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Cabbage for the winter with beets is a pantry of vitamins. Cabbage with beets for the winter recipes in jars (very tasty!)

Very healthy dish. Looks good, tastes good, good for health. And all this about cabbage with beets. For a lean table - just an indispensable recipe. Prepare and see for yourself. There are quite a few options - beets can be raw or boiled, the fermentation process is natural or vinegar is added, which causes accelerated pickling. And, of course, the amount of hot pepper also affects the taste. It is hard to imagine our table without such a beloved salad.

Cabbage with beets for the winter in jars in large pieces, spicy

When I cooked this appetizer for the first time, for some reason I thought that this was an original Georgian dish. Such thoughts were prompted by the presence of hot pepper in the recipe. I decided to read the original and turned out to be right. The roots of this deliciousness go deep into the mountains. And although in each region they prepare such cabbage with its own additive, for example, with horseradish, beets play the main role here.

Ingredients:

head of cabbage (weight approximately 1 kilogram);
beets - 2pcs (500g);
hot pepper - 1 pc;
garlic - 3 cloves;
salt - 1 tsp;
water - 1l;
sugar - 0.5 tbsp;
1 bay leaf,
peppercorns - 5-7pcs;
vinegar - 3 tbsp.

How to cook cabbage for the winter with beets

5 days have passed - put in the refrigerator. That's it, we don't have to look after her anymore. It's ready for tasting.

Georgian cabbage with beets for the winter

How can you refuse delicious pickled cabbage, and if it also looks so appetizing, then just salivating. Pickled cabbage with beets - real masterpiece home cooking. It looks so bright that hardly anyone can resist tasting such an appetizer. And the recipe is quite simple, without sterilization, and every housewife will be able to repeat it in her kitchen. By the way, this is the recipe of our grandmothers, so everything is checked to the smallest detail, and the love for such a treat does not subside over the years.

For cooking, we need cabbage, beets and spices to spice up the vegetables. IN winter time such an appetizer will be especially relevant, because you always want to serve something tasty and salty to the table.

What we need:

700 gr. white cabbage;
0.5 pcs. beets;
2-3 cloves of garlic;
chili pepper to taste;
5-6 pcs. peppercorns;
1-2 pcs. bay leaf;
1.5 tbsp salt;
1.5 tbsp Sahara;
50 gr. 9% vinegar;
0.5 liters of water.

How to make cabbage with beets in Georgian for the winter

Serve a delicious homemade appetizer.

Cabbage and beetroot salad for the winter recipes

Just imagine - a beautiful white plate, and not large pieces of bright crimson cabbage on it. The mouth fills with saliva, all the rules of etiquette are forgotten - the hands themselves reach for the dish, ready to grab the most tidbits. And there is also a carrot present, just an explosion of taste! I want to immediately eat everything clean. And you don't have to ask. This dish is popular on weekdays and holidays. So, in order to surprise and captivate guests, I recommend learning how to cook in advance, I’m not afraid of this word, a delicacy.

Grocery list:

head of cabbage - 1 pc;
beets - 1pc;
carrots - 1/2 piece;
garlic - 1-3 cloves;
vegetable oil - 50 ml;
vinegar 9% - 100ml;
salt - 3 tablespoons;
sugar - 130g;
water - 1l.

How to close cabbage with beets for the winter in jars

All is ready! I ask everyone to the table. Look how beautiful cabbage we got! Who will be the first to take a sample?

If you will be preparing a large quantity, use glass or enamelware. And definitely ugly.
Try to buy late varieties of cabbage, from experience - it is most suitable for sauerkraut.
In no case do not cook from frozen or frozen cabbage - this is money down the drain.
Make sure that the vegetable mixture is covered with brine, then the appetizer will turn out crispy.
For long-term storage in winter, even rolled up under iron lids, keep it cool - refrigerator, cellar, etc.

If you follow these simple rules, the preparation will delight you with both the look and taste.

