Sauerkraut itself is very tasty. If you add cranberries to it, it will be much healthier! No feast is complete without cabbage pickles; this appetizer always sells out with a bang. The fermentation process takes at least 2-3 days. For those who don’t want to wait, a quick recipe for sauerkraut with cranberries will help.

Sauerkraut is available all year round due to its low calorie content and beneficial effects on the body; it should be cooked as often as possible.

Required Products:

• 3 kg head of cabbage;
• salt -50 g;
• sugar -20 g;
• cranberry -70 g;
• Bay leaf;
• allspice and black pepper;
• cloves -3-5 pcs.

Preparation:

1. First of all, you need to choose the right head of cabbage. Early varieties are not suitable for fermentation; it is best to take late cabbage.
2. You need to choose cabbage based on its appearance and weight; if you tap it with your hand, it should be dense. Have the color characteristic of white cabbage. Loose cabbage with low weight will not work; such cabbage will end up soft and tasteless. If you come across cabbage that tastes bitter, you should not take it.
3. When making cranberries, add fresh or frozen cranberries; there is no particular difference.
4. Chop the prepared head of cabbage with a knife or a special grater into a deep bowl. Add salt, sugar, rub with your hands to release the juice. Season with spices.
5. Next, add the cranberries, mix again and you can put them in a bowl where they will ferment.
6. It is better to ferment in a glass jar or stainless container. In ancient times, fermentation was prepared in wooden barrels, in which the cabbage was crispy and stored all winter.
7. There is no need to cover the dish with a lid, but the pressure will be very useful. To prevent it from getting chapped, place a cabbage leaf on top.
8. During fermentation for 2-3 days, you should periodically pierce the contents of the jar with a stick.
9. Keep in a cool place; when ready, store in the cold.

Salt fermented foods exclusively with table sea salt; do not use iodized or finely ground salt.

In a jar for the winter

Required Products:

• 2.5 kg cabbage forks;
• sea ​​salt - 35 g;
• sugar - 50 g;
• cranberry -120 g.

Preparation:

1. Sprinkle the chopped cabbage with salt and sugar and rub thoroughly with your hands.
2. Add cranberries, mix again, and place in sterile jars.
3. Boil water in a saucepan and place nylon lids there.
4. In a jar for the winter, cover the cabbage with hot lids and send it to the cellar.
5. The lack of heat in the cellar will prevent the cabbage from fermenting.

With berries and honey

If you replace sugar with honey, fermentation will only benefit from this. Honey will add a special taste and make cabbage even healthier. The recipe will appeal to those who do not eat sugar.

Required Products:

• 1.5 kg cabbage forks;
• cranberry-70 g;
• a spoonful of table salt;
• honey -25 g.

Preparation:

1. Prepare the cabbage as in the classic recipe, only add honey instead of sugar.
2. Before putting the cranberries into the jars, if you do this earlier, they will disintegrate.
3. Allow time for the fermentation process to release fermentation gases by poking the contents of the jar with a stick.
4. Store fermentation with cranberries and honey in the refrigerator.

Crispy sauerkraut with cranberries

Required Products:

• cabbage - 1.75 kg;
• cranberries - 25 g;
• salt - 1 tbsp. l.;
• sugar -1.2 tbsp. l.;
• spices.

Procedure:

1. Sprinkle the chopped head of cabbage with salt, sugar and grind. The cabbage should release its juice and soak in the marinade. Next, mix everything with cranberries and spices.
2. Pack the salad into jars. Cover with a cabbage leaf or napkin.
3. Let ferment at room temperature for 3 days. At this moment, juice may leak out of the jar, so it is better to place a tray under them.
4. As soon as it ferments, close it with a nylon or metal lid.
5. Store crispy sauerkraut in the refrigerator.

With the addition of apples

Since ancient times, cabbage has been fermented with apples; it turns out aromatic and crispy. You can diversify this recipe with cranberries, then they will be twice as tasty!

Required Products:

• cabbage forks 1.7 kg;
• 2 sour apples;
• cranberries -30 g;
• salt -1.2 tbsp. l.;
• sugar -1.5 tbsp. l.

Preparation:

1. Core the apples and cut into slices. If you ferment a large amount of cabbage with apples, you can put them whole for the winter. Then you can enjoy not only sauerkraut, but also soaked apples.
2. Chop the cabbage, grind it with salt and sugar. Add cranberries and apples.
3. Place in a bowl where it will ferment. Place a weight or cover with a cabbage leaf.
4. Keep the fermentation with cranberries and apples in the room for 3-4 days. Then refrigerate and cover with a lid.

