Sauerkraut or pickled cabbage is a great snack that is not only tasty, but also healthy and low in calories. If you still haven't prepared cabbage for the winter, then you shouldn't waste time, but it's time to start following our recipes from this article, in which we will teach you how to cook with horseradish.
Ingredients:
Preparation
Finely chop the cabbage, rub the horseradish on a fine grater. We put a saucepan with 0.5 liters of water on the fire, bring the water to a boil, add salt and sugar. Lightly crush the chopped cabbage with horseradish and fill it with the resulting brine (it should be warm). We put oppression on the cabbage and leave at room temperature for 3 days, after which we rearrange it in a cool place. On the 6th day, you will be able to enjoy the spicy and crispy homemade food.
Ingredients:
Preparation
Finely chop the cabbage, three carrots and horseradish on a fine grater, pass the garlic through a garlic press, cut the onion into thin rings. Put the water for the brine on the fire, bring to a boil, salt, add sugar, vinegar, pepper and bay leaf. Mix the cabbage with chopped vegetables and fill it with warm brine. Let the cabbage stand for 2 hours at room temperature, and then put it in the refrigerator. As soon as the cabbage has cooled, it is ready to eat.
Ingredients:
Preparation
Chop the cabbage, three carrots on a coarse grater, and horseradish on a fine grater, skip the garlic 
through a press, cut the beets into thick plates. Mix all vegetables (except beets) and mash - the more you mash, the less crisp the cabbage will turn out. Put the beets at the bottom of the enamel pan, and put the cabbage with the rest of the vegetables on top.
Bring a liter of water to a boil, add salt, add honey. Let the brine cool until warm, then fill it with cabbage and put it under a press. The fermentation process will take from 3 to 5 days, after which the cabbage must be cooled and can be served!
One of the favorite winter blanks for gardeners. It is tasty and juicy, easy to prepare and has a long shelf life. They love to ferment cabbage with carrots and horseradish - it turns out a spicy and piquant snack for side dishes and vegetable salads, meat and fish. Cabbage is prepared with and without vinegar, honey or apples are added for sweetness.
In the article, we will consider in detail how to properly ferment cabbage with horseradish and carrots for the winter in jars and what recommendations to follow when cooking.
Horseradish root saturates the appetizer with a spicy pungent taste and aroma, such a dish awakens the appetite. The horseradish root contains disinfecting components that kill germs and keep the cabbage healthy and crispy for a long time.
100 g of horseradish contains 56 kcal, so this snack will not harm the figure.... It contains fiber, vitamins C, E and PP, calcium, sodium, phosphorus and nitrogenous substances. Horseradish has a diuretic and expectorant effect, antibacterial effect. Horseradish lotions disinfect wounds and abrasions, treat back pain and lower back pain. An infusion based on it eliminates age spots and freckles.
Interesting. Horseradish contains resins that improve the body's immunity and protect against environmental influences.
Dishes with horseradish are used with caution by persons suffering from diseases of the gastrointestinal tract. You can not eat a snack during pregnancy and the period of exacerbation of chronic diseases. Some people have an individual intolerance to the product.
For cooking, choose young medium-sized heads of cabbage. Cabbage should be of uniform light green color, without damage. The varieties Nadezhda, Slava, Belorusskaya, Gift, Kharkovskaya winter are more suitable for others. They have a high sugar content, which prolongs the shelf life of the product. Before fermentation, the top layer of leaves is removed from the heads.
Carrots are chosen by color and size. Small root vegetables with a thin core and skin are suitable. Carrots must be firm, soft vegetables are not suitable for sourdough. Before cooking, the carrots are washed under cool water and left to dry on a towel.
When choosing horseradish, pay attention to the density of the root - a suitable one has a fleshy white structure and a brown skin. Root vegetables should be clean and whole, with firm, slightly damp flesh. Horseradish should give off a strong vigorous aroma.
