How to ferment cabbage with beets in a jar. Recipes for sauerkraut with beets

For preparations for the winter, you can use cabbage with beets. This combination of vegetables is distinguished by the beautiful color of the resulting dish, a pleasant crunch, spice and light spiciness. It is good to serve with potato dishes, meat, fish or eat on its own. There are several recipes for making delicious seaming.

Pickled Instant Cabbage

Time: 12 hours.
Servings: 12 persons.
Difficulty: medium.

Pickled cabbage with instant beets is prepared in just half a day. After 12 hours of infusion in jars, you can eat it. The resulting fragrant pieces are pleasantly crunchy, retain the benefits of vitamins and minerals. Garlic gives a slight sharpness to the dish, preserves it.

Ingredients:

cabbage - 2 kg;
beets - 2 pcs.;
carrots - 1 pc.;
garlic - 5 cloves;
water - 1.1 l;
9% vinegar - 150 ml;
salt - 2 tablespoons;
sugar - 6 tablespoons;
oil - ½ cup;
bay leaf - 3 pcs.;
black pepper - 6 peas.

Cooking method:

Cut the head of cabbage into squares.
Chop raw beets and carrots into cubes.
Cut the garlic into slices.
Put vegetables in a three-liter jar in layers: cabbage, reduced, carrots, garlic. The last to lay beets, carrots, tamp.
Boil water with spices, remove the bay leaf, add oil, vinegar, pour vegetables with hot marinade.
Leave for 12 hours in a warm place under the lid.

Recipe in jars for the winter

Time: day.
Servings: 10 persons.
Difficulty: medium.

Sauerkraut with beets in jars in large pieces for the winter is useful for every day. It has a beautiful color, pleasant aromatic taste, bitterness due to the addition of garlic and spices. Large slices should be soaked in marinade, so the cooking time lasts 24 hours.

Ingredients:

cabbage - 2 kg;
beets - 1 pc.;
garlic - ½ head;
water - liter;
sugar - 3 tablespoons;
coarse salt - 3 tablespoons;
allspice - 10 peas;
bay leaf - 1 pc.;
9% vinegar - 100 ml.

Cooking method:

Cut the head of cabbage into large pieces, beets into strips.
Cut the garlic into several pieces.
Mix vegetables, put in a jar.
Mix water with spices, cook for 10 minutes, remove pepper, bay leaf, pour in vinegar, cool slightly.
Pour marinade into jars, cool, rearrange in the refrigerator for a day.

Pelyustka with beets

Time: 4 days.
Servings: 10 persons.
Difficulty: medium.

Cabbage with beets for the winter in the form of thin squares is called "Pelyustka" (translated from Ukrainian as petals). It looks beautiful, has a juicy taste, a pleasant spicy aroma. From one and a half kilograms of raw materials, 6 liters of blanks are obtained.

Ingredients:

cabbage - 1 head;
beets - 2 pcs.;
carrots - 2 pcs.;
garlic - head;
water - liter;
sugar - 150 g;
salt - 2 tablespoons;
bay leaf - 3 pcs.;
black pepper - 2 peas;
vegetable oil - 3 tablespoons;
9% vinegar - 150 ml.

Cooking method:

Chop the head of cabbage into squares, chop the garlic into slices, make beetroot and carrot sticks.
Mix water with spices, boil, pour vinegar, cool.
Fill jars with vegetables in layers, pour marinade, oil. Leave covered in the dark for 4 days. Keep refrigerated.

The product is famous for its large amount of vitamin C. This is one of the most unstable vitamins, but in an acidic environment it persists 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 of group B, E, PP, K, H, U. About the latter, by the way, it was believed that it was found only in cabbage, but later it turned out that beets also possess it. It accelerates wound healing, has anti-allergic effects.

