Pickled cabbage with apples

Step-by-step preparation

Cooking time: 6 day 40 mins

1. STEP 1

   

   As a rule, cabbage is fermented in September-October, during the harvest of late white cabbage, only it is suitable for pickling. Cabbage for pickling should be taken well mature with tight, strong heads. Apples should be of sweet and sour or sour durum varieties.

2. STEP 2

   

   Shred the cabbage into thin strips. This can be done with a chopstick, a knife, or using a food processor or other similar kitchen appliance. Cabbage is usually fermented in large quantities, so having a kitchen helper will make the job much easier.

3. STEP 3

   

   Wash the carrots, peel and grate them or, like cabbage, chop them in a food processor. Wash the apples, cut out the core and seeds. Cut the apples into slices, cubes or strips.

4. STEP 4

   

   Place cooked white cabbage and carrots in a saucepan. Add sugar and salt. Grind the vegetables thoroughly with your hands so that the cabbage releases its juice. Let the vegetables stand on the table for 20 minutes. Then rub it again with your hands and squeeze out the juice.

5. STEP 5

   

   Add apples and mix. Cabbage, carrots and apples should be packed tightly in containers. You need to press the workpiece down with a weight on top. This could be a smaller saucepan filled with water. For flavor, you can add allspice and bay leaves if desired.

6. STEP 6

   

   Leave the cabbage to ferment at room temperature for a day. During the day, we pierce the cabbage with a fork or knife, reaching the bottom with the tip so that the gases come to the surface in the form of bubbles. Then the cabbage in this container needs to be put in a cool place. During fermentation, you need to ensure that the brine completely covers the contents.

7. STEP 7

   

   On average, in a week, sauerkraut with apples will be ready. For storage, transfer the sauerkraut into sterilized glass jars, roll up the lids and store in a cool place or serve. Bon appetit!

Comments on the recipe

Serophima

24.12.2023

4.9

An interesting recipe for sauerkraut, I’ll save it in my notes. Thanks to the author. I often make sauerkraut with cucumbers, I like it.

Maria

24.12.2023

4.8