Delicious recipes for sauerkraut with apples for the winter

Nutritionists say that sauerkraut is even healthier than fresh cabbage. Wanting to provide their families with vitamins, housewives ferment this vegetable both for the winter and during the winter. It can be served as a salad, seasoned with vegetable oil, or used to prepare other dishes. Many families enjoy eating sauerkraut stewed with sausages, or borscht made from it. According to the simplest recipes, cabbage is salted using only salt, sometimes with the addition of carrots and onions. However, fruits and berries can make the taste of familiar pickles richer. Sauerkraut with apples is not only tasty, but also doubly healthy, and can be used in any home.

Selection and preparation of main ingredients

There are three basic rules for preparing ingredients:

1. Buy tight white heads of cabbage that are flattened, dense and not too large. The stronger and juicier they are, the easier and neater it will be to cut them.
2. Choose carrots that are sweet, juicy and bright. Long carrot shavings of medium thickness are ideal for salad. Rub with sweeping movements over the entire length of the vegetable. The orange pieces will give the dish a bright color and make it more appetizing.
3. For apples, the late Antonovka variety is better suited. The fruits must be firm - then the apples will not become soggy during fermentation. They are placed whole, without being separated from the peel, or cut into two halves. Save the peel so that the pectin it contains promotes an active fermentation process.

Storage

Sauerkraut with apples can be stored for up to 6-8 months . In order to maintain preservation for a long time it is necessary:

• maintain room temperature 0-3 degrees;
• make sure that the cabbage does not drown in the brine;
• immediately remove any mold that appears;
• oppression periodically rinse and pour boiling water over.

If it is not possible to store this preservation in a large container, then you can resort to a trick and package the ready-made starter in bags and place it in the freezer. Then, if necessary, take out the package and defrost. Sauerkraut with apples will not change its taste, aroma, or color and will remain just as healthy.

Why is there an apple in the recipe?

An apple added to a sauerkraut salad will be a wonderful addition to the dish and will give it a pleasant and appetizing aroma. The apple contains a lot of useful vitamins and microelements (phosphorus, iron, zinc, potassium, etc.), which is especially important during the period of flu and colds.

Benefits and harms

As a result of repeated studies, the undeniable benefits of sauerkraut with cabbage have been proven. This dish is often consumed during the cold season, when a person suffers from a deficiency of vitamins, sun and heat.

100 g of fermented mixture contains as much vitamin C and P as each person needs to consume daily. These two vitamins are interrelated. C, a vitamin that does not accumulate and must be constantly supplied to the body, and P, which helps the previous one to be absorbed.

Pickled fruits are an ideal source of complex carbohydrates necessary for digestion, proper metabolic process, removal of waste products from the body and prevention of cancer. Eating this dish benefits the following parts of the human body:

1. the cardiovascular system;
2. digestive system;
3. the immune system;
4. nervous system.

With all its tangible advantages, recognized by doctors and experienced nutritionists, sauerkraut with apples has a number of serious contraindications :

• High glycemic index. Achieved by adding sugar and the natural sweetness of apples.
• Significantly increases appetite, which is contraindicated for people with extra pounds.
• Salt contained in high concentrations in the finished dish and brine leads to an increase in blood pressure and weight gain.
• Fermentation and the presence of a large amount of fiber leads to increased formation of gases - bloating.

It is strictly forbidden to consume sauerkraut with apples for people with the following diseases:

1. urolithiasis disease;
2. period of exacerbation of gastritis;
3. ulcer;
4. pancreatitis;
5. flatulence;
6. excessive stomach acidity;
7. renal failure;
8. hypertension;
9. swelling caused by heart disease.

How to ferment cabbage with apples at home

Ingredients for the classic recipe:

• cabbage - 1.5-2 kg;
• carrots - 150 g;
• salt - to taste;
• sugar - 2 tsp.

