Sauerkraut is valued by gourmets not only for its pleasant sourness and enormous health benefits.
Many people love this dish because of its crunchiness.
But there is a problem: sauerkraut does not always acquire this consistency.
Sometimes the mass comes out too soft. Some gourmets characterize such a food product as follows: "snotty", "with mucus".
How can you avoid this common culinary mishap?
The secret of crispy sauerkraut was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How to Make Crispy Sauerkraut
It turns out that the secret to a pleasant crunch is cutting the cabbage head correctly.
Don't chop the vegetable too finely!
The pieces should be quite large: the minimum thickness is 5 millimeters.
Only if this condition is met will the sauerkraut not turn out “snotty”.
There is another option: you can skip shredding and just cut the vegetable into quarters. Even pickling whole heads of cabbage is allowed.
The main thing is not to chop the cabbage too finely, otherwise there won’t be any crunch.
For reference
Sauerkraut is a food product obtained from cabbage during its lactic acid fermentation (pickled cabbage), considered a national product in many European countries, including Russia, as well as in Asian countries (Korea, China, etc.).
Expert: Julia Arkhipova
