Sauerkraut with beets in jars in large pieces

Harvesting sauerkraut with beets, chopped in pieces in banks is very convenient, because at the same time, it does not lose its appearance, remains juicy, crispy, and also changes color bright burgundy. Storing the roll is also convenient and for a long time, because a tightly closed lid prevents the development of bacteria in the jar and spoilage of the product.

All we need for cooking:

• A head of cabbage, small in size, about two to three kilograms;
• Large beets;
• Large carrots;
• Garlic, one large or two small heads;
• A little more than half the granulated sugar;
• Two tablespoons of common table salt
• A few peas of black pepper;
• Sunflower oil - depending on the number of cans, one tablespoon each;
• A few leaves of parsley;
• Half a glass of vinegar;
• One liter of drinking water.

Cooking:

1. We start with cabbage. We thoroughly wash it and begin to clean it from the topmost layer of leaves.
2. Attention to hostesses: I do not recommend using cabbage of early varieties for cooking. Onane will give a crunch during conservation and will be too loose and not juicy. In addition, in later heads of cabbage there will be more beneficial substances.
3. Cut the head into two equal parts, and then each of these parts into six to eight equal parts so that we get rectangles.
4. Wash the red beets. The fruit also should not be very young, otherwise you risk spoiling the dish. We clean the beets and cut it in half, and each half into slices is medium in size.
5. Rinse and clean the carrots. There can be two options for slicing a vegetable: grate it on a coarse grater or, like beets, cut into slices. Usually I use the second method, but it is at your discretion.
6. Wash the garlic and cut it lengthwise into thin slices.
     Advice for you: I do not recommend using a garlic squeezer in this recipe, because in this case garlic does not convey its taste and aromatic properties very well.
7. We mix all the chopped vegetables in one large pan and mix thoroughly so that the mixture in the jars looks uniform. We put vegetables in jars.
8. This step is devoted to the preparation of marinade. Add sugar, salt, pepper, lavrushka to the water, leave to cook for about five minutes. Add vinegar and the marinade is ready. Pour the resulting liquid to the edges of the jar, cover with lids, wrap it in a blanket and allow to cool to room temperature.

For those who want to see firsthand how to cook this dish, I suggest watching the video:

If you wish, after two days you can already enjoy what a very tasty sauerkraut with beets did you get. Bon Appetit!

Georgian sauerkraut with beets

Ingredients to be prepared:

• Medium-sized cabbage weighing about 2.5-3 kilograms;
• Large beet root crop weighing about 1-1.5 kilograms;
• A few red peppers to spice up the dish;
• Two small heads of garlic;
• Two bunches of fresh celery;
• Salt - two to three tablespoons;
• Drinking water - about two liters.

We start to cook:

1. The peculiarity of this leaven is that the marinade when pouring into jars is not hot, but rather cold. Therefore, the first cooking step is not dedicated to preparing vegetables, but to preparing brine. We put a pot of water on the gas and begin to boil the water. After the bubbles appear in it, add two tablespoons of salt, cook for literally one minute and turn it off. Leave the salt water to cool to room temperature.
2. We turn to the harvesting of vegetables. Thoroughly wash the forks of cabbage and cut it into two equal parts. Each of the resulting halves is cut into pieces, another three or four equal parts. Small pieces will help the cabbage soak up the beetroot juice and stain during pickling.
3. Thoroughly wash and clean the beets. Cut it into thin circles. This can be done using a grater, or you can manually, as you wish. I use a grater, then the circles are thin and of equal size.
4. Wash and peel the garlic and red pepper. You should be careful with garlic, I do not recommend passing it through a garlic squeezer, it is better to cut it into several parts so that it better retains its taste and aromatic qualities. Cut red pepper into rings.
5. We take cans and begin to lay vegetables. First beets, then cabbage, and so on in order, adding also garlic, pepper rings and celery, previously mashed in the hands, the topmost layer is again beetroot.
6. Fill the cans with brine until the very neck, add a little more salt to taste and close the lid.

