How to cook pickled apples with cabbage at home?

With the arrival of autumn, it is time for harvesting sauerkraut with apples for the winter. Fruits for this type of conservation ripen at this time.

There is a great variety of various recipes for pickling cabbage and apples. But each housewife has her own tricks, resorting to which she achieves a special taste and characteristic crunch. In this article we will describe in detail the process of pickling and share a few recipes. Also watch the useful video on the topic.

What is pickling?

Definition of the word fermentation implies a biochemical method of canning.. The basis for it is the formation of a natural preservative - lactic acid. This substance during the fermentation period gradually accumulates and soaks the products, giving them a special taste and aroma.

During fermentation, the following physical and chemical processes take place:

• penetration of cell sap into the brine;
• diffusion of salt into the cell.

Special features

For those who decide to try to ferment these fruits for the first time for the winter, you should choose them correctly. Not all varieties of apples are suitable for this type of canning. Often for fermentation use the fruits of winter or autumn varieties.:

1. anise;
2. Lithuanian;
3. saffron;
4. pippin;
5. golden

In order for the harvesting to turn out not only delicious, but also to persist longer, you need to base on the following parameters of the fruit:

• sweet-sour apples with distinct aroma;
• fully mature, no starch and dense;
• apples must have a perfect surface without any damage;
• before souring with cabbage, the fruit is aged in dark and cold for 14 days.

When fermentation, all useful properties of products are preserved.. The fermentation process allows all vitamins and elements to remain in apples and cabbage. These substances contribute to the improvement of all organs responsible for the digestion process, as well as significantly increase immunity.

The technology of sauerkraut with apples is based on the fermentation of sugar. The duration of this process is from 21 to 28 days. Brewing is necessary only at room temperature.When the fermentation reaches its apogee, the finished mixture is moved to a colder room. The temperature in it should not exceed 0 degrees.

Benefit and harm

As a result of repeated studies, the indisputable benefit of pickled apples with cabbage has been proven. This dish is often consumed in the cold season, when a person suffers from a deficiency of vitamins, sun and heat.

100 g sour mixture contains as much vitamin C and Phow much each person needs to consume daily. These two vitamins are interconnected. C, a vitamin that does not accumulate and should be constantly supplied to the body, and P, which helps to absorb the previous one.

Pickled fruit is an ideal source of complex carbohydrates necessary for digestion, proper metabolism, elimination of decomposition products and prevention of oncological diseases. The use of this dish benefits the following areas of the human body:

1. the cardiovascular system;
2. digestive system;
3. the immune system;
4. nervous system.

With all its tangible benefits, recognition by doctors and experienced nutritionists. sauerkraut with apples has a number of serious contraindications:

• High glycemic index. Achieved by adding sugar and the presence of the natural sweetness of apples.
• Significantly increases the appetite, which is contraindicated for people with extra pounds.
• Salt contained in high concentration in the finished dish and brine leads to an increase in blood pressure and weight gain.
• Fermentation and the presence of a large amount of fiber leads to an enhanced formation of gases - bloating.

It is strictly forbidden to use sauerkraut with apples to people with such diseases:

1. urolithiasis disease;
2. the period of acute gastritis;
3. ulcer;
4. pancreatitis;
5. flatulence;
6. excessive acidity of the stomach;
7. renal failure;
8. hypertension;
9. swelling caused by heart ailments.

Stock in a can

For the preparation of fermented mixture used enameled glass containers, as well as wooden barrels. To ferment cabbage with apples in a 3 l can, the following ingredients are needed:

• cabbage autumn harvest, white - 2 kg;
• apples - 3 kg;
• carrots - 500g;
• pepper, peas - 5-10 pieces;
• 3-5 bay leaves;
• sugar - 2 tablespoons;
• salt - 2 tablespoons.

First you need to prepare products for the leaven:

1. From the cabbage should be removed the top sheets. Remove the core and divide the heading into 4 parts. For slicing, you can use a special board for shredding or a knife. However, cut with a knife should be quite thin.
2. Wash carrots and apples thoroughly. Remove the top of the vegetable and cut into small strips. It is better not to use grater, as only the straw gives less color and does not stain the ingredients. Apples do not need to be cleaned, they are cut into slices.
3. Next, mix the cabbage and carrots in a large container and sprinkle with the specified amount of sugar and salt.
4. In a clean, sterilized jar we place cabbage fresh leaf. After we put the cabbage-carrot mixture on it in a layer of 3-4 cm.
5. Next, put on top slices of apples, a leaf of laurel and a few peas of pepper. Thus we fill the jar, leaving a distance of 5 cm to the edge of the neck. It is necessary for the fermentation process, at which the juice is released.
6. Next, cover the jar with a cloth and leave in a warm room for 5 days.

Since the volume is small, the fermentation procedure will be faster.Within 5 days it is necessary to pierce the mixture in the can with a wooden stick in order to enrich it with oxygen. After a week, cabbage with apples can be consumed.

Watch the video about cooking sauerkraut with apples:

The recipe, how to brew for the winter in a barrel at home

The technology of preparation of such preservation is identical to the above for cans. Only product volumes vary. The process of preparing vegetables and fruits is the same as for the ferment in cans. Putting all the ingredients in the barrel should be left 10 cm to the top of the barrel for brine.

On top of the finished mixture put a weight of at least 15% of the total amount of products. The temperature of the room should be from 17-23 degrees. After 3-6 days, cabbage with apples will start to ferment. First bubbles appear, then a foam forms on the surface. It is necessary to release the gases with a wooden stick for the whole ferment. The readiness of the brine will indicate the readiness of the dish for use.. It will be sour, but without bitterness.

The lower the temperature of the room, the longer the process of fermentation will last. Sometimes it takes more than 35 days.

Watch a video about sauerkraut with apples in a barrel:

Storage

Sauerkraut with apples can be stored up to 6-8 months. In order to contain the preservation of a long time:

• maintain room temperature 0-3 degrees;
• observe that cabbage does not sink in brine;
• remove any mold immediately;
• oppression periodically washed and doused with boiling water.

If it is not possible to store this preservation in a large container, then you can resort to tricks and pack up the ready-made starter in packets and place in the freezer. Further, if necessary, get on the package and defrost. Sauerkraut with apples will not change neither taste, nor aroma, nor color and will remain as useful.

Conclusion

Technology and process of pickling cabbage with apples is elementary. It is also a budget option for conservation, which does not require special financial expenses. The main advantage is the ability to replenish the body's vitamin reserves in the winter in such a tasty and crispy dish.