Step-by-step cooking instructions:

1. Peel the cabbage forks and remove parts that will not be used, chop into thin strips.
2. Remove the skin from the carrots and grate them.
3. Wash the apples, cut them into two parts or put them whole. Do not remove the peel, remove the core.
4. Place cabbage and carrots in a large container, add salt and sugar for canning. Mix them with light kneading movements. Cover them and leave for half an hour so that the vegetables release their juice.
5. After 30 minutes, mash the contents and add the apple, mix everything.
6. Place the salad under a press and place in a warm place for 3 days. Every day, pierce the cabbage to the bottom of the container several times to release accumulated gases.
7. Place the salad in sterile jars, cover with nylon lids, and store in a cool place.

During the fermentation process, foam forms on the surface, which must be removed.

With apple and cranberry

Ingredients:

• cabbage - 300 g;
• apple - 1 pc.;
• cranberries - 3 tbsp. l.;
• salt - to taste.

Cooking steps:

1. Wash the cabbage, remove the stalk and outer leaves, and cut into thin strips.
2. Sort and rinse the cranberries and core the apples.
3. Peel the carrots and chop on a medium grater.
4. Place cabbage in a large container, add salt and sugar. Mash all the contents to release the juice.
5. Place the leaves in the container in which the salad will be fermented, then layer cabbage, carrots, apples and cranberries. Place the leaves on top again.
6. Leave for several days. Pierce the salad to allow excess air to escape and remove foam regularly.
7. Place the salad in a cold room, leaving it there for 1.5 weeks. Then place in sterile jars and put in the refrigerator.

With added raisins

List of ingredients:

• cabbage - 400 g;
• apple - 2-3 pcs.;
• a handful of raisins;
• salt - to taste.

Cooking process:

1. All initial steps are similar to the previous recipes.
2. When it comes to raisins, place them in a saucepan and rinse thoroughly several times. Add to the cabbage, salt and stir.
3. Cover the resulting vegetable mass with leaves and leave in a warm place to “simmer” for 3 days. Pierce the lettuce to release trapped air and remove foam, otherwise it will taste bitter.
4. Refrigerate the salad. After 2-3 weeks, the dish will be completely ready to eat.

Spiced

Ingredients:

• cabbage - 500 g;
• carrots - 4-5 pcs.;
• cloves - to taste;
• ground black pepper - to taste;
• sugar - 2 tsp.

Cooking process:

1. Rinse the vegetables. Grind the carrots on a medium grater and chop the cabbage. Combine vegetables, mix, mash to release juice.
2. Add salt, sugar, mix everything again.
3. For the brine: place spices in 2 liters of water, bring to a boil, pour in 2 tbsp. l. vinegar. Remove the brine from the heat.
4. Pour the spiced brine to the top of the vegetables.
5. Cover the container with a lid and leave until it cools, and then the salad is placed in a cool place for several days.

With honey

Honey in a vitamin salad adds a touch of piquancy, enriching its taste. Thanks to this component, the cabbage turns out incredibly crispy.

Ingredients:

• cabbage - 500 g;
• carrots - 3 pcs.;
• apple - 1-2 pcs.;
• honey - 2 tbsp. l.

Cooking method:

1. Wash a forkful of cabbage, dry it, and chop it.
2. Wash the carrots, chop them and mix with cabbage leaves.
3. Remove the core from the apples, chop and add to the vegetables.
4. Add salt and pepper, mixing everything thoroughly.
5. Cover with a plate and leave for 2 days to ferment in a warm place.
6. Pour a little brine into a separate container to dissolve the honey in it, pour the honey-cabbage brine over the vegetables.
7. Cover the salad for 2 days. During this time, the fermentation process will be completed.
8. Place the finished salad in jars and store in the refrigerator.

Peculiarities

For those who decide to try fermenting these fruits for the winter for the first time, you should choose them correctly. Not all varieties of apples are suitable for this type of canning. Often, fruits of winter or autumn varieties are used for pickling :

1. anise;
2. Lithuanian;
3. saffron;
4. pippin;
5. golden

In order for the preparation to turn out not only tasty, but also to last longer, you need to rely on the following parameters of the fruit:

• sweet and sour apples with a distinct aroma;
• fully ripened, without starch and dense;
• apples must have a perfect surface without any damage;
• Before fermenting with cabbage, the fruits are kept in the dark and cold for 14 days.

