How to cook sauerkraut with horseradish and carrots tasty and simple

Sauerkraut for the winter - one of the favorite winter blanks for gardeners. It is tasty and juicy, easy to prepare and has a long shelf life. They love to ferment cabbage with carrots and horseradish - it turns out a spicy and piquant snack for side dishes and vegetable salads, meat and fish. Cabbage is prepared with and without vinegar, honey or apples are added for sweetness.

In the article, we will consider in detail how to properly ferment cabbage with horseradish and carrots for the winter in jars and what recommendations to follow when cooking.

Why add horseradish to sauerkraut

Horseradish root saturates the appetizer with a spicy pungent taste and aroma, this dish awakens the appetite. The horseradish root contains disinfecting components that kill microbes and keep the cabbage healthy and crispy for a long time.

Benefits and harm, calorie content

100 g of horseradish contains 56 kcal, so this snack will not harm the figure... It contains fiber, vitamins C, E and PP, calcium, sodium, phosphorus and nitrogenous substances. Horseradish has a diuretic and expectorant effect, antibacterial effect. Horseradish lotions disinfect wounds and abrasions, treat back and lower back pain. An infusion based on it eliminates age spots and freckles.

Interesting. Horseradish contains resins that improve the body's immunity and protect against environmental influences.

Dishes with horseradish are used with caution by persons suffering from diseases of the gastrointestinal tract. You can not eat a snack during pregnancy and the period of exacerbation of chronic diseases. Some people have an individual intolerance to the product.

Selection and preparation of main ingredients

For cooking, choose young medium-sized cabbages. Cabbage should be of uniform light green color, without damage. More than others for blanks suitable varieties are Nadezhda, Slava, Belorusskaya, Gift, Kharkovskaya winter. They have a high sugar content, which prolongs the shelf life of the product. Before fermentation, the top layer of leaves is removed from the heads.

Carrots are chosen by color and size. Small root vegetables with a thin core and skin are suitable. Carrots should be firm, soft vegetables are not suitable for sourdough. Before cooking, the carrots are washed under cool water and left to dry on a towel.

When choosing horseradish, pay attention to the density of the root - a suitable one has a fleshy white structure and a brown skin. Root vegetables should be clean and whole with a firm, slightly damp flesh. Horseradish should give off a strong vigorous aroma.

How to ferment cabbage with horseradish and pulp

The classic sauerkraut recipe is easy to prepare and you can find all the ingredients in your local market or supermarket. The dish is served chilled.

For cooking you will need:

• 1 kg of cabbage;
• 50 g horseradish;
• 100 g carrots;
• 30 g salt;
• 70 ml of water;
• 5 black peppercorns;
• 2 bay leaves.

Salting recipe:

1. Remove the top leaves from the head of cabbage and chop finely with a knife or grate.
2. Rinse carrots and horseradish root, peel, finely chop.
3. Mix horseradish, cabbage and carrots, transfer to a saucepan. Pour in black pepper and add bay leaves.
4. Pour salt into the water and mix. Boil and pour the resulting brine into the cabbage.
5. Cover with a lid and leave in a dark, warm place for two days.
6. On the third day, add sugar, stir and put in the cold.
7. After 24 hours, a savory salty snack is ready to eat - put it in sterile jars and close with nylon lids.

Recipe variations

The classic recipe has various variations: with beets, garlic, honey, apples. Such blanks look appetizing and colorful, differ in original taste.

With the addition of beets

An easy-to-prepare recipe is served on the table with potatoes and mushrooms, rye or Borodino bread. Beet colors the dish in a beautiful pinkish color and saturates it with vitamins.

Ingredient List:

• 2 kg of cabbage;
• 300 g of beets;
• 50 g of garlic;
• 200 g carrots;
• 50 g horseradish root;
• 50 g of fresh herbs to taste;
• 1 liter of water;
• 50 g of coarse salt;
• 50 g of sugar.

How to salt:

1. Peel the head of cabbage and cut into small cubes of the same size.
2. Rinse the beets, horseradish root and carrots, grate on a coarse grater. Chop fresh herbs and garlic.
3. Lay cabbage, horseradish root, beets and carrots in a thick-walled enamel saucepan. Sprinkle each layer with herbs and garlic.
4. To prepare brine, mix water, salt and sugar. Boil and cool, pour into a saucepan.
5. Cover and strain for 48 hours in a dark place.
6. Transfer to refrigerator for 3 hours. Arrange in containers and close with lids.