Cabbage with beets for the winter is one of the most popular options for vegetable rolling. Such vegetables are inexpensive, but at the same time they contain many useful substances and vitamins. These qualities are especially useful during cold weather. At the same time, cabbage with beets is also a very tasty snack that will appeal to all households, both in its pure form and together with additional ingredients as a salad.

For preservation for the winter, white cabbage is most often used, but if desired, you can also take cauliflower or red cabbage. Beets are added to it not only because of the taste, but also for the sake of rich color. Together, these vegetables turn into a bright pink dish that is not ashamed to offer guests. Experienced housewives usually stock up on such a delicacy for the future, since it is used both for festive feasts and for home use.

Preparing cabbage with beets for the winter is quite simple. The most difficult step in cooking is cutting vegetables. And then difficulties arise only with global seaming, and for several jars the process will not take much time. After chopping, cabbage and beets are laid out in clean containers and poured with marinade. It uses water, vinegar, vegetable oil, salt and sugar. You can also add black and allspice, fresh or ground chili, bay leaves, roots, horseradish, garlic, etc.

All you need to decide before you cook cabbage with beets is a way to chop vegetables. They can be marinated in straws, squares, or even very large pieces.

Cauliflower inflorescences with beets will really become colored. More precisely, they will acquire a pleasant pinkish tint. In this case, the cabbage will be crispy and juicy. The amount of ingredients is calculated per liter jar. By and large, just pour boiling water over the cabbage and add spices to get a tasty and bright appetizer.

Ingredients:

1 fork of cauliflower;
1 beet;
1 st. l. salt;
1 st. l. Sahara;
½ tsp coriander;
2 tbsp. l. vinegar;
1 bay leaf.

Cooking method:

Rinse the cabbage thoroughly and disassemble it into inflorescences, pour boiling water over it.
Quickly dip the cabbage into ice water, then leave to drain.
Peel the beets, grate on a coarse grater or cut into strips.
Lay the beets and cabbage in layers in a clean jar, add a bay leaf in the middle.
Sprinkle coriander, salt and sugar on top of vegetables.
Pour everything with vinegar and boiling water (up to the top of the jar).
Cover the jars with a lid and sterilize in boiling water for 5 minutes.
Roll up the jars and turn them upside down, leave to cool at room temperature.

Interesting from the network

Korean cabbage is an easy recipe delicious dish, which can be expensive in "Korean" shops, but at home it will not require any extra finances or time costs. It is enough to cook this appetizer once on your own, so that you will never again buy in the markets or in supermarkets. All the ingredients are sure to be found in the refrigerator, especially if you are thinking about winter stocks during the season of vegetables.

Ingredients:

500 g cabbage;
500 g of beets;
200 g of onion;
200 g of sugar;
900 ml of vinegar;
1 liter of water;
120 g salt.

Cooking method:

Boil the beets, peel and cut into strips.
Cut the onion into rings, cabbage into squares.
Boil water in a saucepan, dissolve sugar and salt in it.
Pour vinegar into the same pan, mix well.
Place all prepared vegetables in the marinade and cook for 10 minutes.
Transfer the salad to clean jars, pour the marinade to the top.
Sterilize jars for 15 minutes, then roll up and leave to cool.
After cooling, rearrange the preservation in a cool place.

Beets, carrots and cabbage are a wonderful composition for a winter vegetable salad. Not only are all these vegetables quite inexpensive, they also have a rich composition of vitamins. All while cooking beneficial features ingredients will be preserved, so you can safely use the salad as a means to prevent seasonal diseases. If desired, you can add a little more garlic to the appetizer if you like spicy dishes.

Ingredients:

1.5 kg of cabbage;
300 g of beets;
300 g carrots;
1.5 liters of water;
1 ½ st. l. salt;
1 clove of garlic;
2 tbsp. l. Sahara;
Bay leaf;
Black peppercorns.

Cooking method:

Cut the cabbage into roughly equal pieces of 5-8 cm.
Grate peeled carrots and beets (it is best to use a Korean grater).
Chop the garlic and put it on the bottom three-liter jar, then add cabbage and beets with carrots in layers.
Boil salt, sugar, bay leaf and peppercorns in water.
Cool the brine a little and pour vegetables over it, cover the jars with lids (do not roll up).
Keep the cabbage at room temperature for 2 days, then store in the refrigerator.

