The cold season is coming, at this time home-made preparations are used, on which the hostesses have worked so hard all summer, and the time of sauerkraut also comes. In the summer, no one ferments cabbage, there is no point in this, because the assortment of fresh vegetables is quite large.

But in autumn and winter, sauerkraut goes with a bang! Website website offers add cranberries to the classic sauerkraut recipe, as a result we will get a very successful combination of the selected ingredients.

We serve the finished product with various meat or fish dishes, use it for making salads, stew with meat, cook cabbage soup or borscht, and also add it to pies, dumplings.

Sauerkraut with cranberries: the cooking process

You can safely increase the number of products by two or even three times, since the finished product is stored for quite a long time.

  • Cabbage - 1 kilogram;
  • Carrots - 100 grams;
  • Cranberries - a small handful;
  • Salt - 20 grams (incomplete tablespoon);
  • A pinch of sugar;
  • Black peppercorns - 3-4 peas.

1. We take a good cabbage, remove the top leaves, cut it into thin strips, put it in a deep bowl.

2. Remove the peel from the carrots, wash and dry, rub with large chips, throw the carrots to the shredded cabbage.

3. Pour the norm of salt, granulated sugar, add peppercorns. At this stage, you can add brightness to the taste with cumin, zira or other spices.

4. Now we knead everything well, distribute the grains of salt and sugar evenly between the vegetables, work with our hands, put a little effort. Pour the cranberries, mix everything again.

5. With the help of a pusher or a strong male hand, we tamp the cabbage.

6. We put a clean saucer in a container with future sauerkraut, put pressure on the saucer in the form of a jar of water, keep in mind that the saucer should not completely cover the cabbage, the edges should remain open. Another point, it is better to put the container in which our product is fermented in a larger container, as the liquid will stand out and spill onto the table, therefore, in order to avoid such embarrassment, take one more dish.

7. So, in this state, leave the cabbage for 1 day, let it start the fermentation process. We observe the foam that appears, remove it carefully with a spoon or slotted spoon. We pierce the cabbage with a wooden skewer to release the gas.

8. We leave the cabbage with cranberries for another 2 days, periodically do not forget to pierce it, then we lay out the finished product in sterile jars, store it on the shelf of the refrigerator or cellar.

9. Before serving, flavor the cabbage with chopped onions and vegetable oil. Bon appetit!

Have you tried making sauerkraut with cranberries yet? Share in the comments!

(approximately 3-4 kilograms);

  • 2-3 small (100-150 grams);
  • 2 teaspoons dill seeds (about 10 grams);
  • ground black pepper to taste;
  • bay leaves in the amount of 2-3 pieces;
  • 1 tablespoon of sugar;
  • 100 grams of salt;
  • Of course, the main ingredient is cranberries! Her, like carrots in the amount of 100-150 grams.

    • Important! Sugar can be safely replaced with honey. Only instead of one tablespoon of sugar you need to take two tablespoons of honey. Honey in the finished cabbage will not be felt. But the taste will be excellent.

    In what and what do we cook

    For cooking we use:

    • enameled deep dishes - a wide pan for 5-6 liters, or a basin;
    • shredder, or a wide sharp knife. You can use a food processor with the appropriate attachment, but the slicing will not look nice and neat enough!
    • coarse grater, for rubbing straws.

    How do we cook?

    For sourdough, we need to take:

    • Cabbage peeled from outer leaves, divided into four parts. Remove the stalk and carefully cut (chopped) into strips;
    • grate peeled and washed carrots;
    • we sort cranberries, wash and dry;
    • mix carrots and cabbage in a bowl. Some housewives do it right on a clean kitchen table;
    • add and mix. One of the subtleties of cooking at this stage can be rubbing (kneading) cabbage and carrots with your hands. This technique allows the vegetables to release juice - the pickling process starts faster, and the cabbage tastes very tender;
    • pour the mass with dill seeds and pepper, add bay leaf;
    • mix again;
    • in a clean jar we put a whole cabbage leaf on the bottom - clean and dry;
    • put a little of the finished mixture there, press the layer with a pestle;
    • pour half of the cranberries on top;
    • sprinkle with a layer of cabbage. Lightly press with a pestle, without damaging the berries;
    • another layer of cabbage and a layer of berries;
    • the last must be cabbage.

    The second option, with apples and currants

    Basic ingredients, as in the first recipe. But we exclude: seeds, bay leaf, ground black pepper and sugar. We use salt in smaller quantities - one or two pinches!

