Ferment cabbage with beets recipes. Sauerkraut with beets, recipe like my grandmother's instant recipe

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, so 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 excellent at fighting microbes and are able to preserve health during the period of 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 method 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

The 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 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 give 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 leaf 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.
For 3 days, be sure to pierce the entire jar to the bottom with a wooden stick in order to release carbon dioxide, otherwise the fermented milk 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

The 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 into 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 love 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

The 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, 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

The 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 under the tap with a cold stream and chop with 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 - the cabbage layer comes first, then the onion, carrot, beet, 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 everything 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

The 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. Several times a day, be sure to release the resulting gases and add the 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!

Sauerkraut with beets Is not only a beautiful and tasty dish, but also very healthy. Something incredible happens during the fermentation process! A huge amount of vitamin C begins to be produced in it, and even coarse fiber becomes more assimilable. It is useful to eat sauerkraut to improve metabolism, to burn excess body fat, as well as to prevent colds. Together with beets, this dish turns into a "vitamin bomb" with which you can saturate your body and prevent many diseases. But if we talk about this dish, how about, then, of course, such sauerkraut is very fragrant, with a sweet and sour, piquant taste and deserves to be present not only in the daily diet, but also on the festive table. Sauerkraut with beets in large pieces without vinegar, the recipe with the photo has a bright pink shade of cabbage, it looks very appetizing and tempting. Try to use this sauerkraut with beets for .

Ingredients for making sauerkraut

Step by step cooking sauerkraut with beets and carrots with photo

Ready sauerkraut can be served with sliced onion rings, sprinkled with aromatic vegetable oil. Bon Appetit!

Sauerkraut with beets in jars in large pieces

It is very convenient to prepare sauerkraut with beets, chopped in jars, because at the same time, it does not lose its appearance, remains juicy, crispy, and also changes its color to bright burgundy. The seaming is also stored conveniently and for a long time, because the tightly closed lid prevents the development of bacteria in the jar and spoilage of the product.

Everything we need for cooking:

A small head of cabbage, about two to three kilograms;
Large beets;
Large carrots;
Garlic, one large or two small heads;
Slightly more than half of granulated sugar;
Two tablespoons of common table salt
A few peas of black pepper;
Sunflower oil - depending on the number of cans, one tablespoon for each;
Several sheets of lavrushka;
Half a glass of vinegar;
One liter of drinking water.

Preparation:

We start with cabbage. We wash it thoroughly and begin to clean it from the uppermost layer of leaves.
Attention to housewives: I do not recommend using early varieties of cabbage for cooking. Onane will crunch when preserved and will be too loose and not juicy. In addition, later heads of cabbage will contain more nutrients.
We cut the head of cabbage into two equal parts, and then each of these parts into another six to eight equal parts so that we get rectangles.
We wash the red beets. The fruit should also not be very young, otherwise you risk ruining the dish. Peel the beets and cut them in half, and cut each half into medium-sized slices.
We wash and clean the carrots. There can be two options for cutting a vegetable: grate it on a coarse grater, or, like beets, cut into slices. I usually use the second method, but that's up to you.
We wash the garlic and cut it lengthwise into thin slices.
Tip for you: I do not recommend using a garlic press in this recipe, because in this case garlic does not convey its taste and aroma very well.
Mix all the chopped vegetables in one large saucepan and mix thoroughly so that the mixture looks uniform in the jars. We put vegetables in jars.
This step is about making the marinade. Add sugar, salt, pepper, lavrushka to the water, leave to cook for about five minutes. Add vinegar and the marinade is ready. Pour the resulting liquid to the edges of the jar, close the lids, wrap it in a blanket and let it cool to room temperature.

For those who want to see firsthand how to cook this dish, I suggest watching the video:

If you wish, after two days you can already enjoy what a very tasty sauerkraut with beets you have turned out. Bon Appetit!

Sauerkraut with beets in Georgian style

Ingredients to prepare:

Medium-sized cabbage weighing about 2.5-3 kilograms;
A large beetroot vegetable weighing about 1-1.5 kilograms;
Several red peppers to spice up the dish;
Two small heads of garlic;
Two bunches of fresh celery;
Table salt - two to three tablespoons;
Drinking water is about two liters.

Let's start cooking:

The peculiarity of this sourdough is that the marinade, when poured into the jars, is not hot, but, on the contrary, cold. Therefore, the first step in cooking is not about preparing the vegetables, but about preparing the brine. We put a pot of water on gas and begin to boil the water. After bubbles appear in it, add two tablespoons of table salt, cook for literally one minute and turn it off. Leave the salt water to cool to room temperature.
We turn to the preparation of vegetables. Carefully wash the cabbage forks and cut it into two equal parts. We cut each of the resulting halves into pieces, into three or four more equal parts. Small chunks will help the cabbage absorb the beet juice well and color during fermentation.
Thoroughly wash and clean the beetroot. We cut it into thin circles. This can be done with a grater, or you can do it manually, as it is more convenient for you. I use a float to make the circles thin and of equal size.
We wash and clean the garlic and red pepper. You should be careful with garlic, I do not recommend passing it through a garlic press, it is better to cut it into several pieces so that it better preserves its taste and aroma. Cut the red pepper into rings.
We take the jars and begin to lay the vegetables. First beets, then cabbage, and so on in turn, adding also garlic, pepper rings and celery, previously mashed in hands, the topmost layer is again beetroot.
Fill the jars with brine to the very neck, add a little more salt to taste and close the lid.

In three to five days, the dish will be ready, and you will be able to please yourself and your loved ones!

Recipe for sauerkraut with beets, like my grandmother - with vinegar

The recipes for sauerkraut with red beets, with and without vinegar, have the same number of lovers, so today I will tell you about both options, and you yourself decide which one of them will become a permanent dish on the table.

We prepare the ingredients for the future starter culture. We will need:
Medium-sized cabbage forks, weighing up to two kilograms;
Two medium carrots;
Garlic - one medium head;
Beet root crop weighing up to about 1.5 kilograms;
Drinking water - liter;
Sugar sand - three quarters of a glass;
Two tablespoons of table salt;
Lavrushka - two pieces;
Odorless sunflower oil - one glass;
A little hot pepper to taste;
Black peppercorns - several pieces;
Six tablespoons of vinegar.

First, thoroughly wash the cabbage forks and cut it in half. We cut each of the halves into several more identical small parts.

Thoroughly wash and cut the beets. We cut it lengthwise into large, approximately equal-sized straws.

We wash and clean the carrots. We cut it in the same way as beets into large strips.

We take a washed and peeled head of garlic and cut it lengthwise or into strips, or across into plates, as you like. The main thing is not to pass the garlic through the garlic press.

Cooking the marinade. Add lavrushka, salt, granulated sugar, pepper, sunflower oil to the water and cook until the mixture boils. After that, turn off the gas under it and add vinegar.

Pour the resulting marinade into the jars, cover them and leave to cool for a day. After 24 hours, you will already be able to taste the resulting dish.

Vinegar-free option

The second option for cooking sauerkraut with beets is without vinegar. This recipe is also very popular, and I will tell you how to cook it just below.

We prepare the following ingredients:

A small head of cabbage weighing up to two kilograms;
Two pieces of small beets;
Two pieces of medium-sized carrots;
Two pieces of garlic heads;
Sugar sand - a tablespoon without a slide;
Table salt - two tablespoons;
Four pieces of allspice;
Half of hot pepper;
Five leaves of lavrushka;
Two liters of drinking water.

We wash the head of cabbage, remove the top layer of leaves, cut it into two equal parts. We put each piece on the side of the cut and cut it into about 6-8 identical pieces.

The beets and carrots for this recipe should be cut into small strips. We wash the fruits and either rub or cut the beets and carrots very finely.

We fill the banks. First, put the garlic, which was previously chopped or crushed, then beets, carrots, cabbage, spices in turn.

We put the water on gas, add sugar, pepper and salt to it. Cook everything to a boil, turn it off and let it cool slightly.

Now the brine can be added to the jars, tightly close the top with lids and let cool for a day. The next day, open the jars and release the accumulated air by pressing the contents with a spoon or fork. Re-seal the jars and leave for four days. Sauerkraut with beets will be ready very soon!

Armenian sauerkraut

Armenia shares another recipe for sauerkraut with beets. I will tell you about the features of cooking in the next recipe.

Ingredients for the dish:

Two small or one medium forks, not exceeding 2.5 kilograms;
One small beet;
Garlic - one clove;
Two chili peppers;
Celery root;
Three liters of drinking water;
Half a teaspoon of cilantro;
Pepper - a dozen peas;
Lavrushka - two or three pieces;
Six tablespoons of table salt;
Half a cinnamon stick.

Preparation:

Cooking the brine. We put the water on gas, immediately add all the spices to it, wait until the water reaches the boiling point. Turn off the gas and let it cool.
We wash the heads of cabbage, clean them from the upper layers of leaves and cut them into four equal parts. We wash and cut the carrots into circles.
We wash the beets and peel them, cut them into thin slices using a grater or by hand. Rinse the roots thoroughly and cut.
Put cabbage, carrots, beets and spices in the jars one by one. Fill the mixture with marinade, cover with cabbage leaves and leave under load for several days.
After a few days, we put the cans in a cellar or other cold place.

