Sauerkraut with beets and ginger - step-by-step recipe with photos

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Prepared by: Julia Vetrina

09.09.2016 Cooking time: 30 min

I suggest you learn how to cook cabbage marinated with ginger. This preparation will appeal to lovers of Asian notes in dishes. The spicy taste will be unforgettable.

Sauerkraut: benefits

Pickled cabbage is an ideal food for people who do not eat meat, as it is a source of vitamin B12 , synthesized by microorganisms.

In Ancient Rome, even the patricians considered cabbage an exquisite dessert delicacy, which in our time one can only marvel at. But a lot of kind and important words can be said about the benefits of this common vegetable.

Eating cabbage in any form improves health, builds resistance against certain diseases, helps with insomnia and even headaches..

It contains provitamins A, vitamins C, B1, B2, B3, B6, PP, K and anti-ulcer vitamin U. Cabbage is rich in many biogenic compounds, including phytoncides, enzymes, and mineral salts: potassium, sulfur and phosphorus.

Sauerkraut is considered one of the very good representatives of natural antioxidants . Beets and carrots and, of course, ginger have remarkable beneficial properties.

Cabbage is especially valued for the presence of a large amount of plant fiber , which helps the development of beneficial intestinal microflora and activates intestinal motor activity, preventing constipation.

Its cleansing function in the human body is very attractive: it removes cholesterol and helps prevent atherosclerosis.

Why is there ginger in the recipe?

This spice has a positive effect on health and leaves a pleasant aftertaste after eating the snack.

Sauerkraut with ginger helps restore intestinal flora , adding strength and health to the body. This is especially important for those who have encountered problems with the functioning of the digestive system after taking antibiotics. Pickled vegetables are also useful for people who have problems with intestinal flora.

By using ginger root in the process of sauerkraut, you provide yourself with not only a streamlined digestive system, but also a lower risk of catching a cold.

Benefits of sauerkraut with ginger:

• improves the functioning of the digestive system;
• reduces the risk of colds;
• promotes fat burning;
• has antioxidant properties;
• improves complexion.

Thanks to the warming properties of ginger, this vitamin salad is indispensable during the cold season to combat colds and flu.

How to choose cabbage and ginger for pickling

Pickled cabbage with ginger is a dish that no gourmet can resist. This is a dish that will definitely turn out delicious if you responsibly approach the selection of the basic products necessary for preparing the delicacy :

1. In many recipes, you can replace white cabbage with red cabbage . But when giving preference to a white vegetable, choose a head of late varieties, for example, Dobrovodskaya, Amager, Yubileiny, Belorusskaya, Slava, Kashirskaya, Podarok.
2. Pay attention to the leaves of the vegetable . They should be firm and look fresh. If possible, pinch off a piece and taste it, it should be sweetish.
3. Only healthy heads of cabbage that are not susceptible to rot, fungus, or bacterial infection can be used in cooking , which may be indicated by dark spots or other types of damage.
4. The head of cabbage must be whole and not cracked , otherwise it will lose most of its beneficial compounds. Knowing this, do not rush to chop the vegetable at home in advance; do it immediately before you start pickling the product.
5. The denser the cabbage, the better , the more likely it is that you will end up using a ripe vegetable.
6. We buy ginger that is dense, hard, and smooth . There should be no spots or wrinkles on it, which usually indicate that the product is old or diseased.

Secrets of making delicious pickled cabbage

• The forks of white cabbage must be elastic and dense, then the pickled cabbage will turn out tasty and crispy.
• The time for marinating cabbage depends on the cutting method: the thinner the slice, the less time is needed.
• For pickling, apple cider vinegar or table vinegar of varying concentrations is used, and you can also pickle with lemon juice or citric acid diluted in water.
• Any spices for pickling cabbage can be used - the most favorite ones, usually various peppercorns, garlic, bay leaves, cloves, you can use turmeric or special sets for Korean carrots.
• It is better to remove the bay leaf from the marinade after cooking and not leave it in the cabbage, otherwise it will become bitter and the taste of the bay leaf will be too bright and dominant. But if this doesn't bother you, you can leave it.
• Along with cabbage, you can pickle vegetables and fruits: bell peppers, carrots, apples, grapes and cranberries. Cabbage takes on a very rich flavor. You can always create your own unique recipe!

