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

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The vegetable is a subspecies of the turnip, and the herbaceous plant is often called Chinese lettuce or cabbage. Under other names, Chinese cabbage is known as petsai and Chinese cabbage.

In East Asian countries, the popular dish Chamcha is prepared from such cabbage, during the preparation of which the cabbage is salted, pickled and, according to the traditional Korean recipe, fermented.

As a result of fermentation with hot red pepper, ginger and garlic, a fermentation process occurs in Chinese cabbage and the world-famous spicy snack Kimchi (Kim-chi) is obtained. From preparing Chinese cabbage for the winter, this tasty and healthy dish, stored for future use, will deliciously complement meat chops, baked meats in the winter menu and will contribute to the rapid digestion of fatty foods eaten at dinner.

How to prepare Chinese cabbage at home

Chinese cabbage retains beneficial substances and vitamins for a long time; it can be prepared in various ways - stewed like white cabbage, made cabbage rolls, prepared cabbage salads, pickled, salted, fermented and rolled into jars for the winter.

Before preparing vegetables for pickling, cabbage must be prepared:

remove the top dried leaves;
place the fork in a salted cold place for half an hour to give the leaves crispness and clean the Pekin leaves from possible insects;
cut off the stalk protruding at the base of the fork;
rinse with cold water.

After carrying out the simple preparatory stage of using forks, you can begin preparing the Korean cabbage snack for future use.

Preparing the main ingredients

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

Cut off the stalk completely.
If the Beijing plant is young, then it is enough to remove the top two leaves, which may be dirty and damaged.
Next, the cabbage must be washed and dried.
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.
Next, the leaves need to be divided and proceed directly to the workpiece.
If the vegetable has been stored in the refrigerator for a long time, it is important to wash each leaf separately and dry it.

It’s good if the vegetable grows in your own garden, and there is no doubt about its quality. When buying cabbage, you need to pay attention to the following points:

It is preferable to purchase cabbage without packaging. This makes it easier to see. If the head of cabbage is placed in cling film and condensation is noticed inside the package, then the product is stale and has begun to deteriorate.
The sheets must be dry. If there are small drops of water on them, which are added additionally to refresh the product, then the taste of the product is partially lost.
There should be no signs of rotting or small brownish spots on the leaves.
It is better to opt for medium-density, small-sized cabbage heads. For preparations for the winter, I would also use larger specimens, the main thing is that they are fresh and juicy. Yellow cabbage with large leaves will clearly be overripe and not juicy;
This vegetable has no smell. If the product has a specific odor, it was grown with chemicals or treated before transportation.
There are different types of Chinese cabbage, so the color of the heads can be from yellowish to green. It is not the color of the vegetable that should be taken into account, but the saturation of the shade.

Peking cabbage must be prepared for further processing (freezing, pickling, pickling, canning).

The preparation process itself takes place in the following sequence:

inspect the head of cabbage, remove yellowed leaves, cut off the base of the stem;
wash thoroughly with cool water;
hold in warm salted water for 20 minutes to get rid of insects;
rinse again under cool tap water.

Now the cabbage can be pickled with vinegar, pickled or frozen. As for other ingredients, red hot pepper pods can easily be replaced with dried chili powder.

Did you know? Chinese cabbage is of Chinese origin. This vegetable has been grown in China for more than 5,000 years.

First you need to purchase the amount of vegetables indicated in a specific recipe. It is important to pay attention to the leaves, which should be neither white nor bright green. Spoiled or rotten leaves of Chinese cabbage are removed, the rest are chopped coarsely or finely, depending on the specifics of the recipe. Sometimes they are torn from the head of cabbage and processed separately.

Winter recipe: Korean-style Beijing cabbage

The recipe for preparing Chinese cabbage for the winter contains traditional ingredients for preparing a Korean snack. A delicious recipe and the easiest way will tell you how to cook Chinese cabbage for the winter.

Serving: 1

40 min

60 kcal per 100 g

Ingredients

cabbage – 1 kg;
water – 1.5 liters;
onion – 50 grams;
garlic – 8-10 cloves;
green onions – 40 g;
fresh ginger – 30 g;
salt – 30 g;
granulated sugar – 5 g;
ground red pepper – 5 g;
ground black pepper – 10 g;
coriander powder – 5 g.