Korean recipe for spicy cabbage with beets

Like most Korean dishes, this recipe has a spicy taste, so it will especially appeal to lovers of spicy preparations.

For the recipe we need:

Medium cabbage, up to 2 kilograms;
Small beets;
Three or four lavrushkas;
Several cloves of garlic;
Drinking water - one liter;
3 tablespoons tablespoons of sugar;
3 tablespoons table salt;
One second cup of table vinegar
Peppercorns - ten pieces.

Cooking steps:

Thoroughly wash the head of cabbage, cut it in half, and then each of the parts into six more parts.
We also thoroughly rinse and clean the beets, cut them into small strips or three on a coarse grater, as you like.
Thoroughly wash and peel the garlic, cut into several slices, in plates. Put all the vegetables in a large container and mix.
We are preparing the marinade. We put the water on gas, after boiling, add sugar, salt, lavrushka and pepper. Cook for another ten minutes, remove the water from the leaves and pepper, then pour in the vinegar.
We put the mixture in jars, pour the marinade into them. Let the jars cool for 24 hours, and then put them in the refrigerator.

Now you can taste the resulting dish, bon appetit!

In Gurian

Now I will tell you about another option, how to ferment sauerkraut with beets in Gurian style. This is another Georgian recipe for a 3 liter jar, but with a slightly different taste.

Ingredients for cooking:

Head of cabbage - 2 pieces;
Two small pieces of beets;
Red pepper - 1 tablespoon;
Apple cider vinegar - 1 glass
Table salt - 2 tablespoons;
Two small cloves of garlic;
Sugar sand - about 1 cup;
Table salt - two tablespoons;
Just over one-second cup of unscented sunflower oil
A liter of clean, potable water.

How we cook:

We wash both cabbage forks and cut them into small pieces to make rectangles.
We wash and clean the beets, rub them on a coarse grater or cut them into plates by hand.
Thoroughly wash off the dirt and remove the peel of the garlic, cut it into medium-sized slices.
We are preparing the marinade, for this we put water, add pepper, and tablespoons of salt and granulated sugar into it. After the mixture boils, pour in the vinegar.
Put vegetables in jars in layers. We pour the resulting mixture into them, let them cool, after that store them where you see fit, but always away from sunlight and heat.

Today I have shared with you wonderful proven recipes for sauerkraut with beets, like my grandmother's - in large pieces in jars, in Georgian, without vinegar and others. Hope you and your family enjoy the food you cook. I wish you good luck and inspiration!

Sauerkraut with beets is a popular vegetable snack that can also be used as an ingredient in a variety of salads. Some people like to put sauerkraut in pies as a juicy filling. This dish is distinguished not only by a piquant taste, but also by a beautiful design - due to the addition of beets, the cabbage turns pink and looks very appetizing.

During pickling, cabbage retains all its beneficial properties., including a large amount of vitamin C. At the same time, the fermentation process that occurs during cooking adds even more substances necessary for the body to this delicacy. You can easily roll cabbage with beets into jars to support the immunity of the whole family during cold weather. However, there are also quick recipes, so you can make a snack right before dinner.

Sauerkraut with beets is prepared using marinade, which contains vinegar, salt, sugar, vegetable oil and water. You can also prepare this dish without adding vinegar. In this case, fermentation takes place with the help of juice, which the vegetables themselves secrete. In addition to beets and cabbage, it can be carrots, bell peppers, onions, garlic, etc.

Cabbage with beets can be cut into thin strips or large pieces, depending on the wishes of the culinary specialist. You can diversify the taste of the dish with the help of aromatic spices, herbs and roots. Garlic and hot pepper are also added for pungency. If desired, you can make a full-fledged winter salad from sauerkraut and beets. It is served along with any other dishes - meat, fish, porridge or potatoes.

Secrets of Making the Perfect Sauerkraut with Beets

Sauerkraut with beets is a bright, tasty and very healthy snack. You can find many uses for it in the kitchen, adding it to salads, baked goods, soups and borscht. Ways, how to cook sauerkraut with beets, quite a lot, and for each of them there are special rules and secrets that will definitely come in handy for novice cooks:

Secret number 1. In order for cabbage with beets to ferment well, they must be pressed with your hands. This will make the juice stand out faster.

