Ferment cabbage so that vegetable was tasty, it turns out not at each hostess. Even exact observance of a compounding doesn't give full confidence that preparation won't disappoint. Quite often and at skilled hostesses the cabbage turns out soft or in the period of a zakvashivaniye becomes not really pleasant consistence. The reasons for that can be a little.
Most often cabbage turns out soft and on it there is a slime for the reason that for preparation the improper grade of vegetable, immature heads of cabbage is chosen. Therefore if it is important to you to prepare not only tasty cabbage, but also that it was stored long, it is necessary to use exclusively mature vegetables, juicy, a certain grade. In case of use for fermentation of purchased heads of cabbage special attention should be paid them to the choice: they have to be light, dense, slightly flat.
If the grade of cabbage is chosen correctly then the reason of damage of cabbage in non-compliance with a compounding. At fermentation it is necessary to use not less than 2% of salt of cabbage weight (at smaller quantity vegetable can not give due amount of juice), to carefully pereminat weight before an utrambovyvaniye it in a bank/pan, in time to pierce the begun to ferment structure for disposal it from gases, to maintain in heat before the end of fermentation. Non-compliance with the last point most often leads to damage of cabbage because of what it becomes soft and slippery. Understand that preparation is ready to moving to cold simply: on a surface of a brine foam ceases to be formed plentifully, cabbage develops a sourish saline taste and has crunchy consistence, and the last properties will remain a long time.
Many hostesses consider that slimy and soft cabbage becomes because of addition in it various fillers, for example, of apples, a cranberry or cowberry. Actually these fruit and berries contain acids which are constrained on the contrary by reproduction of unnecessary bacteria in cabbage, at the same time don't interfere with formation of lactic acid. Therefore if you love these additives, then don't neglect them.