The best recipes for sauerkraut with beets. Delicious sauerkraut with beets - grandma's recipe - without vinegar. Fermented appetizer in pieces

18-10-2015

A few days.

Selection variety of recipes pickling cabbage for the winter, using beets.

Ingredients

(number of servings - Various, depends on the volume of cabbage and container.)

Ingredients for the first sauerkraut recipe, which you can build on when experimenting with other products. And so the classic way:
Beets and carrots should not exceed 15% of the total salting volume .
For 5 kg. cabbage - 70-100 grams of salt (Depends on preference and length of storage period).

About the recipe:
There are no winter holidays without cabbage salads, sauerkraut oh, how useful, this pickle can be stored for a long time, and if the cabbage is with beets, then it is also pleasing to the eye on the table. There are many various recipes sauerkraut, one tastier than the other. Those who constantly pickle cabbage have their own recipe for pickling cabbage in their own way every year, there are those who have never pickled cabbage and the following topic is dedicated to them. Having tried each recipe for pickling cabbage, new cooks will choose either the classic method, with cumin and herbs, or maybe with the sourness that cranberries and apples provide.

Preparing vegetables

The secret to better taste is proper preparation products.

1. Use late varieties of cabbage (white cabbage), which ripen in September - October, the cabbage will be crisp for a long time.
2. When choosing a head of cabbage, pay attention to its strength. The cabbage fork should be tight.
3. Pay attention to the color. The color of the cabbage should be natural, soft green, without specks and spots and frost-bitten brownish and yellowish softness.
4. Beet. The color of the beets should be very dark, like black and burgundy.
5. Burak (brown beet). The skin should be perfectly smooth, with no holes or cuts. If in cross-section the root crop looks uniform and dark red, giving juice, then this is the most the best option.

What to salt cabbage in?

1. You can salt in glass jars, enamel pans, buckets and tanks, even in stainless steel containers.
2. Do not try to ferment cabbage in galvanized containers; salt leads to oxidation. Also, do not use plastic containers made from non-food grade plastic; the cabbage may become saturated with polyvinyl chloride and other harmful substances.
3. The ideal container is a wooden tub. Although cabbage was salted in barrels in the old days, you can find this method in our time.

Pickling cabbage with beets. Classic way

All sauerkraut recipes have the same principle, the only difference is the marinade. So in this classic recipe Only cabbage, beets, carrots and salt are used.

Preparation:
See all quantities of ingredients just above.
Preparation of ingredients:
Wash the cabbage forks thoroughly so that there is no dirt, bugs, etc., remove the withered leaves. Chop into thin strips with a large, sharp knife, or you can use a food processor with a special attachment.
Peel the beets and carrots from the skin, grate them on a coarse grater or on a grater with an attachment for Korean carrots (the second method is better). Prepare salt. See the diagram above for the amount of ingredients.

Pickling cabbage:
Take a deep container and place there alternately, divided by eye: cabbage, salt, beets, salt, cabbage, salt, carrots, salt. Apply this way all the way to the top. Don’t forget to compact everything with a wooden masher. Place pressure on top.

Sauerkraut (in vats):
Place in a room at 15-20°C for 7-10 days, sometimes piercing with a wooden, pointed stick to remove gases.

Sauerkraut (in jars):
Preparing cabbage in jars is slightly different; the cabbage in it must be compacted tightly, and there is no need to close the lid. Wait longer, about 2-3 weeks, and sometimes pierce the entire mass with a knife.

Adviсe:
1. Place clean, large cabbage leaves on the bottom of the container.
2. Instead of oppression, if you don’t have a stone, pour three liter jar water.

Many recipes for salted cabbage have a method of preparing the marinade with the addition of ingredients that improve the taste, and the site has prepared a small list for you best recipes sauerkraut.

Provencal cabbage with beets(fast way)

There are also many variations of this sauerkraut with the addition of bell pepper, cranberries and a number of other products. But what follows is the same classic recipe.

It's essentially a spicy appetizer that can be prepared very quickly, in just a few hours.

Ingredients:
Water - 0.5 liters
Cabbage – 1 head
Burak (beets) – 1 piece
Cinnamon - on the tip of a knife
Horseradish root – 1 horseradish
Carnation – 3 stars
Carrots – 2-3 roots
Laurel – 2 leaves
Refined sunflower oil – 0.1 l
Granulated sugar – 0.5 cup.
Vinegar – 2 table. spoons
Sweet peas – 4 pieces
Black peppercorns – 5 pieces
Garlic – 2-3 cloves;
Coarse salt - 1 table. spoons.

