As soon as the heads of late cabbage began to ripen, we began to cook sauerkraut, while for food - instant cooking.
Everyone in our family loves cumin and carrots, but last year I made cabbage with cranberries and now this recipe is leading - sauerkraut with cranberries is eaten before the new year. Cabbage harvested for the winter is stored in a small wooden barrel in the underground. True, it sometimes freezes, but this does not affect the taste. For one barrel, I spend 10 kg of cabbage, 200 grams of cranberries, a little dill, a glass of fine salt.
For food, I cook instant sauerkraut in jars according to the same recipe and take the products in the same proportions. For example, to write this recipe with a step-by-step photo, I salted only one head of cabbage and will store it in a jar in the refrigerator. I take salt and cranberries in proportion to the weight of the cabbage.
We start preparing sauerkraut with cranberries by removing the dry top leaves, cutting the head of cabbage in half, removing the stalk and cutting the cabbage into small strips.
Put the shredded cabbage in a plastic container and add salt and mix.
Carefully crush the cabbage with your hands so that it gives juice.
Then, tightly tamp in a bowl and leave for an hour. Then, we repeat everything: we mumble, we ram, we leave to stand for another hour.
We add dill already in the cabbage, which gave the juice. Stir, drain excess juice. Sometimes there is a lot of juice, but you can’t completely drain all the juice - the cabbage will be dry and not crispy. We leave for prosoling for a day in a cold place.
At the last moment, add clean cranberries and mix gently with your hands or with a wooden spatula.
Now, you can put the cabbage in jars and store in the refrigerator. Although, if you are preparing for the winter from a large amount of cabbage, then a barrel is preferable.
Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer.
Many housewives often modify traditional sauerkraut recipes to their taste by adding various spices, fruits and berries. One such delicious innovation is the cabbage-cranberry tandem. To make the appetizer perfect, you need to know the secrets of cooking. We will talk about this further.
What kind of cabbage is better to take
Of the many varieties of white cabbage, an experienced housewife can easily choose the one that is more suitable for sourdough or pickling. Mostly late-ripening fruits are used for these purposes.
They are not in a hurry to remove them from the garden, waiting until the heads of cabbage become juicy and sugary. In addition, it is not recommended to store specimens selected for sourdough for more than 3 months. 
Did you know? Fresh heads of white cabbage were revered by the ancient Greeks as a symbol of sobriety and a clear mind. And all because this product was credited with a wonderful power to eliminate alcohol intoxication.
The fact is that late cabbage is the leader among other varieties in terms of the number of constituent natural sugars. Namely, these substances contribute to the formation of lactic acid, due to which fermentation occurs.
Heads of cabbage should be whole and dense. It is important to remove green leaves from them, to a white cabbage head. If this is not done, the sourdough may have an unpleasant specific taste and smell that green foliage has. There is no need to throw away such "waste". Many housewives ferment them separately.
Video: how to choose cabbage for sauerkraut
Depending on how you are used to chopping a vegetable, and in what containers you prefer to bookmark, you need to prepare the necessary equipment.
In this case, it will come in handy:
- wooden cutting board;
- shredder or kitchen knife;
- plastic food buckets with lids;
- a large plastic basin (for food purposes);
- measure;
- wooden pointed stick;
- sterile rubber gloves for work.
Important! Vinegar and sugar make the starter process easier. But it is better not to use them - cabbage should reach the standard in a natural way.
List of ingredients
The classic version of sauerkraut involves the addition of grated carrots, which make up about 10 percent of the total cabbage volume. But each hostess herself chooses how she wants to diversify her workpiece. Some are limited to apples and plums, others - cranberries or lingonberries, others - ginger and garlic.
Our recipe consists of the following ingredients:
- chopped cabbage - 5 kg;
- grated - 200 g;
- salt - 130 g;
- fresh berries - 100 g.
If desired, for a taste variety, you can add seeds, or. Some lovers of spicy dishes also use red ground pepper.
Step by step cooking process
The fermentation process will not take much time. After you have prepared all the necessary products and tools, you can start cooking:
Important! In no case do not add onions to sauerkraut, as this ingredient contributes to the rapid deterioration of the workpiece.
