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Beijing cabbage has become popular in harvesting not so long ago. Only now it can be freely bought on the market or in a store, so there are no problems with raw materials. Many did not know about the beneficial properties of cabbage, because the main growing region was the countries of the East – China, Korea, Japan. Chinese cabbage looks like lettuce.
They call it “salad”. In terms of juiciness, it leads among all representatives of cabbage and salads. Most of the juice is contained in the white part, so you should not use only the leaves. The second advantage of Beijing salad is the absence of a “cabbage” smell, so familiar to many housewives.
Currently, borscht, salads, cabbage rolls, pickles and pickled dishes are prepared from Beijing. Fans of a healthy vegetable especially highlight kimchi – a Korean salad. Or, as they say, Korean salad. This is a favorite delicacy among Koreans and all lovers of spicy dishes. Korean doctors believe that the amount of vitamins in kimchi is greater than in fresh Beijing cabbage due to the juice released. There are several ways to cook Beijing cabbage in Korean. After all, once on the table to our hostesses, any dish undergoes changes. Consider the most popular recipes for delicious Korean-style marinated salad cabbage.
Preparing the necessary components for a simple option
To cook Chinese cabbage in Korean, we need:
- 3 kg of Beijing cabbage;
- 1 pod of hot pepper;
- 3 peeled garlic heads;
- 200 g of table salt and granulated sugar.
Some recipes contain a different amount of salt and sugar, so try to focus on your own taste, or prepare a little salad to determine its taste.
We choose heads of Peking ripe cabbage. We need not very white, but not quite green. It is better to take the average.
We free the Beijing ripe cabbage from the upper leaves (if they are spoiled), wash, let the water drain. The size of the heads of cabbage depends on how many parts we have to cut them into. We cut small ones lengthwise into 2 parts, which are larger – into 4 parts.
Grind hot pepper and garlic in a convenient way. Peppers can be either fresh or dried.
Mix vegetables with table salt and granulated sugar until a homogeneous slurry.
Now we rub the cabbage leaves with this mixture, put the quarters in layers in a pan and put oppression on top.
Salting Chinese cabbage in Korean according to this recipe will last 10 hours. After the time has elapsed, cut the quarters into pieces and serve.
There are recipes with some variations for better salting of Beijing juicy cabbage. For example:
- After the water has drained, we fan out the Beijing cabbage leaves and rub each with table salt. To make the salting run more evenly, dip the quarters in water, shake off excess moisture and then rub.
- We put it tightly in a container for salting and leave it in the room for a day. In this case, we do not tamp Beijing juicy cabbage.
- After a day, we wash the quarters and prepare a paste consisting of chopped garlic and hot peppers.
- We rub the leaves of Chinese cabbage with a spicy mixture.
Again we put the cabbage in a container, but now for storage. We keep warm for the first day, then we put it in a cool place.
When serving, you will have to cut the leaves, so some immediately cut the cabbage smaller and simply mix it with spices.
Both options are very spicy snacks. If you need to soften the dish, then reduce the amount of garlic and pepper in the recipe.
Salted chinese cabbage
Salted Beijing cabbage acquires a piquant taste, and the addition of hot pepper makes the dish spicy. Therefore, salted Beijing recipes are very common among lovers of winter cabbage dishes. Let’s consider some of them.
Spicy with bell pepper
In this version, almost all types of pepper are used – sweet, hot and ground. In addition, there are spices – coriander, ginger, garlic. Spices, like hot peppers, can be taken fresh or dried.
Salted cabbage from Beijing with pepper is prepared from the following ingredients:
- 1,5 kg of Beijing cabbage;
- 0,5 kg of table salt;
- 2 pods of hot pepper;
- 150 g sweet pepper;
- 2 g ground pepper;
- 1 tablespoon of chopped ginger root and coriander seeds;
- 1 medium head of garlic.
Let’s start salting Beijing juicy cabbage in Korean.
Cooking head. Let’s break it down into individual pieces. If some of them break, you don’t need to be very upset.
