Sauerkraut with cranberries for the winter: simple, fast, tasty
With the arrival of autumn, the time for everyone's favorite winter preparations comes. One of the most useful and simple options for dishes suitable for this time is sauerkraut with cranberries. It only takes 1-3 days to ferment the salad, but the result is worth it. In addition, making a tasty and healthy treat from "white cabbage" is quite easy, especially if you have several suitable recipes in stock.
Preliminary recommendations:
- To make the dish really tasty, use only late varieties of cabbage. These heads are usually quite hard, sweet and wide.
- One of the important ingredients in salad is sugar. It can be replaced with honey, making the taste of the preparation more spicy.
- To properly tamp the prepared workpiece into the jars, it is enough to use a wooden spatula or an ordinary rolling pin.
Sauerkraut with cranberries
The workpiece according to this recipe is fermented in 7-11 days and takes up a fairly large volume. The finished snack can be kept in the refrigerator until the end of winter.
Ingredients:
- white cabbage - 5 kg;
- carrot - 2 kg;
- cranberries - 0.4 kg;
- sugar and salt - 6 tbsp each l.
Add a few allspice peas and bay leaves to make the dish more interesting.
Cooking steps:
- First, let's prepare the carrots. Wash, clean and rub the ingredient on a fine or medium grater.
- Remove the top layer of leaves from the cabbage. We don't throw them away, but rinse, dry and leave for later.
- Cut the prepared heads of cabbage in half, chop finely. We transfer cabbage shavings to a large container.
- With cranberries, sauerkraut will get an interesting sourness, but only if you use unripe berries. Rinse them in warm water, drain off excess liquid.
- Add coarse salt and a similar amount of granulated sugar to the cabbage.
- Introduce the carrots, mix the ingredients well with your hands.
- At the bottom of the container or pan, where the workpiece will be stored, we spread the pre-dried cabbage leaves.
- Pour half of the prepared salad on top, lay a layer of cranberries, cover with the remaining vegetables.
- Top the ingredients with cabbage leaves so that the dish does not darken over time.
- Cover with a lid and transfer to the refrigerator. We leave for 7-10 days.
Store in the cold for no longer than 3-4 months. True, usually food for so long is simply not enough.
Instant Juicy Cabbage
An excellent cold appetizer recipe suitable for any meal. You can try it right away, or leave it as an excellent blank for the New Year holidays.
Ingredients:
- white cabbage - 5 kg;
- salt - 100 g;
- cranberries - 100 g;
- dried or fresh dill - 2 tbsp. l.
To make the dish more juicy, spicy, add 100 ml of liquid honey.
Cooking steps:
- To quickly cook cabbage with cranberries, you need a minimum of ingredients and a few simple steps. First, prepare the cabbage: remove the top leaves, cut into two halves, and remove the stump. Shred the ingredient with a knife or grater.
- We transfer the workpiece to a bowl, salt.
- Knead the ingredients with your hands until the juice appears.
- If you wish, at this stage you can add honey... Thoroughly tamp the composition with a rolling pin, leave for 60 minutes. Then add the dill, combine the components, drain the excess liquid.
- We leave for 24 hours in the refrigerator for salting. Combine with berries, mix gently until smooth.
- Pour the sauerkraut with cranberries into prepared jars, or put it in a barrel.
Store in the cold, preferably on the top shelf of the refrigerator. Before serving, fill with vegetable oil.