Pickled cabbage with instant horseradish. Cabbage with horseradish for the winter - the best recipes for a cookbook

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

And although with the first option you can cook a snack a little faster, pickled cabbage is considered less healthy due to vinegar. So, what do we need to get 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;
• large head of garlic.

Also in this recipe will go 3 bay leaves, a few pieces of pepper in the form of peas, about 50 grams of salt, 100 grams of sugar, the same amount of vinegar and 1 liter of water. Do not forget to check when buying whether the cabbage is bitter. It must be juicy and sweet, otherwise you can spoil the whole taste. First, finely chop the main ingredient with a knife or on a special shredder. Next on coarse grater rub a carrot, and on a small one - horseradish.

We pass the garlic through the garlic, finely chop the onion into rings. For further preparation, we need a brine - boil a liter of water, into which we add salt and sugar, as well as Bay leaf and pepper. After that, 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 surprise your guests, we suggest using next 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 a one and a half kilogram cabbage head, one carrot, a teaspoon of honey, 1 tablespoon of salt, 2 cloves of garlic, 30 grams of horseradish and one small beetroot. This recipe has a lot to do with cooking.

Cut the cabbage leaves and grate the carrots on a coarse grater. Grind horseradish on a smaller grater. We push the garlic through the garlic, and chop the beets into small plates. We put the beets aside, and mix the rest of the vegetables and knead a little with our hands so that they let the juice flow. Then we take an enameled pan, put the chopped beets on the bottom first, and the rest on top vegetable cutting. In parallel, in another saucepan, add honey and salt to boiled water.

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

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 only a few hours are left for preparations. Fortunately, we also have a 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.

Cooking according to this recipe is not difficult - we cut or rub cabbage, carrots, garlic, onions and horseradish, while boiling the brine with the addition of other ingredients. Pour cutting warm brine, we shift 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 packed vegetables. The resulting mixture is infused for about two hours and then transferred to the refrigerator or served on the table.

Some cooks for winter preparations use instead of the usual red cabbage, instead of dill - parsley, as well as blackcurrant leaves and celery. In the course are dill seeds, red pepper for lovers of spicy. By the way, for more bright taste additional ingredients can be passed through a meat grinder and mixed with cabbage. Pickled cabbage slices will soak up the spices and aroma of greens much faster.

CABBAGE WITH HORSERADISE AND GARLIC The combination of horseradish and garlic gives this cabbage a unique pungency. It ferments quickly enough and is usually ready for use in a day. If you are going to prepare sauerkraut with horseradish for the winter, then you do not need to roll it under the lids - it is stored in glass jars placed 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, tight, dense heads of cabbage are chosen, from which even the top leaves cannot be freely torn off. This degree of ripeness White cabbage reaches by autumn. And in the summer, while she is young, her leaves remain tender, green, soft and mobile - such cabbage is not fermented. PREPARATION RECIPE: Washed and peeled rhizomes of carrots and horseradish rub on graters of two types: horseradish - on small, carrots - on large. You can go a slightly different way and cut the carrot 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 make it thinner. Ever since they came into fashion Korean salads with a specific cutting of vegetables, many housewives try to cut cabbage for fermentation in the same way - in the form of an oblong "noodles". If you also like this method of cutting, use it to your health. To me, as an inexperienced beginner, it seemed more time-consuming. Therefore, I remain a fan of a good Russian shredder - the same as my grandmother used to make it. Mix shredded cabbage with carrots, horseradish and garlic. Lay out the mass on the banks. They must be washed and dried beforehand, they do not need to be sterilized. Do not stuff 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 into it, lower the bay leaf and allspice, pour in the vegetable oil and boil everything together over medium heat for about 5 minutes. In no case do not pour boiling brine over cabbage, otherwise it will not turn out crispy, but will be soft and watery. Let the brine cool down to at least a temperature of 40-45 degrees Celsius - only after that it can be poured into jars. Close the jar with a lid and leave it for 24 hours in the room - the cabbage will ferment when room temperature. At the end of the day, you can already taste it. For further storage, it is worth putting it in the refrigerator or other suitable cool place.

Sauerkraut or pickled cabbage is a great snack that is not only tasty, but also healthy and low in calories. If you still have not prepared cabbage for the winter, then you should not 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. a spoon;
• sugar - 10 g.

Cooking

Finely chop the cabbage, rub the horseradish on a fine grater. We put a pot with 0.5 liters of water on the fire, bring the water to a boil, add salt and sugar. Shredded cabbage is slightly crushed with horseradish and poured with the resulting brine (it should be warm). We put oppression on the cabbage and leave it at room temperature for 3 days, after which we rearrange it in a cool place. On the 6th day, you will be able to enjoy 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.