Cabbage with beets in Gurian style is a very spicy and spicy dish that not everyone will like. Nevertheless, if there are sincere admirers of such snacks in your family, they will simply be delighted with such a variety in the diet. The salad will turn out to be very satisfying and nutritious, it will look great as a side dish for meat or fish dishes, and in a vegetarian menu it can become a full-fledged light dinner itself. It is better to take apple cider vinegar for this recipe, although regular table vinegar will do.

Ingredients:

2 kg of cabbage;
2 heads of garlic;
2 beets;
1 cup of sugar;
1 glass of vinegar;
½ cup vegetable oil;
2 tbsp. l. salt;
1 liter of water;
2 red hot peppers.

Cooking method:

Peel the beets, remove the top leaves from the cabbage.
Cut vegetables into large pieces.
Peel the garlic and cut it into thick slices.
Put cabbage and beets in jars in layers, adding a little garlic to each layer.
Put a pod of red hot pepper in the middle of the jar.
Boil water, pour vinegar and vegetable oil into it, add sugar and salt.
Boil the marinade again and pour it into jars to the very top.
Roll up jars with lids, keep at room temperature for 2 days, then transfer to a cooler place.

Now you know how to cook cabbage with beets for the winter according to the recipe with a photo. Bon appetit!

Cabbage with beets for the winter is a tasty, bright and healthy delicacy that can be stored in jars for a long time and does not require any culinary delights. It will decorate any meal and help to cope with vitamin deficiency in the cold season. It is enough to figure out once how to cook cabbage with beets for the winter in order to delight your loved ones with delicious canned vegetables every year:
If you decide to cook cauliflower with beets, then, before pickling, pour boiling water over the inflorescences, and then dip them in ice water for a couple of seconds. This will allow them to keep their shape better and become more crispy;

Do not rush to hide jars of cabbage in a cool place - they should cool slowly. So it's better to leave them in the kitchen and even wrap them in a warm cloth;

The jars are usually cooled down with lids. That way they won't explode. At the same time, before salting the cabbage, be sure to sterilize both the container itself and the lids;

If you stack the salad in jars in layers, then there should be beets on top and bottom. So the cabbage will evenly turn pink;

Preparations from cabbage with beets in winter can be used to prepare vegetable salads. The vinaigrette is especially tasty.

Pickled cabbage with beets diversifies your diet in the winter and saturates the body with useful vitamins and minerals. Cabbage with beets can be served as an appetizer or used to make salads.

Instant pickled cabbage with beets - the basic principles of cooking

In this way, white cabbage pickles quickly. Already after about five hours you can eat it, while the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crispy and tasty.

The beets should be burgundy in color and have sweet taste. The use of a vegetable with white veins is not allowed.

The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. Beets are peeled, washed and rubbed on a coarse grater. Other vegetables, if used, are minced in the same way as beets. To do this, you can use a Korean salad grater.

Cooking pickled cabbage does not take much time, because the cabbage does not need to be chopped into thin strips, as for sauerkraut. For this recipe, it is cut into squares.

The marinade is usually prepared from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or pan, bulk ingredients are added and brought to a boil. Remove from the stove, pour in vegetable oil, mix and boil again. Set aside and add vinegar. Optionally, herbs and spices are added to it.

Vegetables are laid out in a saucepan or jar, poured with hot marinade, covered with a saucer and left for three to four hours. After this time, cabbage can be tasted.

Recipe 1. Instant pickled cabbage with beets

Ingredients

two kg of cabbage;

four cloves of garlic;

two carrots;

beets of medium size;

Marinade

9% table vinegar - 100 ml;

100 g of granulated sugar;

120 ml of sunflower oil;

30 g of table salt.

Cooking method

1. Wash the cabbage, remove the top leaves. Cut the forks into large pieces, remove the stalk, then cut the cabbage leaves into squares. Pour into a saucepan or large bowl.

