White cabbage can turn regular dinner in solemn, and in holiday menu add a special twist. There are many recipes that differ in the set of ingredients and fermentation method.
In any case, every way of creating this snack will find its admirers. Sauerkraut with beets can be served on the table as independent dish and as a side dish for meat. It is recommended to add it as a filling to pies, as an additive to borscht or soup.
Cooking secrets
To ensure that cabbage sauerkraut with beets does not lose its beneficial properties and is stored for a long time, you need to know a few cooking rules.
- Take enameled or glassware(such containers do not oxidize).
- Choose cabbage late variety. It contains more sugar, which is necessary to create lactic acid.
- Monitor the condition of the beets. Frozen or frozen fruit will not work.
- You need to knead the product with salt without fanaticism, because cabbage that is too crushed will not be dense and crispy.
- Leave the dish at room temperature.
- Release the gas produced during the fermentation process. In several places you can pierce the cabbage with a regular knitting needle and bad smell will leave.
The prepared dish should be stored in the refrigerator at two degrees Celsius, and the cabbage should be covered with brine so that it does not lose its vitamins and taste.
Sourdough recipes
In addition to beets, apples, plums, vinegar, prunes, garlic and other ingredients are added to cabbage. There are many recipes for sauerkraut with beets.
Without vinegar
Many people cannot tolerate vinegar, for example due to allergies. For such gourmets, you can prepare a dish without using an ingredient harmful to allergy sufferers. You should take:
- A small pumpkin, from 1 to 2 kilograms.
- Two each: small beetroot, a liter of water, medium-sized carrots, a head of garlic.
- Two tablespoons of salt and one of sugar.
- Seasonings to taste: spicy and allspice, Bay leaf.
Wash the pumpkin and remove the top layer of leaves. Cut the cabbage in half, each of them should be cut into 6-8 equal parts. It is recommended to cut carrots and beets into strips. Place finely chopped or crushed garlic in a sterilized jar, top with beets, carrots, cabbage and only at the end - spices.
At the same time, you can prepare the brine. Place water on the burner, adding salt, sugar and pepper. After boiling, the liquid should cool slightly, after which it is ready to be poured into jars. Close the container tightly and leave to cool for a day.
The next day, open the jars and press on the contents so that the air from inside comes out. Then you can close the vessel again and leave it for four days. Cabbage with beets without vinegar is ready.
Coarsely chopped cabbage
It is convenient and beautiful to prepare the product in jars, cutting the head of cabbage coarsely. The color remains bright burgundy, and the taste sauerkraut in large pieces with beets it will be crispy and juicy. Components needed:
Wash the cabbage thoroughly and cut it into rectangles. Wash the beet and cut it into small pieces. Grate the carrots or cut them like beets. Garlic is cut into thin slices. Vegetables are mixed in a saucepan and placed in a jar.
Mix the bulk ingredients, bay leaf, water and let the future marinade cook for about five minutes. Vinegar is then added to the liquid - the brine is ready for use. Fill the jar to the brim and wrap it in a blanket. The next morning, the resulting gas should be released.
After two days you can enjoy the dish.
Quick snack option
In order to make a delicious dish in a short time, you will need the following products:
- Cabbage - 2 kg.
- Beetroot - 300 g.
- Carrots - 1 pc.
- Garlic - 5 cloves.
- Water - 1.1 l.
- Vinegar 9% - 150 ml.
- Vegetable oil- 0.5 tbsp.
- Salt - 2 tbsp. l.
- Sugar - 6 tbsp. l.
- Peppercorns, bay leaf to taste.
As with any other recipe, preparation begins by peeling the head of cabbage and cutting the vegetable into medium rectangles. Then they separate and fall into petals. Therefore, this cooking option is popularly called “Pelustka”.
Carrots and beets can be cut into rings, and garlic can be chopped into slices. IN three liter jar place in order: cabbage, beets, carrots, garlic. The last layers should contain beets and carrots. Compact the vegetables.
An important step for this recipe is the marinade. For it, you should boil the remaining ingredients, then remove the bay leaf and add vinegar and oil to the brine. While the liquid is hot, you need to put it in a jar, pour a couple of tablespoons of oil on top and leave the closed container in a warm place for 12 hours. The appetizer is ready.