With garlic

The calorie content of winter salad with garlic is 290 kcal per 100 g. It is used to strengthen the immune system - horseradish root and garlic have a strong antibacterial effect.

What is required for cooking:

• 1 kg of cabbage;
• 300 g carrots;
• 10 g horseradish root;
• 5 cloves of garlic;
• 1.5 liters of water;
• 50 g of salt;
• 100 g sugar;
• 5 black peppercorns;
• allspice to taste;
• 30 ml vinegar 9%.

Starter technology:

1. Finely chop the cabbage and mash it slightly with your hands so that juice appears.
2. Grate clean carrots and horseradish root, chop the garlic cloves. Stir and place on the bottom of a clean jar.
3. Prepare the brine: pour salt, sugar and pepper into the water. Bring to a boil and cool, pour in vinegar.
4. Pour the brine into the jars and close the lids. Put away in a cool and dark place. The cabbage will ferment in 3 days.

Before serving, the hostesses sprinkle the appetizer with olive oil or balsamic vinegar, decorate with fresh herbs. In a beautiful plate, cabbage with horseradish and garlic looks good at a festive feast.

No vinegar

Dishes without vinegar do not violate the sensitive intestinal microflora; in moderation, such cabbage is given to children.

List of starter products:

• 500 g of cabbage;
• 200 g carrots;
• 40 g horseradish;
• 30 g salt;
• 2 bay leaves;
• 10 g sugar.

How to salt:

1. Chop the cabbage on a fine grater, chop the horseradish root.
2. Put water on the stove, add sugar, salt and bay leaf, stir.
3. Mix cabbage with horseradish and mash with your hands. Pour with brine and put under the load for three days.
4. Then remove for another three days in a cool place.
5. Place in jars and close with nylon lids.

With honey

The unusual combination of vegetables and honey is liked by lovers of original spicy-sweet dishes.

List of ingredients for fermentation:

• 1 kg of cabbage;
• 200 g carrots;
• 50 g of liquid honey;
• 20 g salt;
• 40 g horseradish root.

Cooking method:

1. Grate horseradish root on a fine grater, cut cabbage into thin strips, chop carrots.
2. Mix honey with horseradish and salt, add cabbage and carrots. Season with honey and put under pressure for two days.
3. Transfer the cabbage to a jar and close the lid.

With apple

Green apples are used to prepare the snack - they add a pleasant sweet and sour taste to the dish.

Ingredient List:

• 600 g of cabbage;
• 100 g of apples;
• 100 g carrots;
• 20 g horseradish root;
• 70 g of salt.

Cooking technology:

1. Remove the top leaves from the head, remove the stalk and chop finely. Transfer to a basin and gently wrinkle with your hands.
2. Peel the carrots and chop finely. Remove the core from clean apples, leave the peel. Grate horseradish root.
3. Stir the ingredients, season with salt. Put under oppression for 2 days. Divide into clean jars and refrigerate.

Cooking secrets

To make the cabbage tasty and retain its nutritional properties for a long time, experienced housewives recommend:

1. For starter culture, use clean dishes and kitchen utensils, the shelf life of the product depends on this.
2. Salt with coarse salt, fine iodized salt is not suitable.
3. Use water bottles as a load - put them on a plate and clean gauze.
4. During fermentation, pierce the cabbage with a wooden spatula several times a day so that gas bubbles come out.
5. Keep cabbage away from batteries and other heat sources.
6. Prepare the brine from pure water.

Terms and conditions of storage

The workpiece is stored in the refrigerator for a year. After opening the can, it is recommended to eat vegetables within a week. Residents of country houses use a cellar or basement for storage. Banks are regularly inspected - if the brine has become cloudy, then the sauerkraut has deteriorated, it is dangerous to use it.

Some housewives freeze it in the freezer - they put it in tight food bags. This product is added to soups and salads.

Read also:

Delicious recipes for the winter: crispy pickled cucumbers in jars without sterilization.

Simple and quick recipes for fermented watermelons.

Conclusion

Sauerkraut with horseradish and carrots is indispensable for making spicy and healthy salads. Use the preparation as an independent dish or serve as an appetizer, pre-watered with vegetable oil and sprinkled with fresh herbs.

Pickles with apples are served with boiled young potatoes, cabbage and beetroot platter is added to borscht. Horseradish and other spices are added to taste. The peculiarity of the sauerkraut is emphasized by bay leaves, black and allspice, parsley and dill. Store vegetables in jars, in the refrigerator or cellar.