Salted cabbage with horseradish. Sauerkraut with anise and horseradish

Particularly popular among canned salads, snacks use hot and spicy preparations. They awaken the appetite, go well with meat, fatty dishes, which saturate the human diet in winter time. Cabbage with horseradish in jars for the winter belongs to this category. It will be an indispensable addition to many dishes, and in some cases it will play the role of a sauce, as it has a spicy and sweetish tint with a bright aroma.

Simple Method

Pickled cabbage with horseradish will decorate festive table and will complement any dish. Vegetable salad everyone will like it.

Products:

cabbage - 2.3 kg;
onion— 0.3 kg;
carrots - 0.25 kg;
horseradish root - 0.17 kg;
garlic - 120 g;
granulated sugar - 120 g;
non-iodized salt - 60 g;
laurel - 2 leaves;
black pepper - 7 peas;
clean water - 1.2 l;
fragrant - 5 pcs.;
table vinegar - 120 ml.

The cooking method is as follows:

Rinse the vegetables, peel and chop into strips if necessary. The horseradish root is crushed last. Otherwise, the ingredient will lose all its taste qualities. Move to convenient container and mix thoroughly.
Pour liquid into a saucepan, add salt, sugar, seasonings. Bring to a boil and remove from heat. Pour in the acid.
Expand vegetable mixture into clean, sterile jars, fill with marinade, cover with gauze and leave on the counter until completely cooled. After the time has passed, the cabbage can be immediately placed on a plate and served. For storage, containers are sterilized depending on the volume: 1 liter - 25 minutes, 2 liters - half an hour.

Salad “Bright Autumn”

Classic recipe for sauerkraut with horseradish. The preparation turns out crispy, with a slight pungency and slight sourness. Looks good quality independent snack, especially if garnished with freshly chopped green onions and scented oil.

Products:

carrots - 0.25 kg;
horseradish root - 130 g;
clean water - 650 ml;
cabbage - 2.3 kg;
granulated sugar - 50 g;
rock salt - 25 g;
table vinegar - 50 ml.

Rinse and peel vegetables. Grate the carrots and chop the cabbage into strips. Combine in a separate bowl with light kneading movements.
Pour warm boiled liquid into a saucepan, add salt, granulated sugar, seasonings, acid.
Cut the root into slices. Place in the bottom of sterile jars, then compact the mixed carrots and cabbage tightly. Fill containers with cold brine. Cover with gauze and leave on the kitchen counter for 24 hours. Then pierce in several places so that bubbles begin to form on the surface. Cover again and leave for 2 days. Store in the refrigerator for 45-60 days.

With honey and horseradish

The taste of the preparation is unique, and the salad itself is considered healthy. In winter, such a salad is especially appreciated due to the content of a significant amount of vitamins and substances that help protect the body from the development of harmful microflora. It is important to remember that when heated, honey loses all its positive properties Therefore, it is prohibited to sterilize cabbage together with a beekeeping product.

Products:

cabbage - 2.3 kg;
carrots - 0.3 kg;
horseradish root - 170 g;
non-iodized salt - 35 g;
cloves - 5 inflorescences;
simple pepper - 12 pcs.;
sweet peas - 11 pcs.;
laurel - 2 pcs.;
clean water - 1.3 l;
table vinegar - 35 ml.

Peel the cabbage, remove the stalk. Chop into thin strips. Wash carrots and horseradish, remove thin skins. Cut the hot ingredient into slices, and cut the root vegetable in the same way as cabbage.
Pour the liquid into a saucepan, add salt, seasonings, sugar. Bring to a boil and cook until the ingredients are completely dissolved. Remove from heat and pour in acid. Cool and add honey, stir until completely dissolved.
Grind the cabbage with carrots and horseradish. Distribute evenly among jars and fill them with marinade. Cover and leave on the kitchen counter for 24 hours. After time, the cabbage with horseradish and carrots is ready. It must be closed and stored in a cool place.

