Spicy cabbage with cranberries: fermented according to proven recipes - it’s amazing how good it is!

Classic recipe for sauerkraut with cranberries for a 3 liter jar

Cabbage prepared according to the classic recipe turns out very tasty and crispy. I always make a lot of jars because my family eats it up almost instantly.

Ingredients:

• 2 kilograms of cabbage;
• 1 carrot;
• 150 grams of cranberries;
• 4 tablespoons salt;
• a couple of tablespoons of sugar;
• 3 bay leaves.

How to make sauerkraut with cranberries:

1. Rinse the cranberries.
2. Chop the cabbage and grate the carrots. Mix these two ingredients together, add sugar and salt.
3. Place a third of the cabbage in a suitable sized pan, tamp it down, add a bay leaf and add a third of the cranberries. Do two more layers this way.
4. Place a plate on the cabbage, and a weight on top of it, and leave for 5-6 days. When foam appears, pierce the cabbage several times with a wooden stick.
5. Place the finished product in a jar and close the lid. Store in the refrigerator.

Note: housewives are often interested in why cranberries are added to sauerkraut? The answer is simple: cranberry gives cabbage a more piquant taste, adding sourness, and thanks to this berry, the pickling process becomes more intense. And the appearance of such a dish when served is very attractive.

Step-by-step recipe for salted cabbage in Armenian

We all know first-hand that our Armenians are a passionate people.
This means that the dishes prepared by them are some kind of hot, spicy masterpiece. Such recipes are famous for their great popularity among the stronger half of humanity - I’m talking about men. I suggest pampering them and preparing a couple of spicy jars. The main ingredient in this recipe, in addition to salt, is garlic and many other spices. If you plan to get Armenian-style salted cabbage as a result, then you must follow all the recommendations.

We will need:

• cabbage - 1.7 kg
• carrots - 1-2 pcs. (medium size)
• beets - 1 pc. (large) or 2 pcs. (small)
• garlic - 5-6 cloves

Marinade:

• water - 1.5 l.
• salt - 4 tbsp.
• sugar - 2/3 cup
• bay leaf - 2-3 pcs. (optional)
• black peppercorns - 7 pcs.
• allspice - 5 pcs.
• acetic acid 70% - 25 ml.
• red pepper - to taste

Preparation:

1. Let's prepare the vegetables

And let's start with perhaps the most important ingredient - cabbage. We clean the head of cabbage from the top leaves and rinse under cool water.

Cut it into four equal parts. Then remove the stalk and divide each piece into another 2-3 parts. Then we cut each resulting piece into equal cubes.

We divide them among ourselves. If denser fibers get in, I advise you not to use them in pickles, but rather put them aside.

2. Cut the garlic cloves lengthwise into thin slices. Then finely chop, but do not press.

3. Peel raw carrots and beets. Grate on a coarse grater and place in a deep container. Add chopped garlic here and mix everything thoroughly.

4. Now that all the vegetables are prepared, it’s time to start preparing the marinade. Pour one and a half liters of plain water into a small saucepan. Add the bulk ingredients salt, sugar, bay leaf, peppercorns and allspice (lightly crush in a mortar) and, if desired, add red pepper for spicy lovers.

Place the brine on the fire and bring to a boil. Then boil it for just a couple of minutes until the salt and sugar are completely dissolved.

5. While the marinade is being prepared, you can start laying out the vegetables. We will put them in a 3-liter jar in layers. We start with the most coloring, mixed carrots, beets and garlic. Next we put the cabbage, lightly compacting it with a rolling pin or by hand.

Be sure to make sure that the top and bottom layers are beets, carrots and garlic.

We repeat all the layers in the same way until the entire glass container is filled. Then pour in the prepared brine, which has been left on the table after boiling for 10 minutes.

Stir the mixture lightly with a spoon to release unnecessary excess air.

Then cover with a lid and leave at room temperature for a day. After the time has passed, we put it in the cellar, after two hours you can try the finished salad.

The longer the cabbage sits in the marinade, the tastier it turns out. Therefore, I advise you not to rush into the sample, but it is advisable to wait a little more time for 2-3 days.