Preparation:
1. First of all, cook the marinade. Fill a saucepan with water and put it on the fire, add sugar, all the spices and salt, bring to a boil. Boil the brine for 5 minutes and remove from heat, let cool to room temperature.
2. While the marinade is getting ready, prepare the vegetables. As in classical way, chop the cabbage into thin strips and grate the beets and carrots. Cut the garlic and horseradish into thin slices. Mix all the ingredients, crush, knead like dough to release the juice.
3. Add oil and vinegar to the cooled brine, stir and pour into the cabbage, add the weight, let the salad sit in the refrigerator for 3-4 hours. Delicious cabbage ready.

Cabbage pickled with beets Gurian style

We are offering to you interesting recipe which stands out from others. The salad turns out beautiful, rich in color, festive table will look very attractive. This pickling has a peculiarity, it is a large cut, this is what makes Gurian salad different from all other types.

Ingredients:
Water - 1 liter
White cabbage - 1 large head
Ground red pepper - 1 tea. spoons
Beets - 3-4 pieces
Refined vegetable oil - 0.1 liter
Apple or grape vinegar - 0.1 liter
White granulated sugar - 1 cup
Garlic - 2-3 cloves
Table salt - 2-3 table. spoons.

Preparation:
1. Divide the head of cabbage, pre-washed, into 10 parts, the stalk is not removed, put the parts in jars. Cut the beets into circles, whole garlic, but just separate from the skin. Place everything in layers alternating with cabbage.
2. Marinade turn. Boil 1 liter of water in a saucepan, add salt, oil, pepper, sugar and vinegar. Pour hot marinade over cabbage mixture. Let it sit for 2 days.
3. This is not all. When serving, separate the bars into leaves and cut the beets into strips. At any feast, this salad will give a festive look.

To be continued

For lovers of salted cabbage without beets,

Not a single winter season can go without this salad, because it is tasty and healthy, and can be stored for quite a long time. When getting acquainted with cooking, you can master not a single recipe for preparing white cabbage, but sauerkraut with beets deserves special attention. Vegetable starter made in this way acquires a beautiful pink color, and the sweetish taste of beetroot only enhances the taste characteristics of the dish.

Almost every housewife has her own own recipe, according to which she prepares winter pickles. Some people prefer the abundance of cumin and greens in cabbage, others like the sourness characteristic of apples and cranberries. Be that as it may, any option for preparation requires a competent approach, and therefore we should remember a few basic rules in this field.

Choosing vegetables

Before salting cabbage and beets, you certainly need to prepare all the ingredients. And, as you know, the secret delicious recipe hidden in the quality of the products used for its preparation. So how do we understand which varieties of beetroot and white cabbage choose for our mission?

Choosing dishes

In the old days, cut into pieces salted cabbage with beets was fermented exclusively in barrels. Although today you can still find wooden tubs designed for these purposes. They are the ideal container for this culinary craft.

But since such wooden utensils are now a rarity in our homes, you can salt one or two forks with beetroot in an enameled or steel container or large glass jar. But under no circumstances should you use galvanized vats, since they can oxidize under the influence of salt.

How to ferment cabbage with beets

In fact, all recipes for pickling white cabbage have a common basis, and differ only in the marinades. However, in classic version For fermentation, nothing is used except cabbage, carrots, beets and salt.

And the process itself looks like this:

• Cabbage for pickling is first thoroughly washed and cleaned of spoiled leaves, after which it is chopped into thin strips using a knife or a special flat attachment.
• Carrots and beets are peeled, and then also chopped into strips, grated on a grater with large holes, or using a grater. Korean salads.
• It is worth noting that carrots and beets should not make up more than 15% of the total salad.
• Now let’s decide on the amount of salt required for the dish. Ideally, for every 5 kg of cabbage you need to take 70-100 g of coarse table salt.

• After the vegetables are salted and thoroughly mixed, the salad must be transferred to a large container with high sides, and pressed on top with pressure, which is often used as a clean, heavy stone.
• In situations where salted vegetable slices are placed in jars, the cabbage should be compacted tightly and not covered with a lid. In this position, the salad must be regularly pierced with a knife to remove excess gases.
• The infusion time for sauerkraut is about 7-10 days at a temperature of 15-20 o C, whereas, as with jar packaging, the fermentation time will be from 2 to 3 weeks.
• Most brining methods involve preparing marinades for vegetables separately. But our recipes will tell you how to make brine for cabbage and beets.

