Delicious sauerkraut recipes with beets without vinegar

Pickled cabbage- a source of nutrients in winter and spring, so housewives harvest it in large quantities.

There are many ways to ferment. National cuisines of many nations have brought their zest to the traditional classic recipe. We will reveal the secrets of tasty blanks further.

Selection and preparation of cabbage for sourdough

Late and mid-late varieties are used for pickling cabbage. Their heads of cabbage are strong, dense, with juicy, crispy leaves.

Before salting, the top leaves are removed from the fork. Then it is cut into two parts, the stump is removed, and inspected for rotten places and small insects. If they are found, the halves of the head of cabbage are immersed in salted water for a few minutes - the insects will float to the surface.

Small damaged places are cut out. If there are several rotten leaves in the head of cabbage, then it is not used for harvesting.

Container

To mix vegetables during cooking, use a wide enamel basin, a saucepan, a bucket. It is important that the dishes are free of chips and cracks.

Important! Do not use aluminum containers.

In what container to ferment the cabbage depends on the future storage location. In the cellar, sauerkraut is stored in wooden barrels, enameled buckets, glass jars. To keep the workpiece in the refrigerator, use glass or plastic containers.

How to ferment cabbage with beets without vinegar - a classic recipe

Sauerkraut with beets looks beautiful, unusual and festive.

The fermentation process takes place in the vegetables' own juice. They are not heat treated, so all the nutrients are preserved.

When using the recipe for the first time, we recommend preparing a small amount.

A can of 1 liter requires:

• white cabbage - 1 kg;
• beets - 300 g;
• salt large cookery - 30 g;
• garlic - 2 medium cloves.

Step-by-step instruction:

1. Head of cabbage is finely chopped with a knife or using a special grater.
2. Medium-sized beets are washed, peeled and grated on a coarse grater directly into the container where the shredded cabbage is located.
3. The garlic is peeled, grated on a fine grater or passed through a press. Add to vegetables.
4. Put salt, mix.
5. Knead until the juice is released.
6. Transfer the mass to a clean, dry jar. After 3-4 cm, the vegetables are tamped tightly.
7. A load is placed on top. It is convenient to put a bottle of water on a liter jar.

Leave the jar at room temperature. On the second day, the formation of foam indicates that the fermentation process is in progress. The foam is removed.

In the morning and in the evening, the cabbage is pierced with a wooden stick so that carbon dioxide does not accumulate. Its excess disrupts the fermentation process.

After 5-6 days, the cargo is removed, the jar is closed with a nylon lid, and stored in the refrigerator. The next morning, a delicious, healthy snack is ready to eat.

Recipe variations

White-headed fermented product in combination with beets is popular in the culinary arts of different nations. Each national cuisine adds its own ingredients. We offer a selection of recipes for every taste.

Large chunks

It is convenient to salt the cabbage in pieces: you don't have to chop it. In addition, the product turns out to be healthy, because it does not contain vinegar.

Ingredients for a liter can:

• cabbage - 1 kg;
• carrots - one medium size;
• beets - one medium size;
• garlic - 1 large clove;
• coarse rock salt - 30 g;
• sugar - 15 g;
• black peppercorns - 2 pcs.;
• hot chili pepper - to taste;
• bay leaf - 2 pcs.;
• cloves - 2 pcs.;
• water - 1 l.

Step-by-step instruction:

1. Each half of the head is cut into 4-6 pieces.
2. Carrots and beets are washed, peeled, rubbed on a coarse grater.
3. Chopped garlic is placed in a clean, dry jar.
4. Vegetables are laid on top in layers, alternating between them.
5. Add bay leaves, hot pepper strips.
6. Prepare a brine: pour salt, sugar into boiling water, put peppercorns, cloves.
7. The liquid is left to cool for 3-4 minutes.
8. Vegetables are poured with brine. The jar is closed with a plastic lid and placed in a dark place.

Pickles are kept at room temperature for 3-4 days. In the morning and evening, they open the jar and pierce the vegetables with a wooden stick.

The cabbage is ready when gas bubbles have stopped appearing on the surface. The jar is put into the refrigerator.

In Georgian

Georgian cuisine is distinguished by its sharpness and abundance of spices in its dishes.

Ingredients for making a cabbage snack:

• forks - 3 kg;
• beets - 1.5 kg;
• celery - 2 bunches of cuttings;
• garlic - one large head;
• hot chili pepper - 3 pods;
• coarsely ground table salt - 120 g;
• water - 2 l.

Step-by-step instruction:

1. Prepare a brine: add salt and sugar to boiling water. Leave to cool.
2. Each half of the head of cabbage is divided into 6-8 pieces.
3. Beets are washed, peeled, cut into thin half rings or rings.
4. The head of garlic is disassembled into cloves, peeled, cut in half.
5. Hot peppers are washed, the leg is cut off, cut into strips.
6. Celery is washed, cut into cubes.
7. Vegetables are laid out in layers in a large container, between which seasonings are added. The top layer should be beetroot.
8. Pour the mass with cooled brine.
9. They put the load.

The cabbage is left at room temperature for 5-6 days. The foam that appears during fermentation is removed every day. The vegetable mass is pierced in the morning and in the evening to remove excess carbon dioxide.

The finished pickles are transferred to clean glass jars, stored in the refrigerator.

In armenian

Armenian pickles are distinguished by their original taste.

Ingredients for cooking:

• white cabbage - 1.5 kg;
• large beets - 1 pc .;
• large carrots - 1 pc .;
• garlic - 2 large cloves;
• hot pepper to taste;
• dried cilantro - to taste;
• coarse salt - 45 g;
• cinnamon - one stick.