Step-by-step preparation

The first stage of preparation is preparing the brine for the cabbage. To do this, pour water into a pan, add salt and heat it up. Stir until the salt dissolves. Remove the brine from the heat and cool.
Cut the cabbage fork into 4 pieces lengthwise and cut out the stalk.
Shred the leaves into thin strips.
Finely chop the onion.
Mix the vegetables, fill with brine and place the weight. Salt at room temperature for 2 days. Then drain the brine completely.
Place all the vegetables on the list and spices in a blender and grind the mixture.
Mix the resulting paste with salted vegetables.
Place the finished snack in sterilized dry jars and put it in the refrigerator to store for future use or eat immediately.

Chamcha

The preparation turns out bright, rich and tasty. It can be made with various vegetables, therefore, the recipe may be slightly different for each housewife. Let's consider another option for salting Chinese cabbage.

Products:

Chinese cabbage - 2 kg;
clean water - 3 l;
table salt - 90 g;
sweet capsicum - 0.6 kg;
chili - 70 g;
garlic - 2 cloves;
soy sauce - 20 ml;
coriander - 10 g;
ginger root - 20 g;
ground black pepper - 10 g.

Korean delicacy

Pour the liquid into a saucepan, boil and add a little salt (2 tsp). Process the cabbage, rinse, and chop into medium-sized strips. Place in hot water, cover, put under a press and put in a cool place until cooled. After cooling, remove the pressure and leave to ferment for 2 days.
After the time has passed, squeeze the cabbage out of the brine and pour out the liquid.
Peel the sweet pepper, rinse and cut into strips. Add to cabbage. In a blender, mix the peeled chili, garlic, ginger root and other seasonings. Grind until pureed.
Combine all components, mixing thoroughly. Cover and leave on the table for a quarter of an hour. Place in sterile jars and keep warm until bubbles begin to appear in the containers. Then immediately put it in the cold.

Pickling Chinese cabbage: homemade recipe

How to pickle Chinese cabbage and is it possible? Making salted cabbage from fresh cabbage correctly and tasty is as easy as shelling pears. The recipe for pickling Chinese cabbage at home has few differences from white cabbage.

For every 1 kg of Chinese cabbage for pickling, you need to add 100 grams of medium-ground salt without iodine to make the sauerkraut crispy. If vegetables will be salted in a barrel or pan in large quantities, then it is recommended to chop the leaves into large pieces; if pickling is done in a jar, it is better to chop the leaves finely.

Ingredients

cabbage – 1 kg;
salt – 100 grams;
bay leaf – 5 g;
allspice peas – 10 g;
dried cloves – 5 g.

How to pickle

We shred the Pekinka very thinly.
Sprinkle the chopped cabbage with salt, spices and put it in a jar.
Cover the jar with gauze and put pressure on top.
We put it in a cool place.

Peking cabbage is salted for no longer than a month, and after 30 days of fermentation, the Korean snack can be taken out of the jar and eaten. But the longer the preparation is stored, the brighter and richer its taste becomes, so it is better to store salted cabbage in jars until winter.

Useful properties of Chinese cabbage

Chinese cabbage has many beneficial properties. One of them is its low calorie content. It can be eaten in unlimited quantities by overweight people. It is also popular among people who adhere to a healthy lifestyle.

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:

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

Beijing cabbage for the winter Kimchi

Known for its spicy taste, the national Korean dish Kimchi can be prepared for the winter from Chinese cabbage. Making Kimchi for the winter contains a lot of pepper and garlic, it turns out tasty and spicy.

Will need

cabbage – 1 kg;
water – 1 liter;
salt – 3 tbsp;
chopped chili pepper – 4 tbsp;
garlic – 8-10 cloves.

Cooking process

Cut the cabbage head into several parts, cut out the stalk and place it in a deep bowl.
Prepare brine (salt solution) from hot water and salt. To do this, stir the salt in the water, cool and pour the salt solution over the cabbage. Let it sit in a warm place for 1 day.
While the cabbage is fermenting, prepare the pepper paste - grind the chili pepper and garlic. Add a little salt to the pasty mass and dilute it with 2-3 tbsp. water until smooth. Place the mixture in the refrigerator for 1 day.
Drain the brine solution from the cabbage (do not pour it all out) and grease each cabbage leaf with the pepper mixture.
We send the cabbage to a warm place for 2 days, covering it with a load on top.
Then mix the appetizer, add a little brine and place the cabbage in the refrigerator.

In this form, the preparation can be stored all winter without losing its taste.

