Sauerkraut in heads with beets. Delicious sauerkraut with beets - the best quick-cooking recipes for the winter with photos. Recipe for pickling white cabbage with beets

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Classic delicious recipe

Let's start with a small portion and the easiest option.

Ingredients:

• Cabbage - 1 kg
• Beetroot - 0.5 kg
• Salt - 2 tbsp. spoons

Preparation.

Shred the cabbage. Three root vegetables on a grater. Mix the cuts and add salt. Press lightly with your hands to release the juice from the vegetables.

Place the mixture in a saucepan, a plate and a weight (water bottle) on top. We are waiting 3 days. Usually this time is enough for high-quality fermentation. Transfer the crispy and colorful result into jars, compacting well.

Store under a nylon lid in the cold.

This cabbage option is convenient both on its own and as a base for salads. The beauty in the usual shredder will make friends with apples, pears, onions, and herbs. Experiment: you will like it!

Recipe without vinegar in chunks with a twist

Rich brine, juicy vegetable company with carrots and a spicy accent from Borodino bread. The proportions are also notable - for a large family. Once you put in the effort, the impressively crispy snack will delight your loved ones and guests for a long time.

We need:

• White cabbage - 5 kg
• Beets - 2-3 pcs. (about 350 g)
• Carrots - 2-3 pcs. (about 300 g)
• Garlic - 1 head (the size of a chicken egg)
• Hot pepper (chili) - approximately 1 pc. (average 8-10 cm, adjust to taste)
• Borodinsky bread - 100-120 g (optional)
• 2 pieces of gauze (according to the diameter of the fermentation vessel)

For the brine:

• Drinking water - 2.5 l
• Sugar - 125 g
• Salt - 125 g
• Allspice - 12-13 pcs.
• Cloves - 3-4 pcs.
• Bay leaf - 3-4 pcs.

Other spices - to taste, for example, black peppercorns and cumin or cumin, but little by little - about 1/4 teaspoon

Important details.

• Don’t forget to check which varieties are suitable for pickling at the end of the article.
• If you want to make less, all ingredients reduce proportionally.
• Let us remind you that this preparation must be kept cool. It may not be convenient for you to make it in large quantities for future use. Take a closer look at those that are suitable for storage in apartment conditions.
• By the way, cabbage from your personal garden can be well preserved directly in forks, hanging in bags in the cellar or in a dry basement without pests.

How to cook.

First we'll make the brine. We need to pour all the components into hot water and boil them for 2-3 minutes, stirring until the sugar and salt are completely dissolved. Remove from heat and let cool. We will pour the cooled solution over the vegetables.

We clean the cabbage head from the top leaves and wash it in running water. Cut into medium pieces - up to 5 cm. Peel the beets and carrots and chop them on a large regular grater. A more sophisticated option is a thin straw on Berner.

Peel the garlic into slices and cut into slices, or pulse in a blender a couple of times until large pieces are formed. We use chili peppers for the love of spiciness. A smaller or larger piece and without seeds if you are inclined towards delicate dishes for every taste.

For fermentation we will use a convenient large container. Pans (stainless steel or enameled) or a bowl made of glass or inert plastic are suitable. Before using the dishes, wash them thoroughly without cleaning products - just with baking soda and warm water.

Alternating layers to the top, place the prepared products in this order:

• slices of bread: cover the bottom with them and cover with gauze in 1 layer;
• chopped cabbage (you can press it slightly in your hands for juice);
• garlic slices and chili pepper;
• straws from beets and carrots.

Fill the fermentation with cooled brine. Don't be afraid that there seems to be little liquid. It shouldn't cover the mixture. Already in the process of ripening, the vegetables will give up their juice.

The last important step is to put pressure on the cabbage. We use a plate with a diameter slightly smaller than the pan and a fairly heavy bottle of water - 4-5 liters. We keep the workpiece in the kitchen (warm) for quite a long time - 4-5 days, sometimes up to six. We pierce the vegetable layer several times a day to maintain the correct fermentation process. If you feel like your brine is becoming sticky, don't be alarmed. These are features in the middle of the process.

From the 3rd day, try and decide if it’s time to put the vegetables in the cold. You will immediately understand that they are ready: the cabbage taste will be classic pickled.

Don't forget to shift prepared cabbage with beets into clean containers with a tight-fitting lid and without bread, which we placed on the bottom. Ideally, although not necessarily, you should keep this beauty in the cold for another 7 days - until the most saturated result.

Not only is it delicious without a bit of vinegar, but this beauty is also healthy to the highest standard. She's a bit of a hassle. Well, patience, which is worth stocking up on, is a feature of any natural fermentation.