In three to five days, the dish will be ready, and you can please yourself and your loved ones!

Recipe for sauerkraut with beets, like my grandmother's - with vinegar

Recipes for sauerkraut with red beets with the addition of vinegar and without it have the same number of lovers, so today I will tell you about both options, and you decide for yourself which one will become a permanent dish on the table.

• We prepare the ingredients for future sourdough. We will need:
    Forks of medium-sized cabbage, weighing up to two kilograms;
• Two medium carrots;
• Garlic - one middle head;
• Beet root vegetables weighing up to about 1.5 kilograms;
• Drinking water - liter;
• Sugar sand - three fourths of a glass;
• Two tablespoons of table salt;
• Lavrushka - two pieces;
• Flavourless sunflower oil - one glass;
• A little hot pepper to taste;
• Black pepper peas - a few pieces;
• Six tablespoons of vinegar.

First, thoroughly wash the forks of cabbage and chop it in half. We cut each of the halves into several identical small parts.

Thoroughly wash and cut the beets. We cut it lengthwise into a large straw of approximately the same size.

Wash and clean the carrots. We cut it in exactly the same way as beets into large straws.

We take the washed and peeled head of garlic and cut it lengthwise either into straws or across into plates, as you like. The main thing is not to pass the garlic through the garlic squeezer.

Cooking marinade. Add water to the water lavrushka, salt, granulated sugar, pepper, sunflower oil and cook until the mixture boils. After that, turn off the gas under it and add vinegar.

Pour the resulting marinade into the banks, cover them and leave to cool for a day. After 24 hours, you can already taste the resulting dish.

Vinegar Free Option

The second option for cooking sauerkraut with beets - without vinegar. This recipe is also very popular, but I will tell you how to cook it below.

We prepare the following ingredients:

• A small head of cabbage weighing up to two kilograms;
• Two pieces of small beets;
• Two medium-sized carrots
• Two pieces of garlic heads;
• Sugar - a tablespoon without a hill;
• Salt - two tablespoons;
• Four pieces of allspice;
• Half hot pepper;
• Five leaves of lavrushka;
• Two liters of drinking water.

My head, remove the top layer of leaves, cut into two equal parts. We put each part on the side of the cut and cut into about 6-8 identical parts.

Beets and carrots for this recipe should be cut into small strips. We wash the fruits and either rub or cut the beets and carrots very finely.

We fill the banks. First we put the garlic, which was previously chopped or crushed, then beets, carrots, cabbage, spices in turn.

We put water on the gas, add sugar, pepper and salt to it. Cook everything to a boil, turn it off and let it cool slightly.

Now the brine can be added to the jars, tightly close the lids on top and let cool for a day. The next day, open the cans and by clicking on the contents with a spoon or fork release the accumulated air. Cork again and leave for four days. Very soon, sauerkraut with beets will be ready!

Armenian sauerkraut

Armenia shares another recipe for sauerkraut with beets. I will tell you about the features of the preparation in the following recipe.

Ingredients for the dish:

• Two small or one medium forks, not exceeding a weight of 2.5 kilograms;
• One little beetroot;
• Garlic - one clove;
• Two pieces of chili pepper;
• Celery root;
• Three liters of drinking water;
• Half a teaspoon of cilantro;
• Pepper - a dozen peas;
• Lavrushka - two or three pieces;
• Six tablespoons of table salt;
• Half a cinnamon stick.

Cooking:

1. Cooking brine. We put water on the gas, immediately add all the spices to it, wait until the water reaches the boiling point. Turn off the gas and let cool.
2. Wash the heads of cabbage, clean them from the upper layers of the leaves and cut into four equal parts. Wash and cut the carrots into circles.
3. Wash the beets and clean them, cut into thin plates using a grater or manually. Rinse the roots thoroughly and cut.
4. Alternately in the jars we put cabbage, carrots, beets and spices. Pour the mixture with marinade, cover with cabbage leaves and leave for several days under load.
5. After several days, we remove the banks in the cellar or other cold place.

