Sour or pickled cabbage is an excellent snack, which is not only delicious, but also useful and low-calorie. If you have not yet cooked cabbage for the winter, then do not waste time, but it's time to start following our recipes from this article, in which we will teach you how to cook sauerkraut with horseradish.
Recipe for sauerkraut with horseradish
Ingredients:
- cabbage - 1 kg;
- horseradish - 80 g;
- salt - 1 tbsp. a spoon;
- sugar - 10 g.
Preparation
Cabbage finely shinkuem, horseradish rubbed on a small grater. On the fire put a pan with 0.5 liters of water, bring the water to a boil, add salt and sugar. Shredded cabbage slightly with horseradish and pour the resulting brine (it should be warm). We put pressure on the cabbage and leave it at room temperature for 3 days, after which we move it to a cool place. On the 6th day you can enjoy a spicy and crispy cabbage in a brine homemade.
Cabbage marinated with horseradish
Ingredients:
- cabbage - 1 head (about 1 kg);
- onions - 1 pc .;
- carrots - 1 piece;
- horseradish - 100 g;
- garlic - 1 head;
- water - 1 l;
- vinegar - 100 ml;
- sugar - 100 g;
- salt - 50 g;
- bay leaves - 3 pcs .;
- pepper peas - 4-5 pcs.
Preparation
Cabbage finely shred, carrots and horseradish on a small grater, garlic is passed through garlic, we chop the onion into thin rings. Water for brine put on the fire, bring to a boil, salt, add sugar, vinegar, pepper and bay leaf. Mix cabbage with chopped vegetables and pour warm brine. Let cabbage stand for 2 hours at room temperature, and then clean in the refrigerator. Once the cabbage has cooled - it is ready for use.
Cabbage with beets and horseradish
Ingredients:
- cabbage - 1,5 kg;
- carrots - 1 piece;
- honey - 1 teaspoon;
- salt - 1 tbsp. a spoon;
- garlic - 2 cloves;
- beet - 1 pc .;
- horseradish - 30 g.
Preparation
Cabbage shred, carrots three on a large grater, and horseradish - on a shallow, garlic skip
Litre of water is brought to a boil, salt, add honey. Let the brine cool to a warm, after which we pour it cabbage and put it under the press. The fermentation process will take from 3 to 5 days, after which the cabbage must be cooled, and it can be served to the table!