How to cook juicy sauerkraut with beets

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Prepared by: Vladimir Bratikov

10/14/2016 Preparation time: 3 days. 4 hours 0 minutes

A simple recipe, a minimum of ingredients, a little time - and a delicious appetizer of sauerkraut with beets is ready. Healthy, beautiful and incredibly tasty cabbage will become a frequent guest on your table.

Georgian sauerkraut with beets

In this version, celery leaves will give a new taste and appearance. Worth a try!

It will take 3 days to prepare.

One serving contains 23 calories.

How to cook:

1. Pour water into a saucepan and place on the stove.
2. Let it boil and add salt, dissolve it.
3. After this, remove from heat and cool completely.
4. Remove the top sheets from the head of cabbage.
5. Cut it into large slices.
6. Peel and rinse the beets, chop into thin slices.
7. Peel the garlic, cut each clove into two parts lengthwise.
8. Wash the chili and cut it into rings.
9. Next, place the ingredients in a jar or pan in layers: beets, cabbage, beets, garlic, chili, celery.
10. Alternate layers in this order until the very top.
11. Pour salted water, close the lid and let it brew for three days.

Tip: You can add a little sweet pepper.

Recipes

There are a lot of cabbage recipes, we will tell you a few of them, but the most delicious ones.

With garlic

To prepare we will need:

• cabbage - one large head of cabbage (about 3-3.5 kg);
• beets and carrots - 2 medium-sized pieces each;
• garlic - two medium heads;
• vinegar (table vinegar, not essence) – 100 ml;
• sunflower oil – 100 ml;
• sugar – 100 g;
• salt – 1 full tbsp. spoon.

Chop the cabbage as you like. Some people like it finely chopped, while others prefer large pieces.

The same applies to beets: grate, cut into cubes or plates. Grate the carrots using a coarse grater, peel the garlic, cut large cloves in half.

Place prepared vegetables in a jar in layers in the following order: cabbage, beets, carrots, garlic. The last layer should be cabbage.

Pour the marinade over the vegetable layers, for which the remaining ingredients are combined with a liter of boiling water. Place the cabbage under pressure at room temperature. Fermentation usually takes 3-4 days.

Readiness can be checked by taste - if everything is satisfactory, then the product is sent to the refrigerator.

Spiced

Take these ingredients:

• cabbage - 1 large head;
• beets - 2 pieces;
• table vinegar – 100 ml;
• sugar – 100 g;
• salt – 1 tbsp. spoon;
• spices: bay leaf, black pepper and allspice peas - to taste.

Chop the cabbage and beets and mix. For the marinade, boil a liter of water with spices, salt and sugar. Let this mixture boil for ten minutes, then add vinegar and after a minute remove from heat. Pour the resulting marinade over the mashed vegetables into a jar, place pressure on top and leave to ferment.

With horseradish and garlic

Take:

• cabbage – 1 head;
• beets – 1 medium;
• garlic – 2 heads;
• horseradish - a small piece, about 30 g;
• sugar – 3 spoons;
• salt – 1 tbsp. spoon.

Chop the cabbage and beets, chop the garlic, grate the horseradish and mix everything. For the marinade, take a liter of water, dissolve sugar and salt in it, boil and cool slightly.

Pour warm brine over the vegetables, put pressure on them and leave to ferment.

Without salt

The peculiarity of this recipe is that lactic acid and the absence of salt will give the vegetables a special taste. You will need:

• cabbage - a large head of cabbage;
• beets – 1 medium size;
• carrots – 1 medium;
• onion – 1 onion;
• bay leaf, cumin, pepper - to taste.

Chop the washed cabbage and beets, grate the carrots, and chop the onion into rings.

Place in a jar in layers: cabbage, onion rings, carrots, beet pieces, spices.

Cabbage should complete the layers. Pour water over the laid and crushed vegetables so that about 10 cm remains to the top of the cabbage. Press down on top and place in a warm place to ferment.

With pepper

You will need:

• cabbage – 1 large;
• beets - 2 medium;
• sweet peppers – 3 medium;
• citric acid powder – 1 level spoon (tablespoon);
• garlic – 4-5 cloves;
• dill seed, peppercorns - to taste;
• salt – 1 tbsp. spoon.

Chop the vegetables, finely chop the garlic. Place into a jar in layers so that the cabbage is on top.

