5 step-by-step recipes of pickled Chinese cabbage - you will lick your fingers!

Pickled peking can be a real highlight of any table. It will perfectly complement meat or fish dishes. Nobody can resist crunchy, slightly spicy or, on the contrary, juicy and tender cabbage.

Do you want to surprise home and guests with a savory dish that does not require excessive effort? Then use the following recipes, among which you can find both classic methods of pickling, and quite original, with the addition of fruit, ginger and kohlrabi cabbage. In addition, the article describes in detail the beneficial properties of Chinese cabbage.

What you need to know?

To properly prepare an appetizing dish, it is important to understand the terms. So what is marinating.

Benefit and harm

Peking cabbage serves as a real fount of useful substances. The product is rich in vitamin C, A, K, B1 and B2. It consists of such micro-and macronutrients as iron, potassium, calcium, copper, magnesium, and zinc. In addition, it contains a very rare component - citric acid. And all these useful substances are almost completely stored in pickled cabbage.

An appetizing peykka has the following beneficial effects:

• boosts immunity;
• normalizes the functioning of the digestive tract;
• improves the cardiovascular system;
• prevents the development of beriberi and anemia;
• normalizes blood clotting.

However, along with useful properties, pickled peking has some drawbacks. People suffering from gastrointestinal tract pathologies (high acidity, ulcers, gastritis, a tendency to diarrhea) should not abuse this snack. Marinated dish can provoke the aggravation of the disease.

The energy value

One more the advantage of pickled cabbage is its low calorie - only 23 kcal. Because of this, the dish is often included in the diet. The energy ratio of BZHU:

• proteins - 22%, (5 kcal) - 1.27 g;
• fats - 2%, (1 kcal) - 0.06 g;
• carbohydrates - 63%, (14 kcal) - 3.61 g.

Preparatory stage

The taste of the finished dish depends on the quality of products and recipes. Chefs recommend that you listen to the following tips to make pickled peking a success:

1. Pick plug. For the preparation of crispy snacks better to take a tight, strong cabbages.
2. Preparation peking. Initially cut cabbage stalk. Then carefully remove the leaves. They need to rinse with cool water and be sure to dry on paper towels.
3. Cutting form. Beijing can be cut into cubes or long ribbons (2 cm wide). If you wish, you can use special shredders that allow you to beautifully and quickly sow cabbage.
4. Cooking marinade. The end result is more dependent on the accuracy of the marinade recipe. Although some variations are possible. For example, those who do not like ordinary vinegar, this ingredient can be replaced with fragrant wine or apple.
5. Adding spices. To add some spicy flavor to Chinese cabbage, you can add dill, coriander, cloves, chili pepper, bay leaf to the appetizer. A special flavor will provide the roots of celery or parsley.

Adding additional components, you should try not to overdo it. Cooks claim that you should not combine more than 3 spices. Otherwise, the taste of the dish will be overloaded.

How to pickle fast and tasty: 5 step-by-step recipes

Developed many recipes - and fast cooking, and original, specific - how to pickle healthy Chinese cabbage. To choose the best cooking option, you need to take into account your own tastes.. Spicy cabbage lovers will love the snacks, and those who appreciate the aesthetic appearance of the dish will like peking with beets.

There are instant recipes, there are

Simple option

This dish can act as an independent snack, or serve as an ingredient for salads.

Components:

• Chinese cabbage - 1 kg;
• Bulgarian pepper - 5 pcs .;
• apple vinegar - 70 g;
• sugar - 1 tsp;
• garlic - 1 head;
• salt - 1.5 tsp;
• hot pepper - 1/3 pod;
• water - 300 ml.

Cooking:

1. Bulgarian pepper must be cleaned of seeds and divided into several parts.
2. The resulting billet together with chili pepper and chives garlic are ground in a blender.
3. Boiled water is added to the aromatic mass, salt, sugar and vinegar are poured.
4. Marinade thoroughly mixed.
5. Pekenku cut into any method.
6. Pieces of cabbage lay in a bulk container, periodically pouring them marinade.
7. Put a clean plate on top of the billet and put oppression.
8. Pot with cabbage transferred to a cool place for 2 hours.
9. At the expiration of time, the oppression is removed, the raw material is transferred to a plastic bag and tied tightly.
10. The billet should be put in the refrigerator, on the lower shelf and kept for 3 days.

Such pickled cabbage is not intended for long-term storage. Snacks must be eaten within 7-10 days.

With beetroot

Plain pickled cabbage turns pale. To snack acquired a beautiful rich color, it is combined with beets.

