Beijing cabbage for the winter: instant recipes, how to store with photos and videos

Chinese cabbage dishes are more tender and juicy compared to white cabbage dishes. And yet, in addition to fresh salads, it can be canned. Then Beijing cabbage, cooked for the winter, will enrich the diet at any time at the request of the owner. S alted, pickled or pickled, this vegetable will spice up side dishes with hints of oriental cuisine.

Useful properties of Chinese cabbage

Chinese cabbage, like ordinary cabbage, contains a lot of dietary fiber that works in the intestines like a panicle. They mechanically collect waste from its walls and remove them. Thus, Beijing cabbage normalizes stool and relieves constipation.

Even in this vegetable there are 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 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, with edema, Beijing cabbage is very useful.

Besides, "Beijing" 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. Such a 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 the quality is washed. Since this oriental vegetable has a loose structure, various types of insects can be present between the leaves. In order for them to leave the head of cabbage, it should be put in warm, slightly s alty water. After 20 minutes, the vegetable is taken out and washed under the tap.

Recipes for harvesting for the winter

Today, Beijing cabbage is available to almost all people, which is why recipes 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 appetizer. So many women try to prepare it for the winter for future use for their families.

With bell peppers

This seaming differs from the rest in the presence of the aroma of sweet pepper.

Recipe Ingredients:

"Beijing" - 1 kilogram;
sweet pepper - 0.5 kilograms;
1 red pepper;
apple vinegar - 0.1 liter;
onion heads - 0.5 kilograms;
s alt and granulated sugar - 50 and 100 grams respectively;
water - 1 liter.

Prepare all the ingredients, and cut the cabbage into large pieces. Piquant pepper is chopped into small strips, and Bulgarian is cut into larger pieces, onion - into rings. In parallel, cook the marinade. To do this, give s alt and sugar, and after boiling - vinegar.

The prepared vegetables are placed in a large container, mixed. Stacked in prepared jars. Slightly compacting the components, pour the cooked marinade. Capped.

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 number of products several times and do it again.

Recipe Ingredients:

Chinese cabbage - 3 kilograms;
medium daikon radish - 1 piece;
carrot - 1 piece;
garlic head;
part of ginger root;
onion - 1 piece;
bunch of onion feathers;
shrimp paste - 2 tablespoons;
rice flour - 2 tablespoons;
sugar - 3 tablespoons;
s alt and chili pepper to taste.

In order to pickle this salad, “Peking” is cut in half lengthwise, and then each part is cut into two more, right up to the stalk (prevents the vegetable from falling into separate leaves). Usually, after washing, the cabbage is always wet, in this case it is good. Sprinkle it evenly with s alt. Then the “Peking” is loaded into a container, covered with a lid and infused for half a day.

The next step is to prepare 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 that, spicy pasta is prepared. To do this, put chopped spices (ginger, onion, chili and garlic) into the blender container and make a homogeneous mass. Daikon radish and carrots are rubbed into strips on a grater to prepare the loin.

At the end, combine all the ingredients, except Chinese cabbage, and mix. Parts of the head vegetable are washed from excess s alt and the liquid is allowed to drain. Then each of them is smeared with prepared dressing and placed between the leaves.

The last stage of cooking consists of putting vegetables in a bowl and marinating them. This process takes several days at room temperature.

Korean Chinese cabbage

Chinese cabbage according to this recipe has the same traditional ingredients as Korean carrots.

Recipe Ingredients:

"Beijing" - 1 kilogram;
water - 1500 milliliters;
onion bulbs - 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 s alt - 5 and 30 grams respectively.

Preparation starts with brine for "Peking". To do this, take dishes of sufficient capacity and pour water into it. After heating, s alt and granulated sugar are added.

Stir the brine until the ingredients are completely dissolved, cool.

Cabbage is prepared in parallel: cut it into 4 parts lengthwise, remove the stalk. Then cut the vegetable into strips. Onions are also minced. Combine cabbage with onions and pour in brine. Withstand 2 days with a load at a temperature of 20 ° C. After this time, the liquid is drained.

The next step is to mix spices with a blender. All remaining ingredients are placed in a container and make a homogeneous mass.

Then the resulting paste is combined with prepared vegetables. After that, 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 the thin ones are cut off for a fresh salad. This recipe allows you to eat all the cabbage without waste.

Recipe Ingredients:

Chinese cabbage - 1 kilo;
granulated sugar - 5 tablespoons;
s alt - 1 tablespoon;
chili pepper - 1 piece;
9% vinegar solution - 90 milliliters.

First, the "Beijing" is prepared, then the stalk is cut off from it and divided into separate leaves. Each of them is conditionally divided into a thin and thicker part, cut. Pieces of veined leaves are folded and chopped into strips.

The next step is preparing chili peppers. It is washed, cut into pieces, freed from the middle and the stem, cut into cubes.

Then layer cabbage with pepper, adding s alt evenly. Kept in a cold place for an hour.

In parallel prepare the marinade. To do this, bring vinegar to a boil, into which s alt and sugar are poured. Prepared vegetables are poured with hot liquid, mixed and laid out in jars, rammed and covered with prepared iron lids. The container with the vegetable is placed in a large container, poured with water, brought to a boil. Sterilization time - 15 minutes. Sealed.

Beijing cabbage hodgepodge

Chinese cabbage is great not only for pickling, it also makes an excellent s alting.

Recipe Ingredients:

Beijing cabbage - 1 kilo;
s alt - 0.1 kilograms.

The prepared “Peking” is cut into strips, just like the usual white one. Then it is put into a container and s alted. Mix and lightly crush. To preserve the crisp structure, strong pressure is contraindicated for it.

The oppression is placed on top of the container on the vegetables. For 30 days it ferments. Periodically, the product is tasted and evaluated for the amount of s alt. Then the cabbage is transferred to jars, poured with the resulting brine and taken out to the cellar.

The duration of storage of the workpiece 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, the 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.

Recipe Ingredients:

Chinese cabbage - 0.5 kilograms;
water - 0.5 liters;
9% vinegar solution - 5 milliliters;
s alt and granulated sugar - 3 and 2 tablespoons respectively;
black pepper - 3 peas.

Pekingka, washed and freed from insects, is chopped into strips.

The marinade is cooked in parallel. To do this, boil water and add s alt, sugar and vinegar solution to it. After boiling, turn off.

Prepare jars and put peppercorns in them, and vegetables on top. Then they are poured with hot marinade and rolled 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:

"loin" medium size - 2 pieces;
sweet pepper - 2 pieces;
carrots - 2 pieces;
garlic cloves - 85 grams;
onion - 1 piece;
water - 1 liter;
s alt - 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 cut into medium-sized pieces. Then the Bulgarian pepper is cleaned from the middle and chopped into strips. Carrots are chopped into cubes, and onions are chopped into half rings.

Spices are placed at the bottom of processed jars: laurel leaves, cherries and currants, horseradish, chopped garlic cloves, cloves.

Then bell peppers and carrots with onions are layered with cabbage. Pour the contents of the jars with boiling water and incubate for up to 7 minutes. Express. On the basis of this fragrant water, marinade is boiled. S alt, sugar, vinegar are given in it. Filled again in banks. 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 jars must also be observed. Therefore, after cooling the wrapped seams, they are immediately taken out to the cellar. An alternative to it can be a balcony, pantry, garage.

Beijing cabbage is a juicy and tender product, because of this, preservation is obtained from it appropriately. Since this vegetable is oriental, they prefer to close it for the winter with a lot of spices and seasonings.As a result, unusual and very spicy dishes for the winter come out of Chinese cabbage.