Sauerkraut itself is very tasty. If you add cranberries to it, it will be much healthier! A feast is not complete without cabbage pickles; this appetizer is always sold with a bang. The fermentation process takes at least 2-3 days. For those who do not want to wait, a quick recipe for sauerkraut with cranberries will help.
Sauerkraut is available all year round due to its low calorie content and beneficial effects on the body, it should be cooked as often as possible.
Required products:
- head of cabbage for 3 kg;
- salt -50 g;
- sugar -20 g;
- cranberries -70 g;
- Bay leaf;
- allspice and black pepper;
- carnation -3-5 pcs.
Cooking:
- First of all, you need to choose the right head of cabbage. Early varieties for sourdough are not suitable; it is best to take late cabbage.
- You need to choose cabbage by appearance and weight, if you knock on it with your hand, it should be dense. Have the color characteristic of white cabbage. Loose with low weight will not work, such cabbage as a result will turn out soft and tasteless. There is such a cabbage that is bitter, it should not be taken.
- When sourdough, cranberries are put fresh or frozen, there is not much difference in this.
- Chop the prepared head of cabbage with a knife or a special grater into a deep bowl. Add salt, sugar, grind with your hands to let the juice flow. Season with spices.
- Next, pour in the cranberries, mix again and you can put in a bowl where it will ferment.
- It is better to ferment in a glass jar or stainless steel bowl. In ancient times, sauerkraut was prepared in wooden barrels, in which cabbage turns crispy and is stored all winter.
- It is not necessary to cover the dishes with a lid, but oppression will be very useful. Place a cabbage leaf on top to keep it from chapping.
- During fermentation for 2-3 days, you should periodically pierce the contents of the jar with a stick.
- Keep in a not hot place, when ready - place in cold storage.
Salt fermentation exclusively with table sea salt, you can not take iodized and finely ground salt.
In the bank for the winter
Required products:
- cabbage forks per 2.5 kg;
- sea salt - 35 g;
- sugar - 50 g;
- cranberries -120 g
Cooking:
- Sprinkle chopped cabbage with salt and sugar, rub well with your hands.
- Add cranberries, mix again, arrange in sterile jars.
- Boil water in a saucepan, place nylon lids there.
- In a jar for the winter, cover the cabbage with hot lids and send it to the cellar.
- The lack of heat in the cellar will not allow the cabbage to ferment.
With berries and honey
If sugar is replaced with honey, fermentation will only benefit from this. Honey will give a special taste and make the cabbage even healthier. The recipe will appeal to those who do not eat sugar.
Required products:
- cabbage forks per 1.5 kg;
- cranberry-70 g;
- a spoonful of table salt;
- honey -25 g.
Cooking:
- Prepare the cabbage as in the classic recipe, but add honey instead of sugar.
- Before laying in jars, put cranberries, if this is done earlier, it will fall apart.
- To give time for the starter in the process to release fermentation gases, you need to poke the contents of the jar with a stick.
- Store fermentation with cranberries and honey in the refrigerator.
Crispy sauerkraut with cranberries
Required products:
- cabbage - 1.75 kg;
- cranberries - 25 g;
- salt - 1 tbsp. l.;
- sugar -1.2 tbsp. l.;
- spices.
Procedure:
- Sprinkle chopped head of cabbage with salt, sugar and grind. The cabbage should release juice, soak in the marinade. Next, mix everything with cranberries and spices.
- Pack salad into jars. Cover with a cabbage leaf or napkin.
- Let ferment at room temperature for 3 days. At this point, juice may flow from the jar, so it is better to substitute a tray under them.
- As soon as it ferments, close with a nylon or metal lid.
- Store crispy sauerkraut in the refrigerator.
With the addition of apples
Since ancient times, cabbage with apples has been fermented, it turns out fragrant and crispy. You can diversify this recipe with cranberries, then it will be twice as tasty!
