Beijing cabbage for the winter. Recipes: pickled, spicy Chinese cabbage in Korean for the winter

Beijing type of cabbage has become popular relatively recently. Hostesses appreciated delicate taste, a huge benefit of this vegetable and learned how to cook from it interesting dishes. Despite the fact that Chinese cabbage can be bought in winter, many tend to prepare it in the warm season.

This herbaceous vegetable is considered richer in useful trace elements and vitamins than white cabbage, traditional for domestic gardeners. If you do not have the time and desire to do pickles, you can simply try to freeze Peking leaves. So you get finished semi-finished product, from which side dishes, salads or soups come out - everything is the same as from fresh Chinese cabbage. Freezing process:

• divide the head of cabbage into leaves;
• dip them in boiling water for 1 minute, then immediately - in cold water;
• put on a dry paper or kitchen towel;

• wait until the water drains and the leaves dry;
• fold them into a hermetically sealed (tied) bag or sudok;
• place in the freezer.

Attention! For any type of preparation, only whole, healthy and fully ripened heads are suitable.

Vitamin Chinese cabbage salad

This recipe is considered a classic. cabbage salad in a marinade, it is great as an accompaniment to lunch dishes or can become self-snack. For cooking you will need:

• 1 kg of cabbage;
• 0.5 kg of onions;
• 0.5 kg bell pepper(not necessarily large, having a presentable appearance);
• a pod of hot pepper;
• water - 1 l;
• apple cider vinegar - 100 g;
• sugar - 100 g, salt - half as much.

Recipe:

Attention! The indicated amount of ingredients is enough for two liter jars.

Another type of pickling Chinese cabbage is without blockage under the lid. The ingredients are almost the same, plus one head of garlic, but minus the onion. Yes, and the calculation is made for one head of cabbage. Recipe:

• prepare the marinade: mix both varieties of peppers in crushed form with salt, sugar, freshly boiled water (250 ml), vinegar and finely chopped garlic;
• cut the head of cabbage into 4 parts and place in a voluminous enameled container;
• drain the marinade, pushing the leaves of cabbage quarters with a fork;
• cover the cut with a piece of clean gauze;
• place a plate on top, approximately equal in diameter to the pan;
• press it all down with a load.

The container should stand in the room for 2 days. After that, the content will decrease in volume. At this point, you need to shift the cut into a clean jar and refrigerate. In this form, tender to taste, the workpiece is stored for about 2 weeks.

Kimchi: a recipe from Korea

Traditional Korean dish easy to prepare. In fact, this is a kind of pickled vegetable, only with a spicy spicy sauce. You will need:

kimchi

• 1 kg of cabbage;
• water - 1 l;
• salt - 3.5 tbsp. l.;
• garlic - 8 large cloves;
• chili pepper - 1 pod.

Cooking method:

1. Divide the head of cabbage into quarters. Place in a saucepan and pour salted boiling water (3 tablespoons per 1 liter). Cover with a lid and leave the container in the room for a day.
2. Pepper and garlic should be crushed into a pulp. Mix both ingredients and add 0.5 tbsp. l. salt. Dilute the mixture with a little water.
3. Both gruel and cabbage should be removed separately in the refrigerator and kept there for another day.
4. Drain the brine into another container (you will still need it). Coat each cabbage leaf with spicy gruel.
5. Put the cabbage in a container for brining. Fill with brine again, cover with gauze, a clean lid and press down with oppression. Store for two days room temperature.
6. The cabbage is ready. Transfer it to a more convenient dish, add a little brine and refrigerate.

Salted chinese cabbage

Like the white variety, this cabbage is an excellent salty snack with an appetizing flavor. It goes well with meat, fish, especially on the poor in vitamins. winter table. Cabbage pickle is easy to prepare:

1. Chop the sheets into pieces of the size you need. For example, for salting in a barrel or pan, cut coarsely, and for a 3-liter jar, it is better to chop into thin strips.
2. Pack tightly into a suitable container. Sprinkle with salt. For 1 kg of green mass, there are 100 g.
3. Put seasonings to taste in a container: allspice, bay leaf or cloves peas.
4. Tamp the contents again. Cover with gauze. Press down with a load.