Boil water (about a liter), dissolve salt and citric acid in it and pour over the cabbage so that the marinade does not reach 10 cm from the top. Place pressure on top and remove for fermentation.

Of course, the above list of recipes does not contain even a hundredth of those invented by inventive housewives, but based on them you can come up with your own, adding new ingredients and spices.

Sauerkraut with beets is a healthy, beautiful and festive dish that will decorate any table, please any guest, and attract even capricious children with its appetizing appearance. Whether or not such a product should be in home bins is up to everyone to decide for themselves, but there are unlikely to be many who can refuse!

Sauerkraut with beets in large pieces: a simple recipe

You will find traditional ingredients that everyone is familiar with. This means that you will definitely cope with the task!

It will take 2 days to prepare.

One serving contains 48 calories.

How to cook:

1. Remove the top leaves from the head of cabbage, then wash it.
2. Cut each of them into two parts, and then into eight more. That is, it turns out that sixteen pieces come out of the head of cabbage.
3. Peel the garlic and cut into slices.
4. Wash the beets and carrots, peel and grate.
5. Mix root vegetables with garlic and cabbage in one container.
6. Pour water into a saucepan, add sugar and salt, both types of pepper, and laurel leaves.
7. Place on the stove until it boils, cook for five minutes.
8. Then remove from heat, add vinegar and oil, stir.
9. Pour the resulting marinade over all the vegetables and combine.
10. Roll up and let sit for at least two days.

Tip: You can add a little nutmeg for flavor.

Recipes for “quick” pickled cabbage

Preparing pickled cabbage with vinegar: a recipe for a delicious crispy snack for every day.
Cabbage snack prepared in this way can be served immediately. You will need:

1. Finely chop a medium-sized cabbage fork. Sprinkle it with 1 tbsp. l. salt and rub with your hands until juice appears.
2. Peel and wash 3 carrots and 2 onions, 1 head of garlic and 100 g of raisins.
3. Prepare vegetables: grate carrots on a coarse grater; onion - finely chopped; Crush the garlic using a knife or a press.
4. Mix everything, including raisins, with cabbage.
5. Pour 1 tbsp into boiling water (you will need 0.5 liters). sugar, pour in 1 tbsp. vegetable oil.
6. Wait until the marinade boils again, add 100 g of vinegar and mix.
7. Pour small portions into the cabbage and mix thoroughly.

Spicy cabbage with a piquant flavor is obtained according to a recipe that involves adding not only garlic, but also capsicum. This snack is called “daily” because it only needs 24 hours to marinate. For this:

Carrots and cabbage should be finely chopped

1. Cut 2 kg of white cabbage into squares or rectangles about 4 cm wide.
2. Transfer to a 5-liter container.
3. Wash, peel and prepare the vegetables: grate 1-2 carrots; Chop 1 head of garlic into transparent slices.
4. Add all this to the cabbage, mix thoroughly.
5. Make the marinade. In 1 liter of water put 1 tbsp. Sahara; 2 tbsp. l. salt; 0.2 l vegetable oil; 2 laurel leaves; black peas and rings of hot capsicum (to taste).
6. When the liquid boils, remove it from the heat, add 150 g of vinegar and mix everything.
   Cabbage should be marinated at room temperature.
7. Pour the marinade into the container with the cabbage and cover with a plate whose diameter is smaller than the circumference of the dish with the appetizer.
8. Leave to marinate at room conditions.
9. After a day, taste, serve or transfer to glass jars and store in the refrigerator.

Advice. If you have some marinade left, don’t throw it away. Cabbage absorbs liquid, so if necessary, add brine to the jars. This is true for all recipes.

How to cook without vinegar

It is unlikely that you have ever fermented cabbage without water, vinegar and spices. But now we will do just that. Just four ingredients, two days, and what a result!

It will take 2 days to prepare.

One serving contains 35 calories.

How to cook:

1. Wash the main component, chop it with a sharp knife or grate it on a special grater.
2. Peel and rinse the beets and grate them too.
3. Place vegetables in a jar, alternating them with each other.
4. Sprinkle sugar and salt on top.
5. Pour in water, but slowly and carefully so that it flows down.
6. Close the lid and let it brew for two days.

Tip: vegetables need to be pierced with a toothpick from time to time so that they are evenly soaked in the marinade.

