Beijing cabbage recipes for winter. Recipes for pickled Chinese cabbage in instant jars and how to preserve it for the winter

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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.

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 lead to arterial pressure

to normal condition. And its natural complex of minerals allows you to remove excess liquid

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 in reducing overweight

human body. 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 and removed yellow leaves , cut off the stalk, wash it thoroughly. Since this oriental vegetable has a loose structure, there may be different kinds

insects 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 I 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 they prepare 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;
• black ground 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, quick preparation of this canned product will in no way spoil the taste - 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;
• carnation 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, you must comply with temperature regime sterilized jars. 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- the product is juicy and tender, 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.

Attention! When choosing Chinese cabbage, inspect the leaves, they should not be too green or white, try to find golden mean. When pickling cabbage, do not use wilted leaves for cooking.

Before salting, the forks are placed in a salted cold water, this will make the leaves crispy, and will also kill various insects that may be between the layers of leaves. Then the rough stalk is cut off. Finally, the vegetable is washed well under running water.

Step-by-step cooking instructions

Spicy version

1 recipe

Ingredients:

• 1 head of Chinese cabbage;
• 2 pieces red hot pepper;
• 1 piece red bell pepper;
• 10 cloves of garlic;
• 1 tsp ground coriander;
• a little ground red pepper;
• 1 tsp salt.

The salting sequence is as follows:

1. The head of cabbage is cut into 4 parts; if the vegetable is small, you can cut it into 2 parts.
2. Now prepare the brine, mix salt - 80 g, water - 1 liter. The water is preheated and salt is added. After the brine has cooled, pour it over the cabbage. After this, a pressure is placed on top of the cabbage, for example, a large jar of water, and the whole thing is left for a couple of days.

   It is worth remembering that the cabbage must be completely in the brine.

3. After 2 days, you need to take out the cabbage, squeeze it lightly and cut the quarters into ribbons.
4. Garlic cloves and peppers (hot and bell peppers) are crushed together. Coriander is also added there.
5. Now this whole mass is mixed with chopped cabbage.
6. After this, oppression is established again, the cabbage is placed in warm place for 2-3 days for fermentation.
7. You need to stir the cabbage 1-2 times a day.
8. On the third day, the cabbage can be transferred to jars, closed with airtight lids and placed in the refrigerator.

2 recipe

The number of products may be the same.

1. Wet cabbage leaves are rubbed generously with salt.
2. After this, everything is placed in a wooden barrel or enamel pan.
3. The brine is also prepared: in warm water(1 liter) 50 g of salt dissolves. The liquid is brought to a boil and cooled.
4. The vegetable is poured with brine and, if the leaves float, a plate is placed on top.
5. All this sits in a warm place for 2 days.
6. The second stage of pickling is to prepare the spicy mixture.
   • To do this, based on the calculation for 2 kg of cabbage, take a head of garlic and 1 chili pepper.
   • Grind these ingredients together.
   • As spices, you can add chopped ginger and ground pepper to the mixture. A tablespoon is also added there. vegetable oil.
7. Afterwards the cabbage is washed in running water.
8. Coarsely chop the cabbage or tear it into small pieces by hand.
9. Now the spicy mixture and Chinese cabbage are mixed and placed in a glass or plastic container.
10. Close it well with a lid and keep the cabbage warm for another day. The finished dish is placed in the cold, where it is stored for a long time.

Video recipe for pickling spicy Chinese cabbage:

For the winter

For the winter, cabbage is pickled as follows.

Prepare the ingredients:

• Medium cabbage fork.
• 1 tbsp. salt.
• 5 tbsp. l. Sahara.
• 80-100 ml. 9% vinegar.
• 1 chili pepper.

Preparation:

1. Cabbage is cut into strips, chili peppers are cut into small cubes.
2. Mix cabbage, pepper and salt in a deep bowl.
3. While the bowl is chilling in the refrigerator, prepare the brine. Mix vinegar and sugar and put on gas until it boils. After which the liquid is poured into the prepared cabbage, everything is mixed well and placed in a pre-pasteurized jar.
4. Then the mixture needs to be lightly compacted. The juice separated from the cabbage is poured into the same jar.
5. After covering the jar with a lid, immerse it in boiling water for 15 minutes.
6. After this, the container is sealed with an airtight lid and placed under the blanket.

