Marinated or sauerkraut with beetroot is a terrific preparation for the winter and a great "winter" salad, in which there are many vitamins that are necessary for our body in cold weather.
Spicy cabbage with beets in Georgian for the winter
Ingredients:
- beet - 1 pc .;
- carrots - 2 pieces;
- horseradish - 50 g;
- fresh cabbage - 2 kg;
- garlic - 4 cloves.
For marinade:
- boiled water - 1 item;
- granulated sugar - 0,5 items;
- vegetable oil - 0,5 items;
- table vinegar 6% - 0.5 st .;
- salt - 1 tbsp. a spoon.
Preparation
So, cabbage is properly mine and we remove the top leaves from it. Then we shred a lot, or cut the squares. Raw beets, carrots and horseradish are peeled and chopped on a Korean grater. Garlic cloves are peeled from the husks, finely shredded and mixed all the prepared vegetables in a deep bowl. Next, take a small saucepan, pour into non-hot water, add oil, vinegar, pour sugar and put salt. We put on average fire, bring to a boil and cook until all the sugar has dissolved. Next, lay cabbage with vegetables in jars, pour the prepared marinade, close the lids and leave at room temperature for 3-4 hours.
Ready marinated cabbage in Georgian, we serve to the table with any potato, meat dishes, as well as add to salads and other snacks. Despite the fact that we pour cabbage with a hot marinade, it still remains crispy, lightly salted and not bitter at all. And garlic gives it a nice little tip and piquancy.
Sauerkraut with beets for the winter
Ingredients:
- fresh cabbage - 5 kg;
- beets - 500 g;
- a large salt - 150 g.
Preparation
Cabbage is not very finely chopped, removing the cucumbers. Beets are cleaned, rubbed on a large grater. Now prepare the container for souring - the best thing for this is a small wooden barrel. If it does not, you can take any glass containers.
At the bottom lay a few whole cabbage leaves and pour a thin layer of salt. Then we spread a layer of cabbage, a small layer of grated beets, sprinkle with salt and we take everything with a wooden crush. Then we again put the cabbage with the beet, sprinkle with salt and again we wash it. Thus, we fill the whole barrel. Press the cabbage on top of the wooden lid and crush the load.
After about 24 hours gently puncture the mass in several places with a large fork so that the brine formed during this time appears. After 3 days we take out the cabbage in a cold place, and after about 5 days it will be completely ready.
Cabbage in Korean for the winter with beets
Ingredients:
- white cabbage - 1 pc .;
- beet - 1 pc .;
- garlic - 3 cloves;
- bulb - 1 pc.
For marinade:
- boiled water - 1 l;
- salt - 2 tbsp. spoons;
- sugar - 0,5 items;
- vegetable oil - 0,5 items;
- vinegar 9% - 50 ml;
- laurel leaf - 2 pcs .;
- black peppercorns - 5 pcs.
Preparation
Cabbage is my white cabbage, cut into small squares. Beets are cleaned and shredded together with garlic thin straws. Onion is cut into small cubes or semirings. Mix all the ingredients in a deep bowl. Now we prepare the marinade: mix the water in the pan with salt, sugar, vegetable oil, add laurel leaf and black pepper. We put on the fire and boil the mass until the sugar crystals dissolve completely.
Then pour the vinegar and mix. Fill the vegetables with the prepared marinade, leave for 7-8 hours at room temperature, and then remove the salad in the refrigerator. About a day later, cabbage with beets in Korean for the winter is ready and you can eat it.