Since the white cabbage for pickling should be tamped tightly or left under pressure, the berries will crack, release juice and color the appetizer ahead of time. Therefore, first we stand for two or three days in the usual way, start a full-fledged fermentation process, bring it to readiness - and only add cranberries to the already transparent sauerkraut.
Sour marsh berry - cranberry - not only decorates pale cabbage, but also enhances the wine, refreshing effect. This appetizer is good by itself, in salads with onions and vegetable oil, rich cabbage soup and cabbage.
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Ingredients:
White cabbage - 2000 g
Cranberries - 100 g
Carrots - 1 pc.
Rock / table salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Bay leaf, black peppercorns - to taste
Step by step recipe:
Step 1 of 6
To make sauerkraut with cranberries at home, take the foods listed. White cabbage of late or winter varieties is fermented and never early, tender. Do not use iodized salt.
As a rule, 1 tbsp is used for one kilogram of chopped cabbage. l. salt plus 1-2 tbsp. l. granulated sugar. But the proportions can change. Someone likes saltier, and someone prefers a sweetish aftertaste. Carrots are added as desired, for the sake of a bright color.
First of all, wash the vegetables, dry them, separate the cabbage leaves with flaws, peel the carrots from the top layer.
Step 2 of 6
Shred white cabbage with strips. We put it in a spacious glass / plastic / wooden or enamel container. Choose containers that do not oxidize. A sharp knife / hatchet or grater with a special attachment is suitable for cutting. Then three juicy peeled carrots in large shavings. Add salt and sugar to the vegetables.
Step 3 of 6
Now it's worth putting in physical effort. Use strong hands or stock up on suitable supplies.
First, mix the whole heap, then grind everything thoroughly. I need juice. For example, a mashed potato helps. Without further ado, we press hard, crush the vegetable mixture until the juice is released to the maximum.
Step 4 of 6
Put 7-10 black peppercorns, 2-3 spicy laurel leaves on the bottom of a sterile jar or barrel and fill with seasoned cabbage and carrots - ramming layer by layer, press on top. We leave in this form for three days at room temperature. We substitute a saucer or pallet from below, we throw gauze on top - we provide air access and protect it from contamination.
Each subsequent day, pierce the cabbage in a jar 1-3 times with a wooden skewer / pestle to the very bottom, thereby releasing the gas accumulated during fermentation.
Step 5 of 6
After three days, add pure cranberries to the sauerkraut, mix gently. We do not ram, we remove the appetizer in the cold (cellar, refrigerator).
Step 6 of 6
We serve crispy sauerkraut with cranberries as pickles and add to the first courses, salads, bigos, filling for pies, pies and dumplings.
Bon Appetit!
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