Beijing cabbage is a delicious vegetable dish, not only fresh, but also in pickled form. Having opened a jar of such a treat in the winter, you will delight yourself and your loved ones with an original snack.
Selection and preparation of ingredients
How tasty the finished dish will be is directly dependent on the quality of the product and the method of pickling.
Therefore, you should adhere to the following recommendations:
- Buy large and tight forks.
- Cut off the base of the head and separate the leaves should be shortly before the preparation of the dish.
- It is better to cut the prepared product with large squares or long strips.
- In the production of marinade, proportions must be observed. The taste of the dish depends on this.
- For piquancy, it is recommended to add some spices and seasonings.
Simple option
According to this recipe, Beijing cabbage becomes spicy and tender. Such a salad will be a great addition to meat or any other dish.
620 minutes
Energy value per 100 g:
Peking leaves coarsely chopped.
Grate the carrots in Korean (thin wedges).
Finely chop the garlic.
Mix vegetables and spices thoroughly.
Combine vegetable oil, salt, sugar, vinegar. Warm up a little.
Pour the vegetables with hot marinade, mix and let cool.
Put the dish in the refrigerator for 6-8 hours, after which the snack is ready to eat.
Peking leaves coarsely chopped.
Grate the carrots in Korean (thin wedges).
Finely chop the garlic.
Mix vegetables and spices thoroughly.
Combine vegetable oil, salt, sugar, vinegar. Warm up a little.
Pour the vegetables with hot marinade, mix and let cool.
Put the dish in the refrigerator for 6-8 hours, after which the snack is ready to eat.Video recipe
Simple option
With beets
This option of pickling will please not only with unusual taste, but with beautiful red color.
2030 minutes
vegetable oil
200 ml
Energy value per 100 g:
- Wash Beijing and chop with squares.
- From the beets, cut the peel and cut the root crop with thin bars.
- Peel the carrots, cut it into small strips.
- Combine the prepared vegetables. Set aside.
- Bring water to a boil, add spices and hot pepper to it, remove from heat, pour vinegar. Pour the vegetable mixture with the resulting solution.
- Cover the workpiece with a plate and leave for a day. After that, place the cabbage with beets in a sterile dish and store in the refrigerator.
Important! If before cooking, put the Beijing cabbage in salted water for thirty minutes, then the leaves will crackle.
With kohlrabi
Following the recipe, you will get a tasty preparation for the winter. If you plan to eat a snack in the near future, then leave the salad for a day. During this time, he will have time to pickle and you can taste a fragrant dish with an unusual taste.
620 minutes
Energy value per 100 g:
- Peking a little cut into small pieces, boil a little. Drain the water.
- Then pour it with cold brine (1 tbsp. L. Salt per 1 liter of water), stand for 4 hours.
- Using a blender, make mashed pear, apple, kohlrabi, onion, garlic, salt.
- Add mashed slices of pepper.
- Chop the leek.
- Put the cabbage in a colander to make the glass liquid.
- Mix all prepared foods and put them in jars.
- Sterilize containers for 15 minutes, roll up.
Did you know? The leaves of kohlrabi contain three times more nutrients than its head of cabbage.
Sharp
According to this recipe you will get a salad with a twinkle. The amount of pepper can vary depending on your preference.
1220 minutes
red chili
1 pod
Energy value per 100 g:
- Cut vegetables, mix, tamp in jars.
- Seasonings and vinegar add to the water, boil.
- Place a slice of chili pepper in each jar, pour the marinade.
- Roll up and store in a cold place.
In Korean
1030 minutes
Energy value per 100 g:
- Dissolve the salt in boiled water.
- Chop the Beijing, pour hot water. Set aside for 12 hours.
- Mix hot pepper, sugar, garlic, add a few tablespoons of water. Mix everything well.
- Put the cabbage in the finished mixture. Stir again.
- Arrange in banks, pour saline.
- Close the cans tightly or leave the salad to marinate in the refrigerator for 2-3 days.
Important! For pickling Korean cabbage it is better to use sea salt.
Storage methods
Store pickled Beijing cabbage in the refrigerator for no more than 2 weeks. If you make preparations for the winter, they must be sterilized, after which such a product is stored for up to a year in a cool room.
According to the above recipes, you can cook a tasty and unusual dish at home. It does not require much effort and time from you. But each workpiece in an original and unusual way reveals the taste of a vegetable familiar to everyone.
