Recipes from cabbage with radish for the winter. Delicious recipes for cooking and preserving pickled radish with cabbage, including Korean daikon

02.04.2021

Vegetables ferment due to spontaneous fermentation. Lactic acid acts as a preservative. The fermentation process will take 3 to 5 days. In the morning and in the evening, you need to pierce with a knife or spoon and drain the excess juice. Fermentation is accompanied by the release of unpleasantly smelling gases, so do not forget to look after the workpiece.

Radishes can be fermented in brine:

Salt for brine is taken 5% of the amount of water.
To isolate its own juice, the product must be crushed (grate, chop).
Add 1.5-2% of the weight of vegetables to table coarse salt, you can also use gray sea salt.
ATTENTION: Salt is not the most important component of fermentation. It improves the taste and delays the process of pathogenicity. If you ferment the root crop for the preparation of dietary salads, then you can not add it.
On the first day - two, put the radish in a warm place, then send it to the refrigerator. Choose the right utensils for pickling. Containers should be wooden or glass.

Beneficial features

Radish has been credited with miraculous power since ancient times.. The builders of the Egyptian pyramids received the vegetable as an antimicrobial agent. From time immemorial, radish juice has been used to treat bronchitis. How to use and do no harm?

Among all vegetables, radish ranks first in terms of potassium, magnesium and calcium content. It also contains iron and phosphorus. Alkaline salts cleanse our body of metabolic products.
But you can’t get carried away eating vegetables for people with peptic ulcer, inflammatory processes in the stomach, small and large intestines. Contraindications for gout, liver and kidney diseases.

Recipes

in Korean

In Korean and Japanese cuisine, they cook white radish or daikon., which does not contain mustard oil, unlike black and green. It is not worth replacing the root crop with colored ones when preparing kimchi, a dish popular in Korea.

Laying out on the table:

Daikon - 1 kg.
Salt - 1 tbsp. a spoon.
Sugar - 1 tbsp. a spoon.
Soy sauce - 30 ml.
Ground red hot pepper or paprika - 0.5 tbsp. a spoon.
Green onion.
Garlic - 1 clove.
Fresh ginger - 1 tbsp. spoons.

Peel and cut the daikon into cubes.
Add salt and sugar to the diced bowl.
Stir, set for half an hour to salt and sugar.
Grate the garlic and ginger.
Finely chop the green onion.
Drain the juice into another bowl.
Add pepper, garlic, ginger to the cubes. Soy sauce and own radish juice about 30 ml each.
We mix everything. You can treat yourself to a snack after 2 hours. But Korean-style pickled radish will become a real Korean dish like kakdugi in 5 days. Do not forget to pierce the contents of the jar with a knife in the morning and evening so that air comes out. Drain off any juice that comes out.

Watch the video on cooking Daikon radish in Korean6

with cabbage

Kazakh cuisine prefers to ferment black radish, but not separately, but with other vegetables. Cooking for a delicious meal:

Black radish - 1 medium root vegetable.
White cabbage - 2 kg.
Carrots - 1 piece.
Flour (preferably rye) - 2.5-3 tablespoons.
Dill seeds (a matter of taste).
Coarse salt - 2 tablespoons.

Sprinkle the bottom of a clean, dry dish with flour, thanks to this little trick, the fermentation process is slower and prevents the product from spoiling.
Cover the inside of the container with hard upper leaves of cabbage.
We shred the cabbage.
Cut the radish and carrot into cubes.
Mix vegetables, sprinkle with dill seeds, add salt.
We grind the workpiece with our hands and put it in a container for sourdough.
On top we put a lid with a load (oppression).
After two days, the workpiece is laid out in jars for further storage.

Daikon without additives

The easiest recipe is pickled daikon with salt:

Daikon (Japanese or white radish) - 1 kg.
Salt - 1 tbsp. a spoon.
Half glass of water.

Peel the root crop well with a brush, cut off the skin and tips, rinse. If the daikon is young and the skin is soft, then it can be left.
Grate or finely chop. Then put into a bowl.
Add salt to the grated radish and mix everything thoroughly with your hands. Add half a glass of water and
mix.

ADVICE: You can ferment radish in assorted. Carrots, radishes and apples go well together. Just do not add garlic to such a mixture: it will spoil the taste of the workpiece.