With garlic and horseradish

Sauerkraut with horseradish for the winter turns out crispy and aromatic. The preparation can be consumed 24 hours after preparation. Store in a cool place for no more than 2 months.

Products:

white cabbage - 2.5 kg;
carrots - 0.25 kg;
fresh dill - 50 g;
garlic - 60 g;
horseradish - 150 g;
rock salt - 80 g;
granulated sugar - 25 g;
laurel - 3 leaves;
black pepper - 6 peas;
oil - 35 ml;
clean water - 1 liter.

Wash the horseradish root, remove the skin and grind through a meat grinder. Peel the cabbage forks, remove the stalk and chop into strips. Remove the skin from the carrots in a thin layer and grate them. Wash the greens, dry and finely chop. Grind the clean garlic cloves to a puree.
Mix all the prepared vegetables in a large saucepan. Mix with pressing movements.
Pour liquid into a saucepan, add canning salt, granulated sugar, butter, seasonings. Bring to a boil, stirring regularly. Remove from heat and pour in acid.
Place in sterile containers and fill with hot brine. Cover with gauze and leave for a day at room temperature. Close and put in the refrigerator.

With chili pepper

Pickled cabbage with hot pepper and horseradish turns out to be especially spicy. Softens the bright savory taste of sweet bell pepper. The salad looks great on the holiday table, goes well with boiled vegetables and some cereals.

Products:

cabbage - 6 kg;
leguminous Bell pepper— 550 g;
horseradish - 150 g;
chili - 15 g;
parsley - 70 g;
celery greens - 70 g;
dill seeds - 25 g;
non-iodized salt - 110 g;
clean water - 2.2 l;
table vinegar - 85 ml;
honey - 230 g;
currant leaves - 12 pcs.

Preparation procedure:

Prepare vegetables: rinse, peel. Chop carrots, cabbage, and sweet peppers into straw. Horseradish root, chili and fresh herbs are ground through a meat grinder.
In a separate bowl, combine the chopped ingredients. Mash with your hands and mix with spicy mixture. Pack tightly into sterile jars, cover.
Pre-boil the water, add salt and seasonings. Mix thoroughly; as soon as the brine has cooled, pour in the acid and honey. Fill the containers with marinade and leave in a warm place for 2-3 days, regularly piercing the contents to release air. Then close and refrigerate.

Preparing cabbage with horseradish is not difficult. After all, there are so many cooking options in the assortment.

Greetings to all cooking lovers! Today I am writing not one, but 9 classic recipes. sauerkraut. It would seem that there could be something new here: chopped, salted, crushed and compacted into a suitable container. And then wait for everything to ferment there. But there are some nuances that you definitely need to know about when you start such a responsible task. And I described everything in detail, read on carefully.

IN classic version The cabbage is fermented with a small amount of carrots and salt. Carrots have natural sugars, which speed up the fermentation process, so there is no need to use granulated sugar. In most cases this white vegetable quite juicy, so it is fermented in own juice without using water. But there are recipes when the workpiece is filled with brine. These options will also be discussed in this article.

Ingredients:

cabbage - 3 kg, shredded (about 3.5 kg forks)
carrots - 300 gr.
salt - 3 tbsp. no slide

Cooking method:

1. Don’t take too many carrots, one large one will be enough. If you do not use this root vegetable at all, then ready salad it will be bitter. Rub on coarse grater peeled carrots.

2. The cabbage needs to be chopped. Ideally, the pieces should be of medium thickness, about 5 mm. Convenient to use for these purposes special knives with two blades.

3. Place the chopped vegetables in a large bowl and add salt. With clean hands, crush the contents of the dish well so that the juice begins to release (salt will speed up the process of juice separation).

You can mash the cabbage on the table, and then put it in a saucepan.

4. Place the mashed fruits in a saucepan (or in a jar) and press them firmly with your hand (or a masher). Apply in portions and press down. When the vessel is filled to the top, enough juice will already be released to completely cover the entire cabbage.