Cooking

Finely chop the cabbage, three carrots and horseradish on a fine grater, pass the garlic through a garlic press, cut the onion into thin rings. We put the water for the brine on the fire, bring to a boil, 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. Once 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. a spoon;
• garlic - 2 cloves;
• beets - 1 pc.;
• horseradish - 30 g.

Cooking

We chop the cabbage, three carrots on a coarse grater, and horseradish on a fine grater, skip the garlic through a press, cut the beets into thick plates. All vegetables (except beets) are mixed and crushed - the more you crush, the less crispy the cabbage will turn out. To the bottom enamel pan we put the beets, and put the cabbage with the rest of the vegetables on top.

Bring a liter of water to a boil, salt, add honey. Let the brine cool to warm, then fill it with cabbage and put it under the press. The fermentation process will take from 3 to 5 days, after which the cabbage must be cooled, and you can serve it!

I offer you a fresh recipe for cabbage with horseradish for the winter. The cabbage is slightly spicy, which gives it a spicy taste.

INGREDIENTS

• Cabbage 2 Kilograms
• Bulgarian pepper 0,% Kilogram
• Carrots 5-6 Pieces
• Horseradish 2 Pieces
• Garlic 2 pieces

• Water 1 Liter
• Sugar 1 glass
• Salt 1 Art. a spoon
• Vinegar 9% 1 Art. a spoon
• Sunflower oil 1 glass
• Ground pepper or peas Pieces

We are preparing the marinade. Add water to the pot sunflower oil, sugar, salt, pepper and boil for 5 minutes. Lastly, add vinegar and wait until the marinade has cooled.

Cabbage, carrots, horseradish, bell peppers, clean, rinse cold water, wipe dry.

We clean the cabbage from rotten leaves, chop on a grater. We rub the carrots with columns.

Straws rub bell pepper, horseradish. We peel the garlic.

We pack all the vegetables in a jar. Pour the brine into the jar.

We close the neck of the jar with a lid, leave it in a cool place and take a sample after 3-4 days.

Cabbage with horseradish for the winter - step by step recipe from photo to

Cabbage with horseradish for the winter

The recipe for cooking cabbage for the winter in a marinade with horseradish - it is this preparation that is most often called " spicy cabbage". Cabbage is obtained with a peculiar flavor, aroma and pungency. fresh horseradish- which promotes appetite. Such cabbage is very useful in winter, when viral diseases. Thanks to such preservatives as vinegar and horseradish, such a jar is stored very well.

- 2 kg. cabbage ( late grade);

- 600 - 700 g of carrots;

- 30 g of horseradish (peeled).

For marinade in 1.5 liters of water:

- 2.5 - 3 tbsp. tablespoons of salt (pickling);

- 4 tbsp. spoons of sugar;

- 1 teaspoon vinegar essence;

- 1 bay leaf;

- a couple of peas of allspice;

How to cook:

Late cabbage or winter variety chop into strips with a grater or knife. Rinse the carrots and grate into strips or on a coarse grater. Peel the horseradish and cut it arbitrarily, if desired, you can leave it whole.

Prepare jars in advance and metal lids. Rinse and sterilize jars. Boil the lids for about 10 minutes. You can fill the jars in different ways: either mix cabbage and carrots together, or lay them out in layers. You need to fill the jars very tightly, periodically compact the cabbage with a pusher.

When you fill the jars with vegetables, put the pieces of horseradish. If you do not have fresh horseradish, you can use dried.

Prepare the marinade. Pour water into a saucepan and add salt, sugar, bay leaf, pepper and cloves. Spices are put, as a rule, at will and your taste, but they can also not be added at all. As soon as the marinade boils, heat for a couple more minutes.

Fill the prepared jars with cabbage and carrots with hot marinade to the very top. Now scroll the jars so that as many air bubbles as possible come out.

Add more if necessary. To fill one 3 - x liter jar and 2 liter ready marinade it took 2 liters.

Drain the marinade back into the pot and boil it again. You will already feel the appetizing aroma of cabbage and horseradish.

Add vinegar to the marinade and pour into jars. Vinegar can be added not to the marinade, but immediately to jars. Twist the marinade jars, pierce the cabbage to the very bottom with a long wooden skewer or spoon, again so that the bubbles come out. Pour more marinade and roll up the lids. Cool jars of pickled cabbage with horseradish, you do not need to wrap them.

Put the pickled cabbage with horseradish in the cellar for further storage.

Cabbage with horseradish for the winter, step by step recipe with photo

Sauerkraut with horseradish and carrots

Ingredients

White cabbage - 2 kg

Horseradish root - 100 g

Bay leaf - 4 pcs.

Black peppercorns - 10 pcs.

• 26 kcal
• 30 minutes.

Cooking process

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 useful. 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 spiciness and piquancy.

