Sauerkraut: thanks to the activity of which bacteria it turns out? What acid is formed when the cabbage is fermented? Sauerkraut defects and the causes of their occurrence are women's advice

Causes of sauerkraut defects.

Contents

Sour cabbage is a traditional dish of Russian cuisine. However, not only in our country they love this pickle. It is worth noting that the hostess is not always good to prepare this salt, despite the simplicity of cooking. In this article we will tell you, thanks to which sauerkraut is formedAnd how to avoid her defects.

Sauerkraut: thanks to the activity of which bacteria it turns out?

It is not known to the end when for the first time they began to cook this dish, but it has now gained immense popularity. Pies, delicious first dishes are prepared from acidic cabbage, sometimes added to hot, prepared aza. There are many recipes of kulebyaki, a variety of baking with acidic cabbage. However, the easiest use is its mixing with onions and homemade sunflower oil. It turns out fragrant, and is very suitable, complements different types of potatoes.

Features of sourdough:

Despite the simplicity of cooking and a small amount of ingredients for making acidic cabbage, it is not always possible to achieve excellent elasticity of products, as well as a pleasant smell. Many housewives are interested in sauerkraut due to which it turns out?
In general, the whole process is quite complicated, with the appearance, reproduction and release of a huge amount of microorganisms, including bacteria and fungi. Depending on the temperature, the amount of sugar and salt, the number of different microorganisms can also vary, affecting the taste of acidic cabbage.
At the very first stage, yeast begins to multiply, due to which, during the first days, a large number of bubbles are visible on the surface of the cabbage. These are carbon dioxide bubbles, which manifests itself during the propagation of yeast. But soon, after a couple of days, lactic acid bacteria is blocked by the effects of yeast.

What acid is formed when the cabbage is fermented?

Why are the dish sour, and what acid is formed when the cabbage is fermented? On the third day after the sourdough, the number of lactic acid bacteria reaches its peak, but their activity is inhibited by the release of a large amount of lactic acid.

It is after this stage that it is necessary to put the cabbage in the refrigerator. This is due to the fact that with a high content of lactic acid, as well as lactic acid bacteria, mold can begin to multiply, as well as different types of mushrooms.

Sauerkraut defects

Violation of the preparation, as well as a slight change in the recipe, leads to the fact that at the exit we get an not entirely expected product.

Common sauerkraut defects:

Darkening, grayness
The appearance of mucus
Pink or red plaque
Softness

Why is sauerkraut darkens: reasons and their elimination

Most often, darkening and gray occur if a large amount of salt initially prevails in the brine. That is, the cabbage is much more salty than it should be. It is because of this that the gray color of sauerkraut appears. In addition, the darkening of cabbage can be caused by the presence of iron in the brine. This is mainly happening in the case of the use of barrels with metal bandages or metal on the oppression. Even with slight iron content, cabbage can darken. Often there is darkening when using new wooden barrels.

That is why, for the preparation of acidic cabbage, they try to soak new barrels for 20 days with the use of water, and then rinse with caustic soda. Otherwise, really for several portions of cooking acidic cabbage, you will receive a dark product at the output. This is due precisely with the interaction of wood substances with sugar, as well as bacteria and fungi that are released during the preparation of cabbage. Sved cabbage darkens Because of mold mushrooms. This is mainly observed if the amount of salt is exceeded.

Reasons for the acquisition of a gray shade:

The darkening of sauerkraut It can be observed due to the use of unclean salt. That is why use high -quality table salt, you can purchase a cleaned product that does not contain dark interspersed. In any case, iodized, small salt can be used to prepare this dish, because it can also contribute to a change in color, taste and smell of cabbage.
Often darkening of cabbage is also observed with a lack of oxygen. This happens if the flow of oxygen to the juice is tightly closed or completely covered with a depression.
Frequent darkening of acidic cabbage associated with non -compliance with temperature conditions. It is at temperatures above 25 degrees that cabbage can become dark. Therefore, it is necessary to observe the temperature regime, since the optimum temperature for the preparation of this salting is 20 degrees. Remember that when you decrease the temperature, you will need much more time for the dish to prepare.
But the excess of temperature does not at all lead to the acceleration of the oxidation process. Since the whole chain, and all the links of this chain go one by one, and do not replace each other. Therefore, the cabbage will not be able to cook faster, increasing the temperature to 25-28 degrees. As a result, you will receive a darkened product. Darkening can be observed due to the development of mold and mushrooms. This often happens if there is no juice that covers it on the surface of acidic cabbage. That is, thus, the product remains exposed. In this case, mold and fungus are really easily formed on its surface.

