Instant sauerkraut with horseradish for the winter

Preparing containers and ingredients

For preparations, use mid-late or late varieties of cabbage - Belosnezhka, Zimnyaya, Gribovskaya, Podarok. Early varieties have loose heads, so they are not suitable for pickling; they lose their crunch and flavor during cooking. Before production, the top layers are removed and the stalk is removed.

In addition to the main ingredient, several additional ones are used - carrots, horseradish, beets, sweet and bitter peppers. Vegetables must be ripe without damage or blemishes.

Cabbage is salted in glass jars, enamel pots and buckets, and tubs. As a rule, salt is used in jars; they are small and convenient to store or cellar. Before placing the cabbage, wash the jars and lids with soda and wipe dry with a clean towel.

Enameled pans are suitable for cooking cabbage for a large family. Wooden tubs are very popular - the wood infuses the ingredients with the sweet smell of wood, giving the snack a crunchy and juicy taste.

On a note! Experienced housewives recommend using clean spring water for salting; the taste and durability of the product depend on its quality. The way out is to use bottled water for these purposes.

Sauerkraut with horseradish and carrots - a classic recipe

Products for pickles:

Cabbage-0.5kg
Horseradish - 50-70g
1 carrot
Sweet pepper - 1 piece
1 tsp salt
1 teaspoon - sugar

How to cook:

Chop the carrots and cabbage into beautiful slices.
Peel the sweet pepper, remove the core and seeds, cut into narrow slices, mix with carrots and cabbage.
Peel the horseradish and add to the vegetable mixture. Sprinkle the salad with salt and sugar and mix thoroughly.
Wash the glass container with soda, dry and heat.
Press the salad into the heated pan and cool. Place the jar in the refrigerator for 2-3 days. Add a portion of vegetable oil before serving.

Recipe for cabbage with horseradish for the winter

Ingredients:

Cabbage - 1.5 kg
Carrots-0.3kg
Garlic head - 1 pc.
Horseradish - 50g
Sugar - 4 spoons
Salt - 2 spoons
Vegetable oil -100ml
Water-1 liter
Vinegar 9% -100 ml

Let's start cooking:

You can chop the cabbage, and if you don’t have time, salt it in large pieces.
Peel, wash and chop the carrots.
Cut the cabbage into large pieces.
Peel, wash and chop the garlic and horseradish.
Place the chopped cabbage into slices in sterilized jars, add a layer of chopped garlic and horseradish. Place a layer of cabbage again so that all the pieces are salted.
Now let's make brine, add sugar, salt, oil, vinegar to the water.
Pour hot brine into prepared jars and close with sterile lids. We store the preparations in a cool place.

Salted cabbage - recipe with horseradish

Components:

5 kg cabbage
Carrots-3-5pcs
Horseradish-0.5 kg
Salt-5 tbsp. spoons
Sugar-2 tbsp. spoons
Ground dark pepper - 5 tsp.
Leaves, dill, to taste.

Preparation:

Shred cabbage and carrots.
Divide the horseradish into 2 parts. We grate one part, cut the other into small pieces.
For marinating, it is better to use a spacious enamel pan. Rub the sides of the pan with grated horseradish.
Mix the vegetables, add finely chopped dill, salt, sugar, pepper, mix.
Place the salad tightly in the pan. When you have laid out the entire mixture, cover with gauze, place a plate of the appropriate diameter on top of it and place a weight (you can use a jar of water). Leave the cabbage to salt at room temperature for about a week.
From time to time, open and pierce the cabbage with a wooden stick in several places to remove any trapped air. This cabbage can be stored in the refrigerator or in the cellar. It is best to salt cabbage in tubs; cabbage can be stored in tubs for 6-8 months if the room is cool.

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.

Another recipe for cabbage with horseradish

Ingredients:

Cabbage-1 kg
Carrots - 2 pcs.
Horseradish (root) -50-100g
Water-0. 5l
Vinegar 9% -2 tbsp. spoons
Salt - 1 tbsp. spoon
Granulated sugar - 2 spoons

Preparation:

Peel and rinse the vegetables. Grind the cabbage with a knife or a grater from the meat grinder kit with a special attachment. Grate the carrots and horseradish into narrow strips on a grater.
Prepare the brine: heat the water, add salt, sugar, stir until completely dissolved, add vinegar. Let the brine cool.
Mix cabbage with carrots and horseradish, transfer to a saucepan, fill with brine and cover with a nylon lid. Set jars aside at room temperature for 1 day.
Within a day, the fermentation process will begin in the cabbage, so after several days it is advisable to open the jar and pierce it several times at the bottom with a wooden stick to release air bubbles.
Place the pickle in the refrigerator in a closed jar and leave for 2 days.

