How to properly prepare sauerkraut with lingonberries

Sauerkraut is one of the most popular types of preparations for the winter. To improve its taste, many housewives add lingonberries to the composition. The result is a dish with a high content of vitamins, which play a vital role in supporting the immune system during the cold season. Learn about the methods and tricks of preparation, as well as the storage features of this pickling.

Selection and preparation of main ingredients

It is recommended to approach the selection of ingredients for this preparation as responsibly as possible: low-quality products will ruin the entire dish. Kochany Select cabbages that are white, elastic, juicy and without rotten leaves. Use late varieties.

Important! Discard soft and loose green heads of cabbage - they have little juice and sugar, so the fermentation process will not reach the desired level of intensity.

Sort the lingonberries well, remove all spoiled berries. Rinse and dry food thoroughly. Peel the cabbage from the outer leaves, then finely chop.

Why are lingonberries in the recipe, what does it give?

When fermented, lingonberries fully retain their beneficial properties. This berry normalizes kidney function, removes excess fluid from the body and reduces inflammation in the urinary tract. It also contains a high amount of vitamin C, which strengthens the immune system.

In addition to the health benefits, lingonberries give the dish a beautiful appearance, a special sourness and a pleasant aroma.

How to cook sauerkraut with lingonberries

The simplest and most popular among most housewives is the classic recipe for sauerkraut with lingonberries.

Ingredients:

To pickle 1 liter jars you will need:

• white cabbage – 1-1.5 kg;
• lingonberries - 2-3 tbsp. l.;
• carrots – 100 g;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp.

Select lingonberries only in their whole form without damage.

Step-by-step cooking instructions:

1. Grind clean raw carrots on a coarse grater.
2. Add shredded cabbage, lingonberries, sugar and salt to the carrots, mash well and stir the vegetables until juice appears.
3. Place the ingredients in a saucepan or enamel bowl and cover everything with gauze. Place a heavy object on top and leave for 3-4 days.
4. Using a clean, sharp object (a wooden stick), pierce the cabbage every day to remove carbon dioxide, which makes the dish taste bitter.
5. Prepare and sterilize the jar for the preparation.
6. Remove the products from under the pressure and gauze and mix well.
7. Distribute the cabbage with the remaining ingredients in a jar and fill with brine. It will prevent the pickling from turning black. Close the jar with a lid.

Recipe Variations

Adding additional ingredients makes the recipe more original and interesting in taste. There are many variations of the classic dish.

Sauerkraut with lingonberries and apples

Autumn apples will add a special taste and aroma to the pickling. The usefulness of the dish will increase several times due to the vitamins, pectin and fiber contained in the fruit.

Important! Choose juicy and firm apples. The Simirenko and Antonovka varieties are ideal.

For preparation you will need:

• white cabbage – 1.5 kg;
• lingonberries - 2-3 tbsp. l.;
• apples – 4-5 pcs.;
• salt – 1-1.5 tbsp. l.

Salting preparation process:

1. Sprinkle chopped cabbage and carrots with coarse salt and mix well until the juice releases. Core the apples and cut into small slices. Then add them to the vegetables and mix with lingonberries.
2. Further to the bottom of the pelvis or buckets put all the ingredients.
3. Add spices. To highlight the taste and aroma of apples, bay leaves and caraway seeds are perfect.
4. Then cover the cabbage with other ingredients with gauze and place under pressure.
5. After 3-4 days, put the finished mass into sterilized jars.

With lingonberries and onions

To prepare this original and tasty dish you will need:

• cabbage – 1-1.5 kg;
• onions – 2-3 pcs.;
• lingonberries – 2 tbsp. l.;
• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.;
• cloves – 1-2 pcs.

Salting preparation process:

1. Chop cabbage and carrots, mix with lingonberries, sugar and salt and leave to ferment for 3-4 days under oppression.
2. Heat 150-200 g of cabbage brine over low heat. Add chopped onion, cloves and a couple of tablespoons of water to it. Do not let it boil.
3. Cool the brine, remove the onion and add it to the total mass of the preparation. The pickling is ready.

Terms and conditions of storage

In addition to preparing the dish correctly, take care of its storage. In villages, sauerkraut was traditionally stored in wooden barrels and tubs. Modern city housewives use enamel dishes and glass jars.

Important! Pay attention to the selection of containers that are free from rust and chips. Avoid plastic and aluminum utensils. The acid released from the cabbage enters into a chemical reaction with these materials, which will ruin the taste and reduce the healthfulness of the dish.

The ideal storage temperature for sauerkraut is +1…+5°C.Higher thermometer readings will provoke a further fermentation process, which will negatively affect the taste of the dish.

Plastic containers are designed to store food for up to 5-6 days. To increase it to several months, it is better to roll the cabbage into jars. Pour vegetable oil on top.

The most favorable place to store the workpiece is the cellar. Such rooms have ideal temperature and humidity. If there is no cellar, use the balcony, a cabinet under the windowsill or a refrigerator. Don't forget to hide the jars of cabbage from sunlight.

One option is to use the freezer, then you will preserve the product for 6-8 months. To do this, place the workpiece in plastic bags. This method is convenient for serving sauerkraut as a snack.

Advice from experienced housewives

Take note of some useful tips:

1. To keep the product longer, use sugar as a preservative. Sprinkle it over the top layer of pickling.
2. Do not freeze cabbage; this will stop it being crispy and juicy.
3. To prevent mold and bacteria from appearing on the edges of the dishes for storing salting, grease them with natural honey.
4. If you are preparing pickling for the first time, do not experiment with large volumes, start with small jars and portions.
5. To preserve more vitamins, do not chop vegetables too finely.
6. Use coarse salt. Avoid iodized ones.
7. Before the fermentation process, ventilate the room well to prevent bacteria from entering the product.

Conclusion

Sauerkraut with lingonberries is ideal for any holiday table.The dish is suitable for adherents of a proper and healthy diet, as it contains a rich vitamin composition. Housewives also use it in the preparation of many salads, soups, side dishes and other dishes. Therefore, do not forget to prepare for winter and make such pickling.