Salted cabbage with horseradish. Spicy pickled cabbage

In the article we discuss sauerkraut with horseradish. You will learn the secrets of cooking the dish. We will look at recipes for sauerkraut with horseradish, beets, garlic and bell pepper.

Classic recipe for sauerkraut with horseradish

Sauerkraut with horseradish - delicious spicy snack

Sauerkraut- a popular appetizer in Russian cuisine. It gives it a special piquancy. At the same time, sauerkraut with horseradish has more long term storage, thanks to the preservative and antibacterial substances included in the root crop.

There are many recipes for making snacks. Other vegetables, spices, herbs and even berries are added to it. By classic recipe sauerkraut with horseradish and add carrots.

You will need:

white cabbage - 1 small fork;
horseradish root - 70 gr.;
carrots - 1 pc.;
vinegar - 2 tablespoons;
water - 500 ml;
salt - 1 tablespoon;
sugar - 2 tablespoons.

How to cook:

Rinse the vegetables under running water, peel the horseradish root and carrots.
Finely chop the cabbage, grate the carrots and horseradish.
Heat the water, dissolve salt and sugar in it, add vinegar and stir.
Combine cabbage with horseradish and carrots, mix and transfer to a jar.
Pour the cooled marinade over the vegetables and close the lid tightly.
Let the cabbage sit at room temperature for 24 hours, then lower a skewer into the jar several times to release air bubbles.
Close the container with a lid and put it in the refrigerator.
Infuse cabbage with horseradish according to this recipe for 2 days.

Calorie content:

Calorie content 100 gr. sauerkraut with horseradish and carrots 33 Kcal.

To get crispy cabbage in one day, use this quick recipe. For lovers of spicy snacks, you can add onions or garlic to vegetables. We'll tell you how to make sauerkraut - a quick recipe with horseradish and garlic.

You will need:

white cabbage - 1 kg;
carrots - 1 pc.;
- 3 cloves;
horseradish root - 30 g;
water - 500 ml;
vegetable oil- 2 tablespoons;
dill - 1 bunch;
salt - 2 tablespoons;
granulated sugar - 1 tablespoon;
pepper - 1 pinch;
bay leaf— 1 pc.

How to cook:

Wash the vegetables, finely chop the cabbage, removing the top leaves.
Grate the carrots coarse grater, garlic and horseradish root, grind in a blender.
Combine the vegetables in a deep bowl and crush them with your hands to release their juice.
Boil water, dissolve spices in it and boil them for 3-4 minutes.
Fill in vegetable mixture hot marinade and leave the cabbage with horseradish and garlic at room temperature for 12 hours.
Store the finished snack in the refrigerator for no more than 7 days.

Calorie content:

Calorie content 100 gr. cabbage with garlic and horseradish 34 Kcal.

Recipe with beets

You can diversify the recipe by adding beets

Make beautiful and beautiful out of ordinary sauerkraut unusual dish beets will help. Such bright snack will become a decoration festive table. Consider a recipe for sauerkraut with horseradish and beets.

You will need:

white cabbage - 1 kg;
horseradish root - 30 g;
beets - 1 pc.;
garlic - 2 cloves;
water - 500 ml;
— 1 piece;
granulated sugar - 40 gr.;
salt - 25 g;
(peas) - 2 pcs.;
— 2 pcs.

How to cook:

Wash and peel the vegetables, cut the cabbage leaves into pieces.
Grate half the beets on a coarse grater, cut the second part into cubes.
Grate the horseradish and garlic or grind them in a blender.
IN hot water Dissolve salt and sugar, add pepper and stir.
Mix the vegetables, place them in a bowl or large saucepan, fill with the resulting brine and place under pressure.
Leave the container at room temperature for 2 days.
Spread the cabbage over glass jars and store in a cool place for 3-4 weeks.
Sauerkraut with horseradish prepared according to this recipe preserves for the winter beneficial properties until spring.

Calorie content:

Calorie content 100 gr. sauerkraut with beets 42 Kcal.

Recipe with bell pepper

To prepare sauerkraut with bell peppers, you need to choose sweet varieties of peppers, for example, Tenderness, Bogatyr, Zolotoy rezavod. Consider a recipe for sauerkraut with horseradish and bell pepper.

You will need:

white cabbage - 2.5 kg;
carrots - 100 gr.;
horseradish root - 100 gr.;
bell pepper - 1 kg;
salt - 60 gr.;
peppercorns - 6 pcs.;
bay leaf - 2 pcs.;
water - 500 ml.

How to cook:

Wash the cabbage, remove the top leaves and finely chop with a fork.
Peel the carrots and grate on a medium grater.
Mix cabbage and carrots, sprinkle with salt and crush the vegetables with your hands.
Peel the horseradish root and grate it.
Cut the bell pepper into strips.
Combine all the vegetables, add pepper and bay leaf, stir.
Place in a basin or enamel bucket, fill with water and place under pressure.
Leave the cabbage at room temperature for a day, then move it to a cool place for another 3-5 days.

