Sauerkraut with beets

Step-by-step preparation

Cooking time: 7 day

1. STEP 1

   

   How to make sauerkraut with beets? Wash the vegetables well and dry them.

2. STEP 2

   

   Dissolve salt and sugar in cold boiled water.

3. STEP 3

   

   Peel the cabbage from outer and greenish leaves - the quality of the final product depends precisely on what kind of raw materials you have. Sauerkraut is very tasty if you take a snow-white, ripened head of cabbage with juicy leaves. Cut the head of cabbage in half, then into slices so that you can cut it into pieces convenient for pickling and eating.

4. STEP 4

   

   Peel the beets and cut into thin slices.

5. STEP 5

   

   In a pickling container - this is convenient to do in plastic buckets - place pieces of cabbage and beet slices in layers, adding peppercorns. Fill with brine.

6. STEP 6

   

   Leave the cabbage in the fermentation room. Place the buckets in cups or basins of larger diameter, because the cabbage will begin to ferment and the brine will leak out. Move the cabbage slices occasionally with a spoon to release the gas. The process depends on the temperature, usually it takes 4-7 days, after which close the cabbage and take it to a cool place.

Comments on the recipe

lika

02.08.2023

4.8

A relevant, very successful preparation. In winter it is eaten instantly! I also recommend this recipe for cabbage with beets.

Natalia M

02.08.2023

4.6

I’ve been making pickled cabbage with beets for many years, but I’ve never fermented it. I wondered how it would turn out. Thanks to the recipe for sauerkraut with beets for the winter, I found out what it tastes like) I didn’t count the number of vegetables. I always focus on the container and packing density of the cabbage. For example, in this case I had a two-liter jar. I tried to pack the cabbage and beets tightly. By the way, I cut the vegetables with a curly knife for beauty) I diluted 1.5 liters of brine. I poured it in parts, tilting the jar to fill all the voids. I have about 150-200 ml left. brine. I always spread it a little with a reserve. I added allspice to the jar for spiciness and aroma. The cabbage sat on my table for three days. It didn’t ferment much, even the brine didn’t become cloudy. Then I put the jar in the refrigerator for two days. Both the cabbage and beets turned out very crispy. It doesn't taste like pickled vegetables at all. There is less sweetness here, but there is natural sourness. A very interesting and unusual taste for me.

echeva

02.08.2023

5

Do you need double the amount of brine for this amount of cabbage?