    • cabbage one or two kilograms;
    • cranberries, like carrots in the amount of 100-150 grams.

    Add apples (2-3 pieces) and (2-3 tablespoons) to the recipe. The preparation remains the same, only currants and cranberries are pre-mixed. If we also use apples, wash them and cut them into quarters. Then chop into straws.

    In a jar, layers of cabbage are interspersed with layers of berries and apples:

    • the first layer is cabbage;
    • the second layer is currant and;
    • the third layer is cabbage;
    • fourth layer -;
    • the fifth layer is cabbage;
    • the sixth layer is currant and cranberry berries.

    Everything on top, at the very end, is covered with a layer of cabbage. Lightly tamp!

    How do we brew?

    1. The rammed mass must be covered with a leaf of cabbage and put oppression on top - for example, a container of water.
    2. Keep the jar in a container - a bowl, or a pan. Excess juice drips through the top!
    3. Keeps in the room for up to three days, until foam appears - a sign of the fermentation process.
    4. The oppression and the cabbage leaf are removed, and the cabbage itself with cranberries is pierced with a wooden rolling pin, or a spoon (you can use Chinese sticks) - in several places to the very bottom. Grandmothers assure that in this way we "release bitterness."
    5. After the puncture, the cabbage settles in the open and without oppression for another day!
    6. Then the drained juice is added to it (the one that poured over the edge of the jar into the substituted container), the jar is closed and taken out for storage in the cold. Can also be stored in the refrigerator.

    "Quick" cabbage

    For those who do not want to wait for the end of the starter culture for three whole days, there is a special recipe.

    • cabbage (approximately 1 kilogram);
    • 2-3 small carrots (100-150 grams);
    • 100 grams of sugar;
    • a tablespoon of salt;
    • 10 tablespoons of 9% table vinegar;
    • 100 - 125 grams of sunflower (or any vegetable) oil;
    • three, four cloves (you can have a small head);
    • cranberries to taste;
    • half a liter of water.

    Cooking:

    1. Mix chopped cabbage with grated carrots and washed cranberries with three or four cloves of garlic (passed through a garlic press).

      note, What:

      • cabbage does not knead and does not rub with hands;
      • shredded without stalk.
    2. Boil half a liter of water. Add 100 grams of sugar, a tablespoon of salt, 100 grams of sunflower oil to boiling water. Stir.
    3. Add 10 tablespoons of 9% table vinegar, bring to a boil and remove from heat.
    4. The filling is poured into the cooked cabbage, which is in an enameled pan. Cabbage is pressed against a flat saucer or plate. The oppression is placed on top. Cooking time is approximately three hours.
    5. Three hours later we get ready-made sauerkraut!

    A few more recipes quick cabbage can be found.

    Cabbage will be tastier if you cook it:

    • in the phase of the waxing moon;
    • on Monday, Tuesday, Thursday - that is, men's days;
    • with nice mood.

    In order for the cabbage to turn out 100, you need to correctly

    It is included in recipes for making cabbage soup, or salads. It can be stewed with meat. Stuff duck or goose with it. Use for stuffing peppers.

    The successful combination in our plate of cranberries and cabbage, unique in composition, the owner of a number of substances necessary for a person, makes food rich in vitamins and microelements. And this is very important in the winter-spring period, when our body suffers from a lack of sun, fresh vegetables and fruits!

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    As soon as the heads of late cabbage began to ripen, we began to cook sauerkraut, while for food - fast food.

    Everyone in our family loves cumin and carrots, but last year I made cabbage with cranberries and now, this recipe is a leader - sauerkraut with cranberries is eaten before the new year. Cabbage harvested for the winter is stored in a small wooden barrel in the underground. True, it sometimes freezes, but this does not affect the taste. For one barrel, I spend 10 kg of cabbage, 200 grams of cranberries, a little dill, a glass of fine salt.

    For food, I cook instant sauerkraut in jars according to the same recipe and take the products in the same proportions. For example, to write this recipe with a step-by-step photo, I salted only one head of cabbage and will store it in a jar in the refrigerator. I take salt and cranberries in proportion to the weight of the cabbage.

    We start preparing sauerkraut with cranberries by removing the dry top leaves, cutting the head of cabbage in half, removing the stalk and cutting the cabbage into small strips.

    Put the shredded cabbage in a plastic container and add salt and mix.

    Carefully crush the cabbage with your hands so that it gives juice.