Advice. Under room conditions, cabbage will cook for about 1 month. You can periodically taste the leaves, choosing the right degree of salting for yourself.

An important characteristic of this Asian-born vegetable is the long shelf life of all valuable properties. However, cabbage, bought or grown in the fall, still does not live up to the New Year, no matter how hard you try. In this case, it is appropriate to preserve it in the composition delicious meals. Snacks are easy to prepare and keep useful material necessary for winter vitamin deficiency.

How to salt Chinese cabbage: video

Due to its taste and the presence of many useful micronutrients, Chinese cabbage has gained great popularity among lovers vegetable dishes. Almost every woman uses it to make juicy and light salads. But after the end of the cabbage ripening period, it is time to harvest and store the crop. How to properly store this vegetable so that in winter it is possible to cook various dishes with its addition?

So that the vegetable you bought does not quickly deteriorate during storage, it is recommended to select medium-late or late varieties grown in the Russian climate:

• Wizard;
• Princess;
• Russian size;
• Semi-headed;
• Asten;
• Vorozhey;
• Wineglass.

Harvesting of these varieties occurs from the end of September or from mid-October. Cabbage leaves should not catch frost, otherwise it will quickly rot.

When choosing a vegetable, you need to pay attention to appearance, since the possibility of its long-term storage:

• heads of cabbage are selected dense and with a uniform color;
• the leaves should not show signs of pest bites or other defects.

Important!

Crushed or damaged leaves must be removed, as they can cause damage to the entire fork. In the neighborhood of other heads of cabbage, defects can also pass to their leaves.

How to store Chinese cabbage at home

How to ferment Chinese cabbage

One of the most popular vegetable pickling recipes is kimchi (in Korean). For sourdough cabbage, you will need additional ingredients:

• salt;
• sugar;
• garlic;
• Red pepper;
• water.

First prepare the brine. To do this, pour 1 tbsp into 1 liter of water. salt and put the container on fire. Constantly stirring, you need to wait for the dissolution of the salt. The brine is then removed from the heat and left to cool. At this time, the Beijing head of cabbage is freed from spoiled leaves and cut lengthwise for 4 hours, while cutting out the stalk. The remaining leaves, the total mass of which should be 1 kg, are cut into thin strips. Chop 50-100 g of onion. Chopped vegetables are mixed in a saucepan or large bowl and poured with brine. From above, the container is covered with a plate on which the load is placed.

After 2 days, Pekinka leaves are taken out and greased with a pre-prepared seasoning (mix 2 tablespoons of ground red pepper, juice of 6 cloves of garlic, 1 tsp of sugar). After that, the cabbage is again placed in a container with freshly prepared brine under oppression for 2 days. Cooked sauerkraut can be placed in twist jars and left in the refrigerator or taken to the basement without oppression.

Salting cabbage can be carried out without additional ingredients. They are used to improve the taste. Dill, parsley, bay leaf, pepper and cloves are considered the most suitable for Beijing.

How to dry cabbage

For storage, the leaves are folded into linen bags.

Storing cabbage in a vegetable store, basement, cellar, on the balcony

The main actions when storing Beijing in vegetable stores:

• all heads are placed in a plastic bag or box, placing them horizontally in 3 layers, while the forks should not fit too tightly to each other;
• the storage container is not tightly closed to create sufficient ventilation for the cabbage (no drafts);
• humidity in such a room should be at the level of 96-98%. At lower rates, the leaves will begin to dry, as they do not have a waxy layer that protects against excessive evaporation. And at 100% humidity, the heads of cabbage will rot in a week;
• the air temperature is maintained at a level of 0 to +3 degrees.

Under these conditions, forks can be stored for 4 months. At temperatures from -3 to +3, this period is reduced to 16-20 days, and at temperatures above +4 degrees - up to 2-4 days.

In the cellar or basement, the vegetable is stored in a box with wet sand, in which its roots are added dropwise. Another way to store in such rooms is to hang cabbage upside down on a cable. At the same time, the forks are hung at a sufficient distance from each other, otherwise rot will begin to emerge at the points of contact.