2. Peel carrots and beets, wash and chop on a grater with large sections, or use a Korean salad grater for this.

3. Free the garlic from the husk, and cut the cloves into thin slices. Add the vegetables to the cabbage and mix well with your hands. Transfer the vegetable mixture to a clean, dry three-liter jar.

4. Pour a glass of purified water into a small saucepan, add table salt and granulated sugar. Boil over low heat. Pour in vegetable oil, mix and boil again. Remove the pan from the heat, pour in the table vinegar, mix.

5. Pour boiling marinade over vegetables in a jar, cover and leave for four hours.

Recipe 2. Instant pickled cabbage with beets, finely chopped

Ingredients

1 kg 200 g white cabbage;

carrot;

half a head of garlic;

Marinade

purified water - 500 ml;

acetic acid 70% - 30 ml;

Bay leaf;

coarse salt - 40 g;

black pepper - six peas;

vegetable oil - ¼ stack;

granulated sugar - 120 g.

Cooking method

1. My head of cabbage, remove the top leaves and cut out the stalk. Shred the cabbage leaves into thin strips. It is convenient to do this with a special knife with two blades. Place shredded cabbage in a large bowl.

2. Large carrots are peeled, washed and chopped on a grater with large sections. We put it in a saucepan with cabbage.

3. Peel, wash and chop small beets in the same way as carrots. The color of the cabbage depends on the amount of beets, the larger it is, the more intense the color.

4. We disassemble about half of a large head of garlic into slices, clean and cut each into thin slices. Pour over the rest of the vegetables. We mix everything, slightly kneading the cabbage.

5. Pour half a liter into a saucepan, add the remaining ingredients and keep on fire until boiling. Pour boiling marinade over vegetables. We cover with a flat plate and place a weight on it. Marinate cabbage for 12 hours. After this time, you can eat it. We lay it out in clean jars, close the lids and store in the cold for no more than two weeks.

Recipe 3. Instant pickled cabbage with beetroot "Pelyustka"

Ingredients

cabbage forks of medium size;

salt - tablespoon;

small beets;

large carrot;

a head of garlic;

vinegar - 150 ml;

vegetable oil - half a glass;

granulated sugar - 100 g;

purified water - liter;

black pepper - six peas.

Cooking method

1. Wash the head of cabbage, remove the top leaves and divide it into eight parts.

2. Peel, wash and crumble the root crops into thin strips. Break the head of garlic into cloves. Remove the husk from them and chop into thin slices.

3. Pour the purified water into a saucepan, add granulated sugar, peppercorns, table salt and pour in vegetable oil. Put on fire and boil for five minutes from the moment of boiling.

4. Put the cabbage leaves in a deep bowl, layering them with chopped vegetables. Pour hot marinade over contents. Cover with a plate and place oppression on top. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.

Recipe 4. Korean Instant Pickled Cabbage with Beets

Ingredients

head of cabbage;

black pepper - six peas;

coarse salt - 50 g;

table vinegar - a third of a stack;

two beets;

two bay leaves;

garlic - four cloves;

granulated sugar - half a glass;

vegetable oil - ½ stack;

purified water - liter;

onion bulb.

Cooking method

1. In a small saucepan, combine purified water with salt and spices. Put on the stove and boil for ten minutes. Then add vinegar and stir.

2. Rinse the head of cabbage, disassemble it into leaves and cut them into squares, the size of a matchbox.

3. Wash the peeled beets and cut into neat thin strips.

4. Peel the onion and chop into thin half rings. Free the garlic cloves from the husk and chop finely.

5. Put all the vegetables in an enamel pan and mix well. Pour marinade over and leave warm for eight hours. Then soak the same amount of time in the cold.

Recipe 5. Instant pickled cabbage with beets with horseradish

Ingredients

beets - 300 g;

granulated sugar - 2/3 stack;

parsley root - 100 g;

coarse salt - 100 g;

garlic - 100 g;

purified water - 150 ml;

horseradish root - 100 g.

