How much salt to add to make sauerkraut crispy and not bitter: important tips

Sauerkraut is not only tasty and healthy, but also a versatile dish for all occasions, served at any celebration or just on the daily table. It is prepared in different ways for the winter: with carrots, beets, honey, brine, and cranberries. It can even be added to salads in its finished form.

When preparing such a preparation, it is very important to choose a good recipe, quality products, and strictly observe the proportions. Otherwise, the cabbage will start to deteriorate quickly and become bitter. The amount of salt affects the taste the most.

The FoodOboz editorial team has gathered information for you and will tell you how much salt you need to add to make sauerkraut not bitter.

If your recipe does not call for brine, here is an approximate ratio of ingredients: 1 kg of cabbage needs 20 salt (about 1 tbsp without a slide). Remember that only regular table salt is suitable for sauerkraut, and you don't need to experiment with other types.

As for the cabbage itself, only mid-season varieties are suitable for cooking. If you use early cabbage, it will turn out too soft and, accordingly, will not be stored for long. Salting late varieties is fraught with the risk that the product will eventually have an unpleasant taste and odor.

The following cabbage varieties are best suited for long-term storage:

• Round white cabbage.
• Large white heads of cabbage.

Important: the cut on the head of cabbage should be light and uniform, if there are at least minimal spots, it means that the process of rotting vegetables has begun.