets slippery?

Options can be a lot. Most often, this effect gives a shortage of salt, cabbage gives little juice and begins to wander. As a result, it becomes slippery. It can also be the effect of too hot marinada, when a part of the cabbage just welded, and did not sleep. Therefore, the cabbage is better to saline with a cold way, or to fill the cooked brine already cooled. Much means when sickling cabbage and its grade, bought cabbage can simply do not fit for salting, and being salad. In addition, it is unknown what effect will give various fertilizers that are stitching a shopping cabbage manufacturers to crush her growth. Well, of course, sauced cabbage should be kept in a cold place, ideal if there is a cellar.

Finally found the reason for which the cabbage can be snotty. The question is that I shifted sugar, I was mistaken with the norm and got such a result. It is possible to use as follows: to drain the brine from the can and pour salted water.

We had to throw out a tank of already cooked cabbage, because it became slippery, muddy and slug. We were then very surprised, asked for friends, it turned out to be Many fell on the cabbage. Separated a variety not suitable for salting. Where they were brought, did not ask. But since then, we first inspect the kochens, we ask where we were driving and what kind of grade. And it may still be slippery due to iodized salt.

Therefore, the salting is not the cause of cabbage snobrance.

you can make cabbage by different recipes, add apples, cranberries, lingonberries, carrots. The taste can be different, but the snotty cabbage from additives cannot work out.

As the practice and scientific arguments showed the ecologists, the cabbage is obtained by a scroll during the fermenting (singing) if nitrates remained. Sometimes cabbage is removed early, it does not ripen, nitrates obtained with soil fertilizers are not spent on the development of cabbage fork. As a result, when ferventing, there are not those fermentation processes, or rather, the process of rotting is underway.

The effect of delicacy may also give the use of iodized salt, since iodine also disrupts the process of milky-sour fermentation while serving cabbage.

The point is most likely that you have taken a cabbage of early grades to salting or the grade that is unsuitable for the quashen.

Also possible fermentation is also possible, because of which the cabbage becomes a snack and generally unpleasant taste. Cabbage should be stored in a cold place, and when sauming is well ringed all the vegetables that will be used.

The reason for this is salt, it should be up to 2% of the weight of the cabbage, otherwise the cabbage will not highlight the juice. Slipity may occur from the fact that the cabbage is stored in the warm room. My grandmother always stores sauer cabbage on the balcony, in the cold, because it turns out a crunch, juicy and unusually tasty.

Indeed, sometimes sauerkraut is obtained by slippery, and the brine in which it was preparing, somehow pulling.

Most often it happens if you use the recipe that uses sugar sand.

The second frequent reason is the use of iodized salt. Cabbage in these cases is not quas, and wanders. These are completely different processes. If the sauer cabbage is very useful, then the victorious will not bring the body any benefit.

And finally, the third reason - the cabbage was quas in the room, where it was very warm. Remember that the optimal temperature for the sauerkraut is 18-20 degrees, and it should be removed into a cool place for storage.

It may happen, because the saline cabbage was not removed from the heat in the cold. As soon as they cooked the can of cabbage, she cooled, clean the basement, to the balcony (if there is not hot). I began to wander, so the backing turned out. Also prepare cabbage only on proven recipes and observe the proportions, otherwise every time you will receive slippery cabbage.

Cabbage must be poured by a cooled brine, and not just boiling.

I, too, for the first time so, caught the cabbage that she got me like snotty mushrooms.

My cabbage salting recipe. Fill the cylinder with a chicken cabbage, moving layers with grated carrots, laurel sheet and fragrant pepper.

Brine at the rate of 1l. - 1stol spoon salt with a slide, and 2 tablespoons of honey. Usually I prepare 2 liters of brine, on a well-stuffed balloon. I cool completely. Bulk gradually. Then he caring the cabbage with a handle from the noise or a thick needle, so that the brine gradually sank to the bottom. When Bologna is full, assign it into a deep plate and on the windowsill.

When the brine runs into a plate, I put it in the sink, again I turn around the spin, so that the brine falls and the one that is in a plate, I drag again into the balloon.

After 3 days, the cabbage is ready.

But again, the brine I do not pull out, but I drag into a separate bottle and storage in the refrigerator. Since the cabbage seizure often coincides with the upcoming holidays and birthdays, then the brine is used after the holiday as a cure for a hangover (in it, honey, vitamin C).

The point is not how you were arranged, but what kind of cabbage variety. It is noteworthy, but there are varieties that are not suitable for salting. It is necessary to know and always clarify such small details from sellers, it is important.