5.If you do it in a saucepan, then you definitely need pressure so that all the vegetables are covered with liquid. Place a plate on top and place any weight on it (a stone, a jar of water or c).

6.In the first hours, it is important to place the workpiece in a warm place so that the fermentation process begins. To activate this process, you can place a container with vegetables in warm water(about 30 degrees). And then just leave the cabbage to ferment in the kitchen, maybe not far from the stove, for 3 days.

7. To avoid bitterness in the finished dish, you need to release the gases that form. To do this, twice a day, remove the plate and pierce the cabbage with a wooden stick to the very bottom in several places. At the same time, you will see bubbles of carbon dioxide coming out. After a day, the brine will become cloudy and foam will appear, this is normal, don’t worry.

When fermenting in heat, lactic acid is actively produced, which will act as a preservative and preserve vegetables for several months. The main thing is to store the cabbage in a cool place after fermentation is complete.

8.If the starter is in a jar, place the glass in a deep plate. During fermentation, the juice will foam and flow out of the container. And if you leave the jar just on the table or on the floor, then in the morning you will get a not very pleasant surprise in the form of a puddle. If you make the preparation in a pan and fill it to the top, then also place it on a tray or baking sheet with sides.

9.After three days, the juice should drop, fermentation ends, there are no more bubbles, the brine becomes more transparent. This means it’s time to refrigerate the cabbage. It’s better to put it in jars and cover with nylon lids.

The fermentation time will depend on the room temperature. If it’s hot, then everything may be over in 2 days; if it’s cool, it may take 5 days. To preserve this yummy food all winter, place it in a sterilized container.

10. Keep the snack in a jar in a cold place for another 2-3 days and you can eat it. The easiest way to eat it is a crispy salad with onions and sunflower oil. Also cook delicious - very hearty dish for winter and autumn days.

Ferment delicious homemade cabbage in a saucepan: recipe with caraway seeds

By adding caraway seeds to sauerkraut, you will get a new pleasant aroma. It is this spice that is often placed in this preparation. You can also add some dill seeds if you wish. Bay leaf And allspice peas Too many different spices can spoil the taste ready-made dish, so in this matter it is better to adhere to minimalism.

Ingredients:

cabbage - 4 kg
carrots - 3 pcs. average
cumin seeds - 2 tsp.
salt - 1 tbsp.
sugar - 1 tbsp.

Preparation:

1.If you read the previous recipe, then you already know that all the steps are very simple. The carrots need to be grated on a coarse grater, and the cabbage should be chopped in any convenient way.

2. Place the white cabbage in a large basin or simply on the table. Sprinkle with sugar and salt. With clean hands, knead everything well. Add cumin seeds and stir again. At the end, add the carrots to the total mass and remember a little more so that the juice begins to stand out.

3.Place the vegetable mixture into an enamel pan, compacting it.

Vegetables should lie very tightly. Cover the entire surface cabbage leaves to protect it from dust.

4.Now you need to put the workpiece under pressure. To do this, place a plate on the cabbage and place a jar of water. Almost everything, wait for the ripening to finish. This may happen in 2-5 days. At a temperature of 22 degrees you will need to wait three days.

5.But every day, morning and evening, it is necessary to release gas bubbles so as not to end up with a bitter product. This is done with a long wooden stick or a thin knife; the cabbage is pierced in several places. After piercing, put it under pressure again.

6.When the gas stops being released, transfer the fermented vegetables into jars, cover with lids and put in the refrigerator. After cooling, you can eat this snack. But after a few days the taste will be more intense. So it makes sense to wait a little.

Sauerkraut in jars with beets without sugar - step-by-step recipe

Recently I wrote how to do it. And in that case, the cutting of vegetables was large. In this recipe, the white cabbage is cut into fairly thin, long strips. And the beets paint it bright pink color, very appetizing.