Cabbage pickled with beets Gurian style

Ingredients

• White cabbage— 1 large fork + -
• - 1 tsp. + -
• — 2-3 heads + -
• - 3-4 root vegetables + -
• — 0.1l + -
• — 0.1 l + -
• - 1 glass + -
• - 2-3 tbsp. + -
• - 1 liter + -

Preparation

Among the incredibly wide range of options for preparing cabbage heads for the winter, one very interesting recipe especially stands out.

The salad prepared using it turns out to be a rich beetroot color, and is rightfully considered the most beautiful dish on the winter table. The main difference between Gurian cabbage and other similar appetizers is that it is cut very in large pieces.

1. The first thing you need to do is wash the cabbage fork, then cut it into 10 pieces without removing the stalk, and put it in a jar.
2. After cleaning, the beets must be cut into large circles and also placed in a glass container, alternating layers with cabbage.
3. Garlic cloves, freed from husks, should remain intact. We must also put them in a vessel with vegetables.
4. Now let's prepare the marinade. In a saucepan, bring 1 liter of water to a boil, where we also add salt, pepper, refined sugar, sunflower oil and vinegar, after which we pour the hot brine into the chopped vegetables in jars.
5. In this form, Gurian cabbage should sit for two days.

When serving, a piece of pinkish cabbage is disassembled into leaves, and beets are cut into bars. This appetizer will be an excellent decoration for both festive and everyday feasts.

In the old days, pickling cabbage and beets, like any other vegetable preparations, was accompanied by whole rituals, conspiracies and ancient legends.

That is why the pickling of garden gifts in Rus' has always been considered a matter of paramount importance and was approached with all responsibility. Thanks to this approach of our ancestors to cooking, today we have the opportunity to enjoy amazingly tasty winter salads, such as Provencal cabbage.

This recipe has many cooking options, where, along with the main ingredients, cranberries are also added, bell pepper and others like them, but we will use the classic method.

Ingredients

• Cabbage - 1 fork;
• Burak – 1 root vegetable;
• Water - 500 ml;
• Refined sunflower oil – 0.1 l;
• Bay leaf – 2 leaves;
• Cloves – 3 pcs.;
• Carrots – 2-3 pcs.;
• Granulated sugar - ½ tbsp.;
• Black peppercorns – 5 pcs.;
• Sweet peas – 4 pcs.;
• Coarse salt – 1 tbsp;
• Vinegar – 2 tbsp;
• Garlic – 2-3 cloves;
• Cinnamon - a pinch;
• Horseradish root – 1 pc.

Preparation

1. This spicy appetizer takes just a few hours to prepare and is quick to make. First, let's prepare the marinade. Place a saucepan with water on the fire and add salt, sugar, and all the spices. Next, bring the solution to a boil, cook for about 5 minutes and remove from heat. Now the brine needs to be allowed to cool.
2. In the meantime, we will prepare the vegetables. Shred the cabbage into thin strips, grate the carrots and beetroot on a coarse grater, and cut the horseradish and garlic into small slices. After this, mix all the vegetable slices thoroughly, like dough, pressing down to release the juice.
3. When the brine reaches room temperature, you need to add vinegar and oil to it, then pour it over the vegetables, put pressure on top and let the salad rest in the refrigerator for 3-4 hours.

Sauerkraut without vinegar

Surely many have childhood memories of when my mother, to the sounds of the Mayak radio station, chopped tons of cabbage and beets and tamped them in a huge vat, and we, as grateful spectators, received a stalk as a bonus.

Yes, that mother’s recipe for sauerkraut without vinegar was truly ideal, either the cabbage was different then or the sourdough was somehow special. But why not try it now?

