There are many options of fermentation of cabbage, and when using each of them snack with ""highlight"" as a result turns out. However to salt vegetable and at the same time not to spoil a dish, it is important to know what can be added at its fermentation and what - is impossible.
Quite often hostesses who for the first time decide to ferment cabbage, are interested in a question of whether it is necessary to put in preparation sugar as this seasoning will affect taste of cabbage. And so at once It should be noted that there is great variety of recipes of fermentation of cabbage among which options with addition of sugar occur quite often, however in the classical recipe the component preparations are cabbage, carrots and salt.
As for sugar and other herbs seasonings, their addition is optional, this matter of taste of everyone. The majority of spices doesn't influence a zakvashivaniye of vegetable and terms of its subsequent storage at all, however affects taste of a ready-to-eat meal very considerably. For example, the thyme, a carnation, bay leaf and sugar which successfully are in demand for many hostesses at fermentation of cabbage give to a dish spice and sweet. If to use such cabbage in food only in the form of salad, addition of all above-mentioned will be only by the way, however if cabbage is planned to be added to soups, sugar can negatively affect ready-to-eat first course.
From the aforesaid it is possible to draw a conclusion that sugar in cabbage at its fermentation can be put, it won't affect safety of a product, and to affect only its taste. But if you don't know that you will do with cabbage in the subsequent, then it is better to refuse sugar. To data - it can always be added already to ready sauerkraut and its taste will differ in nothing from that to which added sugar at the beginning of fermentation.