Sauerkraut is one of the most famous everyday and festive dishes. With a large volume of preparation, the question arises of how to store the product to stop the fermentation process. Freezing is one of the options so that the snack does not lose its beneficial properties. How to do this correctly is discussed in this article.
Is it possible to freeze sauerkraut in a freezer?
It is possible to freeze the product, while the fermented snack will not lose its taste characteristics. Storage during freezing involves the packaging of the product in batch quantities in bags or other suitable containers.
How to freeze cabbage: step by step instructions
Vegetables need to be frozen according to this instruction:
- if possible, vegetables of a dense structure are selected, preferably coarsely sliced;
- cabbage is laid out (without salt) in plastic bags or containers of 500-1000 grams;
- in the upper part of the tank for storing the product, you need to leave about 20% of free space for expansion during thawing;
- air must be squeezed out of the bags, but this cannot be done from the containers, so they can be filled completely;
- on packages and other containers you can indicate with a marker the date of freezing;
- packages are stacked in the freezer.
Important! Such a product can be stored in the freezer for up to a year. At the same time, its useful qualities immediately after defrosting will be the same as before freezing.
Properties of Frozen Sauerkraut
The calorie values and BJU indicators can be stored in defrosted cabbage for several hours (2-3 hours). At this time, the product has properties that are the same as before freezing.
According to the BJU, the picture is as follows (data per 100 grams is indicated):
- proteins - 1.6 g;
- fats - 0.1 g;
- carbohydrates - 5.2 g.
However, within a couple of hours after defrosting, fermentation processes begin in the product, which change properties, increase acidity and lead to loss of consumer qualities.
Other storage methods
It is not always possible to store large amounts of food in the freezer compartment. Therefore, many housewives are looking for ways to save products in different conditions.
Storage on the balcony
In winter frosts, a balcony can be a great alternative to a freezer. If this part of the apartment is not heated, then it is possible to arrange tanks with pickled products there.
The rules are as follows:
- it is better to freeze not with brine - therefore, the liquid drains;
- you do not need to squeeze cabbage - moisture must remain in it;
- salted vegetables are packed in bags, plastic containers or glass jars;
- containers are carried to the balcony and wrapped in blankets, rugs, etc.
Under such conditions, the product is stored and used as necessary.Important! When the thaw sets in, all containers must be transferred to the refrigerator, chest freezer or urgently eat.
Cold storage
Keeping in the refrigerator is possible for a short period of time - within 1-2 weeks, after which the workpiece will begin to sour and deteriorate.
In this case, it is better to store it in a glass container and use it regularly in food.
Usually use the lower shelves of the refrigerator or the compartments for vegetables - there the temperature is lower and the product will last longer.
Did you know? When pickling cabbage on top of the product, you can put several whole sheets of vegetable. They are called shulyki and protect the mass from souring. And also - they are very tasty.
Cabbage freeze
Another way to preserve this delicious dish is to freeze. Here the recipe is simple: the prepared mass is carefully wrung out by the hands of the liquid, decomposed into bags and put into the freezer for storage.
Sauerkraut has long been used as the main dish of Russian feasts. This is true even now, after many centuries, and is used not only for independent use, but also for the filling of pies, kulebyak, pies. The method and process of storing sauerkraut is important for farmers and gardeners who have received a good harvest.
