How to prepare cabbage with horseradish: recipes from experienced housewives

Pickled cabbage with horseradish helps to fight colds in winter. These foods are rich in vitamin C, which boosts immunity. By consuming the dish during the cold season, you will protect your body from viruses and bacteria.

In this article, we will share different recipes for cabbage with horseradish.

Selection and preparation of ingredients

Experienced housewives for pickling choose late varieties of cabbage. They are strong with crispy white leaves.

Council. When buying, squeeze forks with your hands. The characteristic crunch indicates the firmness of the cabbage.

Before salting, the top leaves are removed from the cabbage. Cut the forks in half, inspect for rotten leaves.

Depending on the method of preparation, cabbage is finely chopped, cut into large or medium pieces.

Horseradish roots are chosen 1-1.5 cm thick with a rough light skin. With slight pressure or scratching, a characteristic acrid odor should appear. On the cut, white flesh is noticeable.

For the preparation of cabbage with horseradish, medium or coarse food (table) salt is used. There are many different impurities in it. They settle to the bottom when the marinade is cooked. Use iodized salt it is impossible - the vegetables will be soft and tasteless, the workpiece will quickly deteriorate.

How to cook horseradish cabbage

Horseradish root is a natural preservative. Thanks to him, the cabbage retains its taste and freshness.

Ingredients and proportions:

• white cabbage - 1.5 kg;
• horseradish root - 100 g;
• coarse table salt - 50 g;
• sugar - 20 g;
• water - 1.5 l.

Cooking instructions:

1. Prepare a brine: put salt and sugar in boiling water. After dissolving, leave the brine to cool.
2. Remove the top leaves from the cabbage and chop finely.
3. The horseradish root is washed, peeled and chopped on a fine grater.
4. In a deep bowl, mix cabbage with horseradish and crumple until juice is formed.
5. Pour the mass with cooled brine.
6. They put a load on top.
7. At room temperature, the workpiece costs 3 days.
8. The next 2 days, the cabbage is kept in the refrigerator.

6 day sauerkraut with horseradish ready.

Recipe variations

There are many ways to cook horseradish cabbage. Adding to recipe other vegetables or spices change the taste, but do not impair it.

Instant cabbage

The preservation process is quick when using a hot marinade.

Ingredients and proportions:

• cabbage - 1 kg;
• medium carrots - 1 pc .;
• onions - 2 pcs.;
• garlic - 2 large cloves;
• horseradish root - 30 g.

Fill:

• water - 1 l;
• coarse salt - 30 g;
• sugar - 50 g;
• vinegar 9% - 50 ml;
• vegetable oil - 3 tbsp. l.

Cooking instructions:

1. The forks are cleaned from the upper leaves, chopped on a special grater or finely chopped with a knife.
2. Peeled carrots are chopped on a coarse grater.
3. The garlic cloves are peeled and cut into cubes.
4. Peel and cut the onion into half rings.
5. The peeled horseradish root is chopped on a grater.
6. Mix vegetables in a bowl.
7. The marinade is boiled: the water is brought to a boil, salt, sugar are added, vegetable oil is added. The boiling marinade is removed from the heat, vinegar is added.
8. Vegetable mass is poured hot.
9. Stir again so that all vegetables are saturated with the pour.

Delicious salted cabbage with horseradish will be ready to eat after cooling completely. For further storage, vegetables are transferred to glass jars. The salad is kept in the refrigerator for 14 days.

With carrots

Ingredients and proportions:

• cabbage - 2.5 kg;
• horseradish root - 250 g;
• medium-sized carrots - 5 pcs.;
• water - 1.5 l;
• coarse salt - 50 g;
• sugar - 50 g.

