How to cook sauerkraut with horseradish and carrots tasty and simple

Sauerkraut for the winter - one of gardeners’ favorite winter preparations. It is tasty and juicy, easy to prepare and can be stored for a long time. They love to ferment cabbage with carrots and horseradish - it makes a spicy and piquant appetizer for side dishes and vegetable salads, meat and fish. Cabbage is prepared with or without vinegar; honey or apples are added for sweetness.

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

Why add horseradish to sauerkraut?

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

Benefits and harms, calorie content

100 g of horseradish contains 56 kcal, so this snack will not harm your figure. It contains fiber, vitamins C, E and PP, calcium, sodium, phosphorus and nitrogenous substances. Horseradish has a diuretic and expectorant effect, and an antibacterial effect. Horseradish lotions disinfect wounds and abrasions, and 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 consumed with caution by people suffering from diseases of the gastrointestinal tract.You should not eat snacks during pregnancy and during periods of exacerbation of chronic diseases. Some people experience individual intolerance to the product.

Selection and preparation of main ingredients

For cooking, choose young, medium-sized heads of cabbage. The cabbage should be a uniform light green color, without damage. More than others for blanks Suitable varieties are Nadezhda, Slava, Belorusskaya, Podarok, Kharkovskaya Zimnyaya. They have a high sugar content, which extends the shelf life of the product. Before fermentation, remove the top layer of leaves from the heads of cabbage.

Carrots are selected by color and size. Small root vegetables with a thin core and skin are suitable. Carrots must be hard; soft vegetables are not suitable for fermentation. 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 firm, slightly moist flesh. Horseradish should have a strong, pungent aroma.

How to properly ferment cabbage with horseradish and pulp

The classic recipe for fermented snacks is easy to prepare; all the ingredients for it can be found at the nearest market or supermarket. The dish is served chilled.

To prepare you will need:

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

Pickling recipe:

1. Remove the top leaves from the head of cabbage and chop finely with a knife or grate.
2. Wash the carrots and horseradish root, peel and finely chop.
3. Mix horseradish, cabbage and carrots and transfer to a saucepan. Sprinkle black pepper and add bay leaf.
4. Pour salt into the water and stir.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, mix and refrigerate.
7. After 24 hours, the savory, salty snack is ready to eat - place it in sterile jars and close with nylon lids.

Recipe Variations

The classic recipe has various variations: with beets, garlic, honey, apples. Such preparations look appetizing and colorful and have an original taste.

With the addition of beets

This easy-to-prepare recipe is served with potatoes and mushrooms, rye or Borodino bread. Beet paints the dish a beautiful pinkish color and saturates it with vitamins.

List of ingredients:

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

How to pickle:

1. Peel the head of cabbage and cut into small cubes of the same size.
2. Wash the beets, horseradish root and carrots and grate them on a coarse grater. Chop fresh herbs and garlic.
3. Place cabbage, horseradish root, beets and carrots in layers in a thick-walled enamel pan. Sprinkle each layer with herbs and garlic.
4. To prepare the brine, mix water, salt and sugar. Boil and cool, pour into a saucepan.
5. Cover with a lid and arrange for 48 hours in a dark place.
6. Place in the refrigerator for 3 hours. Place into 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 you need for preparation:

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

Sourdough technology:

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

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

Without vinegar

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

List of products for sourdough:

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

How to add salt:

1. Chop the cabbage on a fine grater and 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. Fill with brine and place under load for three days.
4. Then put it in a cool place for another three days.
5. Place into jars and close with nylon lids.

With honey

This unusual combination of vegetables and honey is popular among lovers of original spicy-sweet dishes.

List of ingredients for fermentation:

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

Cooking method:

1. Grate the horseradish root on a fine grater, cut the cabbage into thin strips, and chop the 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 appetizer - they add a pleasant sweet and sour taste to the dish.

List of ingredients:

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

Cooking technology:

1. Remove the top leaves from the head of cabbage, remove the stalk and finely chop. Transfer to a bowl and lightly knead with your hands.
2. Peel the carrots and chop finely. Remove the core from clean apples and leave the peel. Grate horseradish root.
3. Mix ingredients, season with salt. Place under pressure for 2 days. Divide into clean jars and put in the refrigerator.

Cooking secrets

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

1. Use clean dishes and kitchen utensils for fermentation; 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 weight - place them on a plate and clean gauze.
4. During fermentation, pierce the cabbage with a wooden spatula several times a day to release gas bubbles.
5. Keep cabbage away from radiators and other heat sources.
6. Prepare brine from clean water.

Terms and conditions of storage

The product is stored in the refrigerator for a year. After opening the jar, it is recommended to eat the vegetables within a week. Residents of country houses use a cellar or basement for storage. The jars are regularly inspected - if the brine becomes cloudy, it means the sauerkraut has gone bad and consuming it is hazardous to health.

Some housewives freeze it in the freezer - place it in thick 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 pickled watermelons.

Conclusion

Sauerkraut with horseradish and carrots is indispensable for preparing spicy and healthy salads. Use the preparation as an independent dish or serve as an appetizer, first watering it with vegetable oil and sprinkling it with fresh herbs.

Pickles with apples are served with boiled new potatoes, assorted cabbage and beets are added to borscht. Horseradish and other spices are added to taste. The peculiarity of the fermented dish is emphasized by bay leaf, black and allspice, parsley and dill. Store vegetables in jars, in the refrigerator or cellar.