Salted cabbage with instant beetroot

The process of salting cabbage requires the addition of salt and takes from several hours to three days. With an excess of salt, the fermentation process slows down, which leads to the release of a small amount of lactic acid.

Salted cabbage serves as a side dish for second courses, salads and pie fillings are made on its basis. At home, for homemade preparations, cabbage and beets are successfully combined.

Salting rules

Due to salt and acid, harmful microorganisms are destroyed, which prolongs the shelf life of the blanks. After salting, cabbage acquires a pleasant sour taste. When adding beets, the appetizer becomes sweeter.

The salting process takes place subject to the following rules:

• white cabbage of medium or late ripening is best processed;
• salt is selected only coarsely ground, not enriched with iodine or other substances;

  

• all vegetables must be completely covered with brine;
• for cooking, a wooden, glass or enamel pan is selected;
• bay leaf, allspice and other spices help to improve the taste of snacks;
• a hot marinade shortens the time it takes to prepare an appetizer.

Recipes for quick salting

To obtain home-made preparations, cabbage of medium or late ripening is required. Vegetables of this type retain their beneficial properties and remain tasty and crispy after pickling. Representatives of earlier varieties are worse exposed to salting, as they become soft.

Due to the beets, the blanks acquire a rich burgundy color. It is best to use ripe and firm vegetables.

The fastest way

In the absence of time, cabbage with instant beets can be obtained in a few hours:

1. White cabbage (3 kg) is cut into large strips up to 5 cm thick.
2. Beets (0,5 kg) must be peeled and cut into circles (up to 5 mm thick).
3. Hot pepper (1 pc.) Finely chopped. First you need to clean the pepper from the stalk and seeds.
4. Chopped vegetables are placed in a jar in an arbitrary way.
5. The next step is to prepare the marinade. Pour 2 liters of water into the pan and add 3 tbsp. l. salt, and then bring it to a boil.
6. Hot marinade is filled with jars of vegetables, which are then closed with lids.
7. The blanks are placed under a blanket.
8. After 5-6 hours, the appetizer is ready to eat. Salting cabbage with beets occurs due to a small amount of water and an increased concentration of salt. With slow cooling under the covers, its process proceeds faster.

Salt more Georgian

To prepare an appetizer according to a Georgian recipe, you will need beets, celery and chili peppers. You can pickle vegetables if you follow a certain sequence of actions:

1. Cabbage with a total weight of 3 kg is cut into large pieces. When cutting, you need to make sure that they do not fall apart.
2. Beets (0,35 kg) must be peeled and cut into cubes.
3. Celery (1 bunch) finely chopped.
4. Hot pepper must be cleaned of the stalk and seeds, after which it is cut into small pieces.
5. Prepared vegetables are mixed and placed in a jar.
6. The pan is filled with water (2 l), add 2 tbsp. l. salt. After boiling, pour 1 tbsp into the marinade. l. vinegar.
7. A jar of vegetables is filled with a hot marinade. When the container has completely cooled, it is closed with a nylon lid and placed in a refrigerator or other cool place.
8. After three days, the snack can be served on the table.

Salting in Armenian

Another specific recipe for salting cabbage with beets involves the use of horseradish and various spices. As a result, vegetables acquire an unusual taste in a short time.

The recipe includes several steps:

1. Several heads of cabbage with a total weight of 5 kg are cut into 8 pieces.
2. Carrots (0,5 kg) cut into cubes. A similar amount of beets should be cut into slices 5 mm thick.
3. The chili pepper is finely chopped, after removing the stalk and seeds.
4. Horseradish root (0,1 kg) must be peeled and chopped with a knife or with a meat grinder.
5. Garlic (3 heads), peeled and passed through a garlic press.
6. The prepared components are mixed, after which they proceed to the brine.
7. Pour 1 liter of water into the pan, add one dill umbrella, 1 tbsp. l. salt, 1 tsp. cinnamon, bay leaf, black and allspice (3 pcs each).
8. After boiling, hot brine is poured over vegetables, after which a load is placed on them.
9. After 3 days, pickled cabbage can be removed for permanent storage.