Wrap cabbage for long term storage. cling film, and it will remain unspoiled for 3 months. Moisture levels can be slightly reduced.

If you live in an apartment, then a loggia or balcony is suitable for wintering a vegetable, where the temperature during the entire storage period is in the range from 0 to +5 degrees. Direct sunlight should also not fall on the cabbage.

Storage rules on the balcony:

• remove spoiled leaves and dirt;
• place each fork in a linen bag or food grade plastic bag. You can wrap it in 2-3 layers of cling film, leaving a small hole near the stalk;
• heads of cabbage are laid horizontally in wooden boxes (maximum 3 layers);
• every 2 weeks check the forks for rot. If such a head of cabbage is found, then it is removed from the total mass so that they do not deteriorate. Also remove all defective sheets and change the packaging material.

How to store Chinese cabbage in the refrigerator and freezer

If you need to store a small number of heads, then a refrigerator is suitable for this. They must first be inspected and any damaged leaves removed. Then the cabbage is wrapped in cling film so that condensation does not appear on it, and put in a vegetable compartment or plastic container, which is tightly closed. This method allows you to extend the life of the vegetable by 1 month. Periodically, you need to check that the leaves have not deteriorated or dried up.

For storage in the freezer, cabbage is cut into strips and folded in small portions in plastic bags. Many recommend pre-blanching the leaves (dip them in salted boiled water for 3 minutes). Then they should dry on a paper towel. This will reduce the risk of nitrates entering the body. This method of harvesting a vegetable for the winter is suitable for making stews, salads and soups.

If you like cabbage rolls, then Peking can be frozen with whole leaves. The head of cabbage is carefully disassembled into separate leaves, which are steamed in boiling water for 10 minutes. Then a thick rod is cut off with a sharp knife and left to dry on a towel.

After completing these steps, well-leveled leaves are folded into a plastic container or plastic bag and placed in the freezer. In this form, cabbage can be stored for 4 to 7 months.

How long can Chinese cabbage be stored

The wintering period of a vegetable depends on the temperature and humidity in the storage room. The optimum humidity level is 97-98%. With a decrease in it, the leaves will begin to dry and wither, and with an increase, they will rot.

To keep cabbage for 3 months. the temperature must be kept at a level of 0 to +3 degrees. If it increases to +4 and above, then the vegetable will begin to sprout and it is advisable to eat it in a few days. When the temperature fluctuates from -3 to +3, cabbage is stored no longer than 20 days. In the conditions of the freezer, the vegetable can be more than 3 months.

An important condition storage is also placing the heads in a dark, well-ventilated and cool place.

How to store Chinese cabbage

Suitable for wintering vegetables different kinds containers:

• freezer;
• plastic containers with tight-fitting lids;
• food plastic bags or film;
• linen bags;
• glass jars or saucepan (salting);
• wooden boxes in which the heads are separated from each other by polyethylene liners.

The container is selected depending on the method of storage.

Do I need to wash Chinese cabbage

The percentage of Beijing cabbage waste

The percentage of waste for Beijing cabbage is 20-22%. This indicator is very important to take into account when salting, where it is required to take a certain mass of pure Beijing leaves.

Mistakes

The main mistakes of housewives when preparing cabbage for storage:

• you can not put a vegetable in the same container or next to apples and bananas. They release ethylene, so cabbage leaves will spoil quickly;
• packing broken leaves in a storage container;
• shredding causes moisture loss;
• removal a large number leaves from the head.

Such actions will accelerate the withering of the product and reduce its shelf life.

You can increase the duration of wintering cabbage by following some rules:

• no need to leave the vegetable in an airtight bag, it needs good ventilation;
• the storage area should not be lit or be in direct sunlight;
• maintain a certain level of temperature and humidity in the room where the cabbage is located;
• periodically check the leaves for defects and rot;
• exclude the neighborhood of bananas and apples;
• before packing in a storage container, the cabbage must be dried;
• when the first signs of wilting appear, it is recommended to eat the product.