The classic sauerkraut recipe is easy to prepare and you can find all the ingredients in your local market or supermarket. The dish is served chilled.
For cooking you will need:
Salting recipe:
The classic recipe has various variations: with beets, garlic, honey, apples. Such blanks look appetizing and colorful, differ in original taste.
An easy-to-prepare recipe is served on the table with potatoes and mushrooms, rye or Borodino bread. colors the dish in a beautiful pinkish color and saturates it with vitamins.
Ingredient List:
How to salt:
The calorie content of winter salad with garlic is 290 kcal per 100 g. It is used to strengthen the immune system - horseradish root and garlic have a strong antibacterial effect.
What is required for cooking:
Starter technology:
Before serving, the hostesses sprinkle the appetizer with olive oil or balsamic vinegar, decorate with fresh herbs. In a beautiful plate, cabbage with horseradish and garlic looks good at a festive feast.
Dishes without vinegar do not violate the sensitive intestinal microflora; in moderation, such cabbage is given to children.
List of starter products:
How to salt:
The unusual combination of vegetables and honey is liked by lovers of original spicy-sweet dishes.
List of ingredients for fermentation:
Cooking method:
Green apples are used to prepare the snack - they add a pleasant sweet and sour taste to the dish.
Ingredient List:
Cooking technology:
To make the cabbage tasty and retain its nutritional properties for a long time, experienced housewives recommend:
The workpiece is stored in the refrigerator for a year. After opening the can, it is recommended to eat vegetables within a week. Residents of country houses use a cellar or basement for storage. Banks are regularly inspected - if the brine has become cloudy, then the sauerkraut has deteriorated, it is dangerous to use it.
Some housewives freeze it in the freezer - they put it in tight food bags. This product is added to soups and salads.
Sauerkraut with horseradish and carrots is indispensable for making spicy and healthy salads. Use the preparation as an independent dish or serve as an appetizer, pre-watered with vegetable oil and sprinkled with fresh herbs.
Pickles with apples are served with boiled young potatoes, cabbage and beetroot platter is added to borscht. Horseradish and other spices are added to taste. The peculiarity of the sauerkraut is emphasized by bay leaves, black and allspice, parsley and dill. Store vegetables in jars, refrigerators or cellars.
Spicy and spicy preparations are especially popular among canned salads and snacks. They awaken the appetite, go well with meat, fatty dishes, which are saturated with the human diet in winter. Cabbage with horseradish for the winter in banks belongs to this category. It will be an irreplaceable addition to many dishes, and in some cases will play the role of a sauce, as it has a sharp and sweetish tint with a bright aroma.
Pickled cabbage with horseradish will decorate the festive table and complement any dish. Everyone will love a vegetable salad.
Products:
The cooking method is as follows:
The classic recipe for pickling cabbage with horseradish. The billet is crispy, slightly pungent and slightly sour. Looks good as a stand-alone snack, especially when garnished with freshly chopped green onions and scented butter.
Products:
The taste of the preparation is unique, and the salad itself is considered healthy. In winter, such a salad is especially appreciated due to the content of a significant amount of vitamins and substances that make it possible to protect the body from the development of harmful microflora. It is important to remember that when heated, honey loses all its positive properties, therefore, it is forbidden to sterilize cabbage together with a beekeeping product.
Products:
Sauerkraut with horseradish turns out to be crispy and aromatic for the winter. You can use the workpiece 24 hours after preparation. Store in a cool place for no more than 2 months.
Products:
Pickled cabbage with hot peppers and horseradish turns out to be especially spicy. Sweet bell pepper softens the bright spicy aftertaste. The salad looks great on a festive table, combined with boiled vegetables and some cereals.
Products:
Cooking procedure:
It's easy to prepare cabbage with horseradish. After all, there are so many cooking options in the assortment.
Sauerkraut is not just a separate dish. Depending on its content, you can delight your loved ones or guests with new tastes on a regular basis. Horseradish roots, carrots, beets and even honey will help to make a variety. Such cabbage will never be superfluous on your table.