To properly disassemble the cabbage, cut the head of cabbage into 4 parts.
Then we cut at the base and separate the leaves. It is not necessary to tear off, you can simply move them away from the stalk.
We rub each leaf with salt and leave to salt for 6-12 hours. Periodically turn the leaves and re-coat with salt. It is convenient to do this procedure in the evening, so that by morning the cabbage leaves are salted.
After the allotted time, we wash the Beijing from excess salt. How much is needed, the leaves have already been taken, and the rest must be washed off.
Now we do not need the stalk, we perform further actions only with the leaves.
Preparing ingredients for spice. Ginger root, garlic, hot pepper will have to be chopped as convenient – on a fine grater, garlic press or in another way.
We clean the sweet pepper from seeds and also grind it in a meat grinder or in a blender.
Stir and add a little water if the mixture is too dry. We will need to spread it on the leaves of Beijing lettuce.
We make the consistency convenient and coat each leaf of Peking vegetable on both sides.
Immediately put the leaves in a storage container. It can be a glass jar or a container with a tight lid.
Leave in a warm room so that the seasoning is well absorbed.
After 3-5 hours, we remove it for permanent storage, preferably in the refrigerator. We have not subjected this blank to sterilization. The composition of spicy ingredients allows it to be stored in a cool place for 2-3 months.
This option for salting Beijing juicy cabbage provides a creative approach to the composition of the seasoning. You can add vegetables, herbs, or your signature spices.
Your appetizer is ready, although Korean-style salted Chinese cabbage salad goes well with side dishes.
Different from Beijing
Let’s get acquainted with some varieties of Beijing delicious cabbage preparations, the recipes of which have been recognized by housewives.
Chamcha
A famous Korean dish made from Beijing juicy cabbage. It takes time to prepare, but not the cost of effort. For a qualitative result, we take:
- 2 liters of water;
- 3 tablespoons table salt;
- 1 cob pekin;
- 4 PC. hot pepper;
- Xnumx head of garlic.
We make a pickle. Boil water and dissolve salt in it.
We clean the head of Beijing lettuce from spoiled leaves, if any, and cut into 4 equal parts.
Dip the quarters in salt water.
We leave it warm for a day for salting.
Grind the pepper with garlic, mix, lightly dilute with water to the consistency of sour cream.
We send it to the refrigerator for a day.
After a day, we take out the Beijing from the brine, wash and coat the leaves with a burning mixture.
To reduce the spiciness of Chinese Chamcha, you can add chopped vegetables to the mixture to your taste.
Kimchi
This recipe uses spices. The main ingredients remain the same composition and quantity, only ginger root, soy sauce, coriander seeds and a dry mixture of peppers are added to them (you can buy ready-made). Let’s divide the cooking process into three stages and proceed.
Stage One.
Immerse the chopped Beijing cabbage into the boiling brine, having previously cleaned it from the top leaves and stalk. Remove from heat, press gently with a yoke. To do this, you can take a plate, turn it upside down and weight it with a three-liter jar of water. After cooling the brine, remove the oppression. We do not remove the plate, it will protect the Beijing cabbage at the time of salting from dust. Salting time – 2 days.
Stage Two.
Prepare a spicy pasta with the remaining ingredients. We do not do this procedure in advance, but we begin before laying Beijing in banks. We grind all the components in a blender or in a meat grinder. The only exception is sweet pepper, cut into strips. Soy sauce in the recipe serves as a substitute for water and salt.
Stage Three.
Cabbage washed after brine, lubricated with paste, mixed with bell pepper and placed in jars. Fill the remaining space with brine. We close the jars with lids and leave them in the room.
As soon as air bubbles appear on the walls of the dish, move the workpiece to the refrigerator. We keep it cool.
Conclusion
If you carefully consider the listed options, then the basis of the process is everywhere preserved. The difference is only in small nuances. However, the taste of the dishes is different. Therefore, each of them is worth a try if spicy dishes are welcome in your family. To better understand the cooking technology, it is good to watch a detailed video of the process:
Bon appetit!