Sauerkraut: TOP 10 recipes for cooking at home, storage

No table is complete without pickled beets. The peculiarity of beet sourdough is that the useful properties of the snack are not lost during processing. For its manufacture, there are many different and at the same time simple ways. Let's consider each of them in more detail.

General cooking principles

In most recipes, the beets need to be crushed and poured with brine. The latter is prepared by boiling water with s alt and possibly adding spices. The prepared composition should be kept warm for several days, then it is placed in the refrigerator.

Benefits and possible harms

This product helps in the treatment of diabetes, anemia, diseases related to the gastrointestinal system. It helps with excessive pressure, liver diseases. Helps treat tumor formations.

Not recommended for pancreatitis, cholecystitis or gastritis.

How to choose and prepare the main ingredients

You need to choose juicy medium-sized vegetables. They should not show signs of damage or damage.

Preparation of containers

Before use, jars must be sterilized. For this purpose, the "steam" method is often used.

How to ferment beets for the winter at home

There are many interesting recipes for pickling beets. The following are the most delicious and popular ones.

Classic recipe

When cooking in the classic version you will need:

• kilogram beets;
• water 700 ml;
• 40g s alt.

To make a dish, you need to do the following:

1. Rinse the vegetable very thoroughly under running water. After that, you need to dry it completely.
2. Peel and cut into cubes. Some prefer to grate the vegetable on a coarse grater.
3. Pour water into a saucepan and add s alt. On low heat, the product is heated and boiled for 10 minutes.
4. Beets are placed in pre-prepared clean jars. Marinade is added to them.

The product is covered with lids and stored in a dark and dry place. In a private house, a basement is suitable for this purpose. The product will be fully ready after 10 days have passed.

For borscht

Beets for borscht can be cooked without spices. To do this, it is washed, cleaned and cut into small pieces. Then they fill it with water and put it in a warm place for 4 days.

When fermentation stops, put the product in the refrigerator. Now it's ready to eat.

Georgian

To make it is necessary to prepare:

• 1 kg beets;
• capsicum;
• tablespoon of s alt;
• bay leaf;
• garlic 20g;
• 100 g dill;
• 150g parsley root and celery.

You can cook beets in Georgian as follows:

1. The vegetable is washed and put into water. Put to cook for 10 minutes. When brought to a boil, cool.
2. Peel in water, cut into slices.
3. Prepare the brine: boil water with s alt, celery, parsley, garlic for 2 minutes. Cool the resulting liquid. Place a vegetable with capsicum and bay leaf in a container.
4. Pour the product with brine. Add hot water if needed.

After a few days, the product can be eaten.

According to Bolotov

Biologist Boris Bolotov recommends this recipe as a cure for many diseases and a means to strengthen the immune system.

Required ingredients:

• 1 kg vegetables;
• 30g s alt;
• 80ml water;
• 20g sour cream;
• 30g sugar.

The cooking procedure is as follows:

1. The vegetable is washed and cleaned, then cut into small pieces.
2. They put it in a clean jar. Add s alt, sugar and sour cream.
3. The jar is placed in a warm place for three days.

Snack for storage is placed in the refrigerator. It will be kept for 12 days.

With carrots

Carrots are very low in calories. There are only 41 kcal in 100 g. This additive gives the beets a more pleasant mild flavor. The snack has a brighter and more beautiful color.

For cooking, you need to prepare the following products:

• 2 kg each of beets and carrots;
• 0.5 kg onion;
• 50g s alt.

Cooking is done like this:

1. Vegetables must be washed, peeled and chopped into strips.
2. In prepared clean jars, vegetables are placed in layers: beets, onions above it, and then carrots. S alt is poured on top.
3. Must be kept under oppression for 12 hours. As a result, juice will begin to form. It needs to be drained.
4. To prepare the marinade, s alt water is poured into a saucepan. Then put on a small fire and bring to a boil. Turn off after five minutes.
5. Cooked marinade is poured into jars of vegetables.

They put under oppression for 2-3 days. After that, the preparation of the pickled snack is finished.

With garlic and spices

For this fermented product you will need:

• five garlic cloves;
• 0.5 kg vegetable;
• 0.5L of water;
• 40g s alt;
• 4 bay leaves;
• five peppercorns.

The cooking procedure is as follows:

1. First you need to make a pickle. To do this, pour s alted water into the pan and put on fire. Bringing to a boil, turn off. After that, you need to wait until the brine cools down.
2. The vegetable is washed, peeled and cut into small pieces.
3. Garlic, bay leaves, beets, peppercorns are placed in sterilized jars. Then pour cooled brine.
4. Leave for 2-3 days. After that, cooking will be completed.

It is recommended to start eating sour snack after three days have passed.

With hot peppers

For pickled beets you will need:

• 2 kg vegetable;
• chili pod;
• garlic head;
• a small spoon of peppercorns;
• greens;
• bay leaf;
• vinegar.

The cooking procedure looks like this:

1. The vegetable is washed, peeled and boiled until tender.
2. Remove from water and cut into small pieces.
3. The brine is prepared from water, s alt, celery, parsley and vinegar (a teaspoon). To do this, the mixture must be boiled for 5 minutes.
4. The vegetables are put in jars along with spices. Products must be compacted.
5. Add the brine. Keep in a warm place for 3 days.

Now the prepared pickled snack can be put on the table.

With cumin and rye bread

Ingredients needed:

• rye bread - 400g;
• 80g cumin;
• beets - 4 kg.

The process of preparing a pickled snack involves the following steps:

1. Beets are washed, peeled and cut into small pieces.
2. They put it in a bowl, cover it with s alt, cumin, pour it with water.
3. The bread is soaked, the water is filtered. Then it is poured into a bowl of food and put under oppression.
4. Kept in a warm place for two days.

Now the product is ready. For storage, put it in the refrigerator.

With horseradish

To prepare pickled beets with horseradish you will need:

• 150g horseradish root;
• one beet;
• 2 spoons of sugar;
• a teaspoon of s alt;
• vinegar.

Preparing a pickled snack is as follows:

1. Crush horseradish root, beets.
2. Add s alt, granulated sugar and vinegar.
3. Everything needs to be mixed and put into jars.

Sauerkraut appetizer quickly loses strength. Therefore, it is customary to cook in small portions.

Sour beet leaves

For this pickled snack recipe you will need:

• 1.5 kg beets;
• two medium onions;
• cumin 25 g;
• a little carnation;
• two bay leaves;
• 20g s alt;
• 0.8 liters of water.

To prepare pickled beets, perform the following actions:

1. The vegetable must be thoroughly washed, peeled and cut into small pieces.
2. Boil water with s alt. After boiling for a few minutes, cool.
3. Cut the onion into rings.
4. Beets and onions are placed in sterilized jars, brine is added, cooked spices are added.
5. Banks must be kept under pressure for a week.

Cooked fermented product is stored in the refrigerator. It will be completely ready to use after a month has passed.

Rules and terms of storage

It is recommended to store pickled beets in the refrigerator. It does not lose its beneficial properties for many months.

Some recipes may have a shorter shelf life.

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