Chinese cabbage preparations are a tradition of Chinese cuisine. How to properly salt Chinese cabbage? Several simple and quick cooking recipes

Chinese cabbage has a more delicate consistency than white cabbage. Therefore, pickling Chinese cabbage for the winter happens quickly, as well as, the main thing is to choose good marinade, which will have a taste that suits you. For appetizers you need to choose more piquant mixtures, and for salads you can take a more gentle mixture.

This preparation involves marinating cabbage big pieces, but in some cases it is inconvenient to use. Then you can simply cut it into strips or cubes before use. Then it can be used in any dish, regardless of how it was originally prepared.

Required ingredients:

Beijing cabbage – 1 kilogram;
Hot pepper – 1 pod;
Sweet pepper – 0.5 kilograms;
Onion – 0.5 kilograms;
Apple vinegar – 100 grams;
Sugar – 100 gr.;
Salt – 50 grams;
Water – 1 l.

Recipe for pickled winter Chinese cabbage:

Before cooking, you need to prepare the marinade. You need to measure into the pan required quantity liquid, add sugar, salt, vinegar. The mixture is put on fire and simmered over low heat for 15 minutes. The mass should not boil all this time, otherwise the vinegar will completely evaporate and only a solution with salt and sugar will remain;
While the solution is simmering, you can proceed to processing vegetables. Cabbage is chopped large pieces, the head of cabbage can be cut into 4 pieces or a little smaller. Hot peppers are washed, peeled and cut small cubes. Peel the onion and carefully cut into thin rings. Sweet pepper rinse, remove seeds, chop into thin slices; 3. Rinse containers for workpieces, sterilize and dry. The simplest thing is to use glass jars;
Transfer all previously prepared vegetables to a large container and mix. It is better to do this with your hands so that the mass does not wrinkle, but rather mixes. Now the mass can be laid out in jars and compacted thoroughly;
Now you can fill the container with hot marinade solution and immediately roll up the lids;
The containers are stored under a warm blanket until they have cooled completely. Then they are removed to a permanent storage location.

Pickled Chinese cabbage for the winter

In this recipe, you can only use the thick parts of the leaf, which are not usually used in fresh salads because they are too hard. But for pickling, this pulp is best suited; it will not become soft during the pickling process, but will remain juicy and crispy. Thanks to this recipe, the entire mass of the head of cabbage is used for food.

Required ingredients:

Beijing - 1 kilogram;
Sugar – 5 tbsp. l.;
Salt – 1 tbsp. l.;
Hot chili pepper – 1 pod;
Table vinegar 9% - 80-100 ml.

Recipes for pickling Chinese cabbage:

Before you start cooking, the head of cabbage must be prepared in a special way. It must be divided into white bases and green leaves. We need exactly the fleshy white bases, cut them into strips and transfer them to a separate container;
Then you need to wash the pepper, remove the seeds and cut into small cubes;
Pepper is mixed with the mixture, the required amount of salt is added and mixed well, you can mix with your hands. Place the mixture in the refrigerator for 1 hour to release the juice;
While the cabbage mixture is infusing, you need to prepare the marinade and containers for the preparations. The container needs to be washed, placed over steam to sterilize, then placed upside down on a towel to cool slightly;
The marinade is made from vinegar to which sugar has been added. The mixture should come to a boil. Pour the boiling mixture over the vegetables, wait a little and you can transfer the mixture into prepared jars, you need to compact the mixture a little. The workpiece must be filled to the top with the prepared marinade;
Cover the containers with lids and place in boiling water. They should boil for 15 minutes. But if the jars are large, then you can increase the sterilization time to 30 minutes;
All that remains is to remove the container from the boiling water, turn it over, place it under a warm blanket and leave for 1-2 days.

Spicy pickled Chinese cabbage

If the housewife does not have a pod of hot pepper to prepare a spicy recipe, then it is quite possible to use ground black pepper. The taste will of course be slightly different, but the preparation will still be piquant and tasty. For those who don’t like spicy food at all, you can omit the pepper in the recipe; in this case, the marinade will be tender and a little sour.

Required ingredients:

Chinese cabbage – 1 kilogram;
Onions – 300 grams;
Bell pepper – 300 grams;
Hot pepper – 1 pod;
Sugar – 100 grams;
Salt – 50 grams;
Vinegar – 1 teaspoon;
Clean water - liter.

