Not always it is possible to ferment cabbage so that its gustatory qualities pleased. It is worth overdoing a little a product in heat, and preparation becomes too sour. However to throw out such vegetables it is unnecessary, they still can be saved.
If cabbage at fermentation turned out too sour, then it is possible to correct taste of a dish only by soaking of vegetables in water or addition in preparation of alkalizing products. As for soaking, the procedure is very simple: it is necessary to part about 30-50 grams of sugar in liter of cold water then to fill in with the turned-out structure cabbage for a couple of hours. Usually this time is enough that vegetables lost a part of acid and became suitable in food. However It should be noted that this method can give to cabbage sweetish smack therefore if for you it is powerful argumt for refusal of the procedure, then you can replace sweetish water on обычныю (without addition of lump sugar), only in this case cabbage should be sustained in it twice longer.
Soaking of cabbage in water does a product to less crunchy therefore if vegetable is used further as salad, then it is better to refuse this method in favor of addition in cabbage of the following products: small chopped onions or cucumbers, the crushed salty mushrooms, chopped greens or spinach, grated carrots or apples. Naturally, you shouldn't put all above-mentioned products in salad at once, it will better be limited to one-two then to fill a dish with vegetable oil. By the way, it also improves taste of sauerkraut.
Not fans of above-mentioned fillings in salad should look narrowly at the following method of disposal of excess acid in preparation: it is necessary to wash out slightly cabbage in cold water, to spread out it on a flat dish (a layer in 1.5-2 cm) then to cover with a gauze or any cotton fabric, on a gauze to fill the washed-out rice and to distribute grain on the surface of fabric. In conclusion to cover everything and put a baking plate bends. Later a couple of hours excess acid will disappear.