Sauerkraut has 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 oppression that do not oxidize. At home, this is a glass or enameled container;
late varieties are needed, as it has more sugar. It is he who, fermenting lactic acid bacteria, causes the fermentation process and the appearance of lactic acid;
cabbage must be correct and laid on;
or frozen cabbage is not suitable for pickling;
kneading cabbage with salt, you do not need to show excessive zeal, otherwise the cabbage will be soft and not crispy;
Cabbage needs room temperature to ferment. If, during pickling without brine, fermentation did not begin in three days, you need to increase the weight of oppression and add a little salted water to the cabbage. For the same purpose (to speed up fermentation), sometimes a crust of rye bread is placed on the bottom of the container, covering it with a cabbage leaf on top;
when fermentation begins, a gas with an unpleasant odor will form in the cabbage. It must be released regularly. For this purpose, it is convenient to use a knitting needle, wooden or stainless steel - to pierce and turn the cabbage in several places;
store the product in the refrigerator, at a temperature of about 2 ° C, while making sure that the cabbage is covered with brine. Without it, it loses its taste and vitamins.

Before moving on to the recipes, let me offer you useful tips on what exist, how to make sauerkraut and recipes for cooking it.

Recipes

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

with garlic

For cooking we need:

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

Chop the cabbage however you like. Someone likes finely chopped, and some prefer large pieces.

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

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

Pour vegetable layers with marinade, for which the remaining ingredients are combined with a liter of boiling water. Put the cabbage under oppression at room temperature. Usually fermentation takes 3-4 days.

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

with spices

Take these ingredients:

cabbage - 1 large head;
beets - 2 pieces;
table vinegar - 100 ml;
sugar - 100 gr;
salt - 1 tbsp. spoon;
spices: bay leaf, black pepper and sweet peas - to taste.

Cut cabbage and beetroot 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 remove from heat after a minute. Pour the vegetables, crushed in a jar, with the resulting marinade, place oppression on top and leave for fermentation.

With horseradish and garlic

Take:

cabbage - 1 head;
beets - 1 medium;
garlic - 2 heads;
- a small piece, about 30 gr;
sugar - 3 tablespoons;
salt - 1 tbsp. spoon.

Cut 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 vegetables with warm brine, put oppression on them and leave for fermentation.

Without salt

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

cabbage - a large head of cabbage;
beets - 1 medium size;
carrots - 1 medium;
salt - 1 tbsp. spoon.

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

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

Of course, the above list of recipes does not contain even a hundredth of those that were invented by resourceful housewives, but based on them, you can come up with your own by 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. To be or not to be such a product in the home bins - everyone decides for himself, but there are hardly many who can refuse!

An interesting and healthy recipe for sauerkraut, created with unusual ingredients, will surprise and delight you with its original taste and bright color. Everyone knows how useful it is to eat pickled vegetables. Try to cook at least a jar of sauerkraut with beets. It will add variety to your diet, add bright colors in the winter, and help restore the body.
Sauerkraut with beets according to this recipe is obtained like my grandmother's, delicate and crispy taste reminiscent of childhood. In this recipe, sauerkraut is prepared without vinegar with a minimum of ingredients - cabbage, beets, salt and sugar. My grandmother cooked such cabbage in wooden tubs, but I cook it in ordinary jars.
Due to its unusual and beautiful color, this cabbage will look not only at a home feast, but also on a banquet table, surprising and impressing your guests, making the menu original and appetizing.

Taste Info vegetable snacks

Ingredients per 1000 ml:

cabbage - 800-900g;
beets - 200 g;
salt and sugar - 1 tbsp each

How to cook sauerkraut with beets without vinegar

Select a dense, juicy and flawless cabbage fork, chop it with a special knife, put it in a deep bowl.

Prepare ripe, brightly colored, sweet beets. Remove the skin from it and chop it with a vegetable grater.

Place a layer of cabbage in a glass container, tamp it with a wooden pusher, add a layer of chopped beets.

Cover it with cabbage and repeat the procedure a few more times.

Pour sugar and salt into the vegetable mixture.

Pour cold purified water into the jar in a thin stream so that it covers the vegetables, cover with a lid and leave for 45-50 hours, piercing the mixture from time to time so that it releases air.

Sauerkraut with beets without vinegar is infused in the heat for 2.5 days.
After 55-60 hours, put the sauerkraut with beets in the cold, our sauerkraut is ready. With fragrant homemade butter, potatoes or buckwheat, it will delight you on a cold winter day.