Step-by-step instruction:

1. They start by preparing the brine: dissolve the salt in boiling water. Leave to cool.
2. The head of cabbage is cut into large pieces, after removing the stump first.
3. Carrots are washed, peeled, cut into circles.
4. The beets are washed, peeled, cut into cubes.
5. Place vegetables in a clean glass jar, alternating layers.
6. A cinnamon stick is placed in the middle of the piece. The rest of the spices are placed between the layers.
7. Pour in cooled brine.
8. Put the jar in a cool place for 4-5 days. After that, the pickles are ready to eat.

In Gurian

Fast cooking method Gurian cabbage - using hot marinade.

Ingredients:

• forks - 2.5 kg;
• small beets - 3 pcs.;
• large garlic - one head;
• peppercorns - 10 pcs.;

Brine:

• water - 2 l;
• coarse salt - 75 g.

Step-by-step instruction:

1. Peel the cabbage from the upper leaves, cut into pieces.
2. Beets are washed, peeled, cut into slices.
3. Lay vegetables in a deep container, adding spices.
4. Prepare the brine: add salt to boiling water.
5. Pour boiling brine over vegetables.
6. For 5-6 days they are removed to a cool place.
7. Transfer the mass into clean glass jars, close with nylon lids. Store in the refrigerator.

In korean

You cannot cook Korean sauerkraut without vinegar. It is this product that makes Korean dishes spicy and savory.

Ingredients:

• cabbage - 1 kg;
• beets - 500 g;
• carrots - 250 g;
• garlic - 5 cloves;
• bay leaf - 3 pcs.;
• black pepper - 10 peas.

Marinade:

• water - 1 l;
• vinegar 9% - 100 ml;
• coarse salt - 30 g;
• sugar - 30 g

Step-by-step instruction:

1. Cut the head of cabbage into four parts, remove the stump. Each part is cut into pieces of 3-4 cm.
2. Carrots and beets are washed, peeled, cut into circles.
3. Garlic is peeled, cut into plates.
4. Layers of vegetables and spices in a deep container in the sequence: cabbage, bay leaf, peppercorns, carrots, beets, garlic, cabbage.
5. Prepare a marinade: put sugar, salt in boiling water, pour vinegar.
6. Vegetables are poured with hot marinade.
7. They put on the press.

Pickles are left for 6-7 hours at room temperature. The cooled workpiece is transferred to clean dry jars, poured with the same marinade. The bay leaf is taken out. Close with a nylon lid, put in the refrigerator. The next day, the Korean cabbage is ready.

Salted cabbage with beets

The fastest recipe for pickling cabbage.

Required ingredients, proportions and preparation steps:

1. Head of cabbage 3 kg chopped into large strips.
2. Two medium beets are peeled, cut into slices 5-6 mm thick.
3. One chili pepper is washed, the stalk, seeds are removed. Cut into thin strips.
4. Vegetables are placed in a clean, dry glass jar. The top layer is made from beets.
5. Prepare a brine: 2 liters of water and 30 g of salt. Bring to a boil.
6. Vegetable mass is poured with hot brine, covered with lids.
7. Banks are wrapped in a blanket.

After 6-7 hours, the cabbage is ready.

Pickled

Instant recipe. After 24 hours, the pickles are ready to eat.

Ingredients:

• cabbage - 1 kg;
• medium-sized beets - 1 pc .;
• garlic - 3 medium cloves;
• hot pepper to taste.

Marinade:

• water - 1 l;
• vinegar 9% - 100 ml;
• black pepper - 8 peas;
• sugar - 30 g;
• salt - 30 g;
• bay leaf - 2 pcs.

Step-by-step instruction:

1. Beets and peppers are cut into strips. Chop the garlic.
2. The cabbage is cut into pieces.
3. The vegetables are placed in a container.
4. Marinade is boiled: salt is added to the water, sugar, Bay leaf. Remove from the stove, add vinegar.
5. The vegetable mass is poured with hot marinade, mixed.
6. Cover, put under the press.

At room temperature, the workpiece is kept for 7-8 hours. Put in the refrigerator for further pickling. Every other day they are transferred to clean dry jars.

How and with what to serve such cabbage

Sauerkraut looks great as a stand-alone dish, side dish, or as an ingredient.

It tastes sour, so it goes well with:

• hot main courses;
• fried meat;
• fish.

Cabbage is fermented for the winter in large quantities to cook sour cabbage soup, prepare vinaigrette.

When eating snacks, it is recommended to add vegetable oil, onions or green onions. This traditional combination, rich in vitamin C, serves as the prevention of colds in the winter and helps to fight vitamin deficiency in the spring.

Terms and conditions of storage

So that the blanks do not deteriorate and their taste does not change, the storage conditions are observed:

• the cabbage is kept completely covered with brine;
• suitable temperature - 0 ... + 4 ° С;
• room humidity should be 85-95%.

The shelf life depends on the container and the place where the fermented product is contained:

1. In the cellar: in wooden barrels, cabbage will last up to nine months, in a glass container - up to three.
2. In the refrigerator: in a glass jar - up to three months, in a plastic container - up to seven days.

Tips from experienced housewives

To prepare delicious sauerkraut with beets without vinegar, experienced housewives advise:

• take late varieties of cabbage for pickles;
• choose beets of medium or small size;
• use edible table salt of medium or coarse grinding;
• Salt cabbage in wooden barrels if there is a storage cellar.

Conclusion

Choice recipe sauerkraut with beets depends on individual preference. The presence of spices, spices significantly changes the taste of the snack.

Spicy cabbage is prepared according to Caucasian and Asian recipes. For lovers of sweet cabbage, the classic Russian methods of pickling are suitable. Choose what you like best - we guarantee that you will not be disappointed!