Horseradish rhizomes, thoroughly peeled 80 - 90 g;
salt 20-25 g;
medium head of cabbage 1.2 kg;
water 0.5 l;
sugar 10 g
1. Take a cabbage, remove the integumentary leaves and cut thinly with a knife or a special shredder.
2. Grate horseradish on a fine-toothed grater.
3. For the brine, boil water and add granulated sugar and salt. Cool the resulting solution.
4. Put the prepared horseradish in the chopped cabbage, crush everything together.
5. Fill with the cooled solution.
6. Don't forget about oppression.
7. Leave the container with cabbage indoors and keep at room temperature for three days.
8. Then move the cabbage to a cool place for another two days.
9. On the sixth day, cabbage with horseradish can be served.
Cabbage 5.0 - 5.5 kg
peeled horseradish rhizomes 0.5 kg;
sugar 100 g;
carrots 0.4 kg;
salt 100 g;
water 2.5 l.
1. Pre-cleaned and washed horseradish rhizomes pass through a meat grinder. So that it does not irritate the mucous membranes of the eyes and nose, close the bowl with grated horseradish and the releasing part of the meat grinder with a bag.
2. Remove the top leaves from the heads of cabbage, chop them into thin strips.
3. Add minced horseradish to cabbage.
4. Peel the carrots.
5. Wipe with any grater. The appearance of the dish will be aesthetically pleasing if the carrots are thin and long.
6. Mix all components thoroughly by hand.
7. Choose a suitable container, it is convenient to use glass jars or pans with enamel coating. Place prepared vegetables there.
8. To prepare the brine, heat the water to a boil, then put sugar and salt in it, stir the contents until completely dissolved and cool to room temperature.
9. Pour the cold brine into a bowl with cabbage, put either a flat plate or a lid from a saucepan with a smaller diameter on top.
10. Move the dishes to a cooler place. Pierce the dish for three days.
11. Remove the foam that will form.
12. After 72 hours, the cabbage with carrots is ready.
Carrots 90 g;
cabbage 1.5 kg;
honey 1 tsp;
garlic cloves 2-3 pcs.;
beets 150 g;
horseradish, peeled roots 30 g;
water 1.0 l;
salt 1 tbsp. l.
1. Cabbage is chopped into thin strips.
2. Chop the carrots using a coarse grater.
3. Use a fine grater to grind horseradish.
4. Press the garlic through a press.
5. Cut the beets into thick rounds or sticks.
6. Mash all vegetables except beets. This technique makes the finished product juicier.
7. On the bottom of the enamel pot, place the beets first and then the cabbage.
8. Boil water, put honey and salt in boiling water. After the resulting brine cools down and becomes just warm, pour the cabbage over it. Establish oppression.
On the fifth or sixth day, the cabbage will be ready.
Carrots 2 pcs.;
cabbage forks weighing about 1.6 kg;
a head of garlic;
table horseradish 300 g;
water 1.0 l;
coarse salt 3 tbsp. l .;
oil, sunflower 3 tbsp. l .;
sugar 1 tbsp. l .;
laurel leaf 2-3 pcs.;
black pepper, allspice 5-6 peas.
1. Chop the peeled and washed horseradish on a fine grater.
2. Grate the washed carrots coarsely.
3. Remove the top leaves from the cabbage, chop it into thin strips.
4. Grated horseradish combine with cabbage, carrots, garlic. Mix everything.
5. Wash and dry glass jars in advance. For this amount of cabbage, 3 pieces with a capacity of 1 liter are enough.
6. Boil water. Add sugar, laurel leaves, salt, pepper to it and pour in oil.
7. Cook everything together for 5 minutes. Cool to + 25 degrees.
8. Pour the brine into jars of cabbage. It should fill all the space up to the shoulders of the can.
9. Close with a simple nylon lid, stand on the table for 24 hours. The next day the cabbage will be ready.
Then store in the refrigerator.
