What can spoil sauerkraut and how to cook it correctly: sharing ideal proportions

Sauerkraut is a very healthy and tasty product that everyone should eat. It is worth noting that it promotes heart health. The lactic acid formed during fermentation is necessary for enriching the muscle tissue of the heart. The manganese in cabbage is involved in the regulation of fat and carbohydrate metabolism, thereby preventing the development of atherosclerosis.

The FoodOboz editorial team shares tips on how to make delicious and crispy sauerkraut so that it doesn't taste bitter or have an unpleasant odor.

What determines the taste of sauerkraut

1. The accuracy of the proportions

The fermentation process depends on this. If, for example, there is more or less salt than required, then it will not be possible to activate the growth of lactic acid bacteria, which are responsible for fermentation and fermentation.

2. About salt

If you want sauerkraut to be delicious, then do not use iodized salt and salt with spices for cooking. The best salt is coarse table salt!

3. How much salt is needed

It is very important to know that the amount of salt is calculated per kilogram of vegetables. Ideally, you should stick to the proportions – 25 g of salt (one tablespoon without a slide) per 1 kg of cabbage.

If you are cooking cabbage in a three-liter jar, you need to take approximately 2-3 kg of cabbage and 2-3 tablespoons of salt.