Ingredients

• White cabbage fork – 1 pc.;
• Carrots – 1 root vegetable;
• Burak – 1 tuber;
• Coarse salt – 2.5 tbsp;
• Granulated sugar – 1.5 tbsp;
• Garlic – 4 cloves;
• Water – 200 ml;
• Laurel – 2 leaves;
• Peppercorns – 2 tsp;

Preparation

1. Cabbage, carrots and beetroot must be chopped into medium strips using a knife, after which we place the vegetable mass in a wide basin.
2. Pour sugar and 1.5 tbsp into a container. salt, grind the additives together with the vegetables so that the juice is released.
3. Then add the chopped garlic, bay leaf and pepper to the cabbage, mix everything and transfer the salad into a jar, tamping tightly.
4. Now let's prepare the brine. We dilute the remaining salt (1 tbsp) in boiling water and pour the liquid into a jar after cooling.
5. Such cabbage will ferment for three days at room temperature, during which it must be regularly pierced with a knife to the very bottom so that excess gases escape. There is also no need to tightly close the lid on the jar. And one more piece of advice, glass vessel It is better to place it in a basin or deep bowl, since during the fermentation process, juice is released abundantly from vegetables, the excess of which will overflow from the neck and flow down.

This salad has truly enormous benefits, and can also be stored for more than six months, delighting you and all household members with its taste.

Pickling cabbage with beets in Korean

Korean salads are at the peak of popularity today, and this is not surprising, because they are distinguished by their piquancy, excellent taste and, moreover, they can be classified as fast food dishes.

This recipe will tell you how to pickle cabbage in small pieces with the addition of beets according to all the rules of Asian cuisine.

1. Take one large piece of white cabbage and wash it thoroughly, removing damaged and wilted leaves. After this, cut the vegetable into squares measuring 4x4 cm and place in a large deep container.
2. Next we need 2 large beet roots. They must also be washed, peeled and grated on a grater with a Korean salad attachment. After this, add the red straw to the cabbage.
3. For the aromatic component of the salad, onions (1 head) and garlic (5 cloves) are well suited. We clean the tearful vegetable and cut it into half rings, and put the garlic cloves through a press, and then we also send it all into a common bowl.
4. Now let's prepare the marinade. To do this, mix 1 liter of water with ½ cup in a saucepan. granulated sugar, 2 tbsp. table salt, ½ cup refined sunflower oil, black pepper powder (1 tsp) and two bay leaves, and put the container on the fire.
5. After the liquid boils, wait 5-7 minutes, pour 40 ml of table vinegar 9-6% into a saucepan, and immediately pour the hot marinade onto the sliced ​​vegetables.
6. After mixing all the ingredients of the salad, leave it to brew for 7 hours in the refrigerator. And after the allotted time, you can start eating.

Korean cabbage and beet salad should be stored in the refrigerator.

Sauerkraut with beets has always been present in our diet. This, one might say, a traditional dish Slavs, without which not a single wintering is complete. And our tips and recipes will help you prepare the perfect winter salad, which will delight you throughout the winter-spring period.

Bright pink slices of cabbage leaves in a fragrant marinade immediately create an irresistible desire to taste this delicacy. Sauerkraut with beets is often sold at homemade pickle markets and Korean delicacies. But you can prepare this dish at home - the technology does not require special skills, and everything necessary products can be easily obtained.

West and East

Most likely, the Slavs were the first to start fermenting cabbage and beets. Traditional cuisines Many Slavic peoples abound in fermentation recipes. However, one cannot ignore culinary traditions Asian influences on the recipe. Spicy lovers from the East supplemented the dish with vinegar and hot spices. The combination of different food traditions has given rise to many variations of the dish, and everyone can find their favorite recipe by trying many cooking methods.

Ingredients

Sauerkraut with beets, unlike pickled cabbage, is usually prepared without the use of vinegar and other acids. This recipe is often supplemented with green apples, carrots, herbs, horseradish, and ginger.

Product proportions

Many housewives make a fairly large stockpile - 8-10 kilograms of cabbage. And some people like to cook a small portion of a dish that can be eaten in a couple of days. There can be no strict recommendations here - everyone does what is most convenient for him.

In order to ferment a whole bucket, you will need: 3-4 heads of cabbage, 2 large beets, 3 heads of garlic. You can supplement the recipe with 1 carrot, a bunch of parsley, green apples (300-500 g), and a horseradish root. Juicy bell peppers are also great. But it’s better not to experiment with spicy ones - it can negatively affect the fermentation process. But you can add a few chili rings at the very end of the process. Of course, this is only relevant if everyone in the household loves spicy food.

Brine

Sauerkraut with beets, the recipe for which does not contain vinegar, reaches the desired condition in brine. To prepare it, boil 2 liters of water, add a glass of sugar and 5 tablespoons of salt. When the sugar and salt dissolve, the brine should be allowed to cool slightly.

