Every food product has its own expiration date, during which it must be eaten or the product must be discarded.
The same applies to sauerkraut, the signs of which can sometimes be recognized only by tasting the product. Here's how not to make a mistake.
Signs of a spoiled workpiece
First of all, you need to understand that cabbage creates an ideal environment for the development of microorganisms, both beneficial and vice versa.
1. The appearance should be a warning sign – the cabbage may seem slimy, sticky, or darkened.
2. Normal cabbage has a slightly sour smell; if the contents are disgusting, then there is no point in taking any further risks.
3. Taste – there may be a catch here. Even fresh sauerkraut may seem bitter. These are errors in cooking technology. In this case, the preparation can be fried, made into soup, used for pie filling, and other options.
Important: cabbage is treated with vinegar and at a temperature of 120 degrees Celsius to destroy the pathogenic environment.
4. The most obvious signs are painful symptoms. The body in case of poisoning with sauerkraut may react as follows:
- bloating will occur;
- general weakness and headache;
- the temperature will rise;
- nausea, vomiting, and diarrhea will occur.
Doctors remind about the danger of self-medication in such cases, because the consequences of food poisoning can be pancreatitis or cholecystitis.
