Sweet and sour cabbage with cranberries. Sauerkraut with apples and cranberries for the winter

Sauerkraut - for me, sauerkraut (cucumbers, tomatoes, blue, carrots and cabbage) is associated with preparations for the winter. After all, when you get such blanks to the table, it immediately blows in winter, cold. And this does not make it worse, on the contrary, for some reason I want the winter not to end yet.
Today I will again sour cabbage with you, but this time with lingonberries. But, if you like it spicier, you can cook.

Sauerkraut with lingonberries - recipe with photo.

For cooking you will need:

- cabbage - 15 kg;
- cranberries - 650 grams;
- carrots - 650 grams;
- apples - 4 kg;
- salt - 300 grams.

Recipe with photo step by step:

We begin our pickling. To do this, first of all, let's examine a head of cabbage. Remove damaged leaves or rotten, wilted. Rinse the cabbage under running cold water and remove the upper leaves from the cabbage. Then we chop it, while leaving a few pieces of large cabbage leaves in order to cover the bottom of the container with them, in which we will ferment the kaputa itself with lingonberries.

Then rinse under running water and apples. We will not peel them, we will grate them. It is best to use a grater for these purposes, as shown in the photo. Then the chopped apples will be cut into beautiful thin slices.

Then we wash the carrots, peel them with a vegetable peeler and also chop them on a grater.

It's time for the cranberries. We will sort it out carefully and wash it. Dry by sending it to a fine sieve. Let all the water drain.

Mix all the prepared ingredients in one container (cabbage, carrots, apple and lingonberries).
Let's prepare a container for pickling, you can use a wooden barrel or a deep ceramic pot for this purpose. In any case, we will first scald it with boiling water. At the bottom of the selected container, distribute the cabbage leaves that we left at the very beginning and sprinkle them with a little salt. Then we place the cabbage in small portions, be sure to alternate them with small portions of salt.

When your container is full, cover it tightly with a lid with a load and set aside for 4-5 days at room temperature. Then we will try sauerkraut with lingonberries and send it to storage in a cool place.
Enjoy your meal!
Author: arivederchy
We also suggest trying

Not so long ago, immemorial times have sunk into oblivion, when the whole family fermented cabbage in late autumn. Supervised everything, of course, my mother, and my sister and I were in the wings. Dad also participated in the process. He was entrusted with the most difficult man's work. He stripped the upper green leaves from the heads, cut the huge heads into pieces so that it would be easier for us to chop them, and crushed the cabbage in the tins with his fists.

I must say that we fermented cabbage almost on an industrial scale and in different ways: with carrots, with beets, with horseradish, with cranberries or lingonberries, and even in Korean, quarters stuffed with a spicy mixture of carrots and peppers. For example, .

So we had enough sauerkraut for the whole winter. We kept it in the cellar of the garage in large enameled containers or in three-liter jars. And every weekend, the men of our large friendly family planned a trip to the garage for different pickles. And when they returned, no one could resist trying them. I don’t understand in any way whether the products used to be tastier, or in my youth everything seems especially tasty, however, I still remember the taste of my mother’s sauerkraut.

Nostalgic memories of a distant youth prompted me to take up sauerkraut. Today I bring to your attention a recipe for sauerkraut with lingonberries.

This is only at first glance, it seems that fermenting cabbage is simple, and everyone can handle it. There are, however, a few important points that you should definitely consider when fermenting cabbage for the winter so that it does not disappoint you later.

Recipe Information

Cuisine: Russian.

Cooking method: fermentation.

Preparation time: 1 hour

Total cooking time: 10 days for fermentation h

Servings: 1.5 liters.

Ingredients:

white cabbage - 1 head (about 4 kg)
carrots - 3 pcs. (100 g-120 g)
salt (I took sea salt) - 100 g
lingonberries - 60 g.

Recipe:

I have already mentioned a few important points that you need to know to make sauerkraut delicious. And here is the first important point. For pickling, you need to select white dense heads of cabbage, as they have a high sugar content. Green and loose heads of cabbage are not suitable for pickling. As a rule, all late-ripening varieties of cabbage are suitable for sauerkraut. Therefore, cabbage was fermented in Rus' in late autumn, in early November.
Strip the head of cabbage from the upper green leaves, divide the head of cabbage in half or into 4 parts and chop. For shredded cabbage, you need a lot of space, clear the table and cover it with something. The thickness of the cabbage shredder is up to you.
Sprinkle the salt evenly over the cabbage and knead it with both hands as if you were kneading dough. Cabbage will immediately give juice.
Peel the carrots and grate on a coarse grater. Sprinkle the cabbage with grated carrots. After you sprinkled the cabbage with carrots, you no longer need to crush it, otherwise the carrots will doubt, lose their shape and look ugly.
Spread the carrots over the entire volume of the cabbage, sprinkle the cabbage with carrots with lingonberries, mix everything.
Prepare a large saucepan, with a volume of at least 5 liters. Line the bottom of the pot with cabbage leaves. Place the salted cabbage in the pan in parts. Put first about a third of the total volume of shredded cabbage. Seal the cabbage by pressing hard with your fists. The cabbage will release juice. Then put the second part of the cabbage and compact again, then the third.
And for the last time compact the cabbage. Remember that the air remaining in the cabbage will contribute not to fermentation, but to rotting of the cabbage, so do not be lazy and lay the cabbage very tightly.
Close the tightly packed cabbage on top with cleanly washed green cabbage leaves that you removed from the heads. Cover the cabbage with a flat plate. Ideally, you need to put a wooden circle (press), but where to get it? Put some oppression on a plate. I filled a 5 liter bottle with water and put it on top.
Now the second point that must be taken into account in order for the cabbage to succeed. For fermentation, cabbage must be placed in a cool place. At a temperature of 16-18 degrees, fermentation occurs in 8-10 days. But at room temperature, fermentation will occur much faster, but the cabbage will end up soft. And the beauty of sauerkraut is precisely that it crunches. So, try to find a cool place for cabbage, for example, an insulated loggia.
During fermentation, foam will appear on the surface of the cabbage, which will need to be removed. Do not forget to pierce the cabbage every day with a wooden stick to the bottom so that the formed carbon dioxide comes out. When the emission of gases stops, a light brine appears and the taste of cabbage becomes sour-salty, and not bitter, which means that fermentation is over.
Remove the oppression and transfer the sauerkraut to a jar, tamping it tightly. Ready cabbage should be elastic, crispy and juicy.
Cabbage should always be under brine during storage, otherwise mold and even mucus will appear on the surface.

Note to the owner:

It is not recommended to freeze sauerkraut with lingonberries, since vitamin C is quickly destroyed after thawing.

Do you want to know how sauerkraut with lingonberries is prepared for the winter? We will help you make a delicious, crispy vegetable snack that will not leave anyone indifferent. Below we have described two recipes that can be used to prepare this useful preparation.

One of the easiest ways to prepare cabbage for the winter is to pickle it. Cabbage is fermented in different ways: in various containers - pots, barrels, glass jars (see the recipe for sauerkraut in 3 liter jars); with additives - carrots, cranberries, cranberries, viburnum, apples, etc.

Sauerkraut with lingonberries has not only a beautiful appearance, but also a pleasant taste, aroma, moreover, such a preparation is perfectly stored all winter. We suggest trying to ferment cabbage with lingonberries for the winter at home according to our two simple recipes.

Sauerkraut for the winter with cranberries

Ingredients:

white cabbage - 5 kg;
carrots - 0.5 kg;
lingonberries - 0.5 kg;
salt - 100-120 gr.;
spices - to taste.

Cooking

The head of cabbage is washed and cleaned from the top leaves, then chopped up to 1 centimeter thick. Transfer all shredded cabbage to a bowl.
Grate the carrots into the same bowl. Then salt is added at the rate of 20-25 grams per kilogram of cabbage. Everything is thoroughly mixed - so the cabbage lets the juice out faster and starts fermenting sooner.
When the whole mass is mixed with salt, you can begin to tamp it into a container for pickles.
At the bottom of the jar (barrels, pots, etc.) you need to put a cabbage leaf or currant leaves, then put the first layer of cabbage with carrots, which is sprinkled with lingonberries. With a berry, it is advisable to be more careful, carefully monitor its integrity. This is how the entire container is filled in layers. Spices can also be added to each layer - allspice, black pepper in a pot, cumin.
After filling the container, it is also covered with clean cabbage leaves, then with gauze and put under pressure. It is advisable not to fill the dishes with cabbage to the top - a large amount of juice may be released, which will pour out through the top.
Cabbage remains to ferment from 3 days to a week, depending on the ambient temperature. The warmer, the faster the fermentation process. A clear sign of cabbage readiness is the absence of fermentation foam, which appears in the first days of sourdough.

After fermentation, the cabbage is transferred to another bowl and sent to a cool place.

Sauerkraut with cranberries and apples

This recipe has a richer aroma and taste due to fragrant autumn apples. It is advisable to choose varieties such as Antonovka or Semerenko.

Ingredients:

cabbage - 3 kg;
apples - 5-6 pieces;
lingonberries - 300 gr.;
salt - 60 - 75 gr.;
spices - to taste.

Cooking

Cabbage and carrots are chopped into a large bowl or pan, the vegetables are ground with salt until the juice is released.
Apples are cut into thin slices, the core is cut out, the peel is not removed. Apples are added to cabbage with carrots, and again the whole mass is mixed.
Cabbage leaves, currant or horseradish leaves are placed at the bottom of dishes for pickling cabbage. Cabbage with carrots is laid out in layers and sprinkled with lingonberries. You can add your favorite spices to each layer - bay leaf, cumin, allspice, in combination with spring apples, the taste of pickling will be unique.
The whole mass is covered with gauze and sent to a warm place for fermentation for 3-7 days.