Required products:
- cabbage forks 1.7 kg;
- 2 sour apple varieties;
- cranberries -30 g;
- salt -1.2 tbsp. l.;
- sugar -1.5 tbsp. l.
Cooking:
- Remove core from apples and cut into slices. If you ferment a large amount of cabbage with apples, you can put them whole for the winter. Then you can enjoy not only sauerkraut, but also pickled apples.
- Cut the cabbage, grind it with salt and sugar. Add cranberries and apples.
- Put in a bowl where it will ferment. Put oppression or cover with a leaf of cabbage.
- Keep fermentation with cranberries and apples in the room for 3-4 days. Then put in the cold, cover with a lid.
How to ferment in brine
In brine, cabbage cooks faster, but it is stored less exclusively in the refrigerator, otherwise it will peroxide. Put in clean jars, do not cover with lids. A tray is placed under the jar to drain the juice.
Required products:
- cabbage -1.5 kg;
- 1 carrot;
- cranberries -25 g;
- 1 spoon of salt and sugar;
- spices.
Procedure:
- Shredded cabbage is mixed with carrots and cranberries. Spices are added: bay leaf, peppercorns, cloves, dill seeds.
- They put it in a clean jar, you don’t need to ram it hard, medium density is enough.
- Pour water into the jar to measure how much you need to prepare the brine.
- Drain the water into a saucepan, add salt and sugar there. Boil and cool completely.
- Pour the brine into the jar. Cover it with a cloth napkin, let it soak for 2-3 days.
- Depending on the variety, cabbage can ferment faster and vice versa, so it's best to try it.
- Store in a cold place. The brine is not drained.
Sauerkraut with cranberries without salt
Required products:
- cabbage forks per 1.5 kg;
- cranberries -150 g;
- carrot;
- 2 cloves of garlic;
- a spoonful of sugar.
Cooking:
- Chop the cabbage and grind it with sugar.
- Coarsely grate carrots. Peel the garlic, chop finely.
- Mix vegetables in a deep bowl, then place in a container where cabbage will ferment for 3-4 days.
- If there is little juice during the fermentation process, it is better to add water. Store sourdough prepared without salt in the refrigerator. The taste will be slightly different and not stored for so long, otherwise there were no complaints about the recipe.
Instant preparation
If you really want cabbage with cranberries, you can use the express recipe. Therefore, the way to ferment cabbage very quickly, it tastes with a pleasant sourness.
Required products:
- 500 g cabbage;
- carrots -50 g;
- cranberries -2 tbsp. l.;
- sea salt -0.5 tsp;
- sugar -1 tbsp. l.;
- vinegar -35 ml.
Procedure:
- Chopped cabbage with grated carrot salt and sugar grind. Pour in the vinegar.
- Add cranberries, mix everything, if desired, season with vegetable oil.
- Cool down, serve.
With cumin
Cumin has a pronounced taste, fermentation with its addition will acquire an excellent aroma. Such a sauerkraut salad will surprise even culinary gourmets.
Required products:
- 1/3 medium cabbage;
- 1 carrot;
- 0.5 st. spoons of salt;
- a spoonful of cumin seeds.
Cooking:
- Combine shredded cabbage with grated carrots. Sprinkle the vegetables with salt, rub to release the juice.
- Pour cumin, mix again and place in a bowl under oppression for fermentation.
- After 4 days it should be ready.
One of the most delicious and incredibly healthy vegetable snacks is sauerkraut (with cranberries, apples, lemon, carrots, cumin, honey). The fermentation process allows you to save all the vitamins and minerals contained in the vegetable.
Additional components, for example, honey or cranberries, help to enhance the vitamin effect, increase the shelf life of the product, improve taste and add subtle notes of delicate aroma. Sauerkraut with cranberries is often referred to as a "vitamin bomb". It has a considerable amount of vitamin C, PP, B, macronutrients and nutrients.
