How to pickle cabbage? A few simple and quick cooking recipes

If you cook Peking cabbage according to various recipes, it turns out very tasty and tender, despite the fact that the chefs add pepper to it. Below are the best recipes for how to salt Chinese vegetables quickly and easily.

In the article you will find recipes for pickling Chinese cabbage spicy with garlic and pepper, with vegetables, with spices, vinegar and even with a pear. Try and choose the best for yourself! And also learn the secrets of how to keep this dish for a long time and with what you can eat.

Salting features

Before salting the forks, it is placed in salty cold water, this will make the leaves crisp, and various insects that may be between the layers of the leaves will be destroyed. Then cut a rough stalk. In conclusion, the vegetable is well washed under running water.

Step by Step Cooking Instructions

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1 recipe

Ingredients:

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

The sequence of salting is as follows:

1. A head of cabbage is cut into 4 pieces; if the vegetable is small, you can cut it into 2 pieces.
2. Now the brine is prepared, the salt is mixed - 80 g, water - 1 l. The water is preheated and salt is added. After the brine cools, the cabbage is poured. After that, a yoke is put on top of the cabbage, for example, a large can of water, and all this is left for a couple of days.
   It is worth remembering that cabbage must be completely in brine.
3. After 2 days you need to get the cabbage, slightly squeeze and cut the quarters into ribbons.
4. Garlic cloves and peppers (spicy and Bulgarian) are ground together. Coriander is added there.
5. Now this whole mass is mixed with chopped cabbage.
6. After that, the oppression is again set, the cabbage is placed in a warm place for 2-3 days for fermentation.
7. 1-2 times a day you need to mix the cabbage.
8. On the third day, cabbage can be put in jars, sealed with lids and sent to the refrigerator.

2 recipe

The number of products may be the same.

1. Wet cabbage leaves are rubbed abundantly with salt.
2. After that, everything fits into a wooden barrel or enameled pan.
3. Brine is also prepared: 50 g of salt dissolve in warm water (1 liter). The liquid is boiled and cooled.
4. The vegetable is poured with brine and, if the leaves float up, a plate is placed on top.
5. 2 days all this is in a warm place.
6. The second stage of salting is to prepare a sharp mixture.
   • To do this, based on the calculation of 2 kg of cabbage, take the head of garlic and 1 chili pepper.
   • Grind together these ingredients.
   • As a spice, you can add chopped ginger and ground pepper to the mixture. There is also added a tablespoon of vegetable oil.
7. After the cabbage is washed in running water.
8. Coarsely chop the cabbage or tear it into small pieces with your hands.
9. Now the spicy mixture and Chinese cabbage are mixed and placed in glass or plastic containers.
10. Well close the 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 Beijing cabbage:

For winter

For winter, cabbage is marinated as follows.

Prepare the ingredients:

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

Cooking:

1. Cabbage is cut into strips, chili - into small cubes.
2. Mix cabbage, pepper and salt in a deep bowl.
3. While the bowl is cooled in the refrigerator, prepare the brine. Mix vinegar with sugar and put on gas before boiling. After that, the liquid is poured into harvested cabbage, everything is well mixed and laid out in a pre-pasteurized jar.
4. Then mix the mixture slightly. Separated from the cabbage juice is poured all into the same jar.
5. After covering the jar with lid, immerse it in boiling water for 15 minutes.
6. After that, the container is twisted tight seal and goes under the blanket.

When the billet cools down, it can be stored in a cellar or other place to store marinades.

With vegetables

1. In this recipe, carrots are added (500 g). Grate it for Korean carrot.
2. Mix carrots with minced garlic (2 heads) and cabbage (2 kg) cut into small pieces.
3. The brine is prepared on the basis of 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. Further twist is carried out in the usual way.

With spices

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

Cabbage is prepared according to the established scheme, only all the above-mentioned spices are added to the garlic-pepper mass.

With vinegar

Salting with vinegar is made for the winter:

1. Pour 1.2 liters of water into the pan, add 1 tbsp. salt and 100 g of sugar.
2. After boiling, 0.1 l of apple cider vinegar is added to the water. After 15 minutes, the brine is removed from the heat.
3. Cabbage is cut into large pieces.
4. A pound of Bulgarian red pepper should be cut into strips.
5. A pound of onion is cut into rings.
6. 1 hot pepper is ground with a knife.
7. Now you can mix everything well and put it in banks.
8. Top to bottom is filled with hot pickle.
9. Banks rolled up and left for storage in a separate place.

With pear

Pears need to choose solid varieties, green. So they will not soften and fall apart in brine. Prepare the following products:

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

Then you can start salting:

1. Vegetables are chopped, but not too small.
2. Pears are peeled and cut into thin pieces.
3. Now pears and vegetables are all rubbed with salt.
4. After that, 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. After preparing the brine according to the standard scheme and hot poured into the cabbage. Leave the container warm for 3 days.
7. After three days, you can roll up the cans and put them in a cold or cool place.

How to save?

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

What can be used?

Salted Chinese cabbage can be served as a salad to the dishesTo do this, fill it with vegetable oil and chopped onion rings.

Conclusion

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

Watch the video: How to Pickle Cabbage - when you simply can't wait for Sauerkraut (April 2024).