Sauerkraut is not just a separate dish. Depending on its content, you can please your loved ones or guests with new tastes regularly. The horseradish roots, carrots, beets and even honey will help to make a variety. Such cabbage will never be superfluous on your table.
Material Content:
Classic pickled cabbage with horseradish
To prepare cabbage with horseradish rhizomes according to the classic recipe, you will need:
• horseradish rhizomes, thoroughly peeled 80 - 90 g;
• salt 20-25 g;
• average head of cabbage 1.2 kg;
• water 0.5 l;
• sugar 10 g.
Fermentation Instructions:
1. Take the cabbage, remove the integumentary leaves and thinly cut with a knife or a special shredder.
2. On a grater with small teeth, rub horseradish.
3. For brine, boil water and pour sugar and salt into it. Cool the resulting solution.
4. Put the prepared horseradish in chopped cabbage, mash everything together.
5. Fill with a cooled solution.
6. Do not forget about oppression.
7. Leave the container with cabbage in the room and let it stand at room temperature for three days.
8. After this, rearrange the cabbage in a cool place for another two days.
9. On the sixth day, cabbage with horseradish can be served on the table.
Cooking with carrots
For fermentation with horseradish and carrots you will need:
• cabbage 5.0 - 5.5 kg
• peeled horseradish rhizomes of 0.5 kg;
• sugar 100 g;
• carrots 0.4 kg;
• salts of 100 g;
• water 2.5 l.
Fermentation Instructions:
1. Pre-peeled and washed horseradish rhizomes to pass through a meat grinder. So that it does not irritate the mucous membranes of the eyes and nose, close the bowl with grated horseradish and the outlet of the meat grinder with a bag.
2. Remove the top leaves from the heads of cabbage, chop them with a thin straw.
3. Add the horseradish passed through the meat grinder to the cabbage.
4. Peel the carrots.
5. Wipe on any grater. The appearance of the dish will be aesthetic if the carrots are thin and long.
6. Thoroughly mix all components with your hands.
7. Choose a suitable container, it is convenient to use cans of glass or pots with enamel coating. Put prepared vegetables there.
8. To prepare the brine, heat the water to a boil, then put sugar and salt in it, stir the contents until they are completely dissolved and cool to room temperature.
9. Pour cold brine into the dishes with cabbage, on top lay either a flat plate or a cover from the pan with a smaller diameter.
10. Move the dishes to a cooler place. Pierce the dish for three days.
11. Remove the foam that will form.
12. After 72 hours, cabbage with carrots is ready.
How to make beets
To prepare cabbage with the addition of beets you need:
• carrot 90 g;
• cabbage 1.5 kg;
• honey 1 tsp;
• garlic cloves 2-3 pcs.;
• beets 150 g;
• horseradish, peeled roots 30 g;
• water 1.0 l;
• salt 1 tbsp. l
Fermentation Process:
1. Chop the cabbage into thin strips.
2. Carrots are crushed using a coarse grater.
3. To chop horseradish, take a fine grater.
4. Sell the garlic through a press.
5. Cut beets with thick round pieces or whetstones.
6. Crush all vegetables except beets. This technique makes the finished product juicier.
7. At the bottom of the enameled pan, first place the beets and then the cabbage.
8. Boil water, put honey and salt in boiling water. After the resulting brine cools down and becomes just warm, fill them with cabbage. Install oppression.
On the fifth or sixth day, the cabbage will be ready.
It is interesting:cabbage pill with beets - recipe
Sauerkraut with horseradish and garlic
To leaven the cabbage, take:
• carrots 2 pcs.;
• forks of cabbage weighing about 1.6 kg;
• head of garlic;
• table horseradish 300 g;
• water 1.0 l;
• coarse salt 3 tbsp. l .;
• sunflower oil 3 tbsp. l .;
• sugar 1 tbsp. l .;
• laurel sheet 2-3 pcs.;
• black pepper, allspice 5-6 peas.
