What should I do if I overeat sauerkraut? Advice of experienced chefs

Harvesting vegetables for the winter is not an easy task. It requires not only a desire, but also an ability. However, there are errors for everyone and you should always be ready to find a way out of the most difficult situation. For example, what should you do if you overeat sauerkraut? You can do it differently.

A simple solution

People constantly make workpieces. This is inherent in them by nature. In winter, when the season of vegetables passes, there comes a time of domestic conservation. Since ancient times, in every house of the hostess, cabbage was sour. It was considered not only useful food, but also the best snack. Do it tried for some family recipe, received from moms and grandmothers. But in such work, there is never a case without surprises. It happens that all the ingredients are taken in the right amount, and the taste of the product is not the right thing at all. For example, how to be and what to do if salted sauerkraut? This, of course, is unpleasant, but it is completely fixable. There are many different ways that will help fix the situation. It all depends on when the problem is discovered. The easiest way to understand what to do if over-salted sauerkraut and noticed it right away, even during the mixing of the components. Here you can simply increase the number of vegetables and everything will return to normal.

The main thing is not to be too lazy and mix everything well. Knowing such a secret, no one else will have to ask what to do if salted sauerkraut. The secret is simple, but very effective. Yes, and the reserves for the winter will be more.

Rescue with water

Sometimes the housewives are so confident in their recipe that they do not even try to sample the semi-finished product. As it should be, if sauerkraut is salted, and it became noticeable only at the moment when the vegetable mix let the juice.

In this case, too, do not panic. First you need to try the brine, because it accumulates the bulk of the salt. After this, you can drain some of the liquid and fill it with clean cold water. The moisture mixes and the solution concentration becomes lower. For cabbage you will get exactly the environment you need. For this method it is necessary to take into account the main rule: it is never possible to drain the entire brine. Otherwise, only water will remain for fermentation. The final product will turn out very fresh and not tasty at all. Therefore, we must strictly adhere to remember: if sauerkraut is salted at the first stage of fermentation, then it is simply necessary to reduce the concentration of the initial brine and continue the process.

Secrets of cooking

The brine during fermentation happens quite often. This is not so much depends on the skill of the hostess, but rather on the quality of the vegetable itself. If trouble happened in the initial stages, then it is easy to cope with it. And what to do if salted sauerkraut, but noticed it when it's too late to use all the previous options. Is it impossible to save her?

It turns out that there is a way out. True, he is not exactly familiar. Doing everything should be very careful not to spoil the product completely. For work you will need a raw chicken egg. It must be carefully removed from the shell and put in a bag or gauze folded in half. After that, the "surprise" should be placed in a container with cabbage and leave it there for about ten minutes. This time will be enough to make a significant part of the salt passed into the egg. To some mistresses, such a method is a little familiar. True, they use it when cooking soups, and as a hygroscopic component they take rice grains.

A win-win

And what about those who missed precious time? How to salted salted sauerkraut, if it became clear only when in the winter it was taken from the cellar? In its natural form, it is unsuitable for eating. How to be? Is it really necessary to throw away the product? It turns out that everything is fixable. The simplest option is to rinse the cabbage under running water, and then squeeze well. All the salt, of course, will not be washed, but what can be left easily can be muffled with fresh sliced onions and vegetable oil. Get a great salad, which will perfectly suit the hot young potatoes. In addition, salted cabbage can be used as a filling for pies. Preliminary it will need to be put out a little. With such cabbage, you will also get a good vinaigrette. And a surplus of salt will easily kill potatoes and butter. But the best option is the cabbage soup.

Only when cooking, salt should not be added or powdered broths should be used.