The best sauerkraut recipes:

Sauerkraut in jars

Recipes for cabbage preparations with ginger and other ingredients

We have many interesting recipes for pickled cabbage, some of which we have already shared with you. This is a very tasty cabbage, which is prepared with beets and carrots.

And today we offer some more delicious recipes that you will certainly enjoy. These will be very simple recipes, and slightly more complex recipes. And everyone can choose a recipe to their liking.

These snacks are very convenient to prepare ahead of time, before any holiday. They are always welcome on the holiday table for any occasion. Be it a birthday or New Year!

Traditional recipe

The classic recipe with ginger differs little from the popular recipe for sauerkraut . The main difference is the addition of spice.

Ingredients:

• 1 kg of white heads of cabbage;
• 20 g ginger root;
• 2 medium carrots;
• 1 tbsp. l. salt.

The cabbage is peeled from the outer leaves and chopped into thin strips. Transfer to a deep container, add salt . Mash well with clean hands until the vegetable becomes soft and releases juice.

Carrots and ginger are peeled and coarsely grated . Add to the cabbage and mash again. Taste the mixture and adjust the amount of ingredients.

The resulting mass is placed tightly into jars along with the juice . Leave to ferment, covered, at room temperature for 2-3 days.

Twice a day, pierce the contents with a knife or other thin object to release excess carbon dioxide. When fermentation stops, close the jar tightly and put it in the refrigerator.

Advice! During fermentation, it is better to place the container in a tray so that excess liquid does not leak out. Do not put the lid on too tightly: carbon dioxide produced during fermentation must escape.

By the way, cabbage acquires a special taste a week after fermentation.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage . And what a benefit! We all know how beneficial ginger is. And in combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients:

• cabbage – 1 fork (2 kg);
• bell pepper - 1 pc.;
• carrots - 1 pc.;
• garlic – 4-5 cloves;
• ginger - 70 g;
• water - 1.5 liters;
• sugar - 5 tbsp. spoon;
• salt -3 tbsp. spoons;
• vegetable oil - 5 tbsp. spoon;
• bay leaf - 3 pcs.;
• ground black pepper - 0.5 teaspoon;
• apple cider vinegar - 150 ml.

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Cut the cabbage, carrots, garlic and pepper into thin strips. Peel the ginger and cut it into translucent circles. Place all the vegetables in the pan, mix gently, but do not mash .

We prepare the marinade like this : bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.

Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid. We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.

Sauerkraut with apple and ginger

With ginger and apples, the recipe for such sauerkraut will be more interesting , and it will take a little time to prepare.

Components:

• 1 large head of cabbage;
• 3 carrots;
• finely grated ginger, 1 tbsp. spoon;
• 1 apple;
• half a tablespoon of salt.

Cut the cabbage, peeled from the top leaves, into thin strips. Grate the carrots and apple. After mixing the ingredients in one container, add salt and let stand for half an hour until cabbage juice appears . Then mix everything thoroughly with your hands so that the juice stands out even more.

Then place the ingredients in a glass jar, remembering to press down from time to time to release the air from the jar. Cabbage with carrots and apples must be kept completely in liquid; to do this, pour the remaining brine into a jar.

Room temperature is especially suitable for fermentation. After the second day, move the jar to the refrigerator or other cold place, where the product will ferment for about another week or two.

Important! Pierce the cabbage daily with a knife or wooden stick to release excess gases from the jar.

Garlic-ginger pickled cabbage: recipe

An interesting recipe that combines two unusual main ingredients : garlic and ginger.

Ingredients:

• 3 kg cabbage;
• 1 carrot;
• half a bell pepper;
• 60 g fresh ginger;
• half a head of garlic.

Marinade:

• 1.5 liters of water;
• 160 g salt;
• 100 g sugar;
• 75 ml vegetable oil;
• half a teaspoon of ground black pepper;
• a few pieces of bay leaf;
• 140 ml apple cider vinegar.

Advice! Pickled cabbage requires a firm, large, and tight head to produce a crunchy flavor.