Cooking Instructions:
1. Grind peeled and washed horseradish on a fine grater.
2. Rub the washed carrots coarsely.
3. Remove the top leaves from the cabbage, chop it with a thin straw.
4. Grated horseradish combine with cabbage, carrots, garlic. Mix everything.
5. Wash and dry the glass jars in advance. For this amount of cabbage, 3 pieces with a capacity of 1 liter are enough.
6. Boil water. Add sugar, laurel leaves, salt, pepper and pour oil into it.
7. Cook together for 5 minutes. Cool to + 25 degrees.
8. Pour brine into the jars of cabbage. He must fill the entire space to the shoulders of the can.
9. Close with a simple nylon cover, soak for a day on the table. The cabbage will be ready the next day.
Next, store in the refrigerator.
Instant recipe
To ferment cabbage you will need:
• cabbage in cabbage 2.5 kg;
• carrots 250 g;
• salts of 20 - 25 g;
• horseradish rhizomes 30 - 40 g;
• vinegar 30-40 ml, 9%;
• sugar 50 - 60 g.
A similar recipe:instant sauerkraut
Cooking Instructions:
1. Wash carrots, peel and grate with large teeth.
2. Grind horseradish on a fine grater.
3. Chop the cabbage with a rather fine straw.
4. Put horseradish on the bottom of a 3 liter jar. Wash and dry the jar in advance.
5. Combine cabbage with carrots. Put the vegetables in a jar.
6. Slightly condense and pour in cold marinade.To cook it, boil water, put sugar, salt. Remove from heat and pour in vinegar, cool.
7. Close the cabbage with a capron lid. Put in the refrigerator for 24 hours.
Cabbage is ready, transfer to a salad bowl and serve.
No vinegar added
For cabbage without vinegar you need:
• cabbage 5 kg;
• salt 3 tbsp. l .;
• horseradish, peeled roots, 30 g;
• carrots 2 pcs.;
• sugar 2 tbsp. l .;
• laurel sheet 2-3 pcs.;
• allspice, peas, 4-5 pcs.
Fermentation Process:
1. Remove the top leaves from the forks.
2. Use a sharp knife or a special shredder to chop the cabbage into strips.
3. Grate washed carrots on a grater with large teeth.
4. Grate horseradish on a fine grater.
5. Fold the cabbage in a suitable pot.
6. Add horseradish with carrots, peppercorns, mix the lavrusha well, slightly crushing the cabbage with your hands.
7. Heat the water until it boils, put salt, sugar. Allow to cool.
8. Pour the brine into the pot with cabbage.
9. Place a plate and a load on top.
10. Keep the cabbage for two days in a cool place.
After that, it can be used as needed.
Sauerkraut with horseradish for the winter
Calculation of products is given per 10 kg of cabbage, if necessary, everything can be increased proportionally.
To prepare cabbage for the winter you need:
• cabbage heads with a total weight of 10 kg;
• vinegar, 9%, 120 - 150 ml;
• horseradish, peeled roots, 1 kg;
• water 1.5 l;
• salt, without iodine, 300 g.
Step-by-step instruction:
1. From the heads, remove the top and damaged leaves. Cut them into quarters, cut out stitches.
2. Grate horseradish using a fine grater.
3. Pour salt into boiling water, pour vinegar.
4. Allow to cool completely.
5. Take a suitable tank or pan.
6. Transfer the cabbage, alternating it with horseradish.
7. Pour out the brine, set up a flat plate with a load.
8. Store cabbage in a cool place.
Use as needed.
With honey
To cook cabbage with honey you will need:
• salt 30 g;
• cabbage 1.5 kg;
• honey, liquid, 50 g;
• horseradish, peeled, roots 70 g;
Cooking process:
1. Horseradish roots, grate with the smallest teeth.
2. Cut the cabbage into medium-sized straws.
3. Put honey, salt and horseradish in it, mix gently.
4. Transfer the mixture to an enamel pan, cover with a cotton cloth on top and set the yoke.
5. Let the pan stand in the room for three to four days.
6. When the brine is light, transfer the cabbage to a suitable jar of volume and send to the refrigerator.
Use as needed.
Read also:cabbage provence