For cooking 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.

We clean the carrots, wash and grate them.

Horseradish is also cleaned and grated.

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

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

After three days, the cabbage will already turn sour well. Add sugar to it, mix thoroughly and send to the cold. You can eat it tomorrow.

Sauerkraut with horseradish and carrots is ready.

The best recipes for sauerkraut with horseradish

Everyone loves sauerkraut. This snack has almost become an integral part of the diet, especially in the cold season. There are many recipes for this delicacy. But sauerkraut with horseradish is especially delicious.

The spicy spicy root gives the cabbage a unique aroma and flavor. Horseradish also increases shelf life. finished product, since in its composition there are special substances - disinfecting, having bactericidal properties.

I like to ferment with horseradish in three ways - with carrots for the winter, with beets and “quick” with garlic.

Cabbage with carrots and horseradish for the winter

This recipe can be called a classic - the cabbage is crispy, with a pleasant spiciness and acidity. Such sauerkraut is good as independent snack- with onions and unrefined vegetable oil.

It can also be safely used for cooking. various kinds salads and even pastries, for example, for vinaigrette or in pies as a filling.

• Cuisine: Russian
• Type of dish: blanks
• Cooking method: fermentation
• Servings: 1 l

Ingredients:

• white cabbage - 1 small head
• carrots - 1 pc.
• horseradish root - 1 pc.
• water - 500 ml
• sugar - 2 tbsp.
• salt - 1 tbsp.
• vinegar - 2-3 tbsp.

Cooking method

Wash the cabbage under warm running water. After that, remove the top leaves from it. Cut in half and use a sharp knife to chop as finely as possible.

Pour water into a bowl.

Add salt and sugar to it. Mix everything very carefully. Let's pour vinegar.

Put the horseradish root and cabbage mixed with carrots in a jar.

We fill everything with marinade. Please note that it does not need to be heated, it must be cold. We cover with a lid.

Leave the jar at room temperature for a day. After that, open the lid and in several places, as it were, “pierce” with skewers. Bubbles will appear on the surface. Close the jar again with a lid and now put it in the refrigerator for another 2 days - now the crispy snack is ready!

To add more or less acidity to sauerkraut, increase or decrease the amount of vinegar accordingly. This cabbage can be stored for 1.5-2 months.

Salt with beets

Such unusual way salting was suggested by a friend - the cabbage turns out not only crispy, appetizing, but also beautiful because of bright color beets.

There is no vinegar in the list of components, that is, even small children and people with gastrointestinal problems can treat themselves to a snack. And one more plus, which is very important for me personally - no need to chop! The shredding process always takes a lot of time, but here we brew with “petals”.

Ingredients:

• white cabbage - 1 medium fork (about 2 kg)
• beets - 1-2 pcs.
• garlic - 4-5 cloves
• horseradish root - 50-60 g
• water - 1 l
• sugar - 80 g
• salt - 50 g
• black pepper - 5 pcs.
• bay leaf - 1-2 pcs.
• cloves - 2-3 pcs.

How to marinate

1. We prepare the cabbage - wash it, remove the top leaves. We cut it so that we get “squares”, the size of a matchbox.
2. We select beets so that the color is as saturated as possible, burgundy, and sweetness is well felt in the taste. We wash it, clean it, cut it into thin circles.
3. Horseradish and garlic need to be chopped, preferably in a blender or meat grinder, since it is problematic to rub the root on a grater - tears will be more than from onions.
4. Prepare the marinade: boil water with salt, sugar and spices, cool.
5. We mix all the prepared vegetables, put them in a convenient bowl, pour brine and put oppression on top - this way the appetizer will ferment for 2 days.
6. After we lay everything out in jars, cover with a lid and put in a cold place - a cellar, a refrigerator. Only after 3-4 weeks, cabbage with beets will reach the desired condition. But trust me, it's worth the wait!
7. Banks can be stored until spring.

Recipe for quick cabbage with garlic and horseradish

If the previous methods are ideal for long-term storage, then this one is good because the crispy snack will be ready in 12 hours!

Remember, you can’t store it for a long time - a maximum of 1 week in the cold. But more fast food I haven't seen sauerkraut yet.

Components:

• white cabbage - 2 kg (1 medium fork)
• horseradish - 50-60 g
• greens - bunch
• garlic - 5-6 cloves
• carrots - 2 pcs.
• water - 1 l
• salt - 2 tbsp.
• sugar - 1 tbsp
• spices (bay leaf, peppercorns) - to taste
• vegetable oil - 2-3 tbsp.

