Cooking amazing sauerkraut with grapes according to the best recipes

Sauerkraut - a healthy and tasty dish that is included in European and Asian cuisines: Russian, Ukrainian, Bulgarian, German, Polish, Czech, Mediterranean, Korean, Chinese. Various recipes Cooking cabbage not only diversifies the menu, but also enriches the diet with vitamins and minerals, which is especially important in the winter-spring period.

We offer the most interesting recipes for sauerkraut with grapes. You will learn how to choose grapes, what else can you add to cabbage and how to store it properly.

Selection and preparation of main ingredients

For the preparation of sauerkraut with grapes, the hostesses carefully select the ingredients. White cabbage is taken fresh, without windy, darkened leaves. There should be no mildew or soft spots on the fork. The base of the cabbage should be firm and white.

Important! It is worth using a fermented product with caution for those who suffer from hypertension, diseases of the gastrointestinal tract, kidneys, and pancreas. The high content of natural acids can exacerbate chronic diseases.

To prepare cabbage with grapes, take the Kishmish variety - dessert table grapes with sweet white seedless berries. A good grape suitable for addition to sauerkraut must meet a number of characteristics:

• clusters are dense or slightly loose;
• berries are small, with a dense structure and sweet pulp (it contains 18-25% sugars);
• dark and soft grapes are not suitable for cabbage;
• any foreign smell is excluded, especially the smell of fermentation.

How to cook sauerkraut with grapes

Consider a traditional recipe for sauerkraut with grapes. This product contains coarse fiber - fibers that are not digested and therefore cleanse the human body of metabolites.

Enzymes and lactic acid bacteria improve the state of microflora, get rid of lamblia, help with gastritis and weak stomach and intestines.

Ingredients:

• white cabbage - 2 kg;
• seedless grapes - 500 g;
• carrots - 2 pcs.;
• basil greens - 50 g;
• water - 1 l;
• honey - 100 g;
• salt - 1/2 tsp.

Preparation:

1. Wash the cabbage and chop finely.
2. Peel the carrots, wash and grate on a coarse grater.
3. Separate the grapes from the twigs and rinse.
4. Combine cabbage and grated carrots, mix.
5. Place cabbage, grapes and herbs in layers in jars.
6. Combine water, salt, honey, stir, put on fire and bring to a boil.
7. Pour cabbage and grapes with boiling brine.
8. Leave at room temperature for 3-4 days.
9. Put the finished product in the refrigerator.

Recipe variations

They eat not only white vegetables, but also the brine that is formed during its preparation. Nutritionists recommend drinking it for the treatment of intoxication of the body, as well as for hangover. This fermented product cleanses the intestines of toxic substances and saturates the body with antioxidants.

Interesting! Since the beginning of the history of conquering the seas, sailors have used corned beef and sauerkraut in their campaigns. In long voyages, the vegetable saved sailors from vitamin deficiency and scurvy.

We offer several more options for harvesting cabbage with grapes.

Pickled cabbage with grapes

The pickled vegetable has a slight sourness, and if you add beets or dark grapes to it, it will acquire a pinkish tint.

Ingredients:

• white cabbage - 1 fork;
• carrots - 2 pcs.;
• beets - 1 pc.;
• grapes - 1 bunch;
• garlic - 10 cloves;
• vegetable oil (unrefined) - 1 glass;
• vinegar (9%) - 1 glass;
• sugar - 1 glass;
• salt - 2 tbsp. l .;
• water - 3 glasses.

Preparation:

1. Chop the cabbage, grate the carrots and beets, pass the garlic through a garlic press.
2. Separate the grapes from the twigs.
3. Place all ingredients in a large saucepan.
4. Bring the water to a boil, add sugar, salt, vinegar and oil.
5. Pour the resulting marinade over the cabbage, mix, cool and put in the cold.
6. You can eat it after three days, but the longer the vegetable is pickled, the tastier it becomes.

Sauerkraut with grapes and bell pepper

Consider a recipe with bell peppers and apples. Additional ingredients add not only taste, but also benefit, enriching the workpiece with iron, phosphorus, potassium, magnesium, chlorine, sodium, sulfur and calcium.

