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Cooking Time
2 h 30 min
Serves
30
Difficulty
Categories
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Sauerkraut with apples has been prepared for the winter in Russian villages since time immemorial. Back then, of course, they didn’t really follow the recipes, but they followed the general principles. The cabbage was chopped with a special tool - chopping in wooden troughs, then combined with thin sliced carrots and placed in barrels, lined with sour apples (Antonovka). They also placed a slice of rye bread at the bottom of each container and covered it with whole cabbage leaves. Why did they do this? So that the fermentation process goes more actively and faster, of course! The result was not only delicious crispy cabbage, but also very tasty apples, which were often served separately as a snack.
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Serves:
White cabbage - 10 kg
Salt - 250 g
Carrot - 1 kg
Apple Antonovka - 2 kg
Rye bread - 1 pc
1
Prepare the cabbage. Cut off the lower part of the stalk from the heads of cabbage and remove the top leaves. Then cut off a few of the sturdy white leaves and set aside until ready to use.
2
Cut the cabbage heads into halves. Remove the stalks. Chop the cabbage into thin strips. Cut two or three small heads of cabbage into halves or quarters.
3
Place some of the shredded cabbage on the work surface. Add salt and stir lightly. Then rub the cabbage with your hands until the juice appears. At this stage, it is important not to overdo it so that the cabbage does not turn out too soft.
4
Peel the carrots, wash and grate on a coarse grater. Transfer it to the cabbage and stir. Place a slice of black bread at the bottom of a clean container for fermentation (these can be wooden or ceramic barrels, large glass jars or enamel pans). Cover with one of the reserved cabbage leaves.
5
Place “clean” chopped cabbage to the middle height of the container, compacting each layer. Then distribute the cut cabbage heads on top (pressing each other).
6
Wash the apples and cut them into halves. Remove seeds and cores. Place apples between cabbage quarters. Cover with a thick layer of cabbage and carrots to form a mound.
7
Press firmly on top to release the juice. Cover with the reserved cabbage leaves, then with a clean linen napkin. Place a weight of at least 3 kg on top.
8
Leave the cabbage at room temperature. When foam appears on the surface, make several punctures to the bottom with a long wooden stick. After 7–10 days, the cabbage will ferment.
9
Transfer the sauerkraut to clean jars, packing tightly. Make sure there is enough brine in them. Cover with plastic lids and store in the refrigerator.
Serves:
Fat
12
Carbs
781
Protein
202
Kcal
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