There are many ways to prepare vegetable mixtures for the cold weather. Even here you can find recipes for pickled beets or cabbage in brine. However, we will talk about a combination of these ingredients.
The advantage of this treat is that it will take about an hour to prepare, and no more than a week to infuse. In this case, the jars do not need to be sterilized before twisting. The deliciousness can be safely stored until winter.
In addition, cabbage with beets has many advantages, among which we can highlight:
- normalizes the functioning of the gastrointestinal tract;
- improves intestinal microflora;
- saturates the body with vitamins B, K and ascorbic acid;
- calms the nervous system and helps cope with depression;
- The treat is also recommended for various diets.
Below are 9 options for fermenting these vegetables. Choose any one and try it.
Sauerkraut with beets for the winter
This recipe is one of the simplest options for preparing such deliciousness. The quantity of products is relative; you can take more or less; the main thing is to maintain the proportions.
youtu.be/1RJy5KaRLHA
Prepare:
- 400 g beets;
- 60 g garlic;
- kilogram of white cabbage;
- hot pepper;
- 50 g each of celery leaves and salt;
- liter of water.
Time for sourdough – 4 – 5 days.
Step-by-step action plan.
Step 1: Boil salted water. If you don’t know how to choose the exact amount of bulk product, then take 2 heaped tablespoons.
Step 2: While you wait, cut the cabbage head into small squares. I advise you to do this - first into 4 equal parts, then each into 3 more.
Step 3. Cut the red fruit into slices and the pepper into rings. Coarsely chop the green leaves and garlic.
I will ferment in a plastic bucket, you can choose any container.
Step 4. Cover the bottom with beets. Place cabbage on top in one layer and sprinkle with garlic, pepper and celery. Repeat the process until you run out of food.
The final step is to pour salted boiling water over it. Then cover and press the contents with a saucer. When you cover it with a lid, you need to make sure that the plate presses the contents. To do this, you can place a deep plate on top.
The preparation process takes 4 to 5 days. The container should be in the room or kitchen. Do not forget to open the lid slightly so that the ingredients do not “suffocate” during fermentation.
Terms and conditions of storage
It is necessary to store pickled cabbage with beets at a temperature of 2 to 5 °C. The best option for this would be a cellar. If you don't have one, a refrigerator will do. To extend the shelf life of pickling, you can use one of the methods to combat mold:
- add lingonberries or cranberries to the jar;
- sprinkle with sugar or mustard powder from time to time;
- Cover the top with mustard seeds wrapped in cellophane.
If you provide the pickling with proper conditions, it will be stored in the refrigerator for more than one month.
Delicious winter cabbage with beets in jars
Many people ferment this salad in jars. I couldn’t ignore this method, so I’ll show you how quickly and easily you can make a treat for the winter. The secret to the flavorful twist is the brine.
youtu.be/69z9R5giTFY
For a three-liter dish, prepare:
- 5 kg cabbage;
- 300 g beets;
- 80 g garlic;
- 15 g capsicum;
- 5 liters of water;
- 75 g salt;
- bay leaf, peppercorns and allspice.
The time for fermentation is a couple of days.
Step-by-step action plan.
Step 1. Boil the marinade - add salt, peppercorns and bay leaf to boiling water. After 2 minutes of boiling, turn off and leave with the lid closed.
Step 2. Treat the container - rinse under running water and soda, rinse well and dry.
Step 3. Coarsely chop the garlic. Remove the seeds from the pepper and cut the pulp into strips. Cut the beets into slices.
Step 4. The head of cabbage should be cut into large squares. The size of each piece should be the same as in the photo.
Step 5. Place the beets and garlic at the bottom of the jar. Followed by a small portion of the main vegetable. Distribute the pepper strips along the sides of the container.
Step 6. Also arrange the beets in a circle. Continue laying out and compacting the vegetable squares.
All that remains is to pour the cooled marinade over the contents. Cover with a lid and forget for 5 days to ferment. It is important to provide access for gas to escape, so there is no need to tightly close the neck.
Pickled cabbage for the winter with beets in jars
This twist option is suitable for those who like pickled foods. I won’t try to get fancy with the method, everything is so simple that even a beginner in cooking can do it.
youtu.be/0HGl8KccVbA
Prepare:
- 3 kg cabbage;
- 700 g beets;
- 3 capsicums;
- 2 tsp. peppercorns;
- 8 bay leaves;
- 5 tbsp. l. salt;
- garlic (1 large head);
- bunch of dill.
