Sauerkraut - a favorite dish of many nations, especially popular in the cold season.
To give the dish a special, sweet-sour taste and increase the content of vitamins, apples are added to the cabbage.
On how to make sauerkraut with apples and which varieties of apples are most suitable for this, as well as what other additives to the recipe you can use, we will tell in this article.
Classic recipe with apples
Required Products:
- cabbage shot in autumn - 1 kg.;
- small carrots - 1 pc .;
- apples are not sweet - 1 pc .;
- salt - 20 g .;
- sugar - to taste, not more than 5 g.
- Cabbage is chosen with white heads. Color can be seen by making a cut, it is not recommended to use a vegetable with a greenish tint inside.
- Apples should be sour-sweet or sour, suitable grade Antonovka. There is no fixed amount of carrots and apples, so if you wish, you can add these products.
- Cabbage must be chopped into thin slices using a knife, a special shredder or, if available, a food processor.
- Carrots can be grated or chopped, as well as cabbage. Apples are cut into small, neat slices.
- A large saucepan or other container is taken, sliced products are placed into it, excluding apples. Salt and sugar are added, if other spices are planned to be used, they should be put at this stage.
To make the cabbage juicy, you need to squeeze the ready mass with your hands. After the first stage of grinding, let the cabbage lie down for 20-30 minutes, then repeat the push-up.
Put the cabbage into a suitable container
The strength and spinning time depend on the juiciness of the cabbage. It is necessary to try to determine these figures on the eye, because too diligently squeezed cabbage easily becomes sluggish and soft, and not enough squeezed may not be sufficiently strong enough to sap.
- Apples are added, all components are mixed for the last time. A heavy object is being picked up, such as a glass jar filled with water, which will serve as oppression.
- Pot with cabbage cleaned in the warmest place for 3-4 days. You should also periodically pierce the cabbage, reaching to the bottom.
If you do not hold this event at least once a day, cabbage will become bitter. If in the process of souring foam is noticeable, it is removed.
- After cooking, the sauerkraut is distributed in containers convenient for the hostess and put away in a cold place, for example, in a refrigerator.
White heads are suitable for fermentation.
Apple variety Antonovka
Thin shred cabbage
Shredded carrots
Cabbage under the yoke
Cabbage can be decomposed in banks and sent to the refrigerator
On our site you will also find other recipes for sauerkraut. For example, classic, in brine and with beets.
Sauerkraut with apples and cranberry
For the preparation of sauerkraut with cranberries are needed:
- cabbage with white heads - 1 kg;
- medium-sized carrots - 100 g;
- young apples, preferably sour - 100 g;
- cranberries to taste .;
- salt - 30 g
- For souring choose strong and juicy heads of cabbage, white in the cut. You can delete the topmost sheets. Frozen cabbage is not suitable for pickling.
- Cabbage and carrots are shredded with a knife, ordinary or special grater.
- My apples and cut into slices (can be cleaned from the skins). In some recipes, it is recommended to grate grated apples, but you can also leave them in slices.
- Combine all the prepared products, mix and salt, add spices. Lay a layer of cabbage leaves into a prepared pan, then a layer of prepared cabbage with apples and carrots, alternate, finish with a layer of cabbage leaves and lay a press.
We put cabbage under a press
After a day, foam will appear on the surface. It must be collected. You can use an ordinary spoon or skimmer. You should also remove gases, that is, periodically poke cabbage with a long stick.
- A week later, the cabbage must be decomposed into glass jars or other suitable containers and placed in a refrigerator.
The head must be strong and white in the cut.
Shred cabbage and carrots or three on a regular grater
Apples cut into slices
Cabbage shift to banks and store in the refrigerator
No less popular are such recipes as cabbage in cans, crispy and quick-to-do recipes.
Quick recipe for sauerkraut with apples and raisins
List of products:
- cabbage of late varieties - 10 kg .;
- apples - 1 kg .;
- small carrots - 600 g;
- raisins, preferably juicy - 100 g
- For souring choose strong and juicy heads of cabbage, white in the cut. Cabbage is chopped into strips using a knife or a special grater.
- A large pan is prepared in which it is convenient to knead the cabbage with your hands. Chopped cabbage is placed in it, salted to taste and slightly wrinkled with hands for the passage of juice.
Carrots are washed, cleaned, then rubbed on a fairly fine grater and added to the cabbage.
- Raisins are gently washed in a colander with small holes or on a sieve, added to cabbage and carrots.
- Next, add spices, everything is mixed. The mixture is covered with cabbage leaves.
Cabbage is left in a warm place for three days. To get rid of its gases, at least once a day, pierce to the bottom with a thin stick. The foam that appears during fermentation can be removed with a spoon.
- The finished dish is distributed in banks. Before serving it can be sprinkled with herbs or other seasoning.
Shred cabbage before souring
Cooking cabbage and carrots for fermentation
Raisin thoroughly wash
Cover with cabbage leaves
Spoon the cabbage into the jars.
The video presents a simple and tasty recipe for making sauerkraut with apples:
Sauerkraut for the winter - a source of vitamins, with excellent taste. The standard recipe has undergone many adjustments; new components are added to the cabbage, often apples.
Thanks to the use of various healthy products and compliance with the technology of cooking, sauerkraut will turn out to be especially tasty, bringing benefit and joy at any time of the year.
