Beijing cabbage for the winter: quick cooking recipes with photos, how to store

Chinese cabbage is traditionally used as a base for fresh salads, appetizer rolls and cabbage rolls, but it can also be used to make a delicious savory appetizer or tender assorted vegetables for the winter. We will tell you in detail how to pickle Chinese cabbage in the article.

Chinese cabbage has a neutral, delicate taste and absorbs the aromas of various seasonings well.

Recipe for pickled Chinese cabbage

You can pickle Beijing kaputa very quickly and easily. This recipe is ideal for those who have no marinating experience. Despite the simplicity of preparation, the preparation has an excellent taste.

Required Products:

0.5 kg of Chinese cabbage;
50 gr. sea salt;
45 gr. Sahara;
100 ml fruit vinegar;
5 gr. peppercorns;
0.5 liters of purified water.

Preparation progress:

Chinese cabbage is cut into thin strips.
Water is poured into the pan and then sugar, vinegar and salt are added to it, then boiled.
Place pepper and chopped cabbage in jars.
Fill them with still boiling marinade.
They are immediately corked, turned over and covered.
Once cooled, they are transferred to the basement.

Pickled Chinese cabbage: a quick recipe

The process of preparing cabbage is simplified due to the fact that it does not even need to be chopped very finely . It is prepared in large pieces, which, if desired, can be chopped before serving.

Required Products:

1 kg cabbage;
10 gr. hot pepper;
0.5 kg of sweet pepper;
100 gr. salad onions;
120 ml apple cider vinegar;
120 gr. Sahara;
50 gr. salt;
1 liter of water.

Preparation progress:

Pour water into the pan, add sugar and salt, add vinegar, and boil the liquid.
The forks are washed and cut into only 4 parts.
Peppers, not only hot, but also sweet, are washed and coarsely chopped.
Onions are cut into rings.
All products are placed in a bowl and mixed, after which they are placed in jars.
The container is filled with marinade and hermetically sealed and wrapped.
The cooled jars are transferred to the pantry or cellar.

Tip: It is better to mix vegetables with your hands rather than with a spoon. Only in this way will it be possible not to damage their integrity and to mix evenly.

Spicy cabbage with mustard and turmeric

A fragrant, juicy appetizer for the holiday table. Turmeric will add a beautiful golden hue, and mustard will add piquancy and slight spiciness.

Cooking time: 1 hour Volume: 2.5-3 l

Ingredients:

Chinese cabbage – 2 kg;
water – 1 l;
garlic – 5-6 cloves;
mustard seeds – 2 tbsp. l.;
allspice and black pepper, peas - 0.5 tsp each;
turmeric – 1 tbsp. l.;
table vinegar, 9% – 50 ml;
sugar – 3 tbsp. l.;
salt – 1.5 tbsp. l.

Preparation:

Cut off the stalk and top leaves from the fork. Wash and dry each leaf. Chop the white part of the fork into medium-sized pieces.
Peel the garlic and cut the cloves into 2-4 pieces.
Place vegetables in jars, compacting with a spoon. Pour boiling water over, cover with lids and leave for 10 minutes.
Pour water into a saucepan and bring to a boil. Add salt, sugar and all the spices. Boil for 5 minutes. Remove from heat and pour in vinegar.
Pour the marinade into jars. Scroll them to release air bubbles and fill any voids with liquid. Roll up the lids, turn over, wrap and leave until completely cool.

For storage, jars of preserved food should be stored in a cool, dark place.

Do you need to wash Chinese cabbage?

Opinions differ on this matter. Many people believe that it is enough to remove the top sheets from the fork and you can start cooking. In fact, it definitely needs to be washed, and thoroughly. After the top sheets are removed, it is necessary to cut off the stalk and disassemble the forks into separate sheets, rinse each of them and pour boiling water over them.

In the same case, if damage or insects were found on the leaves, the cabbage must be subjected to additional processing. It should be placed in water, salted and left for 15 minutes. Salt water will help you get rid of all pests easily. After this, the sheets can already be chopped and made into all kinds of preparations or fresh salads.

Cooking recommendations

For pickling for the winter, choose strong, medium-sized heads of cabbage with dense and elastic leaves without damage or signs of rot. The lighter the head, the juicier it is - the green heads are more fibrous. Leaves should not be limp, wet or withered.

If the white, strong part of the cabbage is cut off and the leaves are used for preparation, then with Beijing cabbage the situation is different: before canning, the tender green leaves must be removed and left for fresh salads, since during the pickling process they will turn into “porridge”.

You can marinate cabbage leaves with any spices - combinations with coriander, hot red pepper, ginger and garlic are especially successful

This variety of cabbage does not need to be subjected to long-term heat treatment; pouring hot marinade and pasteurization for 10-15 minutes is enough. Some housewives prefer to use the simpler method of “double pouring” boiling water for 5-10 minutes.

