Sauerkraut itself is very tasty. If you add cranberries to it, it will be much more useful! A feast cannot do without pickles from cabbage; this snack always diverges with a bang. The fermentation process takes at least 2-3 days. Those who do not want to wait will be helped by a quick recipe for sauerkraut with cranberries.

Classic Sauerkraut with Cranberries

Sauerkraut is available all year round due to the low calorie content and beneficial effects on the body, it needs to be cooked as often as possible.

Required Products:

  • a cabbage of 3 kg;
  • salts — 50 g;
  • sugar — 20 g;
  • cranberries — 70 g;
  • Bay leaf;
  • allspice and black pepper;
  • cloves - 3-5 pcs.

Cooking:

  1. First of all, you need to choose the head of cabbage correctly. Early varieties for sourdough will not work, it is best to take late cabbage.
  2. You need to choose cabbage in appearance and weight, if you tap on it with your hand, it should be tight. Have the color inherent in white cabbage. Loose with low weight will not work, such a cabbage as a result will be soft and tasteless. There is such a cabbage that is bitter, it should not be taken.
  3. When cranberry is laid, fresh or frozen are laid with no particular difference.
  4. Prepare the head of cabbage to chop with a knife or a special grater in a deep bowl. Add salt, sugar, grind with your hands to let the juice flow. Season with spices.
  5. Then pour cranberries, mix again and can be put in the dishes, where it will be fermented.
  6. It is better to ferment in a glass jar or stainless bowl. In ancient times, pickles were prepared in wooden barrels, in which the cabbage turns out to be crispy and stored all winter.
  7. It is not necessary to cover the dishes, but oppression will be very useful.To prevent it from weathering, put a cabbage leaf on top.
  8. During fermentation for 2-3 days, the contents of the jar should be periodically punctured with a stick.
  9. Keep in a hot place when ready - put in storage in the cold.

Salt fermentation exclusively with table salt, you can not take iodized and finely ground salt.

In the bank for the winter

Required Products:

  • 2.5 kg of forks;
  • sea ​​salt - 35 g;
  • sugar - 50 g;
  • Cranberries - 120 g.

Cooking:

  1. Sprinkle chopped cabbage with salt and sugar, rub well with your hands.
  2. Add cranberries, mix again, arrange in sterile jars.
  3. Boil water in a saucepan, place the nylon covers there.
  4. In the bank for the winter, cover the cabbage with hot lids and send to the cellar.
  5. The lack of heat in the cellar will not allow cabbage to ferment.

With berries and honey

If sugar is replaced with honey, fermentation will only win. Honey will give a special taste and make cabbage even more healthy. The recipe will appeal to those who do not eat sugar.

Required Products:

  • forks of cabbage for 1, 5 kg;
  • cranberries — 70 g;
  • a tablespoon of salt;
  • honey — 25 g.

Cooking:

  1. Prepare cabbage as in the classic recipe, only add honey instead of sugar.
  2. Before laying in jars, put cranberries, if done earlier, it will decay.
  3. To give time for leaven in the process, to release the fermentation gases, you need to stick the contents of the can with a stick.
  4. Store fermentation with cranberries and honey in the refrigerator.

Cranberry Sauerkraut with Cranberries

Required Products:

  • cabbage - 1.75 kg;
  • cranberries - 25 g;
  • salt - 1 tbsp. l .;
  • sugar - 1.2 tbsp. l .;
  • spice.

Procedure:

  1. Sprinkle the chopped head out with salt, sugar and grind. Cabbage should let the juice soak in the marinade. Next, mix everything with cranberries and spices.
  2. Tamp the salad into jars. Cover with a cabbage leaf or napkin.
  3. Allow to ferment at room temperature for 3 days. At this point, juice may leak from the can, so it is best to substitute a pallet under them.
  4. As soon as it fermented, close the capron or metal lid.
  5. Crispy sauerkraut is stored in the refrigerator.

