Sauerkraut with horseradish and carrots. Sauerkraut with horseradish and garlic Sauerkraut with horseradish and honey

This dish is carefully passed down from generation to generation. Previously, each housewife had her own way of preparing a dish. Some of them will be presented in this article.

About the benefits of sauerkraut

This product is often called "stomach attendant". It contains lactic and acetic acids, which prevent the development of putrefactive bacteria. In addition, sauerkraut is indicated for lack of appetite and bloating. It significantly improves metabolism in the body. It contains large quantities of vitamins B12 and B6, as well as nicotinic acid. A real treasure trove useful substances is sauerkraut with horseradish. It is useful for everyone to know the recipes for its preparation. Let's look at the most popular of them.

Sauerkraut with anise and horseradish. Ingredients

This product goes well with boiled vegetables. Therefore, it is good to add it to winter salads, for example, to vinaigrette. To prepare the dish you will need following products:

- 1200 grams;
horseradish root - 30 grams;
anise - 5 grams;
water - 1 liter;
salt - 30 grams;
sugar - 25 grams.

Cooking method

First of all, the horseradish root must be washed, peeled, cut into pieces and grated or chopped in a blender.

Now you need to cook the brine. To do this, add salt (one tablespoon) and sugar (one dessert spoon) to boiling water. The liquid should cook for a few more minutes, after which it must be removed from the heat, cooled and strained thoroughly.
Then you should peel the cabbage head from the top leaves. After this, you need to finely chop the vegetable, add horseradish and anise to it, mix everything well.
Next, you need to put the food in a separate container, fill it with brine and cover it with a saucer on top. You can put a small weight on it, which will compact the cabbage and completely drown it in the liquid.
After this, the container must be placed in a warm place for several days to complete the fermentation process. You should periodically check the pickle for taste and remove any foam that forms. To do this, use a wooden spatula to pierce the cabbage to the bottom in different places. Otherwise, the vegetable will taste bitter and acquire an unpleasant odor.
After about five days, the dish will finally be ripe. In order for the fermentation process to stop, the product should be placed in the refrigerator.

This is how sauerkraut is prepared with horseradish and anise. It can be served both as an independent dish and as a spicy appetizer.

Cabbage with horseradish and bell pepper. Ingredients

This is another way to prepare the dish. It is created from the following products:

cabbage - 2 kilograms;
bell pepper - 500 grams;
carrots - 5 pieces;
horseradish - 2 sticks;
garlic - 2 heads;
water - 1 liter;
sugar - 1 tablespoon;
salt - 1 tablespoon (with top);
nine percent vinegar - 1 tablespoon;
sunflower oil - 100 grams;
black pepper - to taste.

Cooking method

First of all, you should make the marinade. To do this, you need to combine and mix water, salt, sugar and butter in one container. Then you need to boil the liquid for five minutes and add vinegar to it.
Now you need to wash, peel and chop all the vegetables. Garlic and horseradish should be grated on a fine grater, cabbage should be chopped into thin strips, peppers and carrots should be cut into strips.
Next, you need to mix the vegetables, put them in glass jar, carefully compact and pour in the prepared marinade.
The jar of cabbage should be placed in a cool place: a cellar or refrigerator. The dish will be ready in three to four days.

It turns out to be spicy, slightly sweet and crispy sauerkraut with horseradish. The recipes for this dish will be useful to every cook.

Sauerkraut with beets and horseradish

Experts say that the fermentation process occurs better in enamel dishes. Whether this is true or not, you can see from your own experience. In the meantime, let’s find out how to prepare horseradish. To create this dish you will need the following ingredients:

white cabbage - 5 kilograms;
beets - 300 grams;
horseradish root - 100 grams;
garlic - 100 grams;
parsley root - 50 grams;
water - 3 liters;
salt - 150 grams;
sugar - 0.5 cups.

Cooking method

Sauerkraut with horseradish is quite easy to prepare. A step-by-step culinary recipe involves performing the following steps.

First you should wash and peel the vegetables. Then you need to chop them: cut the cabbage into large pieces, the beets into small slices, and mince the horseradish and garlic through a meat grinder.
Next, you need to place the products in an enamel container in layers. You need to place cabbage at the bottom, then horseradish, then beets and finally spices.
Now you should cook the brine. To do this, you need to boil water and dissolve salt and sugar in it.
Then the liquid must be cooled to approximately fifty degrees, and then poured into a container with vegetables.
The product should be left to ferment at room temperature for approximately five days.

