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White cabbage is fermented with various vegetables, fruits and berries. Many housewives add beets. This is an excellent ingredient that improves the taste of preparations for the winter, and allows you to use it for preparing salads and filling pies. Even the borscht turns out amazingly delicious.
Pickled cabbage with beets It turns out not only tasty, it retains nutrients and vitamins. And the combination of these two vegetables also enhances them. You can ferment cabbage in jars or larger containers. Each recipe has its own twist. It should be noted that cabbage turns pink, which is unique in its own way when preparing vitamin salads in winter.
What are the benefits of cabbage and beets?
Before talking about recipes or fermentation procedures, you need to find out whether such a product is beneficial. Let's figure it out:
- Both vegetables are rich in vitamin C. Moreover, cabbage sauerkraut with beets retains its usefulness one hundred percent almost until the new harvest.
- But cabbage and beets are famous not only for ascorbic acid. It contains many other vitamins, such as B, E, PP, K, H,. For example, vitamin U heals wounds and is an anti-allergenic substance.
- In addition to vitamins, cabbage pickled with beets contains a lot of phosphorus and potassium, sodium and calcium, zinc and sulfur, and iodine. It is almost impossible to list all the microelements: a real periodic table.
- Beets play a special role in fermentation. After all, only it contains the substance betaine. With its help, excellent absorption of proteins occurs, which has a beneficial effect on liver function.
- Thanks to lactic acid bacteria contained in pickled vegetables, the human body is cleansed of putrefactive bacteria, immunity is increased, and the content of harmful cholesterol is reduced.
And now to the recipes
There are many recipes for making pickled white vegetables with beets. In some of them, vegetables are cut into large pieces, in others, on the contrary, they are chopped finely.
It tastes even better with garlic
The combination of garlic and beets can be considered a classic option. Therefore, housewives consider it appropriate to add this spicy vegetable to preparations for the winter. If you want to ferment instant cabbage, use the option below.
For many novice housewives, pickling vegetables seems out of reach. That's why we offer recipes with step-by-step steps.
The recipe contains the following ingredients:
- 3.5 kg cabbage forks;
- carrots and beets (medium) – 2 root vegetables each;
- two heads of garlic;
- table vinegar – 100 ml;
- lean (refined) oil – 100 ml;
- granulated sugar - 3.5 tablespoons;
- salt - a heaped tablespoon.
It is best to use rock salt or regular table salt marked “for canning” on the package.
Preparing the brine
You need to boil clean water, add sugar and salt at once, in accordance with the amount specified in the recipe. You will use it to fill jars of cabbage.
Features of fermentation
We present to your attention a step-by-step recipe for quick sauerkraut with beets for the winter:
- We clean the cabbage heads, removing the top leaves. After all, there may be sand and insects on them. Shred the vegetable the way you like: thin strips or large ones in pieces.
- We wash the carrots and beets several times, remove the skins, wash them again, and place them on a canvas napkin to dry. If you want the vegetables to ferment faster, grate them. Although beets, cut into strips or slices, ferment well.
- Remove the husks from the garlic and remove the film from each clove. Wash the spicy vegetable under running water and dry. The step-by-step recipe involves garlic, cut into halves.
- Place vegetables in a jar in layers in a certain order: cabbage, beets, carrots and garlic. And so on until the container is full. The last layer in the jar must be cabbage.
- Cover with a cabbage leaf, fill with brine, press down with pressure.
According to any recipe, you need to keep cabbage and beets in a warm room, so it will ferment faster. The vegetables will ferment for at least 3 days.
At this time, release the gases from the jar by piercing the cabbage to the bottom with something thin and sharp. We also remove the resulting foam.In this case, the finished sauerkraut with beets will not taste bitter, and the brine will not become slimy.
The jar with the preparation for the winter is stored in the refrigerator or cellar.
With hot chili pepper
Fans of spicy dishes often sauerkraut with beets, adding hot chili peppers. It makes a wonderful winter snack that can be eaten with boiled potatoes. I even started drooling!
The number of ingredients is large, so be careful. What do we need for the recipe:
- white cabbage – 2 kg;
- beets - 3 pieces;
- carrots – 2 pieces;
- salt – 60 grams;
- sugar – 30 grams;
- allspice - 3 or 4 peas;
- garlic – 1 head;
- bay leaves - 5 leaves;
- hot chili pepper - half;
- for brine - 2 liters of water.
How to cook
The peculiarity of this recipe is that the sauerkraut with beets will be cut into pieces. Moreover, this method is very fast, you can try it already on the third day.
After cleaning the heads of cabbage, we do not shred them, as usual, but cut them into large pieces.
To chop carrots and beets we use a Korean grater.
Peel the garlic and pass through a crush.
Cut the stem off the hot pepper and cut into pieces. You don’t have to remove the seeds, so the cabbage will turn out spicier and more aromatic. Although everyone has their own taste, decide for yourself.
We put a steamed three-liter jar on the table and begin to conjure. Don't laugh, because the end result will be a magical cabbage. Place carrots, beets, bay leaves, and chili peppers on a layer of cabbage. And we do this until we fill the jar.
Pour the prepared brine (we make it in the same way as in the first recipe) over the cabbage and leave it on the table. We pierce it twice a day to release gases.
On the third day, you can make a salad by sprinkling onion rings on top. Drizzle the cabbage with vegetable oil.
Instead of a conclusion - secrets
We have presented only two recipes for sauerkraut. Although there are a great many options: as many housewives as there are, so many recipes:
By following step-by-step recommendations and our little secrets, you will have an excellent way to diversify your winter menu:
- At pickling cabbage Be sure to compact the contents into jars so that fermentation proceeds faster.
- Taste the brine: it should be saltier than sea water. According to the rules, 3.5 tablespoons of salt are added to 5 kg of white vegetables.
- For a vibrant sauerkraut look, choose beets that are dark burgundy in color and without white streaks.
Good luck with your preparations and bon appetit everyone.
