Sauerkraut is a fermented cabbage dish that has a sour, acidic taste. While this taste is essential to what makes sauerkraut so unique and delicious, sometimes it can be too strong. If your sauerkraut is too sour, there are a few things you can do to fix it.
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Rinse and soak the sauerkraut
Rinsing the sauerkraut might be the quickest way to fix sour sauerkraut. Simply place the sauerkraut in a colander and rinse it under running cold water. You may need to rinse several times according to your acidic preference. If rinsing doesn’t reduce the sourness enough, you can try soaking the sauerkraut in a bowl of apple juice and let it sit for at least 30 minutes.
Add fatty ingredients
Adding creamy and fatty ingredients, such as avocado, tahini, or a little olive oil, can neutralize the sour and acidic taste of sauerkraut. Just mix these ingredients in your sauerkraut until you reach the desired flavor. Of course, this will make your sauerkraut less than authentic and not Bavarian at all, but oh well, it beats hypertension for the rest of the day!
Add sweeter ingredients
Another way to reduce the sourness of sauerkraut is to add sweeter ingredients, such as apples, pears, corn, raisins, or puréed dates. Looking for something new? Try adding guava paste for fruity and exotic sweetness! These not only balance the acidity, sourness, and bitterness taste of the sauerkraut, but also make your dish more flavorful.
Add some acidity-neutralizing veggies
If you want to keep the sour flavor but tone it down a bit, try adding some acidity-neutralizing starchy foods, such as potatoes or carrots. These veggies will help take the edge off the sourness while still letting the unique flavor of sauerkraut shine through.
Of course, you can always add more cabbage to your sauerkraut if you want to tone down the sourness without changing the flavor too much. Just be sure to add fresh, unfermented cabbage, so it doesn’t spoil the fermentation process.
Use it as an ingredient in other dishes
If your sauerkraut is still too sour for your liking, you can try cooking and mixing it in your favorite dish. It helps mellow out the flavors and make it less acidic. Just be sure not to overcook it, or you’ll end up with mushy sauerkraut.
How to prevent sauerkraut from getting too sour?
When you make sauerkraut at home, following a great recipe and measuring the number of ingredients used are crucial. Here are a few tips on preventing sauerkraut from becoming too sour.
Monitor the fermentation
The key to preventing sauerkraut from getting too sour is closely monitoring the fermentation process. Make sure the cabbage is fully submerged in the brine, and check on it regularly to ensure it’s not fermenting too quickly. If you see any mold or discoloration, scoop it out immediately.
Choose the right cabbage
Use fresh, high-quality cabbage when making sauerkraut. Avoid wilted or bruised leaves, as these can lead to quicker fermentation and a more sour flavor. Some varieties, such as red cabbage, are naturally sweeter and produce less sour sauerkraut.
Taste the sauerkraut frequently
It’s essential to taste the kraut about four to five days after making it, stop the fermentation process, and store it in the fridge immediately once it reaches the desired taste. If it’s too sour, rinse the sauerkraut, drain the brine, and store it in the refrigerator.
