Causes of darkening sauerkraut in jars with salting

Sauerkraut was included in our usual diet as an independent cold appetizer and as an ingredient in other dishes. The technology of its preparation is not complicated, but it requires attention to detail. It is always a pleasure to serve white, crunchy and mouth-watering cabbage on the table, without any signs of defects. It would seem that a slight deviation from the prescription can lead to bad consequences, one of which is the darkening of the vegetable. What to do if a defect occurs and how not to waste time in vain, we will take a closer look.

The benefits of sauerkraut

Sauerkraut is a real healer for many diseases due to its high content of various vitamins. Surprisingly, the sauerkraut has long been used even in traditional medicine. Special properties are possessed not only by the vegetable itself, but also by its brine.

Useful properties of sauerkraut are given below:

1. Vitamin "bomb" . Vitamin C is the leading component. Its role in strengthening the immune system and maintaining the strength of our body has long been known to everyone. In addition to it, pickled vegetable contains vitamins A, B, K and PP, as well as essential minerals such as calcium, iron, zinc, selenium, phosphorus and, of course, iodine.
2. Healing acid . In addition to increasing immunity, sauerkraut has a major effect on the stomach. The acid contained in the brine serves as a prophylaxis of diseases of the gastrointestinal tract, gastritis, indigestion and has a beneficial effect on digestion. It is believed that the use of this product for half an hour before each meal reduces the risk of stomach disease and improves its microflora.

The activation of vitamins is due to oxidation, which is why sauerkraut is more beneficial than in raw. Also, after fermentation, fiber is destroyed, which contributes to better absorption of the product by the body.

Did you know? The rejuvenating properties of cabbage “miracle brine” are also known. Due to the high concentration of calcium, potassium, vitamin A and nicotinic acid, cabbage juice is considered to be a real “elixir of youth”, which affects the condition of the skin, the strength of hair, nails and eyesight.

Nutritionists say that this product is able to lower blood sugar and cholesterol, which explains its popularity among people with diabetes. Possessing unique properties and low calorie content, sour milk has won love even among the most fastidious gourmets.

Why sauerkraut is getting dark

Despite the fact that the process of making sauerkraut is simple and does not require special skills from the hostess, the chemical process itself, which takes place inside the vegetable, is complex and sensitive to a violation of technology. One of the deviations from improper preparation is the darkening of the product.

If the cabbage has become gray, this negatively affects, firstly, the presentation of the food, and in some cases can affect the taste of the workpiece or completely destroy the product. Darkening can occur for several reasons, which we will discuss below.

Wrong amount of salt

Fermentation is the harvesting of vegetables using lactic acid fermentation. For this, only white parts of the vegetable are used, not too grated. It is thanks to lactic acid that the vegetable is preserved and becomes acidic. This chemical process is impossible without the participation of salt. Salt neutralizes bad bacteria and enhances the preservative effect of lactic acid.

It is thanks to the salt that sauerkraut can be stored and not deteriorate, therefore, in this chemical reaction, it is one of the key elements. Salt should be table, coarse (by no means fine) and without impurities. The use of iodized salt, Himalayan and others will lead to other chemical processes and can cause darkening.

Important! Failure to comply with the proportions can adversely affect the quality of your cabbage. Lack of salt will slow down the fermentation process, and excess - can lead to the destruction of beneficial bacteria. The optimal proportion is considered to be 20-24 g of salt per 1 kg of cabbage.

Non-compliance with temperature and fermentation time

After salting, the fermentation process is divided into three stages, each of which involves different chemical processes that require individual environmental conditions:

1. The first stage is the active reproduction of lactic acid bacteria. Salt, put in the process of harvesting, causes plasmolysis of vegetable cells and provokes the evaporation of moisture from the secreted juice. Thanks to plasmolysis, the active substances pass into the brine. As moisture evaporates, salt will evaporate. From this stage, the development of lactic acid and other bacteria begins, among which the former eventually occupy a dominant position. The brine is characterized by turbidity and increased gas formation. The duration of this stage depends on the temperature regime. The most favorable conditions for the correct course of the process is the temperature of +17 ... + 24 ° С, at which 2-3 days are enough to go to the next stage. Low thermal indicators will cause a slowdown in fermentation, which will disrupt all further technology, and high ones will affect the formation of poor microflora.
2. The second stage is characterized by the release of lactic acid. The best condition for the fermentation process will be a temperature within + 20 ° C for 5–7 days. This is due to the multiplication of milk bacteria and inhibition of negative reactions. If everything is maintained correctly at this stage, the vegetable will concentrate the maximum amount of vitamin C.
3. The third stage is fermentation, which should take place at a temperature not higher than 0 ° С (and not lower than –2 ° С). An increase in temperature will provoke the development of mold, which will completely ruin the product and make it unsuitable for consumption. Fermentation takes several months.
   

Is it possible to eat darkened cabbage?