The benefits of sauerkraut
This product is not only tasty, but also incredibly healthy. It contains a large number of micro- and macroelements that improve the health of the human body.
IN fermented products There are lactic acid bacteria that lower cholesterol, cleanse the body of putrefactive intestinal viruses, and increase immunity.
Calories: Not specified
Cooking time: Not indicated
I always wondered how my grandmother could cook so deliciously. It turns out that this requires experience, as well as the right recipe. No matter how many times I visited my grandmother the winter vacation She always had the most beautiful sauerkraut prepared, but not with beets, which I really liked. Now I happily cook this same cabbage for my family. I got the recipe from my grandmother, and I’ve already gained experience. I’m sharing with you sauerkraut with beets - a recipe like my grandmother’s, I hope you like it!
Required Products:
- 700 grams of white cabbage;
- 1 burgundy beetroot;
- a couple of cloves of garlic;
- a couple of bay leaves;
- 70 grams of vinegar (regular table vinegar, 9%);
- 1 tea. l. granulated sugar;
- 2 tables. l. salt.
Recipe with photos step by step:
I cut off the top leaves of the cabbage. They may be messy, a little off-kilter for the recipe. And in general, for any recipe I recommend removing the top leaves. I cut the cabbage into large squares. 
I peel the beets, wash them, and then just cut them into cubes. If you want, you can cut it into plates, like petals. In any case, chopped beets will give off as much of their burgundy color as possible. 
I put vegetables in glass jar compacting them more tightly. You can do this in any order or in layers. The effect will still be equally delicious. 
I put peeled garlic cloves on top so that the cabbage has a pleasant garlicky aroma. 
I also put bay leaves on top of the jar to make the cabbage taste more piquant. Any spices will do. You can also use black peppercorns if desired. 
Now I’ll start the marinade. Dissolve salt in 500 g of water and granulated sugar. Cabbage always needs sugar so that it is not too sour, but more pleasant to the taste. Cabbage is good friends with sugar and accepts it. 
I pour 9% vinegar into the future marinade. I stir the marinade from the bottom several times with a spoon so that both the salt and sugar melt. 
I pour the marinade over the cabbage in a jar. The marinade should completely cover the cabbage. 
I screw the lid on the jar and put it in a cool place. 
After 2-3 days, the cabbage acquires a burgundy-pink hue and becomes crispy, so that it can be eaten. 
I put prepared, pickled cabbage in any salad bowl. You don't even need to call anyone. The whole family gathers together at the table. All that remains is to boil the potatoes, for example, and dinner is ready!
Bon Appetite!
I hope you liked the sauerkraut with beets - the recipe is like my grandmother’s. By the way, you can use it not only as a snack, but also as an ingredient in
Ingredients for a three-liter jar:
- White cabbage– 3 kg;
- beets – 900 g;
- garlic – 4–6 cloves;
- salt – 3 tbsp. l. no slide.
Sauerkraut with beets is bright, healthy and very delicious preparation. It can be stored in the refrigerator for 1.5–2 months and used as a side dish, appetizer, topping, or as an ingredient in a salad or soup.
One of the most ancient ways of pickling cabbage is pickling in own juice. This does not require the preparation of brine or marinade (without vinegar). It is replaced by oozing cabbage juice. The fermentation process occurs due to those living on the surface cabbage leaves bacteria. To pickle cabbage with beets, you don’t need heat treatment, sterilization, which allows not only to preserve, but also to increase the amount of useful substances in the workpiece.
Sauerkraut with beets without vinegar in its own juice
Products for sauerkraut.
Cabbage for pickling should be healthy and juicy. Its leaves should fit tightly to each other. Before you start chopping the head of cabbage, you should remove the top leaves. You need to chop the cabbage so that you get long straws 3–5 mm wide.
The beets should be washed under running water to remove any dirt from their surface. Then you need to cut off the roots and the head with the tops, and peel the dense top layer of the root crop. After this, the beets need to be rinsed again and grated on a grater with large holes. It is best to do this directly on chopped cabbage leaves.
One or two cloves of garlic should be peeled. Then they need to be grated on a grater with small holes. Garlic will add flavor to sauerkraut.
Salt the chopped vegetables.
Knead them well with your hands. This is done so that the juice necessary for fermentation begins to be released. And the salt was evenly distributed throughout the vegetable mass.
