Sauerkraut with cranberries. Vitamin snack recipe in two versions

14.08.2019 Fish dishes

Many housewives often modify traditional sauerkraut recipes to their taste, adding different spices, fruits and berries. One of these delicious innovations is the cabbage-cranberry tandem. To make the snack perfect, you need to know the secrets of cooking. We will talk about this further.

Which cabbage is better to take

From many varieties of white cabbage, an experienced housewife will easily choose the one that is more suitable for sourdough or pickling. Basically, late-ripening fruits are used for these purposes.

They are in no hurry to remove them from the garden, waiting for the heads of cabbage to become juicy and sugary. In addition, it is not recommended to store specimens selected for fermentation for more than 3 months.

Did you know? Fresh heads of white cabbage were revered by the ancient Greeks as a symbol of sobriety and a clear mind. And all because this product was credited with a wonderful power to eliminate alcohol intoxication.

The fact is that late cabbage is the leader among other varieties in terms of the amount of constituent natural sugars. Namely, these substances contribute to the formation of lactic acid, due to which fermentation occurs.

The heads of cabbage should be whole and firm. It is important to remove green leaves from them, up to the white cabbage head. If this is not done, the leaven may have an unpleasant specific taste and smell, which the green foliage possesses. It is not necessary to throw away such "waste". Many housewives ferment them separately.

Video: how to choose cabbage for pickling

Depending on how you are used to shredding a vegetable, and in what containers you prefer to bookmark, you need to prepare the necessary equipment.

In this case, the following will come in handy:

wooden cutting board;
shredder or kitchen knife;
plastic food buckets with lids;
large plastic basin (for food purposes);
measure;
wooden pointed stick;
sterile rubber gloves for work.

Important! Vinegar and sugar make the sourdough process easier. But it is better not to use them - the cabbage must reach the condition naturally.

Ingredient List

The classic version of sauerkraut involves the addition of grated carrots, which makes up about 10 percent of the total cabbage volume. But each housewife chooses for herself how she wants to diversify her workpiece. Some are limited to apples and plums, others to cranberries or lingonberries, and still others to ginger and garlic.

Our recipe consists of the following components:

shredded cabbage - 5 kg;
grated - 200 g;
salt - 130 g;
fresh berries - 100 g.

If desired, seeds can be added for flavoring variety, or. Some spicy food lovers also use ground red pepper.

Step by step cooking process

The leavening process will not take long. After you have prepared all the necessary products and tools, you can start cooking:

Important! In no case add onions to sauerkraut, as this ingredient contributes to the early spoilage of the workpiece..

Video: Cooking Sauerkraut with Cranberries

With what to serve

Many people love the versatility and simplicity of sauerkraut. It is suitable as an appetizer for the first and second courses, as well as an ingredient for the preparation of new culinary masterpieces. This component is necessary for hodgepodge, cabbage, borscht, pancakes, baked goods, vinaigrette, pies, dumplings and various stews.

In winter, housewives often use this blank as a salad base. Moreover, they add both vegetables and meat, fish to them. Traditionally, sourdough is combined with mashed potatoes. But if you go beyond the canons, then it is very nice to have a snack of sauerkraut stew, steamed vegetables and cereals.

Some cooks bake sauerkraut, fried or boiled. But nutritionists strongly recommend consuming the product raw as it retains its nutrients as much as possible.

Where and how much can you store

During fermentation, the product should be at a temperature of 18 ... 20 degrees Celsius. And after five days, when foam ceases to form on the surface and the brine becomes transparent, it can be transferred to the cold with an optimal mode of 0 ... + 5 degrees Celsius.

This starter culture can be prepared in large portions, since, if the necessary conditions are met, it will be stored for a long time without being damaged and moldy. The best storage for such blanks is the cellar, because there is the appropriate temperature and humidity conditions.

In addition, cabbage is not exposed to sunlight. In an apartment environment, a refrigerator or a balcony will be an ideal storage place (in the latter case, it is important to take into account the weather conditions).
For better storage of snacks, experienced housewives advise filling the containers with cabbage mass so that the brine covers it - this will extend the shelf life. Indeed, in a naked form, ascorbic acid evaporates very quickly from the crushed mass.

