International kitchen

Sauerkraut with cranberries

Name: Sauerkraut with cranberries
Prep time: 4320 min
Cook time: 60 min
Total time: 4380 min
Yield: 4 servings
Cuisine: International
Ingredients: 4-5 kg head of young cabbage; 2 carrots; 100g Cranberries (fresh/fresh-frozen); 80-100g Salt

How to prepare "Sauerkraut with cranberries": The head of young cabbage, Carrots, Cranberries (fresh/fresh-frozen) and Salt. Step by step recipe with photos, 14 stages,

Prep4320 minCook60 minServes4LevelAdvanced

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 9 method steps from beginning to end.
Measure and arrange all 4 listed ingredients.
Set aside about 4380 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Cabbage and carrots wash and peel.
02
Grate the carrots on a medium or large grater.
03
Cut the cabbage head in half, remove and cut the cabbage core.
04
Cut the cabbage with straw, as shown in the photo.
05
In a large pan, stretch the cabbage with carrots, add salt and cranberries, and then mix. I kneaded it right in the pot.
06
Cover the chopped carrots and cabbage with cabbage leaves. If cabbage has released little juice within a few hours, you can add a little water.
07
The contents of the pan should be covered with a plate and left under pressure in a warm place (20-23 degrees) for 3-4 days. Important: in about a day, you need to make holes in the cabbage to the bottom so that there is no bitterness in it.
08
When sauerkraut is ready, distribute it to banks and put it in the refrigerator (or in another cool place). Serve sauerkraut with cranberries can be with the addition of a small amount of sugar and non-refined vegetable oil.
09
Why is sauerkraut sour, bitter, rotten and moldy?

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Аймкук; view original image record .