Calorie content:

Calorie content 100 gr. sauerkraut with bell pepper 24 Kcal.

You have learned the most common recipes for cabbage with horseradish. Now let's share useful tips for preparing snacks at home.

For more information on how to prepare sauerkraut with horseradish, watch the video:

Tips for preparing sauerkraut with horseradish for the winter:

To make sauerkraut crispy, it must be infused in two stages - first at room temperature before fermentation begins, then in a cold place.
To ferment cabbage, choose heads with tightly adjacent leaves.
To prevent shredding cabbage from taking a lot of effort, use a wide and sharp knife.
Use a blender to grind the horseradish root. If you grate it, it will cause profuse lacrimation.
If you have problems with gastrointestinal tract, cook sauerkraut without adding vinegar.

What to remember

Salting cabbage with horseradish is carried out in two stages. First, the vegetables are infused at room temperature, then put in a cold place to stop the fermentation process and preserve the snack for a long time.
When pickling cabbage, other vegetables, spices, herbs and even berries are added to it.
Depending on the recipe, it takes from 12 hours to 7 days to prepare sauerkraut with horseradish for the winter.

Sauerkraut is a snack known since ancient times. It is eaten with meat and fish dishes, make various salads from it, cook cabbage soup, soups, borscht. It is not only tasty, but also very healthy. The fermentation products contained in sauerkraut have a beneficial effect on the microflora of our stomach.

Today I have one of the options for preparing such cabbage, namely with horseradish. It gives this dish a little heat and piquancy.

To prepare sauerkraut with horseradish and carrots, we take the products shown in the photo.

Basic working tools in this recipe- shredder and grater. Remove the top leaves from the cabbage. For convenience, cut into three or four parts and finely chop or cut with a knife.

Peel the carrots, wash them and grate them.

We also peel and grate the horseradish.

Mix shredded cabbage with grated carrots and grated horseradish. Add bay leaf and black peppercorns. Mix these ingredients and place in a large saucepan.

Boil water, cool and make brine at the rate of one tablespoon of salt per liter of water. Pour the brine into the pan. You don’t need to pour a lot of water - the cabbage will release its juice. Cover the pan with a lid, but not completely, but so that air can flow in. We keep it in the room. Stir occasionally.On the second day, the fermentation process will begin.

After three days the cabbage will have soured well. Add sugar to it, mix thoroughly and refrigerate. It will be ready to eat tomorrow.

Sauerkraut with horseradish and carrots is ready.

Bon appetit!

Good afternoon, readers of my pickled cabbage recipe. I really like this recipe because it is very easy to prepare and ready to eat almost immediately.
Let's cook.
First, let's take a larger saucepan or basin.
Let's cut the cabbage. You can cut arbitrarily. I cut it into strips, my mother prefers small pieces like cubes. You cut as you like. Place the cabbage in our large bowl.

Now peel and grate the carrots. Again, I grated it using a Korean carrot grater, you can grate it using a regular carrot grater.

Let's take horseradish root and peel it.

Cut into small pieces.

Place our carrots and horseradish in a container with cabbage. Now squeeze the garlic there using a garlic squeezer.

Pepper and mix everything well.

Now let's make the marinade. Let's take one liter of water.

Bring it to a boil. Add vegetable oil, bay leaf, cloves and peppercorns to the water. We also send salt and sugar there. Boil for three to four minutes.

Pour the hot marinade over our cabbage and mix everything well.

The cabbage is ready. We put it in jars for storage. Do not pour out the marinade, it will absorb a small amount of marinade in the first twelve hours, so put that in the jar too. I got one three-liter one.
You can eat cabbage right away, but it still tastes better when it cools down.
Bon appetit!

Due to its specific taste and low calorie content, pickled cabbage is in demand at the autumn-winter table, especially as a complement to heavy dishes. meat dishes. First, let's look at the differences between pickled and sauerkraut for the winter. In the first case, the cabbage slices are poured with a marinade with vinegar, which gives the appetizer sourness and is responsible for its preservation, and in the second, the cabbage acquires a characteristic taste, thanks to natural processes fermentation.

And although you can prepare the appetizer a little faster with the first option, pickled cabbage is considered less healthy due to the vinegar. So, what do we need to make cabbage for the winter? The proven recipe includes the following ingredients:

about a kilogram of cabbage (one medium head);
one onion;
one carrot;
about 100 grams of horseradish;
a large head of garlic.

This recipe also includes 3 bay leaves, several peppercorns, about 50 grams of salt, 100 grams of sugar, the same amount of vinegar and 1 liter of water. Don't forget to check when purchasing to see if the cabbage is bitter. It should be juicy and sweet, otherwise you can ruin the whole taste. First, finely chop the main ingredient with a knife or a special shredder. Next, grate the carrots on a coarse grater, and horseradish on a fine grater.

