Delicious recipes for sauerkraut with apples for the winter

The topic of the article is a recipe for sauerkraut with apples for the winter, beloved by many peoples of the world. The salad is rich in vitamin C, which is extremely important for maintaining immunity in the cold season.

We will share a delicious classic cooking recipe sauerkraut with apples and variants with other ingredients that add spice, freshness and juiciness to the dish.

Selection and preparation of main ingredients

There are three basic rules for preparing ingredients:

1. Buy tight white heads of cabbage that are flattened, firm and not too large. The stronger and juicier they are, the easier and neater it will be to cut them.
2. Choose sweet, juicy and bright carrots. Long, medium-thick carrot shavings are ideal for salad dressings. Rub with sweeping movements over the entire length of the vegetable. Orange slices will color the dish bright and make it more appetizing.
3. From apples, the late Antonovka variety is better. The fruits should be firm - then the apples will not sour during fermentation. They are placed whole, without separating from the peel, or cut into two halves. Save the peel so that the pectins it contains will promote the active fermentation process.

Why apple in the recipe

An apple added to a sauerkraut salad will be an excellent addition to a dish, giving it a pleasant and appetizing aroma. The apple contains a lot of useful vitamins and minerals (phosphorus, iron, zinc, potassium, etc.), which is especially important during the flu period and rampant colds.

How to ferment cabbage with apples at home

Ingredients for a classic recipe:

• cabbage - 1.5-2 kg;
• carrots - 150 g;
• salt to taste;
• sugar - 2 tsp

Step by step instructions for cooking:

1. Peel the cabbage forks and remove the parts that will not be used, chop into thin strips.
2. Free carrots from the skin, chop on a grater.
3. Wash the apples, cut them in half or put them whole. Do not peel off the peel, remove the core.
4. Put cabbage and carrots in a large container, add salt and sugar to them for canning. Stir them with slightly kneading movements. Cover and leave for half an hour for the vegetables to juice.
5. After 30 minutes, mash the contents and add the apple, mix everything.
6. Put the salad under a press and place in a warm place for 3 days. Every day, pierce the cabbage several times to the bottom of the container so that the accumulated gases come out.
7. Arrange the salad in sterile jars, closing with capron lids, and put in a cold place.

During the leavening process, a foam forms on the surface, which must be removed.

With apple and cranberry

Ingredients:

• cabbage - 300 g;
• apple - 1 pc.;
• cranberry - 3 tbsp. l .;
• salt to taste.

Cooking steps:

1. Wash the cabbage, removing the stump and top leaves from it, cut into thin strips.
2. Sort the cranberries and rinse, cut the core of the apples.
3. Peel the carrots, chop on a medium grater.
4. Put the cabbage in a large container, add salt and sugar. Mash the entire contents so that juice stands out.
5. Put the leaves in a container in which the salad will be fermented, and then lay out cabbage, carrots, apples and cranberries in layers. Put the leaves on top again.
6. Leave for a few days. Poke saladto allow excess air to escape and remove foam regularly.
7. Remove the salad in a cold room, leaving it there for 1.5 weeks. Then place in sterile jars and refrigerate.

With the addition of raisins

Ingredient List:

• cabbage - 400 g;
• apple - 2-3 pcs.;
• a handful of raisins;
• salt to taste.

Cooking process:

1. All initial steps are similar to the previous ones. recipes.
2. When it comes to raisins, place them in a saucepan and rinse thoroughly several times. Add to cabbage, salt and mix.
3. Cover the resulting vegetable mass with leaves and leave it warm for 3 days. Pierce lettuce to release trapped air and remove foam, otherwise it will taste bitter.
4. Remove the salad in the cold. After 2-3 weeks, the dish will be completely ready for use.

With spices

Ingredients:

• cabbage - 500 g;
• carrots - 4-5 pcs.;
• cloves to taste;
• ground black pepper - to taste;
• sugar - 2 tsp

Cooking process:

1. Rinse vegetables. Chop the carrots on a medium grater, chop the cabbage. Combine vegetables, mix, mash to extract juice.
2. Add salt, sugar, mix everything again.
3. For brine: put spices in 2 liters of water, bring to a boil, pour in 2 tbsp. l. vinegar. Remove the brine from heat.
4. Pour the vegetables with brine and spices to the top.
5. Cover the container with a lid and leave to cool, and then the salad is placed in a cool place for several days.

With honey

The honey in the vitamin salad adds a touch of piquancy, enriching its taste. Thanks to this component, the cabbage is incredibly crispy.

Ingredients:

• cabbage - 500 g;
• carrots - 3 pcs.;
• apple - 1-2 pcs.;
• honey - 2 tbsp. l.

Cooking method:

1. Rinse cabbage forks, dry and chop.
2. Rinse carrots, chop and mix with cabbage leaves.
3. Core from apples, cut, add to vegetables.
4. Season with salt and pepper, mixing everything thoroughly.
5. Cover with a plate and ferment warm for 2 days.
6. Pour some brine into a separate container to dissolve honey in it, pour vegetables with honey and cabbage brine.
7. Cover the salad for 2 days. During this time, the fermentation process is complete.
8. Put the prepared salad in jars and store in the refrigerator.

Terms and conditions of storage

To extend the shelf life of the salad to 3 months, place the salad in the refrigerator at a temperature of +2 to + 5 ° C. The ideal container is glass jars. In this case, the salad will retain all its properties for several months.

It is best to keep it in a cellar in which the optimum temperature is set, where the sun's rays do not penetrate. We must not forget about a suitable humidity level - 85-95%.

Tips from experienced housewives

According to the recommendations of experienced housewives, buckets and tanks without chips, plastic containers are suitable for fermenting cabbage. Do not ferment lettuce in aluminum containers, as lactic acid will oxidize it. Because of this, cabbage will have an unappetizing metallic flavor and an unattractive gray color.

Conclusion

If you follow all the subtleties in preparing a winter salad and the rules for storing it, in winter it will be possible to serve the dish not only to the everyday table, but also to the festive one. A unique salad of sauerkraut, its variations with various additives will benefit the body and strengthen the immune system.

Cabbage is served as an independent dish and is used as an ingredient in other dishes. Taste and benefits, combined in a crispy, juicy salad with a sweet and sour taste, will make it an indispensable table decoration.