Beijing cabbage is deliciously harvested for the winter, although it is one of the fresh vegetables with a long shelf life. Recipes for harvesting Chinese cabbage for the winter allow you to cook tender ones at home. cabbage leaves with Korean spices for the future.

In the winter cold, it remains to open a jar of pickled Chinese cabbage or uncork spicy salad Kimchi prepared for the winter Chinese cabbage, and serve, without spending a minute of time preparing the dish, a ready-made Korean-style snack on the table.

Pekinka in its pure form is hardly eaten, and salads are usually prepared from fresh crispy forks. In fact, fresh Chinese cabbage is devoid of a pronounced taste and aroma. But salted Beijing cabbage, pickled or pickled leaves of Chamcha in Korean after a long fermentation and the addition of fragrant Korean seasonings, when salting vegetables, turn into a fragrant spicy snack.

We offer recipes for Beijing cabbage in Korean for future use, from which you will find out whether it is possible to salt chinese cabbage for the winter, how to ferment, pickle and pickle vegetables at home Chinese origin to have stocks of Chamcha spicy snack all year round, enjoy the taste winter salad.

Advice from the Miracle Chef. Salted Beijing cabbage, as well as, is among the record holders for the content of vitamin C. In addition to the high content of vitamin C, Chinese cabbage leaves are rich in vitamins B1, B2, B6, PP, A. Due to the rich biochemical composition, the vegetable rightfully bears the title of an indispensable food product .

Story

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

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

As a result of fermentation with hot red pepper, ginger and garlic in Chinese cabbage, the fermentation process takes place and the result is known throughout the world. spicy snack Kimchi (). From harvesting Chinese cabbage for the winter, this tasty and healthy food, stocked up for future use, will deliciously complement the winter menu and will contribute to the rapid digestion of fatty foods eaten at dinner.

How to prepare Chinese cabbage at home

Beijing cabbage retains nutrients and vitamins for a long time, it can be cooked in various ways - make cabbage rolls, pickle, salt, ferment and roll into jars for the winter.

Before harvesting vegetables for future use for pickling, cabbage must be prepared:

1. remove the top dried leaves;
2. place the forks for half an hour in salted cold to give the leaves crunchiness and clean the Beijing leaves from possible insects;
3. cut off the stump protruding at the base of the fork;
4. Rinse cold water.

After a simple preparatory phase forks, you can start cooking Korean cabbage snacks for the future.

Recipe for the winter: Chinese cabbage in Korean

The Chinese cabbage preparation recipe for the winter contains traditional ingredients for making Korean-style snacks. How to cook Beijing cabbage for the winter will tell delicious recipe and the easiest way.

1 liter

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;
• red ground pepper - 5 g;
• ground black pepper - 10 g;
• coriander powder - 5 g.

Step by step cooking

1. The first step in harvesting is the preparation of brine for cabbage. To do this, pour water into a saucepan, add salt and heat. Stir until the salt dissolves. Remove the brine from the fire and let it cool.
2. We cut the cabbage forks into 4 parts along, cut out the stalk.
3. Shred the leaves into thin strips.
4. Finely chop the onion.
5. We mix vegetables, pour brine and put the load. Salt at room temperature for 2 days. Then drain the brine completely.
6. We put all the vegetables according to the list and spices in a blender, grind the mixture.
7. The resulting paste is mixed with salted vegetables.
8. We lay out the finished snack in sterilized dry jars and send it to the refrigerator for storage for future use or eat immediately.

Salted Chinese cabbage: homemade recipe

How to pickle Chinese cabbage and is it possible? Properly and tasty, making salted cabbage from fresh cabbage is as easy as shelling pears. The recipe for salting Beijing cabbage at home has little difference from.

For every 1 kg of Chinese cabbage for pickling, add 100 grams of medium-ground salt without iodine to sauerkraut turned out crispy. If the vegetables are salted in a barrel or pan in large quantities, then it is recommended to chop the leaves large pieces; if salting is done in a jar, it is better to chop the leaves thinly.

