Sauerkraut with beets

Sauerkraut with beets looks bright and unusually appetizing. This appetizer combines the valuable properties of two extremely healthy vegetables.

Ingredients

• White cabbage - 5 kg
• Beets - 300 g
• Salt - 100 g

Directions

1. Prepare the ingredients.
2. Wash dishes for salting cabbage - an enameled bucket or pan.
3. Peel the top leaves from the cabbage and chop.
4. Blanch beets for 5 minutes in boiling water, cool. Peel and cut into strips or grate on a coarse grater.
5. Mix cabbage with beets and salt, grind well and put in a bowl prepared for salting.
6. Cover with a towel or napkin and put a load (you can use a stone or a jar of water). Leave in a warm place for 2-3 days for fermentation, then take it to a cool place (for example, on a balcony). Be sure to pierce the cabbage (with a rolling pin or knife) 2-3 times a day during fermentation to remove air. Cabbage sours in a cool place for 7-8 days.
7. Ready sauerkraut with beets can be transferred to jars and stored in the refrigerator so as not to peroxide.
8. Serve sauerkraut with beets with onions and vegetable oil.
9. Bon appetit!