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Why Sauerkraut Turned Out Too Sour: The Main Reasons Are Named - What You Should Know
14.03.2024 11:33
Sauerkraut should, of course, have a slight sourness, but sometimes there is too much of this flavor.
In this case, it is impossible to talk about a quality snack.
However, the presence of excess acid indicates that obvious mistakes were made during the cooking process, noted Yulia Arkhipova, an expert on culinary issues at the BelNovosti online publication.
What violations are we talking about?
Temperature
It is important to remember that, according to accepted recommendations, the temperature when preparing sauerkraut should vary between 16 and 20 degrees.
The maximum allowable value should be 22 degrees.
If we exceed this norm, we create ideal conditions for microorganisms, which results in a sour taste.
Late refrigeration
It is important to remember that cabbage should not be left at room temperature for too long. The optimal time is considered to be 72 hours.
If you overcook the cabbage, the taste will be too sour.
Sugar
You shouldn't send sugar "by eye", especially in too large quantities. It's worth remembering that a sweet environment is ideal for bacteria.
As a result, too much sugar results in overly sour cabbage, as strange as it may sound.
Carrot
This vegetable should also not be introduced in large quantities, as it can lead to acidity due to the high concentration of natural sugar.
One medium-sized carrot will be quite enough.
Earlier we talked about how to make a delicious sour cream cake cream in just 10 minutes .