Classic crispy sauerkraut for the winter in a barrel

Real sauerkraut according to the classic recipe, of course, is fermented in a barrel. Only late varieties of cabbage are suitable for harvesting. There is a significant advantage - all heads of cabbage that are not suitable for storage (damaged, too small) can be processed.

Ingredients:

• Cabbage – 10 kg;
• Carrots – 1 kg;
• Salt – 250 g;
• Sugar – 50 g;
• Black peppercorns – 15 g;
• Rye bread – 50 g.

How to prepare:

1. To begin, fill the oak barrels with warm water (40 degrees) and leave them like that overnight. Remove the top leaves from the cabbage fork and remove the stalk. Grind it using a food processor or with a knife, but not very finely. Chop the carrots into strips.

2. In a saucepan, mix one head of cabbage (chopped), a couple of carrot sticks, 2 tbsp. l. salt, 1 tsp. sugar, 3-5 black peppercorns. Place 50 g of rye bread and cabbage leaves at the bottom of an oak barrel.

3. Place the prepared cabbage in the barrel and crush it with your fist until the juice releases. Fill the container to the top and cover it with gauze folded in 2 layers. Then we put a wooden lid and bend it on top. Let the cabbage ferment for a couple of days at room temperature. Every day we pierce the cabbage with a fork to release carbon dioxide.

4. Then we take the barrel outside, where the temperature should be at least 8 degrees. We ferment the cabbage for another 3 days, not forgetting to pierce it every day. You can store sauerkraut in a barrel in the basement for at least the whole winter.

Preparing for the winter

Since this cabbage is laid for the winter, you will have to wait seven whole days for it. It's not that much for the taste. Believe and check!

It will take 7 days to prepare.

One serving contains 32 calories.

How to cook:

1. Rinse the heads of cabbage and remove the top leaves from each one.
2. Next, cut the fruit into large pieces and remove the stalks.
3. Chop the garlic into thin slices.
4. Peel and wash the horseradish, grate it.
5. Peel and rinse the beets, cut into large pieces.
6. Finely chop the parsley, after washing with cold water.
7. Rinse the chili and cut into rings.
8. Combine with bright root vegetables, horseradish, parsley, garlic, cabbage.
9. Remove the water from the heat and dissolve sugar and salt in it.
10. Then remove from heat and cool until warm.
11. Pour over the vegetables, cover with a plate and refrigerate for a week.

Tip: chili can be replaced with ground red pepper.

Take note of how to prepare a variety of sauerkraut salads. Treat your family and friends with vitamin-rich snacks during the cold season.

Here you will learn how to cook delicious sauerkraut soup.

If you love vegetables and fruits, try nutritious beet and apple salads.

Tips for choosing and preparing ingredients

Late varieties are usually chosen for fermentation. The heads of cabbage must be cleared of outer leaves, the stalk removed, damaged areas cut out and cut into small chips. The width of the pieces is about 3 mm. Convenient if the heads of cabbage are small. They are considered more tender and tasty. Vegetables must also be fresh, without signs of rotting or drying.

Important! For fermentation, be sure to choose dishes that do not react with acids and salts. These include glass, enamel, stainless steel, ceramic dishes.

In winter, sauerkraut is used to prepare salads and as a separate snack. The best time to start fermenting cabbage is September-October. Although you can prepare this healthy dish at any time, because its main components are available almost all year round.

Korean recipe

Everyone knows that if there is at least a little something Korean in the recipe, then it will be spicy. Here we have a light version because there is no chili and there is not much garlic.

It will take 1 day to prepare.

One serving contains 46 calories.

How to cook:

1. Wash the cabbage and discard the outer leaves.
2. Cut the head of cabbage into cubes measuring 2x2cm, remove the stalk.
3. Peel and rinse the beets, grate them.
4. Grate or cut the garlic into strips.
5. Peel the onion and cut into half rings.
6. Combine cabbage, beets, garlic and onion in a bowl.
7. Pour the water into a bowl, add bay leaves, sugar, butter, salt and black pepper.
8. Remove to the stove and bring to a boil.
9. Cook for about five minutes, then remove from heat and pour in vinegar.
10. Pour over the vegetables, stir and cover, let sit for a day.

Tip: to make vegetables marinate faster, you can use Chinese cabbage instead of white cabbage.

Beet salad for the winter - Delicious salad recipes in jars

How to salt Chinese cabbage according to proven recipes. Chinese cabbage for the winter

Continuing the theme of preparations, today we will prepare a beet salad for the winter.

