How to salt cabbage with cranberries. Sauerkraut with cranberries: a delicious recipe with photos

The cold season is coming, at this time home-made preparations are used, on which the hostesses have worked so hard all summer, and the time of sauerkraut also comes. In the summer, no one ferments cabbage, there is no point in this, because the assortment of fresh vegetables is quite large.

But in autumn and winter, sauerkraut goes with a bang! Website website offers add cranberries to the classic sauerkraut recipe, as a result we will get a very successful combination of the selected ingredients.

We serve the finished product with various meat or fish dishes, use it for making salads, stew with meat, cook cabbage soup or borscht, and also add it to pies, dumplings.

Sauerkraut with cranberries: the cooking process

You can safely increase the number of products by two or even three times, since the finished product is stored for quite a long time.

• Cabbage - 1 kilogram;
• Carrots - 100 grams;
• Cranberries - a small handful;
• Salt - 20 grams (incomplete tablespoon);
• A pinch of sugar;
• Black peppercorns - 3-4 peas.

1. We take good cabbage, remove the top leaves, cut it into thin strips, put in a deep bowl.

2. Remove the peel from the carrots, wash and dry, rub with large chips, throw the carrots to the shredded cabbage.

3. Pour the norm of salt, granulated sugar, add peppercorns. At this stage, you can add brightness to the taste with cumin, zira or other spices.

4. Now we knead everything well, distribute the grains of salt and sugar evenly between the vegetables, work with our hands, put a little effort. Pour the cranberries, mix everything again.

5. With the help of a pusher or a strong male hand, we tamp the cabbage.

6. We put a clean saucer in a container with future sauerkraut, put pressure on the saucer in the form of a jar of water, keep in mind that the saucer should not completely cover the cabbage, the edges should remain open. Another point, it is better to put the container in which our product is fermented in a larger container, as the liquid will stand out and spill onto the table, therefore, in order to avoid such embarrassment, take one more dish.

7. So, in this state, leave the cabbage for 1 day, let it start the fermentation process. We observe the foam that appears, remove it carefully with a spoon or slotted spoon. We pierce the cabbage with a wooden skewer to release the gas.

8. We leave the cabbage with cranberries for another 2 days, periodically do not forget to pierce it, then we lay out the finished product in sterile jars, store it on the shelf of the refrigerator or cellar.

9. Before serving, flavor the cabbage with chopped onions and vegetable oil. Enjoy your meal!

Have you tried making sauerkraut with cranberries yet? Share in the comments!

Sauerkraut- incredible healthy dish because it contains so much ascorbic acid. How to cook sauerkraut with cranberries, read below.

Classic recipe for sauerkraut with cranberries

Ingredients:

• white cabbage - 5 kg;
• carrots - 400 g;
• - 100 g;
• salt - 130 g;
• sugar - 30 g.

Cooking

In the washed heads of cabbage, remove the upper leaves. Next, cut each head of cabbage in half lengthwise. Thinly chop the cabbage, pass the carrots through a grater. We combine the vegetables together, add sugar and salt, and then grind thoroughly until the juice is released. Add washed cranberries and stir. We place the mass in a clean enameled container, cover with a plate and place a weight on it. We leave it for 3 days, during which the cabbage needs to be pierced several times in different places to the bottom with a wooden stick so that the resulting gases can escape. After that, we place sauerkraut with cranberries for the winter in jars and put in the cold.

Sauerkraut with cranberries and apples for the winter - recipe

Ingredients:

• white cabbage - 1.3 kg;
• apples - 100 g;
• carrots - 100 g;
• cranberries - to taste;
• salt - 30 g.

Cooking

We wash the cabbage. Remove the top leaves. Shred the cabbage into thin strips. We pass the peeled carrots and apples through a grater with large teeth. Place the prepared ingredients in a large bowl, sprinkle with salt, mix well. We spread half of the prepared mass in an enameled pan, then place the cranberries, then put the cabbage again. We cover it with a plate and put oppression on top. Let stand for about a day in the room. Collect the resulting foam with a spoon or slotted spoon. And to eliminate gases, we pierce the cabbage in several places with a wooden stick. After about 3-4 days, we put the cabbage with cranberries and apples in glass jars and store it in the cellar, on the balcony or in the refrigerator.

Ingredients:

Cooking

Thinly chop the cabbage, pass the carrots through an ordinary coarse grater or through a grater for Korean carrots. Combine vegetables, add cranberries and mix. Bring water to a boil, add sugar, salt, oil and vinegar to it. As soon as the liquid boils again, turn off the fire and pour cabbage with it. Cover with a plate on top, put a jar of water on it as a load. Leave it like this for at least 4-5 hours, and better - for a day. After that, delicious sauerkraut will be ready to eat. And for storage, we lay it out in clean jars and send it to the refrigerator or cellar.

Step 1: Prepare the cabbage.

Only late varieties of cabbage are suitable for sauerkraut. She has a hard head, dense leaves, a wide stalk. Young cabbage is too soft, it does not have enough sugars that are necessary for fermentation.

