Discover the delightful twist of adding cranberries to traditional sauerkraut! This tangy berry not only enhances the flavor but also boosts the vitamin C content, perfect for flu season. Learn how to make and store this healthy, crunchy treat with our easy-to-follow recipe.
If you haven’t tried making sauerkraut with cranberries yet, you’re in for a treat. The tart berry not only adds a unique flavor to this classic dish but also provides an extra dose of vitamin C, which is particularly beneficial during the flu and cold season. Remember, once your sauerkraut is ready, store it in a cool place to maintain its crunch. You can serve cranberry sauerkraut as is or enhance it with sunflower oil, finely chopped onions, and herbs.
Calories: 49.44 kcal/serving
Servings: 20
Preparation time: 40 minutes
Additional time: 52 hours
Nutritional Info (per serving): 2.89g Protein / 0.24g Fat / 9.09g Carbs
Ingredients for 20 Servings
- Cabbage – 3 kg (6.6 lbs)
- Carrots – 100 g (3.5 oz)
- Cranberries – 100 g (3.5 oz)
- Sugar – 1 tbsp
- Salt – 75 g (2.6 oz)
- Dill seeds – 10 g (0.35 oz)
- Bay leaves – 6-8 leaves
- Ground black pepper – to taste
Directions
Prepare the Vegetables:
- Remove the outer leaves from the cabbage heads; they won’t be needed.
- Cut the cabbage in half, remove the cores, and thinly slice it.
- Wash the carrots thoroughly, peel them, and grate them on a coarse or medium grater.
- Wash and dry the cranberries by spreading them out on paper towels.
Mix Ingredients:
- Place the prepared cabbage and carrots in a large bowl.
- Sprinkle with sugar, salt, dill seeds, and ground black pepper to taste.
- Rub the mixture thoroughly with your hands until it releases juice.
Layer the Sauerkraut:
- Lay a couple of bay leaves at the bottom of a large pot (at least 10 liters or 2.6 gallons).
- Layer the cabbage mixture, alternating with cranberries and the remaining bay leaves.
Fermentation Process:
- Press the cabbage down firmly to release as much juice as possible.
- Cover with a lid or wooden disc and place a heavy weight on top.
- Leave the pot in a warm place for 2-3 days.
Finishing Touches:
- After 2-3 days, foam should appear on the surface.
- Remove the weight and lid, poke several holes in the sauerkraut with a long wooden spoon handle, and let it sit for another day.
- Transfer the ready sauerkraut to clean jars, pressing down slightly. Close with regular plastic lids and store in a cool place.
Helpful Tip
You can add a bit of caraway seeds and freshly grated horseradish to the cranberry sauerkraut for a more complex flavor. Horseradish will also help preserve the sauerkraut.
Fun Fact
To ensure your cranberry sauerkraut stays crisp and flavorful, make sure the surface is always covered with brine during the fermentation process.
