Pickled cabbage is a juicy and crispy dish that will decorate any table. It is prepared in summer or autumn, during the harvest period. To give the appetizer a piquant aroma and pungent taste, add grated horseradish root. It has a bright taste and has an antifungal effect. The recipe for preparing the snack is simple, any novice cook can repeat it.
In this article we will tell you in detail how to marinate cabbage with horseradish for the winter and what recommendations to follow when preparing it.
Choosing cabbage for harvesting
For pickling, choose mid-season and late varieties - Kolobok, Podarok, Paradox. They are distinguished by their dense leaves, crunch and flavor. The head of cabbage should be small, flattened on both sides. It is not recommended to use large specimens - they have a watery taste.
There should be no spots or cracks on the cabbage - this indicates disease. It is better to choose light green vegetables with a uniform color.
How to deliciously marinate cabbage so that it is crispy
Crispy pickled cabbage will already be very tasty, but it is not always possible to prepare it correctly, especially for novice housewives. There are many features that can be used to influence the taste and tactile qualities of cabbage cooked in marinade.
Of course, it’s no secret that a lot depends on choosing the right variety. To get crispy cabbage, you cannot use early varieties for pickling .
It is best to prepare a pickled dish for the winter from mid-season varieties - Slava, Podarok. Too late varieties will also not be the best choice, since they gain sugar only during long-term storage. The heads of cabbage themselves should be tight and dense and be crisp when still fresh.
Note! It is advisable to use cabbage for pickling for the winter from proven sources. Because if too many chemical fertilizers were used when growing it, then the preparations for the winter may even explode.
Using the right salt and in the right proportion is also very important . Often it is iodized salt that causes pickled cabbage to soften.
For pickling, regular rock or table salt is ideal, but without any additives. And if you do not use enough of it, it will be difficult to call the cabbage tasty, much less crispy.
You should not keep pickled cabbage warm for more than a day. Sometimes it is stored in the refrigerator immediately after cooling. Even pickled cabbage, sealed for the winter, is stored in a cool place .
It is also important to maintain the correct ratio of acid used (usually vinegar), salt and water.
All of the recipes below will use horseradish root, which makes almost any cabbage very tasty and crispy .
Advice! The crunchiness and aroma of pickled cabbage is given by oak chips or its bark, which can even be purchased at a pharmacy. For 3 kg of cabbage, just add a teaspoon of chopped oak bark.
In folk traditions, there are also additional signs that indicate that it is advisable to ferment or pickle cabbage during the waxing moon and under no circumstances during the full moon.
There is even a belief about special men's and women's days. So it is better for women to pickle cabbage on Wednesday, Friday or Saturday. But for men, if they want to do this exciting activity, men's days are better - Monday, Tuesday and Thursday.
Compliance with all these rules will help make the product crispy and very tasty.
Any of the recipes described below will help you create a very tasty appetizer of pickled cabbage for the winter. Whether it will crunch or not depends on careful compliance with all the rules and proportions for canning.
Sauerkraut with beets and horseradish
Experts say that the fermentation process occurs better in enamel dishes. Whether this is true or not, you can see from your own experience. In the meantime, let’s find out how to prepare sauerkraut with beets and horseradish. To create this dish you will need the following ingredients:
- white cabbage - 5 kilograms;
- beets - 300 grams;
- horseradish root - 100 grams;
- garlic - 100 grams;
- parsley root - 50 grams;
- water - 3 liters;
- salt - 150 grams;
- sugar - 0.5 cups.
How to properly marinate cabbage with horseradish
This classic snack will be an effective way to prevent colds in autumn and winter.
List of ingredients for cooking:
- 1.2 kg of white cabbage;
- 400 g carrots;
- 1.5 pcs. horseradish root;
- 1 liter of water;
- 40 g sugar;
- 15 g salt;
- 5 ml vinegar 9%;
- chili pepper to taste.
Rinse the carrots under running water and remove the peel. Grate on a medium grater, cut into shapes (hearts, flowers) if desired. These carrots look beautiful in a jar. Clean the head of cabbage from leaves and stalks, rinse and chop into squares. Mix cabbage with carrots .
Wash and peel the horseradish root, cut into large slices. Place in the bottom of a sterile jar. Place the cabbage-carrot mixture on top of the horseradish and press down .