Blanks must be stored in a refrigerator or cellar.. Pickled radish is served on the table as an independent snack. A salad with radish will be spicy, healthy and appetizing.

Conclusion

Growing and storing root crops is easy. Store fresh root crops in ventilated boxes in the cellar or on the bottom shelf of the refrigerator in the vegetable compartment. The radish is dried in slices and pickled. Salads with radishes and sweet peppers prepared for the winter are delicious.

In Japan, the radish is considered the main garden plant.. In ancient Egypt, it was served on a golden platter, and the Romans used the juice as an antidote. In Russia, radish has always been laughed at and always eaten with pleasure.

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The easiest way is to organize the storage of radishes in the cellar - this way a fresh vegetable will remain for the whole winter, it will lie perfectly until spring. But what about those who do not have a cellar? It turns out that a tasty and healthy vegetable can be successfully used in preparations; it will become an excellent basis for winter salads and other types of snacks. You can store such blanks both in the cellar, basement, and in the refrigerator and even in the home pantry.

What are the benefits of radish?

There are three main types of radish - black, white, green. Black radish is the most common in Russia, the CIS countries - it is the most, while bitter in taste, spicy. Green radish is native to Asia, more tender, less harsh in taste and very juicy. Daikon, or white radish, appeared on the shelves recently, its homeland is Japan. In the middle, this root crop is sweetish, and closer to the edges it is bitter, has a pronounced point.

For the preparation of culinary dishes, the radish has been known since ancient times. But doctors and adherents of traditional medicine love this vegetable no less - they can cure a number of diseases. If many housewives prefer white and green varieties of vegetables for food, then black radish is more suitable for medicinal purposes..

What are the benefits of vegetables for the body? It has the following healing properties:

Increases immunity, resistance to infections, is indispensable during SARS, as well as for prevention during epidemics.
Helps to preserve youth, protects against oncology due to antioxidants in the composition.
It has an expectorant effect, contributes to the treatment of pneumonia, tracheitis, bronchitis.
Improves digestion, prevents development, cleanses the intestines from toxins, toxins.
Suppresses the growth of pathogenic microflora in the intestine, eliminates various types.
It has a choleretic effect, is useful for a tendency to stagnation of bile,.
Important for weight loss - accelerates fat metabolism.
Prevents heart disease, blood vessels, especially - increases the elasticity of the vascular walls.
Helps with diseases of the muscles, joints, bones, nervous system.

It is difficult to list all the useful qualities of radish. The conclusion is simple: if there are no acute diseases of the gastrointestinal tract, liver, pancreatitis, it should be regularly included in the menu. It should not be abused in large portions - 100 g of radish per day is enough to meet the need for it.

Valuable vegetable composition

All types of radish can completely eliminate a common winter and spring problem - beriberi. There is especially a lot of ascorbic acid in the vegetable, which has a powerful antioxidant and immunomodulatory effect. Also, radish is famous for the presence of vitamin A, alpha-tocopherol, B vitamins.

Of the mineral salts in the composition of the root, potassium, sodium, magnesium, phosphorus, copper, zinc, iron, and sulfur are found. Radish phytoncides have disinfecting and antiviral properties - these are real natural antibiotics that fight any infection. A large amount of fiber, dietary fiber is a real find for the intestines, and the presence of organic acids and enzymes is for digestion and appetite.

How to collect radish?

To make blanks from radish, it must be removed correctly and on time. Only on time the harvested root crop will be moderately sharp, juicy, without coarse fibers. Usually early varieties are harvested in several stages in the summer, as needed. You can make blanks from them, but it is better to eat a vegetable fresh - so its beneficial properties are more pronounced.

Late varieties are intended for long-term storage and are excellent for harvesting. They are dug up until the first frost, pulled out of the ground, allowed to dry in the shade. The roots and tops are carefully trimmed. You can wash only those vegetables that are intended for the preparation of winter salads and snacks. The rest of the root crops without washing are placed in the cellar (in bulk, in boxes, in clay, sand, etc.).

Radish can be stored for a long time and does not require emergency processing. Even at room temperature, in the absence of extreme heat, it can easily lie for 1-2 weeks. Root crops lie in the refrigerator for up to a month, for which they must be put in plastic bags with holes. At any convenient time, vegetables can be obtained and processed.

