We prepare amazing sauerkraut with grapes according to the best recipes

Sauerkraut - a healthy and tasty dish that is included in European and Asian cuisines: Russian, Ukrainian, Bulgarian, German, Polish, Czech, Mediterranean, Korean, Chinese. Various recipes Cooking cabbage not only diversifies the menu, but also enriches the diet with vitamins and minerals, which is especially important in the winter-spring period.

We offer the most interesting recipes for sauerkraut with grapes. You will learn how to choose grapes, what else you can add to cabbage and how to store it properly.

Selection and preparation of main ingredients

To prepare sauerkraut with grapes, housewives carefully select the ingredients. White cabbage is taken fresh, without weathered, darkened leaves. There should be no mold or soft spots on the fork. The base of the cabbage should be firm and white.

Important! Those who suffer from hypertension, diseases of the gastrointestinal tract, kidneys, and pancreas should use the fermented product with caution. A high content of natural acids can cause exacerbation of chronic diseases.

To prepare cabbage with grapes, take the Kishmish variety - a dessert and table grape with sweet white seedless berries. Good grapes suitable for adding to sauerkraut must meet a number of characteristics:

• clusters are dense or slightly loose;
• the berries are small, with a dense structure and sweet pulp (it contains 18-25% sugars);
• Darkening and soft grapes are not suitable for cabbage;
• any foreign smell is excluded, especially the smell of fermentation.

How to cook sauerkraut with grapes

Consider a traditional recipe for sauerkraut with grapes. This product contains coarse fiber - fiber that is not digested and therefore cleanses the human body of metabolites.

Enzymes and lactic acid bacteria improve the condition of microflora, get rid of lamblia, help with gastritis and weak functioning of the stomach and intestines.

Ingredients:

• white cabbage – 2 kg;
• seedless grapes – 500 g;
• carrots – 2 pcs.;
• basil greens – 50 g;
• water – 1 l;
• honey – 100 g;
• salt – 1/2 tsp.

Preparation:

1. Wash the cabbage and chop finely.
2. Peel the carrots, wash and grate on a coarse grater.
3. Separate the grapes from the branches and wash.
4. Combine cabbage and grated carrots and mix.
5. Place cabbage, grapes and herbs in jars in layers.
6. Combine water, salt, honey, mix, put on fire and bring to a boil.
7. Pour boiling brine over cabbage and grapes.
8. Leave at room temperature for 3-4 days.
9. Place the finished product in the refrigerator.

Recipe Variations

Not only the white vegetable is eaten, but also the brine that is formed during its preparation. Nutritionists recommend drinking it to treat intoxication of the body, as well as for hangover syndrome. This fermented product cleanses the intestines of toxic substances and saturates the body with antioxidants.

Interesting! Since the beginning of the history of the conquest of the seas, sailors have used corned beef and sauerkraut on their campaigns. On long voyages, the vegetable saved sailors from vitamin deficiency and scurvy.

We offer several more options for preparing cabbage with grapes.

Pickled cabbage with grapes

The pickled vegetable has a slight sourness, and if you add beets or dark grapes to it, it will acquire a pinkish tint.

Ingredients:

• white cabbage - 1 fork;
• carrots – 2 pcs.;
• beets – 1 pc.;
• grapes - 1 bunch;
• garlic – 10 cloves;
• vegetable oil (unrefined) – 1 cup;
• vinegar (9%) – 1 glass;
• sugar – 1 glass;
• salt – 2 tbsp. l.;
• water – 3 glasses.

Preparation:

1. Chop the cabbage, grate the carrots and beets, pass the garlic through a garlic press.
2. Separate the grapes from the branches.
3. Place all ingredients in a large saucepan.
4. Bring water to a boil, add sugar, salt, vinegar and oil.
5. Pour the resulting marinade over the cabbage, stir, cool and refrigerate.
6. You can eat it after three days, but the longer the vegetable is marinated, the tastier it becomes.

Sauerkraut with grapes and bell pepper

Consider a recipe with bell peppers and apples. Additional ingredients add not only taste, but also benefit, enriching the product with iron, phosphorus, potassium, magnesium, chlorine, sodium, sulfur and calcium.