Kimchi recipes

Korean-style Chinese cabbage can be a real find for lovers of spicy and spicy cuisine. The pickled product contains various seasonings, salt, and sometimes vinegar. Kimchi can be supplemented with garlic, onions, carrots, various types of hot and bell peppers, and fruits. Greens, daikon, celery, and mustard go well with cabbage. It is possible to prepare a delicious kimchi dish only if the ingredients are correctly combined. So, we will try to describe the best options for preparing Beijing pickled cabbage in more detail.

A simple recipe for beginner cooks

The proposed recipe allows you to prepare kimchi from a limited number of available ingredients. They can be easily found in any store, which makes the task much easier. So, for one recipe you will need 3 kg of Chinese cabbage itself, as well as 3 heads of garlic, hot red pepper and 250 g of salt.

The process of preparing pickled snacks is very original:

Cut the head of cabbage into 2-4 parts depending on the size of the vegetable. Divide it into leaves.
Each leaf should be rinsed with water, shaken and rubbed with salt.
Fold the salt-treated leaves tightly together and place in a saucepan for a day. Leave the container warm.
Peel and press the garlic through a press. Add hot ground pepper to the garlic mass. The amount of pepper and garlic should be approximately equal.
After salting, cabbage leaves should be washed with water and rubbed with prepared hot paste.
Place the pickled leaves in a glass jar or pan for later storage. You need to eat kimchi after 1-2 days. By this time, the vegetable will be saturated with spicy aromas.

Important! Before rubbing cabbage leaves with hot paste, you should wear gloves and ensure air ventilation in the kitchen in order to avoid skin burns and irritation of the mucous membranes.

Before serving, pickled Chinese cabbage leaves can be cut into pieces or carefully placed on a plate in the shape of a nest. It is also recommended to pour vegetable oil over the dish.

Recipe for spicy cabbage with added sugar (thin slices)

The combination of hot pepper, garlic and salt can be offset with a small amount of sugar. In this case, the cabbage will be more tender and everyone will like it. Thin slicing will allow you to marinate the vegetable faster and avoid chopping the leaves before serving.

The proposed recipe is designed for 1 kg of cabbage. For marinating you will need 1 tbsp. l. salt and 0.5 tbsp. l. Sahara. Kimchi gets its spicy aroma and pungent taste from a paste made from ground chili pepper (1 tbsp), a pinch of salt, a head of garlic and a small amount of water.

To prepare kimchi, Chinese cabbage must be chopped into strips 1.5-2 cm wide. The resulting vegetable noodles should be placed in a saucepan or basin. Sprinkle the product with salt and sugar. Lightly mash the vegetables with your hands, mixing the added ingredients. To marinate, place pressure on top of the cabbage. Leave the container warm for 10-12 hours.

You need to prepare the paste for Korean cabbage in advance so that it has time to brew. To prepare, mix a pinch of salt and pepper and add a little boiling water to the mixture so that you get a liquid consistency (similar to pancake dough). Add garlic squeezed through a press to the cooled paste. Mix all ingredients and leave in the room for 10 hours.

After the cabbage has been marinated in salt and sugar, it needs to be washed and slightly dried, then put back into a large container and mixed with the spicy paste. Marinate for another 4 hours, then stir the cabbage and leave it again for 4 hours. After this, the kimchi can be placed in glass jars and tightly closed. It is recommended to serve the spicy appetizer with the addition of vegetable oil.

Kimchi with vinegar

A little sourness will not hurt the cabbage, since the vegetable itself has a relatively neutral taste. The following recipe allows you to prepare a salad that harmoniously combines sweetness, saltiness, spice and acidity. The recipe is designed for a small amount of ingredients, which one family will eat quickly enough, so if you want to stock up on delicious cabbage for future use, then the number of ingredients should be increased.

The recipe recommends using only 300 g of cabbage. This weight is typical for one small head of cabbage. You need to add 1 tbsp to the vegetable in the salad. l. salt, 7 tbsp. l. sugar, 4 tbsp. l vinegar. There is no garlic in the recipe, but fresh pepper should be used. One chili pod will be enough.

Important! To prepare Korean cabbage, it is preferable to use sea salt.

