Cooking such cabbage is very simple. Apple juice gives it its own aroma, replaces the pickle and enriches it with a unique apple flavor. At the end of the fermentation process, you drain the brine and fill the ready-to-eat cabbage with apple juice. Sauerkraut is a very healthy and low-calorie product. It has fewer calories than fresh. Tartronic acid in sauerkraut prevents sugar and other carbohydrates from being converted into fat.
Main Ingredient: Vegetables / Cabbage / Fruits / Apples / Cabbage
Dish: Blanks / Pickling
- White cabbage - 1 Kilogram
- Carrots - 1 Piece
- Water - 1 Liter
- Salt - 1-1.5 Art. spoons
- Sugar - 100 Grams
- Apple juice - 0.7 Liters (sour)
Number of Servings: 10-12
How to cook "Sauerkraut with Apple Juice"
Prepare the ingredients for making sauerkraut with apple juice.
Chop the cabbage into thin strips and place in a saucepan.
Grate the carrots and add to the cabbage.
Toss the cabbage and carrots.
Prepare the brine. Dissolve 1-1.5 tablespoons of salt in a liter of cold water. Pour it over the cabbage and carrots. Cover the pot, but not completely. For exactly three days, keep the cabbage at room temperature, stirring occasionally, so that the gas formed during the fermentation process is released.
Then add sugar to taste and stir, send the cabbage to the cold.
The next day, drain the brine and pour the sour apple juice over the sauerkraut.
Sauerkraut with apple juice is ready. Can be served as an appetizer, hot boiled potatoes, meat, poultry, fish.