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Cabbage has been fermented in Rus' since ancient times. This product, prepared for the winter, retains all its nutritional and beneficial properties. During the war years, even townspeople grew this vegetable on small patches of land in front of their windows and fermented it. In this way many lives were saved. Of course, they didn’t think about any delights at that time. And you can ferment with different products. Pickled vegetables retain all nutrients.
Today we will tell you how to prepare amazingly tasty and aromatic sauerkraut with apples for the winter according to the recipe given below. As a rule, sour and dense varieties of apples are added to this version of the preparation.
Take note
There are special cooking secrets sauerkraut for the winter:
- We choose dense white heads of cabbage.
- To ensure that the finished product retains its snow-white color, cut the carrots into strips using a knife. The straw stains the brine less.
- The more intense the fermentation, the better the vitamins and microelements are preserved. Optimal fermentation lasts about a week, at a temperature of 18-20 degrees. You can’t keep cabbage longer; it will become unbearably sour and tasteless.
- Cabbage juice should always be on top of the mug.
- Pierce the contents of the pan or bucket several times daily to release gases.
- Remove any foam that appears: recipe descriptions always pay attention to this point.
- If mold appears on the cabbage, carefully remove it and wash the circle or plate with boiled water.
- As soon as fermentation is complete, according to the recipe, the brine will lighten, and the cabbage and apples will settle for the winter.
Cabbage with apples - cooking rules
Housewives have different recipes for sauerkraut with apples for the winter. This mainly concerns the ingredients. But the essence is almost the same, with the exception of the highlights found by the hostess herself thanks to many years of experience.
We suggest using the recipe below and fermenting cabbage with apples for the winter. Stock up:
- white cabbage – 10 kg;
- carrots – 1 kg;
- non-iodized salt – 200 grams;
- apples within 2 kg (it all depends on taste).
Pickling method
Preparing Ingredients
- We peel the top leaves from the heads of cabbage, remove the stalk, and cut into thin strips.
- Peel the carrots and grate them on a coarse grater.
If you want to preserve the whiteness of the finished product, then it is better to cut the carrots into strips. - Cut out the core of the apples along with the seeds and membranes. Cut into equal size slices. To prevent the apples from turning black, place them in a cup of acidified cold water.
Fermentation rules
- Sauerkraut for the winter a little with apples. It's still a delicacy. Therefore, we choose a small container, it is best to take an enameled one pan or a bucket.
- Cover the bottom of the vessel with a layer of clean cabbage leaves and lightly sprinkle with salt.
- Place a portion of shredded cabbage on the table, add carrots and sprinkle with salt. The resulting composition must be kneaded until the juice appears.
- Place it in a container, tamp it well so that the brine appears, and pour apples on top. We work with the rest of the white vegetables in this way until the container is full. Do not fill the pan or bucket with cabbage to the very top, leaving room for the brine to release.
- According to the recipe, you need to put cabbage leaves on top, a wooden circle or plate, then press down. It should not be too heavy or light. According to the rules, 100 grams of cargo is enough per kilogram of cabbage. You can use a special stone or a wide plastic bottle filled with water as oppression. Cover the dishes with a towel to prevent dust from entering.
- From the second day, according to the recipe for the winter, sauerkraut with apples should be pierced to the bottom with a sharp stick to release the gases. We do this several times a day during fermentation. If you do not follow this procedure, the sauerkraut will have a bitter taste.
- Foam formation begins at the end of the second day. It must be constantly removed so that mucus does not form in the brine.
We keep the container in a warm room for up to five days. When sauerkraut When ready, the brine will become clear and slightly sour. You shouldn’t keep the pan in the room for a long time, the contents will simply turn sour and become tasteless.
We wash the circle and weight, put them in place and take the workpiece to a storage location for the winter.
This recipe also turns out delicious:
Let's sum it up
Sauerkraut with apples for the winter, according to the recipe described above, can be used as an independent product. It makes a great salad if you add chopped onions and vegetable oil. Cabbage is also good in vinaigrette. You will be provided with vitamin C throughout the winter.Moreover, it contains more ascorbic acid than lemon. It’s not for nothing that cabbage is called the northern lemon. And with apples this fermented product is even healthier.