How to pickle Chinese cabbage for the winter:

Vegetables are prepared as follows: wash the cabbage, cut into long thin strips, peel the onion and cut into rings, wash the pepper, remove the seeds and cut into thin strips;
Prepared vegetables can be immediately placed in prepared jars, compacted tightly, this way they will be better pickled and stored;
Now you should prepare the marinade. To prepare it, boil water, add salt, sugar and vinegar solution, cook a little and remove from the stove;
Immediately pour boiling solution over the pulp, add a pod of hot pepper and immediately roll up with iron lids;
The blanks can be placed under a blanket so that they steam well and for a long time cool down and then refrigerate.

Pickled Chinese cabbage with beets

When harvesting cabbage, it does not have a beautiful color; it turns out pale and inconspicuous. And with the addition of carrots and beets, the preparation acquires an interesting color combination, and the pale cabbage is slightly tinted. The marinade also contains enough ingredients that together allow you to get unusual taste twists.

Required ingredients:

Peking - 2 kilograms;
Garlic – 1 piece;
Fresh carrots – 2 pieces;
Beetroot – 1 small fruit;
Vegetable oil – 200 milliliters;
Sugar – 200 grams;
Bay leaf– 2 leaves;
Salt – 2 tbsp. spoons;
Black pepper – 2 peas;
Hot pepper – 1/2 pod;
Table vinegar – 150 milliliters;
Water – 1000 milliliters.

Step-by-step cooking instructions:

Root vegetables are washed and chopped into large squares, their size should be approximately 3x3 centimeters;
Wash the beets, peel them, cut into thin strips;
Peel the carrots from rough peels, cut into thin strips;
Combine all prepared vegetables in a separate bowl and mix thoroughly;
Now you need to leave the vegetables and move on to preparing the marinade. First they boil clean water, add the necessary spices, and also hot pepper. When the mixture boils, you can remove it from the heat and add measured vinegar, mix everything well and pour into the prepared vegetables;
Such a preparation should be kept in the room for about a day, but the mass should be covered with a plate on top so that the pulp does not float up and excess debris does not get into it;
After this, the mixture can be transferred to separate containers and refrigerated;
The container can be sterilized, then the twists can be stored in a regular room.

Korean pickled Chinese cabbage for the winter

Everyone knows carrots in Korean, but few housewives have prepared cabbage in Korean. It turns out just as crispy, appetizing and spicy. The spiciness can be adjusted by the amount of hot pepper and garlic. The dressing for cabbage should be quite spicy, but you can use a little less spicy. The head of cabbage does not need to be finely chopped, which significantly reduces the preparation time for this winter preparation recipe.

Required ingredients:

Peking - 1.5 kg;
Garlic – 6 cloves;
Ground pepper - 4 tablespoons;
Sugar – a teaspoon;
Salt – 150 grams;
Fresh water – 2 l.

Instant pickled Chinese cabbage:

The head of cabbage should be washed, the excess top leaves removed from it and cut into pieces. You don’t have to disassemble the head of cabbage into separate pieces, but simply cut it into 4 parts. The pulp is cut into the necessary pieces just before use;
Transfer the pulp to a separate bowl and reserve;
Now you should mix boiling water with salt, stir until the crystals are completely dissolved, cool;
Pour the cooled solution over the prepared pulp; the solution must completely cover the mass;
The mixture is left in the room for 12 hours, only it needs to be covered, for this you can use a small plate, it will hold the pulp under the solution. During the pickling process, it is necessary to stir the pulp several times so that it is completely saturated with the solution;
Separately, combine finely chopped garlic, sugar and hot pepper, mix the mass, add a couple of tablespoons of water and grind the resulting mass well;
Rub the leaves obtained with the solution; it is important to ensure that each leaf is completely covered with the mixture. If you are marinating a head of cabbage cut into pieces, you need to carefully bend the leaves and coat them inside. Transfer the mixture into separate jars and fill the containers with brine to the very top. Now you can close the containers with lids and send the workpieces to cool place;
This workpiece can be stored in a large enamel pan. And it will be ready in a couple of days. Workpieces without sterilization can only be stored in a cool and dark place.

Based on the composition of the marinade, the cabbage may turn out to be more spicy or, on the contrary, quite tender. But for pickling, you should choose only dense pulp, which, when exposed to the marinade, will not become too soft and tasteless. Properly cooked Peking always has an appetizing crunch.

We suggest preparing Chinese cabbage for the winter. A simple method using our photo recipe will allow you to cook with pleasure. In our family, Chinese cabbage has a special place. I cook everything from it, and we especially love it. And to be honest, I even add it to borscht, because borscht with it turns out even more delicious. Useful properties in regular cabbage and Beijing are almost identical.

