Contents
Beijing cabbage, so fresh and juicy, is famous not only for its taste, but also for its usefulness. It contains a lot of vitamins, useful acids and proteins. Due to its composition, cabbage belongs to the category of products indispensable for humans. Fresh salads, stewed side dishes are prepared from Beijing cabbage. Asians have even learned how to marinate a vegetable deliciously, calling the spicy kimchi dish. The Europeans adopted the recipe and called it Korean. We will talk about how to pickle Korean cabbage in Korean and later in the section. The best cooking recipes will allow every housewife to surprise relatives and friends with a spicy and very healthy dish.
Kimchi Recipes
Peking cabbage in Korean can be a real find for a lover of spicy and spicy cuisine. The composition of the pickled product includes various seasonings, salt, and sometimes vinegar. Kimchi can be supplemented with garlic, onions, carrots, various types of hot and bell peppers, fruits. It goes well with cabbage greens, daikon, celery, mustard. It is possible to prepare a delicious kimchi dish only if the products are correctly combined. So, we will try to describe the best options for cooking Beijing pickled cabbage in more detail.
Easy recipe for beginner cooks
The proposed recipe allows you to make kimchi from a limited number of available ingredients. They can be easily found in any store, which greatly facilitates the task. So, for one recipe, you will need Beijing cabbage itself in the amount of 3 kg, as well as 3 garlic heads, hot red pepper and 250 g of salt.
The process of preparing pickled snacks is very original:
- Cut the head of cabbage into 2-4 parts, depending on the size of the vegetable. Divide it into sheets.
- Each leaf should be rinsed with water, shaken off and rubbed with salt.
- Fold the salt-treated leaves tightly together and place in a saucepan for a day. Leave the container warm.
- Peel and squeeze the garlic through a press. Add hot ground pepper to the garlic mass. The amount of pepper and garlic should be approximately equal.
- After salting, cabbage leaves should be washed with water and rubbed with cooked hot paste.
- Put the pickled leaves in a glass jar or pan for later storage. You need to eat kimchi after 1-2 days. By this time, the vegetable will be saturated with spicy aromas.
Before serving, pickled Chinese cabbage leaves can be cut into pieces or carefully laid out on a plate in the shape of a nest. It is also recommended to pour the dish with vegetable oil.
Recipe for spicy cabbage with added sugar (thin slices)
The combination of hot pepper, garlic and salt can be offset with a little sugar. In this case, the cabbage will be more tender and will appeal to everyone. Thin slices will allow you to pickle the vegetable faster and not chop the leaves before serving.
The proposed recipe is designed for 1 kg of cabbage. For pickling, you need 1 tbsp. l. salt and 0,5 tbsp. l. Sahara. Spicy aroma and sharp taste, kimchi will get thanks to the paste, which is prepared from ground chili pepper (1 tablespoon), a pinch of salt, a head of garlic and a small amount of water.
To prepare kimchi, Chinese cabbage must be chopped into strips 1,5-2 cm wide. The resulting vegetable noodles should be transferred to a pan or basin. Sprinkle the product with salt and sugar. Lightly mash the vegetables with your hands, mixing the added ingredients. For pickling, put oppression on top of the cabbage. Leave the container warm for 10-12 hours.
You need to prepare pasta for Korean cabbage in advance so that it has time to infuse. To prepare, mix a pinch of salt with pepper and add a little boiling water to the mixture so that a watery consistency is obtained (similar to pancake dough). Add the minced garlic to the cooled pasta. Mix all the ingredients and leave in the room for 10 hours.
After the cabbage is marinated in salt and sugar, it must be washed and slightly dried, then put back into a large container and mixed with spicy paste. Stand for another 4 hours of pickling, then mix the cabbage and leave it again for 4 hours. After that, kimchi can be decomposed into glass jars and tightly closed. It is recommended to serve a spicy snack on the table with the addition of vegetable oil.
Kimchi with Vinegar
A little sourness won’t hurt the cabbage, as the vegetable itself has a relatively neutral flavor. The following recipe allows you to prepare a salad that harmoniously combines sweetness, saltiness, spice and acid. The recipe is designed for a small amount of ingredients, which in one family will be eaten quickly enough, so if you want to stock up on delicious cabbage for future use, then the number of ingredients should be increased.