Korean spicy beetroot recipe

Like most Korean dishes, this recipe has a pungent taste, so lovers of piquant workpieces will especially like it.

For the recipe we will need:

• Cabbage of medium size, up to 2 kilograms;
• Beets are small in size;
• Lavrushki three or four pieces;
• A few cloves of garlic;
• Drinking water - one liter;
• 3 tablespoons sugar;
• 3 tablespoons table salt;
• One second cup of table vinegar;
• Pepper peas - a dozen pieces.

Cooking steps:

1. Thoroughly wash my head of cabbage, cut it in half, and then each of the parts into six more parts.
2. We also thoroughly wash and clean the beets, cut them into small strips or three on a coarse grater, as you wish.
3. Wash and peel the garlic thoroughly, cut into several slices, with plates. We put all the vegetables in a large container and mix.
4. We are engaged in the preparation of marinade. We put water on the gas, after boiling add sugar, salt, lavrushka and pepper. Cook for another ten minutes, clean the water from sheets and pepper, then pour the vinegar.
5. We put the mixture in jars, pour the marinade in them. For 24 hours, let the banks cool, and then put in the refrigerator.

Now you can try the resulting dish, bon appetit!

Gurian

Now I will tell you about another option how to ferment sauerkraut with beets in Gurian style. This is another Georgian recipe for a 3 liter jar, but with a slightly different taste.

Ingredients for cooking:

• Head of cabbage - 2 pieces;
• Two little beet pieces;
• Red pepper - 1 tablespoon;
• Apple cider vinegar - 1 glass;
• Salt - 2 tablespoons of tablespoons;
• Two small cloves of garlic;
• Sugar sand - about 1 cup;
• Salt - two tablespoons;
• A little more than one second cup of odorless sunflower oil;
• A liter of clean, drinking water.

How to cook:

1. We rinse both the cabbage fork and cut them into small pieces to make rectangles.
2. We rinse and peel the beets, wipe on a coarse grater or cut into plates manually.
3. Thoroughly wash off the dirt and peel the garlic, cut it into medium-sized slices.
4. We are engaged in the preparation of marinade, for this we put water, pour in it pepper and spoons of salt and granulated sugar. After the mixture boils, pour in the vinegar.
5. Lay the vegetables in cans in layers. We pour the mixture into them, allow to cool, after that, store them where you see fit, but be sure to away from sunlight and heat.

Today I shared with you wonderful proven recipes for sauerkraut with beets, like my grandmother's - in large pieces in jars, in Georgian, without vinegar and others. I hope you and your family enjoy the dishes you prepare. I wish you good luck and inspiration!

Each housewife tries to stock up in the summer with as many different blanks as possible. Indeed, during the cold winter, various vegetables and fruits will be noticeably missed on the table. Therefore, from time immemorial, housewives have been preparing jam, pickles, various salads. Sauerkraut remains popular among harvests, but over the long winter it manages to become noticeably fed up and for a variety of your menu we offer an alternative or even a separate excellent harvesting of cabbage and beets in jars.

What you need to know when harvesting beets with cabbage in jars for the winter

• be sure to sterilize dishes, jars in particular.
• choose good beets and white cabbage, not frozen and not stale.
• harvesting lettuce must be carried out during the harvest of cabbage and beets, vegetables will contain less pesticides and carcinogens.
• In winter, it is better not to store the banks on the balcony, they can freeze.
• Be sure to store in a dark place, cover if necessary
• Before rolling, put a couple of aspirin tablets in a jar so that the jars do not “jump”

Of course, in every family they harvest beets and cabbage for the winter in different ways, in every family have your secretswhich the housewives carefully store. Therefore, we will analyze a few proven recipes for a delicious winter salad. And you yourself will choose what you like.

