Recipe for pickling Chinese cabbage

Content

1 Features of Chinese cabbage
2 Recipes for pickling Chinese cabbage
3 Conclusion

Chinese cabbage is used for making salads or side dishes. If you use the recipe for pickling Chinese cabbage, you can get tasty and healthy homemade preparations. Chinese cabbage tastes like white cabbage varieties, and its leaves resemble lettuce. Today it is successfully grown in Russia, so pickling recipes are becoming increasingly popular.

Features of Chinese cabbage

Chinese cabbage contains acids, vitamins, minerals and fiber. By salting, you can preserve the beneficial properties of this vegetable for a long time.

Advice! Take cabbage with caution if you have problems with the digestive system.

“Beijing” strengthens the immune system, saves from vitamin deficiency, helps cleanse the body and normalize metabolism. It is included in the diet when fighting excess weight, diseases of the nervous system and heart, and hormonal disorders. The calorie content of such a snack is 15 kcal per 0.1 kg of product.

To prepare Chinese cabbage, you need to follow some nuances:

When cooking, vegetables are not subjected to long-term processing;
salting requires a long time, from several days to one month;
It is not recommended to serve the snack with dairy products to avoid causing stomach upset.

Recipes for pickling Chinese cabbage

For pickling you will need Chinese cabbage and other vegetables (hot or sweet peppers, pears, etc.). Salt and spices are required. For a spicier snack, add ginger or chili pepper.

Simple recipe

The simplest pickling method requires only cabbage and salt. The cooking process in this case includes the following steps:

Several heads of Chinese cabbage with a total weight of 10 kg are cut in any convenient way. If a large container is used for pickling, then it is enough to cut them into four parts. When using cans, you need to chop it into strips.
Chopped vegetables are placed in a pan or jar in layers, with salt poured between them. The indicated amount of cabbage will require 0.7 kg of salt.
Then boiled water is poured so that the vegetables are completely under it.
Vegetables are covered with gauze and pressure is placed on top. The container remains in a cool place so that the cabbage does not sour.
The gauze is changed every few days. After 3 weeks, the vegetables will be salted, then they can be transferred to jars.

Salting for the winter

To pickle Chinese cabbage for the winter, in addition to the main ingredients, you will need spices. The recipe is very simple and consists of the following steps:

Cabbage (1 kg) finely chopped.
Add salt (0.1 kg), bay leaf and cloves (2 pieces each) and allspice (4 pieces) to the chopped vegetables.
The vegetable mass is mixed and compacted into a glass jar.
The vegetables are covered with a piece of cloth or gauze on top, after which a load in the form of a small stone or a bottle of water is placed.
The jar is placed in a dark place where the temperature is kept low.
After a month, the snack can be added to your diet.

Pickling with pear

Cabbage goes well with fruit.If you add a pear when pickling, you can get tasty and healthy preparations. The recipe calls for green pears that are not ripe enough. Otherwise, the fruit pieces will fall apart during cooking.

Cabbage (1 piece) cut into strips. The procedure is performed using a knife or grater.
Pears (2 pcs.) are cut, seeds are removed and finely chopped.
Mix the vegetables and remove them a little by hand. Add 4 tbsp to the resulting mass. l. salt.
Then the vegetables are placed in a pan or jar, where 0.2 liters of water is added.
Place the container in the refrigerator overnight.
In the morning, the resulting brine is poured into a separate jar.
Add grated ginger root (no more than 3 cm), chopped garlic (3 cloves) and ground red pepper (2 pinches) to the vegetable mass.
Vegetables are poured with the brine obtained earlier. Now the blanks are left for 3 days in a warm place.
After the fermentation process is completed, the pickled cabbage is rolled into jars and stored.

Korean pickling

In national Korean cuisine, there is a method of pickling Chinese cabbage using hot seasonings. This appetizer is an addition to side dishes and is also used for colds.

Pickle Chinese cabbage The following recipe will help you in Korean for the winter:

“Beijing” with a total weight of 1 kg must be divided into 4 parts.
Place a pan on the stove, add 2 liters of water and 6 tbsp. l. salt. The liquid is brought to a boil.
Vegetables must be completely filled with marinade and placed in a warm place.
Chopped chili pepper (4 tbsp) is mixed with garlic (7 cloves), which is first passed through a garlic press. The components are mixed with the addition of water so that the mixture acquires the consistency of sour cream. The mass is left in the refrigerator for a day.
Drain the brine from the cabbage and coat each leaf with a mixture of pepper and garlic. Ready vegetables are placed in a warm place for 2 days. You need to place a weight on top of the vegetables.
Ready pickles are stored in a cool place.

