Sauerkraut: 12 Recipes

Everyone knows that there is sauerkraut, and this is a delicious preparation for any table. But few have tried sauerkraut, which is not inferior in taste to the usual classic recipe with cabbage. Pickled beets for the winter can replace many snacks on the festive table, and lunch with such a dressing turns out to be delicious.

Sauerkraut: benefits and harms

Pickled beets have all the beneficial properties of a raw root crop. It is useful to eat with hypertension, as the product lowers blood pressure. Sauerkraut is useful for the resulting enzymes, which contribute to the normalization of digestion. A vegetable can show its negative qualities only with immoderate manifestation. If you drink a lot of brine or get carried away with the use of pickled vegetables, this threatens with bloating and flatulence. Pickled blanks should not be consumed with increased acidity of the stomach.

After fermentation, the maximum amount of useful substances is preserved, including:

• citric and malic acids;
• vitamins of group B, C, as well as E and beta-carotene;

The root crop fights diseases, strengthens the immune system, and also resists scurvy. In addition, the root crop has a low calorie content, which is very useful for those who follow a diet;

But you can not get carried away with the root crop in chronic pancreatitis, cholecystitis, and duodenal ulcer.

How to ferment beets at home

In order to get an original and tasty recipe for pickled billet, first of all, you need to select and prepare the ingredients. It is better to take a root crop of a small variety and bright burgundy color. So it will retain its color and give the right shade to winter dishes, including borscht. To give a spicy aroma or a spicy taste, the hostess selects the ingredients, as well as combinations of seasonings, to her taste. If you want to get a spicier dish, then you should additionally add hot peppers and garlic.

If you have to ferment a root crop for the first time, you should choose a simple recipe with a small amount of ingredients.

If salt is indicated in the recipe, then you should use standard table salt and in no case put iodized salt. Such salt will give the workpiece a bitter and unpleasant aftertaste.

The classic recipe for pickled beets for the winter

For a classic recipe, you only need 1 kg of beets, as well as a liter of water and salt to taste. This is the minimum set of products that you will need for the simplest recipe for pickled preparations for the winter. This will give the preparation a standard taste and pleasant aroma, while borscht and other winter dishes will have a pleasant burgundy color.

The cooking algorithm is not difficult:

1. Cut the root.
2. Make a brine of water and salt.
3. Pour the beets with brine.
4. Put a heavy weight on top.
5. To sustain 2 weeks, constantly removing foam and the formed mold.

After two weeks, it is possible to remove the jar to the cellar or other cool place to store the workpiece.

The easiest pickled beetroot recipe

In a standard pickling recipe, the following ingredients are needed:

• root crop – 1 kg;
• salt – 2 tbsp. spoons;
• 700 ml water.

The cooking process is also simple:

1. Peel and cut the root vegetable into cubes. Can be grated on a coarse grater. The less the product is prepared and processed, the less time is needed for its preparation and pickling.
2. Transfer to banks.
3. Pour water into a saucepan and add salt, bring to a boil.
4. Pour the beets and seal the containers; a nylon or screw cap is quite suitable for this.
5. After 10 days, you can take the first sample.

This is a classic, simplest recipe that will allow even inexperienced housewives to make a pickled product. The minimum set of products is quite acceptable, and will not make cooking too expensive.

How to ferment beets for borscht at home

Pickled beets at home will give borscht an unforgettable taste and pleasant appearance. The ingredients for preparing such a dish are minimal and simple and every housewife has:

• 1-2 root crops of small size, preferably oblong;
• a third of a teaspoon of salt;
• 2 cloves of garlic;
• black peppercorns;
• water;
• Bay leaf.

Preparing a recipe is also not difficult:

1. Wash, clean and dry beets.
2. Cut into thin and small circles. The smaller and thinner the beets are cut, the less time it will take to ferment.
3. Put all the spices on the bottom of the pickling container.
4. Place the beetroot tightly on top.
5. In 100 ml of water, one third of a teaspoon of salt should be diluted.
6. Pour over the beets and add water so that it covers the root crop.
7. Put in a warm place, do not cover with a lid.
8. After a couple of days, foam will appear, it must be removed.
9. Everything will be ready in 10-14 days.

It is better to store such a blank in a cool place, for example, in a cellar.

Georgian beet pickling recipe

For sourdough according to the Georgian recipe, you need a little more food. This is beetroot, pickled for the winter according to the recipe, very tasty and unusual. Many housewives cook it with great pleasure:

• kilogram of root crop;
• 150 g of celery and parsley roots;
• 100 g of dill;
• 20 g of garlic;
• a large spoonful of salt;
• capsicum;
• bay leaf.

Step by step cooking algorithm:

1. Vegetables should be thoroughly washed and boiled.
2. After 10 minutes, cool directly in the broth and peel the root crop.
3. Using a beautiful embossed knife, cut the beets into circles.
4. Boil 2 cups of water, add salt, celery, parsley, garlic and boil for 2 minutes.
5. Cool separately vegetables and broth.
6. Place cooled and chopped vegetables in a container, add bay leaf and capsicum.
7. Pour everything with cooled broth.
8. In order for the brine to cover the beets completely, boiled water should be added.
9. You can use pickled billet in a few days.

This is a very tasty and unusual recipe that is easy to prepare.

How to make pickled beets with carrots

There is a recipe for pickled root vegetables with the addition of carrots. It is both tasty and healthy. Recipe Ingredients:

• 2 kg of root crops;
• half a kilo of onion;
• table salt – 50 g.