Food preparation

Sauerkraut with beets appears before us in many forms. Some people like large triangles, others like to chop smaller ones. Many generally cut small heads of cabbage into 2-4 parts, and then disassemble the cabbage into “petals”. When choosing a cutting method, you should remember that the smaller the pieces, the faster they will marinate. Quick sauerkraut with beets is cut into just such pieces - small. But it takes more time to marinate whole leaves. And, as a rule, they turn out crispier.

The beets can be chopped at your discretion - into circles, bars or cubes. You can do the same with carrots, if they are also used in the recipe. It’s enough to simply cut the garlic in half, but it’s better to put the greens in whole sprigs.

Bookmark ingredients

Preparing sauerkraut with beets involves packing the ingredients quite tightly into a container. It is advisable to leave as little air as possible between the pieces. Place cabbage and other vegetables in layers. Spices, such as black peppercorns and bay leaves, are also distributed evenly. At the end of laying, the dish is filled with warm brine and covered with a lid.

The process of pickling cabbage with beetroot

The technology is based on fermentation with the release of lactic acid. Physical and chemical properties natural products change under the influence of natural microflora. In order for yeast and bacteria to grow, develop, but not have a pathogenic effect on the product, it is necessary to carefully monitor temperature conditions, quality of components, proportions and compliance with process technology.

During the first stages of fermentation, foaming gases are actively released. Therefore, it is advisable to place the bucket of cabbage in a bowl.

The readiness of a dish can be judged by its rich pink color, sharp sour taste, and pleasant salty smell. Usually the process lasts 3-6 days.

Express method

Sauerkraut with beets, the recipe for which contains acids, cooks much faster. Proportions for brine: 1 tablespoon of vinegar and salt, 1.5 tablespoons of sugar for each liter of water. Cooking time is almost halved. You can diversify acidic recipes with the help of cloves, ginger, and nutmeg.

Serving

Sauerkraut with beets is usually served in clear or white salad bowls. To make it convenient for guests to place appetizers on plates, serving spoons are provided in each of the salad bowls. If the cabbage turns out to be too strong, you can add a little aromatic flavor to it. sunflower oil. You can decorate the appetizer with chopped herbs or viburnum berries.

Step 1: prepare the ingredients.

Unlike other recipes of this dish, I liked this one because it is very simple, it is prepared without marinade, and it also uses a minimum of ingredients and no spices at all that can be added before serving. Therefore, such a sourdough turns out to be classic, with its own unique aroma and taste, just as culinary grandmothers who know a lot about marinades and pickles have been making it for many years. So, first we remove the top, almost always damaged, leaves from a small fork of white cabbage. Then we rinse it under streams of cold running water, dry it with paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to chop it into strips from 5 millimeters to 1 centimeter thick or into squares up to 2 centimeters, whichever shape and size you like best.


Then, using a clean knife, remove a thin layer of skin from the beets, wash this vegetable, dry it, and chop it on a new board using a medium or coarse grater. Next, put the rest of the necessary ingredients on the countertop and proceed to the next step.

Step 2: prepare sauerkraut with beets.

We put it in deep, preferably enamel pan or a bowl of chopped cabbage, beets, add the required amount of salt and pour in purified water, which is added only at the beginning of the process, until the vegetables release their juice. With clean hands, mix everything until smooth, pressing lightly with your palms.
We don’t try too hard, otherwise the pickle won’t turn out crispy, just knead it slightly so that the mixture becomes a little softer. After this, we press the entire contents of the bowl to the bottom, cover it with a plate or lid turned upside down, and put pressure on top of it, for example, a three-liter bottle of water or something else, at your discretion. We send the resulting structure to a warm place, for example, leave it in the kitchen and sauerkraut for 2 days, piercing it through every 12 hours the back of a wooden spatula or spoon to release any accumulated gas.


After this time, move the workpiece into a clean, optionally sterilized jar, place it on a tray or in a deep bowl, because liquid will leak out during the fermentation process, and keep it at room temperature another 1–2 days, periodically releasing air. The duration of infusion depends on your desire; you can taste the pickles already on the third day of infusion and finish fermentation if the taste suits you.


When the cabbage is ready, close the jar with a tight-fitting lid and put it in a cold place, the best option is a basement, cellar or refrigerator.

Step 3: Serve sauerkraut with beets.