Recipe with cranberries and honey

Have you ever tried making sauerkraut with honey and cranberries? If not, be sure to take note of my recipe! Honey increases the shelf life of the product and makes cabbage even healthier. In addition, its taste is not too strong.

More deliciousness:

Pickled cabbage in jars: simple recipes - a great appetizer

Products:

• 2 kilograms 500 grams of cabbage;
• 150 grams of carrots;
• 100 grams of cranberries;
• 20 grams of salt;
• 30 grams of honey;
• bay leaf and peppercorns to taste.

Making cabbage with honey at home:

1. Finely chop the cabbage and grate the carrots on a coarse grater. Stir the vegetables without crushing them.
2. Add salt, add honey, mix.
3. Place a bay leaf and peppercorns on the bottom of the fermentation vessel. Place a layer of cabbage and carrots, sprinkle washed cranberries on top.
4. Continue forming the scrap until the food runs out. Place the weight and leave the dishes in the room.
5. When foam begins to appear, remove the weight and remove the foam. Then pierce the product with a wooden stick.
6. A few days after piercing, place the cabbage in a jar and store it in a cool place.

Tip: be sure to monitor the fermentation process, because if you do not have time to pierce the cabbage in time, the taste of the appetizer will be too sour.

Selection and preparation of ingredients

Every housewife knows how to deliciously ferment white cabbage and, of course, has her own favorite cooking methods. But if you want to try something new, then you start experimenting with ingredients and new recipes for homemade preparations of this vegetable.

Cooking any dish begins with preparing the ingredients. For fermentation, heads of winter varieties are always selected. They are denser, retain their shape and their crispy properties well.

The outer leaves are removed from the head. It should be dense, without rot. All mechanical damage is removed with a sharp knife. To chop vegetables, use a special shredder, vegetable slicer, or regular knife. The pieces should be long, about 3–5 mm wide.

You will also need cranberries. By mid-autumn it is sold in many stores frozen or as fresh berries. Before use, they are sorted out, removing damaged ones. Then rinse with running water.

Some homemade snacks also include carrots or apples. Fruits and vegetables must be washed. Peel the carrots and grate them. Apples are cut into pieces, removing the seeds. Sometimes they are also peeled, but this is not necessary.

In addition to vegetables and berries, you will definitely need spices. This can be dill, tarragon, cumin, allspice, bay leaf and other spicy plants. They will give the dish an additional flavor and aroma. The specific list of spices depends on the recipe.

Crispy cabbage with cumin and cranberries

What an incredible taste of sauerkraut with cumin and cranberries! Very often I use it for pie filling. Try it - I guarantee you will be delighted!

You will need:

• 3 kilograms of cabbage;
• 300 grams of carrots;
• 80 grams of salt;
• a couple of tablespoons of cumin;
• 150 grams of cranberries.

Cooking method:

1. Free the cabbage from bad leaves and rinse, remove the stalk and finely chop.
2. Grind the carrots using a coarse grater.
3. In a suitable bowl, mix cabbage, carrots and salt. Then transfer the product to an enamel pan, alternating with caraway seeds and cranberries. Tamp down so that the cabbage is in the brine from the released juice. Place a weight on top.
4. Leave in a warm place for a week. Every few days, pierce the product with a wooden stick.
5. After this, put the cabbage in a jar and close it. Store in the refrigerator.

Note: if you want to make instant sauerkraut, you need to boil it in a pan of water. However, I prefer the traditional methods, although it takes a long time to wait.

Where and how much can you store

During fermentation, the product should be at a temperature of 18...20 degrees Celsius. And after five days, when foam stops forming on the surface and the brine becomes transparent, it can be transferred to the cold with an optimal regime of 0...+5 degrees Celsius.

This starter can be prepared in large portions, since if the necessary conditions are met, it will be stored for a long time without being spoiled or molded. The best storage for such preparations is the cellar, because there are appropriate temperature and humidity conditions.

In addition, cabbage is not exposed to sunlight.