Recipe for quick cabbage with garlic and horseradish

If the previous recipes are ideal for long-term storage, but what to do if you really want to treat yourself to a crispy snack after 12 hours? We offer you a recipe for sauerkraut with horseradish.

Remember, this cabbage does not keep for long - a maximum of 1 week in the cold. But this minus is compensated by the quick readiness of sauerkraut.

Components:

cabbage - 2 kg (1 medium fork)
horseradish - 50-60 g
greens - bunch
garlic - 5-6 cloves
carrots - 2 pcs.
water - 1 l
salt - 2 tbsp. l.
sugar - 1 tbsp. l.
spices (bay leaf, pepper) - to taste
vegetable oil - 2-3 tbsp. l.

Cooking process:

Grind the horseradish in a meat grinder or mix with peeled garlic. You can use store-bought canned horseradish from a jar. But it tastes better when it's fresh.
Chop the cabbage as finely as possible. Grate three carrots on a large grater. Finely chop the greens.
Combine all the vegetables in a deep bowl, crush it slightly with your hands.
Prepare a brine from water, salt, spices, sugar and vegetable oil, cook for 3-4 minutes.
Pour hot marinade over all ingredients! Leave the pickles on the kitchen counter for a day. After this, you can eat the cabbage, it is 100 percent ready.
We put the workpiece into clean jars and put it in the refrigerator, bring it to readiness.

Storage Features

Sauerkraut with cranberries.
sauerkraut with cranberries for the winter Store the vitamin snack at a temperature of -1 ° C to 4 ° C at a relative humidity of 85%. Shelf life: 7 to 12 months. The ideal place for storage is a basement or cellar. Once opened, the jars are stored for no more than 5 days, and they are always covered with a lid or plastic wrap. At room temperature, cabbage can be stored for no more than 2 months.

Read further:

Pickled cabbage with beets

Sauerkraut – let’s prepare it quickly, juicy and crunchy according to ready-made recipes

Sauerkraut with beets - quick recipes in various ways

Sauerkraut with honey

Daily sauerkraut

Salt with beets

A friend suggested this unusual method of pickling to me - the cabbage turns out not only crispy and tasty, but also beautiful thanks to the colorful color of the beets.

The ingredients do not include vinegar, so even small children and people with gastrointestinal problems can enjoy this snack. And one more advantage of this vitamin salad, which is very important for me personally - you don’t need to chop the cabbage! The chopping process always takes a lot of time; according to this recipe, we salt the cabbage with “petals”.

Ingredients:

cabbage - 1 medium fork (about 2 kg)
beets - 1-2 pcs.
garlic - 4-5 cloves
horseradish root - 50-60 g
water - 1 l
sugar - 80 g
salt - 50 g
dark pepper - 5 pcs.
bay leaf - 1-2 pcs.
cloves - 2-3 pieces

How to marinate:

We start the cooking process with the top leaves of the head of cabbage, we don’t need them, feel free to remove them. We cut the cabbage so that we get “squares” the size of a matchbox.
Choose beets with a rich color to make the cabbage bright. We choose ripe beets, they will give all their qualities to our cabbage. Wash the beets, peel them, cut them into small circles.
Grind the horseradish and garlic, preferably in a blender or mill. You can grate it, but then tears will appear, more than when peeling onions.
Prepare the marinade: boil water with salt, sugar and spices, cool.
Mix all the prepared vegetables, fill with brine and place in jars, with a load on top so that the appetizer remains in the sourdough for 2 days.
After we put everything in the jars, cover with a lid and put in a cool place - cellar, refrigerator. Only after 3-4 weeks does the cabbage and beets reach readiness. But believe me, the long wait is worth it!
Cabbage can last until spring.

Benefits, harms and calories

Horseradish root imbues the appetizer with a spicy, spicy taste and aroma; this dish awakens the appetite . Horseradish root contains disinfecting components that kill microbes and keep cabbage healthy and crispy for a long time.

100 g of horseradish contains 56 kcal, so such a snack will not harm your figure . It contains fiber, vitamins C, E and PP, calcium, sodium, phosphorus and nitrogenous substances.