Sauerkraut with horseradish should be stored in a dark and cool place. Recipes for its preparation do not include preservation, since in this case the product will lose most of its nutrients.

Conclusion

Now you have an idea of how to prepare an appetizing and healthy dish for the winter. Since ancient times, every housewife on Slavic land knew how to make sauerkraut with horseradish. Cooking recipes included adding apples, carrots, cranberries and other available products to the dish. Feel free to experiment! And you will succeed. Bon appetit!

The cabbage turns out moderately spicy, with a piquant flavor of horseradish and spices and turns out surprisingly crispy.

To prepare cabbage with horseradish, salted, pickled, pickled, it is best to buy horseradish at the market, and then grind the horseradish roots through a meat grinder or grate.

With such horseradish, the cabbage will turn out more tasty and aromatic, but purchased table horseradish in a jar is also quite suitable.

Daily cabbage with horseradish fast

Ingredients:

head of cabbage - 2 kg
carrots - 1 large
dill and parsley - to taste
garlic - 4-5 large cloves
grated horseradish - 2-2.5 tablespoons
salt - 3 tbsp. l
sugar - a little less than 1 tbsp.
bay leaf - 2-3 pcs.
peppercorns - 5-7 pcs.
vegetable oil - 2 tbsp
water - 1 liter

How to salt cabbage with horseradish per day:

1. Shred the cabbage into thin strips, grate the carrots on a coarse grater, and finely chop the greens.

2. Place in a large saucepan, at least 6 liters, add chopped horseradish and garlic squeezed through a garlic press. Mix everything thoroughly.

3. Prepare the brine. Pour water into a saucepan, dilute salt, sugar, add butter, bay leaf and peppercorns. Place on fire, let simmer for 5-7 minutes and remove from heat.

4. Pour hot brine over cabbage with horseradish and garlic and leave at room temperature for 12-15 hours.

5. Then put it in the refrigerator or on the balcony if it’s cold there.

The next day of preparation, you can eat the cabbage.

If you store it for more than a week, add 2-3 tablespoons of 9% vinegar to the marinade. This will not spoil the taste, but guarantees safety.

Sauerkraut with horseradish

Ingredients:

white cabbage – 2 kg
horseradish root - 100 g
carrots - 200 g
salt - 2 tbsp. spoons
sugar - 100 g
water - 1.5 l
bay leaf - 4 pcs.
black pepper - 10 peas

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How to ferment cabbage with horseradish:

1. Finely chop the cabbage, removing the top leaves.

2. Peel, wash and grate the carrots.

3. Peel and grate the horseradish, or grind it through a meat grinder.

4. Mix all the preparations, add bay leaf and black pepper. Place in a large saucepan.

5. Boil water, cool and make a brine in the proportion of 1 tablespoon of salt per liter of water. Pour the brine into the pan.

There is no need to pour a lot of water into the cabbage - it will release its juice during the fermentation process.

6. Cover the pan loosely with a lid to allow air access. Keep in room, stirring occasionally.

7. On the second day, the fermentation process will begin; after about 3 days, the cabbage and horseradish will be well fermented.

8. Add sugar to it, mix thoroughly and refrigerate.

Sauerkraut damn ready. You can eat it the next day.

Recipe for pickled cabbage with horseradish

Ingredients:

1 head of cabbage
2-3 large carrots
1 small horseradish root
3-4 cloves of garlic
2 tbsp. spoons of salt
half a glass of sugar
150 ml table vinegar
half a glass of vegetable oil
1 liter of water
cloves, bay leaf, peppercorns - to taste

How to marinate cabbage with horseradish:

1. Cut the cabbage as you like, but finely shredded is best. Transfer to a large bowl.

2. Peel and grate the carrots.

3. Grind the peeled horseradish root.

4. Place it on the cabbage and squeeze the garlic there. Mix well.

5. Bring a liter of water to a boil. Add salt, sugar, let dissolve, pour in vegetable oil, add bay leaf, cloves and peppercorns there. Boil for 3-4 minutes.