You probably realized that today we will talk about a recipe in which this vegetable is the main ingredient. So, I present to you a recipe for spicy Chinese cabbage with ginger, which today we will roll up in jars for the winter. Ginger is added to the cabbage, so it comes out unusual, not only spicy, but also with an unusual aroma. Just don’t rush to close the recipe if you don’t like ginger. It can be safely replaced with the most common hot pepper and garlic.

Ingredients:
- a head of Chinese cabbage,
- 20 g ginger,
- 1 carrot,
- several pieces of hot pepper,
- 500 ml. water,
- 3 tbsp. l. regular 9% vinegar,
- 150 g sugar,
- 1 tbsp. l. salt.

Recipe with photos step by step:

Wash the cabbage very carefully, better one leaf at a time.
After that, cut it with a large and sharp knife.

Peel the carrots. This can be done using a regular or special knife.

Grate it or cut it into strips. By the way, you can even spend a little time and special molds cut out stars, flowers, etc. from carrots.
Just wash the hot peppers. It will need to be placed whole in the jar.

So, fill the prepared jars with cabbage, carrots and peppers.

Prepare the marinade by combining water, salt, sugar and ginger. When it boils completely, add vinegar. Pour it in slowly.

Fill the jars with cabbage to the brim with the prepared marinade.

After this, seal each of them with a seaming key.
Approaching New Year, which means you will need to set the table with something unusual. This can help you

Chinese cabbage has the same beneficial properties as white cabbage. But preparing it for the winter is easier and its taste is more delicate and soft.

She doesn't highlight tart juice, which is well suited for use by almost everyone. Let's find out how to properly salt Chinese cabbage. If you like spicy Chinese cabbage, recipes for cooking cabbage can be found here.

It will take quite a lot of time to prepare salted Chinese cabbage according to this recipe, but it will not take much effort to prepare it. After 2-4 weeks, the vegetable will be salted and you can try it, but the wait will definitely be worth it, because the taste will be amazing.

Ingredients:

Beijing cabbage – 10 kilograms;
Salt – 0.5-1 kilogram.

Recipe for pickling Chinese cabbage:

The head of cabbage must be washed, cut into arbitrary pieces, if the container for pickling is large enough, then the head of cabbage can only be cut into 4 parts, but for pickling in jars you will need to chop it finer;
The pulp is transferred into containers, each layer must be sprinkled with salt, the amount of salt depends on the required salinity of the finished pulp, for a vigorous mixture you need to take 1 kilogram of salt;
When the pulp is spread out, you can start pouring the containers boiled water, the liquid should slightly cover the mixture itself;
The solution should be covered with a rag or clean gauze, put pressure on it and left to salt for about 2-4 days. The mixture should stand in a room where the temperature is low enough, otherwise it will sour and deteriorate;
The pulp will be ready in about 3-4 weeks, but do not forget about it and constantly remove the gauze and rinse it under running water;
Then you can transfer the pulp into glass jars or leave it in a pickling container throughout the winter.

How to salt Chinese cabbage for the winter

Cabbage can be pickled without additional ingredients, but for a variety of taste you can add to the mixture aromatic herbs or greens. The most suitable herbs there will be bay leaf, cloves, allspice. And of course, any cabbage goes well with fresh aromatic dill or parsley collected from your own garden plot.

We also have other recipes for preparations for winter table: , And .

Required ingredients:

Salt – 100 grams.

Step-by-step cooking instructions:

You can shred cabbage with the most in different ways, it can be cut into pieces of different sizes and cut ready-made. And if you need a finely chopped vegetable right away, then it is immediately cut with an electric shredder or thinly sliced with a knife. For pickling in small jars, it is recommended to cut the pulp into thin strips;
You need to add the prepared spices and salt to the chopped pulp, mix well with your hands, mash a little, but you don’t need to mash too much, this will make it too soft and will not crunch after salting;
The pulp is compacted into a container for pickling, and a large load, the so-called oppression, is placed on top;
After this, the pulp can be left for salting for about 1 month, you can periodically taste the mixture for the degree of salinity, and when the mixture seems salty enough, you can put it in more suitable jars and put it into storage, this should be in a cool room.

Beijing cabbage with pear

Cabbage can be combined with a lot of different vegetables. But it is not very often combined with fruits. But it’s definitely worth trying to pickle this vegetable with pears. For this recipe, you can use green pears that are unripe enough so that their flesh is firm and does not fall apart during cooking. Salting Chinese cabbage takes a lot of time, so find out quickly how to salt Chinese cabbage quickly.

