Very tasty sauerkraut with apples

Preparations for the winter

We offer a recipe for a delicious homemade sauerkraut with apples for the winter. Everyone knows the health benefits of cabbage, both raw and fermented, but adding apples to this dish doubles the benefits.

Fruits will give the cabbage a more tart flavor, as well as a piquant note. It's prepared using a dry-salting method and doesn't require expensive or rare ingredients. Sauerkraut complements any side dish and makes a delicious appetizer for any holiday table.

The cabbage will cook for 3-4 days. It can be stored sealed in jars in a cool basement for up to two months, or in the refrigerator, but for no more than two weeks.

What you will need to prepare sauerkraut with apples (calculated for 6 servings):

white cabbage - 1 head;
carrot – 1 pc.;
sour apple (you can use Antonovka) – 2 pcs.
salt - 2 tbsp.

How to make sauerkraut with apples

Let's start with the cabbage. Mid-season or late-ripening cabbage varieties are best for fermentation, as they contain more sugar. It's important to choose the right head of cabbage to ensure it's firm.

Remove any damaged leaves from the cabbage and, for shredding, cut it into halves, or better yet, quarters. Shred the cabbage into medium-sized strips by hand or with a shredder. Place the shredded cabbage in a separate bowl.

shred the cabbage into medium strips and place in a separate bowl

Next, we move on to the carrots. We peel them, wash them, and then grate them, as usual.

Add the grated vegetable to the cabbage.

Wash, peel, and core the apple. Cut into large pieces and add to the other ingredients.

cut the apple into large pieces and add to the other ingredients

Then thoroughly mix the vegetables with the apple, mashing them with your hands. Add salt to the bowl. If desired, you can add cumin, dill, anise, or allspice to add spice, aroma, and flavor.

Mix the vegetables, crush them with your hands and add spices

Cover the mixture with a lid or plate and leave it for 4 days at room temperature, perhaps on a windowsill. During this time, you can open the cabbage and stir it several times, releasing the fermentation gases.

After 4 days, place the cabbage in the refrigerator for about 3-4 hours. If you want to speed up the cooking process, add a little vinegar, about a teaspoon.

The cabbage is ready. For a beautiful presentation, drizzle it with sunflower oil and sprinkle with herbs.