Cabbage with apples is especially good! Such deliciousness! The best snack in the world.
Sauerkraut with apples in a jar
Ingredients:
2-2.5 kg of winter cabbage
5 Antonovka apples
1 carrot
2.5 tbsp. l. coarse salt
How to cook:
1. Chop the cabbage, you can shred it, into long shavings. Shake hands lightly.
2. Peel and grate the carrots on a coarse grater or special for carrots in Korean.
3. Wash the apples, cut into slices, remove the core.
4. Grind cabbage with carrots and salt. We ferment a lot of cabbage, so I add salt 130-150 gr. for 10 kg of cabbage, and carrots 200-300 gr. by the same amount. In smaller amounts, salt is needed from 2 tbsp. l.
5. Tamp the cabbage with carrots tightly into a clean, dry jar, shifting the layers with apples. The top layer is necessarily cabbage. Ram to have a lot of juice.
Important! Juice is very necessary, in a can it is needed in abundance.
6. Leave the jar in the kitchen in a deep bowl or basin. After 12 hours, the cabbage juice will pour over the edge of the can. On the second day, the cabbage must be pierced to the very bottom with a knife or wooden stick.
7. After three days, pierce the cabbage again and close it with a plastic lid, take it to a cool place for storage.
You can try cabbage and apples for a couple of days.
Sauerkraut with cranberries
Ingredients:
5 kg of white cabbage
4-5 carrots
100 g salt
2 handfuls of cranberries
2 hours l. for taste
How to cook:
1. Grate the carrots on a coarse grater, sort out the cranberries, finely chop the cabbage.
2. Place the cabbage in a large enamel saucepan, sprinkle with coarse salt and mash with your hands until the juice comes out.
3. Then add carrots, cranberries and sugar. Stir, tamp, cover with a plate and put oppression on top. Or immediately transfer to prepared three-liter jars. There will be 3 such banks.
4. When fermenting, you often need to pierce the cabbage with a skewer to the very bottom so that the juice does not flow out and go down, and the gases go up.
5. After 3 days, the delicious white cabbage with cranberries will be ready to eat. Transfer the cabbage to jars if it has not fermented in them. Close with simple plastic lids and store.
Sauerkraut with honey and rye bread
Ingredients:
5 kg of white cabbage
4 medium carrots
3 bay leaves
100 g salt
a few humps of rye bread
1 tbsp. l. good honey
How to cook:
1. Wash the enamelled tank or bucket. At the bottom of the enamel container, place the crust of rye bread (Borodino), coated with liquid honey. Then cover with large cabbage leaves.
2. Chop the cabbage with a knife or a special shredder. Peel and grate the carrots.
3. Grind cabbage with carrots and salt to make juice. Add bay leaves and stir.
4. Put chopped cabbage into the tank on cabbage leaves, tamping it tightly. Cover the last layer with whole cabbage leaves. Press down to make the juice go.
5. Place a plate on the cabbage and bend. Leave indoors for 3-4 days.
Important! The cabbage must be pierced to the very bottom with a wooden stick, remove the foam and make sure that it is always covered with juice.
6. After the end of fermentation, put the sauerkraut in 3-liter jars, close with plastic lids and store.
Bon Appetit! Good luck to you!
Did you like the article?
subscribe to the channel "Culinary Notes About Everything"
Yandex. Messenger <<< Click here!
It's not difficult for you, but I'm pleased :)))
Thanks for reading to the end!