Cabbage with apples for winter sauerkraut

Step-by-step cooking

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 ripe with tight, strong heads. Apples should be used sweet and sour or sour hard varieties.

2. Step 2:

   

   Chop the cabbage into thin strips. This can be done with a spoon, a knife, or using a food processor, or another similar kitchen unit. Usually cabbage is fermented in large quantities, so the kitchen assistant will greatly simplify the work.

3. Step 3:

   

   Carrots are washed, cleaned and grated or, like cabbage, shredded in a food processor. I wash the apples, cut out the core with seeds from them. Cut the apples into slices, cubes or straws.

4. Step 4:

   

   Put the cooked cabbage and carrots in a saucepan. Add sugar and salt. We grind the vegetables carefully with our hands so that the cabbage will let the juice. Leave the vegetables to stand on the table for 20 minutes. Then we rub it again with our hands and squeeze out the juice.

6. Step 5:

   

   Add apples, mix. Cabbage with carrots and apples should be tightly packed in containers. From above, you need to press down the workpiece with a load. It can be a smaller pot filled with water. For flavor, if desired, you can add allspice and bay leaf.

7. Step 6:

   

   We 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 tip to the bottom so that the gases come to the surface in the form of bubbles. Then the cabbage in this container should be removed to a cool place. During fermentation, it is necessary to ensure that the brine completely covers the contents.

8. Step 7:

   

   In an average week, sauerkraut with apples will be ready. For storage, sauerkraut is transferred to glass sterilized jars, rolled up with lids and stored in a cool place or served to the table. Bon appetit!