Pass the garlic through a garlic press, finely chop the onion into rings. For further preparation, we will need brine - boil a liter of water, to which we add salt and sugar, as well as bay leaf and pepper. After this, mix the vegetables and add the brine. It may still be warm, but not hot. In this form, everything should stand for a couple of hours in the kitchen until it cools completely, after which it is transferred to the refrigerator. Cabbage appetizer One day is enough to soak in the marinade. That's it - your exclusive dish is ready!

If you decide to experiment and set out to pleasantly surprise your guests, then we suggest using with the following recipe. This time we will use not only horseradish and cabbage, but also beets, as well as honey and garlic - yes, these two seemingly incompatible ingredients will add a specific taste to the dish. For a serving we take one and a half kilograms of cabbage, one carrot, a teaspoon of honey, 1 tablespoon of salt, 2 cloves of garlic, 30 grams of horseradish and one small beet. This recipe has a lot in common with cooking.

Slice cabbage leaves and grate the carrots on a coarse grater. Grind the horseradish on a finer grater. We press the garlic through the garlic and chop the beets into small slices. Put the beets aside, and mix the remaining vegetables and knead them a little with your hands so that they release the juice. Then we take enamel pan, first put the chopped beets on the bottom, and the rest on top vegetable slicing. At the same time, in another saucepan, add honey and salt to boiling water.

We wait until the brine cools down to room temperature, and pour it into the slices. To make the fermentation process go faster (3-4 days), weigh the workpiece down with something heavy. In addition to cabbage and horseradish, as well as marinade, you can add fresh dill to the recipe, apple cider vinegar. The last ingredient allows you to serve the appetizer on the table within a day, but do not forget that cabbage fermented for the winter will be much more beneficial.

All of these options are good when you have time to start preparing for the winter. However, according to the law of meanness, guests can show up at the most inopportune moment, when there are literally a few hours left for preparations. Fortunately, we have quick recipe. It includes a head of cabbage, one carrot, one red onion, 4 large cloves of garlic and (about 100 grams).

The brine for this recipe is made from a liter of water, 100 milliliters of vinegar and 150 grams of sugar, as well as 2 tablespoons of salt, one chili pepper, black peas, bay leaf and 200 milliliters of sunflower oil.

It is not difficult to prepare this recipe - we cut or grate cabbage, carrots, garlic, onions and horseradish, and at the same time boil the brine with the addition of the remaining ingredients. Filling the slices warm brine, transfer the snack into jars. In theory, there should be enough brine so that there is a centimeter or two of liquid in the jar on top of the compacted vegetables. The resulting mixture is infused for about two hours and then transferred to the refrigerator or served.

Some cooks use it instead of the usual one for preparing food for the winter. red cabbage, instead of dill - parsley, as well as black currant leaves and celery greens. Dill seeds and red pepper are used for those who like something spicy. By the way, to get more bright taste additional ingredients You can mince it and mix it with cabbage. Pickled cabbage slices will be saturated with spices and the aroma of greens much faster.

Sauerkraut with horseradish and carrots is moderately sour and a little spicy, the appetizer is simply charming. Her rich taste complements fish and meat, harmonizes perfectly with vegetables in first courses. You can see this for yourself.

Salted cabbage salads are a godsend in winter. Thanks to the wonderful taste qualities, this savory dessert goes well with most dishes daily menu. And what a gorgeous composition of potatoes boiled in their jackets and pickled cabbage salad with a small amount of onions, seasoned with aromatic sunflower oil.

It is simply impossible to resist the delicious temptation. In order to somewhat diversify the flavor range, when salting cabbage, I began to add accompanying components. Cabbage pickled with horseradish exceeded all my expectations.

Prepare the following ingredients

2 kilograms of white cabbage,
200 grams of medium carrots,
2 tablespoons rock salt,
100 grams of fresh horseradish root,
3-5 black peppercorns,
100 grams of granulated beet sugar,
1.5 liters of purified water,
1 dried bay leaf

Steps for preparing snacks

Remove the top dark green leaves from the firm cabbage head and cut it into relatively large segments. Grind each of them using a shredder or cut with a sharp knife.

For me, shredding is preferable because the chips come out uniform and slightly moist. By friction juicy cabbage begins to release juice.

Peel and rinse carrot roots. Grate the orange beauty using a grater with large holes. Prepare horseradish in the same way.

Combine chopped vegetables, add pepper and bay leaf.

Gently stir the mixture and place in a convenient container.

Boil water in a separate heatproof container. For the brine, take a liter of water and a tablespoon of coarse table salt with a small slide.

Pour the cooled filling over the vegetable mixture. The volume of marinade required depends on the juiciness of the cabbage.

During fermentation, the amount of juice will increase, so use a minimum of filling. Cover the pan or jar with cabbage with a lid, leaving room for air to enter. Keep at normal room temperature.

On the second day, bubbles should appear as a result of the lactic acid bacteria starting to work.

Stir the mixture or pierce with a fork. After 3 days in salted cabbage add sugar and stir. Now refrigerate the cabbage; after 2-3 days you can serve it.

Bon appetit!