Components:

• peking - 1 kg;
• vegetable oil - 100 ml;
• fresh carrots - 1 pc .;
• sugar - 100 g;
• beets (small) - 1 pc .;
• garlic - ½ goal .;
• chili - third of the pod;
• bay leaf - 1-2 pcs .;
• water - 0.5 l;
• salt - 1 tbsp. l .;
• vinegar - 75 ml;
• bell pepper.

Cooking:

1. Cabbage is cut into small cubes.
2. Beets are cut into thin strips.
3. The same bars chop carrots.
4. Vegetables should be dipped in one bowl and mix thoroughly.
5. Pour water into a separate saucepan and set the container on fire.
6. As soon as the liquid boils, salt is poured into it, sugar is added, bay leaf, hot pepper, peas are poured and oil is poured.
7. After removing the pan from the heat, pour vinegar into the marinade.
8. Peeled garlic cloves are cut in half and put in the vegetable mass.
9. The billet is poured with marinade, and pressed down on top of the yoke.
10. Maintain cabbage for a day at room temperature.
11. Removing the oppression, the raw material is laid out on the banks and put in the refrigerator.

With kohlrabi

The snack, which combines peking, kohlrabi and fruit, has a unique, sweet and spicy taste with a slight accent of ginger.

Components:

• peking - 0.6 kg;
• garlic - 3-4 cloves;
• Kohlrabi cabbage - 1 pc .;
• ginger (root) - a piece of 3-4 cm;
• Bulgarian pepper - 1 pc .;
• Apple - 1 pc .;
• pear - 1 pc .;
• water - 1 l;
• salt - 100 g;
• onion - 1 pc .;
• leek - 1 bundle.

Cooking:

1. Peking cabbage must be cut into small pieces and blanched in salted boiling water.
2. Then boil the vegetables thrown into a colander, and give time to drain excess water.
3. Boiled cabbage is poured with clean salt water (1 liter of liquid - 1 tablespoon of salt) and leave to infuse for 4 hours.
4. Put slices of peeled apple and pear into the blender bowl, add kohlrabi, garlic cloves, onions and sprinkle salt.
5. Ingredients crushed in mashed potatoes.
6. Bulgarian pepper is cut into thin strips.
7. Sliced ​​paprika is added to fruit and vegetable puree.
8. Cabbage is again placed in a colander so that water can drain.
9. Leek cut into pieces.
10. In a fragrant puree mass put peking, add leek.
11. The blank is laid out in cans (0.5 liter) and sterilized for 15 minutes, after which products can be rolled up for the winter.

If you really want to try the sweet-spicy billet, you must wait exactly 1 day. This time is enough for pickled peeled kohlrabi to acquire its exquisite taste.

Sharp

The degree of sharpness of snacks can be varied to your liking. According to the recipe, it is recommended to put 1 chili pod. But big fans of dishes with a twinkle can add a little more.

Components:

• peking - 1 kg;
• Bulgarian pepper - 0.3 kg;
• vinegar - 1 tbsp. l .;
• salt - 50 g;
• chili pepper - 1 pod;
• onion - 0.3 kg;
• water - 1 l;
• sugar - 100 g

Cooking:

1. Cabbage cut into strips.
2. Bulgarian pepper should be chopped into thin straws, and onions - rings.
3. Such ingredients are mixed and tamped tightly into jars.
4. Pour all the spices into the water, pour in the vinegar and boil the marinade.
5. On top of each jar is put a piece of chilli and pour marinade.

If the workpiece rolls over for the winter, then the banks immediately twist, turn over and wrap a blanket.

In Korean

Fans of crispy, appetizing snacks will appreciate Korean peking.

Components:

• Peking - 0.75 kg;
• sugar - ½ tsp;
• garlic - 3 cloves;
• water - 1 l;
• salt - 125 g;
• pepper (ground) - 2 tbsp. l

Cooking:

1. Cabbage cut into small pieces.
2. Salt is dissolved in boiled water.
3. The resulting brine is poured over the peking and left to infuse for 12 hours.
4. In a separate saucepan, chopped garlic, hot pepper, sugar are mixed and a couple of tablespoons of water is poured.
5. Mass thoroughly knead.
6. The cabbage is removed from the salt solution and carefully mixed with the garlic mixture.
7. The resulting raw material is laid out on the banks, pour salted brine to the top.
8. The blanks are kept in a cold place for 2-3 days.

Storage

Store pickled cabbage is recommended no more than 2 weeks and always in the refrigerator. If the appetizer rolls over for the winter, then the finished raw material is laid out in cans, and then such spins must be sterilized for 15–20 minutes (for 0.5 l of container). In this case, the shelf life is increased to 1 year.

You can prepare pickled peking in a variety of ways. But regardless of the choice of recipe every time the snack turns out delicious and appetizing.

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