Sauerkraut - A very popular and delicious product, which many hostesses are preparing for their families. It is especially relevant in the winter season. The tasty cooked sauerkraut will be an excellent dish for any table, both festive and ordinary. But sometimes it happens that checking the readiness of this product, we notice in incomprehensible slime. Many are wondering what it is for slime And where she came from, and it is possible to eat such a cabbage.

Recently, I, checking the bundled three days ago, noticed exactly the same mucus and decided to learn about it on the Internet. After reading several articles, I noticed that the opinion of their authors partially diverge. Some believe that this is happening only if the cabbage contains harmful nitrates and other substances. Others argue that the mucus in the sauerkraut appears, if you reap it in the warm room. Third people say that this is happening with improperly quay, that is, it is disadvantaged or poorly tamped. I think that all these statements except the first have the right to be.

What causes the appearance of mucus in a sauerkraut?

I tumbled one big cabbage head in two different banks and put them in different places. One stood under the battery, and the second in the opposite side of the kitchen. The recipe for the cabbage should be 2-3 days at room temperature. In my kitchen, she was about 22 0 S.

Three days later I checked the cabbage readiness and noticed that a mucus appeared in one of the cans, and the other turned out to be just excellent. Based on the fact that both banks were cooked with one cabbage and absolutely the same way, I can confidently say that the number of nitrates contained in it and the degree of salting (the amount of salt added) is unlikely to have a mucus.

In my case, the mucus appeared in that bank, which stood not far from the battery, so I believe that its formation is caused by increased temperature.

You can also consider the correct statement that the mucus may appear in the bank in which the cabbage is poorly tamped and contains air. In this case, as at an elevated temperature, there is a stormy reproduction of bacteria, which causes the appearance of mucus and the darkening of the product.

Can there be a sauer cabbage in which the mucus appeared?

I will say right away that there is nothing terrible and supernatural in the formation of mucus in a sauerkraut, and you can eat it without any harm for your health.

If you have noticed the appearance of the mucus at the very beginning of its formation (air bubbles appear on top over the cabbage and the fluid level is strongly rising), then I recommend mixing the top layers of cabbage with the bottom and put it in the refrigerator. It will stop the rapid development of bacteria and the formation of mucus. Using 1-2 days this cabbage will be completely ready for use.

If you notice the mucus too late, and it spread to the whole cabbage, then simply put it in the refrigerator and rinse in the sieve before use.

If you still do not decide to eat such cabbage in a salad, you can use it for cooking soups, baking pies, pies or just to extinguish. With such elevated temperature treatments, all bacteria will die, and the dishes themselves will turn out very tasty. Therefore, before throwing away a sauer cauldron with a mucus formed in it, think what and how you can cook from it.

How to reduce the risk of mucus in sauerkraut?

1. So that the mucus does not form in your sauerkraut, I recommend first item to make it on the right recipe.
2. Carefully sink cabbage. It should not be air, and the upper layers should be covered with "own juice". Otherwise, the cabbage turn around and / or the mucus is formed in it.
3. The first 2-3 days of the starter before placing the refrigerator is important to keep cabbage at the right temperature. It should not exceed 20-22 ° C, otherwise the rapid growth of bacteria and the formation of mucus is guaranteed.
4. Be sure to 2-3 days after the start of the start-up for normal storage, put cabbage to the cold, for example, in the refrigerator or in the cellar.

In Russia, the impertures of the centuries are acidic sauerkraut enjoyed popularity. This is due to the severity of the region and good crops in the fall: the hostesses came up with their own formulations and tried to keep the cabbage with a tasty and useful as possible as long as possible, so such a snack appeared in history. How to pick up cabbage at home, and what errors need to be avoided so that it turns out the crunchy, juicy, and most importantly, did not lose all vitamins during long-term storage?

Interesting to know: The benefits of the human body from the use of sauerkrauts go legends. The vegetable contains a large amount of fiber useful with diet for weight loss and diabetes, and lactobacilli, which are manufactured and growing during fermentation, have a beneficial effect on the intestinal microflora. Diabetes, pregnant women, people with gastrointestinal diseases (contraindications for pancreatitis, gout) and with a hangover highly appreciate this product. Cabbage is also useful for the female organism and beauty of the face due to the presence of a whole table of vitamins. Like the cabbage and child (schoolboy).

How to choose cabbage?

If you have never paid attention to this issue, you probably asked ourselves why the sauer cabbage becomes soft, does not crunch and distinguishes the mucus? This is not a secret, there are many reasons for it:

• you use early cabbage;
• if round kochevs were purchased in the store in packages, and not on the market, then, most likely, they are oversaturated with fertilizers or were previously frozen;
• you have not strictly observed the temperature regime - the fermentation temperature was above room;
• you did not plunge the sauced fermentation;
• little salt has been added;
• used incorrect varieties.