By the way, here is our favorite winter salad: add finely chopped onions and hard apple straws. Olive oil for dressing, and fresh Borodino bread rubbed with garlic for a bite. Yum-yum, worth a try!

A simple recipe in pieces in jars without any frills

Very tasty and even without the bells and whistles that many would classify Borodino bread as

Don't want to experiment? No problem: only vegetables, medium volumes and familiar three-liter bottles. We vary the cutting of beets and carrots to suit our mood, for example, we will make thin slices.

For a 3 liter jar we need:

• Cabbage - 2 kg
• Beetroot - 2 pcs. average
• Carrots - 2 pcs. average
• Garlic - 4 cloves
• Chili pepper - ¼ pod
• Water - 1.5 l
• Salt - 3 tbsp. spoons
• Spices - optional (for example, from the list above)

Let's do it in an elementary way.

Pour the vegetables into the jar, alternating layers, and fill with cooled brine. We put the jar in a bowl and wait. .

The preparation reaches readiness in a warm place in 3-5 days.

Be sure to pierce it a couple of times during the day, test for salt at the beginning of fermentation and We evaluate already from the third day, How is the process going? It depends on the current conditions in the room: it is important not to miss the moment when it is time to move the snack to the cold.

Georgian sauerkraut

However, culinary experts who have lived in Georgia for a long time insist that the name is inaccurate. That's right - “in Gurian style”. Allegedly, it was in Guria - a separate region of the sunny country - that this fragrant and useful way without vinegar, how to prepare sauerkraut in large pieces in a 3-liter jar.

We need:

• Cabbage - 2 heads (medium)
• Beetroot - 4 pcs. (average)
• Garlic - 2 heads (each the size of 1 chicken egg)
• Hot red pepper - 1 pod (medium - 8-10 cm)
• Salt - up to 1 teaspoon (for water when blanching)

Brine, incl. herbs and spicy additives:

• Water - 2 l
• Salt - 2.5 tbsp. spoons (heaped)
• Celery (greens, i.e. leaves and stems) - 1 bunch (100-120 g)
• Black pepper (peas) - 1 pinch
• Allspice (peas) - 1 pinch
• Bay leaf - 2 pcs.

Preparation is in the video below. Listen carefully to an experienced housewife. For a very tasty result, you need to take the following steps.

We cut the cabbage into equal eighths, keeping part of the stalk in each. Blanch these large slices in salted boiling water for 3 minutes. The proportion of salt is not fanatical: it tastes like soup.

We cut the beets into thin slices, remove the seeds from the pepper, peel the garlic and separate it into slices.

Stir the brine with all the additives and bring to a boil. There is no need to wait for it to cool and strain. Everything will work!

Place the ingredients in the jar in layers - denser. Fill with hot brine, and place the greens from the brine in the top layer. Cover with a lid and let it brew in a warm place. Georgian-style sauerkraut with beets for the winter will be ready in 2-4 days.

In the video step by step preparation will start at 00:50. Happy viewing!

How to choose cabbage and other ingredients

Which cabbage is best for pickling and pickling?

You will easily find the best varieties for blanks, have a guide appearance. Look for large heads of cabbage, each weighing 2.5 kg or more. In this case, the forks should be flattened at the bottom and top. The color of the leaves is very light, slightly greenish or white.

This type of cabbage is perfectly fermented and pickled without losing its crunch even in a thin shredder, especially when rolled into pieces. But young, very old and round-headed cabbage is not at all what suits us.

How to choose beets with rich color and flavor?

Sweet and colorful varieties have smooth, dark skin. If we cut a root vegetable, we will not see any white rings or coarse inclusions, but droplets of juice will be clearly visible.

In general, if you’re not too lazy to remember, you can also choose by the names of table varieties. Here are a few: Marusya, Kestrel, Bohemia, Bon-bon, Furor, Detroit and others.

What salt should I use for homemade preparations for the winter?

The ideal component in any preservation is domestically produced salt, coarsely ground, without iodine and E-shek. Chinese, even large ones, say “no” forever.

What can you say about the beautiful pickles: do you support our love for the ruby ​​color? Will you be making sauerkraut with beets for the winter? What is the recipe: in jars or in a saucepan?

We would be happy to hear your feedback on this very tasty preparation. Other proven options with vegetables are waiting for you in the section “Easy recipes” - “Homemade preparations”. See you and bon appetit!

P.S. For those who are looking for a delicious quick meal

It's hard to resist showing off pickled cabbage and beets. instant cooking. This is how we began our acquaintance with the bright couple. Just a day and you can enjoy a crispy salad! The recipe is often called “Pelustka”. This is a curtsy Ukrainian language and comparison with rose petals.