Required ingredients:

Beijing cabbage – 1 head;
Pears – 2 small pieces;
Garlic – 3 cloves;
Green onion feathers - 5 pieces;
Ginger root – 2.5-3 centimeters;
Spicy red ground pepper– 2-3 whispers;
Coarse salt – 4 tablespoons;
Water – 200 milliliters.

How to salt Chinese cabbage in brine:

Vegetables need to be washed, chopped into thin strips, you can use special shredders or grate them;
Peel the pears, first cut into a few pieces, then remove the seeds, cut the pulp into thin pieces;
The pulp of vegetables and pears must be transferred to a jar, sprinkled with salt and mixed everything thoroughly with your hands, you can mash it a little so that the juice comes out faster;
Now fill the pulp with water, cover and leave in the refrigerator for 1 night;
After this, you can pour the resulting solution into a separate container, add grated ginger, pepper, finely chopped garlic and chopped onion to the fruits, mix everything very well;
Then you can fill the blanks with the previously used solution, now the mixture does not need to be put in the refrigerator, on the contrary, it should spend about 3 days in a warm place, for this you can place the container on a high cabinet or so gas stove;
After the fermentation process, you can begin to roll up the jars with iron or nylon lids and put them in a room with low temperatures, where it will be stored throughout the winter.

How to pickle Chinese cabbage in Korean

This blank has a number of advantages over conventional blanks. Pickling Chinese cabbage with added spicy seasonings is national peculiarity Koreans. They use such a preparation not only as an appetizer and addition to side dishes, but also as an assistant in the fight against various colds. Therefore, it is worth making such a preparation for future use. Salting Chinese cabbage in Korean will not take much time, but you will be pleased with the result.

Required ingredients:

Beijing cabbage – 1 kilogram;
Salt – 3 tablespoons;
Water – 1 liter;
Chili pepper – 4 tablespoons;
Garlic – 7-8 cloves.

How to salt Chinese cabbage in Korean:

Peking cabbage must be removed from the outer spoiled leaves, washed and cut into large pieces; the head of cabbage can be cut into 4 parts;
Now you should heat the water and bring it to a boil, dissolve salt in it, pour the resulting liquid over the prepared pieces of vegetable;
Vegetables must be sent to a warm place, for example, near a gas stove for a day;
Separately, you need to prepare a mixture of peppers; for this you need to mix chopped chili peppers and garlic; to obtain a good consistency, you can add a small amount of water to the mixture. The result should be a mass similar to thick sour cream, it needs to be stored in the refrigerator for about a day;
When the time is right, you can drain the released juice from the mass and saline solution, pull out the pulp and coat each leaf with pepper mixture. There should not be a lot of mass, otherwise the mixture will turn out to be very spicy and unsuitable for consumption;
The coated leaves should be put away for pickling in a warm place for 2 days, the mass should be pressed down on top with a press;
After this, you can put it in the refrigerator or cellar; it will keep well all winter.

How to salt Chinese cabbage with pepper

Beijing can be used in fresh, but when salted it takes on a completely different taste. If you add pepper to it, it will become hot and piquant. This recipe uses sweet pepper, hot pepper, and even ground pepper. All this is complemented by coriander, ginger and garlic. Spices can be used fresh or dried, it doesn't matter.

Required ingredients:

Beijing cabbage – 1.5 kilograms;
Salt – 500 grams;
Hot pepper – 2-3 pods;
Sweet pepper – 150 grams;
Ginger – 1 tablespoon;
Coriander – 1 tablespoon;
Ground pepper – 1-2 grams;
Garlic – 1 head.

Recipe for pickling Chinese cabbage in Korean:

First, you need to properly prepare the head of cabbage; it is disassembled into individual leaves, you don’t have to try too hard, if the leaves tear a little, then nothing bad will happen. The head of cabbage should be cut into 4 parts, cut slightly at the base and carefully separate the leaves;
Now you should rub each leaf with salt, you don’t have to separate the leaves from the stalk, just move them a little and spread with salt;
Distribute all the leaves in a separate container and leave for 4-12 hours; you can start cooking in the evening and leave the leaves overnight for salting; if possible, the leaves need to be turned over and rubbed with a little salt;
The pulp must be salted, and then it is washed under water so that the excess salt is washed off, the fruits have already received salt during the salting process and the excess salt must be removed;
Now you should prepare the spicy ingredients: peel the garlic, ginger root, hot pepper, grate on a fine grater or pass through a garlic press. Peel the sweet pepper from seeds and chop well, you can use a blender. Add other spices to the mixture and mix everything well. If the mass is too dry, you can add a small amount of water to it to make the mass more homogeneous and easier to spread;
Each leaf should be coated with the resulting sharp mass, and the leaf should be coated on both sides. Ready sheets must be placed in a container, can be used immediately glass jar, in which the mass will be stored for a long time;
Then the mixture must be left in a warm place so that the seasonings are absorbed into the pulp and give it their flavors and aromas;
And then you can put the twist away for storage. The twist has not been sterilized, so store it for a long time at room temperature It is not recommended, it is better to put it in the refrigerator.