When fermented, all the beneficial properties of the products are preserved . The fermentation process allows all the vitamins and elements to remain in apples and cabbage. These substances promote the health of all organs responsible for the digestive process, and also significantly improve immunity.

The technology for sauerkraut with apples is based on the fermentation of sugar. The duration of this process is from 21 to 28 days. It is necessary to ferment only at room temperature. When fermentation reaches its climax, the finished mixture is moved to a colder room. The temperature in it should not exceed 0 degrees.

Advice from experienced housewives

According to the recommendations of experienced housewives, buckets and tanks without chips and plastic containers are suitable for ripening cabbage. Do not ferment salad in aluminum containers, as lactic acid oxidizes it. This will cause the cabbage to have an unappetizing metallic taste and an unattractive gray color.

With cumin seeds

Pickling cabbage with apples is quite simple and easy. The main thing is to prepare all the ingredients and put the container with the contents in the cold at the right time. Otherwise, the product will ferment and have a characteristic sour taste.

Products:

• cabbage - 9 kg;
• apples - 450 g;
• cumin (seeds) - 20 g;
• table salt - 230 g.

Magic combination

1. Rinse the apples, peel them and remove the seeds. Cut into slices.
2. Wash the cabbage forks and remove the stalk. For convenience, cut into 2 parts and chop into thin slices. Place in a large saucepan, add salt, sugar and mash with your hands or a wooden masher. Leave on the table for a quarter of an hour, the vegetable should release its juice.
3. We will ferment in a large bucket. Place a few cabbage leaves on the bottom. Tamp the cabbage mixed with apple slices and caraway seeds tightly. Redistribute the leaves on top.
4. Place a press on top: a wooden board with a 3-liter jar filled with water. Leave for 2-3 days, regularly piercing the contents to the bottom and removing the foam, which gives the characteristic bitterness to the product.
5. If there is no storage space, place the semi-finished cabbage in clean, sterile jars. Close and refrigerate for 2-3 weeks. After the time has passed, the cabbage can be eaten.

Important Details

The purpose of soaking apples with cabbage is to obtain high-quality and tasty preservation while preserving the beneficial properties of the ingredients:

1. For this purpose salt and sugar are used. Thanks to these seasonings, the finished product becomes more than just tasty. The main thing is that when cabbage is soaked, pathogenic microorganisms do not develop, although the fermentation process is in full swing.
2. By adding currants, mint, savory or lovage, you can achieve a variety of flavor and aroma characteristics for soaked apples and cabbage.
3. Bay leaves, allspice peas, mustard seeds, coriander or caraway seeds have the same effect. If you want a spicy snack, you can add horseradish root or cloves of garlic, wild garlic or hot pepper when soaking apples and cabbage.
4. And oak, cherry, blackcurrant or grape leaves will add crunch to the cabbage.
5. To make soaked apples even healthier, soaking is not complete without orange carrots.

Sauerkraut in a plastic barrel. What to ferment cabbage in?

You cannot find a more suitable container than a wooden barrel. But it is difficult to store it in an apartment, and it will turn out to be too much cabbage. Another problem is that it is difficult to buy a container of the required volume and made of good wood.

A large enamel pan is suitable for fermentation. Make sure it is free of chips. Otherwise, you risk spoiling the cabbage: it may acquire an unattractive gray color and an unpleasant taste.

If you need a small amount of sauerkraut, then glass containers are suitable for this: a three-liter jar or a five-liter bottle.

Under no circumstances should you take containers made of metal, such as aluminum or stainless steel. Typically, during fermentation, the acid reacts with the metal. Cabbage absorbs everything and loses its taste and usefulness. Many people wonder: is it possible to ferment cabbage in a plastic bucket?

Plastic buckets designed for cold food products are now being produced. Some sell fermented milk products, mayonnaise, salted fish, etc. But is it possible to ferment cabbage in a plastic bucket, because during fermentation, acid appears, which, one way or another, reacts with the plastic? Sauerkraut absorbs smell and unknown elements. And buckets are not always made of the right plastic. Other impurities may also be included in the composition. So, by using low-quality containers, we risk not only ruining the taste of the dish, but also our health.

