Delicious recipes for sauerkraut with beets without vinegar

Pickled cabbage - a source of useful substances in winter and spring, so housewives prepare it in large quantities.

There are many ways to ferment. National cuisines of many nations added their own twists to the traditional classic recipe. We will reveal the secrets of delicious preparations further.

Selection and preparation of cabbage for sourdough

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

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

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

Tara

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

Important! Aluminum containers must not be used.

In what container to ferment cabbage depends on the future location of its storage. In the cellar, sauerkraut is stored in wooden barrels, enamel buckets, and glass jars. Glass or plastic containers are used to keep the workpiece in the refrigerator.

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

Sauerkraut with beets looks beautiful, unusual and festive.

The fermentation process occurs in the vegetables’ own juice. They are not subjected to heat treatment, so all beneficial substances are preserved.

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

For a 1 liter jar you need:

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

Step-by-step instruction:

1. The 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. Add salt and stir.
5. Knead until the juice is released.
6. Transfer the mixture to a clean, dry jar. After 3-4 cm, the vegetables are compacted tightly.
7. A load is placed on top. It is convenient to place 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 underway. The foam is removed.

In the morning and evening, the cabbage is pierced with a wooden stick to prevent carbon dioxide from accumulating. Its excess disrupts the fermentation process.

After 5-6 days, remove the load, close the jar with a nylon lid, and store it in the refrigerator. The next morning, a delicious, healthy snack is ready to eat.

Recipe Variations

White cabbage pickled product in combination with beets is popular in the cooking of different nations. Each national cuisine adds its own ingredients. We offer a selection of recipes for every taste.

Large pieces

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

Ingredients for a liter jar:

• 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 of cabbage is cut into 4-6 pieces.
2. Carrots and beets are washed, peeled, and grated on a coarse grater.
3. Place chopped garlic in a clean, dry jar.
4. Vegetables are placed on top in layers, alternating them with each other.
5. Add bay leaf and strips of hot pepper.
6. Prepare the brine: add salt, sugar, peppercorns and cloves to boiling water.
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.

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

The cabbage is ready when gas bubbles stop appearing on the surface. The jar is put in the refrigerator.

In Georgian

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

Ingredients for making cabbage appetizer:

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

Step-by-step instruction:

1. Prepare the 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. The beets are washed, peeled, and cut into thin half-rings or rings.
4. The head of garlic is disassembled into cloves, peeled, and cut in half.
5. The hot pepper is washed, the stem is cut off, and cut into strips.
6. Celery is washed and cut into cubes.
7. Lay vegetables in a large container, adding seasonings between them.The top layer should be beetroot.
8. Pour the cooled brine over the mixture.
9. They place the load.

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

The finished pickles are transferred to clean glass jars and 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: salt is dissolved in boiling water. Leave to cool.
2. Cut the head of cabbage into large pieces, first removing the stalk.
3. Carrots are washed, peeled and cut into circles.
4. The beets are washed, peeled, and cut into cubes.
5. Place the vegetables in a clean glass jar, alternating layers.
6. A cinnamon stick is placed in the middle of the workpiece. The remaining spices are placed between the layers.
7. Pour in cooled brine.
8. Place the jar in a cool place for 4-5 days. After this, the pickle is ready to eat.

In Gurian

Quick 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. The cabbage is peeled from the top leaves and cut into pieces.
2. The beets are washed, peeled, and 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 the vegetables.
6. Place in a cool place for 5-6 days.
7. Transfer the mixture into clean glass jars and cover with nylon lids. Store in the refrigerator.

In Korean

You can’t make Korean sauerkraut without vinegar. It is this product that makes Korean dishes spicy and piquant.

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 and remove the stalk. Each part is cut into pieces of 3-4 cm.
2. Carrots and beets are washed, peeled and cut into slices.
3. The garlic is peeled and cut into slices.
4. Layer layers of vegetables and spices are placed in a deep container in the following order: cabbage, bay leaf, peppercorns, carrots, beets, garlic, cabbage.
5. Prepare the marinade: add sugar, salt and vinegar to boiling water.
6. Pour hot marinade over vegetables.
7. They put on the press.

The pickles are left for 6-7 hours at room temperature. The cooled workpiece is transferred to clean, dry jars and filled with the same marinade. The bay leaf is removed. Cover with a nylon lid and 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. A 3 kg head of cabbage is chopped into large strips.
2. Two medium beets are peeled and cut into slices 5-6 mm thick.
3. Wash one chili pepper, remove the stem and seeds. Cut into thin strips.
4. Place vegetables in a clean, dry glass jar. The top layer is made from beets.
5. Prepare the brine: 2 liters of water and 30 g of salt. Bring to a boil.
6. Pour hot brine over the vegetable mixture and cover with lids.
7. The 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. The garlic is chopped.
2. Cabbage is cut into pieces.
3. Vegetables are placed in a container.
4. Cook the marinade: add salt to the water, sugar, Bay leaf. Remove from the stove, add vinegar.
5. The vegetable mass is poured with hot marinade and mixed.
6. Cover and put under pressure.

The workpiece is kept at room temperature for 7-8 hours. Place in the refrigerator for further marinating. Every other day, transfer to clean, dry jars.

How and with what to serve this cabbage

Sauerkraut looks great as an independent dish, side dish, or plays the role of an ingredient.

It has a sour taste, so it goes well with:

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

Cabbage is fermented in large quantities for the winter to cook sour cabbage soup and 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 a prevention of colds in winter and helps fight vitamin deficiency in the spring.

Terms and conditions of storage

To prevent the preparations from deteriorating and their taste changing, the following storage conditions are observed:

• cabbage is stored completely covered with brine;
• suitable temperature - 0...+4°C;
• indoor air humidity should be 85-95%.

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

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.

Advice from experienced housewives

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

• for pickles, take late varieties of cabbage;
• choose medium or small beets;
• use medium or coarse table salt;
• Salt the cabbage in wooden barrels if you have a cellar for storage.

Conclusion

Choice recipe sauerkraut with beets depends on individual preferences. The presence of herbs and spices significantly changes the taste of the snack.

Spicy cabbage is prepared according to Caucasian and Asian recipes. For lovers of sweet cabbage, classic Russian methods of fermentation are suitable. Choose what you like best - we guarantee you won't be disappointed!