TOP 10 recipes for instant Chinese cabbage for the winter, how to store blanks
Chinese cabbage dishes turn out to be more tender and juicy compared to white cabbage dishes. And also, besides fresh salads, it can be canned. Then the Chinese cabbage, cooked for the winter, will enrich the diet at any time at the request of the owner. This vegetable in salted, pickled or pickled form will add spice to the side dishes due to the notes of oriental cuisine.
Useful properties of Chinese cabbage
Chinese cabbage, like cabbage, contains a lot of dietary fiber, which works in the intestines like a panicle. They mechanically collect waste from its walls and remove them. Thus, Chinese cabbage normalizes stool and relieves constipation.
This vegetable also contains vitamins C, A, K. The first of them helps to keep 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 the "Beijing" helps to bring blood pressure back to normal.
And its natural complex of minerals allows you to remove excess fluid from the body and break down cholesterol plaques. Therefore, in case of edema, Chinese cabbage is very useful.
In addition, "Peking" is a low-calorie product, so it is very effective in reducing excess body weight. The body spends more energy on its digestion than it has as a result. This calorie content is called negative.
Preparation of the main ingredients
Cabbage must be prepared for any harvest, be it pickling or salting.
First, the vegetable is examined, the yellow leaves are removed, the stump is cut off, and the quality washed. 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, you should put it in warm, slightly salty water. After 20 minutes, the vegetable is taken out and washed under the tap.
Preparation recipes for the winter
Today, Chinese cabbage is available to almost all people, which is why recipes from it are so popular. In seaming, she is very gentle and pleasant. Often, the vegetable is seasoned with oriental spices, and lovers of spicy taste like this appetizer very much. So many women are trying to prepare it for the winter for future use for their families.
With bell pepper
This roll differs from the others in the presence of sweet pepper aroma.
Ingredients of the recipe:
- "Peking" - 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.
All ingredients are prepared and the cabbage is cut into large pieces. Piquant peppers are chopped into small strips, and Bulgarian peppers are cut into larger pieces, and onions are cut into rings. The marinade is cooked in parallel. To do this, give salt and sugar, and after boiling - vinegar.
Prepared vegetables are placed in a large container, mixed. Placed in prepared banks. Slightly compacting the components, pour in the cooked marinade. Seal.
With the addition of daikon radish
According to the proposed recipe, the portion will turn out to be small, but after it appears on the table, in the form of a very original dish, you can increase the amount of products several times and do it again.
Ingredients of the recipe:
- 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 to taste.
In order to salt this salad, the "Peking" is cut in half lengthwise, and then each part into two more, up to the stump itself (prevents the vegetable from falling apart into separate leaves). Usually after washing the cabbage is always wet, in this case it is good. Sprinkle it evenly with salt. Then "Peking" is loaded into a container, covered with a lid and infused for half a day.
The next stage is the preparation of a jelly-like mixture from rice flour. For cooking, take half a liter of water, put sugar there and keep it on fire until a viscous consistency.
After this, a spicy pasta is prepared. To do this, put chopped spices (ginger, onion, chili and garlic) in a blender container and make a homogeneous mass. Daikon radish and carrots are grated with straws to make “loin”.
At the end, combine all the ingredients except the Chinese cabbage and mix. Parts of the cabbage vegetable are washed from excess salt and allowed to drain. Then each of them is spread with the prepared dressing and put between the leaves.
The last stage of cooking consists of folding vegetables into dishes and pickling them. This process takes several days at room temperature.
Korean style Chinese cabbage
Chinese cabbage for this recipe has the same traditional ingredients as Korean carrots.
Ingredients of the recipe:
- "Peking" - 1 kilogram;
- water - 1500 milliliters;
- onions - 50 grams;
- chives - 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.
Cooking starts with the Peking brine. To do this, take a dish of sufficient capacity and pour water into it. After heating, add salt and granulated sugar.