Cabbage must be cleaned of dirty leaves, washed and finely chopped. If you are confident in your abilities, do it 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 rub 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: Cooking sauerkraut with cranberries.

Add salt to the cabbage, mix and knead well. This should be done with clean bare hands, no rubber gloves. Mnem until the cabbage starts juice.


Then add honey, carrots, a few cranberries, pepper and mix well. Why honey and not sugar? As practice has shown, with honey the taste of cabbage is more piquant and soft. Honey is not felt at all, probably, it somehow transforms 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 must be prepared: washed, scalded with boiling water and dried. So, we put the cabbage with carrots in a jar or tub for pickles, we help ourselves with a wooden pusher. Place a bay leaf on the side. We tamp well. We close the jar with a lid, not tightly - the cabbage should breathe. And even better, cut holes in the nylon cover, then it can be closed to the end and the cabbage "does not suffocate."

Put the cabbage in the refrigerator. In 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 to the very bottom with a wooden stick to release gases accumulated in the inner layers. Close the lid and put the jar back in the refrigerator. Important! Our task is to pierce all the layers of cabbage to the very bottom, without stirring. If you haven't stocked up on a suitable wooden stick ahead of time, look around for something that can replace it. Maybe you have Chinese chopsticks or barbecue sticks, if the jar is small, they will do just fine. In extreme cases, take a wooden spatula or spoon and use its handle, just wash it well beforehand. 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 must be removed - it has already done its job, and the finished cabbage should be transferred to a container in which you will store it in the refrigerator.

Step 4: Serve sauerkraut with cranberries.

Take the right amount of sauerkraut, put in a bowl, add one or two tablespoons of unrefined sunflower oil. Stir, arrange on plates and garnish with cranberries, serve.

Enjoy your meal!

Before serving, you can add half-ringed onions or finely chopped green onions to the cabbage.

Sauerkraut should not be stored at room temperature, as it will go sour very quickly. Sauerkraut retains its properties and taste for the longest time at a temperature of +2-4 degrees.

Ready-made sauerkraut can be used to make cabbage soup, salads, and also stew with meat.

If you have cooked a lot of sauerkraut, and by some miracle it was not eaten quickly and turned sour, you can rinse it with cold boiled water, squeeze it out and use it to make meatballs.

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:

1. 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.
2. 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.
3. When sourdough, cranberries are put fresh or frozen, there is not much difference in this.
4. 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.
5. Next, pour in the cranberries, mix again and you can put in a bowl where it will ferment.
6. 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.
7. 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.
8. During fermentation for 2-3 days, you should periodically pierce the contents of the jar with a stick.
9. Keep in a not hot place, when ready - place in cold storage.

Salt fermentation exclusively for cooking 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:

1. Sprinkle chopped cabbage with salt and sugar, rub well with your hands.
2. Add cranberries, mix again, arrange in sterile jars.
3. Boil water in a saucepan, place nylon lids there.
4. In a jar for the winter, cover the cabbage with hot lids and send it to the cellar.
5. 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:

1. Prepare cabbage as in classic recipe just add honey instead of sugar.
2. Before laying in jars, put cranberries, if this is done earlier, it will fall apart.
3. 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.
4. 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:

1. 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.
2. Pack salad into jars. Cover with a cabbage leaf or napkin.
3. 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.
4. As soon as it ferments, close with a nylon or metal lid.
5. 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:

1. 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.
2. Cut the cabbage, grind it with salt and sugar. Add cranberries and apples.
3. Put in a bowl where it will ferment. Put oppression or cover with a leaf of cabbage.
4. 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:

1. Shredded cabbage is mixed with carrots and cranberries. Spices are added: bay leaf, peppercorns, cloves, dill seeds.
2. They put it in a clean jar, you don’t need to ram it hard, medium density is enough.
3. Pour water into the jar to measure how much you need to prepare the brine.
4. Drain the water into a saucepan, add salt and sugar there. Boil and cool completely.
5. Pour the brine into the jar. Cover it with a cloth napkin, let it soak for 2-3 days.
6. Depending on the variety, cabbage can ferment faster and vice versa, so it's best to try it.
7. 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:

1. Chop the cabbage and grind it with sugar.
2. Coarsely grate carrots. Peel the garlic, chop finely.
3. Mix vegetables in a deep bowl, then place in a container where cabbage will ferment for 3-4 days.
4. 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:

1. Chopped cabbage with grated carrot salt and sugar grind. Pour in the vinegar.
2. Add cranberries, mix everything, if desired, season with vegetable oil.
3. 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:

1. Combine shredded cabbage with grated carrots. Sprinkle the vegetables with salt, rub to release the juice.
2. Pour cumin, mix again and place in a bowl under oppression for fermentation.
3. After 4 days it should be ready.