When the workpiece has cooled, it can be stored in a cellar or other place for storing marinades.

With vegetables

1. In this recipe, additional carrots (500 g) are added. It is grated on a Korean carrot grater.
2. Mix carrots with finely chopped garlic (2 heads) and cabbage cut into small pieces (2 kg).
3. The brine is prepared using water (1 l), vinegar (1 tbsp), salt (3 tbsp), vegetable oil (200 ml), sugar (200 g), pepper (1/2 tsp. ) and bay leaf (3 pcs.). This whole mixture is brought to a boil.
4. Then the twisting is carried out in the usual way.

With spices

• 1 kg cabbage;
• 1.5 liters of water;
• salt (40 g);
• 300 g bell pepper;
• 4 chili peppers;
• garlic (1 clove);
• 10 ml soy sauce;
• a little coriander;
• a little ginger;
• a little salt;
• a pinch of black pepper.

The cabbage is prepared according to the established scheme, only all the above spices are added to the garlic-pepper mixture.

With vinegar

Salting with vinegar is done for the winter:

1. Pour 1.2 liters of water into the pan, add 1 tbsp. salt and 100 g sugar.
2. After boiling, add 0.1 liters of apple cider vinegar to the water. After 15 minutes, the brine is removed from the heat.
3. Cabbage is cut into large pieces.
4. A pound of red bell pepper should be cut into strips.
5. Half a kilo onions cut into rings.
6. 1 hot pepper, chopped with a knife.
7. Now you can mix everything well and put it in jars.
8. Hot brine is poured from above to the brim.
9. The jars are rolled up and left for storage in a separate place.

With pear

Pears must be selected from hard, green varieties. This way they won't soften or fall apart in the brine. The following products should be prepared:

• A head of Chinese cabbage.
• 2 small pears.
• 3 garlic cloves.
• 5 green onions.
• Ginger root – 2.5-3 cm.
• A little ground red pepper.
• 4 tbsp. coarse salt.
• 200 ml water.

Then you can start salting:

1. Vegetables are chopped, but not too finely.
2. The pears are peeled and cut into thin pieces.
3. Now the pears and vegetables are all ground with salt.
4. After this, water is poured on top and everything is left for one night.
5. Then the water is drained, and finely chopped ginger, garlic and green onions are added to the vegetables.
6. Afterwards, the brine is prepared according to the standard procedure and poured hot into the cabbage. Leave the container in a warm place for 3 days.
7. After three days, you can roll up the jars and put them in a cold or cool place.

How to save?

To prevent Chinese cabbage from spoiling during long-term storage, keep the jars in a cool place. This could be a refrigerator or a cellar.

What can it be used with?

Salted Chinese cabbage can be served as a salad with dishes To do this, season it with vegetable oil and chopped onions into rings.

Some housewives add salted cabbage to soups; they turn out a little piquant. Good Beijing salted cabbage with boiled rice, this is how the Japanese, Chinese and Koreans eat it.

Conclusion

This vegetable can be combined with many additives - vegetables, fruits, spices. If you add a little imagination and knowledge, you will get an incomparable and original dish, which in terms of taste is not inferior to the standard recipe with Chinese cabbage.

Peking is practically not used in preparing hot dishes; as a salad, it is more suitable to complement meat dishes. Its difference from lettuce, Roman and other types lettuce consists of juicier, sweetish stems, the same as the Chinese bok choy. Chinese cabbage differs from white cabbage in its elongated shape with an open fork. This product will add freshness and lightness to meat, fish salads. No less interesting are purely vegetable savory snacks.

Chinese cabbage differs from white cabbage in its elongated shape with an open fork.

You can pickle it not only in its own juice, but also in brine. Salted Chinese cabbage turns out crispy. The advantage of salting in brine is that the product can be washed several times during the cooking process, which will make the dish moderately salty.