Preparing a spicy pickled snack with vinegar involves the following steps:

Cut the cabbage leaves into thin slices.
Place the vegetable pieces in a pan and salt the product. Leave the container for 1 hour in the room under pressure.
Wrap the salted cabbage in a piece of gauze and squeeze out the excess melted salt. Place the cabbage back into the pan.
Mix vinegar and sugar in a glass. Boil the mixture in the microwave and pour it over the chopped vegetables.
To marinate, leave the appetizer for 2-3 days. During this time, the cabbage will release juice, resulting in the formation of a marinade. Before serving, remove the cabbage from the marinade and mix with chopped chili pepper.

This pickled cabbage is good for its delicate taste. If desired, kimchi can be eaten without adding pepper; for lovers of spicy food, the appetizer can be supplemented with chopped garlic before serving.

A unique recipe from Sichuan province

The proposed recipe for pickling cabbage cannot be called truly Korean, since such a dish was first prepared in the Sichuan province in central China. Whether this is true or not, we will not figure it out, but we will analyze the recipe itself thoroughly in order to avoid mistakes in preparation and enjoy the taste and aroma of oriental cuisine.

In the proposed recipe, you will have to marinate not only Chinese cabbage, but also peppers. So, each head of cabbage will need to be supplemented with one green Chinese and one sweet bell pepper. Also in the recipe you need to include 3-4 medium-sized carrots and an onion. All of the listed vegetable ingredients, with the exception of onions, should be chopped into fairly large pieces. The onion must be finely chopped.

After chopping the vegetables, you should take care of preparing the marinade. To do this, add 1 tbsp to 100 ml of water. l. vinegar, 2.5 tbsp. l. sugar and just a little salt, literally 1 tsp. salt. In addition to the listed ingredients, you need to add 1.5 tsp to the marinade. celery (seeds), 1 tsp. mustard and 0.5 tsp. turmeric for color. All of the listed seasonings and spices must be added to boiling water and boiled for 1-2 minutes. Pour the hot marinade over the chopped vegetables and leave them in the refrigerator for 12 hours. During this time, the vegetables will absorb the aroma and taste of the spices.

The recipe is quite simple, despite the variety of ingredients. At the same time, the taste of the dish turns out to be very piquant and original.

Recipe with bell pepper and garlic

The following recipe allows you to quickly and easily prepare spicy and crispy Chinese cabbage. For cooking you will need the cabbage itself (one medium-sized head of cabbage is enough), 2 tbsp. l. salt and 1 bell pepper. Hot chili pepper, ground pepper and garlic will add spiciness to the dish. These ingredients and cilantro should be added to taste depending on gastronomic preferences.

The dish should be prepared in stages:

Cut the cabbage into thin strips.
Mix 1 liter of water and 2 tbsp. l. salt. Boil the solution and cool.
Pour cold brine over chopped cabbage leaves. Salting vegetables, depending on the cutting fraction, may take 1-3 days. The readiness of salted cabbage is determined by its softness.
Rinse the finished, softened vegetable and lightly dry it in a colander.
Grind bell peppers and chili peppers, cilantro seeds and garlic, as well as other seasonings if desired, in a blender until a homogeneous mass (paste) is obtained.
Place vegetables in a container and add pasta. Mix the ingredients and leave in the refrigerator to marinate for 1-2 days.

Chamcha in Korean

Spicy cabbage snack Chamcha, a Korean recipe, is an original dish that can be prepared from Chinese cabbage - with a rich taste of red sweet and hot pepper.

Chamcha, like kimchi, is prepared from various vegetables - carrots, cucumbers, zucchini. But most often in Korean national cuisine, the recipe for Chamcha in Korean from Chinese cabbage is used. Due to the spicy ingredients and salt, Chamcha can be stored for a long time for the winter.

Ingredients

cabbage – 1 kg;
sweet bell pepper – 300 g;
chili pepper – 4 pods;
garlic – 2 cloves;
salt – 40 g;
fresh ginger – 10 g;
soy sauce – 10 ml;
coriander – 5 g;
black pepper – 5 g;
water – 1.5 liters.

Preparation

Add salt to a pan of water and bring the solution to a boil. Let the brine cool.
Cut the cabbage leaves into strips no larger than 3 cm.
Dip the chopped vegetables into salted water, cover with a plate and put pressure on top. Sauerkraut for 2 days in a warm place.
After the designated time has passed, squeeze the vegetables from the brine with your hands. We don’t pour out the brine, it will come in handy later.
We remove the seeds from the hot chili pepper and combine it with the rest of the recipe ingredients, except for the sweet bell pepper. Grind the mixture using a blender.
Add sweet pepper cut into strips to the resulting mixture.
To prepare Chamcha, combine the ingredients with cabbage and fill clean jars with the mixture. Fill the jars with brine, just short of the neck, and send the Pekinka to a warm place for fermentation.
A day later, after bubbles appear on the surface, we put the workpiece in the refrigerator or store homemade pickles in the cellar in winter.

