Sauerkraut with beets - 6 recipes for the winter

Sauerkraut with beets - an excellent snack for potatoes, meat, fish, soup. It is very easy to prepare, and in winter just get a jar, open and enjoy the spicy taste with sourness.

Beets give the homemade blank a beautiful pinkish tint, so feel free to serve it on the holiday table.

Georgian beetroot with beetroot

You will need:

• vinegar 9% - 15 gr;
• white cabbage - 2 kg;
• water - 2 l;
• a bunch of celery;
• salt - 30 g;
• one chili pepper;
• beets - 0.3 kg.

How to cook sauerkraut in large pieces:

1. With a fork of cabbage removes unnecessary upper leaves, remove the stump. Cut the rest into large pieces.
2. Cut the beets cleaned from the skin, chop the straws.
3. We cut celery in large cubes, carefully rinse the pepper, remove the seeds and cut into small plates.
4. The specified amount of ingredients is enough for several jars, so that the products are placed in them.
5. Separately prepare the marinade. Pour salt into the water and set it on fire.
6. When the liquid boils, pour vinegar into it.
7. The resulting marinade pour the cabbage in jars.
8. We roll them, or just close the lid. As soon as the jars have cooled, we remove them in the refrigerator or in another cold place.
9. Snack can be eaten in two days, but it is best left for the winter.

Recipe without vinegar

This recipe is for those who do not like the taste of vinegar in cabbage.

It is interesting: classic bigus recipe

Component List:

• two carrots;
• granulated sugar - 25 g;
• cabbage - 2 kg;
• salt - 30 g;
• water - 2 l;
• two red beets;
• four sweet peppers;
• two heads of garlic;
• hot pepper - 0.5 pcs.;
• five bay leaves.

How to prepare sauerkraut without vinegar:

1. Washed cabbage, peeled from the top leaves, must be cut into small sticks 5 cm wide.
2. Peel the carrots and beets from dirt and peel.We either wipe them on a grater or shred with straws.
3. We place processed products in three banks with a capacity of 3 liters each.
4. At the bottom we throw crushed cloves of garlic.
5. Next we throw carrots, cabbage and beets.
6. Put the leaves of parsley and chopped chili.
7. Pour water into the pan, pour sugar and salt into it, bring to a boil.
8. When the liquid cools a little, fill it with jars.
9. Close the jars with lids and put them in a dark place.
10. The next day, open the cans, slightly press down their contents with a fork. This is done in order to release air.
11. Screw the covers tight and do not open them for another 4 days.
12. During this time, the cabbage is fermented and will be ready for use. Bon Appetit!

Option for the winter in brine

Cabbage treat can be stored for a very long time. It's nice to open a jar in winter, breathe in the spicy aroma of sauerkraut and feel the tart, slightly sour taste.

The composition of the recipe:

• vinegar - 100 ml;
• salt - 17 gr;
• cabbage - 3.5 kg;
• garlic - 2 pcs.;
• two carrots;
• refined oil - 100 ml;
• granulated sugar - 80 g;
• two beets.

How to cook sauerkraut in brine with beets:

1. We process cabbage forks, removing unnecessary leaves from them.
2. We chop everything else with thin strips.
3. We wash the vegetables under the tap and remove the peel from them.
4. Pass carrots and beets through a grater.
5. We sort garlic into cloves, remove the husk from each.
6. We wash and cut them into slices.
7. Prepare cans for preservation.
8. We spread them in turn: cabbage, chopped beets, carrots, garlic.
9. Now start the layers again. The last will be cabbage.
10. For brine, boil water, add salt and sugar to it.
11. Pour vegetables into jars, cover with a nylon cover.
12. For three days, keep the dishes in a warm place. So lettuce ferment faster.
13. Open the lid from time to time and let the air out of the container. If foam has formed, remove with a spoon.
14. Once the food is ready, put it in the cellar or refrigerator.

Hot recipe

The main ingredients:

• three cloves of garlic;
• water - 1 l;
• granulated sugar - 25 g;
• white cabbage - 1.7 kg;
• one beetroot;
• horseradish root - 30 g;
• one chili pepper;
• salt - 30 g;
• one carrot.

How to cook spicy sauerkraut:

1. Rinse cabbage, carrots, beets and peel off dirt, unnecessary leaves or peels.
2. Cut the beets in the form of half rings.
3. We process carrots on a coarse grater.
4. Finely chop the cloves of garlic.
5. Separate the hot pepper in two, remove the seeds and partitions and chop finely.
6. We take a pan and lay a layer of beets on its bottom.
7. We clean horseradish and process in a blender.
8. Finely chop a head of cabbage.
9. In a bowl, mix cabbage, carrots, pepper and horseradish with your hands.
10. Pour this mixture into the pan.
11. At the same time, prepare the marinade by adding salt and sugar to the water and bringing to a boil.
12. Once the water has cooled, pour it into a pan with vegetables.
13. We put a plate on the salad, and put something heavy in it. We need cabbage to cuddle well and give juice.
14. Put it in heat and wait 4 days.
15. Every day, pierce the cabbage mass in several places so that air escapes, otherwise the dish will acquire a bitter taste.
16. When serving the salad, season it with vegetable oil. Bon Appetit!

Read also:sauerkraut - a classic recipe

Without salt

Salt does not affect the fermentation process of cabbage. So, who does not like excessively salty foods, ferment cabbage without salt.

Recipe Components:

• one onion;
• two beets;
• purified water - 6 l;
• white cabbage - 3 kg;
• three carrots;
• leaves of parsley - 8 pcs.

Rinse all the ingredients under the tap.

1. Process the cabbage forks and chop it into large pieces.
2. Chopped peeled beets and carrots with long sticks.
3. We remove the onion from the peel and cut into ringlets.
4. Put the food in the pan one by one. First comes the cabbage, then the onion rings, carrots, beet sticks, lavrushka. Sprinkle caraway seeds on top if desired.
5. Fill everything with clean water. It is best to buy it in a store.
6. We put a flat plate on top and some heavy thing on it.
7. We put the dishes in the heat.
8. Do not forget to check the food every day, let out air and collect foam.
9. After three days, the cabbage is fermented.
10. Eat it immediately for lunch, dinner or leave it in jars for the winter.

With garlic

Sauerkraut with beets and garlic instantly relieve you of all diseases. The dish will be most welcome in the winter.

You will need:

• two garlic heads;
• granulated sugar - 100 g;
• two beets;
• head of cabbage - 3 kg;
• sunflower oil - 0.1 l;
• salt - 17 gr;
• two carrot roots;
• vinegar - 0.1 liters

Step-by-step preparation:

1. Chopped peeled cabbage forks into thin slices.
2. Through the grater we carry the peeled roots of carrots and beets.
3. Peel the garlic cloves. If the slices are too large - divide them in two. Leave the remaining teeth as is.
4. It remains to lay in a jar a layer of cabbage, beets, carrots, garlic and again the main component.
5. Boil water and pour salt, sugar in it, pour vinegar and mix. The result was a marinade.
6. We fill them with jars of vegetables.
7. Put a heavy object on top of the cabbage.
8. We move the banks closer to the warm batteries and wait three days.
9. Every day, check the condition of the home stock, let the air out.
10. Try sauerkraut. If everything is in order, send it to the refrigerator.