In everyday life, beets are divided into ordinary, fodder and sugar. The spread of beets began from time immemorial.

In Babylon, leaves were used as food, and roots were used as medicine. After all, beets contain folic acid, with the help of which young cells are created, which leads to rejuvenation of the body, and is rich in potassium, magnesium, copper, zinc, iron, iodine, and antioxidants. Regular consumption of this vegetable reduces the risk of cancer and heart disease.

This is a low-calorie product - 100 grams contain only 40 kcal.

Beetroot is consumed raw, heat-treated; its leaves, rich in vitamin A, are used for salads and soups. Beetroot juice is very healthy, but even in canned form it retains many beneficial substances for health.

Detailed recipes for preparing salads for the winter

Sauerkraut salad with beets and carrots

Carrots, of course, will not make the preparation brighter, because it will turn pink, like everything else. But it will definitely make it more useful!

It will take 5 days to prepare.

One serving contains 25 calories.

How to cook:

1. Wash the cabbage and remove the top leaves.
2. Cut into strips, cut out the stalk and remove.
3. Knead it and put it in a bowl.
4. Wash the beets and carrots, peel them and cut into bars.
5. Peel the garlic and cut into slices. You can rub it, but the effect will not be the same.
6. Next, place in a large jar in layers: pepper, bay leaves, garlic, cabbage, carrots and beets.
7. After this, repeat the layers.
8. Pour water into a saucepan and add salt to it.
9. Remove to the stove and let it boil.
10. Pour over the vegetables and cover them with a lid or plate.
11. Let it brew for at least five days.

Tip: carrots can be grated or cut into rings or strips if desired.

Description of preparation:

Cabbage is a very healthy and tasty product.
You can cook anything from it: stewed, fried, pickled, salted and fermented dishes. One of my favorite ways to cook cabbage is to ferment it with beets. This appetizer can be safely served on a festive table; its beautiful color and piquancy will undoubtedly delight your guests. And so that everything works out for you at the highest level, I described in detail the recipe for making sauerkraut with beets and added a photo. Main ingredient: Vegetables / Cabbage / Beets Dish: Preparations / Pickling

Tricks and Tips

To ensure that the cabbage retains a pleasant taste and aroma, we recommend skimming any foam that will certainly appear from the surface. You also need to pierce it with a skewer or toothpick so that air gets inside and the vegetables marinate evenly.

If you want your workpiece to be stored for as long as possible, keep it in a cool and dark place. The room temperature should not be above zero. It would be ideal if it was a basement or cellar.

The cabbage will remain crispy if you don't chop it too finely and if you mix it gently with the rest of the ingredients. Horseradish in this pickle wouldn’t hurt either. It will prevent the vegetable from becoming soft.

The sauerkraut that we offer you today is liked by everyone without exception. And your family, believe me, will definitely fall in love with this pickle! It is so tasty and aromatic and at the same time tender that it is simply impossible to refuse or pass by. Bon appetit!

Recipe with horseradish and beets

And finally, I’m sharing the easiest recipe for cabbage with horseradish. It makes an excellent spicy appetizer for a good feast. Let's begin.

For this recipe we will purchase the following ingredients:

• 2 heads of cabbage;
• 1-2 beets;
• 1-2 heads of garlic;
• 100 g horseradish root;
• a bunch of greenery;
• 2 liters of water;
• 100 g salt;
• 100 g sugar.

Let's get started:

1. Wash the cabbage and cut into large pieces.
2. Peel the beets and cut into squares.
3. Horseradish on a grater.
4. Peel the garlic and herbs and chop finely.
5. First put the cabbage in the bowl, then the beets with horseradish, then the garlic and herbs.
6. Pour water into the pan, add salt and sugar. Bring to a boil and remove from heat.
7. Fill our cabbage with brine, put a load on top and leave for 2 days.
8. Transfer the mixture into jars, close and leave for another 5 days. That's all!

Housewives note: for this recipe, it is best to use dill and parsley as herbs.

How to speed up the ripening process? - instant recipe

Sometimes you don’t want to bother with cooking for a long time, but you can enjoy crispy cabbage without a lengthy process. A quick recipe for sauerkraut with beets will delight novice housewives.

Required Products:

• The cabbage is small;
• Buryak 1 piece;
• Horseradish (optional) several small pieces;
• Carrot;
• Parsley optional;
• Rock salt 2 tablespoons;
• Granulated sugar 1 tablespoon;
• Bay leaves.