Classic recipe for sauerkraut with cranberries
This is perhaps the most popular and budget vegetable snack for the winter. It is made quickly, simply and from available ingredients.
Grocery list:
- Head of cabbage (medium size) - 1 pc.
- 220 g frozen (fresh) cranberries.
- Two kilograms of carrots (grated).
- Salt - 2 tsp. spoons.
- Bay leaf - 3 pcs.
- Sugar sand - 2 tbsp. l.
How to ferment cabbage
It is recommended to chop vegetables finely enough with a special knife. You can use a coarse grater to chop carrots. Add salt and sugar to cabbage. Thoroughly mix the vegetables with your hands, squeezing lightly. It is very important that the cabbage gives juice.
Cranberries are recommended to be washed well before being sent to the dish, dried and divided into three or four parts. In bulk dishes (preferably enameled or ceramic), we send a small part of the cabbage with carrots. Sprinkle one part of the berry on top and put a bay leaf. Thus, it is necessary to create several layers.
After all the cabbage is placed in a container, cover it with a flat plate on top. We put oppression. It can be an ordinary three-liter jar or a slightly smaller saucepan filled with water. We cover the "structure" with a napkin or towel. We leave sauerkraut with cranberries for five to six days.
It is very important that cabbage is not left unattended during fermentation. Once a day, be sure to pierce the cabbage with a long wooden skewer in order to release excess gases formed during the ripening process. As soon as a small foam begins to appear on the surface, this is an indicator that it is time for the gases to escape.
Ready-made sauerkraut with cranberries is laid out in small jars and stored in a cellar or refrigerator. Before serving, it is recommended to add onion half rings and a few tablespoons of vegetable oil to the vitamin cabbage salad.
Sauerkraut with honey
Extremely healthy and incredibly tasty is sauerkraut with cranberries for the winter, to which honey has been added. It not only enriches the appetizer with useful trace elements and fruit acids, but also gives sauerkraut a surprisingly delicate fresh flavor. Note that when tasting, honey is practically not felt in the dish.
Ingredients
- Cabbage - 3 kg.
- Carrot - 200 g.
- Cranberry - 120 g.
- Salt - 25 g.
- Honey - 35 g.
- Peppercorns - 5 pcs.
- Bay leaf - 4 pcs.
Cooking method
For fermentation, it is better to choose cabbage, which belongs to late-ripening varieties. Such heads of cabbage will differ in hardness, density and richness of taste.
As in the previous recipe, the cabbage must be very finely chopped, and the carrots must be chopped with a coarse grater. Mix vegetables and add salt and honey to them. Stir, remembering to lightly squeeze the cabbage. Add cranberries and mix more carefully so as not to damage the fragile berries.
This recipe does not include layers. At the bottom of the dishes in which it is planned to ferment cabbage, we lay bay leaves, pour peppercorns and send a mixture of cabbage, cranberries and carrots. We install any oppression and cover with a towel.
As soon as we notice bubbles and foam on the surface, we immediately remove the oppression, remove the foam and pierce the cabbage with a knitting needle (wooden skewer, sushi stick). The honey in this recipe allows you to shorten the fermentation process, so the cabbage appetizer will be ready to eat in a couple of days.
Options
Popular websites and cookbooks offer a huge number of recipes for making sauerkraut. It should be noted that the cooking process looks almost the same in any of them. Only additional products that are proposed to be combined with cabbage differ.
The most popular option, which is called the "classic", the recipe of our grandmothers is sauerkraut with carrots. A favorite option for many is sauerkraut with cranberries and apples. If you want something unusual, then we advise you to pay attention to the German version - cabbage with carrots and cumin. From fruits and berries, in addition to cranberries and apples, you can use plums, cherries and lingonberries.
- Check the head before buying. It should not be loose, but firm and juicy at the same time.
- An ideal option for sauerkraut is wooden, enameled dishes.
- Metal objects cannot be used as oppression.