Shred the cabbage on a special grater, and the carrots on a coarse grater or a grater for making Korean carrots. If you want to use bell pepper, you need to peel it, remove the stem and seeds, then cut into thin long pieces.

Squeeze the garlic cloves using a press . If you don't have a press, just cut the garlic into small slices. Pickled cabbage with the addition of dried garlic, if desired, will add even more aroma and taste to the dish.

Peel the root of the ginger plant, cut into thin slices or use 2 tablespoons of dried ginger. Mix all the ingredients in a large saucepan , preferably enamel, and crush the cabbage a little, just don’t overdo it.

To prepare the marinade, boil water, add the ingredients indicated in the recipe, with the exception of vinegar . Boil the liquid for ten minutes, then remove the bay leaves and add vinegar. That's the whole marinade recipe.

You can marinate the dish by pouring hot marinade into a pan with vegetables . Next, place a plate on top of the cabbage and place something heavy on it (you can use a jar of water). The entire cut should be completely covered with brine.

After the cabbage has cooled completely, pack it tightly into jars and put it in the refrigerator . Within 24 hours you will have a delicious dish that you prepared yourself. The shelf life of the finished product is a month in the refrigerator.

Spicy recipe for sauerkraut with beets and ginger

we offer for sauerkraut with beets and ginger is distinguished by its exquisite piquancy and colorfulness.

To prepare cabbage according to this recipe:

• cabbage (red or white) - 1 kg;
• sea ​​salt - 1.5-2 teaspoons;
• fresh beets - 82 g;
• fresh carrots - 183 g;
• fresh ginger - 18 g;
• fresh turmeric - 18 g;
• fresh garlic - 12 g.

Heads of fresh cabbage should be firm and spotless; rough leaf veins should be cut off with a knife. The upper non-white leaves are removed, and the head of cabbage itself is subjected to fine shredding of only its leaves . Chopped cabbage is placed in a container convenient for mixing.

The cabbage is chopped, and you need to add sea or table salt , the packaging of which says that it is suitable for canning. After adding salt, the entire mass of chopped cabbage must be mixed with very clean hands, and then rubbed with your hands until juice appears, for about 10 minutes. The volume of cabbage will decrease.

Grate, on a medium or coarse grater, as you prefer, fresh peeled and washed beets and carrots , which will add their bright colors to the final version of the cabbage dish and make it orange-purple.

Also prepare a mixture of chopped fresh garlic, fresh grated ginger with the addition of turmeric for a refined taste . Add the resulting spicy mixture to the beautiful cabbage mixture. Mix everything thoroughly, rubbing the entire mass for 5 minutes with very clean hands.

At this stage, you should taste the product and add, at your discretion and taste, the missing ingredients.

All that remains is to place all the prepared vegetable mass into dry and sterilized (room temperature) glass jars with clean hands . When filling jars, sauerkraut with beets and ginger should be compacted to the top so that the juice is level with the thick part of this preservation, and the thick part itself does not reach 1.5-2 centimeters to the edges of the jar. If necessary, add clean drinking water.

Place the jars so as to exclude direct sunlight, in a relatively cool place. Under such conditions, the further natural fermentation process occurs smoothly and without peroxidation for approximately 10-14 days .

After the period of pickling cabbage in this way, you will receive an excellent vegetable snack, vitamin-rich in all respects , containing probiotics, spicy, crispy, piquant and aromatic. You can later store this pickled product like regular sauerkraut.

On a note! If desired, the snack can be sterilized for longer storage in jars under a hard lid within 40 minutes from the moment cold external water boils, in which sterilization will take place. Roll up the finished jars under a hard or screw lid and when you open them, you will have freshly fermented sauerkraut on your table - nothing useful will be lost.

Delicious cabbage marinated with ginger

Many people know that cabbage is not just a tasty vegetable, but also a healthy product. To cook cabbage deliciously and preserve all these important elements for the body, many resort to pickling. A good example is cabbage marinated with ginger.

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Add a third one in the form of bell pepper to the two main ingredients, and you will get a delicious vitamin salad that will delight any fan of prepared preparations with its interesting spicy notes.

Main components of the snack:

• white cabbage – 1.5-2 kg head;
• garlic – 5 cloves;
• bell pepper – 2 pcs.;
• medium-sized carrots – 1 pc.;
• fresh ginger root – 60 g.

