Content
It is difficult to name a person who would not like sauerkraut and dishes from it. The secrets and recipes for fermentation are passed on from older family members to younger ones, so cabbage is fermented differently in each family. As additives, in addition to seasonings, sauerkraut is supplemented with berries and fruits. Few people can refuse crispy, juicy sauerkraut with cranberries at will.
Cranberry perfectly complements and enhances the taste of cabbage, saturates with vitamins and nutrients. Today we will tell you how to prepare sauerkraut with cranberries. Cooking does not take much time, but you can diversify the diet in winter with various dishes.
Cooking according to the rules
So, if you decide to start pickling cabbage, arm yourself with the necessary tools and utensils:
- Several cans of different sizes for washing and folding shredded vegetables.
- The dishes in which you will ferment the white vegetable. Enamelled, glass or plastic vegetables are recommended. You cannot ferment vegetables in aluminum dishes, because of the acid, the surface turns black, which adversely affects the quality of the finished product.
- Tools for shredding vegetables: sharp knife, shredder or shredder knife with two blades, grater for chopping carrots.
So, if everything is ready, let's start learning the recipes.
Variants
There are a lot of recipes for fermenting a white vegetable with additives. Each of them is interesting in its own way. Despite the fact that different spices can be used in sauerkraut with cranberries recipes, the principle of preparation is almost the same. Therefore, we will first suggest looking at the options, choosing the one that suits best, and getting down to business.
First recipe with honey
Stock up in advance:
- cabbage - 3 kg;
- carrots - 150 grams;
- cranberries - 100-150 grams;
- natural honey - 2 tablespoons;
- salt (not iodized) - 2.5 tablespoons;
- lavrushka - 3 leaves;
- black peppercorns to taste.
Second recipe
To ferment cabbage with cranberries according to this recipe, you need to have the following ingredients:
- 4 kg forks;
- carrots and cranberries - 150 grams each;
- dill seeds - 10 grams;
- allspice - 3 peas;
- ground black pepper - depending on taste;
- cranberries - from 100 to 150 grams;
- bay leaf - 2 pieces;
- coarse salt - 3 heaped tablespoons;
- granulated sugar - 1 tablespoon.
Third recipe
If you decide to use these options, then keep in mind that the ingredients in the recipe are indicated in large quantities. You yourself can change the amount of products depending on your needs.
You need to store the workpiece only in the refrigerator for no more than two months.
So, sauerkraut with cranberries, ingredients:
- 5 kg of white vegetable;
- about two kilograms of carrots;
- 180 grams of salt (no iodine added);
- 180 grams of granulated sugar;
- 400 grams of ripe cranberries.
Cooking principle
First, we prepare vegetables and berries.
- Remove the top leaves from the fork, cut out the stump. We divide the head of cabbage into 4 parts, so it will be more convenient to chop it. A vegetable cut into strips looks prettier.
- Remove the peel from the carrots, rinse thoroughly and grate with large cells.
- We will clean the cranberries of debris and leaves.We use only cold water for washing. We put the berry in a colander so that the glass is liquid.
- We spread vegetables (cabbage and carrots) in a large basin or simply on a cleanly washed table. To get sauerkraut with cranberries, the recipe involves grinding it with salt and sugar. It is best to entrust this procedure to a man.
- When the juice starts to stand out, add the spices indicated in the recipe and mix gently. We cover the bottom of the container with cabbage leaves and lightly sprinkle with salt. We transfer the workpiece to the fermenting dish and tamp it. This can be done with a crush or fist - as it is convenient for anyone.
- Per layer cabbage with carrots cranberries are poured. Adjust the portion yourself. Then again cabbage and cranberries - and so on to the top. The top layer should be cabbage.
- Cover with a cabbage leaf, you can put a sprig of dill on top. We put oppression on a wooden circle or a large plate. It can be a special stone or a jar of water.
- We put the container in a pallet so as not to stain the surface of the table or floor with brine. Every day, vegetables pickled with cranberries need to be pierced to release gases. We also remove the appeared foam. If this is not done, bitterness will appear in the cabbage.
- If you live in a city and there is no cellar, we transfer the preparation for the winter to banks.
A simple fermentation recipe:
Pickling in brine
The ingredients are designed for a three-liter jar:
- cabbage forks - 1 piece;
- carrots - 2 pieces;
- cranberry;
- salt and sugar for brine, 2 tablespoons each.
Shred cabbage with carrots, mix it without rubbing, add cranberries and mix again.
We put it in a jar, we seal it with a crush.
For the brine, take cooled boiled water, add salt and sugar. Stir until the ingredients are completely dissolved. Fill with brine.
After 3 days, the cabbage with cranberries is ready to eat.
We store the jar in the refrigerator.
Let's summarize
Pickling cabbage does not present any particular difficulties. The main thing is to pick up good heads of cabbage. What does it mean? Choose mid to late ripening white vegetables. Well suited: "Gift", "Glory", "Amager", "Sibiryachka" and others. The heads of cabbage are juicy, snow-white. The finished product will be of excellent quality and taste if you follow our recommendations.
