Kimchi from Chinese cabbage with fire. Chinese cabbage kimchi recipes. Kimchi with shrimp and green onions

The recipe for pickling vegetables, namely kimchi from Chinese cabbage, was borrowed from Korean cuisine. Preparing such a snack is not difficult even at home. Just like white cabbage, Peking cabbage is fermented. The snack is distinguished by its pronounced spiciness (due to seasonings and garlic), so it is better to eat it with the addition of other dishes, for example, with simple: unsalted rice, mashed potatoes, baked potatoes, etc.

The original Korean name is kimchi, with the emphasis on the last syllable. Kimchi is present on the table every day as an addition to fish, meat, salads and vegetables. In Korea, kimchi can always be found on sale in supermarkets (in vacuum packaging) or by weight in local markets, just as in our country they sell sauerkraut or cold snacks from eggplant, legumes, mushrooms, Korean carrots and so on during the season. .

Pickled Chinese cabbage perfectly preserves the vitamins, microelements and amino acids necessary for complete nutrition. Therefore, the snack is especially popular in winter, when the season for fresh vegetables and fruits declines. Only imported products remain, as well as local ones that have a long shelf life or pickled, pickled or canned products.

It is customary to prepare kimchi from Chinese cabbage with bell peppers, radish, carrots, soy sauce, fish sauce, apple, onion, and garlic.

Here is a simple recipe for instant Chinese cabbage kimchi.

Ingredients:

1 kg cabbage
90 grams of table salt
3 pcs. bell pepper
2 pcs. hot pepper
1 teaspoon ground coriander
1 teaspoon paprika
2 tablespoons granulated sugar
1 head of garlic
3 liters of water

Chinese cabbage kimchi recipe with photos step by step

Remove limp leaves from the head of cabbage, if any.

Wash in running water. Cut it into two parts. Place in a wide enamel pan.

Make a brine from two liters of clean drinking water. To do this, dissolve salt and sugar in water at room temperature (you don’t need to boil).

Pour brine over the cabbage, put a slight pressure so that the water covers the head of cabbage. Place the pan in a warm place for fermentation.

After three days, remove the cabbage from the brine and squeeze out a little water.

Place the halves on a cutting board.

Prepare a mixture of pepper and garlic: peel and chop using a blender or meat grinder.

Add paprika and coriander to the resulting mixture, stir and apply to each leaf.

It is better to do this with gloves on so as not to burn your hands with pepper.

Drain off the old fill. Place carefully so that the minced meat does not spill out, and return the halves of the head of cabbage to the pan.

Make a new filling from one liter of water and a tablespoon of salt, pour it into the pan.

Apply pressure and leave for 24 hours. A day later the cabbage is ready.

For storage, transfer to a convenient smaller container, add a little brine and put in a cool place: basement, balcony or refrigerator.

Any recipe for kimchi (chimchi) from Chinese cabbage in Korean is a huge field for culinary creativity. Although this is the main dish on the table in Korea, everyone makes it differently, so the taste of the same dish among housewives can vary greatly.

Kimchi can be considered a snack or salad. It is usually served chilled with the main course along with other appetizers. However, you can also cook more substantial dishes from it.

Briefly about the dish

For Russian people, kimchi is associated with sauerkraut, since the cooking process overlaps in some way.

Many Russified Koreans even use ordinary white cabbage to prepare a traditional dish, but the taste is still different, so it is better to use Beijing cabbage, which is used in almost all original recipes.

In Korea itself, kimchi is not necessarily made from cabbage; you can use radishes (daikon), cucumbers or eggplants.

Classic authentic recipe for Chinese cabbage

Photo: classic kimchi

Compound:

2 fork Chinese cabbage;
1 onion;
1 cup peeled garlic;
1 medium ginger root;
½ cup rice flour;
¼ cup red pepper flakes;
½ fish sauce;
2 medium carrots;
1 bunch of green onions;
water, salt, sugar.

Photo: set of products

Some ingredients from the classic recipe are quite difficult to find in regular stores. This mainly concerns fish sauce, which can only be found in the Chinese departments of some hypermarkets.

There is no equivalent substitute for this ingredient, since soy sauce tastes nothing like it.