Chinese cabbage is wonderful fresh, but when salted it is no less healthy and tasty. For pickling, you can use a wide variety of spices, additional herbs or vegetables, in any case, everyone at home will like the preparation. Spiced cabbage is especially good as a snack for festive table. And also as an addition to rice, potatoes or other side dish. Now you know how to salt Chinese cabbage the Korean way, hurry up to pamper those who love spicy foods.

Chinese cabbage is undoubtedly one of the favorite vegetables to prepare for the winter. And today I will tell you how to prepare it correctly and how to marinate it correctly, classically and in Korean.

1 How to preserve Chinese cabbage for the winter
- 1.1 A simple recipe for pickled Chinese cabbage
- 1.2 Salted Chinese cabbage, prepared for the winter
- 1.3 Beijing cabbage for the winter - kim chi
- 1.4 Korean-style Beijing cabbage - a simple way
- 1.5 How to freeze Chinese cabbage
- 1.6 How to store Chinese cabbage in winter

How to preserve Chinese cabbage for the winter

Chinese cabbage itself can be stored for a long time without any loss of vitamins, minerals and nutrients. However, few people just want to crack it. And the best and most delicious option is marinating.

Before any type of pickling, cabbage must be prepared. Cut the stem of the stalk under the base to get rid of dirty, withered leaves. Rinse thoroughly.

Also, due to the fact that our Pekinka is not distinguished by a dense head of cabbage, various insects can settle in it, between the leaves. To get rid of them, just put the cabbage in a bowl of warm brackish water for about twenty minutes. Afterwards rinse under cold water.

And so, the cabbage is prepared, let's start cooking!

We need:

Beijing cabbage - one medium fork
Salt - tablespoon
Sugar - five level tablespoons
Vinegar 9% - eighty to one hundred milliliters.
Chili pepper - one pod

From the prepared cabbage, cut off the green top and leave the white fleshy bases of the leaves, cut them into strips. Grind the chili pepper to a small cube.

Mix cabbage with pepper in a deep bowl, add salt and mix. Leave the cabbage like this for an hour in the refrigerator.

Dissolve sugar in vinegar and put on fire, wait until it boils. Pour the resulting mixture into the cabbage, mix and place in a sterilized jar, tamping lightly. The juice released from the cabbage while it was in the refrigerator is also poured into a jar.

Cover the jar with a lid and send it to bathe in boiling water for fifteen minutes.
After sterilization, close the lid hermetically, wait for the cabbage to cool under the blanket and then put it in the refrigerator or cellar.

A simple recipe for pickled Chinese cabbage

If you are not particularly comfortable with all the facets of pickling, then I present to you a simplified one, but no less tasty option pickled pekinka.

Ingredients:

Beijing cabbage - five hundred grams
Salt - three tablespoons
Sugar - two tablespoons
Vinegar - one hundred milliliters
Black peppercorns - three peas
Water – half a liter

Cut the prepared cabbage into arbitrary strips. In this option, you do not need to cut off the green ends of the leaves.

We put water on the stove, pour in vinegar, add sugar and salt and bring to a boil.
Place peppercorns at the bottom of a sterilized jar and add cabbage. Pour in boiling marinade and close with a lid.

We turn our jar upside down and leave it in this position to cool under a warm blanket.

Salted Chinese cabbage prepared for the winter

Marinating, marinating.. How about pickling Chinese cabbage? Now I’ll tell you how to do it correctly and, most importantly, deliciously.

You need to take:

Chinese cabbage – kilogram
Salt - one hundred grams
Allspice – five to six peas
Bay leaf - one piece
Cloves - three pieces

The cabbage must be prepared and cut into thin strips. Sprinkle it with salt, add cloves, pepper and bay leaves. Mix well.

Place the cabbage in a jar, tamping it lightly. Cover the top with a piece of linen fabric or gauze folded several times and press it on top with a heavy weight. We put it in a cool, dark place and wait at least a month until it’s ready.

I'll also give you some advice. If you want to add salt more cabbage, then for every kilogram of cabbage, take one hundred to one hundred twenty grams of salt.

