Sauerkraut with beets in a jar, the most delicious recipe

The benefits of sauerkraut with beets

is famous for its large amount of vitamin C. This is one of the most unstable vitamins, but it remains in an acidic environment for a long time, up to eight months, subject to storage conditions.

In addition to it, cabbage and beets also contain others : a number of vitamins B, E, PP, K, H, U. About the latter, by the way, it was believed that it was found only in cabbage, but later it turned out that beets also possess it. It accelerates wound healing and has anti-allergenic effects.

Sauerkraut contains a solid set of minerals : phosphorus, potassium, sodium, calcium, zinc, sulfur, iodine and others.

Important! Beets contain a unique substance - betaine, which is not found in other vegetables and fruits. Betaine helps proteins digest and normalizes liver function. No less healthy are cranberries, which are also often used in cabbage starter recipes.

Lactic acid bacteria, which are responsible for ripening, fight putrefactive bacteria living in the intestines . Thanks to this composition, sauerkraut with beets improves immunity, cleanses the body, normalizing metabolism, reduces the amount of “bad” cholesterol, improves hematopoiesis, and also has antitumor properties.

Naturally, due to the high acid content, it should be consumed in moderation . The food is not recommended for people who have increased acidity of gastric juice for various reasons, gastritis and peptic ulcers.

also contraindicated for hypertensive patients, people with pancreatic diseases , kidney failure and gallstones. Cabbage pickled with beets is a popular product, as evidenced by the number of recipes for its preparation.

However, there are also basics to consider, no matter the recipe .
As mentioned above, there are many recipes for sauerkraut. The most popular are cabbage with apples or cranberries. Well, for novice housewives, a simple recipe for cabbage in brine is quite suitable.

Rules for making sauerkraut

It is advisable to choose late varieties of cabbage; in the absence of availability, use mid-late varieties. Early cabbage cannot be fermented according to all the rules, since it has loose heads and leaves that have a bright green color. This cabbage does not have enough sugar, so the fermentation processes are significantly slowed down.

Important! If the housewife decides to add carrots to cabbage, she must adhere to the rule: carrots should be approximately 3% of all components of the dish.

If you need to ferment 1 kg of cabbage, then only 30 g of carrots will be needed. Salt should be coarse. It should be remembered that iodized is not suitable . To make the dish healthier, you can use sea salt, but you should check that it is not iodized. This information can be seen on the packaging.

Many people practice using a variety of additives for taste and benefit : cumin, beets, and bay leaves, which give cabbage a special fragrant aroma.

How to ferment cabbage with beets

There are many recipes for sauerkraut with beets. Below we will give the most popular ones. All recipes are easy to prepare. Surely you can choose the best option for yourself from our selection.

Without vinegar

Sauerkraut with beets without vinegar, obtained by fermentation, is one of the healthiest products. The bottom line is that during fermentation, bacteria convert sugars into lactic acid, which, when it enters the intestines, destroys putrefactive bacteria. All you need to do is sprinkle the vegetables with salt and leave the preparation warm for 3 days .

cabbage - 250 g;
beets - 100 g;
salt - 10 g;
cumin seeds - 5 g.

Mash the cabbage and beets with seasonings . Leave under oppression in a warm place for 3 days. Afterwards, transfer to the refrigerator.

Sauerkraut with beets will be ready in 2 days .

Hot method

Sauerkraut with beets in a jar saves space and delights in taste. It is especially convenient that both the cooking process and storage take place in a container that can easily be placed in the refrigerator. Pickling is done with hot brine and vinegar . Vinegar slows down fermentation, so the product will retain a balanced taste for a long time.

Ingredients:

water - 1 l;
cabbage - 3 kg;
beets - 1 kg;
vinegar - 250 ml;
sugar - 25 g;
salt - 40 g;
peppercorns - 5 pcs.;
laurel - 2 pcs.

Cut the cabbage leaves into squares and the beets into thin slices. Cook the marinade from the next 5 components. Pour the marinade into jars and leave in a warm place for 3 days .

Instant cooking

Sauerkraut with beets and carrots is a popular combination typical for assorted preparations, which, due to the availability of vegetables, does not make sense to make for future use. Especially when you can have your vegetables ready in just 4 hours, achieving the perfect balance of acidity and crunch with a mild apple cider vinegar marinade .

Ingredients:

cabbage - 500 g;
beets - 100 g;
carrots - 80 g;
apple cider vinegar - 250 ml;
white vinegar - 125 ml;
water - 250 ml;
laurel - 3 pcs.;
sugar - 15 g;
hot pepper - 1/4 pcs.

Shred the cabbage. Grate the beets and carrots. Compact it into a jar .

Mix water with sugar and vinegar. Bring the mixture to a boil, add pepper and bay, remove from heat and pour the mixture into a jar . After 4 hours, sauerkraut with beets and vinegar is ready.

