Sauerkraut with Horseradish
10 servings
40 minutes
Sauerkraut with horseradish is a traditional dish of Russian cuisine, known for its spiciness and rich flavor. This recipe traces back to folk methods of preserving vegetables, ensuring freshness and vitamins during the winter period. Horseradish adds sharpness and depth to the cabbage, while garlic contributes aromatic spice. The crunchy texture combines with a sweet-sour marinade, creating a balanced taste that awakens the appetite. Sauerkraut pairs perfectly with meat dishes, complementing them with its acidity and serving as a base for many traditional appetizers. A few days after preparation, it reveals a full spectrum of flavor nuances, becoming richer over time. This recipe is true art of fermentation that combines simplicity of ingredients with richness of taste sensations.
1
Chop the cabbage finely and mash it.
- White cabbage: 3 kg
2
Grate the carrot. Add grated horseradish and chopped garlic. Mix all ingredients and pack into jars. The contents are enough for 6 liters.
- Carrot: 1 kg
- Horseradish: 30 g
- Garlic: 10 cloves
3
Preparing the marinade. Add salt, sugar, and pepper to 4 liters of water and boil for 10 minutes. Let it cool, then add 3-4 tablespoons of vinegar essence.
- Water: 4 l
- Salt: 4 tablespoons
- Sugar: 400 g
- Black peppercorns: 15 pieces
- Vinegar: 4 tablespoons
4
Pour the marinade into the jars filled with cabbage and seal them. Store in a cool place. You can taste it after three days.
- Water: 4 l