The best recipes for sauerkraut with horseradish and beets

Sauerkraut with horseradish and beets is a healthy and tasty appetizer that is added to salads and soups, used as an independent dish or as an addition to a side dish. It's easy to cook pickled vegetables, the main thing is to know the secrets and features of pickling. Such blanks are stored for about a year in a refrigerator, cellar or basement.

Consider the most popular sauerkraut recipes.

Features of canning cabbage with beets and horseradish

Canning takes place in several stages. At the first stage, salt extracts moisture from the vegetable, and lactic acid bacteria multiply. The brine becomes cloudy and foam appears.

It is recommended to regularly remove this foam as it serves as a breeding ground for bacteria. The second period is the accumulation of lactic acid, which acts as a preservative, preserves the taste and benefits of vegetables. The third stage - lactic acid inhibits the development of bacteria, which is why the cabbage does not spoil.

Important! Through the preservation process, the ingredients acquire a sweet and sour taste and aroma. It is recommended to follow the recipe and the number of ingredients so that the snack does not turn out too sour or sweet.

Preparing containers and ingredients

For harvesting, medium-late or late varieties of cabbage are used - Snow White, Winter Gribovskaya, Gift... Early varieties have loose heads of cabbage, so for fermentation they do not fit - they lose their elasticity and taste. Before cooking, remove the top layer of leaves and remove the stump. In addition to the main ingredient, additional ones are used - carrots, horseradish, beets, sweet and hot peppers. Vegetables must be ripe, free from damage and defects.

They ferment cabbage in glass jars, enameled pots and buckets, wooden tubs. Banks are compact, convenient to store them in a cellar or basement. Before preparation, jars and lids are washed with soda solution, wiped dry with a clean towel.

Enamel pots are suitable for fermenting vegetables for a large family. Wooden tubs are especially popular - wood saturates the ingredients with a pleasant woody aroma, makes the snack crispy and juicy.

Important! Experienced housewives recommend using pure spring water for cooking, the taste and shelf life of the product depends on this. Another option is to ferment vegetables in store-bought bottled water.

Step by step recipes

We offer you to get acquainted with the most popular sauerkraut recipes with horseradish and beets and learn the secrets of their preparation.

With garlic

Garlic and beetroot dishes are characterized by a pungent taste and a spicy rich aroma. The appetizer is served on the table as an independent dish, added as a dressing to borscht.

What is required for cooking:

• 2.2 kg of cabbage;
• 100 g of beets;
• 30 g garlic;
• 50 g horseradish root;
• 20 g dill;
• 20 g parsley;
• 1 liter of water;
• 50 g of coarse salt;
• 50 g granulated sugar.

Cooking method:

1. Peel the cabbage from the leaves, remove the stalk, cut into strips or slices. Rinse the beets, peel and chop, grate the horseradish on a coarse grater.
2. Rinse the dill and parsley, peel the garlic. Grind the ingredients, mix with the rest of the vegetables and transfer to a deep container.
3. Boil water, add salt and sugar. Cool to room temperature and pour into vegetables. Leave under load for a day.
4. Move to a cool place for 5 days, removing the top layer of foam daily.
5. Arrange in jars and refrigerate.

With carrots

The classic recipe for pickling sauerkraut with horseradish, carrots and beets is easy to prepare, has a bright sour taste and appetizing appearance. Such an appetizer will decorate even a festive dinner.

Ingredient List:

• 700 g of cabbage;
• 70 g carrots;
• 30 g horseradish root;
• 80 g of beets;
• 400 ml of water;
• 40 g sugar;
• 50 g of salt.

How to preserve:

1. Peel and grate the carrots and beets. Cut the cabbage and chop finely. Stir the vegetables.
2. Mix water, salt and sugar.
3. Put the grated horseradish root into a jar, top with a mixture of vegetables.
4. Pour with brine and cover, leave at room temperature for a day.
5. Put jars in a cellar or basement for storage.
6. Cool before serving and season with vegetable oil to taste.

It is recommended that you inspect the banks regularly. If the brine turns dark, it means that mold has formed in it, and it is dangerous to use such a dish. If a blank acquired a rich pink color, then aerobic mushrooms appeared in it, such a dish is also not advised to eat.

Pickling in chunks

Pieces of pickled cabbage are eaten with boiled and fried potatoes, mushrooms, black or Borodino bread. The cabbage turns out to be juicy and crispy, colored with a light pink tint.

What is required for cooking:

• 1 kg of cabbage;
• 100 g beets;
• 30 g horseradish root;
• 1 pepper Chile taste;
• 1 liter of water;
• 5 bay leaves;
• 5 black peppercorns;
• 5 allspice peas;
• 70 g salt;
• 50 g sugar;
• 15 ml bite 9%.