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With garlic

Sauerkraut with beets and garlic is the perfect combination for natural fermentation . Garlic, known for its antiseptic properties, prevents the development of pathogens in brine. It hides the unpleasant odors of fermentation, and after transferring the product to the cold, it enriches it with pungency and aroma.

To prepare we need:

cabbage - one large head of cabbage (about 3-3.5 kg);
beets and carrots - 2 medium-sized pieces each;
garlic - two medium heads;
vinegar (table vinegar, not essence) – 100 ml;
sunflower oil – 100 ml;
sugar – 100 g;
salt – 1 full tbsp. spoon.

Chop the cabbage as you like. Some people like it finely chopped, while others prefer large pieces. The same applies to beets: grate, cut into cubes or plates. Grate the carrots using a coarse grater, peel the garlic, cut large cloves in half. Place prepared vegetables in a jar in layers in the following order : cabbage, beets, carrots, garlic. The last layer should be cabbage.

Pour the vegetable layers with marinade , for which the remaining ingredients are combined with a liter of boiling water. Place the cabbage under pressure at room temperature. Fermentation usually takes 3-4 days.

On a note! Readiness can be checked by taste - if everything is satisfactory, then the product is sent to the refrigerator.

Spiced

Take these ingredients:

cabbage - 1 large head;
beets - 2 pieces;
table vinegar – 100 ml;
sugar – 100 g;
salt – 1 tbsp. spoon;
spices: bay leaf, black pepper and allspice peas - to taste.

Chop the cabbage and beets and mix . For the marinade, boil a liter of water with spices, salt and sugar. Let this mixture boil for ten minutes, then add vinegar and after a minute remove from heat.

Pour the resulting marinade over the mashed vegetables into a jar, place pressure on top and leave to ferment.

With horseradish and garlic

It has long been believed that delicious sauerkraut with beets must “bring a tear to your eye.” Then, the only seasoning capable of such actions was horseradish, or rather its root, known for its properties of imparting sharpness, crunchiness to pickles and protecting them from mold. The root was placed in a barrel and five days later the cabbage was served to the table .

Take:

cabbage – 1 head;
beets – 1 medium;
garlic – 2 heads;
horseradish - a small piece, about 30 g;
sugar – 3 spoons;
salt – 1 tbsp. spoon.

Chop the cabbage and beets, chop the garlic, grate the horseradish and mix everything . For the marinade, take a liter of water, dissolve sugar and salt in it, boil and cool slightly.

Pour warm brine over the vegetables, put pressure on them and leave to ferment.

Without salt

The peculiarity of this recipe is that lactic acid will give the vegetables a special taste, and the preparation is also made without salt.

Will be required:

cabbage - a large head of cabbage;
beets – 1 medium size;
carrots – 1 medium;
onion – 1 onion;
bay leaf, cumin, pepper - to taste.

Chop the washed cabbage and beets, grate the carrots, and chop the onion into rings. Place in a jar in layers : cabbage, onion rings, carrots, beet pieces, spices. Cabbage should complete the layers.

Pour water over the laid and crushed vegetables so that about 10 cm remains to the top of the cabbage. Press down on top and place in a warm place to ferment.

With bell pepper

Will be required:

cabbage – 1 large;
beets - 2 medium;
sweet peppers – 3 medium;
citric acid powder – 1 level spoon (tablespoon);
garlic – 4-5 cloves;
dill seed, peppercorns - to taste;
salt – 1 tbsp. spoon.

Chop the vegetables, finely chop the garlic. Place in a jar in layers so that the cabbage is on top .

Boil water (about a liter), dissolve salt and citric acid in it and pour over the cabbage so that the marinade does not reach 10 cm from the top . Place pressure on top and remove for fermentation.

Spicy snack

The times when the recipe for delicious sauerkraut with beets included monotonous products have sunk into oblivion. Now, having scientific evidence in hand that hot spices have a positive effect on the body, many consider it good form to add garlic and chili . Chili gives the preparation a warming spiciness, and garlic adds aromas.

Ingredients:

cabbage - 2 kg;
beets - 1 pc.;
chili - 1 pc.;
clove of garlic - 2 pcs.;
water - 1 l;
sugar - 25 g;
salt - 30 g;
laurel - 1 pc.

Cut the cabbage into large pieces, grate the beets. Add the chili and garlic slices and stir. Pour over the cooled marinade and place under pressure .

Spicy sauerkraut with beets is kept in a warm place for 5 days , after which it is transferred to the cold to stop fermentation.

Spicy

To diversify your everyday menu, you should pay attention to this recipe for spicy cabbage with beets with hot pepper, cilantro, cinnamon and other spices.

