Sauerkraut recipe with red beet. Sauerkraut with beets for the winter

Step 1: prepare the ingredients.

Unlike the rest of the recipes for this dish, I liked this one because it is very simple, it is prepared without marinade, and it also uses a minimum of products and generally does not have any spices that can be added before serving. Therefore, such a sourdough turns out to be classic, with its characteristic aroma and aftertaste, as grandmother cooks who know a lot about pickles and pickles have made it for many years. So, first, remove the upper, almost always damaged leaves from a small fork of white cabbage. Then we rinse it under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and chop it with a sharp kitchen knife with straws from 5 millimeters to 1 centimeter thick or squares up to 2 centimeters, who likes which shape and size more.

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

Step 2: prepare the sauerkraut with beets.

Put chopped cabbage, beets in a deep, preferably enameled saucepan or a bowl, add the required amount of salt and pour in purified water, which is added only at the beginning of the process, until the vegetables have started juice. With clean hands, mix everything until smooth, squeezing lightly with your palms.
We are not too zealous, otherwise the pickle will not turn out to be crispy, we just wrinkle it slightly so that the mixture becomes a little softer. After that, we press all the contents of the bowl to the bottom, cover it with a plate or a lid turned upside down, and put oppression 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, we leave it in the kitchen and sour cabbage for 2 days, piercing it through and through every 12 hours the back of a wooden spatula or spoon to release trapped gas.

After this time, we move the workpiece into a clean, sterilized jar if desired, put it on a tray or in a deep bowl, because liquid will flow out during fermentation, and we keep it at room temperature 1-2 more days releasing air periodically. The duration of the infusion depends on your desire, you can try pickling on the third day of infusion and finish the 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 the 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. It can be served in a salad bowl or in portions on plates, pre-seasoned with vegetable oil and, if desired, with fresh onions or green onions, garlic, coriander, dried dill, parsley or ground laurel leaves.

Such a preparation is an excellent addition to the first and second main courses, and you can also make various other goodies from it, for example, stew with sausage or meat, cook hodgepodge, cabbage soup, stew, sculpt dumplings and bake pies with pies. Enjoy cooking and enjoying delicious food!
Bon Appetit!

Very often, some housewives fill the cabbage with boiled and chilled water or cook a marinade with salt, laurel leaf, black peppercorns, mix tamped vegetables with hot brine and only after that they start sourdough;

To the above vegetables, you can add a couple of fresh medium-sized carrots. Sometimes some gourmets mix cranberries and cranberries with cabbage and beets. Or add apples or plums, pickled or pickled mushrooms, bell peppers, celery, as well as spices such as caraway seeds, hot red peppers, cloves, horseradish and many others. Of course, you cannot use everything at once, each of these ingredients separately gives the leaven its own peculiar taste, but you can experiment;

Late and medium varieties of cabbage are suitable for salting, they are denser and also crispy - ideal for harvesting;

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

To protect against harmful bacteria, some professionals advise to lubricate the inner walls of the selected container with a thin layer of honey, vegetable oil, vinegar or alcohol before fermenting.

An interesting and healthy recipe for sauerkraut, created with unusual ingredients, will surprise and delight you with its original taste and bright color. Everyone knows how useful it is to consume pickled vegetables. Try making at least a jar of sauerkraut and beets. It will add variety to your diet, add bright colors in winter and help restore the body.
According to this recipe, sauerkraut with beets is made like my grandmother's, its delicate and crunchy taste reminds of childhood. In this recipe, sauerkraut is cooked without vinegar with a minimum of ingredients - cabbage, beets, salt and sugar. My grandmother cooked such cabbage in wooden tubs, but I cook it in ordinary cans.
Due to its uniqueness and beautiful color, this cabbage will look not only at home, but also on a banquet table, surprising and amazing your guests, making the menu original and appetizing.