Fermentation step by step instructions:

1. Wash, peel and chop vegetables.
2. Add salt to the bowl and stir.
3. Leave everything under pressure for 12 hours.
4. Drain off the juice that stands out.
5. Separately, in a saucepan, boil a brine of 50 grams of salt and a liter of water.
6. Pour vegetables with hot brine, put oppression on top, put in a cool place.

After a few days, the finished pickled dish can be tasted and added to various culinary masterpieces.

Beets pickled in jars with garlic and spices

To prepare a recipe with spices, you need the following set of products:

• kilogram of root crop;
• a spoonful of salt;
• garlic head;
• 600 ml of water;
• 1 PC. hot pepper;
• dill seeds – a spoon;
• a teaspoon of peppercorns and allspice;
• greens of dill.

Step-by-Step Recipe:

1. Wash the root crop and place in cold water.
2. Boil for an hour.
3. Cut into slices.
4. Pour all the necessary spices into a sterilized prepared jar.
5. Put the chopped garlic, pepper pod.
6. Lay the chopped beets alternately with dill seeds and garlic cloves.
7. Add salt and the remaining spices to the water.
8. Boil for 5 minutes.
9. Cool it down.
10. Pour beets in jars with prepared brine.
11. Cover with a lid and put in the refrigerator.

It turns out a fast and high-quality product with a unique taste and unforgettable aroma.

Instant pickled beets

For quick cooking, you need a minimum of ingredients. This recipe does not require time and effort:

• half a kilo of beets;
• a tablespoon of salt.

Recipe:

1. Dissolve a teaspoon of salt in a glass of water.
2. Put chopped beetroot in a jar and also mix it with salt.
3. Put under oppression so that the root crop starts juice.
4. Pour the brine into the jar almost to the very top.
5. Cover with a lid, shake and put in a warm place.

After a couple of days, the product is ready for use.

Sauerkraut: a recipe with hot peppers

This is another original recipe for pickled beets. In this version, it is pre-boiled. Products for pickling for the winter at home will need the following:

• 2 kg beet;
• a teaspoon of pepper peas;
• garlic head;
• a pod of red hot pepper;
• Bay leaf;
• vinegar;
• greens.

Step-by-Step Recipe:

1. Boil the beets until tender.
2. Cool and cut into slices.
3. Prepare a brine of water, salt, parsley, celery and add a spoonful of vinegar.
4. Boil 5 minutes, then cool.
5. Put beets and all spices in a jar, including hot peppers.
6. Tamp tightly.
7. Fill with brine.
8. Put in a warm place for 3 days.

Three days later, spicy boiled beets are ready. Can be served at the table.

Beets pickled without salt: with cumin and rye bread

This is an old recipe that has been known since ancient times. Our ancestors used it, and now many modern housewives cook with pleasure. Products needed:

• root crop 4 kg,
• cumin 80 g,
• rye bread 400 g

It is recommended to prepare beets as follows:

Cut the beets into pieces and add to the cooking container. Sprinkle with cumin and leave in cold water.

Soak the bread in warm water and fill the jar with brine to the very brim. Put oppression in a jar, leave in a warm place for fermentation. After a few days, you can use the beets for consumption.

Recipe for beets pickled with horseradish

A spicy recipe for which you should prepare everything you need in advance so that it does not corrode the eyes. The ingredients are:

• 150 g horseradish root;
• root crop – 1 piece;
• 2 spoons of sugar;
• a small spoonful of sugar;
• 6 tablespoons 5% vinegar.

The cooking algorithm is also simple:

1. First of all, you should chop the horseradish root.
2. Chop the root crop and add its juice to horseradish.
3. You can also add the pulp of the vegetable to horseradish so that the seasoning becomes less spicy.
4. Add salt, granulated sugar, and vinegar. Mix everything and arrange in clean, sterilized jars.
5. The best option is to prepare everything in advance so as not to have much contact with horseradish.

The downside of this snack is that it does not last long, as it quickly loses its strength. Therefore, experienced housewives prepare it in small portions.

Pickled beet leaves

The most experienced housewives use not only root crops directly for fermentation, but also beet leaves with petioles. For sourdough at home, not only beets, but also healthy greens can be used. Ingredients for this recipe:

• kilogram of beet stalks;
• a tablespoon for 1 jar of workpiece;
• garlic head;
• Bay leaf;
• black peppercorns.

Stages of preparation:

1. Garlic must be cut into thin slices.
2. Wash the leaves and cut into small pieces up to 5-7 cm.
3. To give softness, pour boiling water over the leaves, and then immediately drain the water so as not to soften the beet tops too much.
4. In prepared jars, put pepper, tops, garlic, bay leaf in layers.
5. Sprinkle salt on top.

Pour boiling water over and leave for a couple of days in a warm place. If there is a desire for the process to drag on for a long time, then it is better to clean it in a cool place.

Rules for storing pickled beets

Pickled beets for the winter are stored according to the general rules for such preparations. While the product is fermenting, it should be stored in a warm place or at room temperature. So the fermentation process is more active. After the product has fermented, it can be safely put in a cool room for winter and storage. It can be a cellar, a basement, and in an apartment a pantry or a balcony is a suitable place if the temperature there does not fall below zero degrees.

Conclusion

Pickled beets for the winter have great benefits, it helps to improve blood circulation, normalize the digestive tract, and also has a positive effect on cholesterol levels. Resists anemia and improves blood counts.