Prepare cabbage and carrots. We separate excess wilted leaves from the head of cabbage. Shred the cabbage on a special grater. You can use a food processor with a special attachment. Peel the carrots and also grate them three.
We wash the berries. I use cranberries to make sauerkraut. Red currants will also work. If you live in the south, you may find them easier to find than cranberries. In fact, you can put almost any berries.
Mix cabbage with carrots and cranberries. Pour ordinary rock salt, unrefined. This salt better preserves the freshness of the product. Sprinkle peppercorns and put Bay leaf. Mix everything well. I will ferment it in a bucket under a press in the form of a large stone. The juice released from the cabbage should cover it and the plate on top.
Leave the cabbage room temperature, but not warm. If there is a cellar, it is better to take it there than to leave it there. summer heat. For the fermentation process there should be an average temperature of 18 degrees. Stir the cabbage throughout the day, morning and evening, so that the gas comes out.
When the air stops escaping from the cabbage and you feel that it is ripe in taste, you can take it to a cool place. This could be the same cellar, only with a temperature no higher than 12 degrees. You can transfer the cabbage into jars and refrigerate. Let's try the kapusu. I like to season it with chopped onion and fragrant sunflower oil. Happy salting!
Step 1: Prepare the cabbage.
Only cabbage is suitable for pickling late varieties. It has a hard head, dense leaves, and a wide stalk. Young cabbage is too soft and lacks the sugars needed for fermentation.The cabbage needs to be cleaned of dirty leaves, washed and finely chopped. If you are confident in your abilities, do this with a knife; if not, use a special cabbage grater. Place the cabbage in a bowl.
Step 2: Prepare the carrots.
Peel the carrots and grate them on a coarse grater. If you want it to be not only tasty, but also beautiful, you can cut it into thin strips. Transfer the carrots to a deep plate.
Step 3: Prepare sauerkraut with cranberries.
Add salt to the cabbage, mix and knead well. This must be done with clean bare hands, no rubber gloves. Mine until the cabbage releases juice.
Then add honey, carrots, several cranberries, pepper and mix well. Why honey and not sugar? As practice has shown, with honey the taste of cabbage is more piquant and mild. You can't taste the honey at all, it's probably transformed somehow during fermentation - some kind of natural alchemy, so if you don't like it, don't let that stop you.
The container in which you are going to ferment cabbage needs to be prepared: wash, scald with boiling water and dry. So, we put the cabbage and carrots in a jar or tub for pickles, and we help ourselves with a wooden masher. Place a bay leaf on the side. We compact it well. We close the jar with a lid, not tightly - the cabbage should breathe. And even better in nylon cover cut the holes, then it can be closed completely and the cabbage will not “suffocate”.
Place the cabbage in the refrigerator. Within a day, it will release enough juice and the fermentation process will begin. After two days, take out the jar, open the lid and pierce the cabbage all the way to the bottom with a wooden stick to release the gases accumulated in the inner layers. Close the lid and place the jar back in the refrigerator. Important! Our task is to pierce all layers of cabbage to the very bottom, without stirring. If you haven't stocked up on a suitable wooden stick in advance, look around for what can replace it. Maybe you have Chinese chopsticks for food or barbecue sticks, if the jar is small, they are quite suitable. As a last resort, take a wooden spatula or spoon and use its handle, just wash it well first. You may not reach the bottom, but it’s still better than nothing.
Repeat this procedure every two days. After 7 days the cabbage will be ready. The bay leaf needs to be removed - it has already done its job, but cooked cabbage transfer to a container in which you will store it in the refrigerator.
Step 4: Serve sauerkraut with cranberries.
Take required quantity sauerkraut, put in a bowl, add one or two tablespoons of sunflower unrefined oil. Stir, place into plates and garnish with cranberries, serve.
Bon appetit!
Before serving, you can add chopped cabbage into half rings. onion or finely chopped green onions.
Sauerkraut cannot be stored at room temperature, as it will sour very quickly. Longest sauerkraut retains its properties and taste at a temperature of +2-4 degrees.
Ready-made sauerkraut can be used to prepare cabbage soup, salads, and also stewed with meat.
If you have prepared a lot of sauerkraut, and by some miracle it was not all quickly eaten and became acidic, you can rinse it cold boiled water, squeeze and use to prepare meatballs.
You can always make a delicious and excellent snack from cabbage. One of these dishes is sauerkraut with cranberries for the winter. This extraordinary delicacy will please anyone who tries it. Very tasty and healthy cabbage is prepared easily and simply according to the recipe given in the article.
Sauerkraut for the winter - delicious recipe with photo
Cabbage is a unique and healthy product in itself. You can always cook from it excellent snacks for any second course. The taste of sauerkraut is unusual and pleasant, which is why the sourdough always sells out with a bang. Typically the fermentation process takes at least 2-3 days. But why wait several days if you can cook juicy cabbage according to... quick recipe and in a matter of hours get a ready-made fermented multivitamin product. Try fermenting “white pumpkin” with some additional ingredient, for example, with sour cranberry. Be sure that your dish will turn out very tender and flavorful.