TIME: 2.5 days

Light

Servings: 6

Ingredients for 1000 ml:

cabbage - 800-900g.;
beets - 200 g;
salt and sugar - 1 tablespoon each

Preparation

Choose a dense, juicy and flawless cabbage forks, chop it with a special knife, put it in a deep bowl.

Prepare ripe, brightly colored, sweet beets. Peel it and chop it with a vegetable grater.

Put a layer of cabbage in a glass container, tamp it with a wooden "pusher", add a layer of chopped beets.

Cover it with cabbage and repeat the procedure a few more times.

Pour sugar and salt into the vegetable mixture.

Pour cold purified water into the jar in a thin stream so that it covers the vegetables, cover and leave for 45-50 hours, piercing the mixture from time to time so that it releases air.

Sauerkraut with beets without vinegar is infused warm for 2.5 days.
After 55-60 hours, put the sauerkraut with beets in the cold, our sauerkraut is ready. With fragrant homemade butter, potatoes or buckwheat, it will delight you on a cold winter day.

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

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

You will need:

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

How to prepare sauerkraut in large pieces:

Remove unnecessary upper leaves from the cabbage fork, remove the stump. We cut the rest into large pieces.
Cut the beets peeled from the skin, chop them into strips.
Cut the celery into large cubes, gently wash the pepper, remove the seeds and cut into small slices.
The specified amount of ingredients is enough for several jars, so we put the products in them.
Prepare the marinade separately. Pour salt into the water and put it on fire.
When the liquid boils, pour vinegar into it.
Pour the cabbage in jars with the resulting marinade.
We roll them up, or just close them with a lid. As soon as the jars have cooled down, put them in the refrigerator or in another cold place.
The snack can be eaten after two days, but it is best to leave it for the winter.

Cooking recipe without vinegar

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

List of components:

two carrots;
granulated sugar - 25 gr;
cabbage - 2 kg;
salt - 30 gr;
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:

The washed cabbage, peeled from the upper leaves, must be cut into 5 cm wide cubes.
Peel off any dirt and skin from carrots and beets. We either wipe them on a grater, or chop them into strips.
We place processed foods in three cans of 3 liters each.
We throw crushed cloves of garlic at the bottom.
Next, we throw in carrots, cabbage and beets.
Put the lavrushka leaves and chopped chili peppers.
Pour water into a saucepan, add sugar and salt there, bring to a boil.
When the liquid has cooled down a little, fill the jars with it.
Close the jars with lids and store in a dark place.
The next day, open the jars, slightly press down their contents with a fork. This is done to release air.
Tighten the lids tightly and do not open them for another 4 days.
During this time, the cabbage will ferment and be ready for use. Bon Appetit!

Option for the winter in brine

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

Recipe composition:

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

How to prepare sauerkraut with beets in brine:

We process cabbage forks by removing unnecessary leaves from them.
We chop the rest into thin strips.
Rinse the vegetables under the tap and remove the peel from them.
Pass the carrots and beets through a grater.
We disassemble the garlic into cloves, remove the husk from each.
We wash them and cut them into slices.
Let's prepare cans for preservation.
We put in them in turn: cabbage, chopped beets, carrots, garlic.
Now let's start over the layers. The last will be the cabbage.
For the brine, boil water, add salt and sugar to it.
Pour vegetables into jars, cover with a nylon lid.
We keep the dishes in a warm place for three days. So the salad will ferment faster.
Open the lid from time to time and bleed the air from the container. If foam has formed, remove with a spoon.
Once 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 gr;
white cabbage - 1.7 kg;
one beet;
horseradish root - 30 gr;
one chili pepper;
salt - 30 gr;
one carrot.

