Sauerkraut with beets: 7 quick recipes, storage for the winter

Winter appetizer of sauerkraut with beetroot is a he althy preparation that contains a lot of vitamins. The list of recipes is varied, but they all differ in simple preparation, if you know the subtleties and features. In any case, the dish turns out incredibly tasty, is stored for a long time, does not lose its nutritional qualities, if you follow the rules of preparation.

Features of harvesting sauerkraut with beets for the winter

The use of beets for pickling not only gives the appetizer a beautiful burgundy color, but also enriches with unique beneficial substances that are found only in this root crop, in particular, with unique vitamin U.

But it should be noted that sauerkraut is not so crispy with beetroot, so some rules should be followed.

How to choose and prepare vegetables

Cabbage for sauerkraut is better to take winter varieties, so they begin to sour it in late September - early October.

The tighter and denser the head, the better.

The beets should also be fully ripe by then, as it is undesirable to use young root crops.

The upper leaves from the heads of cabbage must be removed, the beets should be washed and the skin cut off with a knife. Further, depending on the chosen recipe:

1. Chop the cabbage and grate the beets.
2. Cut the head of cabbage in half, cut out the stalk and cut into small pieces of 3-7 cm, and cut the beets into thin circles or sticks.

How to properly prepare the container

Earlier, oak barrels were used for sauerkraut. Later, they were replaced by glazed ceramic utensils or enameled metal utensils. Modern housewives ferment it in 2 or 3 liter glass jars. To fill 1 liter you will need about 1 kg of thinly shredded cabbage.

Whatever container is used for fermentation, it is recommended to rinse it thoroughly with soda and then rinse. In addition, it is recommended to grease the inside of the container with honey, vegetable oil or vinegar.

Best Recipes

Cabbage-beetroot appetizer is loved by people from different countries and some of them have their own national recipes.

Sauerkraut with large beetroots

You can ferment cabbage in large pieces with or without the addition of vinegar, depending on personal preferences. In the first case, the jars can be tightly rolled up, which will increase the shelf life of the snack. But the second method is more preferable for those who follow a he althy diet.

Sauerkraut with beets in a jar

This is one of the easiest and most popular recipes.

How to cook:

1. On the bottom of a three-liter glass jar put the beetroot, cut into small cubes.
2. Separately chop the cabbage and grate the carrots, as in the classic recipe.
3. Stir chopped vegetables with s alt in a bowl and put them in a jar, lightly tamping each new layer 2-3 cm thick.
4. Cover with gauze and put the jar on a plate into which the juice formed during the fermentation process will drain.

Daily, the vegetable mixture should be pierced with a long wooden stick to release gas.

Instant Recipe

The appetizer will quickly acquire the sourness inherent in sauerkraut if you use vinegar, and it is better to use apple cider vinegar for this purpose. Prepare the marinade by boiling water with s alt, black peppercorns, bay leaf and a little vegetable oil. Before turning off the fire, pour vinegar into the boiling mixture.

For 1 liter of water:

• 2 tbsp. l. s alt;
• 1 tbsp l. refined vegetable oil;
• 6 art. l. 9% vinegar;
• 3-5 black peppercorns;
• 1-3 bay leaves.

In a container, place chopped cabbage, slices of beets and garlic, spicy greens, slightly mashed in your hands. Pour hot marinade over. A day later, a quick snack is ready to eat.

Georgian

The peculiarity of the Georgian snack is that you first need to boil water with s alt and spices and cool the resulting marinade.

Cut the head of cabbage into slices, and the beets into slices. The proportions of cabbage and beets are approximately 3:1.

You will also need:

• celery greens - 1-2 bunches;
• garlic - 1-3 heads, thinly sliced;
• hot pepper - 1-2 pods, de-seeded and sliced.

Put cabbage and beets in layers in a jar, sprinkling with herbs and spices, pour cooled brine and press down with a small load on top. Keep a few days in a warm place until the end of the fermentation process.

In Armenian

This recipe is very similar to Georgian, only you need to supplement it with carrots and cilantro. Vinegar is also not included, and for flavoring, take a little cinnamon.

Korean

Korean-style sauerkraut has a spicy taste, hot pepper is added to it, and besides, the marinade is prepared with vinegar.

Vegetables are prepared in the usual way and put in jars along with garlic. Pour hot marinade over and let cool. After a short amount of time, this snack is ready to eat.

Gurian style

The Gurian recipe is a variation of the Georgian one, the difference is in the use of hot marinade instead of cold. Intersperse cabbage pieces with beet slices and garlic cloves, pour over hot marinade and store in a cool place after cooling.

Terms and conditions of storage

Depending on whether the appetizer is prepared with or without vinegar, its shelf life will be different. Pickled vegetables can be safely stored in a cool, shady place for a year.But if vinegar is not indicated in the recipe, then by spring, sauerkraut in its own juice becomes more sour and soft. Its shelf life can be increased if kept in the refrigerator, but not in the freezer.

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