Ingredients

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

How to pickle

1. We chop Beijing very thinly.
2. Sprinkle chopped cabbage with salt, spices and put in a jar.
3. We cover the jar with gauze and put oppression on top.
4. We remove to a cool place.

Beijing cabbage is salted for no longer than a month, and after 30 days of pickling Korean snack you can get out of the jar and eat. But the longer the workpiece is stored, the more its taste becomes brighter and richer, so it is better to store salted cabbage in banks before the onset of winter.

Beijing cabbage for the winter Kimchi

Known for its spicy taste, the national Korean dish Kimchi can be prepared for the winter from Beijing cabbage. Harvesting Kimchi for the winter contains a lot of pepper and garlic, it turns out delicious and spicy. In winter cold often serves folk remedy treatment and prevention of influenza, colds.

It will take

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

Cooking process

1. We cut the cabbage head into several parts, cut out the stump and transfer it to a deep bowl.
2. We prepare brine (brine) from hot water and salt. To do this, stir the salt in water, cool and pour the cabbage with brine. Let it soak in a warm place for 1 day.
3. While the cabbage is fermenting, prepare the pepper paste - chop the chili peppers with garlic. We add a little salt to the pasty mass and dilute 2-3 tbsp. water until homogeneous. We remove the mixture in the refrigerator for 1 day.
4. We drain the brine from the Pekinochka (do not pour it all out) and grease each cabbage leaf with a pepper mixture.
5. We send the cabbage for 2 days in a warm place, covering it with a load on top.
6. Then mix the appetizer, add a little brine and place the cabbage in the refrigerator.

In this form, the workpiece can be stored all winter without losing palatability while retaining the benefit.

Chamcha in Korean

Spicy Appetizer Cabbage Chamcha, Korean recipe, turns out original dish, which can be prepared from Beijing cabbage - with rich taste red sweet and hot peppers.

Chamcha, like kimchi, is made from various vegetables -,. But most often in Korean national cuisine the Korean Chamchi recipe from Beijing 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.

Cooking

1. Add salt to a pot of water and bring the solution to a boil. We cool the brine.
2. Cabbage leaves cut into strips no more than 3 cm.
3. We lower the chopped vegetables into salt water, cover with a plate and put oppression on top. We sour cabbage for 2 days in a warm place.
4. After the indicated time, we squeeze the vegetables from the brine with our hands. We do not pour out the brine, it will still come in handy.
5. We clean the hot chili pepper from seeds, combine it with the rest of the recipe components, except for sweet bell pepper. Grind the mixture with a blender.
6. Add to the resulting mixture Bell pepper chopped into straws.
7. To prepare Chamcha, we combine the products together with cabbage and fill clean jars with the mixture. We fill the jars with brine, a little short of the neck, and send the Beijing to a warm place for fermentation.
8. A day later, after the appearance of bubbles on the surface, we remove the workpiece in the refrigerator or store homemade pickles in the winter in the cellar.

Pickled Chinese cabbage for the winter: a simple recipe

For pickling

• Beijing cabbage - five hundred grams;
• table vinegar 9% - 100 ml;
• water - 500 ml;
• chili pepper - 1 pc.;
• salt - 3 tablespoons;
• sugar - 2 tbsp.

How to marinate

1. Cut the washed and prepared cabbage for pickling into strips.
2. To prepare the marinade, pour vinegar into the water, add sugar and salt and bring to a boil.
3. Put pepper and cabbage in a sterilized jar. Pour hot marinade over and close the lid.
4. We turn the rolled jar with a lid down and in this state we leave to cool under the covers in warmth.

Beijing cabbage in jars, harvested for the winter

A simple and delicious recipe for Chinese cabbage for the winter. Beijing cabbage, harvested according to this recipe in jars for the winter, will delight its guests all winter. original taste household and hostess.

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 pc;
• salt - 4 tablespoons;
• water - 2 liters.