How spicy sauerkraut is prepared:

Rinse cabbage, carrots, beets and remove dirt, unnecessary leaves or peels.
Cut the beets into half rings.
We process the carrots on a coarse grater.
Chop the garlic cloves finely.
Divide hot peppers in half, remove seeds and partitions and chop finely.
Take a pan and place a layer of beets on the bottom.
We clean the horseradish and process it in a blender.
Chop the cabbage finely.
In a bowl, stir together cabbage, carrots, peppers and horseradish.
Pour this mixture into a saucepan.
Simultaneously prepare the marinade by adding salt and sugar to the water and bringing to a boil.
Once the water has cooled, pour it into a pot of vegetables.
We put a plate on the salad, and put something heavy in it. We need the cabbage to crumple well and give juice.
Put it in a warm place and wait 4 days.
Every day, pierce the cabbage mass in several places so that the air comes out, otherwise the dish will acquire a bitter taste.
When serving salad, season it with vegetable oil. Bon Appetit!

Without salt

Salt does not affect the fermentation process of cabbage in any way. So, who does not like overly salty foods, ferment cabbage without salt.

Recipe components:

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

Rinse all ingredients under the tap.

Process the cabbage forks and chop into large chunks.
Chop the peeled beets and carrots into long sticks.
Remove the peel from the onion and cut it into rings.
Put the food in the pan one by one. First comes cabbage, then onion rings, carrots, beet sticks, lavrushka. Sprinkle with caraway seeds if desired.
Fill everything with clean water. It is best to buy it in a store.
We put a flat plate on top and some heavy thing on it.
We put the dishes in a warm place.
Remember to check the food every day, deflate, and collect the foam.
After three days, the cabbage will ferment.
Eat it immediately for lunch, dinner, or leave it in jars for the winter.

You will need:

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

Step-by-step cooking:

Chop the peeled cabbage forks into thin slices.
We put peeled carrot roots and beets through a grater.
Peel the garlic cloves. If the slices are too large, divide them in half. Leave the rest of the teeth as they are.
It remains to put a layer of cabbage, beets, carrots, garlic and again the main component in the jars.
Boil water and add salt, sugar, vinegar and stir. It turned out to be a marinade.
We fill them with jars of vegetables.
Put a heavy object on top of the cabbage.
We move the banks closer to the warm radiators and wait three days.
Check the condition of your homework every day, let the air out.
Try sauerkraut. If everything is in order, send it to the refrigerator.

Cabbage with beets is prepared according to different recipes. The first is a quick pickled cabbage recipe. The second one is longer in time, since the cabbage with beets is sauerkraut. Both are presented in this issue.

Pickled cabbage with beets

One of the most common vegetables in our diet is cabbage. It is used for preparing salads, as well as first courses and side dishes. The vegetable contains a lot of fiber and liquid, so it is well absorbed by our body. It is used fresh, stewed and sauerkraut. Well-known dishes: cabbage rolls, borscht, cabbage - it is impossible to cook without this vegetable.
It will take two days to marinate cabbage with a beet.

We need the following products:

white cabbage 1.5 - 2 kg,
carrots - 2 pcs.,
beets - 1 pc. (medium size),

To prepare the marinade:

lava leaf 3-4 pcs.,
sugar - 150 g,
salt - 2 tbsp. l.,
allspice (peas) 3-4 pcs.,
bitter pepper (peas) 4 pcs.,
vinegar 9% - 200 g.

Let's prepare the vegetables.

We peel the carrots, wash them with cold water and cut them into slices with a knife or vegetable cutter.

Wash the beets with water, peel them. Cut into pieces and cut each into pieces.

Freeing the garlic from the husk. Grind on a cutting board with a knife.

We take cabbage weighing up to 2 kg. It should be white with no damaged sheets. Rinse under running water. Place on a cutting board and cut in two with a knife. Remove the stump and cut into large pieces (slices). If desired, the pieces can be cut into smaller pieces.

Let's cook the marinade. Pour one and a half liters of water into a saucepan. Pour in sugar, salt, bay leaf, allspice and bitter pepper. Stir everything with a spoon and set to boil on fire. We boil for 3 minutes from the moment of boiling, at the end we pour in the vinegar and turn off the heat.