Cooking method

1. Wash small heads of cabbage, remove the upper leaves, cut out the stalk. Cut the leaves coarsely.

2. Peel and twist the parsley root, horseradish and garlic in a meat grinder.

3. Wash the peeled beets and cut into slices.

4. Boil purified water with salt and sugar. Cool slightly.

5. Put cabbage and beets in an enameled pan, layering with chopped vegetable mixture and spices. Tamp down. Pour the contents with brine, cover and leave to marinate for five days. Keep cooked cabbage refrigerated.

Recipe 6. Instant pickled cabbage with beetroot "Provencal"

Ingredients

forks of white cabbage;

allspice - eight peas;

one beet;

granulated sugar - stack .;

Bay leaf;

table vinegar - stack;

vegetable oil - stack;

carrots - three pieces;

four cloves of garlic;

coarse salt - 80 g;

purified water - 1.5 liters.

Cooking method

1. Peel, wash and grate the beets on a grater with large sections, or chop in a food processor using a special nozzle. Dip the beets in boiling water and blanch for five minutes. Throw on a sieve.

2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel and chop the carrots on a coarse grater. Cut the peeled garlic cloves into slices.

3. Dissolve sugar and salt in water. Add vinegar and put the mixture on fire. Boil five minutes.

4. Put the vegetables in an enamel bowl, add spices, mix. Pour in the marinade and vegetable oil. Place a flat plate on top and place a weight on it. Marinate cabbage for 12 hours. Then send for storage in the cold.

Instant Pickled Cabbage with Beets - Tips and Tricks

In addition to the ingredients for the marinade indicated in the recipe, you can add herbs or spices to your taste.
To get a pleasant spicy taste of cabbage, add peeled and chopped ginger root to it.
The dish will look appetizing and beautiful if the vegetables are laid in layers in a jar.
Onions will give pickled vegetables a specific flavor.
Pickled cabbage can be used to make salads, such as vinaigrette.

Sauerkraut with beets in large pieces in jars

Harvesting sauerkraut with beets, chopped into pieces in jars is very convenient, because. at the same time, it does not lose its appearance, remains juicy, crispy, and also changes color to bright burgundy. The seaming is also stored conveniently and for a long time, because a tightly closed lid prevents the development of bacteria in the jar and spoilage of the product.

All we need for cooking:

A head of cabbage, small in size, about two to three kilograms;
Large beets;
Big carrot;
Garlic, one large or two small heads;
Slightly more than half of granulated sugar;
Two tablespoons of common table salt
A few peas of black pepper;
Sunflower oil - depending on the number of jars, one tablespoon for each;
Several sheets of lavrushka;
Half a glass of vinegar;
One liter of drinking water.

Cooking:

We start with cabbage. We thoroughly wash it and begin to clean it from the very top layer of leaves.
Attention to housewives: I do not recommend using cabbage of early varieties for cooking. Onane will give a crunch when preserved and will be too loose and not juicy. In addition, later heads of cabbage will have more useful substances.
We cut the head of cabbage into two equal parts, and then each of these parts into six to eight equal parts so that we get rectangles.
We wash the red beets. The fruit also should not be very young, otherwise you risk spoiling the dish. We clean the beets and cut them in half, and each half into medium-sized slices.
We wash and clean the carrots. There can be two options for slicing a vegetable: rub it on a coarse grater or, like beets, cut into slices. I usually use the second method, but it's up to you.
Wash the garlic and cut it lengthwise into thin slices.
Tip for you: I do not recommend using a garlic press in this recipe, because in this case the garlic does not convey its taste and aroma very well.
Mix all the chopped vegetables in one large saucepan and mix thoroughly so that the mixture in the jars looks uniform. We put vegetables in jars.
This step is about preparing the marinade. Add sugar, salt, pepper, lavrushka to the water, leave to cook for about five minutes. Add vinegar, and the marinade is ready. Pour the resulting liquid to the edges of the jar, close the lids, wrap in a blanket and let cool to room temperature.

