Cranberries have become a classic addition to sauerkraut for a reason. First of all, it is very tasty. And you probably won't regret that you decided to try this particular option. I share a proven recipe for winter!
Ingredients
- Cabbage - 3 kg
- Carrots - 100 g
- Cranberries - 100 g
- Sugar - 1 tbsp.l .
- Salt - 75 g
- Dill (seeds) – 10 g
- Bay leaf - 8 pieces
Step-by-step cooking recipe
Finely chop the cabbage, grate the carrots, add sugar, salt, dill seeds and spices as desired. Mash everything with your hands.
Put the bay leaves on the bottom of the pan. Then spread the cabbage in layers, shifting it with the remaining leaves and cranberries.
Leave the workpiece under the yoke in the heat for 2-3 days.
Remove the oppression, make punctures with a skewer and leave for another day.
Tamp the cabbage into sterile jars and store in a cool place.
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