Horseradish has a diuretic and expectorant effect, and an antibacterial effect. Horseradish lotions disinfect wounds and abrasions, and treat back and lower back pain. An infusion based on it eliminates age spots and freckles.

This is interesting! Horseradish contains resins that improve the body's immunity and protect against environmental influences.

Dishes with horseradish are consumed with caution by people suffering from diseases of the gastrointestinal tract. You should not eat snacks during pregnancy and during periods of exacerbation of chronic diseases. Some people experience individual intolerance to the product.

Salad “Bright Autumn”

Traditional recipe for cabbage with horseradish. The preparation always turns out crispy, with a slight spiciness and sourness. Looks great as a separate dish, especially if you add freshly cut herbs, onions and fragrant oil.

Products:

carrots - 0.25 kg;
horseradish root - 130 g;
clean water - 650 ml;
cabbage - 2.3 kg;
granulated sugar - 50 g;
rock salt - 25 g;
table vinegar - 50 ml.

Cooking method:

Wash and peel the vegetables. We cut the carrots on a grater and the cabbage into strips. Mix in a separate bowl with light crushing movements.
Pour hot boiled water into a saucepan, add salt, granulated sugar, spices, vinegar.
Cut the root into slices. Place on the bottom of a sterile jar, then add carrots and cabbage. Fill the containers with cool brine. Cover with gauze and leave on the kitchen counter for 24 hours.
After some time, we pierce it in several places so that bubbles begin to form on the surface. Cover again and stir for 2 days. Store in the refrigerator for 45-60 days.

Cooking method

First of all, you should make the marinade. To do this, you need to combine and mix water, salt, sugar and butter in one container. Then you need to boil the liquid for five minutes and add vinegar to it.
Now you need to wash, peel and chop all the vegetables. Garlic and horseradish should be grated on a fine grater, cabbage should be chopped into thin strips, peppers and carrots should be cut into strips.
Next, the vegetables must be mixed, placed in a glass jar, carefully compacted and poured with the prepared marinade.
The jar of cabbage should be placed in a cool place: a cellar or refrigerator. The dish will be ready in three to four days.

It turns out to be spicy, slightly sweet and crispy sauerkraut with horseradish. The recipes for this dish will be useful to every cook.

With chili pepper

Pickled cabbage with hot peppers and horseradish is especially piquant. Sweet pepper softens the taste. The salad looks great on the holiday table, goes well with a variety of dishes, with cooked vegetables and a small amount of cereal.

Products:

cabbage - 6 kg;
paprika - 550 g;
horseradish - 150 g;
chili - 15 g;
parsley - 70 g;
celery greens - 70 g;
dill seeds - 25 g;
non-iodized salt - 110 g;
clean water - 2.2 l;
table vinegar - 85 ml;
honey - 230 g;
currant leaves - 12 pcs.

Salting:

Prepare the vegetables: wash and peel. Chop greens, cabbage, bell peppers. Pepper, chili and herbs are ground through a meat grinder.
Mix chopped ingredients in a separate bowl. Rub with your hands and add the spicy mixture. Pack thoroughly into sterile jars and close with lids.
Boil water, add salt and spices. Mix well, once the brine has cooled, add vinegar and honey. Fill the containers with marinade and leave in a warm place for 2-3 days, piercing the contents frequently to release air. Then close and refrigerate.

It's easy to prepare cabbage with horseradish. In fact, there are a large number of pickling recipes, so many options for imagination.

Recipe with bell pepper

To pickle sauerkraut with bell peppers, you need to choose the following varieties of sweet peppers: Tenderness, Bogatyr, Zolotoy rezavod. Consider a recipe for sauerkraut with horseradish and sweet pepper.

Ingredients you need to prepare:

cabbage - 2.5 kg;
carrots - 100 gr.;
horseradish root - 100 g;
paprika - 1 kg;
salt - 60 gr.;
peppercorns - 6 pcs.;
bay leaf - 2 pcs.;
water - 500 ml.

How to cook:

Wash the cabbage, remove the top leaves and finely chop the head of cabbage.
Peel the carrots and grate them.
Add cabbage and carrots, sprinkle with salt and crush the vegetables by hand.
Peel the horseradish root and grate it.
Cut the pepper into strips. Mix all the vegetables, add pepper and bay leaf, stir.
Place everything in a basin or enamel bucket, fill it with water and make a press.
Leave the cabbage at room temperature for a few days, then move it to a cool place for another 3-5 days.