For pickling cabbage, take a clean 3 liter jar. We begin to lay vegetables in layers. Put chopped carrots and beets at the bottom. Now the cabbage wedges and sprinkle with chopped garlic. Again: carrots, beets, cabbage, garlic and so on to the top of the jar.

Now fill the cabbage with marinade. We cover with a lid and leave in the room for two days.

After two days, put the cabbage on a plate. You can, if desired, cut the cabbage into smaller pieces and season with aromatic vegetable oil.
Bon Appetit!

Sauerkraut has very useful properties. The acidic bacteria formed during fermentation provide invaluable benefits to the body. It takes at least three days or even more to cook sauerkraut. It depends on the room temperature. The higher the temperature, the faster fermentation occurs, and the cabbage with beets sour faster.

Sauerkraut can be cooked and eaten at any time of the year. This is an inexpensive, healthy and tasty dish. Thanks to the addition of beets, the salad is bright and appetizing. The presented recipe for cabbage with beets is quite young, but has already been tried and appreciated by many housewives. It is good because the dish is prepared without vinegar. This is a great benefit for those with stomach problems.

Sauerkraut pieces with beets

Sauerkraut with beets is essentially a ready-made salad that will help out when you need to quickly set the table. Thanks to its pleasant sourness, it will complement and decorate the taste of any side dish. Cooking the dish does not take much time, the process does not require any special culinary skills.

Sauerkraut will be prepared in pieces, and not finely chopped. Thus, it turns out to be more juicy and crunchy. If you think that dishes should not only be tasty, but also look spectacular, then cabbage tinted with bright beet juice will help you decorate the table beautifully.

You can praise a delicious salad for a long time. But than reading about it for a long time, it is much better to quickly prepare a healthy and mouth-watering dish that your family will surely enjoy.

Ingredients:

four kg of fresh cabbage;
one medium head of garlic;
horseradish root 50 g;
beets 200 g;
hot red pepper (chili, cayenne) 1 - 4 pods;
two liters of brine water (boiled);
100 g of sugar, salt.

Cooking process:

Wash and peel the beets.

Prepare spices.

Cut the beets, garlic, horseradish, pepper into thin slices.

Pour salt and sugar into hot boiled water, cool the brine to 40 degrees.

Choose salted cabbage. Kvass cabbage according to this recipe is not difficult, it is not required to chop it for a long time and painstakingly, it is enough to cut it into large pieces.

Cut the head of cabbage into pieces weighing 300 - 350 g, cut the stumps.

In a container for pickling (enamel pan, bucket, container), lay cabbage in layers, adding chopped beets, garlic, pepper to each layer.

Pour with brine, cover with a plate so that the brine is on top.

For two days, keep cabbage with beets warm, at a temperature of +20 degrees, another three to four days - in a cool (cellar, refrigerator).
On the seventh day, sauerkraut is ready in large pieces. It turns out delicious, crispy, moderately spicy and very beautiful.

For the step-by-step photo recipe for preparing cabbage, we thank Natalya Alekseevna Salmina.

You may be interested in the recipe for making crispy sauerkraut:

Sauerkraut is considered a primordially Russian dish, although the recipe was previously known in China, Korea and other Asian countries. The Georgians came up with the idea of adding various vegetables to the traditional sauerkraut, such as beets, carrots, garlic or horseradish. It not only looks beautiful, but also benefits - saturates the body with vitamins, therefore it is recommended to eat sauerkraut in winter. How to cook sauerkraut with beets in Georgian style, and what other popular and simple recipes are there?

Beets are a very valuable vegetable that does not lose useful vitamins even after heat treatment. Cabbage and garlic make the dish three times healthier, because these vegetables are great at fighting microbes and are able to preserve health during colds.

Sauerkraut with beets and garlic

Important: only coarse rock salt, without additives, is suitable for fermentation. When fermentation begins, iodized salt will slow down the process, which can cause cabbage to become "snotty", darken and lose its presentation.