The recipe recommends using only 300 g of cabbage. This weight is typical for one small head of cabbage. To add a vegetable in a salad, you need 1 tbsp. l. salt, 7 tbsp. l. sugar, 4 tbsp. l vinegar. There is no garlic in the recipe, but fresh pepper should be used. One chilli pod will be enough.
The preparation of a spicy pickled snack with vinegar consists of the following steps:
- Cabbage leaves cut into thin slices.
- Put the pieces of vegetable in a saucepan and salt the product. Leave the container for 1 hour in a room under oppression.
- Wrap pickled cabbage in a piece of gauze and squeeze out excess melted salt. Transfer the cabbage back to the pot.
- Mix vinegar and sugar in a glass. Bring the mixture to a boil in the microwave and pour over the chopped vegetables.
- For pickling, leave the appetizer for 2-3 days. During this time, the cabbage will give juice, resulting in a marinade. Before serving, the cabbage must be removed from the marinade and mixed with chopped chili peppers.
Such pickled cabbage is good for its delicate taste. If desired, kimchi can be eaten without adding pepper; for lovers of spicy food, the appetizer can be supplemented with chopped garlic before serving.
A unique recipe from Sichuan
The proposed cabbage pickling recipe cannot be called truly Korean, since for the first time such a dish was cooked in the Sichuan province in central China. Like it or not, we will not understand, but we will analyze the recipe thoroughly in order to avoid mistakes in cooking and enjoy the taste and aroma of oriental cuisine.
In the proposed recipe, you will have to pickle not only Chinese cabbage, but also peppers. So, each cabbage head will need to be supplemented with one green Chinese and one sweet bell pepper. Also, the composition of the recipe should include 3-4 medium-sized carrots and an onion. All of the listed vegetable ingredients, with the exception of onions, should be chopped into fairly large pieces. The onion must be finely chopped.
After chopping vegetables, you should take care of preparing the marinade. To do this, add 100 tbsp to 1 ml of water. l. vinegar, 2,5 tbsp. l. sugar and just a bit of salt, literally 1 tsp. salt. In addition to the listed ingredients, 1,5 tsp must be added to the marinade. celery (seeds), 1 tsp mustard and 0,5 tsp. turmeric for color. All the listed seasonings and spices must be added to boiling water and boiled for 1-2 minutes. Pour chopped vegetables with hot marinade and leave them in the refrigerator for 12 hours. During this time, the vegetables will absorb the aroma and taste of spices.
The recipe is quite simple, despite the variety of ingredients. At the same time, the taste of the dish is very spicy and original.
Recipe with bell pepper and garlic
The following recipe allows you to quickly and easily prepare savory and crispy Chinese cabbage. For cooking, you will need cabbage itself (one medium-sized head is enough), 2 tbsp. l. salt and 1 bell pepper. Hot chili peppers, ground pepper and garlic will add spiciness to the dish. These ingredients and cilantro should be added to taste depending on gastronomic preferences.
Prepare the dish in stages:
- Cut cabbage into thin strips.
- Mix 1 liter of water and 2 tbsp. l. salt. Boil the solution, cool.
- Pour chopped cabbage leaves with cold brine. Salting a vegetable, depending on the cut fraction, can take 1-3 days. The readiness of salted cabbage is determined by its softness.
- Rinse the cooked, softened vegetable and dry slightly in a colander.
- Grind bell pepper and chili pepper, cilantro seeds and garlic, as well as other seasonings, if desired, with a blender until a homogeneous mass (paste) is obtained.
- Put vegetables in a bowl and add pasta. Mix the ingredients and leave in the refrigerator to marinate for 1-2 days.
Conclusion
In the Far East, the kimchi dish is so widespread that every province in China or Korea is proud of its unique recipe for cooking this dish. One can only imagine what a variety of recipes for pickled Beijing cabbage exist. At the same time, in the east it is not customary to cook cabbage in small portions, the hostesses of those places immediately prepare for the future 50 or more kilograms of this pickle. You can appreciate the scale of such cooking and get acquainted with the traditional Korean recipe by watching the video:
