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Chinese cabbage not so long ago became popular in blanks. Only now it can be freely bought in the market or in a store, so there are no problems with raw materials. Many did not know about the beneficial properties of cabbage, because the main cultivation region was the countries of the East - China, Korea, Japan. In appearance, Chinese cabbage resembles a salad.
It is called "salad". In terms of juiciness, it is the leader among all representatives of cabbage and salads. Most of the juice is contained in the white part, so you should not use only the leaves. The second advantage of Peking salad is the absence of the "cabbage" smell, so familiar to many housewives.
Currently, borscht, salads, cabbage rolls, pickles and pickled dishes are prepared from Peking. Lovers of healthy vegetables especially highlight kimchi - Korean salad. Or, as they say, a Korean salad. This is a favorite delicacy among Koreans and all spicy food lovers. Korean doctors believe that the amount of vitamins in kimchi is higher than in fresh Chinese cabbage because of the released juice. Peking cooking methods korean cabbage some. After all, having got on the table to our hostesses, any dish undergoes changes. Consider the most popular recipes for delicious Korean-style pickled salad dressing.
We prepare the necessary components for a simple option
To cook Korean-style Chinese cabbage, we need:
- 3 kg heads of Chinese cabbage;
- 1 pod of hot pepper;
- 3 peeled garlic heads;
- 200 g of table salt and granulated sugar.
Some recipes contain different amounts of salt and sugar, so try to orient yourself to your taste or prepare some salad to determine its taste.
Choosing the heads of ripe Peking cabbage. We need not very white, but also not quite green. Better to take averages.
We free the ripe Peking cabbage from the upper leaves (if they are spoiled), wash, let the water drain. The size of the heads of cabbage depends on how many parts we have to cut them into. We cut the small ones lengthwise into 2 parts, which are larger - into 4 parts.
Chop hot peppers and garlic in a convenient way. Peppers can be either fresh or dried.
We mix vegetables with table salt and granulated sugar until a homogeneous gruel.
Now we rub the cabbage leaves with this mixture, fold quarters layers in a saucepan and put the oppression on top.
Salting Korean style Chinese cabbage this recipe will last 10 hours. After the time has elapsed, cut the quarters into pieces and serve.
There are recipes with some variations for better salting Peking cabbage. For instance:
- After the water runs off, fan out the Peking cabbage leaves and rub each one with table salt. To make the salting more even, we dip the quarters in water, shake off excess moisture and then rub.
- We put it tightly in a salting container and leave it in the room for a day. In this case, we do not tamp the Beijing juicy cabbage.
- After a day, wash the quarters and prepare a paste consisting of chopped garlic and hot pepper.
- Rub the Chinese cabbage leaves with a spicy mixture.
We put the cabbage in a container again, but now for storage. We keep it warm for the first day, then put it in a cool place.
When serving, you will have to cut the leaves, so some immediately cut the cabbage smaller and just mix it with spices.
Both are very spicy appetizers. If you need to soften the dish, then reduce the amount of garlic and pepper in the recipe.
Peking cabbage, salted
Salted Peking cabbage acquires a spicy taste, and the addition of hot pepper makes the dish spicy. Therefore, salted Peking recipes are very common among lovers of winter cabbage dishes. Let's take a look at some of them.
Spicy with bell pepper
In this version, almost all types of pepper are used - sweet, hot and ground. In addition, there are spices - coriander, ginger, garlic. Spices, like hot peppers, can be taken fresh or dried.
Beijing salted cabbage with pepper is made from the following ingredients:
- 1.5 kg heads of Chinese cabbage;
- 0.5 kg of table salt;
- 2 pods of hot pepper;
- 150 g sweet pepper;
- 2 g ground pepper;
- 1 tablespoon each of chopped ginger root and coriander seeds;
- 1 medium head of garlic.
Let's start salting Korean-style Peking cabbage.
Cooking a head of cabbage. Let's break it down into separate leaves. If some of them break, you don't need to get very upset.
