Important conditions at what temperature can and should be stored sauerkraut

Sauerkraut has been known for its benefits and flavor since ancient times. In the old days, it was harvested in huge barrels and stored in cold cellars all winter.

At what temperature can and should be stored sauerkraut in winter, what conditions are important for the successful storage of the product, described in this article.

Optimal temperature conditions

The vegetable is fermented in warmth, at room temperature... The fermentation process stops when the cabbage is cooled to +8 degrees. But this temperature is not suitable for long-term storage.

What happens if the rates are higher?

If the pickled vegetable is kept at +5 + 7 degrees (for example, in the refrigerator), it will soon over-acid and become soft. The snack will keep crispness, taste and vitamins for no more than 8 weeks.

At room temperature, the product will not change its quality for just a couple of days... A one-time short-term increase in temperature in the storage does not affect the taste of the product.

If below

Constant maintenance of the temperature at the level of 0 -1 favorably affects the safety of the snack. The salt content in the product will not freeze with a small minus.

Freezing sauerkraut once does not affect the taste and vitamin content. Many housewives deliberately put portions of fermented vegetables into the freezer..

After defrosting, the vegetable can become soft, so it is stewed and used as a filling for pies.

Repeated freezing-thawing of the workpiece leads to its damage... The snack becomes soft, darkens, the content of ascorbic acid decreases sharply.

If constantly changing?

With significant temperature fluctuations, the content of vitamins and other nutrients in sauerkraut decreases. The product may taste bitter, the cabbage will become soft, slippery (mold fungi develop).

What else is important for storing a product in winter?

For the safe preservation of the product, you need to follow a few simple rules:

• the vegetable in the container is completely covered with brine;
• no light should fall on the jar;
• cans or barrels are tightly sealed, preventing air from entering.

You can learn how to properly store sauerkraut in jars. here... General rules for storing sauerkraut in the refrigerator are described here.

Tips on the topic of the article

Experienced housewives advise:

1. If the cabbage has little of its own brine, prepare an additional portion of the filling (100 g of salt per 1 liter of boiled and chilled water). The vegetable should be completely hidden in the brine.

   The oppression helps the product not float to the surface. It must be periodically rinsed and wiped with vodka.

2. The container with the product stored in the refrigerator is tightly sealed. Many people use vacuum bags, this extends the shelf life of the snack by 10-12 days.
3. Frozen cabbage is stewed or put in soup without defrosting. It is convenient to freeze the vegetable in portions, squeezing the brine well and placing it in a tight bag.
4. Prevents mold formation by placing scalded horseradish leaves on the product surface. In addition, sprinkle with sugar on top of the cabbage. Many housewives add apple cider vinegar to the brine (2-4 tablespoons per 1 liter).
5. If the storage conditions for sauerkraut do not meet the requirements, it is better to prepare the snack all winter, in small portions.

You will find a lot of useful information about storing sauerkraut here.

Conclusion

In an ordinary apartment, sauerkraut is kept in the refrigerator. A portion of the vegetable, drenched in brine and tightly closed, will lie there for at least 2 months. For long-term storage and subsequent use in processing, it is permissible to freeze the product.