Sauerkraut with beetroot for winter

Useful and super fast pickling for lovers! Sauerkraut with beets for the winter in a bowl that is convenient to store. After the fermentation process, it can be kept in the refrigerator, on the balcony, in the cellar, closing the jars with nylon lids. In addition to everything, she also turns out a beautiful color!

naniki

The author of the recipe

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Composition / ingredients

servings:

White cabbage

2.5

Beetroot

400

Water

Salt

Sugar

Peppercorns

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

26 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 7 d

Step 1:
How to make sauerkraut with beets? Wash the vegetables well and dry them.
Step 2:
In cold boiled water, dissolve salt and sugar.
Step 3:
Peel the cabbage from the cover and greenish leaves - the quality of the final product depends on what kind of raw materials you have. Sauerkraut is very tasty if you take a snow-white, ripe cabbage with juicy leaves. Cut the head in half, then into slices so that you can cut it into pieces convenient for salting and eating.
Step 4:
Peel the beets and cut them into thin slices.
Step 5:
In a container for salting - it is convenient to do in plastic buckets - place cabbage slices and beet slices in layers, adding pepper peas. Fill with brine.
Step 6:
Leave the cabbage in the fermentation room. Put the buckets in cups or basins of larger diameter, because the cabbage will start to ferment and the brine will flow out. Sometimes stir the cabbage slices with a spoon so that the gas comes out. The process depends on the temperature, usually it is 4-7 days, after which close the cabbage and take it out to a cold place.

If you prefer pickled cabbage with beetroot, then this recipe is just for you. The recipe for such cabbage is less common than pickled, but it is it that differs from the mentioned greater benefit. In sauerkraut, the amount of vitamin C only increases. Therefore, it is useful to give it to children, and in general to everyone during the winter. You can serve sauerkraut with boiled potatoes, any meat, as a snack for a festive table.

Root vegetables are best washed with a brush or a hard sponge under running water.

Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.