Salting with spices

The use of various types of peppers and spices gives the preparations a piquant taste. This is one of the fastest salting methods. The cooking recipe is as follows:

A head of cabbage weighing 1.5 kg is cut at the base, after which the leaves are separated.
Each leaf is rubbed with salt (0.5 kg), after which they are placed in a container and left for 12 hours. You can start cooking in the evening and leave the cabbage to salt overnight.
The leaves are washed with water to remove excess salt. The leaves have already absorbed the required amount of salt, so it is no longer needed.
Then moving on to preparing the spices. Garlic (1 head) must be peeled and chopped in any suitable way. Hot peppers (2 pcs.) and sweet peppers (0.15 kg) are processed in a similar way, the seeds and stalks of which are removed.
At the next stage, you can add dry spices to the dressing: ginger (1 tbsp), ground pepper (1 g), coriander (1 tbsp). To better distribute the spices among the vegetables, you can add a little water and dilute the dry mixture.
Cabbage leaves are coated on each side with the resulting mixture, then they are placed in a storage container.
The blanks are left in a warm place for several days; for the winter they need to be put in a cool place.

Spicy pickling

A spicy snack called chamcha is a traditional Korean dish. For cooking you will need spices and sweet peppers.

The cooking recipe includes several steps:

Fill the pan with 1.5 liters of water, add 40 g of salt. The liquid must be heated to a boil.
Peking cabbage (1 kg) is cut into strips 3 cm wide.
The resulting brine is poured over the chopped vegetables, a weight is placed and they are left to cool in a cool place.
After the vegetables have cooled, the oppression is removed, after which the vegetables are left in brine for 2 days.
After the specified time, the brine is drained and the cabbage is squeezed out by hand.
Chili peppers (4 pcs.) are cleared of seeds, add one clove of garlic and grind in a blender.
Sweet pepper (0.3 kg) needs to be cut into strips.
The vegetables are mixed in one container with the addition of soy sauce (10 ml), coriander (5 g), ginger (10 g) and black pepper (5 g).
The resulting mass is left for 15 minutes.
Then it can be put into jars for storage.

Pickling with vinegar

For the winter, you can pickle Chinese cabbage with vinegar to extend its storage time. The following recipe shows how to pickle vegetables:

Pour 1.2 liters of water into the pan, add salt (40 g) and sugar (100 g).
When the water boils, add 0.1 liters of apple cider vinegar to the pan. The brine is left to boil for another 15 minutes.
The head of cabbage is cut into large pieces.
Bell pepper (0.5 kg) cut into strips.
Onions (0.5 kg) need to be cut into rings.
Hot pepper (1 pc.) is cleared of seeds and finely chopped.
All vegetables are thoroughly mixed and placed in jars.
Hot brine is poured into each jar.
Then you need to roll up the jars and place them in a cool place for the winter.

Vegetable pickling

Chinese cabbage goes well with peppers, carrots, daikon and other vegetables. The result is a healthy snack packed with vitamins.

The following recipe is used for salting vegetables:

A head of cabbage weighing 1 kg is cut into four parts.
Cabbage leaves are rubbed with salt, after which they are placed under a load for 7 hours.
Pour 0.4 liters of water into the pan, add rice flour (30 g) and sugar (40 g). Place the mixture on low heat and cook until it reaches a thick consistency.
Then they move on to preparing the spicy paste. In a separate container, chop garlic (1 head), chili pepper (1 piece), ginger (30 g) and onion (50 g).
Grate daikon (250 g) and carrots (120 g), then place them in the filling, where you need to add 30 ml of soy sauce.
The salted cabbage is washed with water, after which each leaf is coated with spicy paste and placed in a pan containing the filling.
Cover the container with a lid and place on low heat.
After boiling, the snack is placed in jars.

Conclusion

Chinese cabbage is prepared in combination with carrots, peppers, pears, and various spices. After salting, you get a healthy and tasty snack that has a long shelf life. The blanks are stored in a cellar, refrigerator or other place with a constant low temperature.