6. Add vinegar, stir and pour hot marinade over cabbage. Mix everything well.

7. Transfer to clean jars for storage. Do not pour out the liquid; cabbage marinated with horseradish and garlic will absorb a small amount of marinade in the first twelve hours, so you will need to add more.

You can eat cabbage right away, but it will taste better when your preparation has cooled.

Bon appetit!

Sauerkraut is a snack known since ancient times. It is eaten with meat and fish dishes, various salads are made from it, cabbage soup, soups, and borscht are cooked. It is not only tasty, but also very healthy. The fermentation products contained in sauerkraut have a beneficial effect on the microflora of our stomach.

Today I have one of the options for preparing such cabbage, namely with horseradish. It gives this dish a little heat and piquancy.

To prepare sauerkraut with horseradish and carrots, we take the products shown in the photo.

The main working tools in this recipe are a shredder and a grater. Remove the top leaves from the cabbage. For convenience, cut into three or four parts and finely chop or cut with a knife.

Peel the carrots, wash them and grate them.

We also peel and grate the horseradish.

Mix shredded cabbage with grated carrots and grated horseradish. Add bay leaf and black peppercorns. Mix these ingredients and place in a large saucepan.

Boil water, cool and make brine at the rate of one tablespoon of salt per liter of water. Pour the brine into the pan. You don’t need to pour a lot of water - the cabbage will release its juice. Cover the pan with a lid, but not completely, but so that air can flow in. We keep it in the room. Stir occasionally.On the second day, the fermentation process will begin.

After three days the cabbage will have soured well. Add sugar to it, mix thoroughly and refrigerate. It will be ready to eat tomorrow.

Sauerkraut with horseradish and carrots is ready.

Bon appetit!

In the article we discuss horseradish, its use in cooking and folk medicine. You will learn what medicines can be prepared from horseradish to treat coughs, gum inflammation, strengthen men's health, and also to improve immunity.

Common horseradish or horseradish is a type of perennial plant in the Brassica family. A seasoning of the same name is prepared from horseradish root.

Appearance (photo) of horseradish root

Horseradish has a thick and fleshy root, a straight, branched stem. The plant reaches a height of 50-150 cm. The basal leaves are very large, oblong or oblong-oval in shape. The leaves are heart-shaped at the base, the lower ones are pinnately divided, the upper ones are linear, entire.

Flower calyxes about 3 mm, petals about 6 mm, white, short-marigold.

The fruits are pods, oblong-oval, 5-6 mm long. The fruits are swollen, the valves are net-veined, there are 4 seeds in nests.

You can grow horseradish on summer cottage, read more in this article.

Chemical composition

Horseradish root contains the following substances:

essential oil;
lysozyme;
vitamins A, group B, C;
starch;
carbohydrates;
resinous substances;
fatty oil;
potassium;
calcium;
magnesium;
copper;
iron;
sulfur;
phosphorus.

The medicinal properties of horseradish are due to the presence of useful elements in its composition.

Beneficial features

Useful properties of horseradish root:

antibacterial;
antimicrobial;
antifungal;
antiviral;
hypotensive;
expectorant;
secretory;
diuretic;
hemostatic;
restorative.

What are the benefits of horseradish root? First of all, it has an antibacterial effect. The antibacterial properties of the root vegetable are provided by the protein substance lysozyme. It destroys the cell walls of bacteria. Therefore, horseradish is used in the treatment of colds and flu. Due to its antiseptic properties, horseradish root can also be used for ear and toothache.

Horseradish has antifungal and antiviral effects. Medicines based on it are used to destroy fungi and fight the herpes virus. When treating herpetic infections, horseradish relieves the symptoms of the disease in a short time.

Horseradish root juice stimulates the production of hydrochloric acid cells of the gastric mucosa and improves digestion. For this reason, it is used to treat hypoacid and anacid gastritis, and for the same reason, the root vegetable is prohibited for hyperacid gastritis, gastric ulcers and duodenal ulcers.

The cleansing properties of horseradish root are known, which makes it useful for the treatment of liver diseases. Horseradish cleanses not only the liver, but also blood vessels, reducing the level of bad cholesterol in the blood. It also lowers blood pressure.

