Crispy sauerkraut with beets, quick preparation

It is known that white cabbage is useful for its vitamins and microelements. In addition, it contains a large amount of nicotinic acid, which gives healthy shine to hair and strength to nails. Therefore, in different countries for many years, cabbage has been harvested for the winter, for the period when the body lacks vitamins. Old recipes for sauerkraut have been preserved, and newer ways to salt cabbage have appeared. Sauerkraut with the addition of beet slices has been known for a long time; previously this appetizer was prepared in barrels. Nowadays, this dish is prepared in glass jars and stored in the refrigerator. This is such a bright, tasty and healthy snack. It is perfect for a family dinner and for a holiday table. In addition, such cabbage will become a real holiday during the Nativity fast.

The set of products is the simplest:

• - white cabbage – 2 kg;
  
• - red beets (medium) – 2 pcs.;
  
• - carrots – 1-2 pcs;
  
• - garlic – 3 cloves;
  
• - hot pepper (pod) – 0.5 pcs. or to taste;
  
• - pepper (peas), cloves, coriander.

Brine:

• - water – 2 l;
  
• - salt – 2 tbsp;
  
• - sugar – 3 tbsp. l;
  
• - vinegar 9% - 100 ml.

A quick recipe for crispy cabbage with beets

It is necessary to prepare all vegetables and peel them.

Spices and ingredients for marinade, measure according to recipe.

Using a knife, chop carrots, garlic and beets into thin slices, and cut hot peppers with kitchen scissors.

Cut the cabbage into large slices.

Place some carrots, beets, garlic and spices on the bottom of a 3 liter jar. Place cabbage slices tightly. If necessary, the cabbage pieces can be cut in half.

While filling the jar, add carrots, beets, and garlic to the cabbage. Add spices. Fill the jar to the very top.

Two liters of water must be poured into a pan, placed on the stove, and boiled. Pour salt and sugar into the pan and let it boil for a couple of minutes. Set the pan aside and immediately pour vinegar into the brine. Cover the pan with a lid to prevent the vinegar from evaporating.

After a minute or two, pour the prepared brine into the jar of cabbage. After a few minutes, there will be less water in the jar and the cabbage will absorb it. Fill the jar with the remaining brine.

Leave the jar indoors for a day, then put it in the cold. You can eat cabbage after three days.

A bright, tasty and healthy appetizer of cabbage and beets is ready.