Read also:cabbage provence

With apples

Since ancient times, cabbage with apples has been fermented, it turns out to be fragrant and crispy. You can diversify this recipe with cranberries, then it will be twice as tasty!

Required Products:

  • forks cabbage 1.7 kg;
  • 2 sour apple varieties;
  • cranberries — 30 g;
  • salt - 1.2 tbsp. l .;
  • sugar — 1.5 tbsp. l

Cooking:

  1. In apples, remove the core and cut into slices. If you ferment a large amount of cabbage with apples, you can put them whole in the winter. Then you can enjoy not only sauerkraut, but also soaked apples.
  2. Cut cabbage, grind it with salt and sugar. Add cranberries and apples.
  3. Place in a bowl where it will be fermented. Put oppression or cover with a leaf of cabbage.
  4. Keep the pickles with cranberries and apples in the room for 3-4 days. Then put in the cold, cover.

How to ferment in brine

In brine, cabbage cooks faster, but is stored less exclusively in the refrigerator, otherwise it will peroxide. Lay in clean jars, do not cover with lids. A tray is placed under the can to drain the juice.

Required Products:

  • cabbage - 1.5 kg;
  • 1 carrot;
  • cranberries - 25 g;
  • 1 tablespoon of salt and sugar;
  • spice.

Procedure:

  1. Shredded cabbage is mixed with carrots and cranberries. Add spices: bay leaf, peppercorns, cloves, dill seeds.
  2. They put it in a clean jar, you do not need to tamper strongly, average density is enough.
  3. Pour water into a jar to measure how much is needed to prepare the brine.
  4. Pour water into a saucepan, add salt and sugar there. Boil and cool completely.
  5. Pour the brine into the jar. Cover it with a tissue napkin, let it ferment for 2-3 days.
  6. Depending on the variety, cabbage can be fermented faster and vice versa, so it is best to try it.
  7. Store in a cold place. Do not drain the brine.

Sauerkraut with cranberries without salt

Required Products:

  • 1.5 kg of forks;
  • cranberries — 150 g;
  • carrot;
  • 2 cloves of garlic;
  • a spoonful of sugar.

Cooking:

  1. Chop the cabbage, grind it with sugar.
  2. Grate coarsely carrots. Peel the garlic, chop finely.
  3. Mix the vegetables in a deep bowl, and then place in a bowl where the cabbage will be fermented for 3-4 days.
  4. If there is little juice in the fermentation process, it is better to add water. Cooked without salt fermentation to store in the refrigerator. The taste will be slightly different and stored not so long, otherwise there were no complaints about the prescription.

Quick Cooking

If you really want cabbage with cranberries, you can use the express recipe. Therefore, the way to ferment the cabbage is very fast, it tastes with a pleasant acidity.

Read also:instant sauerkraut - recipe

Required Products:

  • 500 g of cabbage;
  • carrots — 50 g;
  • cranberries - 2 tbsp. l .;
  • sea ​​salt —0.5 tsp;
  • sugar — 1 tbsp. l .;
  • vinegar - 35 ml.

Procedure:

  1. Chopped cabbage with grated carrot salt and sugar grind. Pour in the vinegar.
  2. Add cranberries, mix everything, if desired, season with vegetable oil.
  3. Cool, serve.

With caraway seeds

Caraway has a pronounced taste, souring with its addition will gain an excellent aroma. Such a sauerkraut salad will surprise even culinary gourmets.

Required Products:

  • 1/3 of the average head of cabbage;
  • 1 carrot;
  • 0, 5 Art. tablespoons of salt;
  • a spoonful of caraway seeds.

Cooking:

  1. Combine chopped cabbage with grated carrots. Sprinkle vegetables with salt, rub to let the juice flow.
  2. Pour caraway seeds, mix again and place in a bowl under oppression for fermentation.
  3. After 4 days, she should be ready.

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