Methods for sourdough cabbage with cranberries

It is difficult to name a person who would not like sauerkraut and dishes from it. 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, pickled white vegetables are supplemented with berries and fruits. From crispy, juicy sauerkraut with cranberries, few people can refuse of their own free will.

Cranberry perfectly complements and enhances the taste of cabbage, saturates with vitamins and nutrients. Today we will tell you how sauerkraut with cranberries is prepared. Cooking does not take much time, but in winter you can diversify your diet with various dishes.

Ready according to the rules

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

1. Several basins of different sizes for washing and storing shredded vegetables.
2. A dish in which you will ferment a white vegetable. Enameled, glass or plastic vegetables are recommended. You can not ferment vegetables in aluminum dishes, because of the acid, the surface turns black, which adversely affects the quality of the finished product.
3. Tools for shredding vegetables: a sharp knife, a shredder or 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 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 recipes for sauerkraut with cranberries, the principle of preparation is almost the same. Therefore, we will first offer to look at the options, choose the one that suits you best, and get down to business.

First recipe with honey

Stock up ahead of time:

• 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.

The second recipe

To ferment cabbage with cranberries according to this recipe, you need to have the following ingredients:

• forks for 4 kg;
• 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 tablespoons with a slide;
• granulated sugar – 1 tablespoon.

The third recipe

If you decide to use this option, then please note that the ingredients in the recipe are indicated in large quantities. You can change the number of products yourself 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, prepare vegetables and berries.

1. Remove the top leaves from the fork, cut out the stalk. We divide the head of cabbage into 4 parts, so it will be more convenient to chop it. A vegetable cut into strips looks more beautiful.
2. Remove the peel from the carrots, rinse well and grate with large cells.
3. We clean the cranberries from debris and leaves. We use only cold water for washing. We spread the berry in a colander to glass the liquid.
4. We spread the 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. This procedure is best entrusted to a man.

   

5. When the juice begins 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 shift the workpiece into a bowl for pickling and tamp. This can be done with a pusher or a fist – as you like.

   

6. Cranberries are poured on a layer of cabbage with carrots. You can adjust the dose yourself. Then again cabbage and cranberries – and so on to the top. The top layer should be cabbage.

   

7. 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.
8. We put the container in the pan so as not to stain the surface of the table or floor with brine. Every day, pickled vegetables 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.

   

9. If you live in a city and there is no cellar, we shift the workpiece to jars for the winter.

A simple pickling 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 grinding, add cranberries and mix again.

We put it in a jar, seal it with a pusher.

For brine, take cooled boiled water, add salt and sugar. Stir until the ingredients are completely dissolved. Fill with brine.

After 3 days, cabbage with cranberries is ready to eat.

We store the jar in the refrigerator.

To summarize

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