Selecting and preparing vegetables for winter snacks

Even black radish in preparations will be less spicy, so it can be successfully included in winter dishes. White and green radish are more loved by housewives, tender, fragrant, they should definitely be prepared for the winter. The choice of radish variety will also depend on the type of dish that is decided to be made. For example, Korean-style radish, pickled radish comes out of a black root crop, and from a green one - with carrots, zucchini, bell peppers. You can make jam from white and green radish - an original dish that even gourmets will appreciate.

Before cooking, root crops should be washed and cleaned well. It is more convenient to cut the skin with a vegetable peeler - this way the beneficial substances contained in the upper layers will be preserved. Radish cutting is made according to the recipe - straws, small cubes. Often the radish is rubbed on a grater, or passed through a vegetable cutter.

Harvesting radishes for the winter - the best recipes

All varieties of radish are perfectly combined with various components. There are a number of recipes for original dishes that diversify the table in winter.

Spicy radish

Products:

Green root crop - kilogram
Garlic - 4 cloves
Onions - 2 pieces
Mixture of peppers - a teaspoon
Laurel - 2 sheets
Salt - 2 tablespoons
Vegetable oil - 200 ml

Cut the peeled radish into thin strips (an option is to grate for Korean carrots). Peel onion, garlic, cut into thin rings. Combine all vegetables, mix to give juice. Squeeze out some juice, if there is excess. Add all the spices (grind the bay leaf), oil, salt, leave for a day in the refrigerator. You can store in sterilized jars in the same place, covered with nylon lids.

pickled radish

Products:

Black radish - kilogram
Garlic - small head
Dill - 10 sprigs
cilantro - 5 sprigs

For this recipe, you need to grate the radish on a coarse grater. Grind the garlic with a garlic press, combine with the root crop. Finely chop the greens, mix with the vegetable mass. Salt the salad to taste, compact it in jars (sterilized). Keep refrigerated.

Pickled radish

Products:

Water - liter
Natural apple cider vinegar - 200 ml
Salt - 50 g
Sugar - 200 g
Currant leaves - to taste
Dill, tarragon - to taste
Onion - 5 pieces
Black radish - kilogram
Sweet peas - 10 pcs.
Carnation - 10 pcs.

Onions should be peeled, cut into half rings. Rub the radish on a coarse grater, pour cold water over it, leave for 10 minutes. Drain the water afterwards. Mix together vegetables, chopped herbs, mix thoroughly. Lay the vegetables in layers in sterile jars.

Separately, boil the marinade from water, vinegar, spices, sugar, salt (boil for 5 minutes, add vinegar at the very end). Pour marinade over vegetables. Store the salad in the refrigerator using nylon lids. After sterilization, the jars can be stored rolled up in the cellar.

Radish "Korean"

Products:

Garlic - to taste
Green radish - 600 g
Chile - pod
Salt - a teaspoon
Sugar - 15 g
Green onions - 30 g
Table vinegar - 15 ml
Sesame - a teaspoon
Dried red paprika - ½ teaspoon

The radish needs to be peeled, grated on a “Korean” grater or cut into thin slices. Finely chop the chili, mix with radish, salt the mass. Leave the vegetables for 2 hours warm, squeeze the juice. In this juice, add paprika, sugar, vinegar, garlic (grind it with a garlic press), chopped green onions, sesame seeds. Mix vegetables and the resulting marinade. You can add a little vegetable oil to it - to taste. Roll up the salad in sterile jars.

Rare jam

Products:

White radish - kilogram
Walnut - 5 halves
Ginger - a pinch
Sugar - half a kilogram
Honey - 250 g
Almonds - 70 g

This unusual dish is prepared like this. Grind the radish on a coarse grater, cook in boiling water for 10 minutes. Drain the rest of the water, dry the mass a little. Cook syrup from sugar, honey, so that the sugar is completely dissolved. Throw the radish into the syrup, add chopped nuts, sprinkle with ginger. Cook until vegetable is transparent. Divide into jars and store in the refrigerator.