However, in some cases, you can replace the salted fish sauce with a mixture of soy sauce and anchovy paste. Although anchovy paste is also not a very popular ingredient.

It is also worth paying attention to red pepper. Special red pepper is used for kimchi; it is less spicy than paprika or regular red pepper.

The flakes can be hot or sweet pepper, any will do. You can ask for advice in markets in Asian neighborhoods, where even Uzbeks can recommend the right ingredient.

Preparation:

Making kimchi takes several days because it requires soaking the cabbage in brine. Brine is highly salty water, calculated at 1 kg per 5 liters.
Some of the salt can be immediately dissolved in water, and the rest can be used to sprinkle the leaves of Chinese cabbage. The choice of Chinese cabbage is at the discretion of the housewife, since both the white part and the green leaves will be soft and edible.
Greener heads are easier to squeeze, but white ones look more appetizing.
Before salting, the forks are cut in half, and each half is additionally cut into 2 parts almost to the stalk.

Photo: cut cabbage in half
The cabbage is dipped in salted water so that it completely covers the vegetables. It is advisable to place pressure on top so that the salting is more thorough.

Photo: cabbage is filled with brine
Salting is carried out for 1-2 days; some housewives prefer to leave the cabbage in the brine for 3 or even 4 days. However, within a day the vegetables will be quite soft.
You can check the “readiness” of the pickle by looking at the stalk. It should bend, not break and crunch.
Salted cabbage is squeezed out. It must be twisted well to remove excess water, otherwise the hot paste will not saturate the vegetables well and will precipitate during storage. If the cabbage leaves have been sprinkled with salt, it must be additionally rinsed under running water.
Kimchi dressing is ground in a blender. However, some housewives cut carrots into strips or grate them on a Korean carrot grater.

Photo: kimchi dressing
Green onions can also only be chopped for beauty, but onions, ginger and garlic must be chopped into porridge.

Photo: chopping onions and garlic
In order for the dressing to have a semi-liquid consistency, you will need to cook jelly from rice flour. Rice flour cannot always be found in stores, but it is better to buy ready-made, because crushed rice in a coffee grinder is usually a little coarse, the jelly takes longer to cook and often does not have a completely uniform structure.

Photo: view of kimchi dressing
For ½ cup of rice flour you will need about 3 cups of water. This jelly is cooked until it becomes quite viscous. This will take about 20-30 minutes.
On a note! You can avoid lumps of flour in the jelly if you add it in small portions and stir with a whisk, not a spoon.
When the rice jelly has cooled, mix the vegetable dressing, jelly, pepper and fish sauce. Next, each cabbage leaf is smeared with this dressing. It is best to do this with gloves, as the mixture may burn a little.

Photo: brush each cabbage leaf with dressing
The sheets are smeared on both sides with a rather “greasy layer”. There will be quite a lot of dressing, so it will be enough for 2 forks of Chinese cabbage.
The cabbage is placed in storage containers and placed in the refrigerator for a day, after which it can be served. Before serving, kimchi is chopped.

Photo: ready-made Chinese cabbage kimchi

The calorie content of 100 g of Korean kimchi is about 19 kcal.

How to quickly cook at home

Original kimchi is prepared in fairly large quantities at once. This is a whole day activity for the whole family. Although this snack should last a long time, in Korea cabbage sells out quite quickly.

Instant spicy Chinese cabbage differs little in composition from the classic method.

For those who are particularly impatient, you can reduce the time for pickling vegetables by 4 hours, but you will need to turn the cabbage over during the pickling process.

With daikon

Photo: cabbage kimchi recipe with daikon

Compound:

2 fork Chinese cabbage;
1 daikon stalk;
20 dry chili peppers;
1 cup chili powder, a little more than half filled
1 onion;
3 heads of garlic;
2 cm ginger root;
1 ½ cups cooked rice;
2 ½ tablespoons sugar;
11 tablespoon sesame seeds.

