Dishes made from Chinese cabbage are more tender and juicy compared to dishes made from white cabbage. And, in addition to fresh salads, it can be canned. Then Chinese cabbage, prepared for the winter, will enrich the diet at any time at the owner’s request. This vegetable, when salted, pickled or pickled, will add piquancy to side dishes due to notes from oriental cuisine.
Useful properties of Chinese cabbage
Chinese cabbage, like regular cabbage, contains a lot of dietary fiber, which works in the intestines according to the panicle principle. They mechanically collect waste from its walls and remove it. Thus, Chinese cabbage normalizes stool and relieves constipation.
This vegetable also contains vitamins C, A, and K. The first of them helps maintain the skin in good condition, as it promotes the production of collagen. Vitamin A has a positive effect on visual acuity, and vitamin K is needed to normalize blood clotting. The presence of lactucin in Beijing helps bring blood pressure to normal.
And its natural complex of minerals allows you to remove excess fluid from the body and break down cholesterol plaques. Therefore, for swelling, Chinese cabbage is very useful.
In addition, “Beijing” is a low-calorie product, so it is very effective for reducing excess body weight in humans. The body spends more energy on its digestion than it ends up with. This calorie content is called negative.
Preparing the main ingredients
Cabbage needs to be prepared for any preparation, be it pickling or pickling.
First, the vegetable is inspected, yellow leaves are removed, the stalk is cut off, and washed thoroughly. Since this oriental vegetable has a loose structure, various types of insects may be present between the leaves. In order for them to leave the head of cabbage, it should be placed in warm, slightly salty water. After 20 minutes, the vegetable is taken out and washed under the tap.
Winter preparation recipes
Today, Chinese cabbage is available to almost all people, which is why recipes made from it are so popular. In sunsets she is very gentle and pleasant.Often the vegetable is seasoned with oriental seasonings, and lovers of spicy taste really like this snack. So many women try to prepare it for the winter for their families.
With bell pepper
This roll differs from the others in the presence of the aroma of sweet pepper.
Recipe ingredients:
- "Beijing" - 1 kilogram;
- sweet pepper - 0.5 kilograms;
- 1 pod of red pepper;
- apple vinegar - 0.1 liters;
- onion heads - 0.5 kilograms;
- salt and granulated sugar - 50 and 100 grams, respectively;
- water - 1 liter.
Prepare all the ingredients, and cut the cabbage into large pieces. The spicy pepper is chopped into small strips, the bell pepper is cut into larger pieces, and the onion is cut into rings. At the same time, cook the marinade. To do this, add salt and sugar, and after boiling, add vinegar.
Place the prepared vegetables in a large container and mix. Place in prepared jars. After slightly compacting the ingredients, pour in the cooked marinade. Sealed.
With added daikon radish
According to the proposed recipe, the portion will be small, but after it appears on the table, in the form of a very original dish, you can increase the amount of ingredients several times and make it again.
Recipe ingredients:
- Chinese cabbage - 3 kilograms;
- medium sized daikon radish - 1 piece;
- carrots - 1 piece;
- head of garlic;
- part of ginger root;
- onion - 1 piece;
- a bunch of onion feathers;
- shrimp paste - 2 tablespoons;
- rice flour - 2 tablespoons;
- sugar - 3 tablespoons;
- salt and chili pepper - to taste.
In order to pickle this salad, the Peking salad is cut in half lengthwise, and then each part into two more, right up to the stalk (prevents the vegetable from falling apart into separate leaves). Usually, after washing, cabbage is always wet, in this case this is good.It needs to be sprinkled evenly with salt. Then the “Beijing” is loaded into a container, covered with a lid and left for half a day.
The next step is preparing a jelly-like mixture from rice flour. To prepare, take half a liter of water, put sugar in it and keep it on the fire until it reaches a viscous consistency.
After this, prepare the spicy paste. To do this, put chopped spices (ginger, onion, chili and garlic) into a blender container and make a homogeneous mass. Daikon radish and carrots are grated into strips to prepare “loin.”
At the end, combine all the ingredients except the Chinese cabbage and mix. Parts of the cabbage vegetable are washed to remove excess salt and the liquid is allowed to drain. Then each of them is spread with the prepared dressing and placed between the leaves.
The last stage of cooking consists of placing the vegetables in a bowl and marinating them. This process lasts several days at room temperature.
Korean-style Beijing cabbage
Chinese cabbage according to this recipe contains the same traditional ingredients as Korean carrots.
Recipe ingredients:
- "Beijing" - 1 kilogram;
- water - 1500 milliliters;
- onions - 50 grams;
- garlic cloves - 10 pieces;
- onion feathers - 40 grams;
- ginger root - 30 grams;
- red pepper powder - 5 grams;
- ground black pepper - 10 grams;
- coriander - 5 grams;
- sugar and salt - 5 and 30 grams, respectively.
Preparation begins with brine for “Beijing”. To do this, take a container of sufficient capacity and pour water into it. After heating, add salt and granulated sugar.