Ingredients:

cabbage late varieties- 1 large pumpkin
beets - 1 pc. average
carrots - 1 pc. average
garlic - 1 clove
dill seeds - 1 tbsp.
salt - 1 tbsp.
cranberries or lingonberries - optional for decoration before serving

Cooking method:

1. Peel the carrots and beets and grate them on a fine grater (you can also use a coarse one). Chop the cabbage into strips.

By the way, it’s convenient to do this with a vegetable peeler, but first you need to practice a little. The result is beautiful, long stripes.

2. Place all the cuttings in a large bowl, add dill seeds and a finely chopped clove of garlic (you don’t have to add garlic). Add salt to taste. In fact, enough salt is added so that the salad is slightly saltier than when prepared fresh.

3. Stir all products with your hands until smooth, remembering them well.

4.Place the mashed vegetables into a jar, compacting them well. Cover the top with gauze or a lid (but not tightly) and leave to ferment in a warm place for 2-3 days. At least once a day, make punctures to the bottom with a knife or wooden skewer in several places.

The cabbage needs to be covered with juice. To do this, you can place a load in the form of a glass bottle of water. Or crush vegetables several times a day with a potato masher.

5.Place the finished salad in the refrigerator and after a day you can eat it. It turns out not only tasty, but also healthy. If desired, in addition to dill seeds, you can add coriander or cumin (1 tsp of these spices will be enough).

Classic recipe for making sauerkraut with cranberries in a bucket

To improve the taste when fermenting, add to cabbage sour berries- cranberries, lingonberries. Thus, the usefulness of this workpiece increases. I suggest you try cooking vegetables with bright red berries.

Ingredients:

cabbage - 8 kg
carrots - 3 kg
salt - 150 gr. (6 tbsp)
cranberries - 0.5 kg (can be frozen)

How to cook:

1. In fact, you can ferment cabbage in any container - a jar, pan, bucket, barrel. Here are the ingredients for one ten-liter bucket. If you want to make less, please reduce the products proportionally.

About 3 kg of cabbage will fit in a three-liter jar, and 5 kg in a 5-liter pan, respectively.

2. Peel the carrots and grate them on a coarse grater. If you have a large amount of work, you can use the services of a food processor. The cabbage needs to be chopped into long strips. To do this, take a large knife (be sure to be well sharpened), a shredder, or again a food processor. Remove the top leaves, but do not throw them away, they will be useful later.

3. Wash the enamel bucket well. Place the remaining upper sheets at the bottom, which will protect the lower layers of the workpiece from pathogenic microbes.

4.Take a large bowl, mix a third of the cabbage, carrots and salt in it. While stirring, crush the vegetables well with your hands so that they begin to release juice. Transfer the resulting mixture into the prepared bucket and compact it thoroughly. Place half of the cranberries on top.

6.Cover the top with a wide dish and place pressure. In this case, the juice should completely cover the workpiece. Leave in a warm place to ferment for 3 days. The very next day the brine will become cloudy and begin to separate carbon dioxide. To release these gases, pierce the cabbage in several places with a wooden stick, reaching to the bottom of the bucket, twice a day throughout the fermentation period.

7.When the gases have ceased to be released, you need to put the vegetables in the cold, because in the heat they will simply spoil. On average, this happens on the fourth day (everything will depend on the temperature). To store, transfer the cabbage into glass jars, cover them with lids and put them in the cellar or refrigerator. Can be served after 2 days of cooling.

Before folding into glass containers It is recommended to lay the cabbage on the table or in a basin and fluff it up. Ventilate to get rid of unpleasant odor.

8. Sauerkraut can be added to vinaigrette, cabbage soup, made into salads with the addition of green and onions, herbs, sugar, vegetable oil. As you can see, preparing such a preparation is not difficult, and you will get a lot of benefits and taste.

By the way, we recently tested store-bought sauerkraut for quality. It turned out that almost all of it contains additives that are harmful to health. Therefore, draw your own conclusions and cook for yourself.