Chamcha for the winter

Chamcha is a rather spicy dish that helps to cope with various pathogens and also improve immunity.

To prepare it you will need:

1.2 kilograms of Chinese cabbage;
250 grams of daikon;
120 grams of carrots;
30 grams of ginger;
1 garlic head;
50 grams of leek;
50 grams of onions;
30 milliliters of soy sauce;
1 chili pod;
30 grams of rice flour;
40 grams of sugar;
50 grams of salt.

Salting volushki: simple and tasty recipes

Chamcha is a rather spicy dish
. How to prepare:

The head of cabbage is washed and cut into 4 parts. The stalk is removed from each part.
The leaves are salted, the cabbage is placed in a pan under a load. Everything is left in this state for 7 hours.
At this time, the filling is being prepared. Pour rice flour and sugar into 400 milliliters of water, mix everything until smooth, put on low heat and cook until thick.
Next, the spicy paste is made. Finely chopped garlic, ginger, chili, and onion are mixed in a container. Everything gets mixed up.
Carrots and daikon are washed, peeled, and grated.
All cooked vegetables are mixed with filling and soy sauce.
The salted cabbage is washed, excess salt is removed, and the moisture is removed with a paper towel.
Each leaf is coated with hot paste.
All the leaves are placed in a pan with pouring.
The pan is closed with a lid, the mass is brought to a temperature of 95 degrees.
The hot chamcha snack is placed in sterilized jars, rolled up, turned over and wrapped in a warm towel.

When placing snacks in jars, you must ensure that the leaves are placed evenly in the container, otherwise the snack will lose its attractive appearance.

Pickled Chinese cabbage for the winter: a simple recipe

Marinade with vinegar will preserve Chinese cabbage for a long time. In winter, you can easily make a salad or appetizer from pickled Chinese cabbage prepared according to a Chinese-style recipe.

For marinating

Chinese cabbage – five hundred grams;
table vinegar 9% – 100 ml;
water – 500 ml;
chili pepper – 1 pc.;
salt – 3 tbsp;
sugar – 2 tbsp.

How to marinate

Cut the washed and prepared cabbage into strips for pickling.
To prepare the marinade, pour vinegar into the water, add sugar and salt and bring to a boil.
Place peppers and cabbage in a sterilized jar. Pour in hot marinade and close with a lid.
We turn the rolled up jar upside down and in this state we leave it to cool under the blanket in the warmth.

Chinese cabbage with tomatoes

Pickling Chinese cabbage in Korean has a bright, spicy flavor. Lovers of savory dishes will especially like it. Cabbage can be prepared quickly in just 2 days, but can be stored for 3-4 months.

Products:

cabbage - 1.5 kg;
tomatoes - 1.5 kg;
chili - 45 g;
rock salt - 75 g;
garlic - 12 cloves.

Next we proceed like this:

Prepare the cabbage and rinse. Cut into long slices, combine with salt and put under a press for 24 hours. Drain the resulting brine, mash the ingredients with your hands, and squeeze out.
Wash the tomatoes and cut into slices. Peel and chop the garlic and chili. Mix the ingredients and puree until smooth using a kitchen blender.
Place hot tomato paste in a container with cabbage, stir and put under pressure again for a day. Transfer the snack into clean, dry jars, close and put in the refrigerator.

Peking cabbage in jars, prepared for the winter

A simple and tasty recipe for Chinese cabbage for the winter. Peking cabbage, prepared according to an affordable recipe in jars for the winter, will delight your household and housewife with its original taste all winter.

Ingredients

cabbage - one head;
ground chili pepper – 1 tbsp;
ginger root - a piece 2 cm long;
sweet red pepper – 1 pc.;
garlic – 5 cloves;
coriander seeds – 1 teaspoon;
bay leaf – 1 piece;
salt – 4 tbsp;
water – 2 liters.