Ingredients:

• Head of cabbage - about 2.4 kg
• Beets - to taste: from 300 g

Marinade for 1 liter of water:

• Salt - 2 tbsp. spoons (heaped)
• Sugar - 150 g
• Vinegar (9%) - 100 ml
• Optional oil - 100 ml

2.4 kilograms of cabbage will require 1.5 liters of marinade.

Sauerkraut with beets is a popular vegetable snack, which, moreover, can be used as an ingredient for a variety of salads. Some people like to put sauerkraut in pies as a juicy filling. This dish is distinguished not only by its spicy taste, but also beautiful design– due to the addition of beets, the cabbage turns pink and looks very appetizing.

During sauerkraut, cabbage retains all its beneficial features , including a large number of vitamin C. At the same time, the fermentation process that occurs during cooking adds even more substances necessary for the body to this delicacy. You can easily roll cabbage and beets into jars to support the immunity of the whole family during cold weather. However, there are also quick recipes, so you can make a snack just before dinner.

Sauerkraut with beets is prepared using marinade, which contains vinegar, salt, sugar, vegetable oil and water. You can also prepare this dish without adding vinegar. In this case, fermentation takes place using the juice that the vegetables themselves secrete. In addition to beets and cabbage, this can be carrots, bell peppers, onions, garlic, etc.

Cabbage and beets can be cut into thin strips or large pieces, depending on the wishes of the cook. You can diversify the taste of the dish with the help of aromatic spices, herbs and roots. Garlic and hot pepper are also added for spiciness. If desired, from sauerkraut and beets you can make a complete winter salad. It is served along with any other dishes - meat, fish, cereals or potatoes.

Secrets of making perfect sauerkraut with beets

Sauerkraut with beets is a bright, tasty and very healthy snack. You can find many uses for it in the kitchen, adding it to salads, baked goods, soups and borscht. Ways how to cook sauerkraut with beets, quite a lot, and for each of them there are special rules and secrets that will definitely come in handy for novice cooks:

Secret No. 1. In order for the cabbage and beets to ferment well, they must be pressed with your hands. This will release the juice faster.

Secret No. 2. The brine for sauerkraut with beets should taste saltier than sea water. To do this, for every 5 kg of cabbage you need approximately 100 g of ordinary table salt. You can also use sea water - you will need a little less of it.

Secret No. 3. All vegetables that you add to the salad should not exceed 15% of the total volume of the dish - the rest should be cabbage.

Secret No. 4. Before cooking cabbage, it must be thoroughly washed and any darkened leaves removed.

Secret No. 5. Beets for salad should be selected based on their color. The brighter the vegetable, the better it will color the other ingredients, and as a result, the snack will look more impressive.

Secret No. 6. If you prepare cabbage and beets in jars, then under no circumstances should they be covered with lids while they are fermenting. It is also necessary to pierce the salad frequently with a knife to release gas.

Cabbage without vinegar is just as tasty. At the same time, it will not become sour and will marinate perfectly. The only drawback of this method of preparation is the long fermentation period. With vinegar, the fermentation process goes much faster. While the cabbage is fermenting, you need to pierce it with a knife several times a day, reaching to the very bottom. This will get rid of excess gases. It is also better to place a plate under the jar so that excess juice does not fall on the kitchen surface.

Ingredients:

• 1 head of cabbage;
• 1 beet;
• 1 carrot;
• 4 cloves of garlic;
• 200 ml water;
• 2 bay leaves;
• 2 tsp. black peppercorns;
• 2 ½ tbsp. l. salt;
• 1 ½ tbsp. l. Sahara.

Cooking method:

1. Peel the vegetables, chop the cabbage, carrots and beets into thin strips.
2. Place all the vegetables in one large bowl, add half the salt and sugar.
3. Mash the vegetables well, rubbing them with salt and sugar until the juice comes out.
4. Cut the garlic into slices and place it in a common bowl.
5. Add bay leaves and peppercorns there and mix.
6. Transfer the cabbage with beets and carrots to a jar.
7. Boil water and dissolve the remaining salt in it.
8. Pour the brine into a jar with vegetables and leave the cabbage for three days at room temperature.
9. Close the jar with a lid and store in a cool place or in the refrigerator.

Interesting from the network

The Georgian version of sauerkraut is a dish for lovers of spicy snacks. If you are not used to such savory delicacies, it is better to choose a different recipe. But for true gourmets You simply cannot find a more delicious sauerkraut! The hostess will definitely be pleased with the simple composition of this dish, because you don’t have to make a marinade or prepare any ingredients for a long time. In this case, the brine must be cold, so it is better to make it in advance.