Chinese cabbage for the winter - kim chi

Kim-chi. An incomprehensible word that hides incredible taste pickled, according to all Korean traditions, Chinese cabbage.

Making kim chi is quite simple. For this dish we will need:

Chinese cabbage – one kilogram
Chili pepper - one medium pod
Garlic – eight large cloves
Salt - three and a half tablespoons
Water - liter

We cut the prepared head of cabbage into four parts, put it in a container and fill it with boiling water with three tablespoons of salt. In this form, the cabbage needs to stand for a day in a warm place.

Next we prepare a paste of pepper, garlic and the remaining salt. Add a little water, mix and put in the refrigerator the same way as cabbage for a day.

After twenty-four hours, drain the brine from the cabbage into a separate container and thoroughly coat all the cabbage leaves with our mixture of pepper, garlic and salt. Afterwards, place the cabbage in a jar or any other container and press down with a press. Leave it like this for a couple of days in a warm place. After a while, add a little pre-drained brine, and now without a press, put it in the refrigerator.

I highly doubt that kim chi will last long in your refrigerator. Because if a person tries this delicacy once, you won’t be able to drag him away from it by the ears.

Korean-style Beijing cabbage - a simple way

So, what do we need:

Beijing cabbage – a couple of kilograms
Carrots - five hundred grams
Garlic – two medium heads
Ground chili pepper - half a teaspoon
Bay leaf - three pieces
Sunflower oil – two hundred milliliters
Water - one liter
Vinegar - tablespoon
Salt - three tablespoons
Sugar – two hundred grams

Many ingredients do not always mean difficult preparation. And so it is.
Cut the prepared cabbage into strips, grate the carrots to Korean carrots. Chop the garlic. If you’re not particularly comfortable with a knife, you can chop it with an immersion blender. Mix and place in jars.

Dissolve salt, sugar, pepper in water, add vegetable oil and bay leaf. Bring to a boil, pour in vinegar, stir and pour the resulting marinade into a jar with cabbage. We close the jars with lids and leave to cool, wrapping them in something warm. As soon as the cabbage has cooled, put it in the refrigerator. You can eat it immediately after cooling to four to six degrees.

How to freeze Chinese cabbage

You can and should freeze this cabbage, especially if you want to treat yourself to a salad in winter without the participation of pickled vegetables.

Before freezing, cabbage must be processed as I already explained at the beginning of the article. After the forks, we separate them into individual leaves, put them in piles of two or three leaves and pack them in bags. It is best to use thick plastic files - bags with a sealed clasp.

Once you have packed the cabbage, put it in the freezer.
This is actually the whole freezing process.

How to store Chinese cabbage in winter

I’ll go over a few more points regarding the storage of our eastern guest.
You can store Chinese cabbage not only in salted, pickled or frozen form. It is often also dried. The end result is something similar to dried seaweed, which in the same way just needs to be soaked in warm water for the nth time.

Dry it in the oven, on baking sheets, after cutting it into strips about a centimeter wide. The temperature in the oven should not exceed seventy degrees. And it is also advisable to open the oven door, otherwise the evaporated moisture will not be able to escape and the cabbage will simply cook.

When you decide to freeze cabbage, remember that it and all other vegetables are best frozen using the shock method. This will save them from the measured expansion of ice crystals in the cells, and will prevent them from cracking.

In fact, I told you everything I wanted about Chinese cabbage. I think this article will be useful to you and you will treat yourself to this delicacy all year round. Enjoy your meal!

You can prepare many preparations from Chinese cabbage for the winter. This vegetable has a long shelf life when raw.

Preparations made from it are very helpful winter time. Just open a jar of pickled leaves or Korean seasonings, and the appetizer is ready for the table.

Chinese cabbage pure form does not have a pronounced taste or smell. Therefore, when preparing salads, it is supplemented with various spices and herbs.

IN korean cuisine Pickled Chinese cabbage is called kim chi. Many Russian housewives have already adopted this recipe and make it to their own taste.

Peking cabbage is more tender than white cabbage, so it is perfect for making salads.

The vegetable retains vitamins and useful substances even during long-term storage. During cultivation, it practically does not require constant treatment with chemicals, as it is resistant to pests and diseases.

Useful properties of Chinese cabbage

Chinese cabbage has a lot useful properties. One of them is its low calorie content. It can be eaten in unlimited quantities by people with overweight. It is also popular among people who adhere to a healthy lifestyle.

The main components of the vegetable are water, proteins, fats, acids and fiber. Cabbage is rich in vitamins A, C, E, B.

