How to cook sauerkraut with lingonberries

Sauerkraut is one of the most popular types of preparations for the winter. To improve its taste, many housewives add lingonberries to the composition. The result is a dish with a high content of vitamins, which play a vital role in supporting immunity in the cold season. Learn about the methods and tricks of cooking, as well as the storage features of this salting.

Selection and preparation of main ingredients

It is recommended to approach the selection of the ingredients of this workpiece as responsibly as possible: low-quality products will ruin the whole dish. Heads of cabbage select cabbage white, firm, juicy without rotten leaves. Use late varieties.

Important! Avoid soft and loose green heads of cabbage - they have little juice and sugar, so the fermentation process will not reach the desired degree of intensity.

Sort the lingonberries well, remove any spoiled berries. Rinse and dry food thoroughly. Peel the top leaves of the cabbage, then chop finely.

Why is the recipe for lingonberries, what does it give

When fermented, lingonberry fully retains its beneficial properties. This berry normalizes kidney function, removes excess fluid from the body and reduces inflammation in the urinary tract. It also contains a high amount of vitamin C, which strengthens the immune system.

In addition to health benefits, lingonberry gives the dish a beautiful appearance, a special acidity and a pleasant aroma.

How to cook sauerkraut with lingonberries

The simplest and most popular with most housewives is the classic recipe for sauerkraut with lingonberries.

Ingredients:

For salting 1 liter jars you will need:

• white cabbage - 1-1.5 kg;
• lingonberry - 2-3 tbsp. l .;
• carrots - 100 g;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp.

Select lingonberries only whole, without damage.

Step by step instructions for cooking:

1. Chop clean raw carrots on a coarse grater.
2. Add chopped cabbage, lingonberries, sugar and salt to the carrots, mash well and mix the vegetables until juice appears.
3. Place the ingredients in a saucepan or enamel bowl and cover everything with cheesecloth. Place a heavy object on top and leave for 3-4 days.
4. Pierce the cabbage every day with a clean, sharp object (wooden stick) to remove the carbon dioxide that makes the dish taste bitter.
5. Prepare and sterilize the blank jar.
6. Get food out of the oppression and gauze, mix well.
7. Distribute the cabbage with the rest of the ingredients in the jar and pour over the brine. He will not let the salting turn black. Close the jar with a lid.

Recipe variations

Adding additional ingredients makes the recipe more original and interesting in taste. There are many variations of the classic dish.

Sauerkraut with lingonberries and apples

Autumn apples will add a special taste and aroma to the salting. The usefulness of the dish will increase several times due to vitamins, pectin and fiber contained in the fruit.

Important! Choose juicy and hard apples. The varieties Simirenko and Antonovka are ideal.

For cooking you will need:

• white cabbage - 1.5 kg;
• lingonberry - 2-3 tbsp. l .;
• apples - 4-5 pcs.;
• salt - 1-1.5 tbsp. l.

Salting cooking process:

1. Sprinkle chopped cabbage and carrots with coarse salt and mix well until the juice is released. Cored apples and cut into small slices. Then add them to vegetables and mix with lingonberries.
2. Further to the bottom of the pelvis or buckets put all the ingredients.
3. Add spices. To accentuate the taste and aroma of apples, bay leaves and cumin are perfect.
4. Then cover the cabbage with other ingredients with gauze and put under pressure.
5. After 3-4 days, put the finished mass in sterilized jars.

With lingonberries and onions

To prepare this original and delicious dish you will need:

• cabbage - 1-1.5 kg;
• onions - 2-3 pcs.;
• lingonberry - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• salt - 1 tbsp. l .;
• cloves - 1-2 pcs.

Salting cooking process:

1. Chop cabbage and carrots, mix with lingonberries, sugar and salt and send to ferment for 3-4 days under oppression.
2. Heat 150-200 g of cabbage brine over low heat. Add chopped onions, cloves and a couple of tablespoons of water to it. Do not boil.
3. Cool the brine, take out the onion and add it to the total mass of the workpiece. The salting is ready.

Terms and conditions of storage

In addition to properly preparing the dish, take care of its storage. In the villages, traditionally sauerkraut was stored in wooden barrels and tubs... Modern city housewives use enamel dishes and glass jars.

Important! Pay attention to the choice of containers without rust and chips. Discard plastic and aluminum cookware. The acid released from the cabbage enters into a chemical reaction with these materials, which will spoil the taste and reduce the usefulness of the dish.

The ideal storage temperature for sauerkraut is + 1… + 5 ° C. Higher thermometer readings will provoke further fermentation, which will negatively affect the taste of the dish.

Plastic containers are designed to store food for up to 5-6 days. To increase it to several months, it is better to roll the cabbage into jars. Pour vegetable oil over it.

The most favorable place for storing the workpiece is the cellar. In such rooms, the temperature and humidity are ideal. If there is no cellar, use the balcony, a cupboard under the windowsill, or a refrigerator. Don't forget to hide the jars of cabbage from sunlight.

One of the options is to use the freezer, then you will store the product for 6-8 months. To do this, lay out the workpiece in cellophane bags. This method is convenient for serving sauerkraut as a snack.

Tips from experienced housewives

Here are some helpful tips to keep in mind:

1. To keep the workpiece longer, use sugar as a preservative. Sprinkle it over the top layer of salting.
2. Do not freeze the cabbage, it will stop being crispy and juicy.
3. To prevent mold and bacteria from appearing on the edges of the salting dishes, brush them with natural honey.
4. If this is your first time pickling, do not experiment with large amounts, start with small jars and portions.
5. To preserve more vitamins, do not chop vegetables too finely.
6. Use coarse salt. Discard iodized.
7. Ventilate the room well before fermentation to prevent bacteria from entering the product.

Conclusion

Sauerkraut with lingonberries is ideal for any festive table. The dish is suitable for adherents of proper and healthy nutrition, as it contains a rich vitamin composition. Housewives also use it in the preparation of many salads, soups, side dishes and other dishes. Therefore, do not forget to prepare for the winter and make such a salting.