Radish with vegetables for the winter

In salads with other vegetables, radish is even more delicious. It perfectly sets off the taste of the dish, giving it the desired spice. For combined snacks, you can use the type of root crop that you like best.

Radish with bell pepper

Products:

Radish - 300 g
Bulgarian red pepper - 0.5 kg
Garlic - clove
Sugar - dessert spoon
Parsley - sprig
Salt - a teaspoon with a slide
Chili - half a pod
Vinegar - 50 ml (9%)

Wash vegetables, dry. Bulgarian pepper cut into quarters, cook over low heat in boiling water for 5 minutes. Grate the radish on a vegetable grater. Pepper cut into strips. Chop the chile. Combine vegetables. Prepare a marinade from sugar, salt, vinegar, garlic, parsley, pour vegetables with liquid. Arrange in jars, roll up.

Radish with cabbage

Products:

White cabbage - kilogram
Radish - kilogram
Any greens - 100 g
Vinegar 6% - 150 ml
Carrots and onions - 100 g each
Garlic - 5 cloves
Sugar - 4 tablespoons
Salt - 3 heaped teaspoons
Boiling water - 0.5 liters

Chop the cabbage, cut the onion into half rings, grate on a fine grater. Rub the radish on a coarse grater. Combine all vegetables. Separately, prepare the marinade from vinegar, sugar, salt, water, garlic, chopped herbs. Tamp the vegetables into small jars, pour over the marinade. Store in the refrigerator, the lid is nylon.

Radish with carrots

Products:

Radish - kilogram
Carrots - half a kilogram
Apple cider vinegar - a tablespoon / jar of 0.5 liters
Sugar - half a teaspoon / 0.5 liter jar
Salt - a teaspoon / 0.5 liter jar
Boiling water - by eye
Greenery
Garlic

Rinse the radish, carrots too, peel everything. Grate vegetables on the same grater (on any). Sterilize 0.5 liter jars. At the bottom of each jar (they need 3-4), pour apple cider vinegar, throw a little chopped greens, one chopped garlic clove. Lay the vegetables up to the shoulders, sprinkle with sugar, salt, pour boiling water to the top. Put jars in boiling water for 10 minutes. Then roll up. You can eat after 3 days.

What's so great about spring? Not only flowers and the first warm days. The first masterpieces will be radishes. It is the root crop that many people associate with the onset of this time of year: having appeared on the shelves, it indicates an early warming. And no worse than snowdrops! We offer with a traditional spring combination for every day.

What is suitable for the festive table. The components are familiar products, but a certain cooking technique makes them a truly original dish.

For a salad with cabbage and radish you need:

110 grams of white cabbage;
220 grams of potatoes;
1 egg;
30 ml white wine vinegar;
110 grams of green peas;
1 radish;
Spices;
Greenery;
35 ml olive oil.

Salad with radish and cabbage:

Remove the first 2-3 leaves from the cabbage, wash and chop the rest.
Peel and wash the radish, then chop very finely (you can take a large grater).
Wash potatoes, peel and grate. Marinate the resulting mixture for 30 minutes in wine vinegar. After the specified time, squeeze out the liquid.
Drain excess liquid from peas.
Boil the egg to a hard yolk, then cool and peel. Cut.
Combine all ingredients and drizzle with olive oil.
Wash the greens well, dry and chop coarsely. Sprinkle over salad. The dish is ready to eat immediately.

Cabbage and radish salad

Great appetizer before the main course. It turns out very light and at the same time nutritious. But just long enough for the guests to wait for the main course without starving!

For a salad of radish and cabbage you need:

3 radishes;
Spices;
Parsley and other herbs;
220 grams of pickled champignons;
35 ml of olive oil;
110 grams of young white cabbage.

Cabbage salad with radish:

For cabbage, use only tender green leaves. The white part is too tough, it can be left for another salad. Wash the leaves and cut into medium strips.
Drain the unnecessary marinade from the mushrooms, chop the product.
Wash the radish, peel and grate coarsely.
Wash the greens well and chop.
Mix all ingredients together. Fill with olive oil.
The salad is ready to serve immediately. Bon Appetit.

Radish salad with cabbage and carrots

What is so easy to prepare with the advent of the first seasonal products. The chicken gives the dish tenderness and saturates it, and the vitamins from the root vegetables just ask to be eaten!