Lysine, which is part of the composition, has antiviral and regenerating properties.

Among the useful properties are the following:

Strengthens the body's defenses, helping to resist harmful attacks from viruses and bacteria.
Promotes the removal of heavy metal salts from the body.
Sets up work gastrointestinal tract, prevents constipation.
Useful for people experiencing nervous tension.
The vegetable should be present in the daily diet of patients with arthritis, arthrosis and rheumatism.
Improves the condition of the skin, hair and nails.

Despite the list of beneficial properties, Beijing tea has its contraindications. It is not recommended to use it for inflammation of the stomach.

Preparing the main ingredients

Depending on the type of workpiece, the Peking must be properly prepared:

Cut off the stalk completely.
If the Beijing plant is young, then it is enough to remove the top two leaves, which may be dirty and damaged.
Next, the cabbage must be washed and dried.
IN Chinese cabbage All sorts of insects can settle in, since the leaves are loose and there are voids. Soaking in salt water will help get rid of them. For this purpose in warm water Dilute the salt and put the cabbage in it for half an hour.
Next, the leaves need to be divided and proceed directly to the workpiece.
If the vegetable has been stored in the refrigerator for a long time, it is important to wash each leaf separately and dry it.

Winter preparation recipes

There are many ways to prepare Pekinka.

With bell pepper

Required ingredients:

cabbage - 2 heads;
pepper - 4 pcs.;
hot pepper - 1 pc.;
apple cider vinegar - 70 g;
garlic - 6 cloves;
salt - 1.5 tsp;
sugar - 1 tsp;
water - 1 tbsp.

Cooking method:

Wash the pepper thoroughly. Remove seeds and jumpers. Slice small pieces. When cleaning bitter vegetables, wear special protective gloves.
For cooking spicy filling Peel the garlic. For quick cleaning Use the handle of a knife to tap each clove of garlic.
Grind all ingredients until pureed.
Add the remaining ingredients and mix well.

Remove the top cabbage leaves and wash the head of cabbage. Divide into several parts lengthwise. Do not cut off the stalk; it will hold all the leaves.
Take a large container.
Hold a piece of cabbage in your left hand, and with your right hand, holding a spoon, pour the spicy liquid over it. You need to try your best more marinade pour between the sheets.
Do this with all parts of the cabbage and place compactly in one layer.
Pour the remaining marinade on top.

Cover the workpiece with a wooden circle or porcelain dish, and place pressure on top. Perfect for oppression three liter jar filled with water and covered with a lid
Place in a cool, dark place and leave for two days.
After the time has passed, transfer the cabbage into a tight plastic bag. It's good to tie. You can put a few more bags on top.
Place on the bottom shelf of the refrigerator.
After a three-day period, you can try.
It is better if the cabbage lasts longer than a week in the refrigerator.
Before serving, cut into portions.
Can be stored in glass containers under nylon cover in the cold.

With added Daikon radish

Dishes with the addition of Daikon radish are distinguished by their aroma. It is quite possible to pickle two, at first glance, incompatible components.

List of required products:

Beijing - 1 kg;
Daikon - 400 g;
ginger - 300 g;
garlic - 4 cloves;
hot pepper - 2 pcs.;
onion - 1 head;
salt - 2 tbsp. l.;
sugar - 1 tbsp.

Cooking steps:

Cut off the top spoiled leaves and rinse the cabbage in warm water. Remove excess water.
Divide the head of cabbage in half. Divide each half lengthwise into two parts again. As a result, from one head of cabbage you will get four parts.
Place in an enamel container and sprinkle with a mixture of salt and sugar.
Capacity tighten cling film and let stand for 24 hours. The cabbage should give juice.
After this, grind the remaining ingredients using a blender and mix well. The mass should have the consistency of a paste.

The cabbage must be removed and thoroughly greased with the mixture.
Place in a container, add cabbage juice and place the weight.
Allow time to marinate for four days.
Monitor the fermentation process daily and make punctures. This will help the gas that forms to escape.
For convenient further storage, place the cabbage in jars and cover with lids. Keep refrigerated.
Or sterilize and hermetically seal.

Required Products:

Beijing - 2 kg;
water - 1 l;
carrots - 500 g;
garlic - 2 heads;
ground chili pepper;
bay leaf;
vegetable oil - 1 tbsp.;
vinegar - 1 tbsp. l.;
salt - 3 tbsp. l.;
sugar - 1 tbsp.

