Can white vinegar be used to pickle sauerkraut? Why not use white vinegar to pickle sauerkraut?

We all know that sauerkraut is a common food. It tastes sour and spicy, and is crispy and appetizing. It is very popular among people. Many people pickle sauerkraut at home. So can white vinegar be used to pickle sauerkraut? Let's take a closer look!

Can I use white vinegar to pickle sauerkraut?

It is best not to add white vinegar. It is better to let the cabbage turn sour through natural fermentation. Although adding white vinegar when pickling sauerkraut can shorten the time it takes for the cabbage to turn sour, the taste of sauerkraut with white vinegar is still very different from that of naturally fermented sauerkraut. So I suggest that you do not add white vinegar when pickling sauerkraut.

When we pickle sauerkraut, we mainly rely on the fermentation of lactic acid bacteria to make the cabbage sour. Lactic acid bacteria is a non-pathogenic bacteria. It will not produce any toxins during the fermentation process. Lactic acid bacteria can decompose the monosaccharides in the cabbage. The lactic acid produced by the disaccharides lowers the pH value and produces carbon dioxide in the fermentation process, which can make the cabbage in the container anaerobic. This can prevent the cabbage from being infected by other microorganisms and causing corruption and deterioration. At the same time, carbon dioxide, carbonic acid, ethanol and other substances will be produced in the fermentation process of the cabbage, which can make the cabbage sour and have a special sour taste.

Why don't you add white vinegar when pickling sauerkraut?

White vinegar is fermented with acetic acid. Its sour taste is different from the sour taste of lactic acid bacteria. If you add white vinegar when pickling sauerkraut, the pickled sauerkraut will taste wrong and will not have the sour aroma produced by the natural fermentation of cabbage. We usually don’t add white vinegar when pickling sauerkraut ourselves, but some merchants selling sauerkraut use white vinegar or vinegar essence to pickle sauerkraut in order to make it mature faster. The sauerkraut with white vinegar smells particularly pungent, and the sauerkraut is corroded by acetic acid, and the taste is soft and not crisp, and the soup on the sauerkraut is also yellow and not transparent. In order for us to eat healthier, it is not advisable to add white vinegar to sauerkraut.

What should I pay attention to when pickling sauerkraut?

1. When we pickle sauerkraut, we must not use iron or aluminum containers, because a large amount of lactic acid will be produced during the fermentation process of sauerkraut, which can corrode metal containers. This will cause the metal elements in the pickled sauerkraut to exceed the standard. Therefore, when we pickle sauerkraut, it is best to use porcelain jars or ceramic jars.

2. In the process of pickling sauerkraut, we must fill the large vat containing sauerkraut with water, and compact the cabbage with stones or other heavy objects so that the water covers the cabbage. The reason for doing this is to remove the oxygen in the water. Because carbon dioxide is anaerobic, no bacteria will be produced in the water without air. It will prevent the cabbage from producing bacteria and rotting during the pickling process. At the same time, it can play a role in sterilization, so that the pickled cabbage will taste more sour, crisp and delicious.