In apartment conditions, the ideal place for storage would be a refrigerator or balcony (in the latter case, it is important to take into account weather conditions). For better storage of snacks, experienced housewives advise filling containers with cabbage mass so that the brine covers it - this will extend the shelf life

Indeed, in its bare form, ascorbic acid evaporates very quickly from the crushed mass.

Did you know? In ancient Roman markets, white cabbage appeared only on holidays and only in boiled form. To diversify the taste, the vegetable was often combined with different spices.

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Sometimes young housewives do not know what is the best way to prepare a dish. Of course, three-liter jars are ideal for storage. And for the preparation it is better to take wide containers.

Sauerkraut with cranberries is a storehouse of vitamin C. This product is recommended to be consumed throughout the year. Therefore, in the autumn, after harvesting vegetables and berries, try to prepare as much of this vitamin snack as possible for future use. For those housewives who want to know about cranberries, we present two recipes - classic and with the addition of apples and currants. The product prepared according to these descriptions is distinguished by a pleasant aroma, attractive appearance and piquant taste. We are sure that these snacks will conquer you and your household the first time.

Simple option

Sour, juicy cranberries will complement and enhance the taste of white cabbage. Preservation is rich in vitamins and other beneficial substances. The amount of ingredients can be varied depending on the need. You can try sauerkraut with cranberries according to this recipe after 2 weeks, and it can be stored for no more than 60 days.

Ingredients:

• white cabbage - 2.3 kg;
• carrots - 0.9 kg;
• non-iodized salt - 90 g;
• granulated sugar - 90 g;
• cranberries - 180 g.

Operating procedure:

1. Peel the cabbage forks, remove the stalk, and wash. Cut into strips or squares (as you like). Peel the skin of the carrots in a thin layer and chop into strips on a grater. Sort the cranberries, removing twigs, leaves and other debris. Rinse thoroughly and place in a sieve to drain excess water.
2. Place cabbage and carrots in a food bowl. Stir using pressing movements. As soon as the slices soften and begin to release juice, add seasonings. In the pan where the vegetable will be fermented, you need to place cabbage leaves at the bottom. Then lay out layers of cabbage with carrots and cranberries. The last layer should be cabbage, covered with vegetable leaves.
3. Place a wooden board and a 3 liter jar of water on top. Place the container with the contents on a tray so that the released juice does not stain the table or floor. Leave for 2 weeks, regularly piercing in several places to release excess air. The foam must be removed from the surface, otherwise the vegetable will become very bitter.
4. Place the sauerkraut in jars, close with silicone lids and refrigerate.

Sauerkraut with beets in large pieces

This is a really tasty recipe for sauerkraut from my grandmother, with whom I vacationed during the hot summer in Georgia. We are sharing with you this masterpiece of Georgian cuisine, and we will describe it step by step so that you too can enjoy this spicy delicacy.

Ingredients:

• head of cabbage - 2 kg
• beets - 300 g
• garlic - 1 head
• chili pepper - 2 pcs.

Preparation:

We cut the head of cabbage into 8 approximately equal parts, along with the stalk. Blanch in boiling salted water for 2-4 minutes. We take it out and let the water drain. At the same time, prepare the brine: 2 liters of water 2.5 tbsp. l. salt a bunch of black celery and allspice peas 2 pcs. bay leaf. Boil water, add all ingredients and keep on low heat for 5 minutes. We put the celery in a plate; we won’t need it anymore. We choose mature beet roots of a rich burgundy color. They should be ripe and healthy with no black spots or white circles inside the flesh. We cut it into thin circles. We cut the red hot pepper lengthwise into oblique rings; we do not remove the seeds and the white soft membrane (by the way, they contain the highest concentration of capsaicin, which imparts pungency and bitterness). Cut young juicy garlic into large slices. At the bottom of the jar we put several circles of beets, a few rings of garlic and hot pepper. On top is a layer of cabbage, so, alternating and compacting all the layers, fill to the top. Fill with brine. Cover with gauze and cover with a lid on top. Leave for 3-4 days at room temperature. After fermentation is complete, store covered in the refrigerator. Beautiful and tasty sauerkraut in a jar is ready, it definitely won’t survive until winter.