For marinade, it is better to choose white wine vinegar - its taste is more delicate and light. Pekinka is most often marinated with garlic, carrots, bell or hot peppers, celery and tomatoes.

Spicy Chinese cabbage for the winter at home

Tender Chinese cabbage can be given a spicy kick without much effort. This preparation will certainly appeal to those who appreciate the piquant flavor in preparations and have a positive attitude towards Korean cuisine. Despite the fact that the snack stores well, it is unlikely to last until winter because it has an amazing taste. It is impossible to resist him.

Required components:

2 kg cabbage;
0.5 kg carrots;
200 gr. garlic;
5 gr. chili pepper;
8 gr. bay leaves;
200 ml oil;
1 liter of water;
15 ml vinegar;
50 gr. salt;
200 gr. Sahara.

Preparation progress:

First, wash and cut the cabbage into thin strips.
The carrots are thoroughly peeled and cut into strips or grated on a Korean carrot grater.
The garlic is chopped.
Vegetables are mixed and placed in jars.
Add all remaining unused products to the water and bring the liquid to a boil.
Pour hot liquid into jars and roll up the lids.
The container is wrapped and, after cooling, placed in the refrigerator.

Tip: You can easily adjust the sharpness in this preparation. You just need to increase or decrease the amount of garlic and hot pepper for the taste to change dramatically.

Chinese cabbage salad for the winter

Cabbage, combined with vegetables and a spicy marinade, acquires an unusual but excellent taste. This salad will be a godsend in the cold season. This is both a holiday appetizer and a great addition to side dishes on a regular day.

Required Products:

1 kg cabbage;
0.5 kg of sweet pepper;
0.5 kg of salad onions;
15 gr. hot pepper;
1 liter of water;
120 ml apple cider vinegar;
120 gr. Sahara;
50 gr. salt.

Preparation progress:

First prepare the marinade. For this purpose, mix vinegar with sugar and salt in water, boil the liquid over low heat for 15 minutes.
Wash the cabbage and then chop it, but not too finely.
Onions are cut into rings.
Sweet peppers are cut into strips, after removing the seeds.
Place the vegetables in jars and add chopped hot pepper.
All jars are filled with freshly prepared marinade and sealed.
The cooled jars are transferred to the cellar or regular pantry.

Beijing cabbage with beets: preparation for the winter

The workpiece acquires its bright, most saturated color thanks to beets. In addition, her taste becomes more refined and original. The salad, despite the simplicity of its preparation, turns out amazing. With its help, even an ordinary meal will turn out to be festive.

Required Products:

2 kg cabbage;
0.5 kg beets;
120 gr. garlic;
200 gr. carrots;
200 gr. Sahara;
1 liter of water;
35 gr. salt;
5 gr. bay leaves;
5 gr. peppercorns;
200 ml oil;
10 gr. hot pepper;
150 ml vinegar.

Preparation progress:

Chinese cabbage is first cut into large squares.
Beets and carrots are peeled and chopped into thin strips.
Garlic is crushed in any convenient way.
Pour all the vegetables into a deep bowl and mix.
Boil the marinade in a saucepan. To do this, add all the spices to the water, as well as salt and sugar, hot pepper.
After full boiling, add oil and vinegar.
The marinade is poured into a bowl with chopped vegetables and covered with a plate, onto which a weight is placed for a day.

After just 24 hours, the salad is placed in jars, poured with marinade and closed with lids, and the container is placed in the refrigerator.

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 of spicy taste 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.

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;
ground black 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, quickly preparing this canned product will not spoil the taste in any way - 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;
clove 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.

Korean pickled Chinese cabbage (video)

Chinese cabbage is a very healthy and surprisingly tasty vegetable. Despite the fact that you can buy it in stores at any time of the year, you should still make sure that there are jars in your bins with preparations in which the main component is Chinese cabbage. It can be marinated and salted, cooked in Korean and included in other salads. Such dishes will definitely be in demand not only on weekdays, but also on all holidays. Their peculiarity is that even when rolled up in jars they do not lose their freshness and amazing aroma. Spices and marinade only add a special flavor to them and create real harmony.

Description of preparation:

In order to prepare authentic Korean pickled Chinese cabbage, you need to purchase a couple of imported ingredients.
Thai fish sauce and Korean daikon radish add a special flavor to vegetables, and special red pepper will add a truly oriental spice! Be careful! If this type of dish is contraindicated for you, it is better to avoid this snack. Purpose: Inexpensive Main ingredient: Vegetables / Cabbage / Chinese cabbage Dish: Preparations / Pickling / Snacks Geography of cuisine: Korean / Asian Diet: Vegetarian food