Sauerkraut with apples

Cabbage has been fermented in Our Country since ancient times. This product, harvested for the winter, retains all the nutritional and beneficial properties. During the war years, even the townspeople on small plots of land in front of the windows grew this vegetable, fermented it. In this way, many lives were saved. Of course, they didn’t think about any frills at that time. And you can sour with different products. Pickled vegetables retain all the nutrients.

Today we will tell you how to cook amazingly tasty and fragrant sauerkraut with apples for the winter according to the recipe below. As a rule, sour and dense varieties of apples are added to this version of the workpiece.

Take note

There are special secrets for making sauerkraut for the winter:

1. We choose dense white heads of cabbage.

   

2. To keep the finished product a snow-white color, cut the carrots into strips with a knife. The straw stains the brine less.
3. The more intensive the fermentation, the better the vitamins and microelements are preserved. Optimally 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.
4. Cabbage juice should always be on top of the mug.
5. Pierce the contents of the pot or bucket several times daily to release gases.
6. Remove the foam that appears: in the description of recipes, this moment is always paid attention to.
7. If mold appears on the cabbage, it is carefully removed, and the circle or plate is washed with boiled water.
8. As soon as the fermentation is completed, according to the recipe, the brine will brighten, and the cabbage with apples will settle for the winter.

Cabbage with apples – cooking rules

Recipes for sauerkraut with apples for the winter are different for housewives. This applies mainly to the ingredients. And 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

Preparation of ingredients

1. We clean the upper leaves from the heads of cabbage, remove the stalk, cut into thin strips.

   

2. Carrots are peeled and rubbed on a coarse grater.

   

   If you want to keep the whiteness of the finished product, then it is better to cut the carrots into strips.

3. In apples, cut out the core along with the seeds and partitions. Cut into slices of the same size. So that the apples do not turn black, put them in a cup of acidified cold water.

   

Leavening rules

1. Cabbage with apples is fermented for the winter a little. It’s still a delicacy. Therefore, we choose a small container, it is best to take an enameled pan or bucket.
2. We cover the bottom of the dish with a layer of clean cabbage leaves, lightly sprinkle with salt.
3. On the table lay out a portion of chopped cabbage, add carrots and sprinkle with salt. The resulting composition must be crushed until the juice appears.

   

4. We move it into a container, tamp it well so that the brine appears, and pour apples on top. In this way, we work with the rest of the white vegetable until the container is full. We do not fill the pot or bucket with cabbage to the very top, we leave room for the brine to stand out.

   

5. According to the recipe, you need to put cabbage leaves, a wooden circle or a plate on top, then oppression. It should not be too heavy or light. According to the rules, 100 grams of cargo is enough for a kilogram of cabbage. As oppression, you can use a special stone or a wide plastic bottle filled with water. We cover the dishes with a towel so that dust does not get in.

   

6. From the second day, sauerkraut with apples according to the recipe for the winter should be pierced to the bottom with a sharp stick to release gases. We do this several times a day during fermentation. If you do not do this procedure, sauerkraut will have a bitter taste.
7. Foam formation begins at the end of the second day. It must be constantly removed so that mucus does not form in the brine.

Keep the container in a warm room for up to five days. When the sauerkraut is ready, the brine will be clear and slightly sour. It is not worth keeping the pan in the room for a long time, the contents will simply peroxide and become tasteless.

We wash the circle and the load, put them in place and take the blank for the winter to the storage place.

This recipe is delicious too.

To summarize

Sauerkraut with apples for the winter, according to the recipe described above, can be used as an independent product. It makes an excellent salad if you add chopped onions and vegetable oil. Good cabbage and vinaigrette. Vitamin C will be provided for the whole winter. Moreover, it contains more ascorbic acid than lemon. Cabbage is called the northern lemon for a reason. And with apples, this pickled product is even healthier.