Sauerkraut is considered an original Russian dish, although before that the recipe was known in China, Korea and other Asian countries. Georgians came up with the idea of adding various vegetables to the traditional sauerkraut, such as beets, carrots, garlic or horseradish. It not only looks beautiful, but also benefits - it saturates the body with vitamins, so it is recommended to eat sauerkraut in winter. How to cook Georgian-style sauerkraut with beets, and what other popular and simple recipes are there?

Beets are a very valuable vegetable that does not lose useful vitamins even after heat treatment. Cabbage and garlic make the dish three times healthier, because these vegetables are great at fighting germs and can save health during colds.

Sauerkraut with beets and garlic

Important: only coarse rock salt is suitable for ripening, without additives. When fermentation begins, iodized salt will slow down the process, due to which the cabbage can become “snotty”, darken and lose its presentation.

Ingredients

Servings: - +

Cabbage 2 pcs.
Beet 1 PC.
Coarse rock salt3 art. l.
Sugar 2 tbsp. l.
peppercorns 3-5 pcs.
Water 1 l
Garlic 5 tooth
Vinegar 1 st. l.
Bay leaf 1-2 pcs.

per serving

Calories: 61 kcal

Proteins: 2.9 g

Fats: 0.2 g

Carbohydrates: 12.6 g

60 min. Video recipe Print

Prepare the head of cabbage: we clean the cabbage from the top leaves, cut into quarters, and then finely chop.

Three beets on a fine grater, mix both vegetables and knead well until the cabbage starts juice.

Finely chop the garlic and add to the future sauerkraut

We put the mixture in a jar or in an enameled iron bucket, put it tightly with a slotted spoon. Spread in layers with bay leaves and peppercorns.

Boil water, pour sugar and salt into it. After our marinade boils, add vinegar. Let the water cool a little, and then pour the future beetroot sauerkraut.

We close the jar with a lid and put it in a cool place for 2 days.

Check the sauerkraut periodically for a slimy film. On day 3, you need to open the lid and pierce the mixture with a skewer to release carbon dioxide. Then press down firmly with a slotted spoon.

Already after 4 days from the start of cooking, you can enjoy the cabbage. This method of salting is not the fastest, but if the recipe has been followed, the dish will turn out to be very crispy and tasty.

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Homemade sauerkraut with beets can be stored for several months if kept in a cool place - a refrigerator or basement. You can close the jar and send it to the cellar until winter, so that later you can get a shock dose of vitamins. In such a salad, every calorie is useful, and the taste is so bright and spicy that friends will definitely ask for the recipe.

Advice: you can cook sauerkraut without vinegar, as many eminent cooks and people with gastritis who are on a diet do. Instead of vinegar, lemon essence or sour cranberries are used, which perfectly disinfect vegetables and promote the fermentation process.

How to cook with carrots

Cooking time: 3 days

Servings: 50

Energy value

proteins: 1.1 g;
fats: 0 g;
carbohydrates: 4.1 g;
calorie content - 21.2 kcal.

Ingredients

cabbage - 2 heads;
beets - 1 pc.;
carrots - 2 pcs.;
rock salt - 3 tablespoons;
sugar - 3 tablespoons;
peppercorns - 3-5 pcs.;
water - 1.5 liters;
vinegar - 1 tbsp;
red pepper - 1 pinch;
bay leaf - 1-2 pcs.

Step by step cooking

Prepare vegetables for slicing: cabbage must be peeled from the top leaves, beetroot and carrots should be peeled and then washed.
Finely chop the cabbage. It can be grated on a coarse grater if you are not sure that then it will give juice.
Three carrots and beets on a grater or cut into small cubes to diversify the dish.
Pour all the vegetables into one bowl and knead with your hands until the cabbage begins to release juice.
Add the pepper and chopped bay leaf to the mixture.
We sterilize the jar: you can put cabbage leaves, parsley and peppercorns on the bottom.
We fill the container with sauerkraut, ram it with a spoon or slotted spoon.
We proceed to the preparation of the marinade: pour water into the pan, pour sugar, salt and vinegar. Let it boil for two minutes, then fill the jar up to the shoulders.
Close the container with a lid and leave to ferment at room temperature for 2 days.
On the 3rd day, be sure to pierce the entire jar to the bottom with a wooden stick in order to release carbon dioxide, otherwise the sauerkraut will be bitter (this happens when the lactic ferment is overstayed) and instead of good, it will be harmful.