    Then, tightly tamp in a bowl and leave for an hour. Then, we repeat everything: we mumble, we ram, we leave to stand for another hour.

    We add dill already in the cabbage, which gave the juice. Stir, drain excess juice. Sometimes there is a lot of juice, but you can’t completely drain all the juice - the cabbage will be dry and not crispy. We leave for prosoling for a day in a cold place.

    At the last moment, add clean cranberries and mix gently with your hands or with a wooden spatula.

    Now, you can put the cabbage in jars and store in the refrigerator. Although, if you are preparing for the winter from a large number cabbage, then a barrel is preferable.

    Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer.

    Not every housewife decides to sauerkraut, because often the cooking technology is quite complicated. The recipe for sauerkraut with cranberries is not only easy to perform, but also time-tested. Such a salad is obtained by those who are not at all friendly with cooking.

    Secrets and technology of sauerkraut

    Sauerkraut- a real storehouse of vitamins and minerals, which are so necessary at any time of the year.

    Before proceeding with the selection of a fermentation recipe, you should choose a container. Suitable metal, wood or glass. Properly selected salt - coarse grinding will be important. Spices can be very different, put to taste.

    cooking recipes

    Important! Leaves that are affected or have a rough texture are not recommended.

    By choosing the right and fresh ingredients, you can prepare a salad that will be stored for a long time.

    We sour cabbage with cranberries in the classic way

    Sauerkraut with cranberries is a great find for those who love sour dishes. Due to the presence in the recipe useful berry the acidity of the product increases, which prevents lettuce from rotting. Cranberry is a good antiseptic, has quite useful properties.

    List of ingredients:

    • white cabbage - 10-12 kg;
    • carrots - 250 g;
    • salt - 270 g;
    • cranberries - 250 g.

    Step by step:

    1. Chop the cabbage into strips, cut the carrots into thin strips.
    2. Mix the vegetables, adding salt, crush them with your hands until the juice appears.
    3. Line the bottom of the prepared dish with a couple of cabbage leaves.
    4. Lay out the ingredients in layers: vegetables, then cranberries.
    5. Put under pressure.

    This recipe is a great base for borscht or winter salad. Pickled appetizer with cranberries goes well with any dish, very tasty in its pure form.

    With grapes and cranberries

    simple and quick recipe sauerkraut with grapes and cranberries. The salad has a piquant sourness, and the berries leave a pleasant aftertaste. It takes only an hour to prepare according to this recipe, and about two days for the fermentation process. But the longer the salad sits, the tastier and more aromatic it becomes. Incredibly crispy pickled appetizer will be a great addition to any meal. If desired, this recipe can be supplemented with apples.

    List of ingredients:

    • white cabbage - 5 kg;
    • fresh cranberries - 200 g;
    • sultana grapes - 1.5 kg;
    • carrots - 6 pcs;
    • garlic - 3 heads;
    • sunflower oil - 1 glass;
    • sugar - 1 glass;
    • water - 5 l;
    • kitchen salt - 10 tbsp. l;
    • vinegar 3% - 15 tbsp. l.

    Step by step preparation:

    1. Prepare ingredients for cutting. Finely chop the cabbage, grate the carrots. Cut the garlic into 6 parts, chop the apples into small slices.
    2. cook hot pickle for filling. Put granulated sugar, salt in a container and boil. Add sunflower oil and table vinegar.
    3. Fold the ingredients of the recipe into a large saucepan, adding grapes and cranberries. Mix berries and vegetables, pour boiling brine. For proper cooking dishes it is recommended to put the salad under the press, cover.
    4. After 2 days, remove the load, arrange in containers, store in the refrigerator.

    With honey

    One of best recipes sauerkraut is cabbage with honey. Such an appetizer is not only crispy, but also juicy with a pleasant spiciness. A piquant honey note leaves no one indifferent.

    List of ingredients:

    • white cabbage - 7 kg;
    • carrots - 1.5 kg;
    • coarse salt - 6 tbsp. l;
    • honey 5 tbsp. l;
    • distilled water - 4 liters.

    Step by step preparation:

    1. Finely chop the cabbage with a knife.
    2. Pass the carrots through a food processor or grate.
    3. Mix everything, put in a pre-sterilized jar.
    4. Brine: boil water, add salt, after cooling put honey.
    5. Pour the contents of the jar with the prepared liquid so that it completely covers the salad.
    6. Let it brew for 2 days at a temperature of 18-20 °.
    7. After a while in the jar, make several deepening movements with a wooden stick so that all the formed gases come out.
    8. Close the jar tightly with a lid, put in the cold.
    9. After 3 days, such cabbage can be safely served on the table, watered with homemade sunflower oil and adding some onions.

    with apples

    Vitamin pickled snack with apples is not only tasty and healthy, but also low-calorie.