This recipe only requires two ingredients:

• Chinese cabbage;
• Salt;
• Cold boiled water.

The proportion of products is 1 to 10, or 1 to 20. For cabbage, which needs to be prepared for consumption after 3-4 months, less salt is taken. She will not have to be salted, but leavened. For salted, the proportion is larger, but it will also be ready to serve earlier.

Cooking method;

1. For salting in a large container, it is enough to divide the cabbage into 4 parts. If you have to salt it in jars, then you need to cut it smaller. Considering the looseness of the fork, you can divide it into circles 1.5-2 cm thick.
2. The cabbage is placed in dense layers in jars. During the laying process, each layer must be salted. The jars are filled up to the shoulders.
3. Vegetables are poured with boiled water. First, cover the jar with gauze folded in several layers.
4. Oppression is installed.
5. The jars are put away in a cool, dark place for 3-4 days.
6. The oppression is removed from the water-swollen cabbage, it is covered with a nylon lid and put into the refrigerator. It will be ready for use in about a month.
7. To prevent the product from deteriorating, it must be washed periodically with cold boiled water.

Once white foam stops forming on the surface, the workpiece no longer needs to be washed.

Salad with Chinese cabbage for the winter

The most common recipe for pickling ordinary white cabbage is also suitable for Beijing cabbage. The peculiarity of Peking is that it is more tender than usual, so less salt is required for its fermentation.

• Cabbage;
• Salt;
• Carrots or beets.

Attention! Beets and carrots are added in small quantities. They are needed to give sauerkraut a pleasant shade.

The most common recipe for pickling ordinary white cabbage is also suitable for Beijing

Cooking method:

1. Cabbage is cut into thin strips. Considering the delicacy of the product, it is better to do this with a knife.
2. Carrots or beets are grated.
3. Salt is added to the vegetable mixture.
4. The cabbage needs to be mashed a little with salt.
5. You can pickle it in an enamel pan or bucket. Wide dishes the more convenient it is, that it is easier for her to choose oppression.
6. The tightly compacted ingredients are covered with cotton cloth or gauze. A wide lid is installed on it, it is pressed with a three-liter jar filled with water.
7. The dish should be kept at room temperature until the formation of foam stops. Usually no more than a week.
8. The foam must be removed, and the material covering it must be washed under the tap.
9. The foam stopped coming out, which means the bitterness has gone from the product. It's time to move the workpiece to a cool place. Otherwise it won't be crispy.

If you plan to salt the cabbage in a large container, then you don’t have to chop it, but put it whole in a barrel or bucket.

Korean kimchi for the winter (video)

Pickling Chinese cabbage for the winter: step-by-step recipe

Fruit and vegetable salad with Beijing can be prepared at home not only with vegetables, but also with fruits and berries. This product is also prepared in its own juice, without adding water, in fact it is sauerkraut, only with the addition of related ingredients. Considering the sweetish cabbage juice, you can add a sweet strong apple, pear and even plums to it. They will make the product more flavorful.

Proportion of ingredients:

• 1 head of Chinese cabbage;
• 1 large apple or pear (5-10 plums);
• 3 cloves of garlic;
• 30 gr. ginger;
• ¼ teaspoon ground red pepper;
• 2 dessert spoons of coarse table salt.

Fruit and vegetable salad with Beijing can be prepared at home not only with vegetables, but also with fruits and berries

Attention! If you use a larger portion of fresh ginger, you can omit the use of red pepper.

Step-by-step preparation:

1. Cabbage is cut into strips of 1-1.5 cm.
2. Ginger root and fruit are cut into thin, almost transparent slices.
3. Salt is added to the fruit and vegetable mixture. Everything is thoroughly mixed.
4. The workpiece is sent to a warm place for several days.
5. Under oppression there will be a release own juice from fruits and vegetables.
6. Periodically you will have to pierce the salad with a wooden stick so that the bitterness leaves the cabbage to the surface in the form of a white foam.
7. The foam is removed from the surface with a spoon.

Has the foam formation stopped? You need to put the cabbage in jars and put it in the refrigerator.