Did you know? In ancient Roman markets, white cabbage appeared only on holidays and only in boiled form. For a variety of flavors, the vegetable was often combined with different spices..

Sometimes young housewives do not know what is the best way to prepare a dish. Of course, three-liter jars are ideal for storage. And for the workpiece, it is better to take wide containers.

They can be enameled, plastic, metal, glass. The main thing is to properly comply with all the conditions for storing products. Do not forget to periodically visit the cabbage and check it for mold (this happens only in case of gross violations of the cooking technology and improper storage).

One of the most delicious and incredibly healthy vegetable snacks is sauerkraut (with cranberries, apples, lemon, carrots, caraway seeds, honey). The fermentation process allows you to preserve 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 called the "vitamin bomb". It contains a considerable amount of vitamin C, PP, B, macronutrients and nutrients.

The classic recipe for sauerkraut with cranberries

This is perhaps the most popular and budget vegetable snack for the winter. It is made quickly, easily and from the 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.
Granulated sugar - 2 tbsp. l.

How to ferment cabbage

It is recommended to chop vegetables finely enough using a special knife. You can use a coarse grater to chop the carrots. Add salt and sugar to the cabbage. Mix the vegetables thoroughly with your hands, squeezing slightly. It is very important that the cabbage gives off the juice.

It is recommended to rinse the cranberries well, dry them and divide them into three to four parts before being sent to the dish. We send a small part of cabbage with carrots to bulk dishes (preferably enameled or made of ceramics). Sprinkle one part of the berry on top and place the bay leaf. Thus, multiple layers need to be created.

After all the cabbage is placed in the container, cover it with a flat plate on top. We put oppression. This can be a regular three-liter jar or a slightly smaller saucepan filled with water. We cover the "construction" with a napkin or towel. Leave the 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 fermentation 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 sauerkraut with cranberries is laid out in small jars and stored in a cellar or refrigerator. Before serving, it is recommended to add half rings of onion and a few tablespoons of vegetable oil to the vitamin cabbage salad.

Sauerkraut with honey

Sauerkraut with cranberries for the winter, to which honey has been added, turns out to be extremely healthy and incredibly tasty. It not only enriches the appetizer with useful microelements and fruit acids, but also gives sauerkraut a surprisingly delicate fresh aroma. Note that honey is practically not felt in the dish during tasting.

Ingredients

Cabbage - 3 kg.
Carrots - 200 g.
Cranberries - 120 g.
Salt - 25 g.
Honey - 35 g.
Pepper peas - 5 pcs.
Bay leaf - 4 pcs.

Cooking method

For fermentation, it is better to choose cabbage, which belongs to the late-ripening varieties. Such heads of cabbage will differ in firmness, density and richness of taste.

As in the previous recipe, chop the cabbage very finely, and chop the carrots with a coarse grater. We stir vegetables and add salt and honey to them. Stir, not forgetting to slightly squeeze the cabbage. Add the cranberries and mix more carefully so as not to damage the fragile berries.

There are no layers in this recipe. At the bottom of the dish in which it is planned to ferment cabbage, we put 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, immediately remove the oppression, remove the foam and use a knitting needle (wooden skewer, sushi stick) to pierce the cabbage. The honey in this recipe allows you to shorten the fermentation process, so the cabbage appetizer will be ready for use in a couple of days.

Variants

Popular websites and cookbooks offer a myriad of sauerkraut recipes. It should be noted that the cooking process looks almost the same in any of them. The only difference is the additional products that are proposed to be combined with cabbage.

The most popular option, which is called the "classic" recipe of our grandmothers, is sauerkraut with carrots. A favorite of many is sauerkraut with cranberries and apples. If you want something unusual, we advise you to pay attention to the German version - cabbage with carrots and caraway seeds. From fruits and berries, in addition to cranberries and apples, you can use plums, cherries and lingonberries.

