Incredibly delicious sauerkraut with cranberries - a recipe for a juicy dish

How is sauerkraut with cranberries made, the recipe for winter preparation can be found in details? I tried to cook it a couple of times and I can't. The cabbage does not crunch, it comes out soft, and if it still stands, it is completely slimy. A friend gave me the recipe, maybe I forgot to write something down.

It only at first glance seems that sauerkraut is a monotonous dish. In fact, it’s not fermented with anything, even with fruits and berries. But the most delicious is sauerkraut with cranberries, the recipe of which is passed down from generation to generation. Indeed, this dish is not only an excellent side dish, but also a very healthy preparation thanks to the berries. Cranberry gives it an additional original taste, and also gives its useful substances and vitamins.

A few practical tips

As with traditional sauerkraut recipes, it is important to follow simple but very important rules. In order for the cabbage to turn out to be crispy and stored all winter, choose the right variety. This is not about a specific variety, but rather about the type of vegetable. For long-term storage, use only late varieties of cabbage. They are easy to distinguish even visually: the forks are dense, heavy, juicy, slightly crackling when pressed.

The most delicious and crispy cabbage comes in wooden tubs. This was cooked in the old days. In modern conditions, plastic buckets are most often used, in which it is sold in stores. But it is better to give preference to glass containers. Or search your grandmother's supplies for enamel buckets or pans. The main thing is that the dishes are made of material that does not rust.

Do not forget that you need to take only rock salt, but not iodized salt.

As for the berries, there are no requirements for them. You can use cranberries both fresh and frozen. Vitamins in berries will be in both cases.

Sauerkraut with cranberries - recipe step by step

In general, many housewives make preparations "by eye", adding ingredients to their taste. With regard to cranberries, this is allowed, but it is still better to adhere to the proportions of sugar and salt so as not to "overdo it."

So, a delicious preparation with cranberries for the winter is being prepared and not only as follows:

1. Chop a 3 kg head of cabbage and transfer to a large bowl or saucepan.
2. Add 50 g salt and 20 g sugar.
3. Rub well with your hands so that the cabbage starts up the juice.
4. Add spices to taste. Usually it is a couple of cloves, lavrushkas and some peppercorns. But you can do without them.
5. Mix the workpiece well again.
6. Now add 70-100 g of cranberries and stir again, but carefully so as not to crush the berries.

First, the cabbage should stay at room temperature for a couple of days in order to activate the fermentation process. At this time, “release the gas” a couple of times - pierce the workpiece with a rocker or a wooden stick. You don't need to cover, just cover with a clean cloth. But oppression is mandatory so that everything is covered with the juice that stands out. After 2 days, you can put the cabbage in jars under the lids and take it to the cellar. There it will gradually "reach" and will be stored for a long time.

Sauerkraut with cranberries