Recipe list

Recipe number 1

We will need:

Cooking method

1. Prepare the products. Wash and peel the vegetables.
2. Chop cabbage into large pieces
3. Slice carrots
4. Thinly slice beets
5. Chop the garlic in large pieces
6. Put all the products in an enameled pan, alternating layers - cabbage, carrots, beets and garlic, etc.
7. Cooking brine. In another pan, mix all the ingredients for the brine, except for vinegar and put on fire.
8. After boiling, remove from heat and pour 9% vinegar. Let the brine cool.
9. Pour our vegetables with brine and crush on top with not heavy oppression.
10. We leave our salad a harvest of cabbage and beets for a few days, for starter culture.
11. Pour into sterilized jars and clean in the cold.
12. A delicious salad for the winter is ready.

Recipe number 2

We will need

• Fresh beets - 2 pcs.
• Fresh carrot - 2 pcs.
• White cabbage - 2 kg.
• Garlic - 4 cloves.
• Salt - 3 tbsp. l (brine)
• Sugar - 155 g (brine)
• Vinegar 9% - 120 g.
• Sunflower oil - 1 cup
• Spices - optional.

Cooking method

1. Wash and peel all vegetables.
2. Chop cabbage finely.
3. Grate beets and carrots.
4. Chop the garlic in large pieces.
5. Cooking brine. Pour water into an enameled pan, put sugar, salt, spices and sunflower oil. Put on the fire.
6. As soon as the brine boils, remove from heat and pour 9% vinegar. Allow to cool.
7. Arrange the salad in jars and pour brine. It’s good to roll up cans, pre-sterilized.
8. Let it brew for several days and can be consumed.
9. A delicious winter salad is ready.

Recipe number 3

We will add to the composition of this winter salad canned tomatoes. Great interpretation of your favorite dish.

We will need

Cooking method

1. Prepare jars, sterilize, dry.
2. Prepare the vegetables. Cut the beets into slices, cabbage in large pieces, crush the garlic through a garlic press or chop finely.
3. Put peppercorns in a jar, slices of beets, bay leaf, garlic and dill.
4. Stack cabbage and tomatoes alternately.
5. Put on top the same as laid down. Slices, garlic, peppercorns, dill.
6. Scald the contents of the jar with boiling water, let it brew for 10 minutes.
7. Pour water into the pan, pour 1.7 l of water there. Bring to a boil, add sugar and salt. Boil a little.
8. Remove from heat and pour 9% vinegar.
9. Pour cans with the resulting brine. Allow to cool and roll up the lid.
10. After a few days you can eat a delicious snack.

Recipe number 4

Another unusual winter beet and cabbage appetizer with apple.

Sweet fruit brings its extraordinary aroma and unique taste. No one will remain indifferent, moreover, you can use it right away.

We will need it.

• Fresh beets -2 pcs
• White cabbage - 260 g
• Olive oil or sunflower oil-2 tbsp. l
• fresh onion-1 pc.
• apple -1 pc.
• salt to taste
• sugar - 0.5 tsp.
• water - 50 ml
• vinegar 9% - 2 tsp

Cooking method

1. First, prepare the marinade. Mix water sugar and salt.
2. Put on the stove, let it boil. Remove from heat and add 9% vinegar.
3. Wash, peel the onion. Finely chop. Pour onion with marinade.
4. Let it brew for half an hour, drain the marinade into a jar, dry the onion on a sieve.
5. Wash and peel the apple, beets and cabbage.
6. Chop the cabbage finely.
7. Grate the beets.
8. cut the apple into slices.
9. add oil and mix well.
10. put in a salad plate, garnish with pickled onions and pour the marinade.
11. Winter salad of cabbage and beets can be eaten.

Recipe number 5

This option for harvesting lettuce for the winter from beets, cabbage and onions   not much different in composition from the traditional recipe, but noticeable in taste.