Sauerkraut with beets is stored in a clean glass or enamel container in a cool place so that the fermentation process does not resume, and is used as needed. You can serve it in a salad bowl or in portions on plates, pre-seasoning vegetable oil and, if desired, fresh onions or green onions, garlic, coriander, dried dill, parsley or ground bay leaf.


This preparation is an excellent addition to the first and second main courses, and you can also make various other delicacies from it, for example, stew with sausage or meat, cook hodgepodge, cabbage soup, stew, make dumplings and bake pies with kulebyaki. Cook with pleasure and enjoy delicious food!
Bon appetit!

Very often, some housewives pour boiled and cooled water over the cabbage, or cook a marinade with the addition of salt, bay leaves, black peppercorns, mix the compacted vegetables with hot brine, and only after that start the sourdough;

You can add a couple of fresh medium-sized carrots to the above vegetables. Sometimes some gourmets mix lingonberries and cranberries with cabbage and beets. Or add apples or plums, salted or pickled mushrooms, Bell pepper, celery, as well as spices such as cumin, hot red pepper, cloves, horseradish and many others. Of course, you can’t use everything at once; each of these ingredients separately gives the sourdough its own unique flavor, but you can experiment;

Late and medium varieties of cabbage are suitable for pickling; they are denser and also crispier - perfect option for workpiece;

It is better to cook pickles in enamel, clay or glass containers, but it is better not to use aluminum, tin or galvanized containers, they are highly oxidized, which can lead to food spoilage or, in the worst case, poisoning;

To protect against harmful bacteria, some professionals recommend lubricating the starter before starting. internal walls the selected container with a thin layer of honey, vegetable oil, vinegar or alcohol.

Sauerkraut with beets is an excellent appetizer for potatoes, meat, fish, and soup. It is very easy to prepare, and in winter just take out the jar, open it and enjoy the spicy and sour taste.

Beets give homemade preparations a beautiful pinkish tint, so feel free to serve them on the holiday table.

You will need:

• vinegar 9% - 15 g;
• white cabbage - 2 kg;
• water - 2 l;
• a bunch of celery;
• salt - 30 g;
• one chili pepper;
• beets - 0.3 kg.

How to prepare pickled cabbage in large pieces:

1. Remove the unnecessary top leaves from the cabbage with a fork and remove the stalk. We cut everything else into large pieces.
2. Cut the peeled beets and chop them into strips.
3. Cut the celery into large cubes, carefully wash the pepper, remove the seeds and cut into small slices.
4. The indicated amount of ingredients is enough for several jars, so we put the products in them.
5. Separately prepare the marinade. Pour salt into the water and put it on the fire.
6. When the liquid boils, pour vinegar into it.
7. Pour the resulting marinade into the jars.
8. We roll them up, or simply cover them with a lid. As soon as the jars have cooled, put them in the refrigerator or other cold place.
9. The snack can be eaten after two days, but it is best to leave it for the winter.

Recipe without vinegar

This recipe is for those who don't like the vinegar taste in cabbage.

List of components:

• two carrots;
• granulated sugar - 25 g;
• cabbage - 2 kg;
• salt - 30 g;
• water - 2 l;
• two red beets;
• four sweet peppers;
• two heads of garlic;
• hot pepper - 0.5 pcs.;
• five bay leaves.

How to prepare sauerkraut without vinegar:

1. Washed cabbage, peeled from the top leaves, must be cut into cubes 5 cm wide.
2. Remove dirt and skin from carrots and beets. We either grate them or chop them into strips.
3. We place processed products in three jars with a capacity of 3 liters each.
4. Place crushed garlic cloves on the bottom.
5. Next we throw in carrots, cabbage and beets.
6. Add bay leaves and chopped chili pepper.
7. Pour water into a saucepan, add sugar and salt, and bring to a boil.
8. When the liquid has cooled slightly, pour it into the jars.
9. Close the jars with lids and put them in a dark place.
10. The next day, open the jars and press down the contents a little with a fork. This is done in order to release the air.
11. Screw the lids tightly and do not open them for another 4 days.
12. During this time, the cabbage will ferment and be ready for use. Bon appetit!

Option for the winter in brine

Cabbage delicacies can be stored for a very long time. How nice it is to open a jar in winter, breathe in the spicy aroma of sauerkraut and feel the tart, slightly sour taste.

Recipe Ingredients:

• vinegar - 100 ml;
• salt - 17 g;
• cabbage - 3.5 kg;
• garlic - 2 pcs.;
• two carrots;
• refined oil - 100 ml;
• granulated sugar - 80 g;
• two beets.

