Sauerkraut can be purchased at the supermarket without having to cook it, but many housewives still prefer to cook it themselves.
But not everyone gets the perfect snack. Sometimes the reason lies in one big mistake.
It's not just about proportions and the amount of salt. There's another nuance that makes the cabbage sour and soft.
The essence of the error
If the cabbage is poured with brine, it should never be kneaded by hand. You just need to put the chopped cabbage together with the carrots in the jars.
Otherwise, the fermentation process will slow down significantly. There is a 99% chance that the dish will be spoiled and you will have to start all over again.
The opposite situation is when the preparation of the snack is provided by cabbage juice. Then it is necessary to mash the vegetable.
Otherwise, the cabbage will not give juice, the preparation will spoil, becoming covered with mold, and you will also have to start over.
