Sauerkraut is a traditional Russian dish. And it is famous not only for its wonderful taste, but also for its beneficial properties. If you add various vegetables and spices to cabbage when pickling, you can change the taste of the preparation for the better. One of the most popular root vegetables added to cabbage when pickling is beets.
It is necessary
-
- For 8 kg of cabbage - 100 g of garlic
- horseradish root
- parsley
- 400 g beets
- 4 hot pepper pods.
- For pouring - 4 liters of water and 200 g of salt.
Instructions
Step 1
Prepare your vegetables. The head of cabbage should be medium in size and fairly firm. Remove the upper and damaged leaves from it, cut into slices. You need to cut it in about the same way as a watermelon or melon. Depending on the size of the head of cabbage, it is divided into 8 or 16 parts. Make sure that each part is "held together" with a piece of stump and does not fall apart into leaves.
Step 2
Beets, sometimes also called beetroot, wash thoroughly, peel and cut into cubes or washers about 5 mm thick. Peel the horseradish root and cut into thin plates of any shape.
Wash the parsley and pepper, divide into wedges and peel the garlic.
Step 3
Prepare the dishes. This can be an earthen keg, a small wooden barrel, or wide-necked glass jars.
Step 4
Boil water in a saucepan, add salt to it. Strain the slightly cooled brine through a thick cloth in order to remove the salt suspension.
Step 5
Put a layer of cabbage, a layer of greens, a few pieces of beets, horseradish, 3-4 cloves of garlic in the selected dish. The layers of vegetables should be alternated until the container is full. Press lightly on each layer so that the vegetables in the jar lie in dense layers.
Step 6
Pour the cabbage with slightly cooled brine. At the same time, make sure that water penetrates into all voids, completely displacing the air. Pour the dishes all the way to the top. Then cover with a lid and send the cabbage to ferment in a cool place for ten days.