A quick way to ferment cabbage with brine in a 3-liter jar

Classically, cabbage ferments for about 3 days, give or take, depending on the temperature in the room. This is a quick recipe; the finished salad can be eaten within a day. And its difference from previous recipes is the presence of brine with the addition of water.

Ingredients:

White cabbage- 1 PC. large
carrots - 1 pc.
sahra - 1 tbsp.
salt - 1 tbsp.
black peppercorns - 10 pcs.
bay leaf - 3-4 pcs.
boiled water - 1 l

Preparation:

1. Wash and chop the vegetables. Carrots - on a coarse grater or grater Korean dishes. Chop the cabbage into long strips, about half a centimeter wide. Place the prepared foods in a bowl and remember them carefully. At the same time, they will decrease in volume and release juice.

2.Add spices, bay leaves and peppercorns to the overall suppressed mass and stir. If you don't like the flavor of these seasonings, don't use them. Place the vegetable mixture in the jar, pressing it down.

It is advisable to pour boiling water over the glass before laying it.

3.Make the simplest brine. For it you need to dissolve salt and sugar in cold boiled water. Pour this marinade over the cabbage and press down well again. Cover the top with a lid or napkin and leave in a warm place for a day.

4.The next day, try what happened. But know that sauerkraut is getting tastier every day, you may need to wait a little longer. Store this preparation in the refrigerator.

How to ferment cabbage for the winter in its own juice. Classic recipe for 10 kg

This classic recipe sauerkraut, which ferments in its juice. Prepared immediately a large number of to provide for themselves for the winter. This preparation is stored well, but only in a cold place. I recommend preparing this recipe in November, when stable cold weather sets in and you can move the jars to the cellar or to an unheated loggia.

You can add all the additives that I mentioned in this article according to your taste and desire: bay leaf, peppercorns, caraway seeds, sour berries, apples, beets, dill seeds.

Ingredients:

cabbage - 10 kg
carrots - 1.5 kg
salt - 250 gr.

Cooking method:

1. Peel all the carrots and grate them. Shred the cabbage. Since the amount of vegetables is large, to speed up the work you can use a food processor or a special grater, as in the photo.

2.Take a large container for fermentation. This can be a bucket or a large saucepan with a capacity of 10-20 liters. In a bowl, mix cabbage, carrots and salt in parts. There is no need to crush it too much, just stirring will be enough. Pour the vegetables into the prepared clean container and press them well with your hand so that they lie tightly. Continue placing the vegetables into the bowl in parts, compacting them.

There won’t be any juice right away; it will appear a little later, the next day. But the snack according to this recipe will turn out very crispy.

3.Do not fill the container to the top. During fermentation, the cabbage will rise and juice may leak out, so leave some free space for these processes. Cover the top of the workpiece with white cabbage leaves, place a plate and place a weight.

4.Keep the cabbage warm for two days. When bubbles begin to appear (within a day or less), pierce the workpiece with a wooden stick daily to release the gas. If you don't do this, then finished product it will be bitter.

5.After 2-3 days, place the fermented vegetables in clean jars and put them in a cool place, maybe on the balcony. Keep it in the cold for another 5 days, after which you can already eat this juicy, tasty and crispy snack. Also use this cabbage to make pies, stew it, put it in vinaigrette and cabbage soup. In general, bon appetit!

Recipe for sauerkraut in a barrel without brine with sugar

If you have wooden barrel, then use it to ferment vegetables, as our grandmothers did. This recipe uses black bread to speed up the fermentation process, which adds a pleasant aroma to the finished snack. Take only late varieties of cabbage, and in finished form store it in a cool place, but make sure that the temperature does not drop below zero degrees.

Ingredients:

cabbage - 10 kg
carrots - 1 kg
salt - 250 gr.
sugar - 50 gr.
black peppercorns - 15 gr.
rye bread - 50 gr.