How to ferment in brine

Cabbage cooks faster in brine, but is stored less exclusively in the refrigerator, otherwise it will turn sour. Place in clean jars, do not cover with lids. Place a tray under the jar to allow the juice to drain.

Required Products:

• cabbage -1.5 kg;
• 1 carrot;
• cranberry -25 g;
• 1 spoon of salt and sugar;
• spices.

Procedure:

1. Shredded cabbage is mixed with carrots and cranberries. Add spices: bay leaf, peppercorns, cloves, dill seeds.
2. Place in a clean jar; there is no need to tamp it down, medium density is enough.
3. Pour water into the jar to measure out how much is needed to prepare the brine.
4. Drain the water into a saucepan, add salt and sugar. Bring to a boil and cool completely.
5. Pour the brine into the jar. Cover it with a cloth and let it ferment for 2-3 days.
6. Depending on the variety, cabbage may ferment faster and vice versa, so it’s best to try it.
7. Store in a cool place. The brine is not drained.

Sauerkraut with cranberries without salt

Required Products:

• 1.5 kg cabbage forks;
• cranberries -150 g;
• carrot;
• 2 cloves of garlic;
• spoon of sugar.

Preparation:

1. Chop the cabbage and grind it with sugar.
2. Coarsely grate the carrots. Peel the garlic, chop finely.
3. Mix the vegetables in a deep bowl, then place in a container where the cabbage will ferment for 3-4 days.
4. If there is little juice during the fermentation process, it is better to add water. Store fermentation prepared without salt in the refrigerator. The taste will be slightly different and will not last as long, but otherwise there were no complaints about the recipe.

Instant preparation

If you really want cabbage with cranberries, you can use an express recipe. Therefore, the way to ferment cabbage is very quickly, it tastes with a pleasant sourness.

Required Products:

• 500 g cabbage;
• carrots -50 g;
• cranberries -2 tbsp. l.;
• sea ​​salt -0.5 tsp;
• sugar -1 tbsp. l.;
• vinegar -35 ml.

Procedure:

1. Grind the chopped cabbage with grated carrots, salt and sugar. Pour in vinegar.
2. Add cranberries, mix everything, season with vegetable oil if desired.
3. Cool and serve.

With cumin

Cumin has a distinct taste; fermentation with its addition will acquire an excellent aroma. This sauerkraut salad will surprise even culinary gourmets.

Required Products:

• 1/3 of a medium head of cabbage;
• 1 carrot;
• 0.5 tbsp. spoons of salt;
• a spoonful of cumin seeds.

Preparation:

1. Combine chopped cabbage with grated carrots. Sprinkle the vegetables with salt and rub to release the juice.
2. Add cumin, mix again and place in a container under pressure for fermentation.
3. After 4 days it should be ready.

As soon as the heads of late cabbage began to ripen, we began to prepare sauerkraut, for now it was for quick cooking.

In our family, everyone loves preparations with cumin and carrots, but last year I made cabbage with cranberries and now this recipe is leading - sauerkraut with cranberries is eaten before the New Year. Cabbage prepared for the winter is stored in a small wooden barrel in the underground. True, it sometimes freezes, but this does not affect the taste. For one barrel I use 10 kg of cabbage, 200 grams of cranberries, a little dill, a glass of fine salt.

For food, I prepare instant sauerkraut in jars according to the same recipe and take the ingredients in the same proportions. For example, to write this recipe with step-by-step photos, I salted only one head of cabbage and will store it in a jar in the refrigerator. I take salt and cranberries in proportion to the weight of the cabbage.

To prepare sauerkraut with cranberries, we begin by removing the dry outer leaves, cutting the head of cabbage in half, removing the stalk and cutting the cabbage into small strips.

Place the shredded cabbage in a plastic container, add salt and stir.

Carefully crush the cabbage with your hands so that it releases juice.

Then, compact tightly in a bowl and leave for an hour. Then we repeat everything: knead, tamp, leave to stand for another hour.

Add dill to the cabbage that has already given juice. Stir, drain off excess juice. Sometimes there is a lot of juice, but you can’t drain all the juice completely - the cabbage will be dry and not crispy. Leave to salt for a day in a cold place.

At the last moment, add clean cranberries and carefully mix with your hands or a wooden spatula.

Now you can put the cabbage in jars and store it in the refrigerator. Although, if you are preparing a large amount of cabbage for the winter, then a barrel is preferable.

Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer.