Why sauerkraut is not crispy: the reasons and their elimination

The quality of the finished product also depends on the starting raw materials. That is why it is not recommended for the preparation of sauerkraut to use winter varieties. The process of preparation is also of no small importance, so it is necessary to remove the green leaves on top, also remove all the dirt. Some cooks recommend after you chop the starting raw materials, rinse it with a lot of cold water. This will contribute to the better acidification of cabbage and the elimination of various impurities.

Causes of softness:

Sauerkraut is not crispy Because of dirty dishes. That is why all cans, tubs, as well as enameled dishes, is recommended to pour boiling water before use. This is necessary in order to kill all pathogenic microorganisms, as well as a variety of flora, which grows very well inside the salted solution.
Some girls and women want to decorate their cabbage, make it bright and beautiful. That is why they put a large number of carrots. However, it is worth remembering that this root crop contains a lot of sugar, which negatively affects the fermentation process. In the beginning, the first phase develops, during which a huge amount of yeast grows, which is why the second phase, with the release of lactic acid bacteria, is inhibited, its period is reduced. Thanks to this, a pink or reddish plaque may appear on the surface of the cabbage. This just speaks of the propagation of yeast. Accordingly, if you do not want to get a soft cabbage of pink color, we advise you not to exceed the amount of sugar, and also do not introduce a lot of carrots.
Among the defects of cabbage, you can also find excessive softness. That is, in fact, the dish does not crunch, inextricable, but rather soft. This just happens due to the excess of sugar. In this case, the cabbage does not develop lactic acid bacteria, which should come in the second phase, but yeast. It is they who destroy the structure of cabbage, so it becomes not at all crispy, soft.

Why there is bitterness in sauerkraut: reasons and their elimination

In addition to all these defects, cabbage can be bitter, that is, there will be violations of organoleptic properties.

The reasons:

The bitterness of cabbage It is connected precisely with the wrong choice of variety. The fact is that busting in sauerkraut It can be observed in the first two days from the start of cooking. It is in these two days that a large number of yeast stand out, because of this, some bitter taste may be observed.
However, when the next phase occurs, during which lactic acidic microorganisms multiply, the bitterness leaves and is replaced by the usual classical taste. In appearance, the dish should be white with a cream tint, crispy, with a pleasant smell of soaked apples or acidic cabbage.
There should not be any additional odors. It is for this reason that many do not add any spices to the cabbage and do not introduce pepper with peas, also bay leaf. The fact is that these additives can also significantly worsen the quality of cabbage, make it dark and soft.

Why sauerkraut is slippery: the causes and their elimination

Sometimes it happens that sved cabbage slippery. This is due to the development of mushrooms and pathogenic microflora, which most often develops due to the fact that the product is rebuilt. That is, it was kept longer than the prescribed time in a warm place, which is why after the reproduction phase of lactic acid bacteria and lactic acid, the next phase with the formation of mold began. That is why some viscosity, stickiness, slippery of cabbage appear. There is no such product.

In order not to spoil the food product, it is not recommended after falling asleep cabbage sugar to burn hard to achieve a huge amount of juice. After some time, he will appear, so there is no need to achieve it artificially, and squeeze it out of the strips of cabbage. This can also cause the deterioration of the organoleptic properties of the finished product.

Crucifying cabbage is one of the simplest dishes that is very simple to cook. However, in order to obtain a high -quality product, it is necessary to adhere to all the rules, and also not to add more or less than the ingredients indicated in the recipe.