We save the workpieces for a long time: is it possible to freeze sauerkraut and how to do it correctly

Sauerkraut is one of the most famous and widespread winter blanks. If the harvest is rich and there is an abundance of sauerkraut, there is a problem of product storage. Freezing is one of the best ways to preserve the flavor and healthiness of your snack.

Is it possible to freeze sauerkraut

You can definitely freeze the appetizer. At the same time, it practically will not lose its beneficial properties and taste characteristics.

This storage method involves packing sauerkraut in separate packages, jars or containers - that is, it is laid out in portions.

Points for and against

Like other storage methods, freezing has its advantages and disadvantages. The main advantage is the preservation of nutrients. The main disadvantage of freezing is a change in consistency.

Other advantages of freezing include the following:

1. Nutrients are preserved almost unchanged.
2. The finished product is always at hand.
3. Long shelf life - up to 8 months.
4. After a quick defrost, the cabbage is immediately ready for use.

Disadvantages of this storage method:

1. Thawed cabbage is not good for salads as it becomes softer.
2. The appearance of the product deteriorates.
3. The characteristic crunch disappears.
4. The workpiece takes up a lot of free space in the freezer or freezer.
5. The amount of vitamin C decreases.

How the composition and consistency will change

After freezing, the concentration of vitamin C in the product decreases, although the beneficial acids are preserved. For this reason, freezing is used as a last resort.

Use the product for cooking or eat it within the first few hours after defrosting. The vegetable keeps crunching for the first 3-4 hours, after which becomes soft.

If the product is not immediately consumed, it is highly discouraged to re-freeze the snack - it will lose most of the nutrients and become tasteless.

How to freeze correctly

The refrigerator is well suited for storing sauerkraut, as it is easy to maintain the required temperature in it. Some housewives freeze the product on a cold balcony, but in this case it all depends on the weather conditions.

Before being sent to the freezer, cabbage is laid out in jars of a suitable size, tamped and covered with lids. Also, plastic containers or bags are often used for this purpose, since there is not always a place for cans in the freezer.

Basic rules for freezing in bags:

1. The cabbage is stored without brine to save space. Also, if the packet breaks through, the liquid will not leak.
2. The brine must be preserved. After thawing, they are poured with cabbage to restore vitamins and the delicate taste of the product. The brine is poured into a plastic bottle, which is tightly rolled and placed in the refrigerator.
3. Freezer bags are chosen only for dense ones. Thin ones are not suitable for these purposes.

It is advisable to freeze the product in two stages. First, it is laid out on a flat surface (for example, on a cutting board) and sent to the refrigerator for a couple of hours. Then they are packaged in portions into small bags, these bags are folded into a large bag or container and sent to the freezer.

Terms and conditions of storage

Frozen sauerkraut can remain usable for up to 8 months, provided that the correct storage temperature is maintained. The required temperature is -18 ° C, that is, deep freeze.

How to defrost

In most cases, sauerkraut does not need to be thawed before use. For cooking borscht and other hot dishes, you can take frozen.

If, nevertheless, there is a need for defrosting, it is enough to remove the product from the freezer and put it in the refrigerator for several hours. After that, it will be ready to use.

How to apply

Thawed cabbage is used in the same way as regular cabbage. That is, it is taken for making pies, cabbage soup, shanks, potatoes, etc. But it is better not to cook salads from thawed cabbage - there will be no characteristic crunch.

Other ways to store sauerkraut for a long time at home

The storage time depends on the conditions:

1. In a refrigerator in a sealed container, the shelf life is 3 months. In an open bank - up to 12 days.
2. At room temperature, the product is suitable for use for no more than 3 days.
3. In a cellar or on a glazed balcony at temperatures from 0 to + 5 ° C, cabbage is stored for 4-5 months.

It is convenient to store sauerkraut in jars, since such a container does not require much space. The main condition for increasing the shelf life of the product is washing and sterilizing the cans. Thanks to this procedure, the pathogenic microflora is destroyed, and this is the most common reason for acidification of the blanks.

When stored in jars, cabbage is completely covered with brine, and about 5 mm of sunflower oil is poured on top. Banks are closed with lids and sent to the coolest place in the apartment. So the blanks are stored for more than a month.

In the refrigerator, cabbage is usually stored in plastic containers as they take up little space. With a tightly closed lid, the product lasts up to 45 days.

In winter, the temperature in the cellars often reaches minus marks, due to which the cabbage is stored for a relatively long time, especially if the cans are sealed with metal lids. Such blanks will last up to 4-6 months. During the summer period, this period is reduced to 1 month due to the temperature rise above + 7 ° C.

Tips on the topic

Key tips to help extend shelf life and maintain product quality at a high level:

1. For maximum preservation of nutrients, cabbage is covered to the top with brine. It is taken out of the liquid just before serving. If the brine does not cover all the cabbage, it is recommended to use a press to press down the bulk of the workpiece.
2. Regular sugar will not allow the cabbage to peroxide. It is used as a fermentation retardant. Put 1 tablespoon on a three-liter jar.
3. Vegetable oil is another powerful preservative. It is poured onto the brine surface to exclude oxygen access to the cabbage.
4. If the product is slightly peroxide, it is used to prepare hot meals. Sprinkle cabbage with 1 teaspoon of sugar before use.
5. To protect the product from mold, mustard seeds or mustard powder are added to the blank. But this changes the taste of the product a little - be careful with the quantity.
6. Berries added during the preparation of sauerkraut cranberries extend the shelf life by about 50%.
7. Horseradish prevents the development of fungi, which also increases the shelf life of the product. It is added to ready-made picklesso that the fermentation process is not interrupted prematurely.

Conclusion

The storage duration of sauerkraut directly depends on the conditions that were organized. To maximize shelf life, use sealed containers so that the product does not come into contact with air. It is also desirable to maintain a temperature of -18 ° C and below.