Due to the diuretic properties of horseradish root, it is used to treat kidney and bladder diseases. The root vegetable promotes excretion excess liquid from the body and helps eliminate swelling.

Horseradish helps with radiculitis and rheumatism, increasing blood circulation in the joints.

Use in cooking

Horseradish has long been used in cooking as a base for a spicy snack or as a seasoning for various dishes.

Horseradish was used as a seasoning as early as 1500 BC. e. V Ancient Greece. In Rus' they began to use the root vegetable only in the 17th century. Horseradish was preferred in the preparation of various snacks. The active role of horseradish in cooking was primarily explained by its bactericidal effect, which is how people prevented colds and intestinal diseases.

Horseradish is an indispensable seasoning for jellied meat and fish aspic.. It goes well with fried, baked and smoked meat. Horseradish is added to mayonnaise, sauerkraut and other cold snacks. For more information about the use of horseradish in cooking, read the articles on how to grate horseradish and what can be made from horseradish.

Use in folk medicine

In folk medicine, horseradish is used primarily to treat colds.

We have already talked about horseradish root and its medicinal properties. In this section we will provide recipes for effective folk remedies for coughs, gum inflammation, to improve men's health and strengthen the immune system.

Cough mixture

Horseradish not only destroys germs, but also has an expectorant effect; it is used to soften and eliminate severe coughs.

Ingredients:

Grated horseradish - 1.5 teaspoons.
Honey - 1.5 teaspoons.

How to cook: Mix crushed horseradish with liquid honey.

How to use: Take 1 teaspoon 3 times a day.

Result: Horseradish softens a strong cough, promotes the removal of mucus from the bronchi, destroys infection and strengthens the immune system.

Infusion for gum inflammation

Horseradish has antiseptic and anti-inflammatory properties. An infusion of horseradish root will help get rid of gumboil and gum disease.

Ingredients:

Chopped horseradish - 1 teaspoon.
Boiling water - 1 glass.

How to cook: Fill the chopped horseradish with water. Infuse the medicine for 4 hours. Strain before use.

How to use: Rinse your mouth with horseradish infusion every half hour.

Result: Horseradish infusion eliminates inflammation and destroys the source of infection.

Immune booster

Horseradish root in combination with lemon is an excellent strengthening agent that will protect during the cold season.

Ingredients:

Horseradish root - 150 g.
Lemons - 3 pcs.

How to cook: Grind the horseradish root on a grater or in a blender. Squeeze the juice from the lemons, add it to the root vegetable pulp, stir.

How to use: Take home medicine half a teaspoon 2 times a day.

Result: Increases immunity.

Infusion for men's health

Horseradish infusion helps improve man's health. This medicine is recommended to be taken with reduced potency. Horseradish root is a powerful aphrodisiac.

Ingredients:

Horseradish root - 500 g.
Warm boiled water— 1.5 l.
Honey - 500 g.
Lemons - 3 pcs.

How to cook: Grind the horseradish root in a blender or mince. Place the mixture in a three-liter jar and fill warm water. Close the jar with a lid and leave the product for 7 days in a cool, dark place. After this time, add honey and lemon to the infusion and leave for another week. Strain before use.

How to use: Take horseradish water tincture 1 tablespoon 2 times a day before meals.

Result: Medicine increases potency, prevents the development of prostatitis. Read about the use of horseradish, lemon and honey in this article.

For more information about the benefits of horseradish, watch the video:

Contraindications

Now you know medicinal properties horseradish, contraindications for use:

individual intolerance;
gastritis with increased acidity of gastric juice;
stomach ulcer;
duodenal ulcer;
pancreatitis;
inflammatory diseases of the kidneys and liver;
pregnancy.

Before using horseradish in cooking, be sure to read the list of contraindications. Before using horseradish for medicinal purposes, consult your doctor.

What to remember

Horseradish's medicinal properties and contraindications depend on chemical composition, in which the main role is played by the substance lysozyme. Lysozyme provides the antibacterial properties of the root vegetable.
Horseradish helps with colds and flu, hypoacid gastritis, hypertension, viral and fungal diseases, and impotence.
Consult your physician before using for medicinal purposes.

Preface

Cabbage and horseradish are a very successful combination of ingredients. If cooked correctly, you will retain in these vegetables the maximum of nutrients that we all miss so much in winter.

