Cabbage can deteriorate due to many reasons, but the main one is the lack of fermentation. If after a couple of days after the starter is not fermented, its fermentation is not observed, this can lead to stubbing of the workpiece.
Pick your recipe
Not every housewife succeeds in fermenting cabbage correctly the first time, because in order for the vegetable to turn out really tasty and not go bad in the first days, a number of rules must be observed. Failure to comply with at least one of them may lead to the choking of the workpiece.
So, in order to ferment cabbage, which would not go bad for a long time, it is important to correctly choose a vegetable for pickling. For the procedure, white cabbage varieties with juicy crisp foliage are ideal. Vegetables with dark green leaves are not the best option, since it is they that, when fermented, give the least amount of juice.
An important detail when pickling is the choice of salt. Now salt with various additives is on sale, however, it is worth remembering that when fermenting in cabbage, you can add only large rock salt, which does not contain various vitamins such as iodine and other things. Iodized salt is not suitable for starter culture, so if you want to prepare a long-stored product, then in no case use this seasoning.
Prescribing is also important. Many housewives, when pickling cabbage, add a little salt to it or poorly knead vegetables, not achieving the desired juice separation. All this is not the best way affects the leaven. Therefore, if you first decided to ferment cabbage, take salts of at least 2% of the weight of cabbage, then grind it with vegetables so that the juice stands out.
Well, in conclusion, it is worth saying that the cabbage can rot out due to the fact that it "suffocated". During fermentation, a gas is formed in the vegetables, and so under the influence of these gases, if they are not released on time, the workpiece begins to deteriorate. Therefore, timely piercing of cabbage is the only way out of this situation.