- For additional flavor, cumin, dill seeds, ground allspice, cloves can be added to sauerkraut. For piquancy and sharpness of taste, some housewives put hot chili peppers.
Crispy, juicy and delicious homemade sauerkraut with cranberries is one of the best homemade preparations for the winter.
Cranberries go well with cabbage, and such cabbage pickling recipes have long been the most popular among housewives.
A minimum of calories and a maximum of benefits makes salted cabbage with cranberries a favorite snack at the everyday table.
A particularly valuable quality of sauerkraut is the ability to retain a large amount of vitamin C, and there is also a lot of it in cranberries.
How to ferment cabbage with cranberries in a jar
Ingredients for two 3 liter jars:
- 1 large head of cabbage
- 2 medium carrots
- sugar
- cranberry to taste
How to salt cabbage with cranberries:
1. Chop the cabbage.
2. Grate carrots on a coarse grater.
3. Stir and add cranberries.
4. Push the cabbage tightly into the jars, using the pusher.
5. Pour the cabbage with brine (for 1 liter of cold boiled water - 2 large tablespoons of salt with a slide).
6. Leave at room temperature for 3 days.
For 3 days, while the cabbage is standing, 2 times a day it must be pierced with a long stick so that bitterness comes out.
7. After 3 days, dilute sugar in half a glass of cabbage brine and add to jars.
8. After another day, drain the brine and store the jars in the refrigerator.
Recipe for sauerkraut with cranberries and honey
Honey in the finished cabbage is not felt, but the taste of the workpiece will be excellent.
Ingredients:
- 3 kg cabbage
- 100-150 g carrots
- 100 g cranberries
- 10 g dill seeds
- 2 tbsp. spoons of liquid honey
- 75 g salt
- 3 bay leaves
- pepper to taste
How to ferment cabbage with cranberries on honey:
1. Peel the cabbage from the top leaves, cut into 4 parts and remove the stalk.
2. Chop the cabbage into thin strips. Add the amount of shredded cabbage indicated in the recipe.
3. Peel and grate the carrots on a coarse grater.
4. Sort and wash the cranberries.
5. Sprinkle cabbage and carrots, salt, if desired - pepper, dill seeds, add honey and grind until juice appears.
6. Put one bay leaf at the bottom of the pan, then lay the cabbage in layers, sprinkling it with cranberries and bay leaves.
7. Tamp the cabbage so that it gives juice. Cover with something flat and put oppression on top.
8. Leave in a warm place for 2-3 days.
Every day you need to pierce the cabbage to the bottom with a knitting needle so that gases come out, and also remove the foam.
9. Transfer the finished cabbage to jars, cover with lids and store in a cold place.
Order an energy saver and forget about the former huge expenses for light
Sauerkraut with cranberries and apples
Ingredients:
- white cabbage - 3 kg
- carrots - 1 pc.
- apple (large, green) - 1 pc.
- cranberries - 100 g
- salt - 3 tbsp. l.
Recipe for sauerkraut with cranberries for the winter:
1. Remove the top leaves from the cabbage, cut out the stalk and chop into strips.
2. Peel the carrot and apple. Grate on a coarse grater. Carrots can be chopped, as for Korean carrots.
3. Add salt, mix thoroughly and remember with your hands until the cabbage gives juice.
4. Gently fill glass jars with cabbage, tamping until juice appears.
5. Leave jars of cabbage to ferment at room temperature for two days.
In order for the cabbage to turn out crispy and light, you need to release gases. To do this, pierce the cabbage 1-2 times a day to the bottom with wooden sticks.
6. At the very end of fermentation, add cranberries, mix and put in the refrigerator.
Quick cabbage with cranberries
Ingredients:
- cabbage
- cranberry
- dill
How to quickly ferment cabbage with cranberries:
1. Remove the dry upper leaves from the cabbage, cut the head, remove the stalk and cut the cabbage into small strips.
2. Transfer the cabbage to a large container, add salt at the rate of 25 g per 1 kg of cabbage and mix, kneading thoroughly so that it gives juice.