For those who want to see with their own eyes how to cook this dish, I suggest watching the video:

If you wish, after two days you can already enjoy what a very tasty sauerkraut with beets you got. Bon appetit!

Georgian sauerkraut with beets

Ingredients to prepare:

Medium-sized cabbage weighing about 2.5-3 kilograms;
A large beet root weighing approximately 1-1.5 kilograms;
A few red peppers to spice up the dish;
Two small heads of garlic;
Two bunches of fresh celery;
Table salt - two to three tablespoons;
Drinking water - about two liters.

Let's start cooking:

The peculiarity of this sourdough is that the marinade, when poured into jars, was not hot, but, on the contrary, cold. Therefore, the first cooking step is not about preparing vegetables, but about preparing the brine. We put a pot of water on the gas and begin to boil water. After bubbles appear in it, add two tablespoons of table salt, cook for literally one minute and turn it off. Let the salt water cool to room temperature.
We turn to the preparation of vegetables. Thoroughly wash the cabbage forks and cut it into two equal parts. We cut each of the resulting halves into pieces, into three or four equal parts. Small pieces will help the cabbage absorb the beetroot juice well and color during pickling.
Thoroughly wash and clean the beet fruit. Cut it into thin circles. This can be done with a grater, or you can do it by hand, whichever is more convenient for you. I use a grater, then the circles are thin and of equal size.
Wash and clean the garlic and red pepper. You should be more careful with garlic, I do not recommend passing it through a garlic press, it is better to cut it into several pieces so that it better retains its taste and aroma. Cut the red pepper into rings.
We take jars and start laying vegetables. First, beets, then cabbage, and so on in turn, adding also garlic, pepper rings and celery, previously mashed in hands, the most upper layer beetroot again.
Fill jars with brine to the very neck, add a little more salt to taste and close the lid.

In three to five days, the dish will be ready, and you will be able to please yourself and your loved ones!

Recipe for sauerkraut with beets, like my grandmother's - with vinegar

Recipes for sauerkraut with red beets with and without vinegar have the same number of fans, therefore, today I will tell you about both options, and you decide for yourself which one will become a permanent dish on the table.

We prepare the ingredients for the future sourdough. We will need:
Forks of medium-sized cabbage, weighing up to two kilograms;
Two medium carrots;
Garlic - one medium head;
Beet root weighing up to about 1.5 kilograms;
Drinking water - liter;
Sugar sand - three-quarters of a glass;
Two tablespoons of table salt;
Lavrushka - two pieces;
Odorless sunflower oil - one glass;
A little hot pepper to taste;
Black peppercorns - a few pieces;
Six tablespoons of vinegar.

First, thoroughly wash the cabbage forks and cut it in half. We cut each of the halves into several more identical small parts.

Thoroughly wash and cut the beets. Cut it lengthwise into large, approximately the same size straws.

Wash and clean carrots. We cut it into large strips just like beets.

We take the washed and peeled head of garlic and cut it lengthwise either into strips or across into plates, as you like. The main thing is not to pass the garlic through the garlic press.

We are preparing the marinade. Add lavrushka, salt, granulated sugar, pepper, sunflower oil to the water and cook until the mixture boils. After that, turn off the gas under it and add vinegar.

Pour the resulting marinade into jars, cover them and leave to cool for a day. After 24 hours, you will be able to taste the resulting dish.

Option without vinegar

The second option for making sauerkraut with beets is without vinegar. This recipe is also very popular, but I will tell you how to cook it a little lower.

We prepare the following ingredients:

A small head of cabbage weighing up to two kilograms;
Two pieces of small beets;
Two pieces of medium-sized carrots;
Two pieces of garlic heads;
Sugar sand - a tablespoon without a slide;
Table salt - two tablespoons;
Four pieces of allspice;
Half from hot pepper;
Five leaves of lavrushka;
Two liters of drinking water.

My head of cabbage, remove the top layer of leaves, cut into two equal parts. We put each part on the side of the cut and cut into about 6-8 identical parts.

Beets and carrots for this recipe should be cut into small strips. We wash the fruits and either rub or cut the beets and carrots very finely.