Pickled Peking

Tender Chinese cabbage will be obtained in a weak marinade. It can be combined with big amount white grapes (seedless), juicy pear, cherry tomatoes, carrots.

• Cabbage;
• Salt;
• They are added to the salad in small quantities, cut or whole, giving the winter salad a summer charm.
• Granulated sugar;
• Spicy herb grains;
• Vinegar;

Water.

Tender Chinese cabbage will turn out in a weak marinade

1. Proportion of products for marinade:
2. For 1.5 liters of water, salt and sugar need 1 tablespoon. Vinegar – 2 tablespoons, cumin grains – 1 teaspoon. Water can be added to the marinade before preparing the main ingredient.
3. The cabbage is cut into not very thin strips and placed in small jars. When using tomatoes or grapes, they must be added during the cabbage planting process. If you add a pear or apple, you need to cut them into thin slices. Wedges are not appropriate in this salad.
4. There is no need to pack the jars very tightly; this will make it difficult for the marinade to pass through.
5. Spices are added to the boiling water for the marinade. Vinegar (9%) is added last.
6. The salad is poured with marinade and covered with lids. After a few minutes, when the marinade has already soaked all the ingredients, it is necessary to add the part missing up to the hanger of the jar.
7. After this, the jars should be rolled up and turned upside down.

Cooled jars are put into the refrigerator or a cool place for storage.

This recipe makes Chinese cabbage salad very tender.

Beijing cabbage: Korean recipe

Korean food recipes are distinguished by their special composition of spices. Before the name of each snack prepared in Korean, you can safely add the word “spicy”. It is easier to preserve preparations with a large amount of hot pepper and cumin. Despite the names “chamcha”, “kimchi”, “chimcha”, “chamchi”, which are difficult for the Russian language, the taste of these dishes will not be shocking for admirers of Caucasian cuisine.

How to cook chamcha

This dish will take a lot of time, but not much effort, to prepare.

• To do this you will need:
• Salt – 3 tablespoons;
• A head of Chinese cabbage;
• 4 chili peppers;
• Head of garlic.

Korean food recipes are distinguished by their special composition of spices.

Cooking method:

1. Salt dissolves in boiling water.
2. A head of cabbage divided into 4 parts is immersed in it.
3. The pan must be left for a day in a warm place.
4. Chili and garlic are ground in a blender. A little water is added to the mixture so that the consistency becomes similar to sour cream. It should be put in the refrigerator for a day.
5. Before storing the vegetable in a cold place, remove it from the brine and coat each leaf with a small amount of the spicy mixture.

Attention! A thick layer of chili can ruin the dish. To make chamchi less spicy, you can add any chopped vegetables to the chili.

Chinese cabbage kimchi recipe

Compared to chamcha, kimchi uses spices to make it. Perhaps this is the only difference between these two winter salads.

• 1 fork of Chinese cabbage;
• 1.5-2 liters of water;
• 2-3 dessert spoons of salt;
• 300 gr. bell pepper (red);
• 4 chili pods;
• 2-3 cloves of garlic;
• Coriander;
• Dried ginger root;
• A mixture of crushed peppers;
• Soy sauce.

The preparation of this dish is divided into three stages:

1. Into the boiling salt water chopped cabbage, freed from stalks and damaged leaves, is immersed. She presses under oppression. They can serve as a wide plate, weighted with a three-liter jar filled with water. Remove pressure from the cooled pan. The floating plate will serve as protection against dust. So the cabbage should be salted for 48 hours.
2. The paste is prepared immediately before placing the cabbage in jars. All remaining ingredients go into it. Except for the bell pepper, which is cut into thin strips, everything is crushed in a blender. Soy sauce replaces salt and water.
3. After two days, remove the cabbage from the brine, wash it, mix it with a paste prepared from spices and pepper. Fill the remaining space in the jars with brine. Close with lids and leave at room temperature. The appearance of air bubbles on the walls of the jar can be considered as a signal that it is time to move the product to the refrigerator, where it will be stored.