Sauerkraut with beets and carrots, which can compete with barrel pickles, is ready! For a simple serving, parsley with its neutral taste and a slice of black bread are suitable. A jar of sauerkraut can be stored in the refrigerator or cellar: at a low temperature, the dish remains fresh for several months.

Pickled snack in pieces

This is a popular product that is well known in Georgia. The main difference from the classic sauerkraut recipe is that vegetables need to be cut into even large pieces, and not chopped. This does not affect the quality of the dish in any way, on the contrary, it makes it more original. The slices are very appetizing. The method is reliable, such a pellet is fermented quickly.

Cooking time: 12 hours

Servings: 50

Energy value

proteins: 3 g;
fats: 0.2 g;
carbohydrates: 12.6 g;
calorie content - 60.9 kcal.

Ingredients

cabbage - 2 pcs.;
beets - 1 pc.;
salt - 3 tablespoons;
black pepper or white peas - 3-5 pcs.;
water - 1 liter;
garlic - 5 cloves;
vinegar - 1 tbsp;
celery - 1 bunch;
chili pepper - 1 pod;
bay leaf - 1-2 pcs.

Step by step cooking

We clean the cabbage from the upper leaves, wash it thoroughly, prepare the beets.
Before fermenting, cut cabbage and beets into medium-sized squares or cubes. We also chop the garlic and celery. Finely chop the chili pepper.
We mix the resulting mixture and send it to a pre-prepared jar for pickling along with bay leaves and pepper. Some chefs prefer to cover vegetables in parts (separate layers) to get a juicy color transition.
Prepare the marinade: pour water into the pan and wait until it boils. Then add salt and vinegar there, continue to cook for another 2 minutes.
Pour the cabbage with the resulting marinade so that the water completely covers it.
We wait until our dish has cooled, and then put it in the refrigerator, where it should marinate for 12 hours.

Georgian cabbage can be stored for several weeks, provided that it remains in the marinade. It is advisable to keep the dish in the refrigerator in a closed container.

Advice: Georgians deliberately cut vegetables into large chunks, but if you are not sure that the dish will cook correctly, you can make your own changes - before pickling, chopping or chopping them.

spicy cooking recipe

Many people in the store immediately stick to the shelf with sauces that "burn" in their mouths. If you like spicy and spicy dishes, then you should definitely try this recipe.

Already looking at the photo it becomes clear - you will lick your fingers! And after watching the video, I’m drawn to the kitchen to cook homemade pickles.

Cooking time: 3 days

Servings: 50

Energy value

proteins: 2.8 g;
fats: 0.1 g;
carbohydrates: 13.5 g;
calorie content - 64.5 kcal.

Ingredients

cabbage - 2 pcs.;
beets - 1 pc.;
coarse rock salt - 3 tablespoons;
sugar - 3 tablespoons;
peppercorns - 3-5 pcs.;
water - 1 liter;
garlic - 5 cloves;
vinegar - 1 tbsp;
horseradish - 100 gr.;
chili pepper - 1 pc.;
bay leaf - 1-2 pcs.

Step by step cooking

Wash vegetables thoroughly. Make sure that the fruits are fresh, without signs of decay, otherwise all the work may be in vain.
Chop the cabbage, and finely grate the beetroot. Put the vegetables in a bowl and mash them until the juice comes out. If the cabbage is dry, then do not worry, as this can be corrected with a marinade.
Finely chop the horseradish, garlic and chili pepper, add to the future sauerkraut.
Tamp the vegetables tightly with a slotted spoon into a liter jar or other prepared container. Throw in bay leaves and peppercorns.
We put salt and sugar on top, and then fill the jar with cold water approximately up to the shoulders.
We leave the sauerkraut to wander for about 2 days at room temperature, periodically piercing the container with a large wooden knitting needle so that the gas comes out. Pierce all the way to the bottom, otherwise the cabbage will become bitter. At a low temperature, a spicy-sour snack will cook for several days longer, the fermentation process will be delayed. It is necessary to prepare vegetables that are set to ferment for a certain event, taking into account the temperature in the room.