    List of ingredients:

    • cabbage - 6 kg;
    • carrots - 2 pcs;
    • sour apples - 5 pcs;
    • table salt - 6 tbsp. l.

    Step by step preparation:

    1. Clean the cabbage from spoiled leaves, finely chop.
    2. Finely chop carrots and sour apples.
    3. Mix the ingredients, salt, let stand for a while.
    4. After 15 minutes, crush with your hands until the juice is released.
    5. Fill containers with salad and leave to sour for two days.
    6. After a day, insert wooden sticks into the jars. Thus, the snack will remain crispy and will not lose color.
    7. After two days, rearrange the jars in the cold - the pickled snack is ready to eat.

    With cranberries and currants

    Such sauerkraut will become indispensable in the preparation of winter vinaigrette or delicious cabbage soup. For the correct implementation of the recipe, you do not need a brine - the salad ferments in its own juice. That's why important rule in the selection of the main ingredient is a juicy vegetable. Thanks to cranberries and red currants, a pickled snack is not only tasty, but also very healthy. This salad has a beautiful slightly pinkish color.

    List of ingredients:

    • cabbage - 5 kg;
    • carrots - 1 kg;
    • cranberries - 250 g;
    • red currant - 250 g;
    • garlic - 6 cloves;
    • table salt - 5 tbsp. l.

    Step by step recipe:

    1. Prepare currants: peel them from the pods, rinse well, set aside.
    2. Finely chop the vegetables.
    3. Mix thoroughly, salt, rub with your hands until the juice stands out.
    4. Lay in layers in a wooden container: cabbage, then - cranberries mixed with currants.
    5. It is good to press down so that the berries release the juice.
    6. Put under pressure at a temperature of 18 - 20 ° for 3 days.
    7. After a while, a foam will appear, which should be removed, then you need to pierce the cabbage several times with a wooden stick.
    8. Close the lid, put in the cold to ferment for at least 3 days. Such sauerkraut can be stored for up to 3 months.

    With cumin

    To achieve a truly crunchy sauerkraut, it is recommended to try the recipe with the addition of cumin. very fragrant and tasty snack not only adults, but also children will like it.

    List of ingredients:

    • cabbage - 6 kg;
    • carrots - 1 kg;
    • table salt - 2 tbsp. l;
    • sugar - 2 tbsp. l;
    • cumin - 2 tbsp. l.

    Step by step preparation:

    1. Remove the first 2-3 cabbage leaves, set aside.
    2. Chop the cabbage into strips, put in a spacious container.
    3. Mix by adding salt, sugar and cumin.
    4. Knead with your hands until the cabbage juice is released.
    5. Fold in a clean container, tamping well, until juice is formed.
    6. The leaves, which were set aside at the beginning of the process, are poured over with boiling water, then cover the jars with them.
    7. Leave to ferment for 2 days.
    8. Pierce the contents of the jar daily with wooden sticks to release excess gas. If foam forms, remove it. After a while, remove the pickled snack in the refrigerator and then store at a temperature of 2 to 5 °.

    Terms and conditions of storage

    Sauerkraut keeps well in the refrigerator. Shelf life from 4 weeks to 2-3 months. It all depends on the chosen recipe and fermentation technology. It's best to follow your own taste. To increase the shelf life of lettuce, you can preserve or pasteurize it. But in this case, vegetables will lose all vitamins and minerals.

    Advice! During storage, sauerkraut must be completely covered with brine, otherwise it will begin to dry out and darken. Experienced chefs recommend always putting the salad under the press.

    Conclusion

    Cranberry sauerkraut recipe is a great solution for those who love different pickles. Having prepared cabbage according to one of the selected recipes, you can enjoy a snack all winter. It is absolutely simple and inexpensive to prepare. And the content huge amount Vitamins and microelements allow you to increase immunity and keep your body in good shape.

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    One of the most delicious and incredibly healthy vegetable snacks- sauerkraut (with cranberries, apples, lemon, carrots, cumin, honey). The fermentation process allows you to save all the vitamins and minerals contained in the vegetable.