How much salt, carrots and sugar do you need for 1 kg of cabbage?

To prepare a very high quality fermented product with a beautiful color and pleasant taste and aroma, it is necessary to maintain the correct ratio of all components.

If we take the average and take into account different tastes and preferences, then when fermenting, try to keep within these proportions: for 1 kg of shredded cabbage you need 12-20 g of salt and 30-50 g of carrots.

We take regular salt, without any additives.

Sugar is not a necessary ingredient; it is added only if the cabbage is unsweetened.

Terms and conditions of storage

The shelf life of the finished dish ranges from 1 to 3 months. It depends on the recipe and fermentation technology. To increase shelf life, vegetables are pasteurized or canned.

Important! During heat treatment, products lose all vitamins and beneficial microelements.

When storing, pay attention to the amount of juice or brine. It is important that the liquid completely covers the product. Otherwise, the workpiece will begin to dry out, darken and deteriorate.

In most recipes, the fermented appetizer is ready in 3-4 days. After this, it is removed from under the yoke and put in a cold place.

With the addition of apples

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

Required Products:

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

Preparation:

1. Core the apples and cut into slices. If you ferment a large amount of cabbage with apples, you can put them whole for the winter. Then you can enjoy not only sauerkraut, but also soaked apples.
2. Chop the cabbage, grind it with salt and sugar. Add cranberries and apples.
3. Place in a bowl where it will ferment. Place a weight or cover with a cabbage leaf.
4. Keep the fermentation with cranberries and apples in the room for 3-4 days. Then refrigerate and cover with a lid.

In a jar for the winter

Required Products:

• 2.5 kg cabbage forks;
• sea ​​salt - 35 g;
• sugar - 50 g;
• cranberry -120 g.

Preparation:

1. Sprinkle the chopped cabbage with salt and sugar and rub thoroughly with your hands.
2. Add cranberries, mix again, and place in sterile jars.
3. Boil water in a saucepan and place nylon lids there.
4. In a jar for the winter, cover the cabbage with hot lids and send it to the cellar.
5. The lack of heat in the cellar will prevent the cabbage from fermenting.

Red cabbage "Provencal" with canned green beans and tuna

• Leek 90 g
• Green beans 120 g
• Red cabbage 200 g
• Mayonnaise 60 g
• Lemon juice 80 ml
• Garlic
• Provencal herbs
• Tuna in its own juice 300 g
• Ground pepper

Cooking method:

1. Break the canned fish into pieces, drain the asparagus through a colander.
2. Finely chop the cabbage and leeks. Combine all salad ingredients.
3. Add garlic, lemon juice (you can also add fresh zest), ground pepper and Provençal mixture to the mayonnaise.
4. Stir the sauce and dress the salad before serving.

Provencal cabbage - useful cooking tips

To prepare salads from fresh vegetables, choose summer and autumn varieties of cabbage: its leaves are more juicy and contain less coarse fiber.

Salt, sugar and acidic ingredients speed up the release of vegetable juices. Therefore, adding sauce or dressing to the salad just before serving will keep the dish fresh.

To make the dressing more aromatic, make a preparation: put fresh herbs into the purified oil, having previously crushed them, heat the oil, cool without opening the bottle or jar, and put the container in a dark place. After a couple of months, strain the oil and use it to prepare any dishes. The aromatic oil will greatly decorate salads made from fresh vegetables.

Assorted vegetables for the winter with cabbage, cucumbers and tomatoes. Cauliflower Recipe

There are many recipes for winter preparations from canned and pickled vegetables. You may be familiar with traditional canning of tomatoes and cucumbers, but not everyone has tried to prepare assorted vegetables with cabbage for the winter. Let's look at three delicious recipes.

Assorted vegetables for the winter with white cabbage

Cold appetizers will become an invited guest at any celebration of life, so it is recommended that every housewife try preparing cabbage salad for the winter. To prepare it you need 1 kg of vegetables:

• tomatoes;
• White cabbage;
• Bell pepper;
• carrot;
• onion.

