Many housewives prefer not to buy sauerkraut, but to prepare it themselves.
A home-made product is both tastier and better quality. You can prepare it in advance and enjoy a healthy dish until spring.
There are many advantages, but there are also enough disadvantages. Most of them concern the taste of the final dish. Unfermented cabbage turns out ideal.
For example, a ready-made dish is impossible to eat because of its bitterness. There is no need to throw away the treat, because it can be fixed with one ingredient.
How to neutralize bitterness
The bitterness of sauerkraut is removed with unrefined oil. Add 2-3 tbsp, lightly sprinkle with sugar, and finally add fresh dill.
The cabbage should stand for a while, and then you can taste it. There won't be a hint of bitterness left.
It is not necessary to correct a bitter dish. You can make delicious cabbage soup with beef from it. Rich meat broth will kill the bitterness.
Bitterness appears when the cabbage is not pierced with a wooden stick during the fermentation process. Carbon dioxide changes the taste for the worse.
