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Pickled chinese cabbage


Ingredients for Preparing Pickled Beijing Cabbage

Ingredients for the preparation of pickled Beijing cabbage:

  1. Peking cabbage (one head of cabbage weighing 700 grams 1 kg) - 2 pieces

For marinade:

  1. Bulgarian pepper (red) 4-5 pieces
  2. Hot chili pepper (small pod) 0.5-1 pieces
  3. Apple cider vinegar 70 grams
  4. Garlic (head) 1 piece
  5. Salt 1.5 teaspoons
  6. Sugar 1 teaspoon
  7. Distilled water 300 milliliters
  8. Normal water 1.5-2 liters
  • Main Ingredients Cabbage
  • Serving15 servings

Inventory:

Blender or meat grinder, Cutting board, Knife, Two deep bowls, A tablespoon, Teaspoon, Flat plate, Polyethylene gloves (thin for chili pepper), Three-liter jar, Three plastic bags, Plastic gloves

Cooking pickled Beijing cabbage:

Step 1: prepare the pepper.

This is very important process. Since it only depends on it, how sharp your marinade will be. If you like spicy dishes - then feel free to add all the ingredients according to the recipe, but if you have problems with your stomach - be careful, as the appetizer itself is quite spicy. So, we wash all the pepper under running water - both Bulgarian and hot. Then we take a chopping board and with the help of a knife, we first chop the bell pepper into two parts, cut the tail and clean the inside of the vegetable from seeds. With a knife, pepper mode into smaller pieces so that it is more convenient to chop it later. Now, be careful! Chile pepper is not only very hot in taste, it also causes not very pleasant burning sensations on the hands when you clean it of seeds. Therefore, we put plastic gloves on our hands and now, with a calm soul, we begin to process our hot vegetable. We cut it into two parts and also clean it from the tail and seeds.

Step 2: make the marinade.

Peel the garlic from the husk. Little secret: To easily peel garlic, on a cutting board, press each clove of this vegetable with the handle of a knife. We have the pepper ready. We take a blender or an ordinary meat grinder and grind the prepared ingredients into gruel. If you use a hand tool, then immediately use a deep bowl to mix all the components into one mass. Add salt and sugar, vinegar and distilled water there with a teaspoon. With a spoon, mix everything well until a homogeneous mixture.

Step 3: prepare the Beijing cabbage.

We wash our cabbage under running warm water. On a cutting board with a knife, cut this vegetable into four parts. The stump must be left, since it holds together all the leaves of cabbage. And we just need this, so that later it would be convenient to work with her!

Step 4: pickle Beijing cabbage.

To begin, we will pick up a deep bowl for the preparation of our dish. You need to marinate cabbage by weight over a container so that our delicious marinade flows into a bowl. We take a tablespoon and help a little with our fingers - we spread the leaves of cabbage, pouring the marinade on the surface of the vegetable. Compactly spread all processed cabbage in a bowl. And pour the remaining marinade on top so that the cabbage is better saturated with chopped ingredients.

Step 5: pickle a snack under the press.

And now the important point. When we cook such a dish, it must be pressed down with something heavy. Then the cabbage will let the juice and absorb the marinade. Therefore, we take the usual flat plate. We try to choose such dishes in diameter so that it completely covers the snack. Put this plate on the cabbage. We put a load on top of it, for example, you can take a three-liter jar or jug ​​and fill it with water. Pour water into the container to the brim is not necessary. For a can, 1.5-2 liters of ordinary water will suffice.

Step 6: leave pickled Chinese cabbage in a bowl.

To make our appetizer juicy and crispy, leave it to marinate for 1-2 days in a cool place at room temperature. Thanks to the press, cabbage will lose its original volume and become more plastic.

Step 7: continue pickling cabbage in a bag.

After a few days, we transfer the cabbage from the bowl into a smaller container. For convenience, I recommend using a plastic bag. Therefore, we put on disposable cooking gloves and put pickled Beijing cabbage in a bag. If you are worried that the container may tear, we wrap our snack in two more packets. Attention: if you don’t have any special gloves on hand, before taking cabbage, we wash our hands well with soap under running water, because if bacteria get into the dish, our work will be in vain. Now pickled Beijing cabbage should come in the refrigerator. Therefore, we put it there on the lower shelf for three days. The main thing: the longer cabbage stays in a cold place, the tastier it turns out. Generally, the best cooking time is 2 weeks.

Step 8: serve pickled Beijing cabbage.

Finally, it's time to cook our appetizer. Now it's up to the small. We take cabbage from the bag and cut it on a cutting board with a knife into portioned slices. This dish is so tasty and juicy that it can be eaten without any meat products. An ordinary mashed potato or pasta is well suited to garnish. For true gourmets, you can even enjoy the taste of pickled Beijing cabbage with a slice of white bread. In any case, guests will appreciate your creation! Good appetite!

Recipe Tips:

- - If you cook Beijing cabbage in the summer, you need to pickle it in a cool place so that the appetizer does not start wandering and sour.

- - Instead of chili peppers, you can use ready-made adjika. Of course, the snack will be tastier if you add homemade adjika to the marinade.

- - Do not use too heavy a load as a press, otherwise part of the cabbage will release too much juice, and will not be able to absorb enough marinade. In the end, you just ruin the dish, because the cabbage will turn out harsh and not juicy enough.