Delicious sauerkraut with apples

15.09.2018 Winter blanks

We offer a homemade winter recipe for delicious sauerkraut with apples. Everyone knows about the useful properties of cabbage, both raw and pickled, and if you add apples to this dish, then there will be twice as many beneficial properties.

Fruits will give cabbage more sour taste, as well as piquancy. It is prepared using the dry salting method and does not require expensive and rare products to prepare. Sauerkraut is suitable as an addition to any side dish, will be a good snack to the festive table.

Prepare cabbage for 3-4 days. It can be stored closed in banks in a cool basement for up to two months, or in the refrigerator, but not more than two weeks.

What is needed to prepare sauerkraut with apples (calculation is for 6 servings):

white cabbage - 1 head;
carrot - 1 pc.;
sour apple (you can take Antonovka) - 2 pcs.
salt -2 tbsp

How to cook sauerkraut with apples

To start, let's take care of cabbage. Middle or late varieties of cabbage are better suited for starter culture; they contain more sugar. The head of cabbage must be chosen correctly so that it is dense.

We remove from the cabbage the damaged leaves and for shredding, cut it into two, and preferably into four parts. We shred the cabbage with an average straw manually, or you can shred it. Put the chopped cabbage in a separate bowl.

shred the cabbage with medium straw and put in a separate bowl

Next, proceed to the carrot. She, by standard, is cleaned, washed, and then three on a grater.

Add the grated vegetable to the cabbage.

I also wash the apple, clean the peel, clean the core. We cut in large pieces and add to the rest of the products.

cut the apple into large slices and add to other products

After the vegetables with the apple, mix thoroughly, knead with your hands. Add salt to the bowl. At the request of the hostess, to add spice, smell and taste, you can add cumin, dill, anise or allspice.

mix vegetables, knead with hands and add spices

We cover our workpiece with a lid or plate, leave it for 4 days at room temperature, for example, by placing it on a windowsill. During all this time, cabbage can be opened and mixed, releasing fermentation gases several times.

After 4 days, put the cabbage in the refrigerator, somewhere for 3-4 hours. If you want to speed up the cooking process, add a little vinegar, about a teaspoon.

Cabbage is ready. For a beautiful presentation, you need to sprinkle it with sunflower oil, sprinkle with herbs.