It is difficult to imagine a winter table without sauerkraut. Prepare it is very simple, and how many vitamins it contains in itself! This delicacy can afford everyone!

Sometimes such an unpleasant moment is found as bitterness in taste. Let's try to figure out the causes of bitter taste. Causes of bitter taste. How to remove bitterness in the cabbage. Saltling procedure.

May be charge due to the fact that it did not pierce the codes. As soon as the starting process begins, gases begin to form in the cabbage, which have no opportunity to independently exit from the depth of the container in which it can be quas.

It is necessary to help her in this, producing piercing with a wooden stick with an acute end. So you need to do, getting until the bottom, several times a day. It is necessary to stop when the cabbage moves away.

Of course, this is not news for those people who quasite cabbage every year. But newbies will help. In the cabbage there is a bitterness that goes with gases at Zakvask.

Beggar may appear due to salt. Salt when soldered, you need to use the usual cooking. Some take iodized, thinking that they are doing better, but not in this case. After the salting, it is not recommended immediately puts cappist to the cold. It should be warm to punish well. After removing the foam, take it out on the cold.

Another reason may be in the insufficient number of salt. In a classic recipe for 10 kilograms, cabbage take 200 grams of salt.

Maybe such a grade is not suitable for salting. Cabbage varieties for this need to take late. For example, a very good grade "Glory", "Moscow Late", "Kharkov Winter", "Geneva F 1" and "Valentine F 1".

Very important point is cabbage cutting time. It must be cut off after two days after hit the first frost. If it is squeezed early, it wakes care when salting, as it did not stand. Even after the cut slices, it is not solid early. It should lie down and gain maturity.

Be sure for a simple reason: it is not ready yet. The process of salting is not completed. It is easy to find out. Look at it if it's white cabbage on color is not ready. It should be slightly transparent and a bit grayish. At the beginning of the salmon and at the end color and taste are very different.

The reason can even become a barrel or a container in which you saline cabbage. Many many use glass three-liter banks. This is a very good option. The problem with storage disappears by itself. And it does not get soft - just does not have time!

You can do it throughout the winter. As soon as she wants. Only by April, the cabbage becomes a little dry. When salting lacks the released juice. In this case, the upper layer in the bottle you just need to remove.

Mustache in the cabbage you can try to remove. When brewing kochanov, they must be gently pierced with a wooden and thin stick in different places. Also, this wand sticks out in the middle of the container in which the cabbage is laid.

Before you gathered to feed cabbage on the table, it must be put on the plate and give a little ventilate, sometimes mix.

Do not wash with cabbage with water. It will spoil even more. If you can not part with it, you can save the situation by converting a sauer cauldron into pickled.

Squeeze the juice from the cabbage, add a little - slightly sugar, vegetable oil is a bit vinegar and chopped onion. After that, mix well, put the glass into the cans and remove into the cool place.

Soldering procedure

Preparation occurs in this way. Cabbage must be finely chopped with a knife or grater special. Cut cabbage to be folded into a bowl or a basin, speaking salt every layer.

After that, mix pressing your hands and shifted into the prepared containers where the saline crashes. Very convenient to lay cabbage in three-liter banks. It is convenient to store in them and at the right moment it is always there. The glass is good because he has no extraneous smells.

When Zakvask in such a container there is no extraneous lift. Then put the jar in a bowl. This is to brine that wakes out from the neck fell not on the table. Three days of cabbage should be breathing warm.

Do not forget to pitch a wooden stick several times a day to the bottom of the bank (so that carbon dioxide go). After this time, close the lid and take it into cold or put in the refrigerator.

Cabbage is prepared with the addition of the following components: with carrots (rub on the grater), apples, cranberries and honey. Summer cabbage can be eaten with different side dishes. It is added as filling in pies and dumplings. It is an important ingredient in the preparation of Vinegret and other salads.

When feeding onto the table, the cabbage is watered with sunflower oil and put onions chopped by half rings.