To properly disassemble the cabbage, cut the head of cabbage into 4 parts.
Then we cut at the base and separate the leaves. Tearing off is optional, you can simply move them away from the stump.
Rub each leaf with salt and leave for salting for 6-12 hours. Rotate the leaves from time to time and re-coat with salt. It is convenient to do this procedure in the evening, so that by the morning the cabbage leaves are salted.
After the allotted time, we rinse the Beijing from excess salt. How much is needed, the leaves have already been taken, and the rest needs to be washed off.
Now we do not need the stump, we perform further actions only with the leaves.
We prepare the ingredients for spiciness. Ginger root, garlic, hot pepper will have to be chopped as convenient - on a fine grater, garlic press or in another way.
Peel the sweet pepper from seeds and grind it in a meat grinder or blender too.
Mix and add a little water if the mixture is too dry. We will need to spread it on the leaves of Peking cabbage.
We make the consistency comfortable and coat each leaf of Beijing vegetable on both sides.
We immediately put the leaves in the storage container. This can be a glass jar or a container with a tight lid.
We leave in a warm room so that the seasoning is well absorbed.
After 3-5 hours we put it away for permanent storage, preferably in the refrigerator. We did not sterilize this workpiece. The composition of the spicy ingredients allows it to be stored in a cool place for 2-3 months.
This option for salting Peking cabbage provides for a creative approach to the composition of the seasoning. You can add vegetables, herbs or your own specialty spices.
Your appetizer is ready, although a salty Peking salad korean cabbage goes well with side dishes.
Peking pickles
Let's get acquainted with some varieties of delicious Peking cabbage preparations, the recipes of which have been recognized by the hostesses.
Chamcha
A famous Korean dish made from Peking cabbage. It takes time to cook, but not energy. For a qualitative result, take:
- 2 liters of water;
- 3 tablespoons table salt;
- 1 head of cabbage;
- 4 things. hot pepper;
- 1 head of garlic.
Making a pickle. Boil water and dissolve salt in it.
We clean the head of Peking salad from spoiled leaves, if any, and cut into 4 equal parts.
Dip the quarters into the salt water.
We leave it warm for a day for salting.
Chop the pepper and garlic, mix, slightly dilute with water until the consistency of sour cream.
We send it to the refrigerator for a day.
After a day, we take out the Peking from the brine, rinse and coat the leaves with a burning mixture.
The addition of chopped vegetables to the mixture to your liking will help reduce the spiciness of Peking Chamcha cabbage.
Kimchi
This recipe uses spices. The main ingredients remain in the same composition and quantity, only ginger root, soy sauce, coriander seeds and a dry mixture of peppers (you can buy ready-made) are added to them. We will divide the cooking process into three stages and proceed.
Stage one.
We immerse the chopped Peking cabbage in the boiling brine, having previously cleaned it from the upper leaves and stubs. We remove from the heat, press gently with oppression. To do this, you can take a plate, turn it upside down and weigh it down with a three-liter jar of water. After the brine has cooled, we remove the oppression. We do not remove the plate, it will protect the Chinese cabbage at the time of salting from dust. Salting time - 2 days.
Stage two.
Prepare a spicy pasta from the remaining ingredients. We do not do this procedure in advance, but start before laying the Peking in the banks. Grind all components with a blender or meat grinder. The only exception is sweet pepper, cut into strips. The soy sauce in the recipe serves as a substitute for water and salt.
Stage three.
The cabbage washed after the brine, grease with paste, mix with bell pepper and put in jars. Fill all the remaining space with brine. We close the jars with lids and leave them in the room.
As soon as air bubbles appear on the walls of the dishes, move the workpiece to the refrigerator. We keep it cool.
Conclusion
If we carefully consider the listed options, then the basis of the process remains everywhere. The difference is only in small nuances. However, the taste of the dishes is different. Therefore, each of them is worth trying if spicy dishes are welcome in your family. To better understand the cooking technology, it is good to watch a detailed video of the process:
Enjoy your meal!