Cooking steps:

Peking is finely chopped into strips.
Grate the peeled carrots in Korean style using a special grater.
Grind the garlic in any convenient way.
Combine all components and mix thoroughly.
Prepare the spiced liquid for pouring. Add salt, sugar and your favorite spices to boiling water. You can add greens.
When the liquid boils, add vinegar. Let it boil and fill the prepared jars with the product.
After cooling, send for further storage.

Pickled cabbage recipe

Prepare spicy cabbage possible using the following products:

main vegetable - 1 kg;
sugar - 5 tbsp. l.;
salt - 1 tbsp. l.;
chili - 1 pod;
vinegar 9% - 100 ml.

Beijing demands preliminary preparation. The first thing is to divide the cabbage in half into two parts.
Finely chop the white part and place in a bowl.
Remove the seeds from the chili pepper and cut into half rings.
Combine all ingredients and add salt.
Place the preparation in the refrigerator on the bottom shelf. Leave for two hours.

During this time, it is necessary to prepare the marinade and containers for further storage. Wash the jars well and steam them.
Use the remaining ingredients to make the pouring liquid. The mass must be boiled.
Fill the prepared container with cabbage and fill with filling.
The marinating process does not end there; the jars still need to be sterilized in boiling water. To do this, place a cloth on the bottom of a large vessel and place the jars. The water level should be several centimeters below the neck. This will prevent water from entering the workpiece.
Boiling time - 15 minutes. If the jars are larger than a liter in volume, then boil for half an hour.

Pickling Chinese cabbage is a quick and easy process. In addition to the main ingredients, spices are also needed.

List of ingredients:

Beijing - 1 kg;
salt - 100 g;
favorite spices.

Cooking method:

Wash the forks and remove the top two leaves. Get wet clean towel and chop with a knife or using a special grater.
Salt the cabbage, add spices and mix well.
Place compactly in a container, compacting it slightly.
Press down with a dish or glass disk and place a jar of water.
Cover the top with gauze and refrigerate for three days.
After a month, you can take a sample. During this time, the workpiece will be salted and become appetizing and crispy.
When serving, you can add fresh onions and grease with any unrefined vegetable oil.

Five Minute Recipe

You can quickly prepare the workpiece using a simple method:

Required ingredients:

Beijing - 2 kg;
carrots - 3 pcs.;
garlic - 2 cloves;
water - 1 l;
salt - 2 tbsp. l.;
vinegar - ½ tbsp.;
sugar - 1 tbsp.;
sunflower oil - 0.5 tbsp.;
add herbs and spices.

Cooking steps:

After preliminary preparation, finely chop the cabbage.
Grate the washed and peeled carrots on a Korean grater.
Place in a large container and stir. You can mash it a little for better juice release.
Add garlic.
Make the pouring liquid by boiling water and all remaining ingredients except vinegar. Add the preservative last and let it boil.
Pour in the resulting filling and close the container.
Marinating takes place within one day.
Cabbage is completely ready to eat. For convenient storage, distribute into jars. For long-term storage take it to the cold.

Canned cabbage in jars

List of products:

main product - 3 pcs.;
sweet pepper - 4 pcs.;
hot pepper - 1 pc.;
garlic - 2 heads;
salt - 1.5 tbsp. l.;
sugar - 1 tsp;
water - 1.5 tbsp;
vinegar - 70 ml.

Step-by-step cooking instructions:

Wash the bell pepper thoroughly. Remove seeds and membranes. Slice.
Perform similar actions with hot pepper.
Peel the garlic.
Grind two types of peppers and garlic in a meat grinder.
Add all remaining ingredients.
Mix well.

Divide the cabbage forks lengthwise into several parts, place in a container and fill with filling.
You need to cover it with a plate and put pressure on it.
Marinate for 2 days at home.
After this, keep in the cold for 2 weeks.
Pour steam over the jars and fill with shredded cabbage.
Pour some boiling water on top vegetable oil and seal tightly.

Storage at home

Salted or pickled cabbage that is not hermetically sealed should be stored in the cold. Important condition- the air temperature should be within 4 degrees. The preparations can be stored for 6 to 10 months.

the jars must be washed well using soda;
boil over steam or fry in the oven or microwave oven, this will remove fungus and bacteria from the surface of the jars;
lay the workpiece and sterilize for greater confidence;
roll up the lids and boil for 15 minutes.

The shelf life of the blanks is two years.

If the workpieces are sterilized and securely sealed, then they can be stored in room conditions. The main thing is that there are no heat sources near the storage location.

Ideal conditions for storing preserves are cool, dry rooms, protected from direct sunlight and light.

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