But what to do if there is no other suitable container? Is it possible to ferment cabbage in a plastic bucket? Yes, you can, but you just need to listen to the following recommendations:

1. Be sure to buy a plastic bucket for food grade use only. Feel free to ask the seller for a certificate to ensure the quality of your purchase.
2. Buy buckets that are not made of colored plastic. It is best to take a colorless one, like a nylon lid for a jar, or a white one, like the one they sell sour cream in stores.
3. Wash the new bucket several times. Then fill up with water and leave for a day. Then dry it in the open air.
4. You can ferment cabbage in a plastic bucket by placing a plastic bag in it. Use only a food grade bag. Cling film used to cover the inside of the bucket is also suitable.
5. You need to ferment the cabbage in a plastic bucket until fully cooked. Then it is better to transfer it into glass jars. Tamp the cabbage and pour in the resulting juice.

In a saucepan

We offer a recipe for soaked apples in a saucepan. The following ingredients will be required:

• cabbage – 4 kg;
• apples – 3 kg;
• carrots (medium size) 3 pieces;
• salt – 90 grams;
• sugar – 60 grams.

We will not describe the process of soaking apples in cabbage, since it is identical to the recipe already described. Just note that cabbage leaves are placed in the pan on the bottom and on top of the workpiece. We place a wooden circle or a large plate on the workpiece and press on it.

You can store a delicious winter snack of cabbage with pickled apples on the balcony or cellar.

An interesting way to soak apples in sauerkraut:

Soaked apples with cabbage and carrots in Russian

Today we will prepare soaked apples with cabbage and carrots . It was no coincidence that I chose this dish for the next article. To be honest, I'm surprised and a little embarrassed by the results of the latest survey. I really didn’t expect that Russian cuisine is so superior to others in popularity. However, at the same time, it’s good that you, dear visitors of my blog, pointed out the mistake to me. Now I will pay much more attention to Russian, traditional cuisine.

You will be surprised, but many housewives have never tried to cook soaked apples, because they are convinced that this can only be done in a large tub, in village conditions. Moreover, many young chefs have never heard of this original Russian method of preparing apples.

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So we’ll try to arrange a kind of culinary educational program for young people. Let's all learn a very interesting recipe together, in which it is quite possible to prepare soaked apples with cabbage and carrots at home.

I honestly warn you, you will receive the finished product only in a month, but what you get as a result will exceed all your expectations. Original, vigorous taste, breathtaking aroma and absolutely sincere gratitude to everyone who tries your creation. This is what awaits you in the end. Let's get started.

What you need to prepare

Before you begin the process itself, you need to prepare:

1. As a rule, apples and cabbage are soaked in wooden tubs. But today other containers are preferred. For work, you can use ceramic, porcelain, enamel dishes (without cracks or chips) or glass jars. If we talk about jars, it is better to use five-liter containers, since apples are soaked in their entirety. Aluminum dishes cannot be used for soaked apples and cabbage, since this metal interacts with acids and alkalis, spoiling the taste and appearance of the product.
2. A wooden circle, plate or nylon lid (in jars) is placed on top of the cabbage. They should be slightly smaller than the diameter of the bowl for soaking apples. Before starting work, they are washed in salt water (a tablespoon of salt per 1 liter of water) and doused with boiling water.
3. You also need to prepare gauze or cotton cloth to cover the dishes.
4. As a pressure, you can use a granite stone or an ordinary jar filled with water. The stone must be washed in salt water and scalded.
5. The table, tools and basins for folding vegetables and apples are subjected to the same procedure.

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Recipe for pickled apples and cabbage

Fruits, vegetables and berries have been soaked in Rus' for a long time. Most often they make soaked apples with cabbage. The process itself is a real culinary sacrament. To improve the taste, carrots, various spices and herbs were added to the cabbage. In the old days they believed that this dish had love spell properties.

There are many options for preservation, but we will tell you how to prepare soaked apples with cabbage using glass jars or enamel dishes. In addition, you will learn some secrets of soaking apples and the benefits of the finished product.