Stir the brine until the ingredients are completely dissolved and cool.
At the same time, prepare the cabbage: cut it into 4 pieces lengthwise, remove the stalk. Then the vegetable is cut into strips. Onions are also chopped. Combine cabbage with onions and pour in brine.Maintain for 2 days with cargo at a temperature of 20 °C. After this time, the liquid is drained.
The next stage of work will be mixing the spices using a blender. All remaining ingredients are placed in a container and made into a homogeneous mass.
Then the resulting paste is combined with prepared vegetables. After this, Korean-style Chinese cabbage is placed in sterilized jars and sealed.
Pickled cabbage recipe
In order for this pickled cabbage to be juicy and crispy, thicker parts of the leaf are used, and thin parts are cut off for fresh salad. This recipe allows you to eat all the cabbage without waste.
Recipe ingredients:
- Chinese cabbage - 1 kilogram;
- granulated sugar - 5 tablespoons;
- salt - 1 tablespoon;
- chili pepper - 1 piece;
- 9% vinegar solution - 90 milliliters.
First, the “Peking” is prepared, then the stalk is cut off and divided into separate leaves. Each of them is conventionally divided into a thin and thicker part and cut. Pieces of leaves with veins are folded and chopped into strips.
The next step is to prepare the chili peppers. It is washed, cut into pieces, freed from the center and stalk, and cut into cubes.
Then layer the cabbage with pepper, adding salt evenly. Keep in a cool place for an hour.
At the same time, prepare the marinade. To do this, bring vinegar to a boil, into which salt and sugar are poured. Hot liquid is poured into prepared vegetables, mixed and placed in jars, compacted and covered with prepared iron lids. The container with the vegetable is placed in a large container, filled with water, and brought to a boil. Sterilization time is 15 minutes. Sealed.
Chinese cabbage solyanka
Chinese cabbage is great not only for pickling, it also makes excellent pickling.
Recipe ingredients:
- Chinese cabbage - 1 kilogram;
- salt - 0.1 kilograms.
The prepared “Peking” cabbage is cut into strips, just like regular white cabbage. Then it is put into a container and salted. Stir and knead slightly. To preserve the crispy structure, strong crushing is contraindicated.
Pressure is placed on top of the container on top of the vegetables. It is fermented for 30 days. Periodically, the product is tasted and assessed for the amount of salt. Then the cabbage is transferred to jars, filled with the resulting brine and taken to the cellar.
The length of time the product is stored affects the taste of the product: the longer it sits, the more saturated it becomes. The optimal period of use is the entire winter period.
Five Minute Recipe
You can also pickle Chinese cabbage in a simple way. As a result, quickly preparing this canned product will not spoil the taste in any way - it will be of the same quality as made by any other method, and the housewife will save time.
Recipe ingredients:
- Chinese cabbage - 0.5 kilograms;
- water - 0.5 liters;
- 9% vinegar solution - 5 milliliters;
- salt and granulated sugar - 3 and 2 tablespoons, respectively;
- black pepper - 3 peas.
The “Peking”, washed and freed from insects, is chopped into strips.
At the same time, cook the marinade. To do this, boil water and add salt, sugar and vinegar solution to it. After boiling, turn it off.
Prepare jars and put peppercorns in them and vegetables on top. Then pour hot marinade and roll up with iron lids.
Canned cabbage in jars
You can roll cabbage with any combination of auxiliary ingredients. This recipe will appeal to lovers of spicy taste.
Recipe ingredients:
- medium-sized loin - 2 pieces;
- sweet pepper - 2 pieces;
- carrots - 2 pieces;
- garlic cloves - 85 grams;
- onion - 1 piece;
- water - 1 liter;
- salt - 2 tablespoons;
- granulated sugar - 1 tablespoon;
- clove inflorescences - 7 pieces;
- laurel leaf - 2 pieces;
- horseradish root - 1 piece;
- cherry and currant leaves - 5 pieces of each type;
- paprika - half a teaspoon;
- Ground black pepper - half a teaspoon.
Prepared Chinese cabbage is cut into medium-sized pieces. Then the bell peppers are cored and chopped into strips. The carrots are chopped into cubes, and the onions into half rings.
Spices are placed at the bottom of the processed jars: laurel, cherry and currant leaves, horseradish, chopped garlic cloves, cloves.
Then layer bell peppers and carrots with onions with cabbage. Pour boiling water over the contents of the jars and leave for up to 7 minutes. Express. A marinade is prepared using this aromatic water. They add salt, sugar and vinegar to it. Refill into jars. Sealed.
Storage at home
The purpose of canning is to keep the product in good condition until it is served. In addition, the temperature regime of sterilized jars must be observed. Therefore, after cooling the wrapped seams, they are immediately taken to the cellar. An alternative can be a balcony, a storage room, or a garage.
Chinese cabbage is a juicy and tender product, which makes it suitable for preservation. Since this vegetable is oriental, they prefer to cover it for the winter with a lot of spices and seasonings. As a result, Chinese cabbage produces unusual and very spicy winter dishes.