Important: Cabbage is a very humble vegetable, it must be chosen correctly, since not all late varieties are suitable for fermentation. According to the grandmother's unmatched recipe, sauerkraut and today it turns out with a crunch, if the varieties of type "Rinda" or "Glory" were used.

Sauer cabbage: classic rustic recipe

Ingredients

Portions: - + 50

• cabbage 2 pcs.
• carrot 1 PC.
• stone large salt 3 tablespoons
• pepper peas. 3-5 pcs.
• bay leaf 1-2 pcs.

For a portion

Calories: 19 kcal

Proteins: 1.8 g

Fats: 0.1 g

Carbohydrates: 4.4 g

60 min.Video Recipe Print

Prepare vegetables. We wash the cabbage thoroughly, cut the upper leaves and cut the kernel into two parts with a knife. The cabbage is shredded by mechanical way, and carrots are rubbed on a grater with small pieces. Many hostesses add it not by the recipe, but for color so that the dish does not look dim.

Move the cabbage to the hand until she gives juice.

We add a grated carrot, mix.

It is important to correctly calculate the salt. We interfere with it in vegetables and lay out in containers. You do not need to cook, thermal and thermal processing is not required. In Russia, huge wooden, for example, oak barrels were used in Russia, for example, oak barrels, because they were prepared, as a rule, for the whole winter. Now, to sleep, you can safely use any container - bidones or three-liter banks.
On the bottom of the tank, you can put cabbage sheets, pepper and bay leaf or immediately interfer spices in the cabbage.

Tightly trambra cabbage to salting in a jar or a small enameled tank, stainless or plastic bucket, approximately 3/4 volume. To do this, you can use an interpretation for potatoes or noise.

Then you need to put up the cargo for pressure. Someone puts a flat plate on the cabbage, and on top of a heavy stone, but you can use a conventional glass jar with water. Previously, put the aspen is full.

At room temperature, the cabbage should have a chance of 2-3 days (no longer than the week, but the three-day is optimal), then fermentation processes are launched. After 48 hours, it can be started to pitch a wooden skewer to come out carbon dioxide.

After cooking you need to transfer cabbage to the refrigerator, remove to the cellar or basement until you want to apply it to the table. Early shops even buried. You can eat! The main thing is to stop the fermentation process in time.

Important: Do not use iodized salt, so that the cabbage does not worry. The elements contained in it inhibit fermentation processes, and cabbage can darken, become not pure white, but dark yellow, rigid or, on the contrary, too soft.

The best and easiest recipe for sauerkraut is the easiest, classic, without adding carrots, sugar and honey, so experiment only at your own risk.

Sai cabbage, made according to the traditional recipe, can be stored at temperatures from -1 to +3 degrees almost 8 months, so in Russia, the hostess did it with a margin and carried it into the cold room to have enough for the entire winter. Due to the salt content and cabbage lactobracteries in the refrigerator can stand for a very long time. If it is tasty, then it will not be lingering there.




Many people think, since this dish has such a long shelf life and storage, it means that it does not deteriorate, but nothing eternal happens. It can not only be covered with a cabbage, but also to be covered with mold, so do not make too many blanks, if you are not sure that everyone will eat. The cooking technology is very simple, and a new bank can be made in a few days.

Tip: If the sauer cabbage is dry, does not give juice, it means that it will not be able to get old, and you used a variety that people are called "tin." But there is nothing terrible in this, you only need to fill over the boiled brine on your own (you can warm, but not boiling water) and choose a load heat so that a juiciency appears.

When you can sleep cabbage in 2018 on the lunar calendar

The Earth's satellite and the phase of the month have a great influence on fermentation processes, so if you want a cabbage to get a crunch, did not highlight the mucus, was not viscous or bitter, choose only favorable days.

If you pick up a coastal cabbage to a complete or decreasing moon, then it is most likely to be soft and sour. This regularity was noticed in Russia, so it is customary to make sauer cabbage on day 5 after the new moon is completed:

• in January it is from 18 to 29;
• in February - from 17 from 28;
• in March - from 18 to 28;
• in April - from 17 to 28;
• in May - from 17 to 27;
• in June - from 14 to 25;
• in August - from 12 to 24;
• in September - from 10 to 24;
• in October - from 10 to 21;
• in November - from 8 to 21;
• in December - from 8 to 20.

Important: Periodically check the cabbage at the fermentation stage to determine the degree of readiness. If you notice in time that there appeared a squabble film on it, you can stop the process of rotting and save the whole game.

Why is the sauer cabbage sorry?