Many housewives are wondering if it is possible to eat a darkened sauerkraut, because you really do not want to throw out this useful product. If the vegetable has darkened due to physical processes, and not biological, then it should be consumed. However, for this it will be necessary to overcome the hostility to her unattractive appearance. Read also how to choose the best varieties of cabbage for pickling and pickling. What can be the physical causes of darkening, after which you can use a darkened workpiece:

1. The top layer of the vegetable has darkened due to the weathering of the brine. In the process of fermentation, the moisture evaporates, and that part of the cabbage that remained without juice blackens due to the oxidation of oxygen. It is enough to remove the top layer, and the rest of the cabbage can be eaten.
2. Harvesting darkened due to carrots. A large number of carrots (especially grated) stains the product. Although such a cabbage has lost its appetizing appearance, it is quite ready for use.
3. The product has darkened due to the use of iodized salt. Any salt with impurities gives rise to other chemical processes, because of which the taste of the product deteriorates, and also deprives the vegetable of whiteness.
4. The fermented milk has darkened due to a chemical reaction with the material of the container in which it is stored.
5. Cabbage has become mucous. It must be rightly noted that, in addition to the defect of darkening, such a disadvantage as the formation of mucus can also occur. If this mucus is transparent, then this is the result of too active breeding of milk bacteria. Such a workpiece is suitable for use, but it has an extremely unattractive appearance.
   

Biological causes of browning affecting the edibility of the product:

1. The development of pathological microflora . In this case, darkening occurs as a result of the activity of third-party bacteria. The reason could be an increase in storage temperature during fermentation. Such a workpiece is not suitable for use.
2. Mold formation . Even if mold has formed on the surface of the workpiece, the entire product is affected and should not be used categorically.
3. Darkening in the form of redness of cabbage . The redness of the vegetable is caused by the activity of mushrooms. The reason could be an increased fermentation temperature and an insufficient amount of salt.
4. The appearance of rot . Rotting is provoked by mold fungi. Any rot is pathogenic, therefore such a product cannot be eaten.

Did you know? The homeland of sauerkraut is considered to be China, where it originates from the 3rd century BC. For fermentation, the Chinese used Beijing cabbage or local bok-choi. From Asia, the dish spread throughout Europe, where it was especially rooted in Germany. Now sauerkraut is considered one of the symbols of German cuisine along with Bavarian sausages.

Sauerkraut Tips

Even such a simple process as pickling has many nuances, if you do not provide for it, you will not get a quality workpiece. It all starts with the choice of a vegetable. Typically, white cabbage is used for starter culture, as it is able to retain ascorbic acid after fermentation and has good taste.

The vegetable must be ripe - "in the juice itself", with dense and thin leaves. The upper leaves must be removed, as they can also give a darkening to the future product. For pickling, only light cabbage of sweet varieties are taken and only light leaves are cut. If you decide to add carrots for taste, then it is better to cut it, and not rub it on a grater. Since too fine grinding will provoke a large amount of juice, which will color the cabbage and change its taste.

There are also recipes with grapes and apples, but carrots and cranberries remain the most popular additives. In order for the pickled cabbage to remain snow-white, some housewives pickle it separately, and then mix it with cabbage as soon as the preparations are ready. To make the vegetable crispy - watch the level of brine, it affects not only the color, but also the structure. With a decrease in the level of juice, it is enough to add salt water.

For the piquancy of the taste, it is recommended to add sugar to the pickled vegetable. The standard proportions are as follows: for 1 liter of water - 1 tablespoon of sugar, 1.5 tablespoons of salt. In the first periods of fermentation, it is necessary to release gas (for this, cabbage is “pierced” with a wooden sterile stick in several places).

Since acids are released during fermentation, choosing the right packaging is very important to prevent metal oxidation and product spoilage. Glass, enameled and wooden containers are suitable for pickling vegetables (it should be noted that in a wooden container, the workpiece can also take on a gray hue, which is a consequence of natural chemical reactions). We advise you to read why sauerkraut began to be bitter. High-quality sauerkraut should have the following symptoms:

• evenly chopped strips (without stumps and leaves);
• additives (carrots, apples, etc.) are distributed evenly in the cabbage;
• juicy and crispy taste, dense or moderately dense texture;
• characteristic cabbage smell, with spicy and fresh notes, lack of extraneous odors;
• sweet and sour taste of cabbage, without bitterness;
• island brine;
• workpiece color from white to light yellow.

How to store sauerkraut?

In the first two stages of fermentation (7–10 days), the workpiece can be stored at room temperature in a dark place. For example, near the balcony (if it's summer time - you can put it on the balcony). Then the main fermentation process begins and the product is rearranged in the refrigerator or cellar, where it can be stored for several months. After opening the container, the storage life of the pickled milk is reduced. The favorable temperature is -1 ... + 4 ° C, so the workpiece continues to be stored in the refrigerator, basement or cellar.

If you harvest sauerkraut for a large family or for sale in oak barrels, then the storage period in this case is no more than 8 months. When stored in a glass jar, the product is not consumed after 2-3 weeks. Some housewives to save space in the refrigerator store the product in bags. If you opened the package, then you will need to consume cabbage within 6-7 days.

Important! It is strongly discouraged to store fermented milk in metal containers and damaged enameled ones, since the lactic acid secreted by cabbage during fermentation provokes metal corrosion.

Sauerkraut is a popular appetizer loved by many housewives. After all, this is a medicine in the cold season, and a delicious dish, and a great addition to cabbage soup, salads, vinaigrette. In order not to lose your time and not spoil the product, get acquainted with the possible causes of such a defect as darkening of cabbage. Thus, you warn yourself against mistakes in its preparation in the future and pay tribute to your work.