How to prepare cabbage with horseradish: recipes from experienced housewives

Pickled cabbage with horseradish helps fight colds in winter. These foods are rich in vitamin C, which strengthens the immune system. By eating this 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 choose late varieties of cabbage for pickling. They are strong and have crisp white leaves.

Advice. When purchasing, squeeze the forks with your hands. The characteristic crunch indicates the elasticity of the cabbage.

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

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

Horseradish roots are chosen 1-1.5 cm thick with a rough light skin. With slight pressure or a scratch, a characteristic pungent odor should appear. White flesh is visible on the cut.

To prepare cabbage with horseradish, use medium or coarse table salt. It contains many different impurities. They settle to the bottom when the marinade is cooked. Use iodized salt you can’t - the vegetables will be soft and tasteless, the preparation will quickly deteriorate.

How to properly cook cabbage with horseradish

Horseradish root is a natural preservative. Thanks to it, 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 the brine: add salt and sugar to boiling water. After dissolution, leave the brine to cool.
2. Remove the top leaves from the cabbage and chop finely.
3. Horseradish root is washed, peeled and chopped on a fine grater.
4. In a deep bowl, mix cabbage with horseradish and mash until juice forms.
5. Pour the cooled brine over the mixture.
6. Place a weight on top.
7. At room temperature, the preparation lasts for 3 days.
8. The cabbage is kept in the refrigerator for the next 2 days.

On day 6 sauerkraut damn ready.

Recipe Variations

There are many ways to prepare cabbage with horseradish. Adding to recipe Adding other vegetables or spices changes the taste, but does not worsen it.

Instant cabbage

When using a hot marinade, the preservation process goes quickly.

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 cleared of the top leaves, chopped on a special grater or finely chopped with a knife.
2. Peeled carrots are chopped on a coarse grater.
3. Garlic cloves are peeled and cut into cubes.
4. The onion is peeled and cut into half rings.
5. Peeled horseradish root is ground on a grater.
6. Mix vegetables in a bowl.
7. Cook the marinade: bring water to a boil, add salt, sugar, add vegetable oil. Remove the boiling marinade from the heat and add vinegar.
8. Pour the vegetable mixture hot.
9. Stir again so that all the vegetables are saturated with the filling.

Delicious salted cabbage with horseradish will be ready to eat after it has cooled completely.For further storage, vegetables are transferred to glass jars. The salad will keep 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. Cook the brine: bring water to a boil, add salt and sugar. Turn off the heat after complete dissolution. Cool to room temperature.
2. Peeled horseradish root is crushed on a medium grater.
3. The cabbage, peeled from the top leaves, is shredded.
4. The washed and peeled carrots are chopped on a coarse grater.
5. Mix vegetables in a deep container. They shift their hands.
6. Pour the cooled brine over the mixture.
7. They place the load.
8. Place the workpiece in a cool place for 3 days.
9. Every day the foam is removed and pierced with a wooden stick to remove carbon dioxide.

On the 4th day the cabbage is ready to eat.

With honey

Ingredients and proportions:

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

Cooking instructions:

1. Cabbage, peeled from the top 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 and add honey.
4. They place the load.
5. At room temperature, the pickle lasts for 72 hours.
6. Check for foam on the surface every day. It is removed and the cabbage is pierced to remove carbon dioxide.
7. A light brine will indicate that the cabbage is ready. Transfer the pickles into glass jars. Place in the refrigerator.

With vodka

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

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 parts. Take out the stalk. 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: add salt and spices to heated water and stir until the salt is completely dissolved.
6. Pour hot marinade over vegetables.
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. Place the workpiece in a dark, cool place for fermentation for 2-3 days.
10. During this time, remove the foam and pierce the cabbage with a wooden stick.
11. The fermentation process is considered complete if there is no foam or bubbles.
12. Drain the brine. Add vodka and sugar to it. The cabbage is not squeezed.
13. Pour over vegetables.
14. For longer storage, roll up with metal lids.
15. Place it for storage 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 cleared of the top leaves. Cut into pieces. The stalk is removed.
2. The tomatoes are washed.
3. The horseradish root is peeled and cut into small pieces.
4. Dill umbrellas, garlic cloves, and pieces of horseradish are placed at the bottom of a glass jar.
5. Pieces of cabbage and whole tomatoes are placed on top.
6. Prepare the marinade: add salt to boiling water and add a bay leaf. Boil for 5-6 minutes. Take out the bay leaf.
7. Allow the marinade to cool.
8. Pour warm brine over vegetables.
9. Close the jar with a nylon lid with holes (use lids for compote).
10. Place the preparation in a cold place for fermentation for one month.
11. The finished 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. Prepare the brine: dissolve salt and sugar in boiling water. Leave to cool.
2. The forks, peeled from the top leaves, are cut into 4 parts. Cut out the stalk.
3. The garlic is peeled and cut into slices.
4. Wash the parsley, remove large stems and chop coarsely.
5. Horseradish root is peeled and grated.
6. Peeled beets are cut into large slices.
7. Vegetables are placed in a deep basin.
8. Fill with warm brine.
9. They place the load.
10. Leave at room temperature for 5-6 days.
11. The pickles are transferred to jars. Place in the 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. The carrots are peeled and chopped on a coarse grater.
3. Parsley and dill are washed and finely chopped.
4. The garlic is peeled and passed through a press.
5. Horseradish root is ground on a fine grater.
6. The ingredients are placed in a deep enamel pan. Stir.
7. Cook the brine: add salt, sugar, peppercorns, bay leaf, and vegetable oil to boiling water. Boil for 6-7 minutes. Remove the bay leaf.
8. Pour hot brine over vegetables.
9. Leave the pickles at room temperature for 24 hours.
10. For further storage, transfer to jars and place in the refrigerator.

With apples

Sweet and sour apples are used.

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 fork is 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 peeled and chopped on a coarse grater.
5. Cabbage, carrots, horseradish are mixed in a container. They shift.
6. Add apples. Stir.
7. Sprinkle salt on top.
8. They place the load.
9. Vegetables are placed in a cool place for 2 days.
10. The pickles are placed in jars. Place in the refrigerator for storage.

Storage rules

Choose a dark, cool place to store the workpieces.

Other conditions depend on:

1. Method of preparation. When using hot marinade the preparations are ready within a day. But they are stored for only 2-3 weeks in the refrigerator. The long process of fermentation at home at room temperature increases the further shelf life of the product to 2-3 months.
2. Ingredients. Marinade with vinegar increases shelf life. If the proportions specified in the recipe are significantly violated, the product will deteriorate.
3. Containers in which pickles are stored. Glass jars are considered convenient. They vary in volume and are tightly closed with lids. Large volumes are stored in enamel pans, buckets, and barrels.

Advice from experienced housewives

In conclusion, here are some secrets of experienced housewives:

1. Horseradish root is easier to chop if you keep it in the freezer for 30 minutes.
2. To avoid irritation of the mucous membrane and lacrimation, cover the bowl with film while grating horseradish.
3. To ensure that the top layer is always under the liquid during the fermentation process, the vegetables are periodically compacted.
4. To give pickles a pleasant aroma and taste, various seasonings are used.

Conclusion

There are many options for pickled cabbage with horseradish and other vegetables. When choosing a recipe, it is easy to take into account 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 for the winter in glass jars. Containers of different sizes allow you to rationally distribute the prepared snack and use it as needed.