Components:

cabbage – 5 kg;
beets – 0.5 kg;
carrots – 0.4 kg;
head of garlic – 1 pc.;
hot pepper – 4 pcs.;
celery and parsley roots - 2 pcs.;
bunches of cilantro – 2 pcs.;
black peppercorns – 20 pcs.;
cinnamon sticks – 2 pcs.;
laurel leaves – 4 pcs.;
salt – 320 g;
water – 6 l.

Prepare brine for cabbage and beets . To do this, bring water to a boil, combine with salt, peppercorns, chopped cinnamon, salt and bay leaves. Reduce heat to low, thoroughly stir the contents of the pan and simmer for 5 minutes.

Remove the top leaves from the cabbage and set aside . Cut the head of cabbage into 4-8 pieces, disassemble into pieces. Wash and peel carrots and beets. Grind the ingredients into thin circles. Separate the hot pepper from the stalk, cut into 4 parts, remove the seeds so that the dish does not turn out to be too spicy.

Peel the garlic cloves, wash them, trim them on both sides. Scrape the skin from the roots of celery and parsley, rinse, and chop into large slices . Douse the greens with water, cut off the stems and dry them, spreading them in an even layer on paper towels.

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Place washed and dried cabbage leaves at the bottom of a bucket or deep pan. Place vegetables in layers in a container : carrots, cabbage, beets, roots, hot peppers, sprigs of herbs, spices and garlic. Cover the preparation with cabbage leaves.

Pour the brine that has cooled to room temperature into the container . Press the semi-finished product on top with a plate and place pressure on top of it. Leave the mixture for 5 days in a warm place. During this time, all ingredients will be evenly salted, and they can be placed in sterile jars.

Advice! Store pickled cabbage and beets in large pieces in a cool place, for example, in a cellar.

Large pieces

Sauerkraut in pieces with beets is a salvation for those who don’t want to bother with a shredder . This method not only hides laziness and saves time, but also allows you to efficiently and effectively manage the workpiece. If necessary, the pieces can always be chopped or served as a brutal side dish for ham or baked poultry.

Ingredients:

cabbage - 2.5 kg;
beets - 1.5 kg;
hot pepper pod - 2 pcs.;
water - 2 l;
vinegar - 250 ml;
sugar - 150 g;
laurel - 3 pcs.

Top large beet chunks with beet and hot pepper slices. Pour in hot marinade .

After cooling, transfer to the refrigerator . After 3 days, take a sample.

In Georgian

Crispy sauerkraut with beets or mzhave kombosto is very popular in Georgia, and specifically in Guria, Imereti and Kakheti. It is prepared both with vinegar and through natural fermentation. It is noteworthy that the cabbage is cut into large pieces, and so that the pieces are evenly colored purple, they are placed between beet layers .

Ingredients:

cabbage - 3 kg;
beets - 1.5 kg;
head of garlic - 2 pcs.;
celery leaves - 100 g;
hot pepper - 2 pcs.;
water - 2 l;
salt - 100 g;
black peppercorns - 10 pcs.;
laurel - 3 pcs.

Cut the cabbage into large pieces. Beets - in circles. in layers, sprinkling with spices .

Fill with cold brine and leave under pressure and warm for 3 days . Sauerkraut Georgian cabbage with beets is transferred to a cool place for 2 days, where it reaches readiness.

In Armenian

Armenian cuisine offers us its classic recipe - how to easily prepare delicious and spicy cabbage with the addition of beets .

You will need:

cabbage – 1.5-2 kg;
beets – 200 g;
carrots – 200 g;
garlic – 10-15 cloves;
hot pepper – 1-2 pcs.;
dill in seeds – 1 tsp;
salt – 2 tbsp. l. for 1 liter of water.

Without removing the stalk from the cabbage, chop it into random pieces about 5 cm in size . Cut the beet into 4 parts, and then into slices half a centimeter thick. Carrots - in circles.

Boil water with salt. Place the vegetables in a fermenting bowl in layers, sprinkle with garlic cloves and dill seeds . Place one hot pepper between the 1st and 2nd layers, and the second between the penultimate and last.

Fill the workpiece with hot salt water . Leave in a warm place for 5 days, periodically releasing gas from the bottom. The result was a crispy and bright Armenian-style salad. Transfer it to liter jars and store in the cold.

Korean style for the winter

The time spent preparing this treat is easily compensated by the taste, aroma, healthfulness and satiety of the cabbage and beetroot dish .

Ingredients:

beets – 1 kg;
cabbage – 1 kg;
onion – 0.4 kg;
vinegar - 1.8 l;
granulated sugar – 0.4 kg;
salt – 0.25 kg;
water – 1 l.

Wash the beets and boil until tender . Cool the root vegetable, peel and cut into strips. Finely chop the cabbage without the top leaves. Peel the onion and cut into half rings.