List of ingredients:

1 medium carrot;
60 ml of mayonnaise;
0.5 large radish;
1 onion;
130 grams of white cabbage;
1 chicken fillet;
Spices.

How to cook radish salad with cabbage:

Boil the fillet in water with salt. You can add a bay leaf, different peppers and even a slice of lemon for a slight sourness.
Then leave the meat to cool directly in the broth to keep the juiciness. Next, cut into small cubes.
Remove the first 2-3 leaves from the cabbage, wash the rest and chop very finely. Then salt and mash with your hands so that the mass starts up the juice and becomes softer.
Peeled onion must be finely chopped.
Peel and wash the radish, grate on a coarse grater.
Wash and peel the carrots, too, grate coarsely.
Prepare a flat dish and a culinary salad ring.
The first layer is laid out cabbage mixed with radish. From above, the layer is smeared with mayonnaise, like all subsequent ones, except for the last one.
Then comes the onion layer, after - the fillet.
The final layer is carrots. It doesn't need to be smeared. Salad ready.

Tip: mayonnaise is better to cook yourself. If you add turmeric, American mustard or cook it with yolks only, the sauce will turn out to be a beautiful yellow color, which will highlight the salad even more on the table.

Cabbage and green radish salad

Lamb is not often added to, although it is a very special ingredient. Its name alone makes the dish original, but properly cooked meat turns out to be ideal for pairing with fresh vegetables.

List of ingredients:

200 grams of lamb pulp;
50 grams of radish;
2 eggs;
Greenery;
1 onion;
4 sweet peppers;
2 cloves of garlic;
70 ml of mayonnaise;
150 grams of white cabbage.

Salad of green radish and cabbage:

Clean the mutton from unnecessary veins and cook until fully cooked in water with a bay leaf and other spices. Then let the meat cool down and cut it into small cubes.
Remove the first 2-3 leaves from the cabbage, then wash it and finely chop it.
Peel and wash the radish, cut into small cubes.
Put the eggs to boil until the yolk is firm. Then cool and clean. Cut into cubes or grate coarsely.
Wash the pepper, cut in half, remove the stalks with seeds and white partitions.
Free the garlic from the husk and chop with a knife.
Peel the onion, chop finely.
Wash greens, cut.
Mix cabbage, meat, garlic, radish and eggs together with mayonnaise, and then fill the peppers with the resulting mass.
The dish is ready to serve immediately. Decorate with greenery on top.

Cabbage and radish salad

Another rich salad with lamb meat. It is very reminiscent of oriental dishes and can replace a full dinner. This recipe can become a crown on your menu! In addition, its presentation allows you to use the dish for the festive table.

List of ingredients:

30 grams of wheat flour;
7 eggs;
110 grams of peeled walnuts;
40 ml cottonseed oil;
400 grams of lamb;
cilantro;
Spices;
160 grams of mayonnaise;
180 grams of young white cabbage;
300 grams of Margelan radish;
60 ml narsharab sauce;
240 grams of onions;
300 ml sunflower oil;
3 grams of cumin.

How to assemble the salad:

Boneless meat must be baked in the oven until fully cooked. Another option is to boil it. Whatever you choose, do it in one piece (do not divide it into parts). After cooling and cut into small sticks.
Take young green leaves from cabbage, wash them and cut into strips.
Heat sunflower oil in a deep container (it is best to take a deep fryer). Half the onion should be cut into rings, roll them in flour, fry in oil and pull out on a napkin. Cut rings not too thin.
The second half of the onion should be fried in cottonseed oil until it becomes soft.
Wash and peel the radish, then cut into thin strips. It is better not to use a grater, namely to cut with a knife. Next, rinse the root crop in ice water and let dry.
Lightly dry the walnuts in a dry frying pan. Then grind into crumbs in a blender or pass through a meat grinder.
Boil chicken eggs until hard yolks. Then cool and clean them.
Separate the yolks from the proteins, and rub both on a grater.
Mix the nuts and the second half of the onion (soft) with thick mayonnaise. Add your favorite spices and cumin here. This will be our sauce, which needs to be lubricated with all but the last layer of lettuce.
Put cabbage in the first layer in a plate, then meat, then comes the mass with radish. French fries are laid out on top and narsharab sauce is poured.
The composition is completed by proteins and yolks, which are sprinkled with cilantro.
You can serve the dish immediately or after insisting in the refrigerator.