Ready cabbage with apples after sourdough is transferred to a new clean container and placed in the refrigerator.

Only whole lingonberries are suitable for sauerkraut - without damage.
To get a richer and more interesting taste of sauerkraut, you can add a piece of rye bread and a little honey. Also, some housewives add a glass of vodka to a bottle of cabbage.
The acidity of cabbage often depends on the amount of salt. Cabbage crunches on the teeth, too, thanks to the right amount of salt. The average proportion is 2 - 2.5% of the cabbage weight. For uniform fermentation, the salting process, cabbage needs to be pierced or holes made in it.

I know more than one good and proven recipe for pickling and simply cooking white cabbage for the winter. In addition to pickling it along with other vegetables, I also make separate preparations from it. For example, I really like cabbage with lingonberries for the winter, but in addition to berries, I also add apples and carrots. I recommend you check out this recipe. I am sure you will definitely like the result and this blank will not disappoint you.

So, to prepare cabbage for the winter with lingonberries, we need:
- white cabbage - 15 kg,
- carrot - 650 grams,
- cranberries - 550 grams,
- apples - 4 kg,
- salt - 300 grams.

We choose cabbage that is dense without damage. We clear the top damaged leaves. Rinse them in running cold water. We poison everything on a fine sieve or a colander and let the water drain. We leave a few large leaves in order to cover the bottom of the barrel with them.

We chop the washed and peeled cabbage with a knife or a special device, for example, a knife in the form of a grater, or simply with the help of a food processor.

We wash the carrots under running cold water. We clean it from the skin and rub it on a fine grater with straws. We sort out the lingonberries and wash them too. Place in a sieve to remove excess water.

We choose apples without damage with dense, juicy pulp. Wash apples in cold water. Let the water drain. Rub the apples on a coarse grater with straws.

Then chopped cabbage, carrots and apples are placed in a large glass container. Mix gently the mass. Add prepared cranberries to it. A barrel or other container in which we will ferment cabbage is thoroughly washed and scalded with boiling water. We cover the bottom of the barrel with cabbage leaves. Sprinkle salt over them. Then lay the shredded cabbage in layers, sprinkling it with salt. We tightly cover the filled barrel with a lid and put a load on it. We place the barrel in a cool place.

Sauerkraut with apples and lingonberries for the winter is long and well stored. And I can only wish you bon appetit! And see you again.
Author: arivederchy
Also try to cook

In winter, sauerkraut is very popular. But, often, it is eaten faster than the hostess has time to prepare a new portion. Then you should try this recipe. Quick pickled sweet and sour cabbage is not inferior in taste and useful properties. It is prepared from fresh vegetables with the addition of apple cider vinegar and lingonberries.

The dish surprises with its delicate taste, which gives natural vinegar. Even the vegetable smell itself is not as vigorous as that of the fermented version. Frozen or soaked lingonberries add a spicy bitterness against the background of a light salad acid. The color of sweet and sour cabbage is simply gorgeous, shimmering with pomegranate sparks of berries in the sunlight of vegetables.

Kitchen: Russian

Cooking method: shredder

Cooking time: 40 min.

Servings: 4

Ingredients

Cabbage - 250 gr.
carrots - 100 gr.
Vegetable oil - 30 ml
Lingonberries (soaked or frozen) - 3 art. l.
Apple vinegar - 30 ml
Sugar - 1 tsp
Salt - 0.5-1 tsp.
Cumin to taste

Instruction

Frozen lingonberries are poured with boiling water for one minute. The berries will become juicy and soft.
The stalk is carefully cut out of the cabbage. The vegetable is finely chopped.
Apple cider vinegar, sugar and cumin are added to the dish. The mixture is well ground and marinated for twenty minutes. You can speed up the process by heating the vegetables to a warm state. Excess juice is drained.
Carrots are peeled and chopped using a regular or Korean nozzle.
The chopped vegetable is evenly mixed into sweet and sour cabbage.
The salad is dressed with cranberries, vegetable oil and salt. The dish is chilled before serving.
Ready pickled cabbage goes well with meat and fish dishes.
This variant of a quick snack is suitable for both the festive table and the daily diet. Salad contains many vitamins and brings undoubted benefits to the health of the child. Therefore, the dish should be included as often as possible in the children's menu. The amount of vinegar for a child can be slightly reduced. Cowberry acid will create the necessary taste sensations for babies.

Pickled sweet and sour cabbage can serve as a light snack during fasting days or a low-calorie diet. This recipe is widely used among the options for lean salads. Due to the beneficial substances and the predominance of vitamin C in the composition, frequent consumption of the dish helps maintain health in the winter.

Sweet and sour cabbage with cranberries. Sauerkraut with apples and cranberries for the winter

Recipe Information

Ingredients: