Sauerkraut Too Sour: Here’s What You Can Do About It

Sauerkraut too sour: this will make the taste milder

If you want to prepare sauerkraut yourself, you can pay attention to the following during production so that the taste does not become too acidic at the end: Rinse the white cabbage briefly under cold water before further processing, and then let it drain. However, if you are preparing store-bought sauerkraut or heating your own, these tips can help:

• Add a little sugar while cooking. This very obvious measure takes the acidity out of the sauerkraut. Alternatively, a tablespoon of honey works, of course.
• Adding a finely chopped or grated apple or a finely chopped potato also takes the acidity out of the sauerkraut when cooking.
• Another option is to carefully add apple juice or pineapple juice. Both soften the sauerkraut but should be used sparingly so as not to distort the taste of the herb.
• If you have homemade light-colored jelly at home, such as quince jelly, the sugar it contains also helps to take the acidity out of the sauerkraut a little.
• Alternatively, you can refine your sauerkraut with various other ingredients that can make the sour taste disappear a little.