How to Save Too Sour Sauerkraut: A Chef's Trick
Sauerkraut was loved in both ancient and Soviet times, and the recipe was passed down from generation to generation.
But sometimes there is a miscalculation – the dish turns out too sour. Experienced housewives do not rush to throw away the cabbage, but correct the taste of the treat.
Even a very sour dish can be saved. Experienced cooks and skilled housewives know one trick that helps make the dish edible.
How to Fix Sauerkraut
1. First, you need to drain all the brine and rinse the cabbage thoroughly.
2. Then the cabbage should be dried well.
3. Next, the dish is put back into the jar or other container. The cabbage is filled with fresh water, and then sugar, salt and acid are added.
Adjust the desired taste and enjoy your favorite dish. You can also add onions and pour in a little oil.
Cabbage turns out too sour if it is kept too warm. They say that the more sour the dish, the healthier it is. Those who disagree with this statement can correct it as they like.
