Sauerkraut with horseradish

Step-by-step preparation

Cooking time: 4 day 1 hr

1. STEP 1

   

   Let's prepare the ingredients for sauerkraut with horseradish. In addition to horseradish and white cabbage, we will use carrots and spices such as bay leaves, black peppercorns, salt, sugar, water. White cabbage is best used fresh and juicy; as a rule, white cabbage is fermented in late September - October. The heads of cabbage should be tight, white, without green leaves.

2. STEP 2

   

   We clean the white cabbage from the top dirty leaves. We cut the head of cabbage into several parts, cut out the stalk, shred the cabbage or cut it into thin strips with a knife. If we are fermenting cabbage in large quantities, it is more convenient to use a special shredder or food processor.

3. STEP 3

   

   Wash fresh and juicy carrots, peel and grate them on a coarse grater or chop them using a food processor. During the harvest season, carrots are very tender, and you don’t need to remove the skin from the vegetable, just wipe it with a brush and wash it with water.

4. STEP 4

   

   Peel and grate the horseradish root. But fresh horseradish is very pungent and pungent, and in order not to damage the mucous membrane of the eyes, you can just cut the horseradish root into small pieces; it will give its aroma completely to the cabbage snack, but will not spoil its taste.

5. STEP 5

   

   Prepare the brine. Pour water into a saucepan, add coarse, non-iodized salt, put on fire, bring to a boil, stir with a spoon until the salt is completely dissolved. Turn off the heat, let the brine cool completely. Place the cooked vegetables in a deep container: white cabbage, carrots and horseradish. Add bay leaf, black peppercorns, mix the ingredients.

6. STEP 6

   

   Pour brine over cooked cabbage with carrots and horseradish. Cover the pan with a lid, but not tightly, so that the air escapes. Leave the cabbage to ferment at room temperature. Fermentation should begin soon. After three days, add sugar to the container with sauerkraut and mix. We put the container with sauerkraut in a cool place, for example, in the refrigerator.

7. STEP 7

   

   After a day, sauerkraut can be served. Or we put the preparation into pre-prepared sterilized jars, roll up the lids and put them away for storage in the pantry. Bon appetit!

Comments on the recipe

koteѼ

06.11.2023

4.8

I know this recipe for pickling cabbage.

Corason

06.11.2023

4.5

Sauerkraut with horseradish for the winter is something new for me. I’ve cooked cabbage in different ways and with different additives, but this is my first time using horseradish. I made a large batch of this recipe. I rolled it up for the winter and left it for food now. The cooking process is simple. The available products make an incredibly tasty appetizer that goes well with any dish. The cabbage turned out aromatic, crispy, rich, slightly spicy and incredibly tasty. Also healthy) Great recipe! I advise everyone to try it! Many thanks to the author!!!