- type of dish: preparing for the winter
- dish subtype: lecho
- number of servings out: 8-10
- weight ready-made dish: 3-6 kg
- national cuisine: Russian
- energy value of the dish: 19 kcal
- Proteins, 1.8 g,
- Fats 0.1 g,
- Carbohydrates 4.4 g
Ingredients for making sauerkraut with cranberries
- cabbage – 1 kg;
- granulated sugar– 0.5 tbsp.;
- table vinegar 9% - 10 tbsp. l.;
- salt (coarsely ground) – 1 tbsp. l.;
- water – 500 ml;
- garlic – 3-4 pcs.;
- cranberries - to taste;
- vegetable oil – 0.5 tbsp.;
- carrots – 2-3 pcs.
Making instant sauerkraut with cranberries
The first culinary action in the process quick sourdough cabbage is to clean the cabbage from leaves. Be sure to cut the stalk out of the cabbage. It will not participate in cooking, since the stalk, like a sponge, absorbs all the nitrates, and therefore becomes unsafe for health. All the rest of the cabbage must be cut into long thin strips. Next, pour all the chopped cabbage into a bowl and add shredded cabbage to the cabbage cranberries, garlic (crushed under pressure) and grated carrots (on a regular or “Korean” grater). Mix all the vegetables in a bowl thoroughly. The next step is to boil water in a saucepan. As soon as the boiling process begins, you can add vinegar, granulated sugar, salt and oil to the pan. Mix the ingredients again and boil. When the filling for the cabbage boils, it (still hot) needs to be poured into a container with a head of cabbage. The top of the cabbage can be covered with a large inverted plate, on which you need to place a full jar (liter) of water. Under pressure, the jar with the future sourdough should take at least 3 hours to arrive, and if possible, it is better to leave the jar with cabbage to ferment at room temperature for a day . During this time, the “white cabbage” will be well soaked in the filling and will become juicy and crispy. Cranberries will make the cabbage more sour and contribute to more long-term storage sourdough. Sauerkraut with cranberries can be used as minced meat for stuffing goose, peppers, duck, etc., or as an independent snack. Good sourdough!
How to make sauerkraut with cranberries
In this video you will find detailed step by step recipe cooking sauerkraut with cranberries at home.
Crispy, juicy and very tasty homemade sauerkraut with cranberries is one of the best homemade preparations for the winter.
Cranberries go well with cabbage, and such recipes for pickling cabbage have long become the most popular among housewives.
Minimum calories and maximum benefits salted cabbage with cranberries is a favorite snack at the everyday table.
Especially valuable quality sauerkraut - ability to preserve a large number of vitamin C, and cranberries also contain a lot of it.
How to make sauerkraut with cranberries in a jar
Ingredients for two 3-liter jars:
- 1 large head of cabbage
- 2 medium carrots
- sugar
- cranberries to taste
How to salt cabbage with cranberries:
1. Shred the cabbage.
2. Grate the carrots on a coarse grater.
3. Stir and add cranberries.
4. Push the cabbage tightly into the jars, using a masher to help.
5. Pour brine over the cabbage (for 1 liter of cold boiled water - 2 large heaped tablespoons of salt).
6. Leave at room temperature for 3 days.
During the 3 days that the cabbage is standing, you need to pierce it with a long stick 2 times a day to release the bitterness.
7. After 3 days, dilute the sugar in half a glass of cabbage brine and add to the jars.
8. After another day, drain the brine and store the jars in the refrigerator.
Recipe for sauerkraut with cranberries and honey
The honey in the finished cabbage is not noticeable, but the taste of the preparation 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 with 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 specified in the recipe.
3. Peel the carrots and grate on a coarse grater.
4. Sort and wash the cranberries.
5. Sprinkle cabbage and carrots, salt, pepper, if desired, dill seeds, add honey and grind until juice appears.
6. Place one bay leaf on the bottom of the pan, then layer the cabbage, sprinkling it with cranberries and bay leaves.
7. Tamp the cabbage so that it releases juice. Cover with something flat and put pressure 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 escape, and also remove the foam.
9. Transfer the finished cabbage into jars, cover with lids and store in a cool place.
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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 making sauerkraut with cranberries for the winter:
1. Remove the top leaves of the cabbage, cut out the stalk and chop into strips.
2. Peel the carrots and apple. Grate on a coarse grater. Carrots can be chopped, as for Korean carrots.
3. Add salt, mix thoroughly and knead with your hands until the cabbage releases juice.
4. Glass jars Gently fill with cabbage, compacting until juice appears.
5. Leave the jars of cabbage to ferment at room temperature for two days.
In order for the cabbage to turn out crispy and light, the gases need to escape. 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, stir and put in the refrigerator.
Quick cabbage with cranberries
Ingredients:
- cabbage
- cranberry
- dill
How to quickly ferment cabbage with cranberries:
1. Remove the dry outer leaves from the cabbage, cut the head of cabbage, 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 releases juice.
3. Press firmly in a bowl and leave for an hour.
4. Repeat the process again: remember, tamp down and let sit 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, otherwise the cabbage will be dry and not crispy.
6. Leave to salt for a day in a cold place.
7. Add clean cranberries and mix gently with your hands so as not to mash the berries.
8. Arrange cabbage with cranberries instant cooking into jars and store in the refrigerator.
How to ferment cabbage with grapes, cranberries and apples
1. Chop some fresh cabbage and simply pour warm boiled water over it.
2. Leave for 2 days in a warm place, drain and strain the juice.
3. Place cabbage, carrots, apples, cranberries, grapes in layers in a jar, and then fill with cabbage juice.
4. Place the pressure and refrigerate for 3-4 days. After which the sauerkraut will be ready.
Why does cabbage leaven 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 there is no need to add them anymore.
Bon appetit!
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