Tip: so that the meat does not have time to dry, it is better to cut it just before serving. Men can add a little finely chopped chili pepper on top.

You can make your own mayonnaise. To do this, you need an egg, any vegetable oil, mustard, sugar and salt, lemon juice or vinegar. Further variations can be many: different mustards, spices, special additions. Make it thick so that it retains an appetizing texture next to the juicy radish.

From the simplest to the most sophisticated - the range of salads with white cabbage and radish is really wide. We advise you to include radish cabbage and carrot salad in your diet more often: it is tasty, healthy and so original if you add it with special products and love. Bon Appetit!

Sauerkraut is perhaps the most popular vegetable snack in the autumn-winter period, which perfectly preserves vitamins and other valuable nutrients.

Why are sauerkraut recipes for the winter so popular?

The secret is simple. Everything is explained by the fact that fermentation does not require any heat treatment of products that destroys almost all vitamins. Everything is done easily and does not cause any difficulties even for inexperienced chefs.

Earlier, I already talked about some delicious dishes with the addition of sauerkraut, and today I present to your attention a recipe for sauerkraut with radish.

Ingredients for sauerkraut at home

For such a winter harvest, we need fairly affordable products:

3-4 medium cabbages
1 radish
1 large carrot
3 art. spoons of salt
cumin seeds to taste
handful of rye flour

Sauerkraut with radish: preparation

Sprinkle the bottom of a spacious enameled pan or basin with rye flour and line with large cabbage leaves.
Shred the main part of the cabbage into thin strips.
We rub the carrots on a coarse grater, add to the chopped cabbage, salt, season with cumin and rub thoroughly with our hands.
We clean the radish and cut it into strips, put about half of the root crop on the bottom of the container, on top of the cabbage leaves.
Then add 1/2 shredded and grated cabbage with spices to the pan.
Lay out a layer of radish again and cover it with the remaining chopped cabbage.

We put sauerkraut in this way under oppression for two days, after which, using a wooden stick, it is necessary to pierce all the cabbage layers in several places, touching the bottom of the pan.

Continue fermenting vegetables for a couple more days, then arrange sauerkraut with radish in glass jars, cover with plastic lids and rearrange in a cool place.

Calories: Not specified
Cooking time: Not specified

Salad with cabbage and radish and carrots, the recipe with a photo of which I propose is so simple that it can be quickly prepared for dinner or a family dinner. At the same time, it is healthy as well as tasty, which can become a daily snack dish in your diet.
In fact, the appetizer is quite simple, since its ingredients are available and always on hand in every kitchen, but in the pursuit of multi-component dishes, housewives often do not think about the compatibility of certain ingredients.
The dish always turns out tasty, fresh, spicy, crispy and, which is important for serving, bright and beautiful. White cabbage goes well with juicy sweet carrots and spicy, slightly spicy radish. In order to add a little more spice and aroma to the salad, the ingredients are poured with vinegar or lemon juice, and then mixed with mayonnaise. Just as easy and quick to prepare, be sure to try it!

- cabbage (white) - 300 g,
- carrots - 1 pc.,
- table vinegar (9% or lemon juice - 0.5-1 tsp,
- radish (black) - 1 pc.,
- sauce (mayonnaise) - 50 g,
- sugar (white) - 0.5 tsp,
- salt (finely ground) - a pinch.

How to cook with a photo step by step

We remove the top sheets from the cabbage fork (they, as a rule, contain the most harmful substances and mineral fertilizers). Then we cut the head of cabbage in two and finely chop the cabbage with a knife or on a shredder.
We shift it into a bowl, sprinkle with salt and thoroughly crush it with our hands so that it starts up the juice.

We also clean the carrots, rub on a coarse grater and add to the cabbage.

Grind the peeled radish on a grater.

Pour vinegar over vegetables, mix and sprinkle with sugar in order to equalize the balance of taste in the dish.

Then add mayonnaise to taste.

If there is time, let the salad with cabbage, radish and carrots brew (15 minutes), and then serve.

Bon Appetit!