Video: cooking sauerkraut with cranberries
What to bring to the table
Many love the versatility and simplicity of sauerkraut. It is suitable as an appetizer for first and second courses, as well as an ingredient for preparing new culinary masterpieces. This component is necessary for hodgepodge, cabbage soup, borscht, pancakes, pastries, vinaigrette, kulebyaki, dumplings and various stews.
In winter, housewives often use this blank as a salad base. Moreover, they add vegetables, meat, and fish to them. Traditionally, sourdough is combined with mashed potatoes. But if you go beyond the canons, then it’s very good to eat stew with sauerkraut, steamed vegetables and cereals.
Some cooks bake sauerkraut, fry or boil it. But nutritionists strongly recommend consuming the product raw, as this way it retains its nutrients as much as possible. 
Where and how much can be stored
During fermentation, the product should be at a temperature of 18 ... 20 degrees Celsius. And after five days, when foam stops forming on the surface and the brine becomes transparent, it can be transferred to the cold with the optimal mode of 0 ... +5 degrees Celsius.
This sourdough can be prepared in large portions, because, if the necessary conditions are met, it will be stored for a long time without being spoiled and moldy. The best storage for such blanks is the cellar, because there is the appropriate temperature and humidity conditions.
In addition, cabbage is not exposed to sunlight. In apartment conditions, the ideal place for storage would be a refrigerator or a balcony (in the latter case, it is important to take into account weather conditions). 
For better storage of snacks, experienced housewives advise filling containers with cabbage mass so that the brine covers it - this will extend the shelf life. After all, ascorbic acid evaporates very quickly from the crushed mass in the bare form.
Did you know? In ancient Roman markets, white cabbage appeared only on holidays and only in boiled form. For a variety of taste, the vegetable was often combined with different spices..
Sometimes young housewives do not know what is the best way to cook a dish. Of course, three-liter jars are ideal for storage. And for harvesting it is better to take wide containers.
They can be enameled, plastic, metal, glass. The main thing is to correctly observe all the conditions for storing products. Do not forget to periodically visit the cabbage and check it for mold (this happens only with gross violations of the cooking technology and improper storage). 
You can always cook a delicious and excellent snack from cabbage. One of these dishes is sauerkraut with cranberries for the winter. This extraordinary delicacy will please anyone who tries it. Very tasty and healthy cabbage is prepared easily and simply according to the recipe given in the article.
Sauerkraut for the winter - a delicious recipe with a photo
Cabbage is a unique and useful product in itself. From it you can always prepare excellent snacks for any second course. The taste of sauerkraut is unusual and pleasant, which is why sourdough always diverges with a bang. Typically, the fermentation process takes at least 2-3 days. But why wait a few days if you can cook a juicy cabbage according to a quick recipe and get a ready-made pickled multivitamin product in a matter of hours. Try fermenting "white-headed" with some additional ingredient, for example, with sour cranberries. Be sure that your dish will turn out very tender and fragrant.
- dish type: preparation for the winter
- dish subtype: lecho
- number of servings per outlet: 8-10
- weight of the finished dish: 3-6 kg
- national cuisine: Russian
- energy value of the dish: 19 kcal
- Proteins, 1.8 g,
- Fats 0.1 g,
- Carbohydrates 4.4 g
Ingredients for making sauerkraut with cranberries
- cabbage - 1 kg .;
- granulated sugar - 0.5 tbsp.;
- table 9% vinegar - 10 tbsp. l.;
- salt (coarsely ground) - 1 tbsp. l.;
- water - 500 ml;
- garlic - 3-4 pieces;
- cranberries - to taste;
- vegetable oil - 0.5 tbsp.;
- carrots - 2-3 pcs.
Cooking sauerkraut with instant cranberries
The first culinary action in the process of quick fermentation of cabbage is the cleaning of the head from the leaves. Be sure to cut the stump out of the cabbage. She will not participate in cooking, since the stalk, like a sponge, absorbs all nitrates, and therefore becomes unsafe for health. The rest of the cabbage must be cut into long thin strips. Next, pour all the chopped cabbage into a bowl and add chopped cranberries, garlic (chopped under pressure) and grated (on a regular or “Korean” grater) carrots to the white cabbage. Mix all the vegetables in a bowl well. The next step is to boil water in a saucepan. As soon as the boiling process begins, vinegar, granulated sugar, salt and oil can be added to the pan. Mix the ingredients again and boil. When the cabbage filling boils, it (still hot) must be poured into a container with a head of cabbage. On top of the cabbage, you can cover with a large inverted plate, on which you need to put a full jar (liter) of water. Under the yoke of the jar with future sourdough, it should take at least 3 hours, and if possible, it is better to leave the jar of cabbage to ferment at room temperature for a day . During this time, the “white-headed” will be well saturated with filling and will become juicy and crispy. Cranberries will make the cabbage more sour and contribute to a longer storage of the sourdough. Sauerkraut with cranberries can be used as minced meat for stuffing goose, peppers, duck, etc., or as an independent snack. Good sourdough!