(approximately 3-4 kilograms);

2-3 small (100-150 grams);

2 teaspoons of dill seeds (about 10 grams);

ground black pepper to taste;

bay leaves in the amount of 2-3 pieces;

1 tablespoon sugar;

100 grams of salt;

Of course, the main ingredient is cranberries! It, like carrots, in the amount of 100-150 grams.

Important! Sugar can be safely replaced with honey. Only instead of one spoon of sugar you need to take two spoons of honey. There will be no honey in the finished cabbage. But the taste will be excellent.

What and what we cook with

For preparation we use:

• deep enameled dishes - a wide saucepan with a capacity of 5-6 liters, or a basin;
• shredder, or a wide sharp knife. You can use a food processor with the appropriate attachment, but the cutting will not look nice and neat enough!
• a large grater for grating into strips.

How do we cook?

For the starter we need to take:

• Divide the cabbage, peeled from outer leaves, into four parts. Remove the stalk and carefully cut (shred) into strips;
• grate peeled and washed carrots;
• sort the cranberries, wash and dry them;
• mix carrots and cabbage in a container. Some housewives do this right on a clean kitchen table;
• add salt and mix. One of the subtleties of cooking at this stage can be grinding (kneading) the cabbage and carrots with your hands. This technique allows the vegetables to release their juice - the fermentation process begins faster, and the cabbage tastes very tender;
• sprinkle the mixture with dill seeds and pepper, add bay leaf;
• mix again;
• In a clean jar, place a whole cabbage leaf on the bottom - clean and dry;
• put a little of the prepared mixture there, press the layer with a pestle;
• sprinkle half the cranberries on top;
• Sprinkle with a layer of cabbage. Press lightly with a pestle without damaging the berries;
• another layer of cabbage and a layer of berries;
• The last one must be cabbage.

Second option, with apples and currants

Main ingredients as in the first recipe. But we exclude: seeds, bay leaves, ground black pepper and sugar. We use less salt - one or two pinches!

• one or two kilograms of cabbage;
• cranberries, like carrots in the amount of 100-150 grams.

Add apples (2-3 pieces) and (2-3 tablespoons) to the recipe. The preparation remains the same, only the currants and cranberries are pre-mixed. If we also use apples, wash them and cut them into quarters. Then chop into strips.

In a jar, alternate layers of cabbage with layers of berries and apples:

• first layer – cabbage;
• second layer – currants and;
• third layer – cabbage;
• fourth layer – ;
• fifth layer – cabbage;
• sixth layer – currants and cranberries.

Cover everything on top, at the very end, with a layer of cabbage. Lightly tamp!

How do we ferment?

1. The compacted mass needs to be covered with a cabbage leaf and a pressure placed on top - for example, a container of water.
2. Keep the jar in a container - a basin or pan. Excess juice flows through the top!
3. Keep in the room for up to three days until foam appears - a sign of the fermentation process.
4. The oppression and cabbage leaf are removed, and the cabbage and cranberries themselves are pierced with a wooden rolling pin or a spoon (or with Chinese chopsticks) - in several places to the very bottom. Grandmothers claim that in this way we “release bitterness.”
5. After the puncture, the cabbage remains open and without oppression for another day!
6. Then the drained juice is added to it (the one that poured over the edge of the jar into the substituted container), the jar is closed and taken out for cold storage. Can also be stored in the refrigerator.

"Fast" cabbage

For those who don’t want to wait three whole days for the ferment to finish, there is a special recipe.

• cabbage (approximately 1 kilogram);
• 2-3 small carrots (100-150 grams);
• 100 grams of sugar;
• a tablespoon of salt;
• 10 tablespoons of 9% table vinegar;
• 100 – 125 grams of sunflower (or any vegetable) oil;
• three, four cloves (a small head is fine);
• cranberries to taste;
• half a liter of water.

Preparation:

1. Mix shredded cabbage with grated carrots and washed cranberries with three or four cloves of garlic (passed through a garlic press).

   note, What:

   • the cabbage is not kneaded or rubbed by hand;
   • shreds without a stalk.
2. Boil half a liter of water. Add 100 grams of sugar, a tablespoon of salt, 100 grams of sunflower oil to boiling water. Stir.
3. Add 10 tablespoons of 9% table vinegar, bring to a boil and remove from heat.
4. The filling is poured into the cooked cabbage, which is in an enamel pan. The cabbage is pressed down with a flat saucer or plate. Oppression is placed on top. Cooking time is approximately three hours.
5. After three hours we get ready-made sauerkraut!

You can find several more quick cabbage recipes.

