Sauerkraut turns out doubly delicious if you add a couple of handfuls of sour berries to it. One of the classic options is lingonberries. According to this recipe, my grandmother also cooked, although since then I have adapted it to modern conditions and opportunities. And here I am sharing!
Ingredients
- Cabbage - 2 kg
- Carrots - 200 g
- Lingonberries - 150 g
- Water - 1 l
- Sugar - 100 g
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Finely chop the cabbage, grate the carrots, mash with your hands and add lingonberries.
Cook the brine from water and salt, let it cool and pour over the cabbage.
Leave the cabbage under a slight yoke for 2-3 days at room temperature. Pierce it to the bottom with a wooden skewer every day.
Add sugar to taste, put the cabbage in clean, dry jars and store it in a cold place.
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