Time for pickling - 5 days.
Step-by-step action plan.
Step 1. Peeled red fruits need to be cut into slices. Chop the head of cabbage coarsely, but keep in mind that the pieces should easily fall inside.
Step 2. Place the beets on the bottom of a sterilized or well-washed container, and press the cabbage on top.
Step 3. To create a tasty brine during the fermentation process, you should send pepper, bay leaves, chopped garlic, dill umbrellas and capsicums along with the vegetables.
Step 4: Continue loading the jar all the way to the neck.
To fill, you need to dissolve the bulk ingredients and pour in vinegar. All manipulations are carried out in boiling water. Immediately distribute the brine into the jars. Cover with a lid, place in a saucepan with water and sterilize the vegetables for 15 minutes over heat.
After rolling, keep it in a dark room, upside down, under a blanket. Once cooled, turn over and keep until winter.
Spicy cabbage “Pelustka” with carrots and beet slices, Korean style
The recipe for this spicy winter preparation with vinegar, along with tomatoes, cucumbers and zucchini, is considered one of the most delicious in Korean cuisine.
Ingredients:
- head of cabbage 2.5 kg
- 1-2 carrots
- head of garlic
- 1 medium beet
- 1 hot pepper
- 1/2 tsp. ground coriander
- 3 tbsp. l. Sahara
- 1 tbsp. l. salt
- 50 g vegetable oil
- 50 g 9% vinegar
- 2 bay leaves
- 2 clove buds
Spicy cabbage with beets for the winter in jars in large pieces
Do you like sharper twists? Then you will definitely like the next version of cabbage. I should immediately note that the degree of spiciness can be adjusted by the amount of hot pepper.
youtu.be/0DOv_Esw9EM
For a two-liter jar, prepare:
- kilogram of cabbage;
- 200 g beets;
- 2 garlic heads;
- 2 tbsp. l. for pickling;
- hot pepper pod.
Time for pickling - 6 days.
Step-by-step action plan.
Step 1. Cut the head of cabbage into thick slices, just don’t forget to cut out the stalk. Peel the garlic
Step 2. Cut the pepper into large rings and chop the beets into thin slices.
Step 3. Cover the bottom of the dish with beets, followed by rings of pepper and garlic. Place the cabbage tightly.
Step 4: Continue layers all the way up to the neck of the jar. During the fermentation process, they will shrink a little.
To make brine, dissolve special brining salt in hot water. Fill the contents with the resulting mixture.
Press the vegetables down with a bowl or cup and leave to ferment. The process will release carbon dioxide, so it is worth providing access for its release. After a week, put the goodies in the refrigerator.
Video recipe on how to cook “Pelustka” without vinegar
If you want to cook pelustka with beets, but without vinegar, then I suggest preparing it in a 3-liter jar, although it takes a little longer to prepare, not a day, but without a gram of vinegar. The recipe is presented in the form of a video clip, watch it by pressing the button in the center of the video and cook.
Pelyustka is a leaf, a petal, translated from Ukrainian. Yes, this is a dish of Ukrainian cuisine, hence the name of the snack.
This pink cabbage is loved by everyone, without exception, and is an excellent addition to any dish, as well as a bright appetizer for the holidays.
We cook in different ways and it always turns out great. I will be glad if you like the recipes and treat your family and friends with these vegetables. Cook it, write reviews and see if you liked the cabbage. Bon appetit!
Cauliflower with beets for the winter
The method for creating the treat described below differs in that we replace the main vegetable with cauliflower. If you haven’t tried anything like this before, now is the time to roll up this salad.
youtu.be/7YGXSDKWhzI
Prepare:
- 1 kg cabbage;
- 2 liters of water;
- 5 tbsp. l. salt;
- 120 ml sunflower oil and vinegar 9%;
- bell pepper, carrots, beets and garlic 1 pc.;
- bay leaf, cloves, allspice.
Time for pickling - 5 days.
Step-by-step action plan.
Step 1. Disassemble the head of cabbage into small inflorescences. There is no need to grind it too much.
Step 2. Remove the seeds and stem from the bell pepper. Cut the pulp into thin strips, and also chop the carrots.