Preparation:

It can be used to make kimchi instead of carrots in the classic recipe, and it is often used as a basis for other types of pickled vegetables. This recipe makes the cabbage very spicy and piquant.
The cabbage is pickled in brine, as in the original recipe. However, for speed, hot water is used, in which the cabbage must lie for at least 3 hours.
Also, to speed up the process, it is advisable to cut the cabbage forks into smaller pieces so that the appetizer does not need to be cut again before serving.
The daikon is cut into slices and dipped into brine to be salted at the same time as the cabbage.
Pepper pods, garlic, onions, boiled rice, ginger, and daikon are ground in a blender.
It is better to grind not all of the daikon, but only half. The second is thinly sliced and used with green onions to garnish the dressing.
The paste obtained in a blender must be diluted with 1 ½ water with sugar and sesame seeds.
All leaves are smeared with liquid dressing, sprinkled with chili powder on top and mixed in a glass container.
The dish should remain at room temperature until the end of the day under pressure.
Then it can be sent to the refrigerator. The longer cabbage is stored, the richer its flavor. The ideal fermentation time is 2 weeks.

Calorie content of Chinese cabbage kimchi with daikon per 100g is 15 kcal.

With bell pepper

Photo: recipe with bell pepper

Compound:

3 kg of Chinese cabbage;
1 onion;
10 cloves of garlic;
1 bell pepper;
1 carrot;
1 pear;
1 bunch of green onions;
1 tablespoon sugar;
1-2 cups of water left over from cooking unwashed rice;
2-3 tablespoons red pepper.

Preparation:

The step-by-step recipe for Chinese cabbage in Korean is no different from previous versions, since you basically need to pickle the cabbage and prepare the dressing.
The rice water must be mixed with sugar and pepper.
The cabbage is soaked in brine for several hours or days, depending on previous experience in preparing snacks.
The remaining ingredients are ground in a blender, and the resulting paste is mixed with liquid jelly with pepper.
Cabbage leaves are thickly coated with paste and left for a day at room temperature.

The calorie content of 100 g of this kimchi is about 10 kcal.

Kimchi soup

Photo: kimchi soup

Compound:

250 g ready-made kimchi;
500 g pork;
200-400 g tofu.

Preparation:

One of the simplest kimchi soup recipes contains few other ingredients, as the cabbage itself provides enough flavor and ingredients.
It is necessary to boil the pork broth until the meat is cooked. If desired, you can add a few black peppercorns, garlic fried in vegetable oil, salt and 1 tablespoon of soy sauce.
When the meat is ready, kimchi is added to the water. After this, cook the soup for another 10 minutes.
Tofu, cut into cubes, is added directly to the plate as a decoration along with green onions.
More varied soup recipes use shiitake mushrooms and eggs. The soup is served along with a plate of boiled rice. Unlike the kimchi salad itself, the soup recipe is considered a Japanese invention.

The calorie content of 100 g of soup is 70 kcal.

Kimchi sauce

Photo: kimchi sauce

Compound:

½ liter kimchi cabbage juice;
8 cloves of garlic;
100 g onion;
2 tablespoons gochujang paste;
100 ml rice vinegar;
3 cm ginger root;
200 g tomato paste;
1 tablespoon Worcestershire sauce, but you can do without it;
1 pinch of black pepper.

Preparation:

Kimchi sauce can be used as a dressing for fermented vegetables, but Koreans themselves prepare this sauce as an addition to meat, as a dressing for other salads, and in many other dishes.
Homemade kimchi sauce is prepared using a special gochujang paste, which is almost impossible to find in a regular store. Therefore, it is better to look for it on various online shopping sites.
Gochujang sauce is quite spicy in itself, so in the recipe they try to soften it slightly by diluting it with other products, which are ground into a mushy state in a blender, and sometimes adding honey.
The ingredients for kimchi sauce may change, but only gochujang remains unchanged.

Calorie content of 100 g of sauce is 94 kcal.

The recipes listed are just a sampling of what is made in Korea. In addition, Koreans who settled in Russia due to difficulties with ingredients themselves are constantly improving the recipe, replacing some products with others.

Kimchi salad is considered a dietary product, so it can be used to diversify the menu when losing weight. It is worth noting that the hostess herself can adjust the spiciness of the dish.

Most of the ingredients in Chinese cabbage salad are optional, so the number of ingredients is taken very arbitrarily.

Kimchi must be left at room temperature to ferment. Then the dish will acquire a characteristic sourish taste, which, in tandem with the spicy dressing, makes the dish unusual.