Paprika fills the fermented product with ethers, pectin, fiber, poly- and monosaccharides, nitrogenous compounds, and alkaloids.

Ingredients:

• cabbage - 2 kg;
• carrots - 0.5 kg;
• sweet pepper - 1 pc.;
• light grapes - 0.7 kg;
• small apples - 4 pcs.;
• bay leaf, peppercorns, salt.

Preparation:

1. Chop the cabbage finely.
2. Grate the carrots, cut the pepper into half rings.
3. Remove the grapes from the branches, remove the core from the apples.
4. Add salt, sugar, spices. Mix.
5. Put for a day under oppression at room temperature (≈20 ° C).
6. Place tightly in jars, top up with released juice and put in the cold. During the first week, pierce the workpiece with a wooden stick every day, releasing air.

Cabbage "Provencal" with grapes and apples

Another interesting recipe is called Provencal and includes apples, grapes and cranberries. To obtain an original taste, it is recommended to use dark grapes.

Ingredients:

• white cabbage - 1 kg;
• carrots - 1 pc.;
• grapes (red) - 100 g;
• apple - 2 pcs.;
• cranberries - 0.5 cups;
• sugar - 1 glass;
• salt - 2 tbsp. l .;
• vinegar (table, 9 or 6%) - 3/4 cup;
• vegetable oil - 1 glass;
• water - 1 l;
• garlic - 10 cloves.

Preparation:

1. Cut the cabbage into large squares.
2. Add carrots grated on a coarse grater.
3. Remove the grapes from the branches, cut the berries in half and extract the seeds from them.
4. Add grapes and cranberries to vegetables.
5. Core the apples, cut into thin slices and place on top of the vegetables and berries.

Marinade:

1. Cut 10 garlic cloves into small pieces.
2. Add water, oil, sugar, salt and vinegar.
3. Bring to a boil and cook for 2 minutes.
4. Pour the vegetables in a saucepan with hot marinade.
5. Leave under oppression for 2 days.

Terms and conditions of storage of blanks

The pickled workpiece is stored in the refrigerator, especially if berries that are prone to fermentation are added to it. A snack it is recommended to transfer to glass container and close it tightly with a lid. It is best to store the finished product on the bottom shelf of the refrigerator, but you should not leave it on the door, since this area is the least cold. Sauerkraut with grapes is kept in a cold cellar for no more than 3 months.

Interesting! It is customary to ferment white cabbage according to folk signs on the fifth day after the new moon. And it is not recommended to do this on a full moon - the vegetable will inevitably be soft and tasteless. So that the workpiece does not oxyderate and is stored for a long time, it is recommended to place clean, dried aspen chips on the bottom of the starter culture container.

It is better to store a pickled white vegetable for no more than a month. If the recipe includes vinegar, the storage time in the cold increases to 1.5-2 months. It is recommended to check the freshness of the product each time before use. To do this, it is enough just to smell it: a strong smell of fermentation or rotting indicates that the product is spoiled.

Tips from experienced housewives

We offer some interesting tips from hostesses.

Lydia, g.Korolev: «I'll tell you about my secret of oppression. To press down the fermented billet, I take a five-liter canister from under the water, filled with fine gravel. True, the husband puts this heavy oppression, but he presses the lid so tightly that the leaven is perfect. "

Maria, Suzdal: “I never store sauerkraut in a three-liter jar. It is huge, takes up a lot of space in the refrigerator and it is inconvenient to get the product out of it. As containers I use flat glass dishes for roasting meat, they come with plastic tight lids. If there is no lid, you can close it with a silicone one-size-fits-all lid, there are such in any dish store. "

Tatiana, Svetlogorsk: “My husband loves cabbage as a snack. I cook the most common pickled with carrots, but before serving it, I add finely chopped pickled cucumber, onion rings, unrefined sunflower oil, and sometimes garlic to it. "

Conclusion

Cabbage with grapes is fermented and pickled. This is a delicious and healthy way of storing vegetables, because fresh cabbage has fewer vitamins. Apples, cranberries, paprika, herbs, garlic, beets, oil, spices and much more are used as additives in the preparation. Store the workpiece in a glass container in the refrigerator for no more than 1-2 months.