Cabbage sourdough with cranberries

Cabbage sourdough with cranberries

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Masterfully fermented cabbage is exactly the same indicator of the hostess's experience as well as well-cooked cabbage soup. There are no such recipes for sauerkraut!

Many of them are passed on in secret from grandmothers to granddaughters, as they say, "wander from generation to generation." And although it seems that there can be nothing complicated in fermentation, not everyone can cope with the task, and knowledgeable people keep their secret knowledge about the fermentation of cabbage.

Cabbage for the winter is fermented in different ways: in brine in barrels and in cans without it, with beets and with apples. In this article, we are talking about cabbage with cranberries.

What do we need?

We need the following ingredients:

  • medium cabbage (approximately 3-4 kilograms);
  • 2-3 small carrots (100-150 grams);
  • 2 teaspoons of dill seeds (about 10 grams)
  • ground black pepper to taste;
  • bay leaves in the amount of 2-3 pieces;
  • 1 tablespoon sugar
  • 100 grams of salt;
  • of course the main ingredient is cranberries! Her, like carrots in the amount of 100-150 grams.

Important! Sugar can be safely replaced with honey. Only instead of one spoonful of sugar, you need to take two tablespoons of honey. There will be no honey in the finished cabbage. But the taste will be excellent.

What and what we cook

For cooking we use:

  • deep enameled dishes - a wide saucepan for 5-6 liters, or a basin;
  • shredder, or a wide sharp knife. You can use a food processor with an appropriate attachment, but the slicing will not look nice and neat enough!
  • coarse grater, for rubbing with straws.

How do we cook?

For the starter culture, we need to take:

  • the cabbage, peeled from the outer leaves, is divided into four parts. Remove the stump and carefully cut (chop) into strips;
  • rub peeled and washed carrots on a grater;
  • we sort out the cranberries, rinse and dry;
  • mix carrots and cabbage in a container. Some housewives do it right on a clean kitchen table;
  • add and mix. One of the subtleties of cooking at this stage can be grinding (kneading) cabbage and carrots with your hands. This technique allows vegetables to release juice - the fermentation process begins faster, and the cabbage is very tender in taste;
  • pour the mass with dill seeds and pepper, add bay leaf;
  • mix again;
  • put a whole cabbage leaf in a clean jar - clean and dry;
  • put a little of the finished mixture there, press the layer with a pestle;
  • pour half of the cranberries on top;
  • Sprinkle with a layer of cabbage. Press lightly with a pestle, without damaging the berries;
  • another layer of cabbage and a layer of berries;
  • the last must be cabbage.

The second option, with apples and currants

The main ingredients are the same as in the first recipe. But we exclude: dill seeds, bay leaves, black ground pepper and sugar. We use less salt - one or two pinches!

We take:

  • one or two kilograms of cabbage;
  • 2-3 small carrots (100-150 grams);
  • cranberries, like carrots in the amount of 100-150 grams.

Add apples (2-3 pieces) and red currants (2-3 tablespoons) to the recipe. The preparation remains the same, only the currants and cranberries are pre-mixed. If we also use apples, wash them and cut them into quarters. Then chop it into strips.

In a jar, alternate layers of cabbage with layers of berries and apples:

  • the first layer is cabbage;
  • the second layer is currants and cranberries;
  • the third layer is cabbage;
  • the fourth layer is apples;
  • the fifth layer is cabbage;
  • the sixth layer - berries of currants and cranberries.

Cover everything on top, at the very end, with a layer of cabbage. Tamp down lightly!

How do we ferment?

  1. The compacted mass must be covered with a cabbage leaf and oppression placed on top - for example, a container with water.
  2. Keep the jar in a container - a basin, or a saucepan. Excess juice flows down from the top!
  3. It stays in the room for up to three days, until foam appears - a sign of the fermentation process.
  4. The oppression and the cabbage leaf is removed, and the cabbage itself with cranberries is pierced with a wooden rolling pin, or with a spoon (you can use Chinese chopsticks) - in several places to the very bottom. Grandmothers assure that in this way we "release bitterness."
  5. After the puncture, the cabbage stands open and without oppression for another day!
  6. Then the drained juice is poured into it (the one that poured over the edge of the jar into the substituted container), the jar is closed and taken out for storage in the cold. Can also be stored in the refrigerator.

"Fast" cabbage

For those who do not want to wait for the end of the leaven for three whole days, there is a special recipe.

We take:

  • cabbage (approximately 1 kilogram);
  • 2-3 small carrots (100-150 grams);
  • 100 grams of sugar;
  • a tablespoon of salt;
  • 10 tablespoons 9% table vinegar;
  • 100 - 125 grams of sunflower (or any vegetable) oil;
  • three, four cloves of garlic (you can have a small head);
  • cranberries to taste;
  • water half a liter.


  1. Mix chopped cabbage with grated carrots and washed cranberries with three or four cloves of garlic (passed through a garlic press).

    note, what:

    • cabbage is not kneaded or rubbed with hands;
    • shreds without stump.
  2. Boil half a liter of water. Add 100 grams of sugar, a tablespoon of salt, 100 grams of sunflower oil to boiling water. Stir.
  3. Add 10 tablespoons of 9% vinegar, bring to a boil and remove from heat.
  4. The pouring is poured into the cooked cabbage, which is in an enamel saucepan. The cabbage is pressed with a flat saucer or plate. Oppression is placed on top. Cooking time is approximately three hours.
  5. In three hours we get ready-made sauerkraut!

A few more quick kale recipes can be found here.

Interesting folk signs

Cabbage will be tastier if you cook it:

  • in the phase of the waxing moon;
  • on Monday, Tuesday, Thursday - that is, men's days;
  • with nice mood.

In order for the cabbage to turn out to be 100, you need to correctly harvest the crop and correctly define it for storage. Remember that frozen and frozen cabbage is not suitable for fermentation.

How do we eat?

Sauerkraut can be eaten as an independent dish. Before eating, onions cut into plates, or green onions, are added to it. A little vegetable oil (to taste and desire). Sauerkraut is our men's favorite snack!

It is included in the recipes for cooking cabbage soup, or salads. It can be stewed with meat. Stuff a duck or goose with it. Use for pepper filling.

The deserved "queen of the Russian table" is present in almost every festive menu. In short, the product is universal and useful at the same time. For conservatives, there is a classic sauerkraut recipe, as well as a crunchy cabbage recipe.

A successful combination in our plate of cranberries and cabbage, unique in composition, possessing a number of substances necessary for a person, makes the diet rich in vitamins and microelements. And this is very important in the winter-spring period, when our body suffers from a lack of sun, fresh vegetables and fruits!

Watch the video: Pumpkin Cranberry Sourdough Bread (February 2023).