This amount is 1 tbsp. l. oils (any vegetable).

You need to prepare a marinade for vegetables: 3 tbsp. l. salt, approximately 250 ml water (1 glass), 1 tbsp. sugar, and a little 9% table vinegar to your taste.

First of all, we wash all the vegetables, remove the top leaves from the cabbage, remove the stalks and seeds from the pepper, and then cut it into half rings. We also cut the onion. Peppers will look better in different colors, and it is recommended to choose dense, fleshy tomatoes. We also cut them first in half and then into slices.

The cabbage needs to be finely chopped and mixed with the rest of the vegetables. Then season the assortment with salt and sugar. But the carrots need to be grated and simmered in vegetable oil until tender. After which it can be added to the vegetable mixture. Pour vinegar and water there.

We put the vegetables with the marinade on the fire and bring to a boil, then simmer for about 20 minutes, no longer recommended, otherwise the bright pepper will lose its elegant color. We do not cool the assorted vegetables with cabbage for the winter, but immediately send them to jars, which are washed and sterilized in advance in the traditional way, and close with lids. That's it, the vegetable mix is ​​ready!

Winter assortment of cucumbers, cabbage and tomatoes

For this combination you will need:

• 4 tomatoes;
• 4 cucumbers;
• 1 white cabbage;
• onions (3 pcs.);
• 3 carrots;
• 1 hot pepper;
• greens (small bunches of dill and parsley);
• a sprig of tarragon;
• 1-2 garlic (whole heads);
• peppercorns - 5-6 pieces, and also, if desired and to your taste, add bell pepper and bay leaf.

Wash the vegetables thoroughly, peel the garlic, carrots and onions, and remove the top leaves from the cabbage. Then chop the cabbage into thin strips. Cut the pepper into 4 parts, cucumbers into rings, carrots into thin slices. If the tomatoes are small, you can put them whole, just chop them, and if the fruits are large, then it is more convenient to cut them into several parts or into slices.

In a large saucepan, you need to boil water and, one by one, place all the vegetables in boiling water on a sieve for a couple of minutes. Then we transfer them to a towel, allowing the water to drain from the fruits. Jars need to be washed and sterilized.

Then we put vegetables, peppercorns and hot peppers, bay leaves in them and pour boiling water on top of everything. Try to make the assortment of cucumbers, cabbage and tomatoes for the winter look original - lay the vegetables in layers, alternating different colors.

After half an hour, add vinegar to the jars, after which they can be rolled up, turned over and left to cool. The workpiece must be stored in a cold room.

Assorted winter food with cauliflower

Components of the dish for 1 jar (3-liter):

• 8 cucumbers (small sizes);
• Head of cauliflower (5-6 inflorescences);
• Garlic (5 cloves);
• Tomatoes (4-5 medium-sized fruits);
• Pepper (3 pcs.);
• Horseradish (1 leaf);
• 1 dill inflorescence (umbrella);
• Salt (2 tbsp);
• White cabbage (as much as will fit).

For the marinade you will also need:

• Granulated sugar (3 tbsp);
• Black pepper (5 peas);
• 3 cloves;
• Vinegar (9% - 1 tbsp.).

How to prepare assorted cauliflower for the winter

We wash all the vegetables. Then cut the white cabbage into strips, and divide the cauliflower into small inflorescences. Cut the pepper, peeled from stems and seeds, into 4 pieces. Dill, horseradish and garlic are placed in a sterilized jar. Then we tightly arrange the vegetables there in the following order: white cabbage, cauliflower, sweet pepper (Bulgarian), cucumbers and finally tomatoes.

You need to boil water in a saucepan, then pour it into a jar of vegetables up to the neck. Leave the jar like this for 10 minutes, after which we pour the infused water back into the container. Add spices there and bring to a boil again. Pour the boiling marinade over the vegetables and cover the jar with a lid.

Now you need to sterilize the jar with vegetables and marinade in a large container with water for 20 minutes. After sterilization, add vinegar to the jar and roll it up. Leave to cool upside down in a blanket.