Ingredients for preparing the marinade:

• sugar – 4-5 tbsp. l.;
• water – 1.4 l;
• salt – 3 tbsp. l.;
• vegetable oil - 4 tbsp. l.;
• bay leaves – 2 pcs. (not necessary);
• ground black pepper - 0.5 tsp;
• apple cider vinegar - 150 ml. (can be replaced with a regular table bottle in a volume of 100 ml).

First, let's prepare the vegetables. Wash the cabbage thoroughly and remove the leaves from the top. We chop the product using a vegetable cutter or a special knife. Wash the carrots, removing lumps of earth, peel them, rinse them again, and grate them (large regular or “Korean”).

Wash the bell pepper, remove the stem, cut into two parts to get rid of the internal seeds and drag. The peeled vegetable is rarely cut into thin strips. We wash the ginger root, peel off its skin with a knife, and cut it into not too thick circles.

the chopped vegetables in one shallow container and distribute them evenly.

We proceed to preparing the marinade, for which, first of all, we boil water with the addition of spices, sugar, and salt . After boiling, leave the pan on the stove for another 4 minutes, then add vinegar and mix everything.

Pour the hot marinade over the main ingredients so that they are completely covered with liquid. We cover the container, if necessary, make a press in the form of a plate of small diameter (to cover and press down all the products), under the “load”.

Leave the product to cool at room temperature . Transfer the cooled pickled vegetable to the refrigerator, where it should remain overnight. 24 hours is more than enough time for the vegetable to become savory.

Important! We store the finished vitamin delicacy in the refrigerator for a maximum of 4 weeks from the date of preparation.

When serving the dish , add additional oil to it.

Cauliflower marinated with ginger

If you don’t really like sauerkraut or pickled cabbage, but want to try something exotic, try cauliflower in a sweet marinade - unusual, exotic and tasty.

Take 1 kg of cauliflower, peel it from the leaves and divide it into inflorescences. If necessary, rinse the cabbage in cold water. After this, immerse the cabbage in a container with cold water and lemon juice (squeezed from 1-2 lemons) for 2 hours . At this time, cook the syrup from 500 g of water and the same amount of sugar, boil the syrup and cook it until thick, stirring constantly with a wooden spoon.

After the time has passed, drain the cabbage in a colander, and when the water has drained, transfer the cabbage to sterilized jars, adding a small piece of peeled ginger (1.5 cm) to each.

Pour boiling water with lemon juice added to the cabbage . Let sit for a couple of minutes, drain the water and pour the sweet marinade over the cabbage.

Seal the jars with lids; as soon as they have cooled, put the cabbage in the refrigerator . In 2 days the cabbage will be ready.

How to cook

The classic recipe with ginger is not much different from the popular recipe for sauerkraut. The main difference is the addition of spice.

Ingredients:

• 1 kg of white heads of cabbage;
• 20 g ginger root;
• 2 medium carrots;
• 1 tbsp. l. salt.

Preparation:

1. The cabbage is peeled from the outer leaves and chopped into thin strips.
2. Transfer to a deep container, add salt. Mash well with clean hands until the vegetable becomes soft and releases juice.
3. Peel carrots and ginger and grate coarsely. Add to the cabbage and mash again.
4. Taste the mixture and adjust the amount of ingredients.
5. The resulting mass is placed tightly into jars along with the juice. Leave to ferment, covered, at room temperature for 2-3 days.
6. Twice a day, pierce the contents with a knife or other thin object to release excess carbon dioxide.
7. When fermentation stops, close the jar tightly and put it in the refrigerator.

During fermentation, it is better to place the container in a tray so that excess liquid does not leak out. Do not put the lid on too tightly: carbon dioxide produced during fermentation must escape.

By the way! Cabbage acquires its special taste a week after fermentation.

Terms and conditions of storage

Subject to storage conditions, the snack will retain its taste and beneficial properties for a long time.:

• ideal temperature - from +1...+5°С;
• air humidity - 85–95%.

A refrigerator or cellar works well . In the freezer the shelf life increases to 8 months. Cabbage is not re-frozen, so it is laid out in small portions.

