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Recipes for making Beijing cabbage: variations for the winter

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Tender and juicy Beijing cabbage is most often used fresh, but you can also make many preparations from it. Craftswomen pickle and salt it, add it to the composition of other salads, which are prepared for the winter. The recipes for making Chinese cabbage can be different, but in any case, the result is a delicious snack.

Recipe for pickled Beijing cabbage

Peking cabbage can be pickled very quickly and simply. This recipe is ideal for those who have no experience of pickling. Despite all the simplicity of preparation, the workpiece has an excellent taste.

Required Products:

  • 0.5 kg of Beijing cabbage;
  • 50 gr sea ​​salt;
  • 45 gr. Sahara;
  • 100 ml of fruit vinegar;
  • 5 gr. peppercorns;
  • 0.5 l of purified water.

Cooking progress:

  1. Chinese cabbage is cut into thin strips.
  2. Water is poured into the pan and then sugar, vinegar and salt are added to it, then boiled.
  3. Peppers and chopped cabbage are put in jars.
  4. They are filled with boiling marinade.
  5. They are immediately corked, flipped and covered.
  6. Cooled are transferred to the basement.

Pickled Beijing Cabbage (video)

Pickled Beijing cabbage: a quick recipe

The process of cooking cabbage is simplified due to the fact that it does not even need to be cut very finely. It is prepared in large pieces, which, if desired, can be crushed before serving.

Required Products:

  • 1 kg of cabbage;
  • 10 gr. hot pepper;
  • 0.5 kg of sweet pepper;
  • 100 gr. lettuce;
  • 120 ml apple cider vinegar;
  • 120 gr. Sahara;
  • 50 gr salts;
  • 1 liter of water.

Cooking progress:

  1. Water is poured into the pan, sugar and salt are poured there, vinegar is poured, the liquid is boiled.
  2. The forks are washed and cut into only 4 parts.
  3. Peppers, not only hot but also sweet, are washed and cut coarsely.
  4. Onions are cut into rings.
  5. All products are laid out in a bowl and mixed, after which they are laid out in jars.
  6. The container is filled with marinade and hermetically sealed, wrapped.
  7. The cooled banks are transferred to the pantry or cellar.

Tip: it is better to mix vegetables with your hands, and not with a spoon. Only in this way will it be possible not to damage their integrity and evenly mix.

Do I need to wash Chinese cabbage

Opinions differ on this point. Many believe that it is enough to remove the top sheets from the fork and you can start cooking. In fact, it must be washed, and thoroughly. After the upper sheets are removed, it is necessary to cut the stump and disassemble the forks into separate sheets, rinse each of them and rinse with boiling water.

In the same case, if damage or insects were found on the sheets, cabbage must be subjected to additional processing. It should be put in water, salt and stand for 15 minutes. Salt water can easily get rid of all pests. After this, the sheets can already be crushed and make all kinds of blanks or fresh salads.

Spicy Beijing cabbage for the winter at home

Delicate Beijing cabbage can be given piquant spiciness without much effort. Such a workpiece will certainly appeal to those who appreciate the spicy flavor in the workpieces and have a positive attitude to Korean cuisine. Despite the fact that the appetizer is perfectly stored, it is hardly worthy until the winter, because it has an amazing taste. It is impossible to resist him.

Necessary components:

  • 2 kg of cabbage;
  • 0.5 kg of carrots;
  • 200 gr. garlic
  • 5 gr. chili peppers;
  • 8 gr. bay leaves;
  • 200 ml of oil;
  • 1 liter of water;
  • 15 ml of vinegar;
  • 50 gr salts;
  • 200 gr. Sahara.

Cooking progress:

  1. First, wash and cut thin cabbage.
  2. Carrots are thoroughly peeled and cut in strips or grated in Korean for carrots.
  3. Chop the garlic.
  4. Vegetables are mixed and laid out in jars.
  5. All remaining unused products are added to the water and the liquid is brought to a boil.
  6. Pour hot liquid into the jars and roll up the lids.
  7. The container is wrapped, and after cooling is placed in the refrigerator.

Tip: you can easily adjust sharpness in this workpiece. It is enough to increase or decrease the amount of garlic and hot pepper so that the taste changes radically.

Beijing cabbage salad for the winter

Cabbage in combination with vegetables and piquant marinade acquires an unusual, but excellent taste. Such a salad in the cold season will be just a godsend. This is a festive snack, and a great addition to the side dishes on a typical day.

Required Products:

  • 1 kg of cabbage;
  • 0.5 kg of sweet pepper;
  • 0.5 kg of salad onions;
  • 15 gr hot pepper;
  • 1 liter of water;
  • 120 ml apple cider vinegar;
  • 120 gr. Sahara;
  • 50 gr salt.

Cooking progress:

  1. Initially prepared marinade. For this purpose, vinegar is mixed in water with sugar and salt, over low heat, the liquid is boiled for 15 minutes.
  2. Wash the cabbage and then chop it, but not too finely.
  3. Onions are cut into rings.
  4. Sweet pepper is cut into strips, after removing the seeds.
  5. Vegetables spread in jars, add chopped hot pepper.
  6. All cans are filled with freshly prepared marinade and corked.
  7. The cooled banks are transferred to the cellar or the usual pantry.

Beijing cabbage with beets: cooking for the winter

Bright, the most saturated color the workpiece acquires thanks to beets. Moreover, her taste is becoming more refined and original. The salad, despite the simplicity of its preparation, is surprising. With its help, even an ordinary meal will be festive.

Required Products:

  • 2 kg of cabbage;
  • 0.5 kg of beets;
  • 120 gr. garlic
  • 200 gr. carrots;
  • 200 gr. Sahara;
  • 1 liter of water;
  • 35 gr salts;
  • 5 gr. bay leaves;
  • 5 gr. peppercorns;
  • 200 ml of oil;
  • 10 gr. hot pepper;
  • 150 ml of vinegar.

Cooking progress:

  1. Beijing cabbage is primarily cut in large squares.
  2. Beets and carrots are peeled and chopped into thin strips.
  3. Garlic is minced in any convenient way.
  4. Pour all the vegetables into a deep bowl and mix.
  5. Marinade is cooked in a pan. To do this, add all the spices to the water, as well as salt and sugar, hot pepper.
  6. After full boiling pour oil and vinegar.
  7. The marinade is poured into a bowl with chopped vegetables and covered with a plate to which the cargo is placed for a day.

After only 24 hours, the salad is laid out in cans, poured with marinade and covered with lids, the container is placed in the refrigerator.

Korean style pickled cabbage (video)

Beijing cabbage is a very healthy and surprisingly tasty vegetable. Despite the fact that you can buy it in stores at any time of the year, you still need to make sure that there are jars in the bins with such blanks, in which Beijing cabbage is the main component. It can be pickled and salted, cooked in Korean and included in other salads. Such dishes will certainly be in demand not only on weekdays, but also on all holidays. Their peculiarity is that even rolled up in cans, they do not lose their freshness and amazing aroma. Spices and marinade only add them a special shade of taste, create a real harmony.

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