How to ferment cabbage with beets: a recipe

White cabbage is fermented with various vegetables, fruits and berries. Many housewives add beets. This is an excellent ingredient that improves the taste of the preparation for the winter, and allows you to use it for making salads, for filling in pies. Even borscht is amazingly delicious.

Sauerkraut with beets is not just delicious, it retains useful substances 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 highlights. It should be noted that cabbage turns pink, which is unique in its own way when preparing vitamin salads in winter.

What is useful cabbage with beets

Before talking about recipes or the fermentation procedure, you need to find out if there is any benefit from such a product. Let’s figure it out:

1. Both vegetables are rich in vitamin C. Moreover, sauerkraut with beets retains its usefulness one hundred percent almost until the new harvest.
2. But cabbage with beets is famous not only for ascorbic acid. It contains many other vitamins, such as B, E, PP, K, H,. For example, vitamin U heals wounds, is an anti-allergic substance.
3. In addition to vitamins, sauerkraut 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: the real periodic table.
4. Beetroot plays a special role in fermentation. After all, only in it there is a substance betaine. With its help, there is an excellent absorption of proteins, which has a beneficial effect on the functioning of the liver.
5. Thanks to lactic acid bacteria contained in pickled vegetables, the human body is cleansed of putrefactive bacteria, immunity increases, and the content of harmful cholesterol decreases.

And now to the recipes

There are a lot of 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.

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 the harvest for the winter. If you want to ferment instant cabbage, use the option below.

For many novice hostesses, fermenting vegetables seems to be something out of reach. That is why we offer recipes with step-by-step actions.

The recipe contains the following ingredients:

• cabbage forks per 3,5 kg;
• carrots with beets (medium) – 2 root crops each;
• two heads of garlic;
• table vinegar – 100 ml;
• lean (refined) oil – 100 ml;
• granulated sugar – 3,5 tablespoons;
• salt – a tablespoon with a slide.

It is best to take rock or ordinary table salt marked on the package “for canning”.

Preparation of brine

Boil clean water, add sugar and salt immediately, in accordance with the amount indicated in the recipe. They will pour jars of cabbage.

Fermentation features

We present to your attention a step-by-step recipe for quick sauerkraut with beets for the winter:

1. We clean the heads of cabbage, removing the top leaves. After all, they can be sand and insects. We chop the vegetable the way you like: thin strips or large pieces.
2. We wash the carrots and beets several times, remove the skin, wash again, put them on a canvas napkin to dry. If you want vegetables to ferment faster, grate them. Although beets, cut into strips or slices, ferment well.
3. Remove the husk from the garlic, peel each clove from the film. We wash the spicy vegetable under running water, dry it. A step-by-step recipe involves garlic, cut in halves.

   

4. Put 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.
5. We close the cabbage leaf, fill it with brine, press down with oppression.

According to any recipes, you need to keep cabbage with beets in a warm room, so it will ferment faster. Vegetables will ferment for at least 3 days.

At this time, release 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 be bitter, and the brine will not become slimy.

A jar with a blank for the winter is stored in a refrigerator or cellar.

With hot chili pepper

Fans of spicy dishes often sour cabbage with beets, adding hot chili peppers. It turns out a wonderful snack for the winter, which can be eaten with boiled potatoes. Even salivating!

There are a lot of ingredients, 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;
• lavrushki – 5 leaves;
• hot chili pepper – half;
• for brine – 2 liters of water.

How to cook

The peculiarity of this recipe is that sauerkraut with beets will be cut into pieces. Moreover, this method is very fast, you can try it on the third day.

After cleaning the heads of cabbage, we do not chop the cabbage, as usual, but cut into large pieces.

For chopping carrots and beets, we use a Korean grater.

We clean the garlic and pass it through a crusher.

Cut the stalk from the hot pepper and cut into pieces. You can not take out the seeds, so the cabbage will turn out sharper and more fragrant. Although everyone has their own taste, decide for yourself.

We put a steamed three-liter jar on the table and begin to conjure. Do not laugh, because in the end you will get a magic cabbage. Put carrots, beets, lavrushka, chili pepper on a layer of cabbage. And so we act until we fill the jar.

Ready brine (we make it in the same way as in the first recipe), pour the cabbage and leave it on the table. We pierce twice a day so that gases come out.

On the third day, you can make a salad by sprinkling onion rings on top. Drizzle cabbage with vegetable oil.

Instead of a conclusion – secrets

We presented only two recipes for sauerkraut. Although there are a great many options: how many housewives, so many recipes:

By following the step-by-step recommendations and our little secrets, you will have an excellent way to diversify the winter menu:

1. When pickling cabbage in jars, be sure to compact the contents so that fermentation goes faster.
2. Taste the brine: it should be saltier than sea water. According to the rules, 5 tablespoons of salt are added to 3,5 kg of white vegetable.
3. To make your sauerkraut bright, choose maroon-colored beets without white streaks.

Good luck and bon appetit to all.