How to prepare sauerkraut with beets in brine:

1. We process the cabbage forks, removing unnecessary leaves from them.
2. We chop everything else into thin strips.
3. Rinse the vegetables under the tap and remove the skins.
4. Grate carrots and beets.
5. Separate the garlic into cloves and remove the husks from each.
6. We wash them and cut them into slices.
7. Let's prepare jars for preservation.
8. We place in them one by one: cabbage, chopped beets, carrots, garlic.
9. Now we start the layers again. The last one will be cabbage.
10. To make the brine, boil water and add salt and sugar.
11. Pour vegetables into jars and cover with a nylon lid.
12. Keep the dishes in a warm place for three days. This will allow the salad to ferment faster.
13. From time to time, open the lid and release air from the container. If foam has formed, remove it with a spoon.
14. As soon as the food is ready, put it in the cellar or refrigerator.

Spicy recipe

Main ingredients:

• three cloves of garlic;
• water - 1 l;
• granulated sugar - 25 g;
• white cabbage - 1.7 kg;
• one beet;
• horseradish root - 30 g;
• one chili pepper;
• salt - 30 g;
• one carrot.

How to prepare spicy sauerkraut:

1. Wash cabbage, carrots, beets and remove dirt, unnecessary leaves or peels.
2. Cut the beets into half rings.
3. We process the carrots on a coarse grater.
4. Finely chop the garlic cloves.
5. Divide the hot pepper in half, remove the seeds and membranes and chop finely.
6. Take a pan and place a layer of beets on its bottom.
7. We clean the horseradish and process it in a blender.
8. Finely chop the head of cabbage.
9. In a bowl, mix cabbage, carrots, peppers and horseradish with your hands.
10. Pour this mixture into a saucepan.
11. At the same time, prepare the marinade by adding salt and sugar to the water and bringing to a boil.
12. As soon as the water has cooled, pour it into the pan with the vegetables.
13. Place a plate on top of the salad and place something heavy in it. We need the cabbage to squash thoroughly and release juice.
14. Place it in a warm place and wait 4 days.
15. Every day, pierce the cabbage mass in several places to let the air out, otherwise the dish will acquire a bitter taste.
16. When you serve the salad, season it with vegetable oil. Bon appetit!

Without salt

Salt has no effect on the fermentation process of cabbage. So, whoever doesn’t like overly salty foods, ferment cabbage without salt.

Recipe Ingredients:

• one onion;
• two beets;
• purified water - 6 l;
• white cabbage - 3 kg;
• three carrots;
• laurel leaves - 8 pcs.

Rinse all ingredients under the tap.

1. Fork the cabbage and chop it into large pieces.
2. Chop the peeled beets and carrots into long pieces.
3. Peel the onion and cut into rings.
4. Place the ingredients in the pan one by one. First comes the cabbage, then onion rings, carrots, beetroot sticks, and bay leaves. Sprinkle cumin on top if desired.
5. Fill everything with clean water. It is best to buy it in a store.
6. We place a flat plate on top and some heavy thing on it.
7. Place the dishes in a warm place.
8. Do not forget to check the food every day, release air and collect foam.
9. After three days the cabbage will ferment.
10. Eat it immediately for lunch, dinner, or leave it in jars for the winter.

With added garlic

Sauerkraut with beets and garlic will instantly save you from all diseases. The dish will come in handy in winter.

You will need:

• two garlic heads;
• granulated sugar - 100 g;
• two beets;
• head of cabbage - 3 kg;
• sunflower oil - 0.1 l;
• salt - 17 g;
• two carrot roots;
• vinegar - 0.1 l.

Step-by-step preparation:

1. Chop the peeled cabbage into thin slices.
2. We pass the peeled carrot roots and beets through a grater.
3. Peel the garlic cloves. If the slices are too large, divide them in half. Leave the rest of the teeth as is.
4. All that remains is to put a layer of cabbage, beets, carrots, garlic and again the main component into the jars.
5. Boil water and add salt, sugar, vinegar and stir. The result is a marinade.
6. We use it to fill jars of vegetables.
7. Place a heavy object on top of the cabbage.
8. We move the jars closer to the warm radiators and wait three days.
9. Every day check the condition of the homemade product and release the air.
10. Try sauerkraut. If everything is fine, put it in the refrigerator.