Step 3. Chop the garlic into slices, and chop the beets into strips, the size should match the carrots.
Step 4. For dressing, dissolve bulk products, add bay leaves, cloves, peppercorns, and vegetable oil. Boil for a couple of minutes after boiling, after boiling, remove from the stove and combine with vinegar.
Step 5. Place some carrots, peppers, beets and garlic at the bottom of a sterile container.
Step 6. Then place and lightly press the inflorescences. Continue adding vegetables up to the neck.
Distribute the resulting warm brine into containers to the brim. Tighten and wait for the food to cool completely. Store in a cool place. In just 5 days you can enjoy the treat.
Selection and preparation of cabbage for sourdough
Late and mid-late varieties are used for sauerkraut. Their heads of cabbage are strong, dense, with juicy, crispy leaves.
Before salting, remove the top leaves from the fork. Then it is cut into two parts, the stalk is removed, and inspected for the presence of rotten places and small insects. When they are found, the halves of the head of cabbage are immersed in salted water for several minutes - the insects will float to the surface.
Small damaged areas are cut out. If there are several rotten leaves in the head of cabbage, then it is not used for harvesting.
Tara
To mix vegetables during cooking, use a wide enamel basin, pan, or bucket. It is important that the dishes are free of chips and cracks.
Important! Aluminum containers must not be used.
In what container to ferment cabbage depends on the future location of its storage. In the cellar, sauerkraut is stored in wooden barrels, enamel buckets, and glass jars. Glass or plastic containers are used to keep the workpiece in the refrigerator.
Cabbage in brine with beets in jars under iron lids
Another simple method for rolling these vegetables. I decided to diversify the standard version by adding carrots. In the end, this ingredient only made it better. This crunchy treat is one of the options for a lunch salad.
youtu.be/QBqPNELcQng
Prepare:
- 5 kg cabbage;
- 300 g each of beets and carrots;
- a couple of cloves of garlic;
- 2 tbsp. l. salt and 4 sugars;
- bay leaf and peppercorns;
- 10 ml each of vegetable oil and vinegar 9%;
- 500 ml water.
Time for pickling - 5 days.
Step-by-step action plan.
Step 1. Chop the garlic into slices. Grind the orange and red vegetables. Place in a deep container.
Step 2. Shred the head of cabbage, first cutting out the stalk and removing the top leaves. Add to other vegetables.
Step 3. Bring water mixed with oil and spices to a boil. Also submerge the bay leaf and pepper. Finally, pour in the vinegar and add the garlic, bring to a boil again and turn off.
Step 4. The products in the saucepan must be thoroughly mixed.
Step 5. Fill the mixture with brine. Then immediately distribute the deliciousness into clean and dry containers. Press well and cover the vegetables with lids.
Place in an oven preheated to 150°C for 15 minutes to sterilize. Then roll up, wrap and let cool. Then transfer the dishes with the salad to a cool place until winter.
Video
Pickling cabbage pieces with beets
If you don’t have time to finely chop the vegetables, you can always pickle the cabbage and beets in chunks. This recipe requires a minimum of time and labor, and its simplicity makes it accessible even to novice housewives.
You will need 2 kg of late varieties of cabbage, 1 head of garlic and 1 beet, one and a half liters of water, half a glass of nine percent vinegar, a glass of sugar, 2 tablespoons of salt and several bay leaves.
Cooking vegetables in pieces
Grinding of components occurs very quickly. The washed heads are cut into squares, approximately 4*4 cm in size, and the beets are cut into strips. Roughly cut the garlic cloves into several pieces.
We take a clean, sterilized three-liter jar and begin to lay out the vegetables one by one, sprinkling them with garlic. Next you need to prepare the brine. Bring water to a boil in a separate pan and dissolve salt and sugar in it. Next, add vinegar and bay leaves. When the marinade boils again, pour it into a jar and, without covering, allow it to cool at room temperature for 24 hours. After this, cover the jar with a nylon lid and put it in the refrigerator for storage.
You will also find a simple recipe for preparing delicious cabbage with beets in the video.
Sauerkraut with beets without vinegar in its own juice
One of my grandmother’s favorite recipes is pickling cabbage with beets without using brine and without vinegar. Vegetables are preserved in their own juice. The set of ingredients is minimal.
Take:
- White cabbage – 2 kg
- Beetroot – 300 gr.
