Sauerkraut with cranberries

There are many ways to prepare sauerkraut . For the leaven, add carrots, caraway seeds, dill seeds, bay leaves - and always have a unique and unique taste at the ready-made snack. We offer you a recipe for sauerkraut with cranberries, which not only has a tremendous piquant taste, but also a huge amount of vitamins that our body needs especially during the cold season.

How to cook sauerkraut with cranberries?

Ingredients:

• white cabbage - 1,5 kg;
• apple - 2 pieces;
• carrots - 2 pieces;
• cranberry - 3 tbsp. spoons;
• red currant - 3 tbsp. spoons;
• salt - pinch.

Preparation

So, first we prepare all the ingredients. With cabbage we remove the top leaves, cut the head into 4 parts, carefully cut out the stump and thinly shred the vegetable. Carrots are cleaned, washed and rubbed on a large grater. Cut the apples in half, remove the cores, cut the peel and chop the straw. Cranberries and currants are washed and dried. Now take a deep container and mix cabbage and carrots in it. Add salt and mix well.

In the jar we put a cabbage leaf. We put a little cabbage on it and get a good look at it. Then continue in the following sequence: half of the berries, a little cabbage, apples, a quarter of cabbage, the remaining berries, cabbage. Above cover the cabbage leaf and put pressure. Cover all with gauze and leave for 3 days at room temperature. The juice will drain from the jar, so always place a deep plate or saucepan. After the passage of time, we take off the foam that appears, make punctures in the cabbage to the full depth and leave it for another day. After that, pour all the juice from the pot into the cabbage, cover it and store cabbage with cranberries in the refrigerator or in the basement.

If you liked our recipe, we recommend also to prepare marinated cauliflower , it will turn out to be original and delicious.