Due to its specific taste and low calorie content, pickled cabbage is in demand at the autumn-winter table, especially as an addition to heavy meat dishes. First, let's look at the differences between pickled and sauerkraut for the winter. In the first case, the cabbage slices are poured with a marinade with vinegar, which adds sourness to the appetizer and is responsible for its preservation, and in the second, the cabbage acquires a characteristic taste thanks to the natural fermentation processes.

And although you can prepare the appetizer a little faster with the first option, pickled cabbage is considered less healthy due to the vinegar. So, what do we need to make cabbage marinated with horseradish for the winter? The proven recipe includes the following ingredients:

about a kilogram of cabbage (one medium head);
one onion;
one carrot;
about 100 grams of horseradish;
a large head of garlic.

This recipe also includes 3 bay leaves, several peppercorns, about 50 grams of salt, 100 grams of sugar, the same amount of vinegar and 1 liter of water. Don't forget to check when purchasing to see if the cabbage is bitter. It should be juicy and sweet, otherwise you can ruin the whole taste. First, finely chop the main ingredient with a knife or a special shredder. Next, grate the carrots on a coarse grater, and horseradish on a fine grater.

Pass the garlic through a garlic press, finely chop the onion into rings. For further preparation, we will need brine - boil a liter of water, to which we add salt and sugar, as well as bay leaf and pepper. After this, mix the vegetables and add the brine. It may still be warm, but not hot. In this form, everything should stand for a couple of hours in the kitchen until it cools completely, after which it is transferred to the refrigerator. One day is enough for the cabbage appetizer to soak in the marinade. That's it - your exclusive dish is ready!

If you decide to experiment and set out to pleasantly surprise your guests, then we suggest using the following recipe. This time we will use not only horseradish and cabbage, but also beets, as well as honey and garlic - yes, these two seemingly incompatible ingredients will add a specific taste to the dish. For a serving we take one and a half kilograms of cabbage, one carrot, a teaspoon of honey, 1 tablespoon of salt, 2 cloves of garlic, 30 grams of horseradish and one small beet. This recipe has a lot in common with cooking.

Slice cabbage leaves and grate the carrots on a coarse grater. Grind the horseradish on a finer grater. We press the garlic through the garlic and chop the beets into small slices. Put the beets aside, and mix the remaining vegetables and knead them a little with your hands so that they release the juice. Then we take an enamel pan, first put the chopped beets on the bottom, and the rest of the vegetable slices on top. At the same time, in another saucepan, add honey and salt to boiling water.

We wait until the brine cools to room temperature and pour it into the slices. To make the fermentation process go faster (3-4 days), weigh the workpiece down with something heavy. In addition to cabbage and horseradish, as well as marinade, you can add fresh dill and apple cider vinegar to the recipe. The last ingredient allows you to serve the appetizer on the table within a day, but do not forget that cabbage fermented for the winter will be much more beneficial.

All of these options are good when you have time to start preparing for the winter. However, according to the law of meanness, guests can show up at the most inopportune moment, when there are literally a few hours left for preparations. Fortunately, we have quick recipe. It includes a head of cabbage, one carrot, one red onion, 4 large cloves of garlic and (about 100 grams).

The brine for this recipe is made from a liter of water, 100 milliliters of vinegar and 150 grams of sugar, as well as 2 tablespoons of salt, one chili pepper, black peas, bay leaf and 200 milliliters of sunflower oil.

It is not difficult to prepare this recipe - we cut or grate cabbage, carrots, garlic, onions and horseradish, and at the same time boil the brine with the addition of the remaining ingredients. Fill the slices with warm brine and transfer the appetizer into jars. In theory, there should be enough brine so that there is a centimeter or two of liquid in the jar on top of the compacted vegetables. The resulting mixture is infused for about two hours and then transferred to the refrigerator or served.

Some cooks use red cabbage instead of regular cabbage for winter preparations, parsley instead of dill, as well as black currant leaves and celery greens. Dill seeds and red pepper are used for those who like something spicy. By the way, to obtain a brighter taste, additional ingredients can be minced and mixed with cabbage. Pickled cabbage slices will be saturated with spices and the aroma of greens much faster.