Why is your sauerkraut become bitter and slippery? Here are three possible reasons

Sauerkraut is not just a childhood memory, but a trustworthy source of vitamins and probiotics.

Often, instead of the expected crispy and refreshing taste, we can face bitterness, mucus, and a spoiled mood. Why does it happen, and what if cabbage is unusable?

Why does sauerkraut become bitter?

Bitterness is an indicator that something happened during fermentation. Usually, the reasons are:

Insufficient amount of salt. Salt controls the fermentation process, and its lack opens the path for unwanted bacteria that spoil cabbage.
Errors in the process of fermentation. Incorrect temperature, excessive air access, or inappropriate packaging can lead to unsuccessful results.
Poor cabbage quality. Dried or damaged cabbage is unlikely to produce a good result.
If the bitterness is already manifested, do not rush to be upset. Try to wash the cabbage with cold water. Then you can sweeten it or add grated carrots to improve the taste.

Do you need to wash sauerkraut?

Only if it is crossed or bitter, in all other cases, washing can pick up some of the nutrients and aroma.

What to do if mucus appears

Determination of mucous consistency is an alarm. This may indicate that unwanted bacteria are stored in the jar. To correct the situation, take the following steps:

Wash thoroughly. Wash the cabbage under cold water.
Prepare a new brine. Use the correct salt ratio (about 2% of the weight of cabbage).
Transfer to a new jar and store in a cool place to avoid air access.
Proper fermentation is a kind of alchemy: it is only necessary to remember the proportions once, and your banks will always be filled with delicious, crispy, and healthy cabbage.