2 kg. cabbage (late variety);

600 - 700 g carrots;

30 g horseradish (peeled).

For a marinade for 1.5 liters of water:

2.5 - 3 tbsp. tablespoons of salt (salted);

4 tbsp. tablespoons of sugar;

1 teaspoon of vinegar essence;

1 bay leaf;

A couple of allspice peas;

3 - 5 carnations.

How to cook:

Chop the late or winter cabbage into strips using a grater or knife. Rinse the carrots and grate with strips or on a coarse grater. Horseradish peel and cut arbitrarily, if desired, you can leave it whole.

Prepare jars and metal lids in advance. Rinse and sterilize the jars. Boil the lids for about 10 minutes. You can fill the jars in different ways: either mix cabbage and carrots together, or lay out in layers. You need to fill the jars very tightly, periodically compact the cabbage with a crush.

When you fill the jars with vegetables, add the horseradish pieces. If you do not have fresh horseradish, you can use dried horseradish.

Prepare the marinade. Pour water into a saucepan and add - salt, sugar, bay leaf, pepper and cloves. Spices are usually placed at will and to your taste, but they can also not be added at all. As soon as the marinade comes to a boil, heat it for a couple more minutes.

Pour the prepared jars of cabbage and carrots with hot marinade to the very top. Now scroll the jars to release as many air bubbles as possible.

Add more if necessary. It took 2 liters to fill one 3-liter jar and 2-liter ready-made marinade.

Drain the marinade back into the pot and boil it again. You will already feel the mouthwatering aroma of cabbage and horseradish.

Add vinegar to the marinade and pour into jars. Vinegar can be added not to the marinade, but directly to the jars. Twist the jars of marinade, pierce the cabbage to the very bottom with a long wooden skewer or spoon, again so that the bubbles come out. Add more marinade and roll up the lids. Cool jars of pickled cabbage with horseradish, you do not need to wrap them up.

Remove the horseradish pickled cabbage to the cellar for storage.

Ingredients

To prepare pickled cabbage with instant horseradish, you will need:
cabbage - 1-1.5 kg;
carrots - 2 pcs.;
onions - 2-3 pcs.;
garlic - 2 cloves;
horseradish root - 30-50 g.
For pouring marinade:
water - 125 ml;
salt - 1 tbsp. l .;
sugar - 3.5 tbsp. l .;
vinegar 9% - 7 tbsp. l .;
vegetable oil - 100 ml.

Cooking steps

To prepare pickled cabbage with horseradish, I needed these ingredients.

Peel the head of cabbage from the top leaves, chop with a knife or a special grater.

Combine cabbage, onion, carrot, garlic and horseradish in a large bowl.

To prepare the marinade pouring, combine water with salt and sugar, bring to a boil, pour in vegetable oil. After the marinade has boiled, pour in the vinegar and immediately remove from the stove.

Transfer the salad to a clean jar, close the lid and put it in the refrigerator for storage. Pickled cabbage prepared according to this recipe can be served immediately, it is perfect with mashed potatoes, pasta, porridge. Both meat and fish dishes are delicious with it. The shelf life of pickled cabbage with instant horseradish is about 2 weeks in the refrigerator. Although the vegetables are hot-poured, the cabbage remains crispy and juicy.

The cabbage turns out to be moderately spicy, with a piquant aftertaste of horseradish and spices, and turns out to be surprisingly crispy.

To cook cabbage with horseradish, salted, sauerkraut, pickled, horseradish is best bought on the market, and then scroll the horseradish roots through a meat grinder or grate.

With such horseradish, cabbage will turn out to be more tasty and aromatic, but bought table horseradish in a jar is also quite suitable.

Fast daily cabbage with horseradish

Ingredients:

• head of cabbage - 2 kg
• carrots - 1 large
• dill and parsley to taste
• garlic - 4-5 large cloves
• grated horseradish - 2-2.5 tablespoons
• salt - 3 tbsp. l
• sugar - a little less than 1 tbsp.
• bay leaf - 2-3 pcs.
• peppercorns - 5-7 pcs.
• vegetable oil - 2 tablespoons
• water - 1 liter

How to salt cabbage with horseradish per day:

1. The cabbage is chopped into thin strips, the carrots are grated on a coarse grater, the greens are finely chopped.

2. Place in a large saucepan, at least 6 liters, add chopped horseradish and garlic squeezed through a garlic press. Mix everything thoroughly.

3. Prepare the brine. Pour water into a saucepan, dilute salt, sugar, add butter, lavrushka and peppercorns. Put on fire, let it simmer for 5-7 minutes and remove from heat.

4. Pour hot brine over cabbage with horseradish and garlic and leave at room temperature for 12-15 hours.

5. Then put it in the refrigerator or on the balcony if it's cold.

The next day of cooking, you can eat cabbage.

