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Sauerkraut with cranberries
The cabbage is fermented together with berries and carrots. Spices are not added so they do not distract from the cranberry flavor. Sauerkraut with cranberries is served without an oily dressing. The moderately sour and slightly astringent taste of the fermented vegetables adds a pleasant variety to the winter menu. Jars of cabbage in the refrigerator help to not miss the summer vegetable abundance. Fermented vegetables are healthier than raw ones. Therefore, sauerkraut with cranberries can also be considered a means of preventing colds and strengthening the immune system.
Preparation time: 5 days.
Ingredients
Show ingredients
- cabbage – 2 kg;
- salt – 2 tbsp;
- carrot – 1 pc;
- cranberries – ½ cup.
Preparation
- Prepare the ingredients for making sauerkraut with cranberries. First, pay attention to the appearance: the chosen head should be flattened and must show thick snow-white leaves with a sweet taste when cut.
- Peel a small carrot; excess grated carrot in the dish hinders the formation of the correct cabbage taste. Cut the head in half, remove the core and the top thin greenish leaves. After that, weigh the cabbage. Wash the prepared vegetables in cold water.
- Shred the cabbage or grate it on a special grater. The general requirement is that the cabbage shavings should be long and more or less thin.
- Salt the cabbage and knead it with your hands to extract the juice.
- Grate the carrot on a coarse grater; it should not be mixed with the cabbage.
- In a suitable container, mix the carrot and cabbage.
- Add fresh cranberries.
- The cabbage ferments well and quickly in large containers; the mixture can be placed in a three-liter jar. A weight is not used in this case; all hope is on tight packing.
- But the best option is fermentation in a deep glass container under a weight. Pour the cabbage together with the juice released during kneading into a glass salad bowl. Place a flat plate on top and set a jar of water on it. Under the weight, the cabbage juice rises and covers all the vegetable mixture. The cabbage will ferment at room temperature for 4-5 days.
- Once a day, you will need to remove the weight and pierce the cabbage mixture in several places with a wooden skewer down to the bottom. After that, it is worth returning the plate and weight to their place.
- When the cabbage acquires its characteristic sour taste, remove the weight. Transfer the cabbage to liter jars, cover with plastic lids, and place in the refrigerator. If the salad bowl fits in the refrigerator, you can leave the cabbage in it, covering the top with plastic wrap.
- Sauerkraut with cranberries is the healthiest winter salad, the dish is served chilled.