Step by step recipe:

1. Rinse jars and lids, sterilize in any convenient way.
2. Cut the beets into large cubes, the cabbage into pieces weighing about 50 g. Cut the hot peppers lengthwise.
3. Put cabbage, grated horseradish root, beets and peppers in layers in a jar.
4. Prepare the brine: add salt, sugar and vinegar to the water, bring to a boil and pour into a jar.
5. Close the lid and cool.
6. Keep refrigerated.

With honey

Vegetables with honey will please all lovers of original dishes. The snack contains vitamins A, E, C, which protect against colds and flu in the autumn and winter seasons.

Ingredients:

• 600 g of cabbage;
• horseradish root to taste;
• 50 g of beets;
• 40 ml of honey;
• 10 g of caraway seeds;
• 1 liter of water;
• 40 g of salt;
• 40 g of sugar.

How to cook:

1. Rinse carrots and cabbage, grate on a medium grater. Chop horseradish root, beets peel and chop.
2. Stir and add a pinch of cumin. Stir gently so that the vegetables do not lose their firmness and juice.
3. Tamp into a clean jar.
4. Mix water, salt, sugar and honey. Mix thoroughly and pour into a jar so that the marinade covers the cabbage completely.
5. Organize oppression and remove to a warm place for 2-3 days. Then refrigerate for a week.
6. During fermentation, it is recommended to pierce the cabbage daily with a wooden skewer to release gas bubbles. Cabbage should always be dipped in brine.

With bell pepper

The sweet taste of bell pepper is harmoniously combined with the juicy taste of cabbage, and horseradish saturates them with spice and vitamins. Housewives advise using yellow or red varieties of sweet peppers for cooking - they are the sweetest and juiciest. Do not use green peppers - the snack will turn out to be with bitterness.

Ingredient List:

• 2 kg of cabbage;
• 200 g bell pepper;
• 100 g of beets;
• 50 g horseradish;
• 70 g carrots;
• 70 g of salt.

How to cook:

1. Peel the cabbage from the top layer, set aside some of the leaves for harvesting. Chop or grate on a medium grater.
2. Rinse carrots and beets, peel and grate, stir. Peel sweet peppers from seeds and stalks, rinse under cool water, cut into strips.
3. Chop horseradish root, mix with the rest of the vegetables.
4. Put clean whole cabbage leaves on the bottom of a plate or saucepan, place the vegetable mixture on top, cover with leaves.
5. Place under load for 3 days. Arrange in jars and refrigerate.

With spices

This piece with spices is famous for its spicy, spicy-sweet aroma.Spices, spices and herbs saturate the dish with microelements and vitamins, which turns the sauerkraut into a medicine to increase immunity.

Ingredient List:

• 2.5 kg of cabbage;
• 150 g carrots;
• 100 g of beets;
• 50 g horseradish root;
• 150 g sour green apples;
• 5 peas of allspice;
• 10 g of caraway seeds;
• 2 bay leaves;
• 40 g of salt;
• a sprig of fresh herbs to taste.

How to cook:

1. Chop the cabbage, grate the carrots, beets and horseradish root.
2. Rinse the apples, core them, cut into small wedges.
3. In a deep bowl, combine vegetables and apples, salt, cumin. Add lavrushka, herbs to taste and pepper.
4. Fill with clean water. Cover with clean gauze and place under load for 2 days. Pierce the cabbage with a spoon several times a day.
5. Transfer to jars and refrigerate.

With berries

Sauerkraut with berries is a juicy and quick snack. Cooking does not require special culinary knowledge or skills.

Ingredient List:

• 1.5 kg of cabbage;
• 50 g horseradish root;
• 80 g of beets;
• 40 g of salt;
• 50 g carrots;
• 40 g cranberries;
• 40 g lingonberries;
• 2 liters of water.

Cooking method:

1. Chop cabbage, grate carrots and beets, mix vegetables, add horseradish.
2. Put in a container, add lingonberries and cranberries on top.
3. Cover with cabbage leaves and put in a warm place for 4 days. Pierce with a spoon and make sure there is no foam.
4. Store in a cellar or basement.

Storage features

Store sauerkraut at temperatures from -1 ° C to + 4 ° C at a relative humidity of 85%. The shelf life is from 7 to 12 months. The ideal storage space is a cellar or basement. After opening, the cans are stored for no more than 5 days, while they must be covered with a lid or plastic wrap. Workpieces are stored at room temperature for no more than two months.

Conclusion

Pickled cabbage with beetroot, horseradish, carrots and other ingredients for the winter is a convenient way to recycle your crops and stock up on a healthy and nutritious snack. To add spice to the recipe, add hot and black pepper, for a sour taste - berries and green apples.

Store the workpieces in the refrigerator, season with olive or other vegetable oil before serving to taste. The appetizer is combined with first and second courses, vegetables and side dishes.