Sauerkraut with apples

Sauerkraut with apples differs from classic sauerkraut in a richer taste with pleasant fruity notes. Cabbage is traditionally fermented for three days, after which a vitamin snack can be served at the table.

Ingredients

• Cabbage - 1 kg
• Apples - 250-300 g
• Carrot - 80 g
• Salt - 15 g
• Allspice peas - 1-2 pcs.
• Black peppercorns - 3-4 pcs.
• Dried cloves (buds) - 2 pcs.

Directions

1. Release the cabbage from the upper damaged leaves. Chop the cabbage into thin strips with a knife or a special grater. Put in a bowl.
2. Grate peeled carrots on a medium grater. Add carrots to cabbage, add salt. Slightly knead with your hands, mix.
3. Wash the apples, remove the core. Cut apples into medium slices.
4. Put a third of the cabbage with carrots in a deep voluminous bowl. Spread a layer of apples from 5-6 slices on top. Add a few peas of black and allspice, a clove bud.
5. After laying out the rest of the cabbage with carrots, layering it with apples and spices.
6. Cover the cabbage with a small flat plate, set the weight in the form of a can of water. Leave the cabbage in a dark place at room temperature.
7. Every morning and evening, pierce the cabbage with a wooden skewer to release gas.
8. After three days, transfer the cabbage to a clean jar or container, send it to the refrigerator.
9. Serve ready-made cabbage to the table with apples.
10. Enjoy your meal!