How to cook sauerkraut with cranberries
In this video you will find a detailed step by step recipe for cooking sauerkraut with cranberries at home.
Sauerkraut is an incredibly healthy dish, because it contains so much ascorbic acid. How to cook sauerkraut with cranberries, read below.
Classic recipe for sauerkraut with cranberries
Ingredients:
- white cabbage - 5 kg;
- carrots - 400 g;
- - 100 g;
- salt - 130 g;
- sugar - 30 g.
Cooking
In the washed heads of cabbage, remove the upper leaves. Next, cut each head of cabbage in half lengthwise. Thinly chop the cabbage, pass the carrots through a grater. We combine the vegetables together, add sugar and salt, and then grind thoroughly until the juice is released. Add washed cranberries and stir. We place the mass in a clean enameled container, cover with a plate and place a weight on it. We leave it for 3 days, during which the cabbage needs to be pierced several times in different places to the bottom with a wooden stick so that the resulting gases can escape. After that, we place sauerkraut with cranberries for the winter in jars and put in the cold.
Sauerkraut with cranberries and apples for the winter - recipe
Ingredients:
- white cabbage - 1.3 kg;
- apples - 100 g;
- carrots - 100 g;
- cranberries - to taste;
- salt - 30 g.
Cooking
We wash the cabbage. Remove the top leaves. Shred the cabbage into thin strips. We pass the peeled carrots and apples through a grater with large teeth. Place the prepared ingredients in a large bowl, sprinkle with salt, mix well. We spread half of the prepared mass in an enameled pan, then place the cranberries, then put the cabbage again. We cover it with a plate and put oppression on top. Let stand for about a day in the room. Collect the resulting foam with a spoon or slotted spoon. And to eliminate gases, we pierce the cabbage in several places with a wooden stick. After about 3-4 days, we put the cabbage with cranberries and apples in glass jars and store it in the cellar, on the balcony or in the refrigerator.
Ingredients:
Cooking
Thinly chop the cabbage, pass the carrots through an ordinary coarse grater or through a grater for Korean carrots. Combine vegetables, add cranberries and mix. Bring water to a boil, add sugar, salt, oil and vinegar to it. As soon as the liquid boils again, turn off the fire and pour cabbage with it. Cover with a plate on top, put a jar of water on it as a load. Leave it like this for at least 4-5 hours, and better - for a day. After that, delicious sauerkraut will be ready to eat. And for storage, we lay it out in clean jars and send it to the refrigerator or cellar.
Sauerkraut is not only very healthy, but has also served as an excellent universal snack since ancient times. Why universal? - because it is appropriate to serve it both for lunch or dinner, and for the festive table. In addition, there are a large number of ways to prepare various dishes from it, such as cabbage soup, stewed sauerkraut, a variety of salads, stuffed duck or goose, and many, many others. Making sauerkraut with cranberries is not as difficult as some people think - just follow my advice and you will succeed.
Wash and peel cabbage and carrots.
Grate carrots on a medium or large grater.
Cut the cabbage head in half, cut out the stalk.
Cut the cabbage into strips, as shown in the photo.
In a large saucepan, mash cabbage with carrots, add salt and cranberries, and then mix. I kneaded it right in the pan.
Cover chopped carrots and cabbage with cabbage leaves. If within a few hours the cabbage has released little juice, you can add a little water.
Cover the contents of the pan with a plate and leave under oppression in a warm place (20-23 degrees) for 3-4 days. Important: after about a day, it is necessary to make holes in the cabbage to the bottom so that there is no bitterness in it.
When the sauerkraut is ready, divide it into jars and put it in the refrigerator. You can serve sauerkraut with cranberries with the addition of a small amount of sugar and unrefined vegetable oil.
Bon Appetit!