If you store for more than a week, then add 2-3 tablespoons of 9% vinegar to the marinade. This will not spoil the taste, but it guarantees safety.

Sauerkraut with horseradish

Ingredients:

• white cabbage - 2 kg
• horseradish root - 100 g
• carrots - 200 g
• salt - 2 tbsp. spoons
• sugar - 100 g
• water - 1.5 l
• bay leaf - 4 pcs.
• black pepper - 10 peas

Order an energy saver and forget about the previous huge light costs

How to ferment cabbage with horseradish:

1. Finely chop the cabbage, removing the top leaves from it.

2. Peel, wash and grate carrots.

3. Horseradish also peel and grate, or scroll through a meat grinder.

4. Stir all the pieces, add bay leaf and black pepper. Place in a large saucepan.

5. Boil water, refrigerate and make brine in a ratio of 1 tablespoon of salt per liter of water. Pour the brine into a saucepan.

You don't need to pour a lot of water into the cabbage - it will let out its juice during the fermentation process.

6. Cover the pot loosely to allow air to enter. Keep in the room, stirring occasionally.

7. On the second day, the fermentation process will begin, after about 3 days the cabbage with horseradish will ferment well.

8. Add sugar to it, mix thoroughly and send to the cold.

Sauerkraut with horseradish is ready. You can eat it the next day.

Pickled cabbage with horseradish recipe

Ingredients:

• 1 head of cabbage
• 2-3 large carrots
• 1 small horseradish root
• 3-4 cloves of garlic
• 2 tbsp. tablespoons of salt
• half a glass of sugar
• 150 ml table vinegar
• half a glass of vegetable oil
• 1 liter of water
• cloves, bay leaves, peppercorns - to taste

How to pickle cabbage with horseradish:

1. Chop the cabbage as you like, but it is best to chop finely. Transfer to a large bowl.

2. Peel and grate the carrots.

3. Chop the peeled horseradish root.

4. Place with the cabbage and squeeze the garlic there. Mix well.

5. Bring a liter of water to a boil. Add salt, sugar, let dissolve, pour in vegetable oil, send bay leaves, cloves and peppercorns there. Boil for 3-4 minutes.

6. Add vinegar, stir and pour hot marinade over cabbage. Mix everything well.

7. Transfer to clean storage jars. Do not pour out the liquid, pickled cabbage with horseradish and garlic for the first twelve hours will absorb a small amount of the marinade, so you will need to top up.

You can eat cabbage right away, but it will taste better when your preparation cools down.

Bon Appetit!

Sauerkraut with horseradish and carrots - moderately sour and slightly spicy, the appetizer is simply charming. Its rich taste complements fish and meat, harmonizes perfectly with vegetables in the first courses. You can see this for yourself.

Salted cabbage salads in winter are just a godsend. Thanks to its excellent taste, this savory dessert goes well with most dishes on the daily menu. And what a gorgeous composition of potatoes boiled in uniforms and pickled cabbage salad with a small amount of salad onions, seasoned with aromatic sunflower oil.

It is simply impossible to resist the delicious temptation. In order to diversify the flavor range somewhat, when salting white cabbage, I began to add accompanying components. Sauerkraut with horseradish exceeded all my expectations.

Prepare the following ingredients

• 2 kilograms of white cabbage,
• 200 grams of medium carrots
• 2 tablespoons rock salt
• 100 grams of fresh horseradish root,
• 3-5 peas of black pepper,
• 100 grams of granulated beet sugar,
• 1.5 liters of purified water,
• 1 dried laurel leaf

Stages of preparing an appetizer

From the dense cabbage head, remove the top dark green leaves and cut it into relatively large segments. Chop each of them using a shredder or cut with a sharp knife.

For me, a shredder is preferable, since the chips come out evenly, slightly damp. When rubbed, juicy cabbage begins to secrete juice.

Peel and rinse the carrot root vegetable. Rub the orange beauty on a grater with large holes. Prepare horseradish in the same way.

Combine chopped vegetables, add pepper and bay leaf.

Stir the mixture gently and place in a convenient container.

Boil water in a separate heat-resistant container. For the brine, take a liter of water and a tablespoon of coarse table salt with a small slide.

Pour the vegetable mixture with the cooled filling. The amount of marinade required depends on the juiciness of the cabbage.

During fermentation, the amount of juice will increase, so use a minimum of pouring. Cover the pot or jar of cabbage with a lid, leaving room for air to enter. Incubate at normal room temperature.

On the second day, bubbles should appear, as a result of the beginning of the work of lactic acid bacteria.

Stir or pierce with a fork. After 3 days, add sugar to the salted cabbage and stir. Now send the cabbage to the cold, after 2-3 days you can serve it.

Bon Appetit!