Salt more Korean

The following recipe allows you to quickly pickle cabbage, beets and carrots:

1. A head of cabbage weighing 2 kg is cut into large pieces up to 5 cm long.
2. One beet and one carrot are peeled and rubbed on a Korean grater.
3. The resulting cut is laid in layers so that the mass is evenly colored.
4. Then the head of garlic is peeled and each clove is cut into two parts.
5. Pour 1 liter of water into the pan, add ½ cup of vegetable oil, 1 tbsp. l. sugar and salt. After boiling, add 0,5 tsp to the marinade. coriander, cloves (2 pcs.) And vinegar (0,1 l).
6. A container with vegetables is filled with hot marinade and a load is placed.
7. Vegetables are left in a warm place for 15 hours. This time is enough for salting cabbage with beets.

Salting vegetables in chunks

To save time on cooking, you can cut the vegetables into large pieces. Then the cooking sequence will take the following form:

1. Cabbage with a total weight of 2 kg is cut into squares 4×4 cm in size.
2. One large beet cut into strips.
3. Garlic (1 head) is peeled and then crushed.
4. Cabbage, beets and garlic are placed in a wooden, glass or enameled container, vegetables must be rammed.
5. Salting requires a marinade, which is obtained by boiling 1,5 liters of water and adding salt (2 tablespoons) and sugar (1 cup).
6. When the marinade boils, remove it from the heat, add ½ cup of vinegar and 2 bay leaves.
7. Containers with vegetables are filled with hot marinade, a load is placed on top and left to cool.
8. After 8 hours, the snack is ready to eat.

Salting for the winter

You can get winter blanks with minimal time and effort. It is enough to use a quick recipe.

How to pickle cabbage with beets in a quick way, indicates the following sequence of actions:

1. Cabbage (3 kg) finely chopped.
2. Beets (0,7 kg) are cut into strips 5 cm long and 3 cm wide.
3. Garlic (5 cloves) cut into two parts.
4. Chili peppers need to be cleaned of the stalk and seeds, and then finely chopped.
5. Prepared vegetables are mixed with the addition of allspice (5 pieces) and placed in a wooden or enamel bowl.
6. To prepare the brine, you need to put water on the fire and add 3 tbsp. l. salt. Cloves, allspice and bay leaf will help improve the taste of vegetables.
7. After boiling water, add 1 tbsp. l. vinegar. Boil the brine for another minute, then pour over the vegetables.

   

8. A load is placed on top of the cabbage. Its functions will be performed by a jar of water or a stone. Due to oppression, vegetables acquire the necessary taste from spices and other vegetables.
9. After cooling, salted cabbage is ready to eat. The cargo is removed from it, and the blanks are rolled into cans.

Pickling with garlic and horseradish

For a spicier snack, you need to add a little garlic and horseradish during the cooking process. This recipe for pickling cabbage with beets looks like this:

1. It is recommended to start with the preparation of the brine, which takes time to cool. To do this, 2 liters of water are poured into the pan, after which salt (0,1 kg), sugar (1/2 cup), bay leaf (4 pcs.), Cloves (2 pcs.) And black pepper (10 peas) are added.
2. The brine is brought to a boil, and then left to cool.

   

3. Two large heads of cabbage are cut arbitrarily: into strips or large pieces.
4. Beets (2 pcs.) Peel and cut into cubes.
5. The head of garlic is peeled, then crushed with a garlic crusher.
6. Horseradish root must be peeled and passed through a meat grinder.
7. Cabbage should be well mashed by hand and mixed with garlic and horseradish. Then it is placed in a container for salting along with chopped beets.
8. Vegetables are poured with brine and put on top of the load.
9. After two days, pickled cabbage can be served on the table or rolled into jars for long-term storage.

Conclusion

Cabbage is great for preparing various pickles for the winter. The use of salt, spices and hot marinade reduces cooking time. Another way to quickly get blanks is to cut vegetables into large pieces.

When beets are added, cabbage acquires a sweetish taste and rich color. Depending on the recipe, carrots, hot peppers, horseradish root and various spices are used in the salting process.