Recipes from Chinese cabbage for the winter (video)

We suggest preparing Chinese cabbage for the winter. A simple method using our photo recipe will allow you to cook with pleasure. In our family, Chinese cabbage has a special place. I cook everything from it, and we especially love it. And to be honest, I even add it to borscht, because borscht with it turns out even more delicious. The beneficial properties of regular cabbage and Chinese cabbage are almost identical.

You probably realized that today we will talk about a recipe in which this vegetable is the main ingredient. So, I present to you a recipe for spicy Chinese cabbage with ginger, which today we will roll up in jars for the winter. Ginger is added to the cabbage, so it comes out unusual, not only spicy, but also with an unusual aroma. Just don’t rush to close the recipe if you don’t like ginger. It can be safely replaced with the most common hot pepper and garlic.

Ingredients:
- a head of Chinese cabbage,
- 20 g ginger,
- 1 carrot,
- several pieces of hot pepper,
- 500 ml. water,
- 3 tbsp. l. regular 9% vinegar,
- 150 g sugar,
- 1 tbsp. l. salt.

Recipe with photos step by step:

Wash the cabbage very carefully, better one leaf at a time.
After that, cut it with a large and sharp knife.




Peel the carrots. This can be done using a regular or special knife.




Grate it or cut it into strips. By the way, you can even spend a little time and use special cutters to cut out stars, flowers, etc. from carrots.
Just wash the hot peppers. It will need to be placed whole in the jar.




So, fill the prepared jars with cabbage, carrots and peppers.






Prepare the marinade by combining water, salt, sugar and ginger. When it boils completely, add vinegar. Pour it in slowly.








Fill the jars with cabbage to the brim with the prepared marinade.




After this, seal each of them with a seaming key.
Approaching New Year, which means you will need to set the table with something unusual. This can help you

You can prepare many preparations from Chinese cabbage for the winter. This vegetable has a long shelf life when raw.

Preparations made from it are very helpful winter time. Just open a jar of pickled leaves or Korean seasonings, and the appetizer is ready for the table.

Chinese cabbage pure form does not have a pronounced taste or smell. Therefore, when preparing salads, it is supplemented with various spices and herbs.

In Korean cuisine, pickled Chinese cabbage is called kim chi. Many Russian housewives have already adopted this recipe and make it to their own taste.

Peking cabbage is more tender than white cabbage, so it is perfect for making salads.

The vegetable retains vitamins and nutrients for a long time, even during long-term storage. During cultivation, it practically does not require constant treatment with chemicals, as it is resistant to pests and diseases.

Useful properties of Chinese cabbage

Chinese cabbage has a lot useful properties. One of them is its low calorie content. It can be eaten in unlimited quantities by overweight people. Also popular with people who adhere to healthy image life.

The main components of the vegetable are water, proteins, fats, acids and fiber. Cabbage is rich in vitamins A, C, E, B.

Lysine, which is part of the composition, has antiviral and regenerating properties.

Among the useful properties are the following:

1. Strengthens the body's defenses, helping to resist harmful attacks from viruses and bacteria.
2. Promotes the removal of heavy metal salts from the body.
3. Adjusts the functioning of the gastrointestinal tract, prevents constipation.
4. Useful for people experiencing nervous tension.
5. The vegetable should be present in the daily diet of patients with arthritis, arthrosis and rheumatism.
6. Improves condition skin, hair and nails.

Despite the list of beneficial properties, Beijing tea has its contraindications. It is not recommended to use it for inflammation of the stomach.

human body. The body spends more energy on its digestion than it ends up with. This calorie content is called negative.

Depending on the type of workpiece, the Peking must be properly prepared:

1. Cut off the stalk completely.
2. If the Beijing plant is young, then it is enough to remove the top two leaves, which may be dirty and damaged.
3. Next, the cabbage must be washed and dried.
4. All sorts of insects can settle in Chinese cabbage, since the leaves are loose and there are voids. Soaking in salt water will help get rid of them. To do this, dilute salt in warm water and put cabbage in it for half an hour.
5. Next, the leaves need to be divided and proceed directly to the workpiece.
6. If the vegetable has been stored in the refrigerator for a long time, it is important to wash each leaf separately and dry it.

insects 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.