You have read the most common recipes for cabbage with horseradish. Now we will share useful tips for preparing snacks at home.

Tips for preparing sauerkraut with horseradish for the winter:

To make sauerkraut crispy, it must be kept in two stages - first at room temperature before fermentation begins, then in a cool place.
For pickles, cabbages with tightly adjacent leaves are chosen.
Shredding cabbage quickly won't require much effort if you use a sharp knife.
Use a blender to puree the horseradish root. You can use a grater, but be aware that horseradish causes tears.
If you have problems with the gastrointestinal tract, prepare sauerkraut without adding vinegar.

Recipe Variations

Why sauerkraut is bitter and what to do

The classic recipe has various variations: with beets, garlic, honey, apples. Such preparations look appetizing and colorful and have an original taste.

With the addition of beets

This easy-to-prepare recipe is served with potatoes and mushrooms, rye or Borodino bread. Beets color the dish a beautiful pinkish color and saturate it with vitamins.

List of ingredients:

2 kg cabbage;
300 g beets;
50 g garlic;
200 g carrots;
50 g horseradish root;
50 g fresh herbs to taste;
1 liter of water;
50 g coarse salt;
50 g sugar.

How to pickle:

Peel the head of cabbage and cut into small cubes of the same size.
Wash the beets, horseradish root and carrots and grate them on a coarse grater. Chop fresh herbs and garlic.
Place cabbage, horseradish root, beets and carrots in layers in a thick-walled enamel pan. Sprinkle each layer with herbs and garlic.
To prepare the brine, mix water, salt and sugar. Boil and cool, pour into a saucepan.
Cover with a lid and arrange for 48 hours in a dark place.
Place in the refrigerator for 3 hours. Place into containers and close with lids.

With garlic

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 you need for preparation:

1 kg cabbage;
300 g carrots;
10 g horseradish root;
5 cloves of garlic;
1.5 liters of water;
50 g salt;
100 g sugar;
5 black peppercorns;
allspice to taste;
30 ml vinegar 9%.

Sourdough technology:

Finely chop the cabbage and mash it lightly with your hands to release the juice.
Grate clean carrots and horseradish root, chop the garlic cloves. Stir and place in the bottom of a clean jar.
Prepare the brine: add salt, sugar and pepper to the water. Bring to a boil and cool, pour in vinegar.
Pour the brine into the jars and close the lids. Place in a cool and dark place. The cabbage will ferment in 3 days.

Before serving, housewives sprinkle the appetizer with olive oil or balsamic vinegar and garnish with fresh herbs. In a beautiful plate, cabbage with horseradish and garlic also looks good at a festive feast.

Without vinegar

Dishes without vinegar do not disturb the sensitive intestinal microflora; such cabbage is given to children in moderation.

List of products for sourdough:

500 g cabbage;
200 g carrots;
40 g horseradish;
30 g salt;
2 bay leaves;
10 g sugar.

How to add salt:

Chop the cabbage on a fine grater and chop the horseradish root.
Put water on the stove, add sugar, salt and bay leaf, stir.
Mix cabbage with horseradish and mash with your hands. Fill with brine and place under load for three days.
Then put it in a cool place for another three days.
Place into jars and close with nylon lids.

With honey

This unusual combination of vegetables and honey is popular among lovers of original spicy-sweet dishes.

List of ingredients for fermentation:

1 kg cabbage;
200 g carrots;
50 g liquid honey;
20 g salt;
40 g horseradish root.

Cooking method:

Grate the horseradish root on a fine grater, cut the cabbage into thin strips, and chop the carrots.
Mix honey with horseradish and salt, add cabbage and carrots. Season with honey and put under pressure for two days.
Transfer the cabbage to a jar and close the lid.

With apple

Green apples are used to prepare the appetizer - they add a pleasant sweet and sour taste to the dish.

List of ingredients:

600 g cabbage;
100 g apples;
100 g carrots;
20 g horseradish root;
70 g salt.

Cooking technology:

Remove the top leaves from the head of cabbage, remove the stalk and finely chop. Transfer to a bowl and lightly knead with your hands.
Peel the carrots and chop finely. Remove the core from clean apples and leave the peel. Grate horseradish root.
Mix ingredients, season with salt. Place under pressure for 2 days. Place in clean jars and put in the refrigerator.