Mix water, salt, sugar and vinegar in a saucepan. Bring to a boil and remove from heat. Pour the marinade into a jar, close the nylon lid and cool . Then put it in the refrigerator for 2 days.
Advice! Before serving, garnish with fresh parsley or dill to taste. Store in a cool place.
Sauerkraut with anise and horseradish. Ingredients
This product goes well with boiled vegetables. Therefore, it is good to add it to winter salads, for example, to vinaigrette. In order to prepare the dish, you will need the following products:
- white cabbage - 1200 grams;
- horseradish root - 30 grams;
- anise - 5 grams;
- water - 1 liter;
- salt - 30 grams;
- sugar - 25 grams.
Recipe Variations
It’s easy to prepare cabbage with horseradish, the main thing is to choose the appropriate recipe . Some housewives do not like to wait long and choose express preparations, others prefer to cook longer to get an original and healthy snack.
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Let's look at the most popular cooking methods.
Cabbage marinated with horseradish - the simplest recipe
A simple recipe with a minimum amount of ingredients .
Components:
- white cabbage – 9 kg;
- horseradish root – 2 kg.
To prepare the marinade in 1.5 liters of water:
- table vinegar 6% - 1.5 l;
- salt – 300 g.
Cut small, dense heads of cabbage into 4 pieces and blanch for 2 minutes in salted boiling water, then cool. Peel and grate the horseradish root. Place the prepared cabbage in dense rows in the dish, sprinkling each row with horseradish.
Prepare the marinade : dissolve salt in boiling water, add vinegar and bring to a boil, and then cool.
Pour the chilled marinade over the cabbage and horseradish , cover the dish and take it to a cool place. After 4-5 days, the cabbage is ready to eat.
Quick recipe
The daily cooking method is suitable for those who want to get a snack quickly and without hassle.
You will need:
- 1 kg cabbage;
- 50 g horseradish root;
- 1 carrot;
- 2 cloves of garlic;
- 2 onions;
- 300 ml water;
- 80 g sugar;
- 30 g salt;
- 100 ml vegetable oil;
- 60 ml vinegar 9%.
Rinse all ingredients under cool water. Peel the cabbage from the top layer and chop it on a special grater. Peel carrots, garlic and onions. Grate the carrots, cut the onion into half rings, and pass the garlic through a press. Peel the horseradish root and grate it on a coarse grater. Mix all the vegetables and horseradish root in a deep basin or bowl.
Prepare the marinade : mix water, salt, sugar and vinegar. Bring to a boil and add vegetable oil.
Pour the marinade over the cabbage, cool and cover with a lid . Place in the refrigerator. The snack is ready to eat in 12-15 hours. Keep refrigerated.
On a note! To make the horseradish root easily grated, place it in the freezer for half an hour before cooking.
Red cabbage with horseradish
Red cabbage is famous not only for its attractive and appetizing appearance, but also for its beneficial composition. Red cabbage contains more vitamin C and carotene than white cabbage . But its cost is also higher.
What you need for cooking:
- 800 g red cabbage;
- 50 g horseradish root;
- 10 blackcurrant leaves;
- 5 cloves of garlic;
- 5 g ground red pepper;
- 40 g sugar;
- 20 g salt;
- 1 liter of water;
- parsley, tarragon, celery to taste;
- 50 ml vinegar 9%.
Wash the ingredients . Chop the cabbage into thin slices or squares. Rinse the horseradish and pass through a meat grinder. Chop the garlic.
Place black currant leaves, parsley, celery and tarragon in a sterile jar. Place cabbage and horseradish on top. Add red pepper and garlic.
Prepare the marinade : add salt, sugar and vinegar to the water. Stir and bring to a boil. Pour into a jar. Cool and store in a cool place.
With carrots
An appetizer of cabbage with carrots and horseradish is a tasty addition to mashed potatoes, pearl barley porridge, and rice . It is also served on the table as an independent dish.
To prepare you will need:
- 1 kg cabbage;
- 500 g carrots;
- 70 g horseradish root;
- 500 ml water;
- 70 g sugar;
- 40 g salt;
- 5 black peppercorns;
- 2 bay leaves;
- cloves to taste;
- 30 ml vinegar 9%;
- 10 g ground black pepper.