Prepare a container for pickling. On average, 1 kg of cabbage requires a 1 liter jar. I prepared 3 kg. for a three-liter jar. Vegetables should be packed tightly into the container. In this case, each layer of 2-3 cm must be carefully compacted so that there are no air voids left.
Place a weight, for example, a bottle of water, on top of the sauerkraut and beets. During the fermentation process, a lot of juice is formed in the first week. To prevent it from spilling out, there must be enough free space in the container. As soon as foam appears on the surface, it must be removed. Every day, cabbage and beets must be pierced to the bottom of the container with a knife to prevent carbon dioxide from accumulating. For the first week, sauerkraut and beets should be kept at room temperature. Then it should be moved into the refrigerator, the load should be removed from it and closed with a nylon lid. From this moment, sauerkraut with beets is ready to eat.
Cabbage with beets is prepared according to different recipes. First - quick recipe pickled cabbage. The second one takes longer, since the cabbage and beets are sauerkraut. Both of them are presented in this issue.
Pickled cabbage with beets
One of the most common vegetables in our diet is white cabbage. It is used to prepare salads, as well as first courses and side dishes. The vegetable contains a lot of fiber and liquid, so it is well absorbed by our body. Used in fresh, stewed and pickled. Everyone famous dishes: cabbage rolls, borscht, cabbage - it is impossible to cook without this vegetable.
It will take two days to marinate cabbage with beetroot.
We need the following products:
- white cabbage 1.5 - 2 kg,
- carrots – 2 pcs.,
- beets – 1 pc. (medium size),
To prepare the marinade:
- lava sheet 3-4 pcs.,
- sugar – 150 g,
- salt – 2 tbsp. l.,
- allspice (peas) 3-4 pcs.,
- hot pepper (peas) 4 pcs.,
- vinegar 9% – 200 g.
Let's prepare the vegetables.
Peel the carrots and wash them cold water and cut into slices using a knife or vegetable slicer.
Wash the beets with water and peel them. Cut into pieces and cut each into pieces.
We free the garlic from the husk. Chop on a cutting board using a knife.
We take cabbage weighing up to 2 kg. She must be white, no damaged sheets. Rinse under running water. We put it on cutting board and cut into two parts using a knife. Remove the stalk and cut into large pieces (slices). If desired, the pieces can be cut smaller.
Let's cook the marinade. Pour one and a half liters of water into the pan. Add sugar, salt, bay leaf, allspice and hot pepper. Stir everything with a spoon and set to boil on the fire. Boil for 3 minutes from the moment of boiling, at the end add vinegar and turn off the heat.
To pickle cabbage, take a clean 3-liter jar. We begin to layer the vegetables. Place chopped carrots and beets on the bottom. Now slice the cabbage and sprinkle with chopped garlic. Again: carrots, beets, cabbage, garlic and so on until the top of the jar.
Now pour the marinade over the cabbage. Cover with a lid and leave in the room for two days.
After two days, put the cabbage on a plate. If desired, you can chop the cabbage smaller and season with aromatic vegetable oil.
Bon appetit!
Very beneficial properties has sauerkraut. Acid bacteria formed during fermentation have invaluable benefits for the body. For cooking sauerkraut it takes at least three days or even more. It depends on the room temperature. The higher the temperature, the faster the fermentation occurs, and the cabbage and beets sour faster.
Sauerkraut can be prepared and eaten at any time of the year. This is an inexpensive, useful and tasty dish. The addition of beets makes the salad bright and appetizing. The presented recipe for cabbage with beets is quite young, but has already been tried and appreciated by many housewives. It is good because the dish is prepared without vinegar. This is a great advantage for those who have stomach problems.
Sauerkraut pieces with beets
Sauerkraut with beets - essentially... ready salad, which will help out when you need to quickly set the table. Thanks to its pleasant sourness, it will complement and decorate the taste of any side dish. Preparing the dish does not take much time; the process does not require special culinary skills.
The sauerkraut will be prepared in pieces, rather than finely chopped. Thus, it turns out more juicy and crispy. If you think that dishes should not only be tasty, but also look impressive, then colored cabbage bright juice beets will help you decorate your table beautifully.
Praise delicious salad long enough. But rather than read about it for a long time, it is much better to quickly prepare useful and delicious dish, which your family will surely enjoy.
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