Chinese cabbage in Ukraine is often called Peking. It is rich in useful vitamins and minerals (potassium, magnesium, iron, B vitamins, vitamins D, C, carotene), which makes it especially valuable in the winter. However, few people in our area know that there are many recipes for home-made Beijing cabbage for the winter. Below are some of them with a detailed step-by-step description of the preparation and photos.
Selection and preparation of ingredients
For harvesting, you should choose a quality product that is not frozen, without traces of mold, rot or damage by insects.
Before you directly ferment, salt or pickle, the vegetable should be properly prepared:
- Remove top contaminated, dried leaves.
- Wash and clean the cabbage (wash must be in warm water).
- Lower for 30 minutes. in cold water with the addition of salt (1 tsp. per 1 liter of water), which will allow the leaves to become elastic and crisp.
- Cut off the base of the head (where the root was).
- Rinse the forks in cool water.
Did you know? In Japan, Beijing cabbage is used not only as a food, but also as an ornamental culture. In the fall, when the flowers in the parks no longer grow, they are replaced by specially bred multi-colored cabbage.
Recipes for harvesting Chinese cabbage for the winter
Even if your environment is not in the habit of making blanks from Beijing, it is worthwhile to start such a tradition. Such delicious pickles will be a worthy addition to ordinary winter dishes. Fresh cabbage has a not very rich taste and aroma, and usually a salad is prepared from it. In pickled, pickled or salted form, it acquires a special piquancy.
Pickling
5030 min
Energy value per 100 g of finished product:
- Each forks cut in half and chop randomly.
- Put in an enameled pan or bucket of the appropriate size in 3 cm layers.
- Salt each layer.
- Pour in water (pre-boil and cool it). Water should cover the mixture by 0.5 cm.
- Cover the product with a clean cloth and leave it under oppression in a cool place for 3-4 days.
- After the specified time, it is necessary to remove the fabric and wash in running water, then return it.
- The workpiece is ready for use in a month. Then you can put it in clean glass jars, pour brine and store in the refrigerator or cellar.
Important! If the salting is not hidden in a cool place (up to + 17 ° C), it will become acidic and unusable.
Pickling
1040 minutes
Energy value per 100 g of finished product:
- Peel and wash cabbage, carrots, onions (only high-quality vegetables can be marinated without signs of withering and spoilage).
- Peking cut into large pieces (3 × 3 cm).
- Grate the carrots with long strips.
- Chop the onion rings.
- Capsicum cut into small strips.
- Put all the vegetables in one bowl, mix thoroughly and arrange in sterile glass jars.
- In a separate pan, combine water, vinegar, sugar and bay leaf. Salt and bring to a boil.
- Pour the boiling marinade over the vegetable mixture.
- Roll up jars and wrap until cool.
- Pickle vegetables should be about two weeks before eating.
Important! Beijing cabbage contains an amino acid (lysine), which helps maintain the natural immunity of a person. In the East, it is believed that due to the high content of nutrients this vegetable contributes to the healing and prolongation of life.
Fermentation
3060 min
ground bitter pepper
3 g
Energy value per 100 g of finished product:
- Add salt to water, boil and let cool.
- Prepare the forks and cut into quarters.
- Fold the quarters in an enameled container and fill with brine.
- Ferment in a warm place for 4 days.
- Chop the garlic and mix with pepper.
- On the fourth day of pickling, take out the quarters and shift between the leaves with a mixture of pepper and garlic.
- Fold the cabbage in glass containers, pour brine and send to a cool place.
- Three hours of pickling can be served.
In Korean
1030 min
ground bitter pepper
3 g
hot peppers
4 things.
Energy value per 100 g of finished product:
- Head of cabbage cut into 2-3 cm stripes.
- Add salt to water, bring to a boil and cool.
- Pour the crushed Beijing into salt water, put under oppression for 48 hours.
- After two days, chop the bell pepper into strips, kill all the other ingredients in a blender.
- Drain the brine from the workpiece, add the bell pepper, seasoning mixture and mix everything thoroughly.
- Arrange vegetables in clean jars, add remaining salted juice, cover with lids.
- Allow to stand in a warm place for about a day, until bubbles appear on the surface.
- After 24 hours, remove the workpiece in Korean in a cool place to stop the fermentation process.
Household storage rules
Chinese cabbage can be stored fresh for a long time (4 months) and even dried in the oven. All containers in which the products were laid out should be sterilized to prevent pathogens from entering and propagating.
Pickled vegetables can be stored simply in the pantry at room temperature. For starter cultures, salting and recipes in Korean, an indispensable condition is to be at a temperature not exceeding + 17 ° C, because with this preparation there is a process of fermentation and natural fermentation, which must be stopped in time.
Did you know? Beijing cabbage comes from China, where it has been cultivated for more than 5000 years, considering it a symbol of wealth. The Museum of the Imperial Palace houses an ancient jadeite figurine depicting Chinese cabbage.
So, the recipes for harvesting with Chinese cabbage are easy to execute. And although some of the dishes will be ready for use only after a long time, the efforts of the hostess will be rewarded. The considered recipes allow to reveal the taste of the ingredients and preserve the majority of useful substances in the products.