Check the head out before buying. It should not be loose, but firm and juicy at the same time.
The ideal option for pickling cabbage is wooden, enameled dishes.
Metal objects cannot be used as oppression.
For additional flavor, you can add caraway seeds, dill seeds, ground allspice, cloves to sauerkraut. For piquancy and pungency of taste, some housewives put hot chili peppers.

We prepare cabbage and carrots. Separate the extra wilted leaves from the head. Shred cabbage on a special grater. You can use a food processor with a special attachment. We clean the carrots and also three on a grater.

We wash the berry. I use cranberries for sauerkraut. Red currants are also suitable. If you live in the south, it will be easier for you to find it than cranberries. In fact, you can put almost any berries.

Mix the cabbage with carrots and cranberries. We pour in common rock salt, unrefined. This salt preserves the freshness of the product better. Sprinkle the peppercorns and add the bay leaf. We knead everything well. I will ferment in a bucket under pressure in the form of a large stone. The juice from the cabbage should coat it and the plate on top.

Leave the cabbage at room temperature, but not warm. If there is a cellar, it is better to take it there than to leave it in the summer heat. For the fermentation process, there should be an average temperature, 18 degrees. Stir the cabbage during the day in the morning and in the evening so that the gas comes out.

When the air stops coming out of the cabbage and you feel that it is ripe to taste, you can take it to a cold place. It can be the same cellar, only with a temperature no higher than 12 degrees. You can put the cabbage in jars and refrigerate. Trying the cabbage. I like to dress it with chopped onion and scented sunflower oil. Enjoy your salting!

You can always make a delicious and excellent appetizer from cabbage. One of these dishes is sauerkraut with cranberries for the winter. This extraordinary delicacy will appeal to anyone who tastes it. Very tasty and healthy cabbage is prepared easily and simply according to the recipe given in the article.

Sauerkraut for the winter - a delicious recipe with a photo

Cabbage is a unique and healthy product in itself. You can always make excellent snacks from it for any second dish. The taste of sauerkraut is unusual and pleasant, which is why the sourdough always goes with a bang. Typically, the starter process takes at least 2-3 days. But why wait a few days if you can make a quick recipe for juicy cabbage and get a ready-made sauerkraut multivitamin product in a matter of hours. Try to ferment "white" with some additional ingredient, for example, with sour cranberries. Be sure that your dish will turn out to be very delicate and aromatic.

type of dish: preparation for the winter
dish subtype: lecho
number of servings on the way out: 8-10
ready meal weight: 3-6 kg
national cuisine: Russian
energy value of the dish: 19 kcal

The nutritional value

Proteins, 1.8 g
Fat 0.1 g
Carbohydrates 4.4 g

Ingredients for making sauerkraut with cranberries

cabbage - 1 kg.;
granulated sugar - 0.5 tbsp.;
table 9% vinegar - 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 Sauerkraut with Instant Cranberries

The first culinary action in the quick fermentation of cabbage is to remove leaves from the roach. It is imperative to cut the stump from the cabbage. She will not participate in cooking, since the stump, like a sponge, absorbs all nitrates, therefore it becomes unsafe for health. The rest of the cabbage must be cut into long thin strips. Then pour all the chopped cabbage into a bowl and add to the white cabbage chopped cranberry berries, garlic (chopped under pressure) and grated (on a regular or "Korean" grater) carrots. Stir all the vegetables in a bowl well. The next step is to boil the water in a saucepan. As soon as the boiling process begins, vinegar, granulated sugar, salt and oil can be added to the pan. Mix the ingredients again and boil. When the cabbage filling boils, it (while still hot) must be poured into a container with a head of cabbage. You can cover the cabbage on top with a large inverted plate, on which you need to put a full jar (liter) of water. Under the yoke of the jar with the future sourdough, it should arrive at least 3 hours, 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" is well saturated with the filling and becomes juicy and crispy. Cranberries will make the cabbage sour and contribute to a longer storage of the sourdough. Sauerkraut with cranberries can be used as minced meat for stuffing goose, pepper, duck, etc., or as an independent snack.