Ingredients

Servings: - + 50

Cabbage 2 pcs.
Beet 1 PC.
Coarse rock salt 3 tbsp. l.
Sugar 2 tbsp. l.
Peppercorns 3-5 pcs.
Water 1 l
Garlic 5 tooth.
Vinegar 1 tbsp. l.
Bay leaf 1-2 pcs.

Per serving

Calories: 61 kcal

Proteins: 2.9 g

Fats: 0.2 g

Carbohydrates: 12.6 g

60 minutes Video Recipe Print

Prepare the head of cabbage: remove the top leaves from the cabbage, cut it into quarters, and then finely chop it.

Three beets on a fine grater, mix both vegetables and mash them well until the cabbage lets out the juice.

Finely chop the garlic and add to the future sauerkraut

We put the mixture in a jar or in an iron enameled bucket, put it tightly with a slotted spoon. Layer with bay leaves and peppercorns.

Boil water, pour sugar and salt into it. After our marinade boils, add the vinegar. Let the water cool down a little, and then pour the future beetroot sauerkraut.

We close the jar with a lid and put it in a cool place for 2 days.

Check your sauerkraut periodically for a slimy film. On day 3, you need to open the lid and pierce the mixture with a skewer so that carbon dioxide comes out. Then press the sauerkraut tightly with a slotted spoon.

After 4 days from the start of cooking, you can enjoy the cabbage. This way of salt is not the fastest, but if the recipe was followed, the dish will turn out to be very crispy and tasty.

Homemade sauerkraut with beets can be stored for several months if kept in a cool place - refrigerator or basement. You can close the jar and send it to the cellar before winter, so that later you can get a shock dose of vitamins. In such a salad, every calorie is useful, and the taste is so bright and piquant that friends will definitely ask for a recipe.

Advice: you can cook sauerkraut without vinegar, as many eminent chefs and people with gastritis who are prescribed a diet do. Instead of vinegar, lemon essence or sour cranberry is used, which perfectly disinfects vegetables and promotes the fermentation process

How to cook with carrots

Cooking time: 3 days

Servings: 50

Energy value

proteins: 1.1 g;
fat: 0 g;
carbohydrates: 4.1 g;
calorie content - 21.2 kcal.

Ingredients

cabbage - 2 heads of cabbage;
beets - 1 pc.;
carrots - 2 pcs.;
rock salt - 3 tablespoons;
sugar - 3 tablespoons;
peppercorns - 3-5 pcs.;
water - 1.5 liters;
vinegar - 1 tablespoon;
red pepper - 1 pinch;
bay leaf - 1-2 pcs.

Step by step cooking

Prepare the vegetables for cutting: the cabbage must be peeled from the top leaves, the beetroot and carrots must be peeled and then washed.
Chop the cabbage finely. It can be grated on a coarse grater if you are not sure that it will juice later.
Three carrots and beets on a grater or cut into small cubes to diversify the dish.
Pour all the vegetables into one bowl and wrinkle with our hands until the cabbage begins to release juice.
Add pepper and chopped bay leaves to the mixture.
Sterilize the jar: you can put cabbage leaves, lavrushka and peppercorns on the bottom.
We fill the container with sauerkraut, ram it with a spoon or slotted spoon.
We start preparing the marinade: pour water into a saucepan, add sugar, salt and vinegar. Let it boil for two minutes, then fill the jar up to the shoulders.
We close the container with a lid and leave for fermentation at room temperature for 2 days.
On the 3rd day, be sure to pierce the entire jar to the bottom with a wooden stick in order to release carbon dioxide, otherwise the sauerkraut will taste bitter (this happens when the lactic sourdough has stopped) and will harm instead of benefit.

Sauerkraut with beets and carrots that rivals barrel pickles is ready! For a simple serving, parsley with its neutral taste and a slice of black bread are suitable. A jar of sauerkraut can be stored in the refrigerator or basement: at low temperatures, the dish remains fresh for several months.