If you use cabbage to make salads, then green leaves are taken as the main ingredient, and the salads themselves are mostly meat-based and quite filling.

Video: Korean Kimchi (Chimchi) - Natalya Kim

Recipe for "Kimchi (kimchi) from Chinese cabbage":

Koreans traditionally use Chinese cabbage to prepare this dish. Although there are many recipes for preparing this dish from different products.

Cut each fork in half lengthwise. We cut the halves into quarters, without cutting all the way through.

We wash each half-head under water, spreading the leaves so that they are all wet.

Now sprinkle the wet leaves with salt. Each leaf separately, without rubbing, just sprinkling. Use more salt at the base of the heads of cabbage, as the leaves are thicker there.

Now place the salted cabbage in an enamel container and leave for 2 hours. After 2 hours, turn the heads over and leave for another 2 hours.

In the meantime, prepare the dressing. To do this, peel the garlic, onion, ginger, pepper and grind everything in a blender.

Next, cook the rice jelly. To do this, pour 2-3 cups of water into a pan and add half a cup of rice flour. If you don’t have flour, you can easily make it from cereal by grinding it in a coffee grinder. Mix the flour with a whisk with water, bring to a boil, i.e. until large bubbles appear. Add 3-4 tablespoons of sugar and turn off the stove. The jelly should be quite thick.

Peel the carrots and radishes and cut them into thin strips. We do the same with green onions. There are many options at this stage. You can use only carrots, you can only use radishes, or you can use both. There are other gas stations. Some recipes contain half-cooked meat. I didn’t dare to go to such an extreme.

In a bowl, mix all the ingredients of the dressing: vegetables, ginger-garlic, hot pepper, cooled jelly. Add fish sauce there too. There are options here too. Fish sauce can be replaced with soy sauce, shrimp sauce, or oyster sauce. In general, although this recipe is the most authentic, it allows you to use your imagination or use available products. You will have different results, but always very tasty. It is recommended to add dried pepper flakes. This is what Koreans usually sell at the market. I had one like this, but it was destroyed by food moths. I had to use fresh hot pepper.

Now we wash our salted heads of cabbage under running water, pushing each leaf apart so that not a trace of salt remains. The heads of cabbage were washed and wrung out well, like washed laundry. They are now soft and allow you to perform this procedure on yourself.

And now we fill each clean head with dressing, carefully pushing each leaf apart.

We fold our stuffed half-heads in twos, imitating a whole head of cabbage.

Place the finished cabbage in containers and leave for a day at room temperature. Then store in the refrigerator. Cabbage can be eaten within 2 days after cooking.

Kimchi is extremely healthy. Fermented (fermented) vegetables are rich in vitamins, microelements, fiber and lactic acid. Eating this dish promotes digestion and weight loss. The spiciness of this dish can be adjusted by the amount of pepper added.
Here's what Wikipedia says about this dish:
Kimchi is a low-calorie food made from vegetables and high in fiber. Kimchi contains onions, garlic and pepper, which have beneficial effects on health. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium and iron, and contains a number of lactic acid bacteria, including the typical species for this product, Lactobacillus kimchii. Health magazine included kimchi, along with four other foods, on its "World's Healthiest Foods" list.

This recipe is part of the "Cooking Together - Culinary Week" campaign. Discussion of cooking on the forum -

In truth, white cabbage kimchi is closer to the Russian (Sakhalin) version of preparing a spicy snack than to the Korean one. The Korean chimcha recipe, a classic oriental dish, is made. Chimcha in Russian for the winter, also known as white cabbage kimchi in Korean, has a spicy taste and a simple recipe for preparation, similar to regular and.

How to make white cabbage kimchi

White cabbage kimchi recipes are simple and varied but, as a rule, borrowed from Korean cuisine recipes. An urgent need for housewives to select simple recipes for preparing late vegetables for the winter arises when the first juicy heads of fresh cabbage appear in stores. During the cabbage season, it is better to prepare winter cabbage for the winter and store the spicy preparation at home for a long time in the refrigerator, or immediately prepare more kimchi for the winter and store it longer in the cellar or on the balcony to delight your family and loved ones with a tasty and juicy snack until the summer.