Cooking steps

1. Cut the head of cabbage lengthwise into several parts.
2. We put the pieces tightly in the pan.
3. Now you need to prepare the brine. Add salt and bay leaf to boiling water, cool.
4. Pour the cabbage with brine so that the top leaves are completely covered. We put the load and move the pan to a warm place for 2 days.
5. After the cabbage is salted, prepare the pepper dressing. Peel the peppers and chop the seeds, chop the garlic. Add chili, grated ginger and chopped coriander. We mix the dressing.
6. We wash the cabbage from salt under cold water, squeeze the leaves and cut them into pieces. We mix the sheets with spicy dressing and again put under oppression for 1 day in a warm place
7. When we sterilize the jars, put 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 Beijing cabbage is a winter salad. Canned Beijing cabbage in the form of a salad turns out to be convenient to eat and delicious snack in a jar of Chinese cabbage with marinated vegetables.

Beijingka is combined with a variety of vegetable and meat ingredients, is dietary product. Thanks to its special taste, popular chinese vegetable serves delicious base in numerous recipes for fresh salads in Korean. Sheet chinese salad from year to year, housewives try to stock up for the future, from Chinese cabbage they prepare delicious home-made preparations for the winter: salads, preservation, freezing.

Ingredients

• cabbage - kilogram;
• bell pepper - 500 g;
• spicy 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

1. Let's start preparing the ingredients for the winter salad with Beijing cabbage itself. Cut the leaves into large pieces.
2. We chop the bitter pepper into thin strips, sweet pepper into narrow strips, chop the onion into rings.
3. Pour water into the pan, pour salt and sugar into it, let it boil. Pour vinegar into the boiling marinade and remove from heat.
4. Put the vegetable preparations in a deep bowl and mix. We stack vegetable salad in glass jars.
5. Having tamped the vegetables, pour jars with blanks with boiling marinade, roll them up with sterile lids.
6. We wrap the jars with a salad with a warm blanket, let them cool and take them out to a cool place for storage for the winter.

Freeze

One of the most simple options preserving vegetables at home and quick ways harvesting Beijing cabbage for the winter - 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 method of freezing depends on the intended dish for which you decide to freeze the cabbage. What can be cooked from frozen Beijing cabbage?

For the preparation of fresh salads, frozen cabbage is not suitable. But from whole frozen leaves in winter, you can make a vegetable casserole.

If cabbage is frozen in pieces for the winter, then you can cook from the workpiece delicious borscht, stew, fry or cook.

How to freeze:

1. Peking cabbage should be cleaned of dirty leaves and finely chopped. Place tightly in plastic bags (most convenient with zippers) and send to the freezer for quick freezing. In winter, the workpiece must be removed from the package and, without defrosting, start cooking.
2. For harvesting leaves, the forks must be disassembled into separate leaves, or held in boiling water for several seconds. Cut off the white thickened part from the leaf, dry with a napkin. After that, the prepared sheets must be packed in bags or plastic containers intended for freezing and placed in the freezer.

Storage at home

In the autumn, the harvest of vegetables harvested from the garden bed must be able to be preserved. How to store Beijing cabbage at home for the winter? It is not difficult to save harvested cabbage on time if you know how long it is stored.

AT fresh late and mid-late varieties of Pekinka Princess, Vorozheya, Kudesnitsa are perfectly preserved. But even with proper storage, fresh cabbage lasts 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 a dried form. Dry them in the oven, at a low temperature, gradually. The taste of the workpiece resembles dried, which should be soaked before cooking.

For ease of preparation, the ingredients indicated in the recipes for preparations in grams can be.

Enjoy your meal!

Harvesting a good harvest of Beijing cabbage is a great merit of a summer resident. But far from everyone knows how to properly store for the winter, and some of the vegetables obtained may simply disappear. To minimize losses, you should know that by following simple rules, you can increase the shelf life of this plant from 1 to 4 months.

How to store Beijing cabbage in the refrigerator?

The most optimal in terms of convenience will be the storage of delicate greens in the vegetable compartment of the refrigerator. At the same time, there is every chance to keep it until the New Year and please the household fresh salad own harvest for the holiday.

So that the cabbage does not disappear during storage, it is wrapped in cling film, from time to time changing it to a new one. If the leaves spoil, then you should lower the temperature inside the refrigerator.