Cooking steps

Cut the head of cabbage lengthwise into several pieces.
Place the pieces tightly into the pan.
Now you need to prepare the brine. Add salt and bay leaf to boiling water and cool.
Pour brine over the cabbage until the top leaves are completely covered. Place the weight and move the pan to a warm place for 2 days.
After the cabbage has been salted, prepare the pepper dressing. Peel and chop the pepper, chop the garlic. Add chili, grated ginger and chopped coriander. Mix the dressing.
We wash the cabbage to remove salt under cold water, squeeze out the leaves and cut them into pieces. Mix the sheets with the spicy dressing and put them under pressure again for 1 day in a warm place
When the jars are sterilized, place the cabbage in them and close the lid. We store the workpiece in the cellar or refrigerator.

Canned Chinese cabbage salad for the winter

Another recipe for pickled Chinese cabbage is winter salad. Canned Chinese cabbage in the form of a salad turns out to be an easy-to-eat and tasty snack in a jar, consisting of Chinese cabbage with marinated vegetables.

Peking is combined with many vegetable and meat ingredients and is a light product. Thanks to its special taste, the popular Chinese vegetable serves as a tasty base in numerous recipes for fresh Korean salads. From year to year, housewives try to stock up on Chinese lettuce for future use; Chinese cabbage is used to prepare delicious homemade preparations for the winter: salads, canned food, and freezing.

Ingredients

cabbage – kilogram;
bell pepper – 500 g;
hot capsicum – 1 pc.;
onion – 500 g;
apple cider vinegar – 100 ml;
salt – 50 g;
sugar – 100 g;
water - about 1 liter.

How to prepare a salad

Let's start preparing the ingredients for the winter salad with the Chinese cabbage itself. Cut the leaves into large pieces.
Chop the bitter pepper into thin strips, sweet pepper into narrow strips, and chop the onion into rings.
Pour water into the pan, pour salt and sugar into it, and let it boil. Pour vinegar into the boiling marinade and remove from heat.
Place the vegetable stock in a deep bowl and mix. Place the vegetable salad in glass jars, previously sterilized in a reliable way.
Having compacted the vegetables, pour the boiling marinade into the jars with the preparations and roll them up with sterile lids.
We wrap the jars of salad with a warm blanket, let them cool and take them to a cool place to store for the winter.

Freezing

One of the easiest options for preserving vegetables at home and the fastest way to prepare Chinese cabbage for the winter is freezing. How to freeze Chinese cabbage? You can freeze fresh cabbage, and it is especially profitable to prepare it in the fall, while vegetables are sold at an affordable price.

The freezing method depends on the intended dish for which you decide to freeze the cabbage. What can you cook from frozen Chinese cabbage?

Frozen cabbage is not suitable for preparing fresh salads. In winter, you can quickly prepare homemade cabbage rolls or make a vegetable casserole from whole frozen leaves.

If you freeze cabbage in pieces for the winter, then you can cook delicious borscht, Korean soup, stew, fry or make real Korean kimchi from the preparation.

How to freeze:

Peking cabbage should be cleaned of dirty leaves and finely chopped. Place tightly in plastic bags (sealable bags are best) and place in the freezer for quick freezing. In winter, the product must be removed from the bag and, without defrosting, begin cooking.
To prepare leaves, forks, you need to disassemble the cabbage into separate leaves, soften the cabbage in the microwave or keep it in boiling water for a few seconds. Cut off the thick white part from the leaf and dry with a napkin. After that, the prepared sheets must be packaged in bags or plastic containers intended for freezing and placed in the freezer.

Storage at home

In the fall, the vegetable harvest collected from the garden bed must be preserved. How to store Chinese cabbage at home for the winter? Preserving harvested cabbage on time is not difficult if you know how long it can be stored.

The late and mid-late Peking varieties Knyazhna, Vorozheya, and Kudesnitsa are perfectly preserved fresh. If fresh Peking cabbage is stored correctly, cabbage can be stored for a maximum of four months. A longer shelf life for the winter can be achieved by pickling, salting and freezing.

You can also store the sheets in dried form. Dry them in the oven at low temperature, gradually, like apples. The preparation tastes like dried seaweed, which should be soaked before cooking.

For ease of preparation, the ingredients indicated in the recipes for preparations in grams can be converted into tablespoons, teaspoons or milliliters.

Selection and preparation of ingredients

Healthy and appetizing preparations will only come out if high-quality ingredients are selected. Cabbage heads should be fresh, ripe, soft, moderately loose, rich in color, with strong elastic leaves, without a pronounced odor. Before cooking, the heads of cabbage should be washed, dried and cut according to the requirements in the recipe.

Important! It is worth refusing to pickle vegetables that have spots, damage, signs of rot and wilting on the leaves.