Almost every housewife has her own recipe for sauerkraut. But you will probably need a quick recipe when the idea suddenly comes to decorate the table with a delicious snack.

We start by preparing the vegetables. We wash and clean. Next, chop the cabbage. Today, convenient shredders are sold that simplify this process.

And now it's time for tips for quick ripening. Shredded cabbage cooks faster than chopped cabbage.

Place the cabbage in an enamel container. Grate beets and carrots, add parsley and horseradish if desired.

Mix all products thoroughly. Boil water and add salt and sugar to it. You may notice that there is no vinegar in this recipe. The fact is that vinegar makes the cabbage pickled and only the name remains from the classic recipe.

Hot brine will speed up the process!

Next you need to put pressure on the cabbage, this could be a heavy pan of water. Some people keep a special and large cobblestone at home for such purposes. It is the pressure that will make the cooking process quick!

In two days the cabbage will be ready. Instant sauerkraut with beets recipe is the way to go when you need to quickly come up with an appetizer that everyone will like.

Recipe without vinegar in chunks with a twist

Rich brine, juicy vegetable company with carrots and a spicy accent from Borodino bread. The proportions are also notable - for a large family. Once you put in the effort, the impressively crispy snack will delight your loved ones and guests for a long time.

We need:

• White cabbage – 5 kg
• Beets - 2-3 pcs. (about 350 g)
• Carrots - 2-3 pcs. (about 300 g)
• Garlic - 1 head (the size of a chicken egg)
• Hot pepper (chili) - approximately 1 pc. (average 8-10 cm, adjust to taste)
• Borodinsky bread - 100-120 g (optional)
• 2 pieces of gauze (according to the diameter of the fermentation vessel)

For the brine:

• Drinking water - 2.5 l
• Sugar - 125 g
• Salt - 125 g
• Allspice - 12-13 pcs.
• Cloves - 3-4 pcs.
• Bay leaf - 3-4 pcs.

Other spices - to taste, for example, black peppercorns and cumin or cumin, but little by little - about 1/4 teaspoon

Important details.

• Don’t forget to check which varieties are suitable for pickling at the end of the article.
• If you want to make less, reduce all ingredients proportionally.
• Let us remind you that this preparation must be kept cool. It may not be convenient for you to make it in large quantities for future use. Take a closer look at pickled cabbage salads that are suitable for storage in apartment conditions.
• By the way, cabbage from your personal garden can be well preserved directly in forks, hanging in bags in the cellar or in a dry basement without pests.

How to cook.

First we'll make the brine. We need to pour all the ingredients into hot water and boil them for 2-3 minutes, stirring until the sugar and salt are completely dissolved. Remove from heat and let cool. We will pour the cooled solution over the vegetables.

We clean the cabbage head from the top leaves and wash it in running water. Cut into medium pieces - up to 5 cm. Peel the beets and carrots and chop them on a large regular grater. A more sophisticated option is a thin straw on Berner.

Peel the garlic into slices and cut into slices, or pulse in a blender a couple of times until large pieces are formed. We use chili peppers for the love of spiciness. A smaller or larger piece and without seeds if you are inclined towards delicate dishes for every taste.

For fermentation we will use a convenient large container. Pans (stainless steel or enameled) or a bowl made of glass or inert plastic are suitable. Before using the dishes, wash them thoroughly without cleaning products - just with baking soda and warm water.

Alternating layers to the top, place the prepared products in this order:

• slices of bread: cover the bottom with them and cover with gauze in 1 layer;
• chopped cabbage (you can press it slightly in your hands for juice);
• garlic slices and chili pepper;
• straws from beets and carrots.

Fill the fermentation with cooled brine. Don't be afraid that there seems to be little liquid. It shouldn't cover the mixture. Already in the process of ripening, the vegetables will give up their juice.

The last step is to put pressure on the cabbage. We use a plate with a diameter slightly smaller than the pan and a fairly heavy bottle of water - 4-5 liters. We keep the workpiece in the kitchen (warm) for quite a long time - 4-5 days, sometimes up to six. We pierce the vegetable layer several times a day to maintain the correct fermentation process. If you feel like your brine is becoming sticky, don't be alarmed. These are features in the middle of the process.