You can quickly make kimchi in the summer from early summer cabbage. Recipes for white cabbage kimchi for the winter involve the use of late varieties of cabbage. In late autumn, after the massive harvest of vegetables, when housewives buy tight forks and formed cabbage heads for pickling and pickling, it’s time to stock up on crispy cabbage for winter pickling kimchi.

Advice from the Wonder Chef. Before using the recipe for quick kimchi from white cabbage, the leaves need to be finely chopped with a grater or chopped with a knife into thin noodles: this cutting speeds up the salting process, and the finely chopped cabbage quickly becomes ready. According to the chimcha recipe for the winter, the heads of cabbage are chopped into large pieces and cut into square (5x5 cm) cubes to make the cabbage crispy and retain its crunch longer.

White cabbage kimchi recipe for the winter

The method of preparing white cabbage is simple. The ingredients for making kimchi for the winter consist of simple products, the most important of which is chili pepper. Hot chili pepper in combination with garlic and salt resembles in composition. This Korean appetizer with hot peppers made from Chinese or white cabbage is called.

Ingredients

white cabbage - 1 fork weighing about 2.5 kg;
water – 2 liters;
sea salt - half a glass;
fresh garlic – 2-3 heads;
Chili pepper - one pod;
sugar – 1 tsp.

Pickling Korean-style kimchi from white cabbage: step by step

Before making kimchi for the winter, you need to prepare simple ingredients: a thick forkful of white cabbage, water, salt, sugar, hot pepper and garlic for spiciness. We remove the top leaves from the head of cabbage and cut the forks first into two parts, then both halves in half again, that is, into quarters.
Pour salt into the water and stir until the salt is completely dissolved.
We immerse the cabbage quarters along with the stalks in salt brine (brine) so that all four parts are under water. To pickle kimchi in Korean style for the winter in quarters, it is better to use dishes with high walls and a narrow bottom.
Soak the cabbage in brine for 12-14 hours; it is more convenient to do this from evening to night.
After soaking in salt, remove the cabbage quarters and wash them.
We cut the leaves into large pieces, separating them from each other, or leave the squares (rectangles) unassembled, cutting out the stalks from the head of cabbage.
Koreans love spicy food and make spicy kimchi from any cabbage. To follow the original technology for preparing Korean preparations for the winter at home, the next step of the recipe is making homemade hot seasoning.
To do this, we peel the garlic, pass the cloves through a press, grind it with a blender or grind it into a paste on a fine grater.
Remove the seeds from the hot pepper and add it to the blender with the garlic.
Add sugar, dilute the spicy mixture with a small amount of liquid taken from the remaining brine.
Place the prepared chopped cabbage in an enamel pan.
Pour the hot seasoning into the cabbage and mix with your hands. There is no need to mash the cabbage, as with, just stir.
Take a flat plate and cover the pickle; to press it on top, place a 3-liter jar filled with water.
We leave the cabbage in the kitchen for 2-3 days, after which we lay it out and put the finished Korean kimchi away for storage in the refrigerator.

The longer the appetizer is infused, the more aromatic, tastier and spicier it becomes.

Chimcha (chim-chim): recipe for white cabbage for the winter

Chim chim recipe for the winter - salted white cabbage, pickled in large pieces, turns out very crispy, juicy, with an enhanced taste of vegetables, thanks to the addition of red bell pepper. The dish is popular among spicy lovers and fans of national Korean cuisine recipes.

To salt chimcha for the winter (or, as the Koreans themselves call chim-cha, fiery cabbage), you should select small, dense heads of white cabbage varieties suitable for pickling and pickling.

Ingredients

regular cabbage – 5 kg;
water – 6 liters;
red bell pepper (sweet) – 1 kg;
hot pepper – 400 g;
garlic – 400 g;
salt (without iodine) – 300 g.

