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, consumed as an independent dish or as an addition to a side dish. Preparing pickled vegetables is easy, the main thing is to know the secrets and features of pickling. Such preparations are stored for about a year in the refrigerator, cellar or basement.

Let's look at the most popular sauerkraut recipes.

Features of canning cabbage with beets and horseradish

Canning occurs 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 remove this foam regularly, as it serves as a favorable environment for the development of bacteria. The second period is the accumulation of lactic acid, which acts as a preservative and preserves the taste and benefits of vegetables. The third stage - lactic acid suppresses the development of bacteria, which is why the cabbage does not spoil.

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

Preparing containers and ingredients

For preparations, medium-late or late varieties of cabbage are used - Snow White, Zimnyaya Gribovskaya, Podarok. Early varieties have loose heads of cabbage, so for pickling They don’t fit - they lose their elasticity and taste. Before cooking, remove the top layer of leaves and remove the stalk.In addition to the main ingredient, additional ingredients are used - carrots, horseradish, beets, sweet and bitter peppers. Vegetables must be ripe, without damage or defects.

Sauerkraut is fermented in glass jars, enamel pots and buckets, and wooden tubs. The jars are compact and convenient to store in a cellar or basement. Before cooking, jars and lids are washed with soda solution and wiped dry with a clean towel.

Enameled pans are suitable for fermenting vegetables for a large family. Wooden tubs are especially popular - wood imbues the ingredients with a pleasant woody aroma, making the snack crispy and juicy.

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

Step-by-step recipes

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

With garlic

Dishes with garlic and beets are distinguished by their pungent taste and spicy, rich aroma. The appetizer is served on the table as an independent dish, or added as a dressing to borscht.

What you need for preparation:

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

Cooking method:

1. Peel the cabbage from leaves, remove the stalk, cut into strips or slices. Wash the beets, remove the peel and chop them, grate the horseradish on a coarse grater.
2. Wash 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. Divide into jars and put in the refrigerator.

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. This appetizer will decorate even a holiday lunch.

List of ingredients:

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

How to preserve:

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

It is recommended to inspect the jars regularly. If the brine becomes dark, it means that mold has formed in it, and eating such a dish is dangerous to health. If workpiece has acquired a rich pink color, then aerobe mushrooms have appeared in it; eating such a dish is also not recommended.

Marinating in pieces

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

What you need for preparation:

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

Step by step recipe:

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

With honey

Vegetables with honey will appeal to 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 cabbage;
• horseradish root to taste;
• 50 g beets;
• 40 ml honey;
• 10 g cumin seeds;
• 1 liter of water;
• 40 g salt;
• 40 g sugar.

How to cook:

1. Wash the carrots and cabbage and grate on a medium grater. Grind horseradish root beets peel and chop.
2. Stir and add a pinch of cumin. Stir carefully so that the vegetables do not lose their elasticity 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 completely covers the cabbage.
5. Organize the oppression and put it in a warm place for 2-3 days. Then put it in the refrigerator 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 immersed in brine.

With bell pepper

The sweet taste of bell pepper harmoniously combines 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 appetizer will turn out bitter.

List of ingredients:

• 2 kg cabbage;
• 200 g bell pepper;
• 100 g beets;
• 50 g horseradish;
• 70 g carrots;
• 70 g 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. Wash the carrots and beets, peel and grate, mix. Peel sweet peppers from seeds and stalks, rinse under cool water, cut into strips.
3. Grind the horseradish root and mix with the rest of the vegetables.
4. Place clean, whole cabbage leaves on the bottom of a plate or pan, place the vegetable mixture on top, and cover with leaves.
5. Place under load for 3 days. Divide into jars and put in the refrigerator.

Spiced

The spiced preparation is famous for its piquant, spicy-sweet aroma. Spices, spices and herbs saturate the dish with microelements and vitamins, which turns the fermented dish into a medicine to improve immunity.

List of ingredients:

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

How to cook:

1. Chop the cabbage, grate the carrots, beets and horseradish root.
2. Wash the apples, remove the core, cut into small slices.
3. In a deep plate, mix vegetables and apples, salt, cumin. Add bay leaf, herbs to taste and pepper.
4. Fill with clean water. Cover with clean gauze and place under weight 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.

List of ingredients:

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

Cooking method:

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

Storage Features

Store the fermented snack at a temperature from -1°C to +4°C at a relative air humidity of 85%. Shelf life is from 7 to 12 months. The ideal place for storage is a cellar or basement. After opening, the jars are stored for no more than 5 days, and must be covered with a lid or plastic wrap. The products can be stored at room temperature for no more than two months.

Conclusion

Pickled cabbage with beet, horseradish, carrots and other ingredients for the winter is a convenient way to process the harvest and stock up on a healthy and nutritious snack. To add piquancy, hot and black pepper are added to the recipe, and berries and green apples are added for a sour taste.

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