    Additional components, for example, honey or cranberries, help enhance the vitamin effect, increase the shelf life of the product, improve taste qualities and add subtle notes of delicate aroma. Sauerkraut with cranberries is often referred to as a "vitamin bomb". It contains a considerable amount of vitamin C, PP, B, macroelements and nutrients.

    Classic recipe for sauerkraut with cranberries

    This is perhaps the most popular and budget vegetable snack for the winter. It is made quickly, simply and from available ingredients.

    Grocery list:

    • Head of cabbage (medium size) - 1 pc.
    • 220 g frozen (fresh) cranberries.
    • Two kilograms of carrots (grated).
    • Salt - 2 tsp. spoons.
    • Bay leaf - 3 pcs.
    • Granulated sugar- 2 tbsp. l.

    How to ferment cabbage

    It is recommended to chop vegetables finely enough with a special knife. You can use a coarse grater to chop carrots. Add salt and sugar to cabbage. Thoroughly mix the vegetables with your hands, squeezing lightly. It is very important that the cabbage gives juice.

    Cranberries are recommended to be washed well before being sent to the dish, dried and divided into three or four parts. In bulk dishes (preferably enameled or ceramic), we send a small part of the cabbage with carrots. Sprinkle one part of the berry on top and put a bay leaf. Thus, it is necessary to create several layers.

    After all the cabbage is placed in a container, cover it with a flat plate on top. We put oppression. It can be an ordinary three-liter jar or a slightly smaller saucepan filled with water. We cover the "structure" with a napkin or towel. We leave sauerkraut with cranberries for five to six days.

    It is very important that cabbage is not left unattended during fermentation. Once a day, be sure to pierce the cabbage with a long wooden skewer in order to release excess gases formed during the ripening process. As soon as a small foam begins to appear on the surface, this is an indicator that it is time for the gases to escape.

    Ready-made sauerkraut with cranberries is laid out in small jars and stored in a cellar or refrigerator. Before serving, it is recommended to add half rings to the vitamin cabbage salad onion and a few spoons vegetable oil.

    Sauerkraut with honey

    Extremely healthy and incredibly tasty is sauerkraut with cranberries for the winter, to which honey has been added. It not only enriches the appetizer with useful trace elements and fruit acids, but also gives sauerkraut a surprisingly delicate fresh flavor. Note that when tasting, honey is practically not felt in the dish.

    Ingredients

    • Cabbage - 3 kg.
    • Carrot - 200 g.
    • Cranberry - 120 g.
    • Salt - 25 g.
    • Honey - 35 g.
    • Peppercorns - 5 pcs.
    • Bay leaf - 4 pcs.

    Cooking method

    For fermentation, it is better to choose cabbage, which belongs to late-ripening varieties. Such heads of cabbage will differ in hardness, density and richness of taste.

    As in the previous recipe, the cabbage must be very finely chopped, and the carrots must be chopped with a coarse grater. Mix vegetables and add salt and honey to them. Stir, remembering to lightly squeeze the cabbage. Add cranberries and mix more carefully so as not to damage the fragile berries.

    This recipe does not include layers. At the bottom of the dishes in which it is planned to ferment cabbage, we lay bay leaves, pour peppercorns and send a mixture of cabbage, cranberries and carrots. We install any oppression and cover with a towel.

    As soon as we notice bubbles and foam on the surface, we immediately remove the oppression, remove the foam and pierce the cabbage with a knitting needle (wooden skewer, sushi stick). The honey in this recipe allows you to shorten the fermentation process, so the cabbage appetizer will be ready to eat in a couple of days.

    Options

    Popular websites and cookbooks offer a huge number of recipes for making sauerkraut. It should be noted that the cooking process looks almost the same in any of them. Only additional products that are proposed to be combined with cabbage differ.

    The most popular option, which is called the "classic", the recipe of our grandmothers is sauerkraut with carrots. A favorite option for many is sauerkraut with cranberries and apples. If you want something unusual, then we advise you to pay attention to the German version - cabbage with carrots and cumin. From fruits and berries, in addition to cranberries and apples, you can use plums, cherries and lingonberries.

    • Check the head before buying. It should not be loose, but firm and juicy at the same time.
    • An ideal option for sauerkraut is wooden, enameled dishes.
    • Can't be used as a grip metal objects.
    • For additional flavor, cumin, dill seeds, ground allspice, cloves can be added to sauerkraut. For piquancy and sharpness of taste, some housewives put hot peppers Chile.