Preparation: chim-chim from white cabbage

Following the recipe, we cut the heads of cabbage, peeled from the outer leaves, together with the stalk into 6-8 equal parts. The stalk will help keep the leaves together during pickling.
Place the cabbage parts in the pan, pressing them tightly together.
Pour 6 liters of water into a separate clean pan, boil and add salt to the water. We reserve 4 tablespoons of salt from the total amount of ingredients for further preparation of the spicy mixture.
Pour boiling salty brine over the cabbage, put it under pressure and leave it like that for 3 days. On the third day, the brine should become cloudy and the cabbage should ferment a little.
Grind the garlic, sweet pepper, hot pepper in a blender and add the rest of the salt, mix.
Drain the brine from the cabbage, rinse off the salt in cold water.
We move apart and coat the cabbage leaves with the fiery mixture, pressing the pieces together to return the slices to their original shape. The hot mixture with pepper is very hot; to avoid getting burns on your hands, applying the leaves must be done with gloves.
Place the coated slices into a clean bowl, cover with a plate or an inverted lid and press tightly with a weight. Leave for 3-4 days at room temperature, covered. During the fermentation process, brine will come out - the cabbage should be under its layer.
After the time has passed, we remove the homemade preparations in a cool place for storage or put them in glass jars and store them in the refrigerator.

Kimchi in Russian

White cabbage in Korea, China and immigrants from the Middle Kingdom, the Land of Morning Freshness, living on Sakhalin, are considered Russian, perhaps this is where the name of the Korean dish kimchi in Russian comes from.

Cooking white cabbage in Korean, kimchi recipe in Russian, this is practically our sauerkraut, salted for the winter at home in the Russian manner, but only very spicy, fiery, with the addition of adjika.

Required

white cabbage – half a fork (about 600 g);
homemade adjika (the hottest) – 2 tbsp;
water – 2 glasses;
table vinegar 6% – 1 tbsp;
sugar – 2 tbsp;
salt to taste.

Simple recipe

Remove the top dirty leaves.
We chop our cabbage into thin strips using a sharp knife.
Place the chopped cabbage sticks in a deep bowl, add salt and mash them with your hands until they release juice.
Place red pepper and hot red pepper on top, mix cabbage with adjika.
Dissolve sugar in boiling water and add vinegar to create a marinade.
Pour the marinade for kimchi into the bowl with cabbage and adjika. Mix the salad; when you press the cabbage with your hand, the marinade should cover it.
Cover the white cabbage kimchi with a lid or plate and leave on the kitchen counter overnight in a warm place.
In the morning, transfer the Korean spicy sauce into clean glass jars and store it in a cool place.

We serve kimchi made from white cabbage in winter (if the family does not eat it before winter) as a separate salad, add to side dishes from,.

How to make white cabbage kimchi quickly

To prepare real Korean cabbage, it is better to use heads with white cabbage leaves; they are juicier than green leaves, harder and have a stronger crunch when cooked.

A simple white cabbage kimchi recipe allows you to make a salad at home quickly and easily, with a taste close to the traditional Korean dish, but in a faster and less labor-intensive way.

Will need

white cabbage – 1 kg;
ground red hot pepper – 1 tbsp;
table vinegar 9% – 1 tbsp;
water – 2 glasses;
salt – 2 tbsp;
sugar – 1 tbsp;
garlic – 3 cloves.

How to cook

Remove the top rotted and dirty leaves from the fork.
Take out a deep container (pan, bowl or bucket). We cut the cabbage into rectangles ranging in size from 3 to 5 cm. This kind of cutting can be found among Koreans in every market.
Add salt, sugar, hot pepper and vinegar to the chopped cabbage. Mix thoroughly with your hands, wearing gloves to avoid burns from hot pepper, or stir with cooking tongs.
After stirring, add the garlic, cut into thin slices.
Pour boiling water into the bowl, stir and cover with a lid. Leave kimchi made from regular cabbage for a day at room temperature.
Ready day-old cabbage is transferred to glass jars along with the marinade, closed with lids and stored in a cool place.

Any of the kimchi recipes for the winter and quick preparation can be used at any time of the year, cook according to these recipes, and diversify the daily menu in the summer with a tasty and healthy Korean dish called chimcha. By including chim-chim white cabbage in our diet, we get vitamins, fiber and an easy-to-prepare, but excellent snack with a spicy taste.

Chinese cabbage has the same beneficial properties as white cabbage. But preparing it for the winter is easier and its taste is more delicate and soft.

It does not produce tart juice, which is good for almost everyone to drink. Let's find out how to properly salt Chinese cabbage. If you like spicy Chinese cabbage, recipes for cooking cabbage can be found here.

