Never cook sauerkraut like this: why the vegetable darkens in the jar

Sauerkraut is a favorite dish of many Ukrainians, which perfectly complements the winter diet. It is rich in vitamins, minerals and other essential substances. However, sometimes, during cooking or storage, sauerkraut darkens, which causes concern among housewives. Dark color can affect its appearance, taste, and even safety for consumption.

The FoodOboz editorial team will tell you why cabbage darkens when it is still safe to eat. You can easily avoid such unpleasant situations.

Why sauerkraut darkens

Insufficient or excessive salt. Salt is a key element in the fermentation process, as it helps to release lactic acid, which preserves vegetables.

Too little salt. The fermentation process slows down, creating conditions for the development of pathogenic microflora.

Too much salt. It destroys beneficial bacteria that affect the quality of the dish. The optimal proportion is 24 g of salt per 1 kg of cabbage.

Use of iodized or Himalayan salt. These types of salt change the chemical processes, which leads to darkening of vegetables. Only coarse table salt should be used for fermentation.

Incorrect fermentation temperature and time. The fermentation process requires certain conditions:

• First 2-3 days: temperature +24°C.
• The next 5-7 days: the temperature drops to +20°C.
• During storage: the optimum temperature is from 0°C to -2°C.

Deviations from these standards may result in mold growth or darkening of the product.

Improper material of the storage container. It is better to use glass, enamel or wooden containers for fermentation. Metal containers without a special coating can react with brine, causing discoloration of the cabbage.

When dark cabbage is safe to eat

Oxidation of the top layer upon contact with air. Adding carrots in large quantities, which can color cabbage.

Lack of brine. If the liquid has evaporated, you need to add salt water. In such cases, cabbage can be consumed, but its taste may not be perfect.

When cabbage should not be eaten

Mold or rot. Even if the fungus is visible only on the surface, the product is unfit for consumption.

A reddish tint. This is the result of fungi that occur due to improper temperature or deficiencies in pickling.

How to avoid darkening of cabbage

Choosing the right ingredients. Use white cabbage with dense and thin leaves. Remove the top layer before fermenting.

Controlling the brine. The brine should completely cover the cabbage. In case of evaporation, add salt water immediately.

Compliance with the temperature regime. Strict adherence to temperature conditions at each stage of fermentation guarantees product quality.

Additional ingredients. Add cranberries, apples, or beets by marinating them separately to avoid unwanted coloring.