Paprika fills the fermented product with esters, pectin, fiber, poly- and monosaccharides, nitrogenous compounds, as well as alkaloids.

Ingredients:

• cabbage – 2 kg;
• carrots – 0.5 kg;
• sweet pepper – 1 pc.;
• light grapes – 0.7 kg;
• small apples – 4 pcs.;
• bay leaf, peppercorns, salt.

Preparation:

1. Finely chop the cabbage.
2. Grate the carrots, cut the pepper into half rings.
3. Remove the grapes from the branches and core the apples.
4. Add salt, sugar, spices. Mix.
5. Place under pressure for a day at room temperature (≈20°C).
6. Place tightly in jars, top up with the released juice and refrigerate.During the first week, pierce the workpiece every day with a wooden stick, releasing air.

Provencal cabbage with grapes and apples

Another interesting recipe is called “Provencal” and includes apples, grapes and cranberries. To obtain an original taste, it is recommended to use dark grapes.

Ingredients:

• white cabbage – 1 kg;
• carrots – 1 pc.;
• grapes (red) – 100 g;
• apple – 2 pcs.;
• cranberries – 0.5 cups;
• sugar – 1 glass;
• salt – 2 tbsp. l.;
• vinegar (table, 9 or 6%) - 3/4 cup;
• vegetable oil – 1 cup;
• water – 1 l;
• garlic – 10 cloves.

Preparation:

1. Cut the cabbage into large squares.
2. Add carrots grated on a coarse grater.
3. Remove the grapes from the branches, cut the berries in half and remove the seeds.
4. Add grapes and cranberries to vegetables.
5. Remove the core from the apples, cut into thin slices and place on top of the vegetables and berries.

Marinade:

1. Cut 10 cloves of garlic into small pieces.
2. Add water, oil, sugar, salt and vinegar.
3. Bring to a boil and cook for 2 minutes.
4. Pour the hot marinade over the vegetables placed in the pan.
5. Leave under pressure for 2 days.

Terms and conditions of storage of blanks

The pickled preparation is stored in the refrigerator, especially if berries that are prone to fermentation are added to it.. Snack It is recommended to transfer it to glass container and close it tightly with a lid. It is best to store the finished product on the bottom shelf of the refrigerator, but you should not leave it on the door, since this zone is the least cold. Sauerkraut with grapes is kept in a cold cellar for no more than 3 months.

Interesting! According to popular belief, it is customary to ferment cabbage on the fifth day after the new moon.But it is not recommended to do this during a full moon - the vegetable will inevitably be soft and tasteless. To prevent the workpiece from peroxidizing and to store it for a long time, it is recommended to place clean, dried aspen chips at the bottom of the starter container.

It is better to store pickled white vegetables for no more than a month. If the recipe calls for vinegar, the duration of cold storage increases to 1.5-2 months. It is recommended to check the product for freshness each time before use. To do this, just smell it: a sharp smell of fermentation or rotting indicates that the product is spoiled.

Advice from experienced housewives

We offer some interesting tips from housewives.

Lydia, Korolev: «I'll tell you about my secret of oppression. To press down the fermented preparation, I take a five-liter water canister filled with fine gravel. True, the husband puts this heavy pressure on, but he presses the lid so tightly that the fermentation occurs perfectly.”

Maria, Suzdal: “I never store sauerkraut in a three-liter jar. It is huge, takes up a lot of space in the refrigerator and is inconvenient to remove the product from. As containers I use flat glass dishes for roasting meat; they come complete with plastic tight lids. If you don’t have a lid, you can cover it with a dimensionless silicone lid, these are available in any dishware store.”

Tatyana, Svetlogorsk: “My husband loves kale as a snack. I prepare the most ordinary pickled carrots, but before serving it, I add finely chopped pickled cucumbers, onion rings, unrefined sunflower oil, and sometimes garlic.”

Conclusion

Cabbage with grapes is fermented and pickled.This is a tasty and healthy way to store vegetables, because fresh cabbage has fewer vitamins. Apples, cranberries, paprika, herbs, garlic, beets, oil, spices and much more are used as additives in the preparation. Store the product in a glass container in the refrigerator for no more than 1-2 months.