It is very unpleasant when you have prepared a big party and hoped that you can stretch it for several months, and Cabbage is gritting. You can reanimate open banks in several ways:

• rinse under the crane and soak in water - many mistresses against this method, but if other options do not help, then the cabbage at least confuses their burglary;
• it is more common to calculate cabbage to leave carbon dioxide;
• put in the middle of the cans a special wooden wand moistened with cold water, she will take the bitterness on itself;
• to binding to disappear, try putting a cabbage from the jar into the package, turn it out and give to lie down for several hours.

Caulter can for many reasons: it is a bad carbon dioxide outlet, and improper proportions of ingredients, and too strong oppress, and if the temperature in fermentation was above room. Bat!




Why darkens sauerkraut?

Agree, the trade look at such a dish falls significantly, especially if you wanted to serve cabbage on the table or cook on an industrial scale, exposing for sale. Many housewives allow a number of errors in the recipe, due to which cabbage darkness:

• how many bi nor said that the usual salt is needed, they use iodinated, which differs in properties and prevents fermentation, launching other processes;
• fall asleep with cabbage shallow salt - only large, without additives;
• svalenka can darken because of carrots, as it gives color;
• it often darkens in warm, so the optimal temperature for the first 2-3 days is up to 20 degrees so that the raking product is not turned out.




What to do with sauna cabbage?

There is a lot of reasons why the cabbage is changing taste. You should know why this happens to prevent an error next time.

1. Sometimes cabbage is acid due to the fact that at the beginning of fermentation in Zakvask was added too much salt.
2. If the temperature in fermentation was above 20 degrees, the lactic acid is formed slower, which contributes to the development of oil-acid bacteria.
3. The poor carbon dioxide yield can strongly affect taste.
4. You used fine salt instead of large.

To save cabbage, you need:

• dilute the brine in which it is stored, the bay of inciphesiated water: This method is only suitable for small cans and dishes that you can shake to distribute the new brine;
• shifting a sauna to the container more, for example, a saucepan, and chopping fresh cabbage, which will absorb salt;
• add to sauerkraut chopped onto parts Fresh potatoes - hostesses typically use such a way if the soup or borsch reasons.

If the dish is too salty, then you do not need to be upset, because you can prepare soup, vinaigrette and experiment with spicy borschs. It is much better than if the cabbage is reset.

Sauer cabbage molded




This usually happens if you chose the cochanists are far from young, touched by rotting. You can not do anything with that, and you don't have to eat such cabbage. Just the next time be careful and use only fresh kochens for brewing. Molded cabbage can also because of the high temperature in fermentation, so if you have very warmly in the apartment, remove the container to the balcony (in the frost), to the basement or cellar.

If you see that the cabbage remains a lot, and do not want it to sleep from the shelf life, know - it can be frozen. It is better than the second time to restore her taste.

Why is the sauerkraut becomes snotty?

Such a slimy and slippery dish, similar to the snot, immediately loses its commodity look, but the situation can still be corrected by carrying out cabbage treatment. Sai cabbage reaches when there is too much air in the upper layer. Well, if you notice it at the initial stage, when the mucus only appeared.

1. Add brine to open liter banks, if it does not cover all cabbage.
2. Mix the quasher thoroughly so that the top layer go down, and the process of appearance of the bacteria slowed down.




Dangerously: If there was a bad smell from the cabbage, and the whole quasha became "snotty" - it will bring harm to the body, and not good. It is better to quickly throw away the entire batch in the present time and not pull with it. Why risk - you can choose! These are not mushrooms, but also very dangerous.

How to serve sauer cabbage on the table?

Usually no one shakes attention to the beautiful, as in the picture, filing this snack, but you can show creative:

• take out a quashan in beautiful little glasses that are designed for this;
• cabbage can be sprinkled from top of sugar sand, finely chopped dill;
• serve in a frying pan with stewed vegetables, fried meat, rice;
• make it from it a filling for a cake in the oven or dumplings, a saltwater in a slow cooker;
• add some color and serve a quasher along with sliced \u200b\u200bolives, olives, apple, on the side. Put a piece of black bread for contrast.

You can also watch photos and videos on the Internet, even on ours, at least in German sites, where a beautiful feeding of dishes is shown.

The ready-made sauerkraut on an old classic recipe crisp, tasty and moderately salted. If you marinate in Korean - just sharp and spicy. Peeter with beet (in Ukrainian) - sweet-sliced. If you push, you can cook the perfect snack under the Sabbath or festive vodka, please the guests and your favorite family, and friends will admire your culinary talents. And it does not matter - summer or winter in the yard: hurt the cabbage is always pleasant! And it is better to do at home, and not in the dining room.




By the way, do not be afraid to experiment with the types of cabbage (you can fight Peking), spices, salt and vegetables that can be added to the food (some are put before serving apple vinegar, grated horseradish, colored pepper, cranberry). And soon you will create a unique and unusual recipe that will not be ashamed to write to the recipe book, calling family. Bon Appetit!