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Sauerkraut with Beetroot
Sauerkraut with beetroot is a bright dish that does not need to be prepared in large quantities immediately. Fresh cabbage and beetroot are available all winter, and this dish can be made at any time. The dish is perfect for Lent or as a side dish with meat and fish. It cooks quickly and can be served at the table in just four days. A jar of cabbage should be stored in a cool place.
Preparation time: 40 minutes + marinates in the jar for 4 days.
Ingredients
Show ingredients
- white cabbage – 1 kg;
- raw beetroot – 2 pcs;
- celery greens – 3-4 sprigs;
- celery stalk – 1 pc;
- coriander greens – 4-5 sprigs;
- garlic – 3 cloves;
- bitter pepper – 1 pod;
- black peppercorns – 10-15 pcs;
- salt – 1.5-2 tbsp;
- water – 1 l.
Prepare all the products for making sauerkraut with beetroot.
Preparation
- Cut the bitter pepper into rings using scissors. Chop the garlic into large slices.
- Cut the beetroot into half rings 3-5 mm thick. Chop the celery greens and stalk coarsely.
- Cut the cabbage into wedges 1-1.5 cm wide.
- Divide all products except for the cabbage into three roughly equal parts. Place one part at the bottom of a clean jar: garlic, bitter pepper, and peppercorns, chopped greens, and celery stalk.
- Fill the jar with cabbage to half. Add the second portion of spices, garlic, and greens. Firmly pack the cabbage, filling the jar to the top. On top, place the third portion of spices and the remaining greens.
- In a pitcher with warm, but not boiled water, dissolve the prepared salt.
- Fill the jar to the brim with the brine. There will be water left in the pitcher, this is normal. It will be needed later when the cabbage absorbs the brine. Place the jar with cabbage on a plate. Leave it at room temperature.
- After a day, the brine in the jar has already changed color and become more red. The liquid in the jar has noticeably decreased, absorbed by the vegetables. Top off the jar with brine from the pitcher.
- On the fourth day, the cabbage is ready, cover it with a lid and place it in a cool place or refrigerator.
Bright, juicy, and healthy sauerkraut with beetroot is ready. This cabbage can be served in chunks. Or you can make a salad out of it. Cut the cabbage smaller, add chopped green onions, and season with sunflower or other vegetable oil.
