salted chinese cabbage recipe

Beijing cabbage is used to prepare salads or side dishes. If you use the recipe for salting Beijing 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 Our Country, so pickling recipes are becoming increasingly popular.

Peking cabbage features

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

“Beijing” strengthens the immune system, saves from beriberi, helps to cleanse the body and normalize metabolism. It is included in the diet in the fight against excess weight, with diseases of the nervous system and heart, hormonal disorders. The calorie content of such a snack is 15 kcal per 0,1 kg of product.

To cook Beijing cabbage, you need to observe some nuances:

• when cooking, vegetables are not subjected to long-term processing;
• salting takes a long time, from several days to one month;
• it is not recommended to serve a snack with dairy products, so as not to cause indigestion.

Recipes for salting Chinese cabbage

For salting, you will need Beijing cabbage and other vegetables (hot or sweet peppers, pears, etc.). Be sure to use salt and spices. For a spicier snack, add ginger or chili peppers.

A simple recipe

For the simplest salting method, you only need cabbage and salt. The preparation process in this case includes the following steps:

1. Several heads of Beijing cabbage with a total weight of 10 kg are cut in any convenient way. If a large container is used for salting, then it is enough to cut them into four parts. When using cans, you need to chop it into strips.
2. Sliced ​​vegetables are placed in a saucepan or jar in layers, between which salt is poured. For the indicated amount of cabbage, 0,7 kg of salt is required.
3. Then boiled water is poured so that the vegetables are completely under it.
4. Vegetables are covered with gauze and put oppression on top. The container remains in a cool place so that the cabbage does not turn sour.
5. 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

For salting Beijing 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:

1. Cabbage (1 kg) finely chopped.
2. Salt (0,1 kg), bay leaf and cloves (2 pcs each) and allspice (4 pcs) are added to chopped vegetables.
3. The vegetable mass is mixed and packed into a glass jar.
4. From above, vegetables are covered with a piece of cloth or gauze, after which a load is placed in the form of a small stone or a bottle of water.
5. The jar is cleaned in a dark place where a low temperature is maintained.
6. A month later, a snack can be added to your diet.

Pickling with pear

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

1. Cabbage (1 pc.) Cut into strips. The procedure is performed with a knife or grater.
2. Pears (2 pcs.) are cut, the seeds are removed and finely chopped.
3. Vegetables are mixed and removed a little by hand. In the resulting mass add 4 tbsp. l. salt.
4. Then the vegetables are placed in a pot or jar, where 0,2 liters of water are added.
5. Place the container in the refrigerator overnight.
6. In the morning, the resulting brine is poured into a separate jar.
7. Grated ginger root (no more than 3 cm), chopped garlic (3 cloves) and red ground pepper (2 pinches) are added to the vegetable mass.
8. Vegetables are poured with brine obtained earlier. Now the blanks are left for 3 days in a warm place.
9. After the fermentation process is completed, pickled cabbage is rolled into jars and put away for storage.

Salt more Korean

In national Korean cuisine, there is a method of salting Beijing cabbage using hot spices. Such an appetizer is an addition to side dishes, and is also used for colds.

The following recipe will help to pickle Chinese cabbage for the winter in Korean:

1. “Beijing” with a total weight of 1 kg must be divided into 4 parts.
2. Put a pan on the stove, where add 2 liters of water and 6 tbsp. l. salt. The liquid is brought to a boil.
3. Vegetables need to be completely poured with marinade and put in a warm place.
4. Chopped chili peppers (4 tablespoons) are 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.
5. Drain the brine from the cabbage and coat each leaf with a mixture of pepper and garlic. Ready vegetables are placed for 2 days in a warm place. On top of the vegetables you need to put a load.
6. Ready pickles are cleaned in a cool place.

Salting with spices

The use of various types of pepper and spices gives the blanks a piquant taste. This is one of the fastest pickling methods. The recipe looks like this:

1. A head of cabbage weighing 1,5 kg is cut at the base, after which the leaves are separated.
2. Each sheet 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.
3. 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.
4. Then moving on to the preparation of spices. Garlic (1 head) must be peeled and chopped in any suitable way. In a similar way, hot peppers (2 pcs.) And sweet peppers (0,15 kg) are processed, in which seeds and stalks are removed.
5. At the next stage, you can add dry spices to the dressing: ginger (1 tablespoon), ground pepper (1 g), coriander (1 tablespoon). To better distribute the spices over the vegetables, you can add a little water and dilute the dry mixture.
6. Cabbage leaves are coated on each side with the resulting mixture, then they are placed in a storage container.
7. For several days, the blanks are left in a warm place, for the winter you need to put them in a cool place.

spicy salting

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

The recipe includes several steps:

1. The saucepan is filled with 1,5 liters of water, 40 g of salt are added. The liquid must be heated to a boil.
2. Beijing cabbage (1 kg) cut into strips 3 cm wide.
3. The resulting brine is poured over chopped vegetables, put a load and leave them to cool in a cool place.
4. After cooling the vegetables, the oppression is removed, after which the vegetables are left for 2 days in brine.
5. After the specified time, the brine is drained, and the cabbage is squeezed by hand.
6. Chili peppers (4 pcs.) are cleaned of seeds, one clove of garlic is added and chopped in a blender.
7. Sweet pepper (0,3 kg) must be cut into strips.
8. 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).
9. The resulting mass is left for 15 minutes.
10. Then it can be put into jars for storage.

Salting with vinegar

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

1. Pour 1,2 liters of water into the pan, add salt (40 g) and sugar (100 g).
2. 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.
3. The head of cabbage is cut into large pieces.
4. Bulgarian pepper (0,5 kg) cut into strips.
5. Onions (0,5 kg) should be cut into rings.
6. Hot pepper (1 pc.) is cleaned from seeds and finely chopped.
7. All vegetables are thoroughly mixed and laid out in jars.
8. Hot brine is poured into each jar.
9. Then you need to roll up the jars and place them in a cool place for the winter.

Vegetable salting

Beijing cabbage goes well with peppers, carrots, daikon and other vegetables. The result is a healthy snack, rich in vitamins.

For salting vegetables, the following recipe is used:

1. A head of mass 1 kg is cut into four parts.
2. Cabbage leaves are rubbed with salt, after which they are placed under the load for 7 hours.
3. Pour 0,4 l of water into the pan, add rice flour (30 g) and sugar (40 g). The mixture is put on a slow fire and boiled until a thick consistency is obtained.
4. Then proceed to the preparation of spicy pasta. In a separate container, mince garlic (1 head), chili pepper (1 pc.), Ginger (30 g) and onion (50 g).
5. Grate daikon (250 g) and carrots (120 g), then place them in the filling, where you need to add 30 ml of soy sauce.
6. Salted cabbage is washed with water, after which each leaf is coated with spicy paste and placed in a saucepan where the filling is located.
7. The container is covered with a lid and put on a slow fire.
8. After boiling, the appetizer is laid out in jars.

Conclusion

Beijing cabbage is cooked in combination with carrots, peppers, pears, as well as various spices. After salting, a healthy and tasty snack is obtained, which has a long shelf life. The blanks are stored in a cellar, refrigerator or other place with a constant low temperature.