Cooking instructions:

1. The brine is boiled: the water is brought to a boil, salt and sugar are added. Turn off the heat after complete dissolution. Cool to room temperature.
2. The peeled horseradish root is chopped on a medium grater.
3. The cabbage, peeled from the top leaves, is chopped.
4. Washed and peeled carrots are chopped on a coarse grater.
5. Mix vegetables in a deep container. Crush hands.
6. Pour the mass with cooled brine.
7. They put the load.
8. The workpiece is removed to a cool place for 3 days.
9. Every day, remove the foam, pierce it with a wooden stick to remove carbon dioxide.

On the 4th day, the cabbage is ready for use.

With honey

Ingredients and proportions:

• cabbage - 2 kg;
• horseradish root - 50 g;
• coarse salt - 30 g;
• liquid honey - 50 g.

Cooking instructions:

1. The cabbage, peeled from the upper leaves, is cut into strips of medium thickness.
2. The peeled root is crushed on a fine grater.
3. In a deep container, mix cabbage with horseradish. Knead until cabbage juice appears. Sprinkle with salt, add honey.
4. They put the load.
5. At room temperature, pickles are worth 72 hours.
6. Check for foam on the surface every day. It is harvested, the cabbage is pierced to eliminate carbon dioxide.
7. A light brine will tell you that the cabbage is ready. Transfer the pickles to glass jars. Put it in the refrigerator.

With vodka

The vodka content is small, the whole family can eat.

Ingredients and proportions:

• white cabbage - 2 kg;
• carrots - 2 pcs.;
• water - 1.5 l;
• vodka - 3 tbsp. l .;
• coarse salt - 50 g;
• sugar - 50 g;
• cloves - 5 pcs.;
• peppercorns - 5 pcs.;
• bay leaf - 3 pcs.

Cooking instructions:

1. Remove the top leaves from the cabbage. Cut into 4 pieces. Take out the stump. The quarters are cut into small pieces with a knife.
2. Peeled carrots are chopped on a coarse grater.
3. Mix vegetables in a deep bowl.
4. The vegetable mass is transferred to glass jars.
5. Prepare the marinade: salt and spices are poured into the heated water, stir until the salt is completely dissolved.
6. Pour vegetables with hot marinade.
7. Gauze is tied to the jar so that the cabbage does not fall out during fermentation.
8. The jar is placed in a deep basin, into which excess liquid will drain.
9. The workpiece is removed to a dark, cool place for fermentation for 2-3 days.
10. During this time, remove the foam, pierce the cabbage with a wooden stick.
11. The fermentation process is complete if there is no foam or bubbles.
12. The brine is drained. Add vodka and sugar to it. Cabbage is not squeezed.
13. Pour vegetables.
14. For longer storage, they are rolled up with metal lids.
15. They are stored in the basement, cellar, refrigerator.

With tomatoes

Ingredients and proportions:

• cabbage - 2 kg;
• small red tomatoes - 2 kg;
• horseradish root - 30 g;
• garlic - 10 large cloves;
• dill - 2 umbrellas;
• water - 0.5 l;
• coarse salt - 50 g;
• bay leaf - 3 pcs.

Cooking instructions:

1. The forks are cleaned of the upper leaves. Cut into pieces. The stump is removed.
2. The tomatoes are washed.
3. The horseradish root is peeled and cut into small pieces.
4. Dill umbrellas, cloves of garlic, pieces of horseradish are placed at the bottom of the glass jar.
5. Pieces of cabbage and whole tomatoes are placed on top.
6. Prepare a marinade: pour salt into boiling water, put a bay leaf. Boil for 5-6 minutes. Take out the bay leaf.
7. Allow the marinade to cool.
8. Vegetables are poured with warm brine.
9. Close the jar with a nylon lid with holes (use lids for compote).
10. Put the workpiece in a cold place for fermentation for one month.
11. The prepared pickles are stored in the refrigerator for 2 months.

With parsley

Ingredients and proportions:

• cabbage - 2 kg;
• parsley - 20 g;
• beet- 100 g;
• garlic - 5 large cloves;
• horseradish root - 20 g;
• bell pepper - 2 pcs.

Brine:

• water - 1 l;
• coarse salt - 50 g;
• sugar - 50 g.