Stir the brine until the ingredients are completely dissolved, cool.
At the same time, cabbage is prepared: it is cut into 4 parts lengthwise, the stump is removed. Then the vegetable is cut into strips. Onions are also chopped. Combine cabbage with onions and pour in brine. Withstand 2 days with a load at a temperature of 20 ° C. At the end of this time, the liquid is drained.
The next stage of work will be mixing the spices with 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 that, Korean-style Peking cabbage is placed in sterilized jars and sealed.
Pickled cabbage recipe
In order for this pickled cabbage to be juicy and crispy, use the thicker parts of the leaf, and cut the thin ones into fresh salad. This recipe allows all the cabbage to be eaten without waste.
Ingredients of the recipe:
- 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 stump is cut off and divided into separate leaves. Each of them is conventionally divided into a thin and thicker part, cut. Pieces of veined leaves are folded and chopped into strips.
The next step is to prepare chili peppers. It is washed, cut into pieces, freed from the middle and stem, and flogged with a cube.
Then cabbage and pepper are layered, evenly adding salt. Keep in a cold place for an hour.
The marinade is prepared in parallel. For this, vinegar is brought to a boil, into which salt and sugar are poured. Prepared vegetables are poured with hot liquid, mixed and laid out in jars, tamped and closed with prepared iron lids. The container with the vegetable is placed in a large container, filled with water, brought to a boil. Sterilization time is 15 minutes. Sealed.
Peking cabbage solyanka
Chinese cabbage is great not only for pickling, it also makes excellent pickling.
Ingredients of the recipe:
- Chinese cabbage - 1 kilogram;
- salt - 0.1 kilograms.
Prepared "Peking" is cut into strips, just like ordinary white cabbage. Then it is put into a container and salted. Stir and crumple slightly. Strong crush is contraindicated to preserve the crispy structure.
Oppression is placed on top of the container on the vegetables. For 30 days, it ferments. Periodically, the product is tasted and evaluated for salt. Then the cabbage is transferred to jars, filled with the resulting brine and taken out into the cellar.
The storage duration of the workpiece affects the taste of the product: the longer it costs, the more saturated it becomes. The optimal period of use is the entire winter period.
The recipe "Five minutes"
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 hostess will save time.
Ingredients of the recipe:
- 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 washed and free from insects "Peking" is chopped with straws.
The marinade is cooked in parallel. To do this, boil water and add salt, sugar and vinegar solution to it. After boiling, turn off.
Prepare jars and put peppercorns in them, and vegetables on top. Then it is poured with hot marinade and rolled up with iron lids.
Canned cabbage in jars
You can roll up cabbage with any combination of auxiliary ingredients. This recipe will appeal to lovers of spicy taste.
Ingredients of the recipe:
- "Loin" of medium size - 2 pieces;
- sweet pepper - 2 pieces;
- carrots - 2 pieces;
- chives - 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 pepper is peeled from the middle and chopped into strips. Chop the carrots into small pieces and chop the onions in half rings.
Spices are placed on the bottom of the processed jars: laurel leaves, cherries and currants, horseradish, chopped chives, cloves.
Then Bulgarian pepper and carrots with onions are interlayered with cabbage. Pour boiling water over the contents of the jars and stand for up to 7 minutes. Strain. A marinade is made on the basis of this aromatic water. Salt, sugar, vinegar are added to it. Re-fill the jars. Sealed.
Home storage
The purpose of canning is to keep the product in good condition until it is served. In addition, the temperature regime of sterilized cans must be observed. Therefore, after cooling the wrapped rolls, they are immediately taken out to the cellar. An alternative to it can be a balcony, storage room, garage.
Peking cabbage is a juicy and tender product, because of this, the preservation from it is appropriate. Since this vegetable is oriental, they prefer to cover it for the winter with many spices and seasonings. As a result, unusual and very spicy dishes for the winter come out of Chinese cabbage.