We fill banks. First, put the garlic, which was previously chopped or crushed, then the beets, carrots, cabbage, spices in turn.

We put water on gas, add sugar, pepper and salt to it. Bring everything to a boil, turn it off and let it cool down a bit.

Now the brine can be added to jars, tightly closed with lids on top and let cool for a day. The next day, open the jars and press the contents with a spoon or fork to release the accumulated air. Again, clog the jars and leave for four days. Very soon sauerkraut with beets will be ready!

Armenian sauerkraut

Armenia shares another recipe for sauerkraut with beets. I will talk about the features of cooking in the next recipe.

Ingredients for the dish:

Two small or one medium fork, not exceeding a weight of 2.5 kilograms;
One small beet;
Garlic - one clove;
Two pieces of chili pepper;
Celery root;
Three liters of drinking water;
Half a teaspoon of cilantro;
Pepper - a dozen peas;
Lavrushka - two or three pieces;
Six tablespoons of table salt;
Half a cinnamon stick.

Cooking:

I'm preparing the brine. We put the water on gas, immediately add all the spices to it, wait until the water reaches the boiling point. Turn off the gas and let cool.
My heads of cabbage, clean them from the upper layers of leaves and cut into four equal parts. We wash and cut the carrots into circles.
We wash the beets and clean them, cut into thin plates with a grater or by hand. Thoroughly wash the roots and cut.
Alternately put cabbage, carrots, beets and spices in jars. Pour the mixture with marinade, cover with cabbage leaves and leave for several days under load.
After a few days, we remove the jars to the cellar or other cold place.

Korean recipe for spicy cabbage with beets

Like most Korean dishes, this recipe has a spicy taste, so lovers of spicy preparations will especially like it.

For the recipe we need:

Medium-sized cabbage, up to 2 kilograms;
Small beets;
Lavrushki three or four pieces;
A few cloves of garlic;
Drinking water - one liter;
3 tablespoons of table sugar;
3 tablespoons table salt;
One second cup of table vinegar;
Peppercorns - a dozen pieces.

Cooking steps:

Thoroughly wash the head of cabbage, cut it in half, and then each of the parts into six more parts.
We also thoroughly wash and clean the beets, cut them into small strips or three on a coarse grater, as it suits you.
Thoroughly wash and peel the garlic, cut into several slices, plates. Place all vegetables in a large bowl and mix.
We are preparing the marinade. We put water on gas, after boiling, add sugar, salt, parsley and pepper. Cook for another ten minutes, clean the water from the leaves and pepper, then pour the vinegar.
We put the mixture in jars, pour the marinade into them. Let the jars cool for 24 hours and then put them in the refrigerator.

Now you can try the resulting dish, bon appetit!

Gurian

Now I will tell you about another option on how to ferment Gurian sauerkraut with beets. This is another Georgian recipe for a 3 liter jar, but with a slightly different taste.

Ingredients for cooking:

Head of cabbage - 2 pieces;
Two small pieces of beets;
Red pepper - 1 tablespoon;
Apple cider vinegar - 1 cup;
Table salt - 2 tablespoons;
Two small cloves of garlic;
Sand sugar - about 1 cup;
Table salt - two tablespoons;
A little over one second cup of unflavored sunflower oil;
A liter of clean, drinking water.

How we cook:

We wash both cabbage forks and cut them into small pieces to make rectangles.
We wash and clean the beets, wipe on a coarse grater or cut into plates by hand.
We carefully wash off the dirt and peel the garlic, cut it into medium-sized slices.
We are preparing the marinade, for this we put water, pour pepper into it, and spoons of salt and granulated sugar. After the mixture boils, pour in the vinegar.
Layer vegetables in jars. Pour the resulting mixture into them, let them cool, then store them where you see fit, but be sure to keep them away from sunlight and heat.

Today I shared with you wonderful proven recipes for sauerkraut with beets, like my grandmother - large pieces in jars, in Georgian, without vinegar and others. I hope you and your family enjoy the meals you prepare. I wish you good luck and inspiration!

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