In plastic containers, the shelf life is from 3 to 6 days.

The most convenient and popular storage option is glass jars . They are first washed well with soda and sterilized. This way, vegetables will not lose their properties for 1–1.5 months. Vegetable oil poured on top increases shelf life.

Important! The brine must completely cover the vegetables, otherwise the top layer will deteriorate and darken.

Pickled spicy cabbage in the refrigerator in an open form does not spoil for 7–10 days . Vegetables will last about 2 months in a tightly closed jar.

Advice from experienced housewives

We invite you to familiarize yourself with the recommendations that will help you prepare a tasty and healthy snack :

1. Late or mid-late variety cabbage is suitable for pickling The whiter the leaves, the crispier the snack will be.
2. Choose dense vegetables that crunch when squeezed. Those with dark spots, mold, or damage are not suitable.
3. Fresh ginger root is taken dense and smooth . A loose structure, wrinkled skin, dark spots and mold indicate long or improper storage of the spice, which has lost its benefits and taste. The fresher and longer the ginger, the more essential oils it contains.
4. Before the ingredients are mixed and sent for fermentation, they are prepared. The top 2-3 leaves are removed from the head of cabbage: they are already limp, have damage and will not crunch. Shred the vegetable into thin strips, into squares, or simply divide it lengthwise into several parts. Ginger is peeled and grated or cut into strips.
5. During the entire fermentation period, you should remove the lid daily to allow the accumulated gas to escape and monitor the level of brine, which should be a little in excess - the surface without brine will quickly become moldy. Once or twice a week you need to pierce the entire mass with a clean knitting needle to the bottom in 2-3 places so that air bubbles come out of the bottom and the fermentation itself spreads evenly throughout the entire mass of the product.
6. All items and utensils involved in cabbage fermentation must be thoroughly washed and sterilized. Sterilize the pickling jars in a way that is more convenient for you: over steam, dry in the oven, but so that by the time the cabbage mass is placed in them, they are cooled and dry.
7. After 10-14 days, when the fermentation is completed and our sauerkraut with ginger is completely ready, you can transfer it for long-term storage under a soft lid to cold places, for example, a cellar or refrigerator, where they can be kept for 3-6 months.

Note! With the dry fermentation method, add 1 tbsp per 1 kg of cabbage. l. heaped salt (30 g). For the brine method, 1 kg of vegetable will require 1 tbsp. l. salt without a slide (25 g).

Recipe Variations

There are many variations on the classic sauerkraut and ginger recipe. By adding various ingredients, a familiar salad takes on new notes in taste and aroma.

With ginger and apple

An apple will add fruity notes and a pleasant sweet and sour tint to the salad.

Ingredients:

• 1 kg cabbage;
• 3 carrots;
• 1 tbsp. l. ginger root;
• 1 apple;
• 1 tbsp. l. salt.

Preparation:

1. The head of cabbage is chopped into thin strips. Coarsely grate carrots, apples and ginger.
2. Mix the ingredients in a large bowl, add salt. Let stand for 30 minutes to release the juice. They knead everything well with their hands.
3. Transfer the mixture into a glass jar, pressing tightly to allow air to escape. Pour out all the juice so that the vegetables are covered.
4. Keep the snack at room temperature for 3 days, periodically piercing the contents with a knife to the very bottom. By the end of the third day, the jar is closed and placed in the refrigerator.

With ginger and garlic

The recipe is interesting because garlic and ginger give the cabbage a special piquancy.

Ingredients:

• 1 kg cabbage;
• 1 carrot;
• 20 g fresh ginger;
• 3 cloves of garlic;
• 1 tbsp. l. salt.

Preparation:

1. The head of cabbage is crushed on a special grater or chopped into not too narrow strips.
2. Grate carrots on a coarse grater. Ginger is cut into thin slices. The garlic is passed through a special press or grated.
3. Mix all the ingredients in a large saucepan, stir them with salt to release the juice.
4. Place tightly in a glass jar, and pour all the juice into it.
5. Leave the mixture to ferment at room temperature for 2-3 days. Carbon dioxide is released with a knife twice a day.
6. At the end of fermentation, close the jar tightly and put it in the refrigerator.