Rinse the vegetables . Grate the horseradish root on a medium grater. Peel the cabbage and carrots, chop them and mix with horseradish root. Season with black pepper, cover and leave for an hour.
Prepare the marinade : add salt and sugar to the water and stir. Bring to a boil and add bay leaf and allspice.
Pour the marinade into a jar, add cloves . Close the lid, wrap it in a warm blanket and turn it upside down. Cool and store in the refrigerator.
Advice! Before serving, season with vegetable oil.
With beets
Beets are a source of fiber and iron. The appetizer turns out beautiful, raspberry-red in color. The preparation is used fresh or added to borscht as a dressing . It's convenient and saves time.
List of ingredients:
- 1 kg cabbage;
- 40 g horseradish root;
- one carrot;
- one beet;
- 5 cloves of garlic;
- 700 ml water;
- 40 g sugar;
- 20 g salt;
- 10 g ground black pepper.
Rinse all ingredients. Peel carrots and beets and cut into thin slices. Chop the garlic cloves. Peel the cabbage and cut into 8-10 pieces, transfer to a saucepan .
Lay carrots and beets on top, add grated horseradish root . Add chopped garlic and ground black pepper, top with a second layer of cabbage, carrots and beets.
Prepare the marinade : pour water into a saucepan and bring to a boil. Add salt, sugar and vinegar. Mix thoroughly and cool.
Pour over the vegetables and organize the press for 4-6 days . Transfer to a jar and refrigerate.
With garlic
The combination of garlic and horseradish gives cabbage a spicy, spicy taste .
To prepare winter preparations you will need:
- 1.5 kg cabbage;
- one head of garlic;
- one carrot;
- 1 horseradish root;
- 100 g sugar;
- 70 g salt;
- 70 ml vinegar 9%;
- 100 ml sunflower oil.
Peel the garlic and grate the horseradish. Remove leaves and stalks from the cabbage and chop. Grate the carrots. Mix cabbage, carrots, garlic and horseradish root .
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Prepare the marinade: add vinegar, salt and sugar to the water. Stir, bring to a boil and cool. Pour the marinade into a jar. Leave in the refrigerator for 2 days , after which the product is ready for use.
With anise
Anise is a spice that is used in cooking as seeds, leaves and umbrellas, in ground form . It has a sweetish, refreshing aroma. To ensure full disclosure, the anise is fried in a dry frying pan for a minute before preparing the snack.
List of ingredients:
- 1 kg cabbage;
- 30 g horseradish;
- 5 g anise;
- 30 g salt;
- 20 g sugar;
- 1 liter of water.
Prepare the marinade : mix water with salt and sugar. Boil and strain through cheesecloth, cool.
Peel the horseradish root, grind it in a blender or grate it on a fine grater. Peel the cabbage from the top leaves and chop it . Add horseradish and anise, stir.
Pour over the marinade and put in a warm place for 5 days . Pierce it daily with a wooden spoon and remove the foam. Divide into jars and put in the refrigerator.
With bell pepper
For cooking, red or yellow varieties of bell pepper are used - they are juicier and sweeter, and are more elastic.
List of ingredients:
- 1 kg cabbage;
- 250 g carrots;
- 250 g bell pepper;
- 30 g horseradish;
- 50 g sugar;
- 30 g salt;
- 250 g onions;
- 75 ml vinegar 9%;
- 100 ml vegetable oil.
Wash and chop the cabbage, season with salt and gently mash with your hands. Remove seeds and stems from the pepper and cut into strips. Peel the onions and cut into half rings. Wash the carrots and grate them.
Mix all vegetables , add sugar and salt. Season with vegetable oil and place in jars. Cabbage is ready to eat after three days. Keep refrigerated.
With horseradish and honey
Cooking pickled cabbage with the addition of honey is very popular, since this preparation, in addition to its unique taste, is extremely beneficial for health , especially during periods of exacerbation of colds. Honey, oddly enough, tastes great with horseradish.
Important! If you preserve with the addition of honey, then it is added at the very end of the marinating process and such a dish is stored only in the refrigerator. After all, honey loses all its valuable qualities during heat treatment, which means that jars of cabbage marinated with honey should under no circumstances be sterilized.
To prepare pickled cabbage according to this recipe, you first need to chop 2 kg of white cabbage, coarsely grate two medium carrots, and 100-200 g of horseradish roots.