3. Pack firmly in a bowl and leave for an hour.
4. Repeat the process one more time: remember, tamp down and let stand for another hour.
5. Add dill, stir and drain excess juice.
Sometimes there is a lot of juice, but you can’t drain all the liquid completely, otherwise the cabbage will be dry and not crispy.
6. Leave to salt for a day in a cold place.
7. Put clean cranberries, gently mix with your hands so as not to stretch the berries.
8. Pack Instant Cranberry Kale into jars and store in the refrigerator.
How to ferment cabbage with grapes, cranberries and apples
1. Cut some fresh cabbage and just fill it with warm boiled water.
2. Leave for 2 days in a warm place, drain the juice and strain.
3. Place cabbage, carrots, apples, cranberries, grapes in layers in a jar, and then fill with cabbage juice.
4. Put oppression and refrigerate for 3-4 days. After that, sauerkraut will be ready.
Why does cabbage ferment according to this recipe?
Cranberries have sourness for fermentation, grapes and apples have a lot of sugar.
It turns out that sugar and salt are already in natural products and you don’t need to add more of them.
Bon appetit!
Sauerkraut with cranberries is a storehouse of vitamin C. This product is recommended to be consumed throughout the year. Therefore, in the autumn, after harvesting vegetables and berries, try to prepare as much as possible of this vitamin snack for the future. For those hostesses who want to know, with cranberries, we present two recipes - classic and with the addition of apples and currants. The product prepared according to these descriptions has a pleasant aroma, attractive appearance and piquant taste. We are sure that these snacks will conquer you and your household from the first time.
Sauerkraut with cranberries (classic recipe)
To prepare a traditional Russian snack, prepare the following products:
- white cabbage - 2 kg;
- large carrots - 2 pieces;
- fresh or frozen cranberries - 300 gr;
- - 100 gr.
Description of the cooking process
Shred the cabbage with a shredder or knife and place in a large bowl. Sprinkle the vegetable with salt. Its quantity can vary according to your taste (about 100 gr). Grind the vegetable mass with your hands and leave to infuse. Add grated carrots to this and mix. Transfer the workpiece to the pan, tamp, cover with a plate and put oppression on top. Leave the cabbage to sour for about five days, periodically removing the foam from its surface. After this time, remove the oppression, pierce the workpiece in several places with a wooden skewer. This action contributes to the release of bitterness from the product during fermentation. Next, taste the cabbage. If it is still not sour enough, then leave it to sour for a couple more days. Add cranberries to the prepared vegetable mass, mix and arrange in clean sterile jars. Cover the containers with lids and store in a cool place. After a few days, the workpiece will acquire a beautiful pink color, and from now on you can try it. This is how easy and quick cabbage with cranberries is prepared. For the winter, this product can be left by corking the containers with metal lids. Such an appetizer is stored throughout the winter period, without losing its healing properties and pleasant taste.
Sauerkraut with apples and currants)
Ingredients needed to prepare the dish:
- medium or late varieties - 2 kg;
- large carrots - 1 piece;
- cranberries and black currants - 3 large spoons each;
- - 2 pieces;
- salt -1 large spoon.
How is this sauerkraut with cranberries prepared? Recipe
Chop the vegetables, sprinkle with salt and mix well. Chop apples into thin slices. Cover the bottom of the container in which the workpiece will be salted with cabbage leaves. Put a quarter of the total amount of vegetable mass on them. Pour 3 tablespoons of berries on it. Then put cabbage again, and apples on top. Thus, lay the workpiece in layers and cover with cabbage leaves. Cover the bowl with a plate and set the oppression. After three days, open the container, pierce the mass
Sauerkraut with cranberries (traditional recipe or with apples) is a healthy dish for all family members. Having prepared it for the future, you will provide your family with a constant source of vitamins and useful microelements.
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