How much and where can sauerkraut be stored and how to choose the best place
People often ask: how much sauerkraut is stored? This question is of interest to those who are used to making large quantities of blanks. There are several factors to consider in answering this question. Maintaining the correct temperature and humidity settings will help maximize shelf life. The dishes and the components that make up the dish are not negligible.
Optimal storage conditions
To keep sauerkraut fresh for a long time, it must be provided under suitable conditions.
Temperature and humidity
A suitable parameter for this room is considered a temperature of + 2-5 degrees. At higher rates, the product will quickly become acidic. If it is impossible to ensure the optimal temperature regime, the product is allowed to be frozen. At the same time, it is allowed to do it only once. Refreezing will be fatal for the vegetable.
It is important to maintain a constant temperature. At the same time, cabbage is recommended to be stored in conditions of high humidity. Too dry air will damage the product.
Protection against mold
Late ripening types of cabbage can be stored for a long time. They can stay in the cellar for up to six months.To prevent the appearance of mold, you need to put cranberries or lingonberries in the product. Sugar and mustard have similar properties.
Salt water
When storing a vegetable, it should be checked that the brine completely covers it. If there is too little liquid, it is recommended to add saline solution to the container. If the vegetable is fermented in a volumetric container, then it must be squeezed tightly.
Conservatives
To increase the shelf life of the product, it is worth using the following preservatives:
- Mustard powder. Just sprinkle the room with this product. Mustard helps fight fungus and has antiseptic properties.
- Sunflower oil. It is recommended to pour it into a container with a coin. The grease forms a film on the surface which provides protection against oxygen. This will help stop the growth of bacteria.
- Horseradish. It must be grated and sprinkled with the resulting mass of the part. Horseradish helps stop fermentation.
- Cranberry. It is a natural antibiotic that contains benzoic acid.
Storage rules
To increase the shelf life, it is important to adhere to a number of recommendations.
With a refrigerator
It's a great place for a snack. It is recommended to put sauerkraut in the refrigerator in airtight bags. It is also allowed to use plastic containers. Such a container can be placed compactly. With such parameters, the product lasts well for 30-45 days.
In an oak barrel
It is better to put this container in a cool place - in the cellar or in the refrigerator. In any case, the temperature should not exceed +2 degrees.
With the systematic opening of the barrel, a moldy film will appear on the walls and surface of the brine. It is important to remove it quickly and treat the surface with a concentrated saline solution.
It is recommended to pay special attention to tightness, which should be systematically wiped off and periodically soaked in saline solution.
In the banks
This is a very practical container for cabbage. It fits easily in the fridge. To obtain a quality product, it is recommended to wash the dishes thoroughly in hot water and then sterilize them. This will help get rid of pathogenic microorganisms that can lead to sourness in the finished product.
When storing a piece in a jar, it is recommended to fill it to the top with brine, then pour in sunflower oil. After that, the container should be closed with plastic lids and put in a cool place. It is allowed to store the product in this way for 1 month.
In the cellar
This is a great place for sauerkraut. In winter, the optimum temperature and humidity are observed here. It is recommended to store the workpiece in jars, closing them with metal lids. It is not recommended to store cabbage for a long time in the summer, since even in deep cellars the temperature parameters reach +7 degrees.
Ways to extend shelf life
To extend the storage period of cabbage, it is allowed to use sour berries. To do this, put cranberries in the blank. Lingonberry would be an equally good option. The use of sugar is considered an excellent solution. Under the influence of bacteria, it turns into vinegar.
It is also allowed to make pickled cabbage.To do this, it is recommended to take the following components:
- 90 grams of salt;
- 5 kilograms of cabbage;
- 80 grams of sugar;
- 3 carrots;
- Bay leaf.
First, peel the vegetables. Then cut the cabbage and grate the carrots. Put all the ingredients in a container, put the spices and put them in a warm place for 4 days to start fermentation. Then put the ingredients in jars and sterilize them in a pot of boiling water for 40 minutes.
What is the best cabbage to ferment
Mid-season and late varieties keep better. Vegetables can ferment for a long time and will retain their crunch and firmness. Early varieties are characterized by delicate leaves, which are best used for salads.
Fermenting varieties have juicy, dense leaves. They are covered with fine veins. At the same time, cabbage heads have a very light shade. You should not use green varieties, as the appetizer will taste bitter. Sauerkraut is a tasty and healthy preparation that keeps for a long time. It is important to provide the snack in optimal conditions.