Preparation:

1. The barrel needs to be prepared in advance. To do this, wash it and fill it warm water(up to 40 degrees) at night. This way the wood will swell and be as airtight as possible.

2.Now proceed to the most labor-intensive process - chopping the vegetables. The cabbage needs to be chopped, but not too finely or thinly, otherwise it will be too soft when finished. Grate the carrots on a coarse grater or cut into strips using a food processor.

Do not chop all the vegetables at once, do it in parts and mix, as the volume is large.

3. Now you have chopped one cabbage (without the top leaves and stalks) - put the pieces in a basin (a little more than kg). Add a couple of carrots, a tablespoon of salt and a teaspoon of sugar. Also add 3-5 peppercorns. Mix with your hands and you can try. If you want, add salt or sweeten to taste.

4. Place a piece of rye at the bottom of the barrel, stale bread. It can also be replaced with a tablespoon of rye flour.

5. Cover the entire surface of the bottom with cabbage leaves, covering the bread.

6.Place the mixed vegetables into the barrel and press down very well with your hands, compacting. Thus, continue to make the preparation, mixing cabbage with carrots and spices in parts. Do not fill the barrel to the very top, leave room for oppression.

When the entire container is filled, press down the future snack with your hand. If juice comes out, it means everything is done correctly and well.

7. Cover the entire workpiece with gauze folded in two layers or with cabbage leaves. Cover with the small lid that comes with the barrel or plate. Place the pressure and close the barrel with its original lid. After 12 hours, vigorous fermentation will begin (you just need to leave the vegetables warm), carbon dioxide will begin to be released and lactic acid will form.

8. Once a day, pierce all the vegetables to the bottom to release gases and get rid of the unpleasant smell (before this, remove the pressure, after piercing, put it back on). Keep the workpiece warm for 2 days.

9.On the third day, take the cabbage outside or onto the balcony, where the temperature is on average 8 degrees. Keep the sour snack in this mode for another 3-4 days, remembering to pierce it daily.

10. The juice of the finished sauerkraut will subside and will not be visible on the surface. When pierced, bubbles will no longer come out, and the snack will taste crispy.

11.Now remove prepared cabbage for storage in a cool place. This could be a street, if there is no frost yet, or a cellar. Try this recipe and get valuable vitamins in winter.

Cabbage in brine, pickled with apples

If you have never made sauerkraut with apples before, then you need to correct this gap. It is apples that give this snack its special aroma and taste. In addition, according to this recipe, the fruit and vegetable mixture is filled with brine, which in about a week will be very tasty and rich. Will do in three liter jar, which everyone has on their household.

Ingredients for 3 liters:

cabbage - 2.3 kg
carrots - 3 pcs. average
apples - 4-6 pcs. average
water - 2 l
salt - 2 tbsp.
sugar - 2 tbsp.

The amount of water is indicated with small reserve so that it is definitely enough.

How to cook:

1. This recipe is very simple, any novice housewife can cook it delicious cabbage. First, boil water, add salt and sugar and dissolve them. Let the brine cool to room temperature.

2.Mix cabbage, shredded into medium pieces, and grated carrots in a large container. Add 1 tsp. salt from the total amount, stir again, mashing the vegetables a little. There is no need to press hard, as in recipes without brine.

3.Chop the apples large slices, maybe in halves. The method of cutting apples can be any, it all depends on preference.

4.B clean jar, washed with soda or mustard powder, start laying out cabbage in layers (you need to tamp it down with your hand) and apples. The top layer should be vegetable.

5.Pour the cooled brine into the filled jar. Place the mixture in a bowl or saucepan to allow the juice that will rise during fermentation to drain. Cover the top of the jar with a lid (not tightly) or gauze. Leave in a warm place for 2-3 days. During this time, twice a day you need to pierce the cabbage with a wooden skewer so that gas bubbles come out.

