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Cabbage has been fermented in Russia since ancient times. This product, harvested for the winter, retains all its nutritional and beneficial properties. During the war years, even the townspeople on small plots of land in front of the windows grew this vegetable, fermented it. This saved many lives. Of course, they did not think about any delights at that time. And you can ferment with different products. Pickled vegetables retain all the nutrients.
Today we will tell you how to cook amazingly tasty and aromatic sauerkraut with apples for the winter according to the recipe below. As a rule, sour and dense varieties of apples are added to this version of the workpiece.
Take note
There are special cooking secrets sauerkraut for the winter:
- Choosing dense white heads of cabbage.
- To keep the finished product white in color, cut the carrots into strips using a knife. The straw stains the brine less.
- The more intensive the fermentation, the better the vitamins and microelements are preserved. Optimally, fermentation lasts about a week, at a temperature of 18-20 degrees. You cannot keep the cabbage longer, it will become unbearably sour and tasteless.
- The cabbage juice should always be on top of the mug.
- Pierce the contents of the pan or bucket several times daily.
- Remove the foam that appears: in the description of recipes, they always pay attention to this moment.
- If mold appears on the cabbage, it is carefully removed, and the circle or plate is washed with boiled water.
- As soon as fermentation is completed, according to the recipe, the brine will brighten, and the cabbage with apples will settle for the winter.
Cabbage with apples - cooking rules
The housewives have different recipes for sauerkraut with apples for the winter. This applies mainly to the ingredients. And the essence is almost the same, with the exception of the raisins found by the hostess herself thanks to many years of experience.
We suggest using the recipe below and fermenting cabbage with apples for the winter. Stock up on:
- white cabbage - 10 kg;
- carrots - 1 kg;
- non-iodized salt - 200 grams;
- apples within 2 kg (it all depends on taste).
Fermentation method
Preparation of ingredients
- We peel off the top leaves from the heads of cabbage, remove the stump, cut into thin strips.
- Peel the carrots and rub on a coarse grater.
If you want to preserve the whiteness of the finished product, then it is better to cut the carrots into strips. - In apples, cut out the core along with the seeds and partitions. Cut into slices of the same size. To prevent the apples from turning black, put them in a cup of acidified cold water.
Fermentation rules
- Fermented cabbage for the winter with apples a little. It's still a delicacy. Therefore, we choose a small container, it is best to take an enamel a saucepan or a bucket.
- We cover the bottom of the vessel with a layer of clean cabbage leaves, lightly sprinkle with salt.
- Put a portion of chopped cabbage on the table, add carrots and sprinkle with salt. The resulting composition must be kneaded until the juice appears.
- We move it into a container, tamp it well so that the brine appears, and pour apples on top. In this way, we work with the rest of the white vegetable until the container is full. We do not fill the saucepan or bucket with cabbage to the very top, we leave room for the brine that stands out.
- According to the recipe, you need to put cabbage leaves, a wooden circle or a plate on top, then bend. It shouldn't be too heavy or light. According to the rules, 100 grams of cargo is enough per kilogram of cabbage.As oppression, you can use a special stone or a wide plastic bottle filled with water. We cover the dishes with a towel so that dust does not get in.
- From the second day, sauerkraut with apples according to the recipe for the winter should be pierced to the bottom with a sharp stick to release gases. We do this several times a day during fermentation. If you do not follow this procedure, the sauerkraut will have a bitter taste.
- Foam formation begins at the end of the second day. It must be constantly removed so that mucus does not form in the brine.
We maintain the container in a warm room for up to five days. When sauerkraut will be ready, the brine will become transparent and slightly sour. It is not worth keeping the pan in the room for a long time, the contents will simply acidify and become tasteless.
We wash the circle and the load, put them in place and take out the blank for the winter to the storage place.
This recipe also turns out delicious:
Let's summarize
Sauerkraut with apples for the winter, according to the recipe described above, can be used as an independent product. It makes an excellent salad if you add chopped onions and vegetable oil. Cabbage is also good in vinaigrette. You will be provided with vitamin C for the whole winter. Moreover, it contains more ascorbic acid than lemon. It is not for nothing that cabbage is called the northern lemon. And with apples, this pickled product is even healthier.
