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Sauerkraut with Cranberries
Russian · Snacks

Sauerkraut with Cranberries

КУ Кулинария - моё хобби Follow
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Crispy fermented cabbage with cranberries or lingonberries is a festive appetizer with a refined tang that will brighten any spread and feel like a true delicacy at the dinner table.

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Method

1

Shred the cabbage thinly and coarsely grate the carrots.

2

Combine the cabbage and carrots in an enamel bowl, add salt, and massage with your hands for 3–4 minutes until juices are released.

3

Gently fold in the berries, being careful not to crush them.

4

Cover with a cloth, top with a plate, and place a weight (at least 2 kg) on top. Leave at room temperature for 3 days.

5

Twice a day, pierce the cabbage down to the bottom with a long wooden skewer to release the gas, and skim off any foam as it forms.

6

Once the bubbling stops, the fermentation is complete. Transfer to a jar and move to the refrigerator.

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