To ferment cabbage deliciously, it is not enough to choose a good recipe.
We'll tell you about the main mistakes made when pickling cabbage that worsen its taste.
What not to do
Firstly, you can't take early cabbage. Only late and mid-late varieties are suitable for pickling.
Secondly, you need to shred cabbage not with a regular kitchen knife, but with a shredding knife.
Thirdly, you can’t use iodized salt, it makes the cabbage soft.
Fourthly, ready cabbage should not be stored in a warm place. The ideal temperature for storing sauerkraut is from 0 to +5 degrees.
Earlier we told you what to add to the pan when cooking dumplings so that they retain their shape and do not stick together.