- Salt – 2 tbsp.
Shred the cabbage and cut the beets into strips. Mix vegetables in a deep bowl. Add salt and stir, squeezing a little with your hands.
Cover the container with a thin cloth and place a weight on top.
The cabbage should be at room temperature for 2-3 days and release juice. At this time, open it a couple of times a day and pierce it in 3-4 places with a long knife or the handle of a slotted spoon (the main thing is to reach the bottom of the vessel) to release excess air.
Then move the container to a cool place for a week. Then you can transfer it to a refrigerator-friendly container and eat with pleasure.
White cabbage is a vegetable that has a huge number of beneficial properties. And after fermentation, it becomes just a bomb, filled with vitamins and microelements that are very necessary for the body at any age and in almost any state of health. Sauerkraut speeds up vital metabolic processes and helps get rid of accumulated toxins. If, when fermenting, you add beets or, as they also say, beetroot to the cabbage, the benefits of the finished product will multiply, but the calorie content will not increase.
Cabbage recipe with beets and garlic
Garlic adds piquancy to any dish. This also applies to the next recipe. Making a salad couldn't be easier. It is enough to choose the right ingredients and perform the steps in the specified order.
youtu.be/DRn2ODImSbE
Prepare:
- head of cabbage;
- beet;
- 2 carrots and garlic cloves;
- a glass of vinegar 9% and sugar;
- 3 glasses of water;
- 100 ml vegetable oil;
- 2 tbsp. l. salt.
Time for pickling - 3 days.
Step-by-step action plan.
Step 1. Boil the dressing - dissolve bulk products and vegetable oil in water. Let it boil.
Step 2. While the water is boiling, prepare the vegetables - chop the cabbage, approximately as in the photo below.
Step 3. Pass the remaining vegetables and garlic cloves through a coarse grater. Combine the chopped products with cabbage.
Step 4. No need to mash the products, your task is to stir well.
Distribute the finished salad among the treated containers. Here you can already compact it.
After the dressing boils, pour in the vinegar. Stir and immediately pour the liquid into the jars of food. There is no need to fill it completely, about 3 - 5 cm from the neck. After a couple of days, there will be more marinade - this means that the cabbage has released its juice. After 5 days of infusion at room temperature, you can send the containers into the cold.
For lovers of marinades: instant classics
As long-time fans of “Korean-style recipes” and other marinades, in conclusion we offer you a video about instant pickled cabbage. Let it help make something tasty for those who have not yet decided on mega-healthy fermentation.
Simple products:
- Cabbage - 2.4 kg
- Beets - from 300 g (to taste)
- Marinade for 1 liter of water:
- Salt - 2 tbsp. heaped spoons
- Table vinegar (9%) – 100 ml
- Sugar - 150 g
- Oil (optional) - 100 ml
For a 2.4 kg head of cabbage you will need 1.5 liters of marinade.
How to cook cabbage and beets in jars without sterilization
Most people refuse to use twists only because they need to sterilize the dishes. This process is quite tedious, so the next treat option is just for you.
youtu.be/VeesAB67h98
Prepare:
- kilogram of cabbage;
- one beet;
- liter of water;
- bay leaf, peppercorns;
- 3 tbsp. l. sugar and salt;
- 6 garlic cloves;
- 60 ml vinegar 9%.
Time for pickling - from 1 day.
Step-by-step action plan.
Step 1. Free the main fruit from the top leaves and stalk. Coarsely chop the remaining pulp. Transfer to a deep plate.
Step 2. Peel the beets and grind them coarsely. Connect with the first products. Add chopped garlic cloves.
Step 3. Stir the resulting composition and distribute into treated and dry containers.
Prepare the dressing.
Step 4. Pour bulk products into the water with laurel and pepper. Then pour in the vinegar and boil the mixture.
Pour the resulting hot brine into containers to the brim. Cover with a lid, and once completely cooled, place in the refrigerator for 24 hours. Afterwards, you can eat immediately and continue to keep it in the cold until winter sets in.
Advice from experienced housewives
To prepare delicious sauerkraut with beets without vinegar, experienced housewives advise:
- for pickles, take late varieties of cabbage;
- choose medium or small beets;
- use medium or coarse table salt;
- Salt the cabbage in wooden barrels if you have a cellar for storage.