(approximately 3-4 kilograms);

2-3 small (100-150 grams);

2 teaspoons dill seeds (about 10 grams);

ground black pepper to taste;

bay leaves in the amount of 2-3 pieces;

1 tablespoon of sugar;

100 grams of salt;

Of course, the main ingredient is cranberries! Her, like carrots in the amount of 100-150 grams.

Important! Sugar can be safely replaced with honey. Only instead of one tablespoon of sugar you need to take two tablespoons of honey. Honey in the finished cabbage will not be felt. But the taste will be excellent.

In what and what do we cook

For cooking we use:

• enameled deep dishes - a wide pan for 5-6 liters, or a basin;
• shredder, or a wide sharp knife. You can use a food processor with the appropriate attachment, but the slicing will not look nice and neat enough!
• coarse grater, for rubbing straws.

How do we cook?

For sourdough, we need to take:

• Cabbage peeled from outer leaves, divided into four parts. Remove the stalk and carefully cut (chopped) into strips;
• grate peeled and washed carrots;
• we sort cranberries, wash and dry;
• mix carrots and cabbage in a bowl. Some housewives do it right on a clean kitchen table;
• add and mix. One of the subtleties of cooking at this stage can be rubbing (kneading) cabbage and carrots with your hands. This technique allows the vegetables to release juice - the pickling process starts faster, and the cabbage tastes very tender;
• pour the mass with dill seeds and pepper, add bay leaf;
• mix again;
• in a clean jar we put a whole cabbage leaf on the bottom - clean and dry;
• put a little of the finished mixture there, press the layer with a pestle;
• pour half of the cranberries on top;
• sprinkle with a layer of cabbage. Lightly press with a pestle, without damaging the berries;
• another layer of cabbage and a layer of berries;
• the last must be cabbage.

The second option, with apples and currants

Basic ingredients, as in the first recipe. But we exclude: seeds, bay leaf, ground black pepper and sugar. We use salt in smaller quantities - one or two pinches!

• cabbage one or two kilograms;
• cranberries, like carrots in the amount of 100-150 grams.

Add apples (2-3 pieces) and (2-3 tablespoons) to the recipe. The preparation remains the same, only currants and cranberries are pre-mixed. If we also use apples, wash them and cut them into quarters. Then chop into straws.

In a jar, layers of cabbage are interspersed with layers of berries and apples:

• the first layer is cabbage;
• the second layer is currant and;
• the third layer is cabbage;
• fourth layer -;
• the fifth layer is cabbage;
• the sixth layer is currant and cranberry berries.

Everything on top, at the very end, is covered with a layer of cabbage. Lightly tamp!

How do we brew?

1. The rammed mass must be covered with a leaf of cabbage and put oppression on top - for example, a container of water.
2. Keep the jar in a container - a bowl, or a pan. Excess juice drips through the top!
3. Keeps in the room for up to three days, until foam appears - a sign of the fermentation process.
4. The oppression and the cabbage leaf are removed, and the cabbage itself with cranberries is pierced with a wooden rolling pin, or a spoon (you can use Chinese sticks) - in several places to the very bottom. Grandmothers assure that in this way we "release bitterness."
5. After the puncture, the cabbage settles in the open and without oppression for another day!
6. Then the drained juice is added to it (the one that poured over the edge of the jar into the substituted container), the jar is closed and taken out for storage in the cold. Can also be stored in the refrigerator.

"Quick" cabbage

For those who do not want to wait for the end of the starter culture for three whole days, there is a special recipe.

• cabbage (approximately 1 kilogram);
• 2-3 small carrots (100-150 grams);
• 100 grams of sugar;
• a tablespoon of salt;
• 10 tablespoons of 9% table vinegar;
• 100 - 125 grams of sunflower (or any vegetable) oil;
• three, four cloves (you can have a small head);
• cranberries to taste;
• half a liter of water.

Cooking:

1. Mix chopped cabbage with grated carrots and washed cranberries with three or four cloves of garlic (passed through a garlic press).

   note, what:

   • cabbage does not knead and does not rub with hands;
   • shredded without stalk.
2. Boil half a liter of water. Add 100 grams of sugar, a tablespoon of salt, 100 grams of sunflower oil to boiling water. Stir.
3. Add 10 tablespoons of 9% table vinegar, bring to a boil and remove from heat.
4. The filling is poured into the cooked cabbage, which is in an enameled pan. Cabbage is pressed against a flat saucer or plate. The oppression is placed on top. Cooking time is approximately three hours.
5. Three hours later we get ready-made sauerkraut!

A few more quick cabbage recipes can be found.

Cabbage will be tastier if you cook it: onion. A little vegetable oil(according to taste and desire). Sauerkraut is our men's favorite snack!

It is included in recipes for making cabbage soup, or salads. It can be stewed with meat. Stuff duck or goose with it. Use for stuffing peppers.

The successful combination in our plate of cranberries and cabbage, unique in composition, the owner of a number of substances necessary for a person, makes food rich in vitamins and microelements. And this is very important in the winter-spring period, when our body suffers from a lack of sun, fresh vegetables and fruits!