Cooking process step by step:

1. Grind horseradish in a meat grinder or blender along with peeled garlic. You can take not the spine, but already ready in a jar. But it will be tastier, of course, with fresh.
2. Shred the cabbage as small as possible. Three carrots on a large grater. We finely chop the greens.
3. We mix all the vegetables in a deep bowl, slightly wrinkle with our hands.
4. We make a brine from water, salt, spices, sugar and vegetable oil, that is, boil everything for 3-4 minutes.
5. Pour directly with hot marinade vegetable mix! Leave for a day or night on the table in the kitchen. After that, the cabbage can be eaten, it is completely ready.
6. Arranged for storage clean banks and put in the refrigerator.

Some secrets

Storage features for everyone individual prescription their own, but there is also a common thing - in no case do not leave the finished snack warm for a long time - the fermentation process will begin again. This will negatively affect the taste and crunchiness.

The calorie content of sauerkraut with horseradish is low, but since each recipe contains sugar, diet dish you won't name. Vegetable oil, without which this snack is not served, also increases the number of calories. Therefore, you should not get too carried away with treats if you follow the figure.

Pickle from cooked cabbage with horseradish in the absence of vinegar - a real cure! Drink on an empty stomach 2-3 tbsp. And no beriberi are not terrible! If you have problems with the gastrointestinal tract, it is better to consult a doctor first.

Sauerkraut with horseradish for the winter - how to ferment with carrots or beets

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

Classic recipe for sauerkraut with horseradish

Sauerkraut with horseradish - a delicious spicy snack

Sauerkraut is a popular snack in Russian cuisine. Gives it a special piquancy. At the same time, sauerkraut with horseradish has more long term storage, thanks to the preservative and antibacterial substances that make up the root crop.

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

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:

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

calories:

Calorie 100 gr. sauerkraut with horseradish and carrots 33 kcal.

To get crispy cabbage in one day, use quick recipe cooking. For lovers hot snacks you can add onions or garlic to vegetables. Let's tell you how to cook sauerkraut - a recipe with horseradish and garlic in a hurry.

You will need:

• white cabbage - 1 kg;
• carrots - 1 pc.;
• - 3 cloves;
• horseradish root - 30 gr.;
• 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:

1. Rinse the vegetables, finely chop the cabbage, removing the top leaves from it.
2. Grate the carrots on a coarse grater, chop the garlic and horseradish root in a blender.
3. Mix the vegetables in a deep bowl and crush with your hands to release their juice.
4. Boil water, dissolve spices in it and boil them for 3-4 minutes.
5. Pour the hot marinade over the vegetable mixture and infuse the cabbage with horseradish and garlic at room temperature for 12 hours.
6. Store the finished snack in the refrigerator for no more than 7 days.

calories:

Calorie 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 an ornament holiday table. Consider the recipe for sauerkraut with horseradish and beets.

You will need:

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

How to cook:

1. Wash and clean vegetables, cut cabbage leaves pieces.
2. Grate half of the beets on a coarse grater, cut the second part into cubes.
3. Grate horseradish and garlic on a grater or chop them in a blender.
4. AT hot water dissolve salt and sugar, add pepper and mix.
5. Mix the vegetables, transfer them to a bowl or large saucepan, pour the resulting brine and put under oppression.
6. Leave the container at room temperature for 2 days.
7. Spread the cabbage glass jars and store in a cold place for 3-4 weeks.
8. Sauerkraut with horseradish prepared according to this recipe preserves for the winter beneficial features until spring.

calories:

Calorie 100 gr. sauerkraut with beets 42 kcal.

Recipe with bell pepper

To prepare sauerkraut with bell pepper, you need to choose sweet varieties of pepper, for example, Tenderness, Bogatyr, Golden Reserve. Consider the 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:

1. Rinse the cabbage, remove the top leaves and finely chop the forks.
2. Peel the carrots, grate on a medium grater.
3. Mix cabbage and carrots, sprinkle with salt and remember the vegetables with your hands.
4. Peel the horseradish root, grate it.
5. Cut the bell pepper into strips.
6. Combine all vegetables, add pepper and bay leaf, mix.
7. Transfer to a basin or an enameled bucket, fill with water and put under pressure.
8. Leave the cabbage at room temperature for a day, then move it to a cold place for another 3-5 days.

calories:

Calorie 100 gr. sauerkraut with bell pepper 24 kcal.

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

For more information on how to cook sauerkraut with horseradish, see the video:

Tips for cooking sauerkraut with horseradish for the winter:

1. To make sauerkraut crispy, it must be infused in two stages - first at room temperature until fermentation begins, then in a cold place.
2. For sourdough cabbage choose heads of cabbage with tight-fitting leaves.
3. So that shredding cabbage does not take a lot of effort, use a wide and sharp knife.
4. Use a blender to grind horseradish root. If you rub it on a grater, it will cause profuse lacrimation.
5. If you have problems with gastrointestinal tract, cook sauerkraut without adding vinegar.

What to remember

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