When asked if Beijing cabbage can be stored in the freezer, the answer is unequivocal - of course, yes! Thus, it will be possible to make blanks for hastily using minimum time. It is enough to cut the leaves into strips, arrange in portioned bags and freeze. In winter, you can cook fragrant soups from it.

How to store Beijing cabbage in the cellar?

Another method of preserving fresh cabbage is to put it in a cold and damp cellar. So that the vegetables do not suffer from the activity of the fungus and slugs, each head of cabbage is wrapped tightly in cling film, thereby stopping the access of air. From time to time (about once every 2-3 weeks) an audit should be carried out, removing rotten leaves and replacing the film with a fresh one. For storage use cardboard boxes.

In addition to the generally accepted methods, Beijing cabbage can also be dried for soups. To do this, use an electric dryer, and in this form the vegetable will take up very little space, without losing its nutritional value.

For the storage of Beijing cabbage, special conditions are not required. The key role is played by the degree of ripening of the head. Ideal for storing cabbage with dense and elastic heads and fresh leaves. If the head of cabbage is spoiled or at the stage of withering, then it will not be possible to extend its shelf life in any way. The nuances of storing Beijing cabbage: you can store Beijing cabbage in the refrigerator (if you wrap the head of cabbage with cling film, then its shelf life will last for several days); Beijing cabbage should not be placed next to apples (the ethylene released from these fruits is detrimental to cabbage leaves, which will become tasteless and lethargic in just a few days of such proximity); bags and containers for storing Beijing cabbage should not be sealed; you can store Beijing cabbage outside the refrigerator ( the main nuances in this case are considered to be the absence of direct sunlight, maximum darkening and cool temperature); Peking cabbage is well stored in basements or cellars; Peking cabbage can be frozen (at the same time, heads of cabbage must be disassembled into leaves and placed in plastic bags or wrapped with cling film ); when storing Beijing cabbage, do not sting the upper leaves (so the head of cabbage will keep its juiciness better); high humidity (more than 100%) contributes to the rapid rotting of heads; in the refrigerator, Beijing cabbage can be stored in paper bag or wrapped with an ordinary newspaper; you can store only absolutely dry heads of cabbage (moisture accumulated in the leaves will accelerate the process of decay); you can keep Beijing cabbage fresh by marinating in saline (leaves can be cut or left whole, placed in a jar or container and poured salt water, then put the workpiece in the refrigerator); if there is a lot of Beijing cabbage, then you can store it in a wooden box (heads of cabbage should be separated with plastic liners from bags or cling film); if signs of wilting appeared on the upper leaves of Beijing cabbage, then they must be removed, and the head of cabbage itself should be eaten as soon as possible; when the leaves are separated from the head of cabbage, the shelf life of Peking cabbage decreases (therefore, it must be stored as a whole or consumed as soon as possible).

If you try to keep the freshness of Chinese cabbage in shredded form, then it will be practically impossible to do this. The moisture from the leaves will evaporate, and in a day the first signs of wilting will appear. The cabbage will start to lose taste properties and gradually become tasteless.

How much and at what temperature can Peking cabbage be stored? At an air humidity of less than 95%, Peking cabbage begins to rapidly lose its juiciness, and its leaves wither. The optimal humidity regime is considered to be 98% and the temperature is not more than +3 degrees. With sufficient head maturity and the creation of the necessary conditions, Chinese cabbage can remain fresh for three months. Nuances temperature regime when storing chinese cabbage: at a temperature of -3 to +3 degrees, chinese cabbage is stored for 10-15 days; at a temperature of 0 to +2 degrees, chinese cabbage is stored for almost three months; at a temperature above +4 degrees, chinese cabbage begins to germinate ( it can be stored under such conditions for no longer than a few days); Chinese cabbage is stored in the freezer for more than three months. Such cabbage is more resistant to temperature changes and can remain fresh for longer than three months. At room temperature, it is recommended to store Beijing cabbage for no more than a day. The place should be chosen as dark and ventilated as possible. Otherwise, the leaves will quickly lose their juice and become lethargic.