Sauerkraut pieces

It is a popular product that is well known in Georgia. The main difference from the classic sauerkraut recipe is that vegetables must be cut into even large pieces, and not shredded. This does not in any way affect the quality of the dish; on the contrary, it makes it more original. The slices are very appetizing. The method is reliable, such a pellet is fermented quickly.

Cooking time: 12 hours

Servings: 50

Energy value

proteins: 3 g;
fat: 0.2 g;
carbohydrates: 12.6 g;
calorie content - 60.9 kcal.

Ingredients

cabbage - 2 pcs.;
beets - 1 pc.;
salt - 3 tablespoons;
black pepper or white peas - 3-5 pcs.;
water - 1 liter;
garlic - 5 cloves;
vinegar - 1 tablespoon;
celery - 1 bunch;
chili pepper - 1 pod;
bay leaf - 1-2 pcs.

Step by step cooking

We clean the cabbage from the upper leaves, wash it thoroughly, prepare the beets.
Before fermenting, cut cabbage and beets into small squares or cubes. We also chop the garlic and celery. Finely chop the chili peppers.
We mix the resulting mixture and send it to a pre-prepared fermentation jar along with bay leaves and pepper. Some culinary specialists prefer to cover vegetables in parts (in separate layers) to get a juicy color transition.
Prepare the marinade: pour water into a saucepan and wait until it boils. Then add salt and vinegar there, continue to cook for another 2 minutes.
Pour the cabbage with the resulting marinade so that the water completely covers it.
We wait until our dish cools down, and then put it in the refrigerator, where it should be marinated for 12 hours.

Georgian cabbage can be stored for several weeks, provided it remains in the marinade. It is advisable to keep the dish in the refrigerator in a closed container.

Advice: Georgians deliberately cut vegetables in large chunks, but if you are not sure that the dish will cook correctly, you can make your own changes - before salting, grating or chopping them.

Spicy Cooking Recipe

Many people in the store immediately stick to the shelf of sauces that "burn" in their mouths. If you like spicy and spicy dishes, then you should definitely try to cook sauerkraut according to this recipe.

Already looking at the photo it becomes clear - you will lick your fingers! And after watching the video, he is drawn to the kitchen to cook homemade pickles.

Cooking time: 3 days

Servings: 50

Energy value

proteins: 2.8 g;
fat: 0.1 g;
carbohydrates: 13.5 g;
calorie content - 64.5 kcal.

Ingredients

cabbage - 2 pcs.;
beets - 1 pc.;
coarse rock salt - 3 tablespoons;
sugar - 3 tablespoons;
peppercorns - 3-5 pcs.;
water - 1 liter;
garlic - 5 cloves;
vinegar - 1 tablespoon;
horseradish - 100 gr.;
chili pepper - 1 pc.;
bay leaf - 1-2 pcs.

Step by step cooking

Wash vegetables thoroughly. Make sure that the fruits are fresh, without any signs of rotting, otherwise all the work may be in vain.
Chop the cabbage and finely grate the beets. Place the vegetables in a bowl and wrinkle them until the juice comes out. If the cabbage is dry, don't worry, as you can fix it with marinade.
Finely chop the horseradish, garlic and chili pepper, add to the future sauerkraut.
Tumble the vegetables tightly with a slotted spoon into a liter jar or other prepared container. We spread the bay leaves and peppercorns.
Put salt and sugar on top, and then fill the jar with cold water approximately up to the shoulders.
Leave the sauerkraut to wander for about 2 days at room temperature, periodically piercing the container with a large wooden knitting needle to release the gas. Pierce to the very bottom, otherwise the cabbage will turn bitter. At a low temperature, a spicy-sour snack will cook for several days longer, the fermentation process will take longer. To prepare vegetables that are set to ferment for a certain event, you need to take into account the temperature in the room.