There are many ways to prepare Pekinka.

With bell pepper

Required ingredients:

• cabbage - 2 heads;
• pepper - 4 pcs.;
• hot pepper - 1 pc.;
• apple cider vinegar - 70 g;
• garlic - 6 cloves;
• salt - 1.5 tsp;
• sugar - 1 tsp;
• water - 1 tbsp.

Cooking method:

• Wash the pepper thoroughly. Remove seeds and jumpers. Cut into small pieces. When cleaning bitter vegetables, wear special protective gloves.
• To prepare the spicy filling, peel the garlic. To quickly peel, use the handle of a knife to tap each clove of garlic.
• Grind all ingredients until pureed.
• Add the remaining ingredients and mix well.

• Remove the top cabbage leaves and wash the head. Divide into several parts lengthwise. Do not cut off the stalk; it will hold all the leaves.
• Take a large container.
• Hold a piece of cabbage in your left hand and right hand Holding a spoon, pour the spicy liquid over it. You should try to pour as much marinade as possible between the sheets.
• Do this with all parts of the cabbage and place compactly in one layer.
• Pour the remaining marinade on top.

• Cover the workpiece with a wooden circle or porcelain dish, and place pressure on top. A three-liter jar filled with water and closed with a lid is perfect for oppression.
• Place in a cool, dark place and leave for two days.
• After the time has passed, transfer the cabbage into a tight plastic bag. It's good to tie. You can put a few more bags on top.
• Place on the bottom shelf of the refrigerator.
• After a three-day period, you can try.
• It is better if the cabbage lasts longer than a week in the refrigerator.
• Before serving, cut into portions.
• Can be stored in a glass container under a nylon lid in the cold.

With added Daikon radish

Dishes with the addition of Daikon radish are distinguished by their aroma. It is quite possible to pickle two, at first glance, incompatible components.

List of required products:

• Beijing - 1 kg;
• Daikon - 400 g;
• ginger - 300 g;
• garlic - 4 cloves;
• hot pepper - 2 pcs.;
• onion - 1 head;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp.

Cooking steps:

• Cut off the top spoiled leaves and rinse the cabbage in warm water. Remove excess water.
• Divide the head of cabbage in half. Divide each half lengthwise into two parts again. As a result, from one head of cabbage you will get four parts.
• Place in an enamel container and sprinkle with a mixture of salt and sugar.
• Cover the container with cling film and let stand for 24 hours. The cabbage should give juice.
• After this, grind the remaining ingredients using a blender and mix well. The mass should have the consistency of a paste.

• The cabbage must be removed and thoroughly greased with the mixture.
• Place in a container, add cabbage juice and place the weight.
• Allow time to marinate for four days.
• Monitor the fermentation process daily and make punctures. This will help the gas that forms to escape.
• For convenient further storage, place the cabbage in jars and cover with lids. Keep refrigerated.
• Or sterilize and hermetically seal.

Required Products:

• Beijing - 2 kg;
• water - 1 l;
• carrots - 500 g;
• garlic - 2 heads;
• ground chili pepper;
• Bay leaf;
• vegetable oil - 1 tbsp.;
• vinegar - 1 tbsp. l.;
• salt - 3 tbsp. l.;
• sugar - 1 tbsp.

Cooking steps:

1. Peking is finely chopped into strips.
2. Grate the peeled carrots in Korean style using a special grater.
3. Grind the garlic in any convenient way.
4. Combine all components and mix thoroughly.
5. Prepare the spiced liquid for pouring. Add salt, sugar and your favorite spices to boiling water. You can add greens.
6. When the liquid boils, add vinegar. Let it boil and fill the prepared jars with the product.
7. After cooling, send for further storage.

Pickled cabbage recipe

You can prepare spicy cabbage using the following products:

• main vegetable - 1 kg;
• sugar - 5 tbsp. l.;
• salt - 1 tbsp. l.;
• chili - 1 pod;
• vinegar 9% - 100 ml.