When pierced, the brine will go down, so you will need to add the juice that flowed out of it into the pan into the jar.

6.The cabbage should be covered with liquid throughout the fermentation process. For this purpose, you can put a small pressure - a small jar of water or glass bottle. After two days, try what happened. If there is still not enough crunch, or too much acid, then let the snack sit for another day. Next, put it in the refrigerator for storage.

Such wonderful cabbage can be served both on a festive table and on an everyday basis. Pickled apples will also be very tasty, try it. When stored in vegetables, mucus and unpleasant odor do not appear.

How to cook sauerkraut with horseradish, beets and garlic: video recipe

This recipe differs from the others in the way the cabbage is cut. Usually this vegetable is chopped into strips. This is where they ferment large pieces. For taste, color and aroma, beets, garlic and horseradish are added. And all this wealth is filled with brine.

Let me clarify right away, first this one winter preparation You need to put it under pressure for 2 days and keep it at room temperature. Next, put it in a cool place (for example, a refrigerator) for another 3 days without removing the pressure. In total, after 5 days (possibly later), the vegetables will ferment and can be eaten. After five days, remove the pressure and cover with a lid.

These are the ways to ferment cabbage in the classic way. As you can see, there are quite a lot of them, there is plenty to choose from. The main thing is not to be lazy and delight yourself with such a healthy and crispy preparation. I wish everyone a delicious winter!

Sauerkraut or pickled cabbage is an excellent snack that is not only tasty, but also healthy and low in calories. If you still haven’t prepared cabbage for the winter, then don’t waste time, but it’s time to start following our recipes from this article, in which we will teach you how to cook with horseradish.

Recipe for sauerkraut with horseradish

Ingredients:

cabbage – 1 kg;
horseradish – 80 g;
salt – 1 tbsp. spoon;
sugar – 10 g.

Preparation

Finely chop the cabbage and grate the horseradish on a fine grater. Place a saucepan with 0.5 liters of water on the fire, bring the water to a boil, add salt and sugar. Lightly mash the shredded cabbage with horseradish and pour in the resulting brine (it should be warm). We put pressure on the cabbage and leave it at room temperature for 3 days, after which we move it to a cool place. On the 6th day, you will be able to enjoy the spicy and crispy homemade.

Cabbage marinated with horseradish

Ingredients:

cabbage – 1 head (about 1 kg);
onions – 1 pc.;
carrots – 1 pc.;
horseradish – 100 g;
garlic – 1 head;
water – 1 l;
vinegar – 100 ml;
sugar – 100 g;
salt – 50 g;
bay leaf – 3 pcs.;
peppercorns – 4-5 pcs.

Preparation

Finely chop the cabbage, grate the carrots and horseradish on a fine grater, pass the garlic through a garlic press, and cut the onion into thin rings. Place the water for the brine on the fire, bring to a boil, add salt, add sugar, vinegar, pepper and bay leaf. Mix cabbage with chopped vegetables and pour warm brine. Let the cabbage stand for 2 hours at room temperature and then put it in the refrigerator. As soon as the cabbage has cooled, it is ready to eat.

Cabbage with beets and horseradish

Ingredients:

cabbage – 1.5 kg;
carrots – 1 pc.;
honey – 1 teaspoon;
salt – 1 tbsp. spoon;
garlic – 2 cloves;
beets – 1 pc.;
horseradish – 30 g.

Preparation

Shred the cabbage, grate the carrots on a coarse grater, grate the horseradish on a fine grater, skip the garlic Using a press, cut the beets into thick slices. Mix and mash all vegetables (except beets) - the more you mash, the less crispy the cabbage will be. To the bottom enamel pan lay the beets, and put the cabbage and other vegetables on top.

Bring a liter of water to a boil, add salt and honey. Let the brine cool to lukewarm, then pour it over the cabbage and put it under a press. The fermentation process will take from 3 to 5 days, after which the cabbage must be cooled and ready to be served!