We will need

Cooking method

1. Wash the beets, cook until tender and peel.
2. Grate beets on a coarse grater.
3. Wash white cabbage, remove blackened leaves and finely chop.
4. Peel and wash the onion. Cut into small cubes.
5. Put all the vegetables in one pan and mix well with the addition of 9% vinegar. It is advisable to mix hands, then the salad is evenly soaked in vinegar.
6. We cook the marinade, add salt and sugar to boiling water, boil until the spices dissolve.
7. Allow to cool. Pour chilled marinade over vegetables.
8. Put a little oppression on top of vegetables.
9. Let it brew for one day, pour into banks. Pre-sterilizing the banks. Roll up and can be cleaned in the cold.
10. Another version of the winter harvest of cabbage and beets is ready.

From the Latin word conservation translates as storage. The first scientific data on salting and leaven appeared in the 19th century. Scientists have been able to establish that this process is happening due to microorganisms, fungi and bacteria.

We owe this discovery to Louis Pasteur. In whose honor, by the way, the process of pasteurization was named.

At first, by trial and error, scientists tried to add, then salt, then sugar or vinegar.

There are many options for snacks for the winter, but in our family such preparations are my favorite. They always look advantageous on the festive table, and in the winter there are many holidays. Such a bright and unusual snack is ideal for meat and fish. You can also use it as a separate dish, and if you add a little spicy seasonings, you can get an excellent piquant snack.

This type of sourdough is very versatile, so you can experiment with tastes if you wish, for example, add raisins or a little citrus. By the way, raisins with beets   goes well together.

The benefits of beets and cabbage

Beets contain many different trace elements, vitamins and minerals. It has incorporated almost the entire periodic table. It consists of folic, citric, malic and pantothenic acids. Vitamins such as B, BB and C. It contains great amount   fiber, which makes it the main thing in the fight against constipation.

Also she perfectly cleanses the liverinterferes with the absorption of fats. Regulates arterial pressure. Acts as a diuretic. And most importantly, it improves blood composition. Beets are especially needed during pregnancy due to the content of folic acid. It is important to take it in the first trimester of pregnancy. It contains just a record amount of iodine between vegetables. Therefore, it is necessary for diseases of the thyroid gland.

White cabbage is also rich in vitamins and minerals, it includes vitamins A, K, C, P, PP, B1, B2, B5. The minerals necessary for the body are calcium, iodine, magnesium, phosphorus, manganese, iron, etc.

Cabbage relieves inflammation. From ancient times people on swollen places applied cabbage leaves, and cabbage leaves were placed on the breasts of premature babies. To open the lungs. Perhaps that’s why it is believed that children are found in cabbage. It is also useful for diseases. gastrointestinal tract   and heart disease.

Foreword

A considerable number of cooking options are known for preserving this healthy autumn vegetable. Cabbage for the winter with beets is one of the favorite and often used recipes.

Cabbage for the winter with beets according to an old recipe from Georgia

In books or other literature on cooking, it can be found in several forms, so each housewife has the opportunity, at her discretion and taste, to choose the one that suits her or to supplement with her own ingredients.

Very few people know such a recipe among housewives, since he came to us from the Caucasus. But for a change it is worth trying and evaluating this method.

Ingredients Used:

• 2.5 kg of cabbage;
• 2 carrots;
• 1 beetroot;
• 4 cloves of garlic;
• 0.05 kg horseradish root.

• 0.2 liters of water;
• 0.125 kg of vegetable oil;
• 0.125 kg of sugar;
• 0.125 L of vinegar 6%;
• 1 tablespoon of salt.

If you feel that you don’t have enough marinade, increase the amount of all the ingredients for this marinade by 2 or 3 times.

Before making cabbage with beets, consider the subtleties of the process.

Such cabbage is not prepared quickly in time, but it's worth it. First, wash the vegetables well and dry them on a clean towel. We remove sluggish leaves from cabbage. Then peel other vegetables. Next, we make preparations from our vegetables. Cut the head of cabbage into large pieces, and grate carrots and beets. We clean the garlic from the husk, and horseradish from the skin, rinse, shred in small cubes. Put everything in a pan and then mix.