Cabbage will taste better if you cook it:

• in the waxing moon phase;
• on Monday, Tuesday, Thursday - that is, men's days;
• with nice mood.

In order for the cabbage to turn out 100%, you need to do it right

It is included in recipes for making cabbage soup or salads. It can be stewed with meat. Stuff duck or goose with it. Use for stuffing peppers.

The successful combination in our plate of unique cranberries and cabbage, which contain a number of substances necessary for humans, makes food rich in vitamins and microelements. And this is very important in the winter-spring period, when our body suffers from a lack of sun, fresh vegetables and fruits!

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Sauerkraut is not only very healthy, but has also served as an excellent universal snack since ancient times. Why universal? - because it is appropriate to serve both for lunch or dinner, and for the holiday table. In addition, there are a large number of ways to prepare various dishes from it, such as: cabbage soup, stewed sauerkraut, various salads, stuffed duck or goose and many, many others. Preparing sauerkraut with cranberries for the winter is not as difficult as some people think - just follow my advice and everything will work out.

Wash and peel the cabbage and carrots.

Grate the carrots on a medium or coarse grater.

Cut the cabbage head in half, cut out the stalk.

Cut the cabbage into strips as shown in the photo.

In a large saucepan, mash the cabbage and carrots, add salt and cranberries, and then stir. I kneaded it right in the pan.

Cover the chopped carrots and cabbage with cabbage leaves. If the cabbage has released little juice within a few hours, you can add a little water.

Cover the contents of the pan with a plate and leave under pressure in a warm place (20-23 degrees) for 3-4 days. Important: after about a day, you need to make holes in the cabbage to the bottom so that there is no bitterness in it.

When the sauerkraut is ready, distribute it into jars and put it in the refrigerator (or other cool place). You can serve sauerkraut with cranberries with the addition of a small amount of sugar and unrefined vegetable oil.

Bon appetit!

Sauerkraut with cranberries is a storehouse of vitamin C. This product is recommended to be consumed throughout the year. Therefore, in the autumn, after harvesting vegetables and berries, try to prepare as much of this vitamin snack as possible for future use. For those housewives who want to know about cranberries, we present two recipes - classic and with the addition of apples and currants. The product prepared according to these descriptions is distinguished by a pleasant aroma, attractive appearance and piquant taste. We are sure that these snacks will conquer you and your household the first time.

Sauerkraut with cranberries (classic recipe)

To prepare a traditional Russian appetizer, prepare the following products:

• white cabbage - 2 kg;
• large carrots - 2 pieces;
• fresh or frozen cranberries - 300 g;
• - 100 gr.

Description of the cooking process

Shred the cabbage using a shredder or knife and place in a large bowl. Sprinkle the vegetable with salt. Its quantity can vary according to your taste (about 100 g). Grind the vegetable mass with your hands and leave to infuse. Add grated carrots here and stir. Place the workpiece in a pan, compact it, cover it with a plate and put pressure on top. Leave the cabbage to ferment for about five days, periodically skimming the foam from its surface. After this time, remove the pressure and pierce the workpiece in several places with a wooden skewer. This action promotes the release of bitterness from the product during fermentation. Next, taste the cabbage. If it is not yet sour enough, then leave it to ferment for a couple more days. Add cranberries to the prepared vegetable mass, mix and place in clean, sterile jars. Cover the containers with lids and store in a cool place. After just a few days, the workpiece will acquire a beautiful pink color, and from now on you can try it. This is how quick and easy it is to prepare cabbage with cranberries. This product can be left for the winter by sealing the containers with metal lids. This snack can be stored throughout the winter without losing its healing properties and pleasant taste.

Sauerkraut with apples and currants)

Ingredients needed to prepare the dish:

• medium or late varieties - 2 kg;
• large carrots - 1 piece;
• cranberries and black currants - 3 large spoons each;
• - 2 pieces;
• salt - 1 large spoon.

How is sauerkraut with cranberries prepared like this? Recipe

Chop the vegetables, sprinkle with salt and mix well. Chop the apples into thin slices. Cover the bottom of the container in which the workpiece will be salted with cabbage leaves. Place a quarter of the total vegetable mass on them. Sprinkle 3 tablespoons of berries on it. Then place the cabbage again and the apples on top. Thus, lay out the workpiece in layers and cover with cabbage leaves. Cover the vessel with a plate and apply pressure. After three days, open the container and pierce the mixture.

Sauerkraut with cranberries (traditional recipe or with the addition of apples) is a healthy dish for all family members. By preparing it for future use, you will provide your family with a constant source of vitamins and beneficial microelements.