Cooking instructions:

1. Brine is prepared: salt and sugar are dissolved in boiling water. Leave to cool.
2. Peeled from the top leaves of the forks, cut into 4 parts. Cut the stump.
3. Garlic is peeled and cut into slices.
4. Parsley is washed, large stems are removed and coarsely chopped.
5. Horseradish root is peeled and chopped on a grater.
6. The peeled beets are cut into large slices.
7. Vegetables are placed in a deep basin.
8. Pour in warm brine.
9. They put the load.
10. Leave at room temperature for 5-6 days.
11. Pickles are transferred to jars. Put in a refrigerator or cellar.

With garlic

Ingredients and proportions:

• forks - 4 kg;
• large carrots - 3 pcs.;
• dill - 50 g;
• parsley - 50 g;
• garlic - 10 large cloves;
• horseradish root - 50 g;
• coarse salt - 6 tbsp. l .;
• sugar - 3 tbsp. l .;
• bay leaf - 4 pcs.;
• peppercorns - 6 pcs.;
• vegetable oil - 4 tbsp. l .;
• water - 2 l.

Cooking instructions:

1. Peeled from the top leaves of the forks, cut finely.
2. Peel and chop carrots on a coarse grater.
3. Parsley and dill are washed and finely chopped.
4. The garlic is peeled and passed through a press.
5. The horseradish root is chopped on a fine grater.
6. The ingredients are placed in a deep enamel pot. Stir.
7. The brine is boiled: salt, sugar, peppercorns, bay leaves, vegetable oil are put in boiling water. Boil for 6-7 minutes. The bay leaves are removed.
8. Pour vegetables with hot brine.
9. Leave the pickles at room temperature for 24 hours.
10. For further storage, they are transferred to jars and placed in a refrigerator.

With apples

Use sweet and sour apples.

Ingredients and proportions:

• cabbage - 1 kg;
• apples - 3 pcs.;
• carrots - 2 pcs.;
• horseradish root - 30 g;
• coarse salt - 30 g.

Cooking instructions:

1. The peeled forks are finely chopped.
2. Peeled carrots are cut into strips.
3. The apples are washed, cored and cut into 8-10 slices.
4. Horseradish root is cleaned and chopped on a coarse grater.
5. Cabbage, carrots, horseradish are mixed in a container. Crush.
6. Add apples. Stir.
7. Sprinkle salt on top.
8. They put the load.
9. Vegetables are placed in a cool place for 2 days.
10. Pickles are laid out in banks. Put in the refrigerator for storage.

Storage rules

To store the workpieces, choose a dark, cold place.

Other conditions depend on:

1. Cooking method. When using hot marinade the workpieces are ready in a day. But they are stored for only 2-3 weeks in the refrigerator. The long fermentation process at home at room temperature increases the further shelf life of the workpiece up to 2-3 months.
2. Ingredients. Marinade with vinegar will increase shelf life. If the proportions indicated in the recipe are significantly violated, the workpiece deteriorates.
3. The container in which the pickles are stored. Glass jars are considered convenient. They are different in volume, tightly closed with lids. Large volumes are stored in enameled pots, buckets, barrels.

Tips from experienced housewives

In conclusion, we will give some secrets of experienced housewives:

1. Horseradish root is easier to chop if left in the freezer for 30 minutes.
2. So that there is no irritation of the mucous membrane and lacrimation, while rubbing horseradish, the bowl is covered with a film.
3. To ensure that the top layer is always under the liquid during fermentation, vegetables are periodically tamped.
4. To give the salty a pleasant aroma and taste, different seasonings are used.

Conclusion

There are many varieties of pickled cabbage with horseradish and other vegetables. When choosing a recipe, it is easy to consider all the preferences of family members. In the cold season, pickled cabbage with horseradish serves as an additional source of vitamins.

It is convenient to store pickles in glass jars for the winter. Containers of different sizes allow you to rationally distribute the prepared snack and use it as needed.