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Sauerkraut with apples
1
Sauerkraut with apples is a true work of art in a jar! The apples aren't just for decoration; they add a unique sweet note and crunchiness, transforming this dish into something magically delicious. Thanks to natural fermentation, your health will only benefit, as the probiotics will do their job. Another advantage is that this appetiser can be stored in a cool place for up to six months, giving you more time to enjoy it to the fullest.
Variations
- Add carrots for a sweeter taste.
- Try replacing apples with cranberries for a different flavour.
- Add cumin or bay leaves for aroma.
- Use beetroot for a colourful presentation.
Secrets of tenderness and flavour
- Use late varieties of white cabbage.
- Crush the cabbage until juice is released.
- Keep under weight for the first three days.
- Pierce with a wooden stick to release gases.
Tips on ingredients
- Choose sweet and sour, firm apples, such as Antonovka or Semerenko.
- Use only rock salt, without iodine.
- Firm cabbage without damage is your goal.
- Carrots can be added for colour and sweetness.
Small culinary nuances
- The fermentation temperature should be 18-22°C for the first three days, then 0-5°C.
- Be sure to remove the foam during fermentation.
- The cabbage should always be covered with brine.
- Ready in 7-10 days, but the taste only improves with time.
Ingredients
White Cabbage
3000 g
Symyrenka Apple
500 g
Carrot
300 g
Table Salt 1kg
60 g
Khutorok White Crystalline Sugar 800g
15 g
Mriia Allspice Peas 15g
10 pcs
Kamis dry bay leaf 5g
3 pcs
Preparation steps
01
Prepare the cabbage — Remove the outer leaves from the cabbage, cut it into four pieces, remove the core and shred it into thin strips. ⏱ 15 min. Guideline: the cabbage should be shredded into even, thin strips.
02
Preparing the apples and carrots — Wash the apples, remove the cores, and cut into thin slices. Peel the carrots and grate them using a coarse grater. ⏱ 10 min. Guideline: the apples should be cut into slices 3-4 mm thick.
03
Mixing and salting — In a large container, mix the cabbage with salt and sugar. Knead vigorously with your hands for 5-7 minutes until juice is released. Add carrots, apples, pepper and bay leaf. ⏱ 10 min. Guideline: the cabbage has released juice and become softer and shiny.
04
Placing in a container — Pack the cabbage tightly into a clean jar or barrel, pressing down each layer. Pour in the released juice. Place a clean cloth and weight on top. ⏱ 10 min. Guideline: the cabbage should be completely covered with brine by 2-3 cm.
05
Fermentation — Keep at room temperature for 3 days. Pierce the bottom with a wooden stick every day and remove the foam. Then move to a cool place for 7 days. ⏱ 10080 min. Guideline: the cabbage has acquired a pleasant sour taste, the brine is clear.
06
Tip⏱ Store the prepared sauerkraut in the refrigerator or cellar at a temperature of 0-5°C. Before serving, season with vegetable oil and chopped onion.
Where to order ingredients
Select the required ingredients in one of the stores
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