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How to cook pickled apples with cabbage at home?

How to cook pickled apples with cabbage at home?


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With the arrival of autumn, it is time to harvest sauerkraut with apples for the winter. The fruits for this type of conservation ripen at this particular time.

There are many different 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 go into detail about the fermentation process and share a few recipes. Also watch a helpful video on the topic.

What is pickling?

The definition of the word pickling implies a biochemical method of canning... The basis for it is the formation of a natural preservative - lactic acid. During fermentation, this substance gradually accumulates and permeates the products, giving them a special taste and aroma.

ATTENTION: In addition, lactic acid prevents the development of any extraneous microflora. For comparison, this function during pickling is performed by vinegar, which prevents the development of other microorganisms in the product.

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

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

Features of the

For those who decide to try for the first time to ferment these fruits for the winter, they should be chosen correctly. Not all apple varieties are suitable for this type of canning. Often, fruits of winter or autumn varieties are used for fermentation.:

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

In order for the workpiece to turn out not only tasty, but also to last longer, you need to rely on the following parameters of the fruit:

  • sweet and sour apples with a distinct aroma;
  • fully ripe, starch free and firm;
  • apples must have a perfect surface without any damage;
  • before pickling with cabbage, the fruits are kept in the dark and cold for 14 days.

When fermented, all the beneficial properties of the products are preserved.... The fermentation process enables all vitamins and elements to remain in apples and cabbage. These substances contribute to the healing of all organs responsible for the digestion process, and also significantly raise immunity.

The technology of pickling cabbage with apples is based on the fermentation of sugar. The duration of this process is from 21 to 28 days. You need to ferment only at room temperature. When fermentation reaches its climax, 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 undeniable benefits of sauerkraut with cabbage have been proven. This dish is often consumed in cold weather, when a person suffers from a deficiency of vitamins, sun and heat.

100 g of fermented mixture contains so 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 must constantly enter the body, and P, which helps the previous one to be absorbed.

Fermented fruits are an ideal source of complex carbohydrates necessary for digestion, proper metabolic process, elimination of decay products from the body and prevention of oncological diseases. The use of this dish benefits such parts of the human body:

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

For all its tangible merits, recognized by doctors and experienced nutritionists sauerkraut with apples has a number of serious contraindications:

  • High glycemic index. Achieved through the addition of sugar and the natural sweetness of apples.
  • Significantly increases appetite, which is contraindicated for people with extra pounds.
  • The high concentration of salt in cooked meals and brine increases blood pressure and increases weight.
  • Fermentation and the presence of a large amount of fiber leads to increased gas formation - bloating.

It is strictly forbidden to use sauerkraut with apples for people with the following diseases:

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

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To prepare the fermented mixture, enamel, glass containers, as well as wooden barrels are used.... To ferment cabbage with apples in a 3-liter jar, you need the following ingredients:

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

To begin with, you need to prepare products for starter culture:

  1. The top sheets should be removed from the cabbage. Core and divide the head into 4 pieces. For slicing, you can use a special chopping board or a knife. However, the cut with a knife should be quite thin.
  2. Wash carrots and apples thoroughly. Remove the top from the vegetable and cut into small strips. It is better not to use a grater, since only the straw gives off less color and does not stain the ingredients. You do not need to peel the apples, they are cut into slices.
  3. Next, mix the cabbage with carrots in a large container and sprinkle with the specified amount of sugar and salt.
  4. Put a fresh cabbage leaf in a clean, sterilized jar. Then we put the cabbage-carrot mixture on it in a layer of 3-4 cm.
  5. Next, we put apple slices, a laurel leaf and a few peppercorns on top. Thus, we fill the jar, leaving a distance of 5 cm to the edge of the neck. It is necessary for the fermentation process, in which 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 jar with a wooden stick to enrich it with oxygen. After a week, cabbage with apples can be consumed.

Watch a video about cooking sauerkraut with apples:

Recipe on how to ferment for the winter in a barrel at home

The technology for preparing such preservation is identical to that given above for cans. Only the volumes of the products vary. The process for preparing vegetables and fruits is the same as for starter cultures in jars. After placing all the ingredients in the barrel, leave 10 cm to the top of the brine barrel.

TIP: If there is too much brine, it must be bled out. But do not pour it out, but keep it in a clean container in a cool place, since after a few days the brine can be poured back into the barrel.

On top of the finished mixture put oppression weighing at least 15% of the total amount of products. The room temperature should be between 17-23 degrees. After 3-6 days, cabbage with apples will begin to ferment. Bubbles appear first, then foam forms on the surface. It is necessary to release gases with a wooden stick throughout the entire leaven. The readiness of the dish for use will be indicated by the transparency of the brine.... It will be sour, but without bitterness.

The lower the room temperature, the longer the fermentation process will take. Sometimes it goes over 35 days.

Watch a video about pickling cabbage with apples in a barrel:

Storage

Sauerkraut with apples can be stored for up to 6-8 months... In order to keep preservation for a long time, it is necessary:

  • maintain a room temperature of 0-3 degrees;
  • watch that the cabbage is not drowned in the brine;
  • immediately remove any mold that has appeared;
  • oppression periodically rinse and pour over with boiling water.

If it is not possible to store this preservation in a large container, then you can resort to trick and pack the ready-made starter culture in bags and place it in the freezer. Then, if necessary, take out the bag and defrost it. Sauerkraut with apples will not change either taste, aroma or color, and will remain as healthy.

Conclusion

The technology and process of pickling cabbage with apples is elementary... It is also a budget conservation option that does not require special financial costs. The main advantage is the ability to replenish the body's vitamin reserves in winter with such a delicious and crunchy dish.


Watch the video: Noma Guide to Lacto Fermented Pickles (May 2022).