Dissolve granulated sugar and salt in boiling water and mix with vinegar. Pour all vegetables into boiling liquid and cook for 10 minutes .

After this, place the vegetables in sterile jars, compacting each layer well . Fill the container to the top with brine. Cover the containers with lids and sterilize in a water bath for 15 minutes, then seal.

Cabbage with beets in large pieces for the winter in jars - recipe without sterilization

This method of cooking is very popular among housewives; the cabbage turns out quick and very tasty! Even a beginner can handle such a simple recipe, but you need to know some nuances. So let's get started!

Products:

cabbage - 2-2.5 kg
beets - 200 g
carrots - 100-200 g
garlic - 50 g

for filling:

water - 1 l
salt - 2 tbsp. l.
sugar - 1 tbsp. l.
table vinegar 9% - 1/2 tbsp.
black and allspice peas - 6-8 peas each
bay leaf - 2-3 pcs.

Preparation:

We clear the root vegetables from the soil, rinse them with cold running water and clean them.

Remove green and damaged leaves from cabbage. Cut it into 4 parts, remove the stalk, cut into pieces of such a size that they can fit in the jar.

We cut the beets quite coarsely. We take fresh, juicy beets of a rich dark burgundy color; the beautiful color of the finished product will depend on it.

The carrots need to be sweet and juicy; cut them into circles of medium thickness.

We separate the garlic into cloves, peel it and cut it into large slices.

Place all the chopped vegetables very tightly into jars, alternating layers until they are filled to the very top. The first and last layers should be beets and carrots, with garlic and spices.

At the same time, prepare the brine. Pour water into an enamel pan, add salt, sugar, spices and boil for 5-8 minutes over low heat, add vinegar. Turn off and cool to about 60 degrees. Fill the jars with brine to the top and, closing with nylon lids, leave until completely cool. We put it in the refrigerator for storage.

After 3-5 days it acquires a beautiful rich pink color and a pleasant sweet and sour taste. Serve with your favorite vegetable oil, chop the greens and eat with appetite!

Subtleties and secrets

When fermenting cabbage, you need to know a few simple secrets:

To sauerkraut you need dishes and pressure that do not oxidize. At home, this is glass or enamel containers.
Cabbage needs late varieties , as it contains more sugar. It is he who, fermented by lactic acid bacteria, causes the fermentation process and the appearance of lactic acid; cabbage must be properly harvested and stored.
Frozen or frozen cabbage is not suitable for pickling.
When kneading the cabbage with salt, do not be overzealous, otherwise the cabbage will be soft and not crispy.
Cabbage needs room temperature to ferment . If, when fermenting without brine, fermentation has not begun within three days, you need to increase the weight of the oppression and add a little salted water to the cabbage. For the same purpose (to speed up fermentation), sometimes a crust of rye bread is placed at the bottom of the container, covering it with a cabbage leaf on top.
When fermentation begins , a gas with an unpleasant odor will form in the cabbage. It needs to be released regularly. For this purpose, it is convenient to use a knitting needle, wooden or stainless steel - pierce and turn the cabbage in several places.
The product should be stored in the refrigerator at a temperature of about 2°C, making sure that the cabbage is covered with brine. Without it, it loses its taste and vitamins.

Pickled cabbage with beets for the winter in jars - recipe with photo

This recipe is similar to the previous one, only we add carrots to the cabbage and beets. The result is a slightly different taste of pickled cabbage. If you like your cabbage spicier, you can add hot chili pepper to taste.

We will need:

cabbage - 1 head
carrots - 4 pcs.
beets - 2-3 pcs.
garlic - 4-5 cloves
water - 1 liter
salt - 1 tbsp. l.
sugar - 1 tbsp. l.
vinegar 9% - 100 ml.
vegetable oil - 2 tbsp. l.
black peppercorns - 10 pcs.
allspice - 6 pcs.
bay leaf - 2 pcs.

1. In this recipe, we will cut the cabbage into large pieces. You can try a piece on the jar; the cabbage should fit freely through the neck.

2. Cut the carrots into slices.

3. Beets can be cut into thin slices.

4. Peel the garlic and cut the cloves into pieces.

5. Place the vegetables in a clean 3-liter jar. Beets go to the bottom of the jar, add cloves of garlic and slices of carrots on top. Add bay leaf, black and allspice to taste. Now we compact the cabbage into the jar. We repeat all the layers again - beets, garlic, carrots, spices, cabbage. This way we reach the neck of the jar.

6. Boil water and add salt, sugar, vinegar and vegetable oil to it. Pour the hot marinade over the vegetables in the jar.

7. Close the jar with a plastic lid and set to marinate at room temperature for two days.

During marinating, the marinade may spill out of the jar, so place the jar on a plate to collect excess liquid

8. After two days we can enjoy a beautiful and crispy snack.