On the third day, salted cabbage is considered ready. Hide it in the refrigerator or in the basement, where it will be stored at a low temperature for several months. We do not recommend keeping it for more than six months, it will become sour, like sour milk. Bon appetit!

Advice: if the dish turned out to be too spicy, you can do the following - drain the brine and dilute it slightly with water. But real lovers of "hot" never complain that it turned out sour or spicy. Everything is in order here, you can safely ferment!

How to cook without adding salt

Cooking time: 50 minutes

Servings: 20

Energy value

caloric content - 35.5 kcal;
fats - 0.1 g;
proteins - 1.9 g;
carbohydrates - 6.8 g.

Ingredients

beets - 300 g;
carrots - 120 g;
onion - 80 g;
bay leaf - 5 pcs.;
cumin - 10 g;
water - 3 l.

Step by step cooking

We remove the upper leaves from the head of cabbage, wash it under the pressure of cool water and, after drying it with paper towels or napkins from excess sputum, chop it into rather large pieces about 1–2 cm wide.
Peel carrots and beets with a housekeeper (peeler), rinse under a cold tap and chop into long straws.
Remove the husk from the onion, also carefully rinse and cut into thin halves of the rings.
We shift the prepared vegetables into the utensils allocated for fermentation, in the following sequence - the cabbage layer comes first, then the onion, carrot, beetroot, chopped laurel leaves and caraway seeds. We repeat this sequence until the end of the ingredients, while the last layer must be cabbage leaves.
We rearrange the container with the future snack closer to the warm radiator and fill everything with three liters of clean drinking water. Be sure to keep in mind that the liquid level should be about 10-15 cm below the edge of the dish.
Then we cover the vegetables with a large diameter flat plate, put a heavy oppression on top, they can serve as a 3-liter bottle filled with liquid, and leave to sour in this form for three days. Remember to periodically release gases from the cabbage by sorting and stirring the vegetables with clean hands.
After three days, we lay out the snack in a clean glass container and put it away for storage in the refrigerator.

Advice: the juice obtained during sauerkraut should not be poured out, it can be drained into a plastic bottle and used instead of water for subsequent recipes, or drink half a glass twice a day to maintain body tone, saturate it with vitamin C and strengthen the immune system.

Recipe for the winter in brine

Cooking time: 55 minutes

Servings: 20

Energy value

caloric content - 41.9 kcal;
fats - 0 g;
proteins - 2.1 g;
carbohydrates - 8.4 g.

Ingredients

white cabbage - 1.5 kg;
beets - 450 g;
garlic - 120 g;
hot chili pepper - 25 g;
water - 1.5 l;
edible salt - 90 g.

Step by step cooking

We remove the upper leaves from the cabbage, wash it under a running stream, cut out the stalk and cut into fairly large arbitrary pieces - the main thing is that they fit in a jar.
Peeled and washed beets and garlic cloves are chopped into thin slices, and hot pepper, freed from all seeds and partitions, into large rings.
In the prepared disinfected glass container, we tightly pack the vegetables in layers in the following sequence - beets, chili, garlic, cabbage. And so to the very top of the jar, the last layer should be a cabbage leaf.
Following this, we proceed to cooking the brine. To do this, bring one and a half liters of filtered water to a boil and completely dissolve 90 grams of rock salt in it.
Move the container with vegetables into a deep bowl, fill it with hot brine, put oppression on top and sour cabbage for five to six days. Several times a day, be sure to release the resulting gases and pour back the juice that has poured out of the jar.
After the specified period of time, tightly close the container with a nylon lid and put it in the refrigerator.

The recipe for cooking cabbage with beets is almost the same as ordinary sauerkraut, but in the process of cooking, the cabbage takes on a pronounced pink color. This can be used, as an elegant dish will be an excellent decoration for the festive table. Feel free to experiment, add different vegetables and spices to sauerkraut, and in time you will create the perfect recipe!

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