Secret number 2. The pickle for pickling cabbage with beets should taste saltier than sea water. To do this, for every 5 kg of cabbage, you need about 100 g of ordinary table salt. You can also use a marine one - you need it a little less.

Secret number 3. All vegetables that you add to the salad should not exceed 15% of the total volume of the dish - the rest should be occupied by cabbage.

Secret number 4. Before cooking cabbage, it must be thoroughly rinsed and darkened leaves must be removed.

Secret number 5. Beets for salad should be chosen based on their color. The brighter the vegetable, the better it will color other ingredients, and as a result, the appetizer will look more impressive.

Secret number 6. If you cook cabbage with beets in jars, then in no case should they be covered with lids during fermentation. It is also necessary to often pierce the salad with a knife - for the gas to escape.

Cabbage without vinegar is just as delicious. At the same time, it will not become sour and will marinate perfectly. The only drawback of this cooking method is the long fermentation period. With vinegar, the fermentation process is much faster. While the cabbage is fermenting, you need to pierce it with a knife several times a day, reaching the very bottom. This will get rid of excess gas. It is also better to place a plate under the jar so that excess juice does not fall on the kitchen surfaces.

Ingredients:

1 head of cabbage;
1 beet;
1 carrot;
4 cloves of garlic;
200 ml of water;
2 bay leaves;
2 tsp black peppercorns;
2 ½ tbsp. l. salt;
1 ½ tbsp. l. Sahara.

Cooking method:

Peel vegetables, chop cabbage, carrots and beets into thin strips.
Put all the vegetables in one large bowl, add half of the salt and sugar to them.
It is good to mash the vegetables, rubbing them with salt and sugar until the juice comes out.
Cut the garlic into slices, put it in a common bowl.
Send bay leaves and peppercorns there, mix.
Transfer the cabbage with beets and carrots to a jar.
Boil the water and dissolve the remaining salt in it.
Pour the brine into a jar of vegetables and leave the cabbage for three days at room temperature.
Close the jar with a lid and store in a cool place or in the refrigerator.

Interesting from the net

The Georgian version of sauerkraut is a dish for savory food lovers. If you are not used to such savory treats, it is better to choose a different recipe. But for true gourmets, you simply cannot find a more delicious sauerkraut! The hostess will certainly be pleased with the simple composition of this dish, because you do not have to make a marinade for it or prepare any ingredients for a long time. In this case, the brine must be cold, so it is better to make it in advance.

Ingredients:

3 kg of cabbage;
1.5 kg of beets;
2 bunches of celery;
3 hot red peppers;
2 heads of garlic;
4 tbsp. l. salt;
2 liters of water.

Cooking method:

Bring the water to a boil, add salt to it and wait until it is completely dissolved.
Remove the brine from heat and leave to cool at room temperature.
Cut the cabbage into large pieces - slices or squares.
Cut the beets into thin slices, the garlic into thick slices, the hot pepper into rings.
Put the vegetables in a wide saucepan in layers: beets, cabbage, beets, garlic and hot peppers, celery (mash it with your hands) and again beets.
Repeat layers until you run out of ingredients, top with beets.
Pour the cabbage with the beetroot brine and cover the saucepan.
Leave the cabbage at room temperature for 4-5 days.
For long-term storage, you can put vegetables in jars and close with silicone lids.

If you want to get sauerkraut faster, then vinegar must be present in the recipe. To diversify the taste of the dish, you can take not only table, but also wine or apple. This recipe will make a full-fledged vegetable salad that will decorate any feast. Compared to other recipes, this makes cabbage really fast - just a couple of hours, and a tasty and healthy snack is ready!

Ingredients:

1 head of cabbage;
1 beet;
1 horseradish root;
3 carrots;
4 allspice peas;
5 black peppercorns;
3 cloves of garlic;
1 pinch of cinnamon
2 tbsp. l. vinegar;
1 tbsp. l. salt;
3 carnation buds;
2 bay leaves;
100 ml of vegetable oil;
500 ml of water;
½ tbsp. l. Sahara.

Cooking method:

Pour water into a saucepan and put on fire.
Dissolve salt and sugar in water, add cinnamon, cloves, bay leaves and peppers to the marinade.
Boil the brine for 5 minutes, then remove it from the heat.
Grate carrots and beets on a coarse grater, chop cabbage, horseradish root and garlic - finely chop.
Stir all vegetables together, pressing them down with your hands to get juice.
Pour vinegar and vegetable oil into the brine cooled to room temperature, stir well.
Pour the marinade over the vegetables and put a load on them for 3-4 hours.

Now you know how to cook sauerkraut with beets according to the recipe with a photo. Bon Appetit!