Ingredients:

• 3 kg cabbage;
• 1.5 kg beets;
• 2 bunches of celery;
• 3 hot red peppers;
• 2 heads of garlic;
• 4 tbsp. l. salt;
• 2 liters of water.

Cooking method:

1. Bring the water to a boil, add salt to it and wait until it is completely dissolved.
2. Remove the brine from the heat and leave it to cool at room temperature.
3. Cut the cabbage into large pieces - slices or squares.
4. Cut the beets into thin circles, the garlic into thick slices, and the hot pepper into rings.
5. Place vegetables in a wide saucepan in layers: beets, cabbage, beets, garlic and hot peppers, celery (mash it with your hands) and beets again.
6. Repeat layers until you run out of ingredients, placing beets on the top layer.
7. Pour brine over the cabbage and beets and cover the saucepan with a lid.
8. Leave the cabbage at room temperature for 4-5 days.
9. For long-term storage, you can transfer vegetables into jars and close with silicone lids.

If you want to get sauerkraut faster, then vinegar must be present in the recipe. To diversify the taste of the dish, you can take not only table, but also wine or apple. This recipe will make a complete vegetable salad, which will decorate any feast. Compared to other recipes, this one makes cabbage really fast - just a couple of hours, and a tasty and healthy snack is ready!

Ingredients:

• 1 head of cabbage;
• 1 beet;
• 1 horseradish root;
• 3 carrots;
• 4 peas of allspice;
• 5 black peppercorns;
• 3 cloves of garlic;
• 1 pinch of cinnamon;
• 2 tbsp. l. vinegar;
• 1 tbsp. l. salt;
• 3 buds of cloves;
• 2 bay leaves;
• 100 ml vegetable oil;
• 500 ml water;
• ½ tbsp. l. Sahara.

Cooking method:

1. Pour water into a saucepan and put on fire.
2. Dissolve salt and sugar in water, add cinnamon, cloves, bay leaves and peppercorns to the marinade.
3. Cook the brine for 5 minutes, then remove it from the heat.
4. Grate the carrots and beets on a coarse grater, chop the cabbage, finely chop the horseradish root and garlic.
5. Mix all the vegetables together, pressing them with your hands to extract juice.
6. Pour vinegar and vegetable oil into the brine that has cooled to room temperature, stir everything well.
7. Pour the marinade over the vegetables and place a load on them for 3-4 hours.

Now you know how to cook sauerkraut with beets according to a recipe with a photo. Bon appetit!

Step 1: prepare the ingredients.

Step 2: prepare sauerkraut with beets.

Step 3: Serve sauerkraut with beets.

Very often, some housewives pour boiled and cooled water over the cabbage, or cook a marinade with the addition of salt, bay leaves, black peppercorns, mix the compacted vegetables with hot brine, and only after that start the sourdough;

You can add a couple of fresh medium-sized carrots to the above vegetables. Sometimes some gourmets mix lingonberries and cranberries with cabbage and beets. Or add apples or plums, salted or pickled mushrooms, Bell pepper, celery, as well as spices such as cumin, hot red pepper, cloves, horseradish and many others. Of course, you can’t use everything at once; each of these ingredients separately gives the sourdough its own unique flavor, but you can experiment;

Late and medium varieties of cabbage are suitable for pickling; they are denser and also crispier - perfect option for workpiece;

It is better to cook pickles in enamel, clay or glass containers, but it is better not to use aluminum, tin or galvanized containers, they are highly oxidized, which can lead to food spoilage or, in the worst case, poisoning;

To protect against harmful bacteria, some professionals advise lubricating the inner walls of the selected container with a thin layer of honey, vegetable oil, vinegar or alcohol before fermenting.

The product is famous big amount vitamin C. This is one of the most unstable vitamins, but it remains in an acidic environment for a long time, up to eight months, subject to storage conditions.

In addition to it, cabbage and beets also contain others: a number of vitamins B, E, PP, K, H, U. About the latter, by the way, it was believed that it was only found in cabbage, but later it turned out that beets also possess it. It accelerates wound healing and has anti-allergenic effects.

Sauerkraut contains a solid set of minerals: phosphorus, potassium, sodium, calcium, zinc, sulfur, iodine and others.