On the third day, salted cabbage is considered ready. Hide it in the refrigerator or basement where it will be stored at low temperatures for several months. We do not recommend keeping it for more than six months, it will become sour, like kvash. Bon Appetit!

Advice: if the dish turns out to be too spicy, you can do the following - drain the brine and slightly dilute it with water. But true lovers of "hotter" never complain that it turned out sour or sharp. Everything is normal here, you can safely ferment!

How to cook without adding salt

Cooking time: 50 minutes

Servings: 20

Energy value

calorie content - 35.5 kcal;
fats - 0.1 g;
proteins - 1.9 g;
carbohydrates - 6.8 g.

Ingredients

beets - 300 g;
carrots - 120 g;
onions - 80 g;
bay leaf - 5 pcs.;
cumin - 10 g;
water - 3 l.

Step by step cooking

Remove the top leaves from the cabbage head, wash it under the pressure of cool water and, after drying it with paper towels or napkins from excess phlegm, chop it into rather large pieces about 1 - 2 cm wide.
Peel the carrots and beets from the skin with a housekeeper (peeler), rinse them under the tap with a cold stream and chop them into long straws.
Remove the husk from the onion, rinse it carefully and cut it into thin rings.
We transfer the prepared vegetables to the utensils allocated for pickling, in this sequence - first there is a layer of cabbage, then onion, carrots, beets, chopped laurel leaves and caraway seeds. We repeat this sequence until the end of the ingredients, while the last layer must be cabbage leaves.
We rearrange the container with the future snack closer to the warm radiator and fill it with three liters of clean drinking water. Be sure to keep in mind that the liquid level should be about 10 - 15 cm below the edge of the pan.
Then we cover the vegetables with a large flat plate in diameter, put heavy oppression on top, they can serve as a 3-liter bottle filled with liquid, and leave in this form to ferment for three days. Do not forget to periodically release the resulting gases from the cabbage by sorting and stirring vegetables with clean hands.
After three days, we lay out the snack on a clean glass container and put it in the refrigerator for storage.

Advice: the juice obtained during the pickling of cabbage should not be poured, it can be drained into a plastic bottle and used instead of water for subsequent recipes, or drink half a glass twice a day to maintain the body's tone, saturate it with vitamin C and strengthen the immune system.

Recipe for the winter in brine

Cooking time: 55 minutes

Servings: 20

Energy value

calorie content - 41.9 kcal;
fats - 0 g;
proteins - 2.1 g;
carbohydrates - 8.4 g.

Ingredients

white cabbage - 1.5 kg;
beets - 450 g;
garlic - 120 g;
hot chili pepper - 25 g;
water - 1.5 l;
table salt - 90 g.

Step by step cooking

We remove the top leaves from the cabbage, wash it under a running stream, cut out the stump and cut into rather large random pieces - the main thing is that they fit into the jar.
We chop the peeled and washed beets and garlic teeth into thin slices, and hot peppers, freed from all seeds and partitions, into large rings.
In the prepared disinfected glass container, tightly tamp the vegetables in layers in the following sequence - beets, chili, garlic, cabbage. And so on to the very top of the can, the last layer should be a cabbage leaf.
Following this, we proceed to cooking the brine. To do this, bring one and a half liters of filtered water to a boil and completely dissolve 90 grams of rock table salt in it.
Move the container with vegetables into a deep bowl, fill it with hot brine, put oppression on top and ferment the cabbage for five to six days. Be sure to release the resulting gases several times a day and add juice that has poured out of the can back.
After the specified period of time, tightly close the container with a nylon lid and put it in the refrigerator.

The recipe for cabbage with beets is almost the same as for ordinary sauerkraut, but during the cooking process the cabbage takes on a pronounced pink color. This can be used, as an elegant dish will be an excellent decoration for a festive table. Feel free to experiment, add different vegetables and spices to sauerkraut, and over time, you will create the perfect recipe!