It is better to prepare the marinade a little in advance - mix one liter of water with 35 g of salt, 10 cloves, allspice and black pepper, 4 bay leaves and 2 tablespoons of vinegar. Heat the spice mixture until the salt is completely dissolved. Then cool and stir in 2 large spoons of honey. The honey should also dissolve well.
The resulting marinade is poured over grated cabbage with carrots and horseradish and left to infuse at room temperature for about a day. After this, you can try the pickled cabbage with honey, but for storage it is better to place it in the refrigerator or cellar.
Spicy with chili pepper
In the following recipe, which is quite rich in composition, the spiciness of horseradish is complemented by chili pepper, but softened by red bell pepper .
Take the following components:
- 3 kg cabbage;
- 0.5 kg bell pepper;
- 160 g horseradish root;
- 1 chili pepper;
- one bunch each of parsley and celery;
- dill seeds and a few currant leaves to taste.
Important! The marinade will consist of a liter of water with the addition of 50 g of salt. After the boiled marinade has cooled, add 2 tablespoons of vinegar and 4 full large spoons of honey to it according to the recipe.
Finely chop all the vegetables, except for the hot pepper . Grind the herbs and all the spices additionally using a meat grinder.
Mix everything in jars, put a chili pepper cut into several pieces on top and pour over the cooled marinade so that all the vegetables are immersed in the liquid. Keep the jar at a temperature of about +20°C for several days, then place it in a cool place.
Cooking method
- First of all, the horseradish root must be washed, peeled, cut into pieces and grated or chopped in a blender.
- Now you need to cook the brine. To do this, add salt (one tablespoon) and sugar (one dessert spoon) to boiling water. The liquid should cook for a few more minutes, after which it must be removed from the heat, cooled and strained thoroughly.
- Then you should peel the cabbage head from the top leaves. After this, you need to finely chop the vegetable, add horseradish and anise to it, mix everything well.
- Next, you need to put the food in a separate container, fill it with brine and cover it with a saucer on top. You can put a small weight on it, which will compact the cabbage and completely drown it in the liquid.
- After this, the container must be placed in a warm place for several days to complete the fermentation process. You should periodically check the pickle for taste and remove any foam that forms. To do this, use a wooden spatula to pierce the cabbage to the bottom in different places. Otherwise, the vegetable will taste bitter and acquire an unpleasant odor.
- After about five days, the dish will finally be ripe. In order for the fermentation process to stop, the product should be placed in the refrigerator.
This is how sauerkraut is prepared with horseradish and anise. It can be served both as an independent dish and as a spicy appetizer.
Terms and conditions of storage
Store cabbage in a cool, dark place - in the refrigerator, cellar or basement. Recommended temperature –2…0°С, air humidity no more than 85%. Cabbage can be stored for up to ten months. If the jars are in the pantry, then up to six months.
After opening, the cabbage is eaten within a week . Do not store snacks near a radiator or other heat sources.
On a note! Housewives freeze the snack: place it in a sealed bag and put it in the freezer. Frozen cabbage is suitable for making salads and soups.
Cooking steps
To prepare pickled cabbage with horseradish, I needed these ingredients.
Peel the cabbage from the top leaves and chop it using a knife or a special grater.
In a large bowl, combine cabbage, onion, carrots, garlic and horseradish.
To prepare the marinade-filling, combine water with salt and sugar, bring to a boil, pour in vegetable oil. After the marinade boils, pour in the vinegar and immediately remove from the stove.
Transfer the salad to a clean jar, close the lid and put it in the refrigerator for storage. Pickled cabbage prepared according to this recipe can be served immediately; it goes perfectly with mashed potatoes, pasta, and porridge. Both meat and fish dishes are delicious with it. The shelf life of pickled cabbage with instant horseradish is about 2 weeks in the refrigerator. Despite the fact that the vegetables are poured with hot sauce, the cabbage remains crispy and juicy.
Hot and spicy preparations are especially popular among canned salads and snacks. They awaken the appetite and go well with meat and fatty dishes, which fill the human diet in winter. Cabbage with horseradish for the winter in jars belongs to this category. It will be an indispensable addition to many dishes, and in some cases it will play the role of a sauce, as it has a spicy and sweetish tint with a bright aroma.