Subtleties and secrets

When fermenting cabbage, you need to know a few simple secrets:

• For sauerkraut you need dishes and pressure that do not oxidize. At home, this is glass or enamel containers;
• needed late varieties, because it contains more sugar. It is he who, fermented by lactic acid bacteria, causes the fermentation process and the appearance of lactic acid;
• The cabbage must be correctly placed and laid on;
• or frozen cabbage is not suitable for pickling;
• when kneading cabbage with salt, you do not need to be overzealous, otherwise the cabbage will be soft and not crispy;
• Cabbage needs room temperature to ferment. If, when fermenting without brine, fermentation has not begun within three days, you need to increase the weight of the oppression and add a little salted water to the cabbage. For the same purpose (to speed up fermentation) a crust is sometimes placed at the bottom of the container rye bread, covering it with a cabbage leaf on top;
• when fermentation begins, gas will form in the cabbage unpleasant smell. It needs to be released regularly. For this purpose, it is convenient to use a knitting needle, wooden or stainless steel - pierce it in several places and turn the cabbage;
• The product should be stored in the refrigerator at a temperature of about 2°C, making sure that the cabbage is covered with brine. Without it, it loses its taste and vitamins.

Before we get to the recipes, let me suggest you useful tips about what types exist, how to make sauerkraut and recipes for preparing it.

Recipes

There are a lot of cabbage recipes, we will tell you a few of them, but the most delicious ones.

With garlic

To prepare we will need:

• cabbage - one large head of cabbage (about 3-3.5 kg);
• beets and - 2 pieces of medium size;
• – two middle heads;
• vinegar (table vinegar, not essence) – 100 ml;
• sunflower oil – 100 ml;
• sugar – 100 g;
• salt – 1 full tbsp. spoon.

Chop the cabbage as you like. Some people like it finely chopped, while others prefer large pieces.

The same applies to beets: grate, cut into cubes or plates. Grate the carrots using a coarse grater, peel the garlic, cut large cloves in half.

Place prepared vegetables in a jar in layers in the following order: cabbage, beets, carrots, garlic. The last layer should be cabbage.

Pour the marinade over the vegetable layers, for which the remaining ingredients are combined with a liter of boiling water. Place the cabbage under pressure at room temperature. Fermentation usually takes 3-4 days.

Readiness can be checked by taste - if everything is satisfactory, then the product is sent to the refrigerator.

Spiced

Take these ingredients:

• cabbage - 1 large head;
• beets - 2 pieces;
• table vinegar – 100 ml;
• sugar – 100 g;
• salt – 1 tbsp. spoon;
• spices: Bay leaf, black pepper and sweet pea- taste.

Chop the cabbage and beets and mix. For the marinade, boil a liter of water with spices, salt and sugar. Let this mixture boil for ten minutes, then add vinegar and after a minute remove from heat. Pour the resulting marinade over the mashed vegetables into a jar, place pressure on top and leave to ferment.

With horseradish and garlic

Take:

• cabbage – 1 head;
• beets – 1 medium;
• garlic – 2 heads;
• – a small piece, about 30 g;
• sugar – 3 spoons;
• salt – 1 tbsp. spoon.

Chop the cabbage and beets, chop the garlic, grate the horseradish and mix everything. For the marinade, take a liter of water, dissolve sugar and salt in it, boil and cool slightly.

Pour warm brine over the vegetables, put pressure on them and leave to ferment.

Without salt

The peculiarity of this recipe is that lactic acid and the absence of salt will give the vegetables a special taste. You will need:

• cabbage - a large head of cabbage;
• beets – 1 medium size;
• carrots – 1 medium;
• – 1 onion;
• bay leaf, cumin, pepper - to taste.

Chop the washed cabbage and beets, grate the carrots, and chop the onion into rings.

Place in a jar in layers: cabbage, onion rings, carrots, beet pieces, spices.

Cabbage should complete the layers. Pour water over the laid and crushed vegetables so that about 10 cm remains to the top of the cabbage. Press down on top and place in a warm place to ferment.

With pepper

You will need:

• cabbage – 1 large;
• beets - 2 medium;
• – 3 medium;
• citric acid powder – 1 level spoon (tablespoon);
• garlic – 4-5 cloves;
• seed, peppercorns - to taste;
• salt – 1 tbsp. spoon.

Chop the vegetables, finely chop the garlic. Place into a jar in layers so that the cabbage is on top.

Boil water (about a liter), dissolve salt in it and citric acid and pour the cabbage so that the marinade does not reach 10 cm from the top. Place pressure on top and remove for fermentation.

Of course, the above list of recipes does not contain even a hundredth of those invented by inventive housewives, but based on them you can come up with your own, adding new ingredients and spices.

Sauerkraut with beets is a healthy, beautiful and festive dish that will decorate any table, please any guest, and attract even capricious children with its appetizing appearance. Whether or not such a product should be in home bins is up to everyone to decide for themselves, but there are unlikely to be many who can refuse!

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