A recipe for crispy sauerkraut with beets. How to ferment cabbage.
Sauerkraut with beets recipe. How to ferment cabbage with beets for the winter. Sauerkraut.
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The season for pickling cabbage has begun, and every homemaker trying it for the first time begins searching for a proven recipe. I'd like to share a recipe for sauerkraut with beets. Here's the recipe:
Shred the cabbage and add carrots (I don't add much, as too much carrots will discolor the cabbage). You can add dill seeds if desired.
Pack the cabbage into jars or an enamel pan. Don't crush the cabbage or pack it too tightly.
Prepare the brine: per liter of boiled water, add 1 level tablespoon of salt. If you add too much, you'll have to rinse it later. Pour the brine over the cabbage.
Let it sit for 5-6 days, piercing it daily to release any gases. Next, arrange the cabbage tightly in the jars, add about 500 ml of brine for a three-liter jar, and add 2 tablespoons of sugar to each jar. Press the cabbage with a fork to submerge the sugar in the brine. Then add the beets on top and submerge them in the brine as well. Place the cabbage in a cool place; in two days, the cabbage will be ready.
Enjoy your meal!
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