Sauerkraut with Apples

One of the classic recipes for sauerkraut with apples. There are many recipes for fermenting cabbage. In this recipe, cabbage is fermented together with sweet and sour apples, which gives it a special taste. Do not use sweet apples in this recipe, as the acidity in their taste is essential here.

White Cabbage

2.2 lbs

Carrots

1 small piece

Apples

1 piece (sweet and sour)

Salt

4 tsp

Sugar

1 tsp

To prepare sauerkraut with apples, take white cabbage, preferably white when cut crosswise, not greenish. Sweet and sour apples (Antonovka apples work very well) and carrots. The amount of carrots and apples can be increased or decreased according to your preference.

Finely chop white cabbage using a knife, mandoline, or food processor. Grate the carrots or cut them into strips using the same mandoline. Slice the apples, including the skin.

Naturally, whether you chop them into cubes and peel them will not affect the taste of the sauerkraut.

Mix the cabbage with carrots in a large container. Add salt and sugar. Then you will need to squeeze everything thoroughly by hand to let the cabbage release its juice. After squeezing, leave the cabbage for 15-20 minutes and squeeze it again.

Note that if you press the cabbage too hard, it may become soft, and if you press too lightly, it may not release enough juice. The strength of pressing the cabbage is determined by eye and depends on the juiciness of the cabbage itself.

Finally, add the apples, mix everything thoroughly, place under a weight, and leave in a warm place for 3-4 days. During this time, it is necessary to pierce the layer of cabbage to the bottom of the container at least once a day, otherwise the sauerkraut will become bitter. Remove the foam that appears during the process periodically. Then place the sauerkraut with apples in a cold place.

(5/5)