Sauerkraut with cranberries: recipe

Content

1 Cooking according to the rules
2 Options
3 Pickling in brine
4 Let's sum it up

It's hard to name a person who wouldn't like sauerkraut and dishes made from it. Secrets and recipes for pickling are passed down from older family members to younger ones, so each family ferments cabbage differently. As additives, in addition to seasonings, pickled white vegetables are supplemented with berries and fruits. Few people can refuse crispy, juicy sauerkraut with cranberries on their own.

Cranberries perfectly complement and enhance the taste of cabbage, saturate it 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 your diet in winter with various dishes.

Attention! Instead of granulated sugar, natural honey is often added to sauerkraut with cranberries: 2 tablespoons of the sweet delicacy replace 1 spoon of sugar.

Cooking according to the rules

So, if you decide to start sauerkraut, arm yourself with the necessary tools and utensils:

Several basins of different sizes for washing and storing chopped vegetables.
The container in which you will ferment the white vegetable. Enameled, glass or plastic jars are recommended. You cannot ferment vegetables in aluminum containers; the acid causes the surface to turn black, which adversely affects the quality of the finished product.
Tools for chopping vegetables: a sharp knife, a shredder or a shredder with two blades, a grater for chopping carrots.

So, if everything is prepared, let's start studying the recipes.

Options

There are many recipes for pickling white vegetables with additives. Each of them is interesting in its own way. Despite the fact that different spices can be used in recipes for sauerkraut with cranberries, the cooking principle 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;
bay leaf – 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.

Important! Canning according to this recipe can be stored until the next harvest.

Third recipe

If you decide to use this option, please note that the ingredients in the recipe are indicated in large quantities. You yourself can change the quantity of products depending on your needs.

Comment! You will be able to try sauerkraut with cranberries only after 11 days.

The product should only be stored in the refrigerator for no more than two months.

So, sauerkraut with cranberries, ingredients:

5 kg of white vegetables;
about two kilograms of carrots;
180 grams of salt (without added iodine);
180 grams of granulated sugar;
400 grams of ripe cranberries.

Cooking principle

First, prepare the vegetables and berries.

Remove the top leaves from the fork and cut out the stalk. We divide the head of cabbage into 4 parts, this will make it easier to chop it. Vegetables cut into strips look more beautiful.
Peel the carrots, wash them thoroughly and grate them on a large-mesh grater.
Clean the cranberries from debris and leaves. For washing we use only cold water. Place the berries in a colander to drain the liquid.
Place vegetables (cabbage and carrots) in a large bowl or simply on a cleanly washed table. To obtain sauerkraut with cranberries, the recipe involves grinding it with salt and sugar. This procedure is best left to a man.
When the juice begins to stand out, add the spices indicated in the recipe and mix gently. Cover the bottom of the container with cabbage leaves and lightly sprinkle with salt. We transfer the workpiece into a fermentation container and compact it. This can be done with a masher or with a fist - whatever suits you.
Per layer cabbage with carrots cranberries are poured in. You regulate 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 and put a sprig of dill on top. Place pressure on a wooden circle or large plate. This could be a special stone or a jar of water.
We place the container in a tray 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 any foam that appears. If you don't do this, the cabbage will become bitter.
If you live in the city and do not have a cellar, we transfer the preparation to jars for the winter.

A simple pickling recipe:

Pickling in brine

The ingredients are for a three-liter jar:

cabbage forks - 1 piece;
carrots – 2 pieces;
cranberry;
salt and sugar for brine, 2 tablespoons each.

Shred the cabbage and carrots, mix them without grinding, add the cranberries and mix again.

Place in a jar and compact with a masher.

To make 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 and cranberries are ready to eat.

Important! Do not forget to pierce the contents of the jar with a thin knitting needle.

We store the jar in the refrigerator.

Let's sum it up

Sauerkraut does not pose any special difficulties. The main thing is to choose good heads of cabbage. What does it mean? Choose mid-season and late-ripening varieties of white vegetables. Well suited: “Gift”, “Slava”, “Amager”, “Sibiryachka” and others. The heads of cabbage are juicy and snow-white. The finished product will be of excellent quality and taste if you follow our recommendations.