From the 3rd day, try and decide if it’s time to put the vegetables in the cold. You will immediately understand that they are ready: the cabbage taste will be classic pickled.

Don’t forget to transfer the finished cabbage and beets into clean containers with a tight-fitting lid and without the bread that we placed on the bottom. Ideally, although not necessarily, you should keep this beauty in the cold for another 7 days - until the most saturated result.

Not only is it delicious without a bit of vinegar, but this beauty is also healthy to the highest standard. She's a bit of a hassle. Well, patience, which is worth stocking up on, is a feature of any natural fermentation.

By the way, here is our favorite winter salad: add finely chopped onions and hard apple straws. Olive oil for dressing, and fresh Borodino bread rubbed with garlic for a bite. Yum-yum, worth a try!

Subtleties and secrets

When fermenting cabbage, you need to know a few simple secrets:

• For sauerkraut you need dishes and pressure that do not oxidize. At home, this is glass or enamel containers;
• Cabbage needs late varieties, as it contains more sugar. It is he who, fermented by lactic acid bacteria, causes the fermentation process and the appearance of lactic acid;
• cabbage must be properly harvested and stored;
• Frozen or frozen cabbage is not suitable for pickling;
• when kneading cabbage with salt, you do not need to be overzealous, otherwise the cabbage will be soft and not crispy;
• Cabbage needs room temperature to ferment. If, when fermenting without brine, fermentation has not begun within three days, you need to increase the weight of the oppression and add a little salted water to the cabbage. For the same purpose (to speed up fermentation), sometimes a crust of rye bread is placed at the bottom of the container, covering it with a cabbage leaf on top;
• When fermentation begins, a gas with an unpleasant odor will form in the cabbage. It needs to be released regularly. For this purpose, it is convenient to use a knitting needle, wooden or stainless steel - pierce and turn the cabbage in several places;
• The product should be stored in the refrigerator at a temperature of about 2°C, making sure that the cabbage is covered with brine. Without it, it loses its taste and vitamins.

Before moving on to the recipes, let me offer you useful tips on how to cook cabbage quickly, what secrets of sourdough exist, how to make sauerkraut crunchy and recipes for preparing it in jars.

Crispy cabbage with beet in Armenian style

Armenian cuisine offers us its classic recipe - how to easily prepare delicious and spicy cabbage with the addition of beets.

You will need:

• Cabbage – 1.5 – 2 kg
• Buryak (beets) – 200 gr.
• Carrots – 200 gr.
• Garlic – 10 – 15 cloves
• Hot pepper – 1 – 2 pcs.
• Dill in seeds – 1 tsp.
• Salt – 2 tbsp. for 1 liter of water

Without removing the stalk from the cabbage, chop it into random pieces about 5 cm in size.

Cut the beet into 4 parts, and then into slices half a centimeter thick. Carrots - in circles.

Boil water with salt.

Place the vegetables in a fermenting bowl in layers, sprinkle with garlic cloves and dill seeds. Place one hot pepper between the 1st and 2nd layers, and the second between the penultimate and last.

Fill the workpiece with hot salted water. Leave in a warm place for 5 days, periodically releasing gas from the bottom.

The result was a crispy and bright Armenian-style salad. Transfer it to liter jars and store in the cold.

Useful tips

Even if you follow the cooking recipe completely, the cabbage can still turn out hard or bitter, which will negatively affect the taste of the finished dish. To prevent this, follow a few useful tips:

The beets should be bright and juicy. Therefore, it is better to use fresh and ripe vegetables for preparations. The white cabbage variety is most suitable for sourdough; it lends itself better to sourdough. There should be no cracks or damage on the head of cabbage. It is recommended to give preference to late-ripening varieties. It is ideal to ferment cabbage in a wooden barrel

If you don’t have one, you can use glass or plastic containers for this purpose. It is important that the vegetables are completely covered with brine. Monitor the room temperature. The fermentation process will begin only at a temperature of 17 to 25 degrees

If necessary, place the container close to the heating device to speed up the process. It is not necessary to use pressure for sourdough. But, in this case, the vegetables must be compacted thoroughly. Ready sauerkraut can be stored in the refrigerator, on the balcony, caisson or underground. The optimal temperature is 1 degree Celsius.

Winter cabbage salad is easy to prepare, tasty and healthy. It can be served as a snack, eaten with any side dish, or used to prepare hot dishes. It is not recommended for use by people with stomach, gallbladder or kidney disease.