Cabbage in heads of cabbage 2.5 kg;
carrots 250 g;
salts 20 - 25 g;
horseradish rhizomes 30 - 40 g;
vinegar 30-40 ml, 9%;
sugar 50 - 60 g.
1. Wash, peel and grate carrots with coarse teeth.
2. Chop horseradish on a fine grater.
3. Chop the cabbage into rather fine strips.
4. Place horseradish on the bottom of a 3 liter can. Wash and dry the jar in advance.
5. Combine cabbage with carrots. Place vegetables in a jar.
6. Slightly condense and pour in cold marinade. To prepare it, boil water, add sugar, salt. Remove from heat and pour in vinegar, cool.
7. Close the cabbage with a nylon lid. Refrigerate for 24 hours.
The cabbage is ready, put it in a salad bowl and serve.
Cabbage 5 kg;
salt 3 tbsp. l .;
horseradish, peeled roots, 30 g;
carrots 2 pcs.;
sugar 2 tbsp. l .;
laurel leaf 2-3 pcs.;
allspice, peas, 4-5 pcs.
1. Remove the top leaves from the forks.
2. Chop the cabbage into strips with a sharp knife or a special shredder.
3. Grate the washed carrots on a coarse grater.
4. Grate horseradish on a fine grater.
5. Place the cabbage in a suitable saucepan.
6. Add horseradish with carrots, peppercorns, lavrushka, mix well, lightly pressing the cabbage with your hands.
7. Heat the water until it boils, add salt and sugar. Let cool.
8. Pour the brine into a pot of cabbage.
9. Place the plate and weight on top.
10. Keep the cabbage cool for two days.
After that, it can be used as needed.
Cabbage heads with a total weight of 10 kg;
vinegar, 9%, 120 - 150 ml;
horseradish, peeled roots, 1 kg;
water 1.5 l;
salt, iodine-free, 300 g.
1. Remove top and damaged leaves from heads of cabbage. Cut them into quarters, cut the stumps.
2. Grate horseradish using a fine grater.
3. Pour salt into boiling water, pour in vinegar.
4. Leave everything to cool completely.
5. Get a suitable pot or pot.
6. Transfer the cabbage, alternating with horseradish.
7. Pour out the brine, place the flat plate with the weight.
8. Store cabbage in a cool place.
Use as needed.
Salt 30 g;
cabbage 1.5 kg;
honey, liquid, 50 g;
horseradish, peeled, roots 70 g;
1. Horseradish roots, grate with the smallest teeth.
2. Cut the heads of cabbage into medium-thick strips.
3. Put honey, salt and horseradish in it, mix gently.
4. Transfer the mixture to an enamel pan, cover it with a cotton cloth on top and set the oppression.
5. Let the pot sit in the room for three to four days.
6. When the brine is light, transfer the cabbage to a suitable jar and refrigerate.
Use as needed.
To prepare pickled cabbage with instant horseradish, you will need:
cabbage - 1-1.5 kg;
carrots - 2 pcs.;
onions - 2-3 pcs.;
garlic - 2 cloves;
horseradish root - 30-50 g.
For pouring marinade:
water - 125 ml;
salt - 1 tbsp. l .;
sugar - 3.5 tbsp. l .;
vinegar 9% - 7 tbsp. l .;
vegetable oil - 100 ml.
To prepare pickled cabbage with horseradish, I needed these ingredients.
Peel the head of cabbage from the top leaves, chop with a knife or a special grater.
Combine cabbage, onion, carrot, garlic and horseradish in a large bowl.
To prepare the marinade pouring, combine water with salt and sugar, bring to a boil, pour in vegetable oil. After the marinade has boiled, 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 is perfect with mashed potatoes, pasta, 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. Although the vegetables are hot-poured, the cabbage remains crispy and juicy.