It will take quite a lot of time to prepare salted Chinese cabbage according to this recipe, but it will not take much effort to prepare it. After 2-4 weeks, the vegetable will be salted and you can try it, but the wait will definitely be worth it, because the taste will be amazing.

Ingredients:

Beijing cabbage – 10 kilograms;
Salt – 0.5-1 kilogram.

Recipe for pickling Chinese cabbage:

The head of cabbage must be washed, cut into arbitrary pieces, if the container for pickling is large enough, then the head of cabbage can only be cut into 4 parts, but for pickling in jars you will need to chop it finer;
The pulp is transferred into containers, each layer must be sprinkled with salt, the amount of salt depends on the required salinity of the finished pulp, for a vigorous mixture you need to take 1 kilogram of salt;
When the pulp is spread out, you can begin to fill the containers with boiled water, the liquid should slightly cover the mixture itself;
The solution should be covered with a rag or clean gauze, put pressure on it and left to salt for about 2-4 days. The mixture should stand in a room where the temperature is low enough, otherwise it will sour and deteriorate;
The pulp will be ready in about 3-4 weeks, but do not forget about it and constantly remove the gauze and rinse it under running water;
Then you can transfer the pulp into glass jars or leave it in a pickling container throughout the winter.

How to salt Chinese cabbage for the winter

Cabbage can be pickled without additional ingredients, but to vary the taste, you can add aromatic herbs or greens to the mixture. The most suitable herbs would be bay leaf, cloves, allspice. And of course, any cabbage goes well with fresh aromatic dill or parsley collected from your own garden plot.

We also have other recipes for preparations for the winter table:, and.

Required ingredients:

Salt – 100 grams.

Step-by-step cooking instructions:

Cabbage can be shredded in a variety of ways, it can be cut into pieces of different sizes and chopped ready-made. And if you need a finely chopped vegetable right away, then it is immediately cut with an electric shredder or thinly sliced with a knife. For pickling in small jars, it is recommended to cut the pulp into thin strips;
You need to add the prepared spices and salt to the chopped pulp, mix well with your hands, mash a little, but you don’t need to mash too much, this will make it too soft and will not crunch after salting;
The pulp is compacted into a container for pickling, and a large load, the so-called oppression, is placed on top;
After this, the pulp can be left for salting for about 1 month, you can periodically taste the mixture for the degree of salinity, and when the mixture seems salty enough, you can put it in more suitable jars and put it into storage, this should be in a cool room.

Beijing cabbage with pear

Cabbage can be combined with a lot of different vegetables. But it is not very often combined with fruits. But it’s definitely worth trying to pickle this vegetable with pears. For this recipe, you can use green pears that are unripe enough so that their flesh is firm and does not fall apart during cooking. Salting Chinese cabbage takes a lot of time, so find out quickly how to salt Chinese cabbage quickly.

Required ingredients:

Beijing cabbage – 1 head;
Pears – 2 small pieces;
Garlic – 3 cloves;
Green onion feathers - 5 pieces;
Ginger root – 2.5-3 centimeters;
Hot red ground pepper – 2-3 whispers;
Coarse salt – 4 tablespoons;
Water – 200 milliliters.

How to salt Chinese cabbage in brine:

Vegetables need to be washed, chopped into thin strips, you can use special shredders or grate them;
Peel the pears, first cut into a few pieces, then remove the seeds, cut the pulp into thin pieces;
The pulp of vegetables and pears must be transferred to a jar, sprinkled with salt and mixed everything thoroughly with your hands, you can mash it a little so that the juice comes out faster;
Now fill the pulp with water, cover and leave in the refrigerator for 1 night;
After this, you can pour the resulting solution into a separate container, add grated ginger, pepper, finely chopped garlic and chopped onion to the fruits, mix everything very well;
Then you can fill the workpieces with the previously used solution, now the mixture does not need to be put in the refrigerator, on the contrary, it should spend about 3 days in a warm place, for this you can place the container on a high cabinet or near a gas stove;
After the fermentation process, you can begin to roll up the jars with iron or nylon lids and put them in a room with low temperatures, where it will be stored throughout the winter.