• Peking requires preliminary preparation. The first thing is to divide the cabbage in half into two parts.
• Finely chop the white part and place in a bowl.
• Remove the seeds from the chili pepper and cut into half rings.
• Combine all ingredients and add salt.
• Place the preparation in the refrigerator on the bottom shelf. Leave for two hours.

• During this time, it is necessary to prepare the marinade and containers for further storage. Wash the jars well and treat with steam.
• Use the remaining ingredients to make the pouring liquid. The mass must be boiled.
• Fill the prepared container with cabbage and fill with filling.
• The marinating process does not end there; the jars still need to be sterilized in boiling water. To do this, place a cloth on the bottom of a large vessel and place the jars. The water level should be several centimeters below the neck. This will prevent water from entering the workpiece.
• Boiling time - 15 minutes. If the jars are larger than a liter in volume, then boil for half an hour.

Pickling Chinese cabbage is a quick and easy process. In addition to the main ingredients, spices are also needed.

List of ingredients:

• Beijing - 1 kg;
• salt - 100 g;
• favorite spices.

Cooking method:

1. Wash the forks and remove the top two leaves. Blot with a clean towel and chop with a knife or using a special grater.
2. Salt the cabbage, add spices and mix well.
3. Place compactly in a container, compacting it slightly.
4. Press down with a dish or glass disk and place a jar of water.
5. Cover the top with gauze and refrigerate for three days.
6. After a month, you can take a sample. During this time, the workpiece will be salted and become appetizing and crispy.
7. When serving, you can add fresh onions and grease with any unrefined vegetable oil.

Five Minute Recipe

You can quickly prepare the workpiece using a simple method:

Required ingredients:

• Beijing - 2 kg;
• carrots - 3 pcs.;
• garlic - 2 cloves;
• water - 1 l;
• salt - 2 tbsp. l.;
• vinegar - ½ tbsp.;
• sugar - 1 tbsp.;
• sunflower oil - 0.5 tbsp.;
• add herbs and spices.

Cooking steps:

1. After preliminary preparation, finely chop the cabbage.
2. Grate the washed and peeled carrots on a Korean grater.
3. Place in a large container and stir. You can mash it a little for better juice release.
4. Add garlic.
5. Make the pouring liquid by boiling water and all remaining ingredients except vinegar. Add the preservative last and let it boil.
6. Pour in the resulting filling and close the container.
7. Marinating takes place within one day.
8. Cabbage is completely ready to eat. For convenient storage, distribute into jars. For long-term storage take it to the cold.

Canned cabbage in jars

List of products:

• main product - 3 pcs.;
• sweet pepper - 4 pcs.;
• hot pepper - 1 pc.;
• garlic - 2 heads;
• salt - 1.5 tbsp. l.;
• sugar - 1 tsp;
• water - 1.5 tbsp.;
• vinegar - 70 ml.

Step-by-step instruction preparations:

• Wash the bell pepper thoroughly. Remove seeds and membranes. Slice.
• Perform similar actions with hot pepper.
• Peel the garlic.
• Grind two types of peppers and garlic in a meat grinder.
• Add all remaining ingredients.
• Mix well.

• Divide the cabbage forks lengthwise into several parts, place in a container and fill with filling.
• You need to cover the top with a plate and put pressure on it.
• Marinate for 2 days at home.
• After this, keep in the cold for 2 weeks.
• Pour steam over the jars and fill with shredded cabbage.
• Pour a little boiling vegetable oil on top and seal tightly.

Storage at home

Salted or pickled cabbage that is not hermetically sealed should be stored in the cold. Important condition- the air temperature should be within 4 degrees. The preparations can be stored for 6 to 10 months.

• the jars must be washed well using soda;
• boil over steam or fry in the oven or microwave oven, this will remove fungus and bacteria from the surface of the jars;
• lay the workpiece and sterilize it for greater confidence;
• roll up the lids and boil for 15 minutes.

The shelf life of the blanks is two years.

If the preparations are sterilized and securely sealed, then they can be stored indoors. The main thing is that there are no heat sources near the storage location.

Ideal conditions for storing preserves are cool, dry rooms, protected from direct sunlight and light.