Why sauerkraut tastes bitter: don't make these mistakes when cooking

Sauerkraut is a real find in the fall. This product has a lot of nutrients because it is prepared through natural fermentation. You don't need vinegar at all. But very often, during fermentation, cabbage starts to become bitter.

This is due to several factors. The FoodOboz editorial team will tell you about the reasons for the bitter taste of sauerkraut, as well as a few of the subtleties of cooking.

Don't try to cook sauerkraut quickly

Cabbage needs at least seven days to ferment at room temperature and not be bitter. Three days will definitely not be enough, although many housewives are convinced that cabbage will be cooked during this period.

You have chosen the wrong variety

Not every variety of vegetable is suitable for making sauerkraut. These are the fruits of late and medium-late varieties. They will be bitter and the appetizer will not be juicy and crispy.

Do not forget to release the gases

While cabbage is fermenting, it is imperative to release the gases. This action will prevent a bitter taste.

Do not add too many spices

If you add too much dill or caraway seeds, kale can also start to become bitter. Therefore, do not add spices "by eye", be sure to follow the proportions.