How to pickle Chinese cabbage in Korean

This blank has a number of advantages over conventional blanks. Pickling Chinese cabbage with the addition of hot seasonings is a national specialty of Koreans. They use this preparation not only as a snack and addition to side dishes, but also as an assistant in the fight against various colds. Therefore, it is worth making such a preparation for future use. Salting Chinese cabbage in Korean will not take much time, but you will be pleased with the result.

Required ingredients:

Beijing cabbage – 1 kilogram;
Salt – 3 tablespoons;
Water – 1 liter;
Chili pepper – 4 tablespoons;
Garlic – 7-8 cloves.

How to salt Chinese cabbage in Korean:

Peking cabbage must be removed from the outer spoiled leaves, washed and cut into large pieces; the head of cabbage can be cut into 4 parts;
Now you should heat the water and bring it to a boil, dissolve salt in it, pour the resulting liquid over the prepared pieces of vegetable;
Vegetables must be sent to a warm place, for example, near a gas stove for a day;
Separately, you need to prepare a mixture of peppers; for this you need to mix chopped chili peppers and garlic; to obtain a good consistency, you can add a small amount of water to the mixture. The result should be a mass similar to thick sour cream; it should be stored in the refrigerator for about a day;
When the time is right, you can drain the released juice and saline solution from the mass, take out the pulp and coat each leaf with pepper mass. There should not be a lot of mass, otherwise the mixture will turn out to be very spicy and unsuitable for consumption;
The coated leaves should be put away for pickling in a warm place for 2 days, the mass should be pressed down on top with a press;
After this, you can put it in the refrigerator or cellar; it will keep well all winter.

How to salt Chinese cabbage with pepper

Beijing can be eaten fresh, but when salted it takes on a completely different taste. If you add pepper to it, it will become hot and piquant. This recipe uses sweet pepper, hot pepper, and even ground pepper. All this is complemented by coriander, ginger and garlic. Spices can be used fresh or dried, it doesn't matter.

Required ingredients:

Beijing cabbage – 1.5 kilograms;
Salt – 500 grams;
Hot pepper – 2-3 pods;
Sweet pepper – 150 grams;
Ginger – 1 tablespoon;
Coriander – 1 tablespoon;
Ground pepper – 1-2 grams;
Garlic – 1 head.

Recipe for pickling Chinese cabbage in Korean:

First, you need to properly prepare the head of cabbage, take it apart into separate leaves, you don’t have to try too hard, if the leaves tear a little, then nothing bad will happen. The head of cabbage should be cut into 4 parts, cut slightly at the base and carefully separate the leaves;
Now you should rub each leaf with salt, you don’t have to separate the leaves from the stalk, just move them a little and spread with salt;
Distribute all the leaves in a separate container and leave for 4-12 hours; you can start cooking in the evening and leave the leaves overnight for salting; if possible, the leaves need to be turned over and rubbed a little with salt;
The pulp must be salted, and then it is washed under water so that the excess salt is washed off, the fruits have already received salt during the salting process and the excess salt must be removed;
Now you should prepare the spicy ingredients: peel the garlic, ginger root, hot pepper, grate on a fine grater or pass through a garlic press. Peel the sweet pepper from seeds and chop well, you can use a blender. Add other spices to the mixture and mix everything well. If the mass is too dry, you can add a small amount of water to it to make the mass more homogeneous and easier to spread;
Each leaf should be coated with the resulting sharp mass, and the leaf should be coated on both sides. The finished sheets must be placed in a container; you can immediately use a glass jar in which the mass will be stored for a long time;
Then the mixture must be left in a warm place so that the seasonings are absorbed into the pulp and give it their flavors and aromas;
And then you can put the twist away for storage. The twist has not been sterilized, so it is not recommended to store it for a long time at room temperature; it is better to put it in the refrigerator.

Chinese cabbage is wonderful fresh, but when salted it is no less healthy and tasty. For pickling, you can use a wide variety of spices, additional herbs or vegetables, in any case, everyone at home will like the preparation. Spiced cabbage is especially good as a holiday appetizer. And also as an addition to rice, potatoes or other side dish. Now you know how to salt Chinese cabbage the Korean way, hurry up and pamper those who love spicy foods.