Ingredients

To prepare pickled cabbage with horseradish instant cooking required:
cabbage - 1-1.5 kg;
carrots - 2 pcs.;
onions - 2-3 pcs.;
garlic - 2 cloves;
horseradish root - 30-50 g.
For the marinade filling:
water - 125 ml;
salt - 1 tbsp. l.;
sugar - 3.5 tbsp. l.;
vinegar 9% - 7 tbsp. l.;
vegetable oil- 100 ml.

Cooking steps

To prepare pickled cabbage with horseradish, I needed these ingredients.

Peel the cabbage from the top leaves and chop it using a knife or a special grater.

In a large bowl, combine cabbage, onion, carrots, garlic and horseradish.

To prepare the marinade-filling, combine water with salt and sugar, bring to a boil, pour in vegetable oil. After the marinade boils, pour in the vinegar and immediately remove from the stove.

Transfer the salad to a clean jar, close the lid and put it in the refrigerator for storage. Pickled cabbage prepared according to this recipe can be served immediately; it goes perfectly with mashed potatoes, pasta, porridge. It makes both meat and fish dishes. The shelf life of pickled cabbage with instant horseradish is about 2 weeks in the refrigerator. Despite the fact that the vegetables are poured with hot sauce, the cabbage remains crispy and juicy.

CABBAGE SEALED WITH HORSERADISH AND GARLIC The combination of horseradish and garlic gives this cabbage a unique pungency. It ferments quite quickly and is usually ready for use within a day. If you are going to prepare sauerkraut with horseradish for the winter, then you do not need to roll it under lids - it is stored in glass jars located in cool place. It’s great when there is a cellar for these purposes. But you can store jars of cabbage in the refrigerator, if its capacity allows. INGREDIENTS: white cabbage – 1 head (weighing 2-2.5 kg); medium-sized carrots – 2 pcs.; garlic – 8-10 cloves; horseradish rhizome – 20-30 g; water – 1 l; coarse salt – 3 tbsp. spoons; sugar – 1 tbsp. spoon; vegetable oil - 3 tbsp. spoons; bay leaf – 2 pcs.; allspice peas – 5-6 pcs. For fermentation, choose tight, dense heads of cabbage, from which it is impossible to freely tear off even the top leaves. White cabbage reaches this degree of ripeness by autumn. And in the summer, while it is young, its leaves remain tender, green, soft and mobile - such cabbage is not fermented. PREPARATION RECIPE: Grate the washed and peeled rhizomes of carrots and horseradish on two types of graters: horseradish - fine, carrots - large. You can take a slightly different path and cut the carrots into oblong “straws” in the Korean way. Press the garlic cloves with a hand press. Shred the head of cabbage with a wide and sharp knife, trying to do it thinner. Since they came into fashion Korean salads With specific cuts of vegetables, many housewives try to cut cabbage for fermentation in the same way - in the form of oblong “noodles”. If you also like this cutting method, use it for your health. As an inexperienced beginner, it seemed more labor-intensive to me. That’s why I remain a fan of good Russian shredder – the way my grandmother once made it. Mix shredded cabbage with carrots, horseradish and garlic. Place the mixture into jars. They must be washed and dried in advance; there is no need to sterilize them. Do not pack the cabbage into the jar too tightly: there should be a small space between the pieces of vegetables, which will then be filled with brine. Bring water to a boil in a saucepan. Put salt and sugar in it, lower the bay leaf and allspice, pour in the vegetable oil and boil everything together over medium heat for about 5 minutes. Do not pour boiling brine over the cabbage under any circumstances, otherwise it will not turn out crispy, but will be soft and watery. Let the brine cool to at least a temperature of 40-45 degrees Celsius - only then can it be poured into jars. Close the jar with a lid and leave it indoors for 24 hours - the cabbage will ferment at room temperature. After 24 hours, you can taste it. For further storage, you should put it in the refrigerator or other suitable cool place.