If you use this recipe for cabbage with beets, then you need to prepare saturated marinade in advance. To do this, add oil, the right amount of sugar and salt, vinegar to the heated water. We put the pan on a small fire and heat until it boils.

Now consider how cabbage for the winter with beets is clogged in jars. Large pieces of cabbage with beets and other ingredients are laid out in pre-prepared jars, and the marinade is poured. The containers are tightly closed and remain in this form for 3-5 hours.

Korean Beetroot and Beetroot Recipe - Korean

This appetizer is in constant demand because of its unusual taste and spiciness, which is so characteristic of oriental cuisine. In addition, when you have to comply, such a dish will be very handy.

• one medium head of cabbage;
• 1 beetroot;
• garlic to your taste;
• 1 onion.

To fill in 1 liter of water you need:

• 50 ml of vinegar;
• 0.5 tbsp. granulated sugar;
• 2 tbsp. l salts;
• 0.5 cups of oil;
• spice.

Technology for making Korean cabbage

According to this recipe, the dish is prepared quickly and easily even for a young housewife. We carefully wash the vegetables, dry and cut them into small squares. Cut the beets with garlic into a long straw, and the onion into half rings. Slices of cabbage with beets are laid out in a rather deep container and mixed. Then the time comes to create a fragrant marinade. To do this, pour clean water into a container, salt, sugar, pour vegetable oil. We put bay leaf, pepper. We boil everything until sugar and salt dissolve, and before we remove it from the heat, add vinegar according to the recipe.

Then cabbage in layers with beets and other vegetables is placed in jars of various capacities. Pour everything with marinade and let it brew for 7-8 hours in a warm room. After the time, lettuce is placed in a cool room. In a day, your fragrant and crisp cabbage with beets, canned in jars, is ready.

Classic - beets with cabbage for the winter

• 1 head of cabbage;
• 1 beetroot and 1 carrot.

For marinade:

• one liter of water;
• 0.5 tbsp. oils;
• 0.2 l of vinegar, preferably from grapes or apples;
• 1 cup of sugar;
• 2 tablespoons of salt;
• a few cloves of garlic.

I suggest you cook an interesting and healthy snack. This is a very delicious pickled cabbage with instant beets, which has not left anyone indifferent. The recipe has been tested for years. At the festive table, she ends one of the first.

Guests instantly eat everything and ask for supplements. So I decided to tell you how to pickle cabbage with beets, so that after a few days you can try it and enjoy this delicious spicy snack. For lovers of hot peppers, you can additionally put hot pepper rings on the vegetables.

Ingredients:

• 1 kg of white cabbage
• 1 carrot
• 1 beetroot
• 5 cloves of garlic
• 500 ml of water
• 75 ml of sunflower oil
• 75 ml 9% vinegar
• 75 g sugar
• 1.5 tbsp. l salt
• 1 bay leaf
• 1-2 peas of allspice

How to marinate cabbage with instant beets:

From white cabbage we remove contaminated and damaged leaves. Cut the head into large pieces, cutting out the stump. We cut the cabbage into squares measuring 3 by 3 centimeters, as required by the recipe for cabbage with beets.

Carefully wash the beets and carrots, peel them. Grind the vegetables with a straw on a grater for Korean carrots.

Add the grated vegetables to the chopped cabbage.

Thoroughly mix the ingredients so that the pickled cabbage pieces with beets and carrots are combined.

Cook the marinade. In a saucepan, mix sugar, coarse salt. Add a few peas of allspice and bay leaf.

Pour in water, odorless vegetable oil and table vinegar. Peel the garlic cloves, wash and pass through a press. Add chopped garlic to the marinade.

Put the pan with the ingredients on the fire and bring the marinade to a boil. Immediately remove the aromatic cabbage marinade from the fire, preventing it from boiling, and pour them cabbage with beets.

We’ll cover the dishes with a pickled cabbage plate, put on top a liter jar of water as oppression. Now pickled cabbage with instant beets should stand at room temperature.