Recipes for pickled Chinese cabbage in quick-cooking jars and how to preserve it for the winter

Napa cabbage can be used to make a variety of winter preserves. This vegetable has a long shelf life when stored raw.

Preserving it is a real lifesaver in winter. Just open a jar of pickled leaves or Korean seasoning, and the snack is ready to serve.

Pure Chinese cabbage does not have a pronounced taste or smell. Therefore, when preparing salads, it is supplemented with various spices and herbs.

In Korean cuisine, pickled Chinese cabbage is called kim-chi. Many Russian cooks have adopted this recipe and customize it to their own taste.

Peking cabbage is more tender than white cabbage, so it is perfect for making salads.

This vegetable retains its vitamins and nutrients for a long time, even during long-term storage. During cultivation, it requires virtually no chemical treatments, as it exhibits resistance to pests and diseases.

Beneficial properties of Chinese cabbage

Chinese cabbage has many beneficial properties. One of them is its low calorie content. It can be eaten in unlimited quantities by overweight people. It is also popular among those who follow a healthy lifestyle.

The vegetable's main components are water, proteins, fats, acids, and fiber. Cabbage is rich in vitamins A, C, E, and B.

Lysine, which is part of the composition, has antiviral and regenerative properties.

Among the useful properties, the following can be highlighted:

1. Strengthens the body's defenses, helping to resist harmful attacks from viruses and bacteria.
2. Promotes the removal of heavy metal salts from the body.
3. Regulates the functioning of the gastrointestinal tract, prevents constipation.
4. Useful for people experiencing nervous tension.
5. The vegetable should be present in the daily diet of patients with arthritis, arthrosis and rheumatism.
6. Improves the condition of the skin, hair and nails.

Despite its many beneficial properties, Chinese cabbage has its own contraindications. It is not recommended for those with stomach inflammation.

Preparing the main ingredients

Depending on the type of preparation, the Peking cabbage must be properly prepared:

1. Cut off the stalk completely.
2. If the Peking plant is young, it is enough to remove the top two leaves, which may be dirty and damaged.
3. Next, the cabbage must be washed and dried.
4. Chinese cabbage can harbor all sorts of insects because the leaves are loosely packed and have air pockets. Soaking it in salt water will help get rid of them. To do this, dissolve salt in warm water and soak the cabbage for half an hour.
5. Next, the leaves need to be separated and we can move directly to the preparation.
6. If the vegetable has been stored in the refrigerator for a long time, it is important to wash each leaf separately and dry it.

Recipes for winter preparations

There are many ways to cook Peking cabbage.

With bell pepper

Ingredients required:

• cabbage - 2 heads;
• pepper - 4 pcs.;
• hot pepper - 1 pc.;
• apple cider vinegar - 70 g;
• garlic - 6 cloves;
• salt - 1.5 tsp;
• sugar - 1 tsp;
• water - 1 tbsp.

Preparation method:

• Wash the pepper thoroughly. Remove the seeds and membranes. Chop into small pieces. Wear protective gloves when peeling this bitter vegetable.
• To make the spiced dressing, peel the garlic. For quick peeling, tap each clove with the handle of a knife.
• Grind all ingredients until puree-like.
• Add the remaining ingredients and mix well.

• Remove the outer leaves from the cabbage and wash the head. Divide it into several pieces lengthwise. Do not cut off the stalk; it will hold all the leaves.
• Take a large container.
• Hold a piece of cabbage in your left hand, and with your right hand, using a spoon, pour the spiced liquid over it. Try to get as much marinade as possible between the leaves.
• Do this with all the cabbage parts and place them compactly in one layer.
• Pour the remaining marinade on top.

• Cover the dough with a wooden circle or porcelain dish and place a weight on top. A three-liter jar filled with water and sealed with a lid works well as a weight.
• Place in a cool, dark place and leave for two days.
• After the time has elapsed, transfer the cabbage to a thick plastic bag. Seal it tightly. You can add more bags on top.
• Place on the bottom shelf of the refrigerator.
• After a three-day period of time, you can try.
• It is better if the cabbage is kept in the refrigerator for longer than a week.
• Before serving, cut into portions.
• You can store it in a glass container under a nylon lid in the cold.

With the addition of Daikon radish

Dishes containing daikon radish are distinguished by their aroma. It's quite possible to pickle these two seemingly incompatible ingredients.

List of necessary products:

• Pekingese - 1 kg;
• Daikon - 400 g;
• ginger - 300 g;
• garlic - 4 cloves;
• hot pepper - 2 pcs.;
• onion - 1 head;
• salt - 2 tbsp;
• sugar - 1 tbsp.

Cooking steps:

• Trim off the spoiled outer leaves and rinse the cabbage in warm water. Remove excess water.
• Divide the head of cabbage in half. Divide each half lengthwise into two halves again. This will result in four halves from one head of cabbage.
• Place in an enamel container and sprinkle with a mixture of salt and sugar.
• Cover the container with cling film and let it sit for 24 hours. The cabbage should release its juices.
• Then, puree the remaining ingredients in a blender and mix thoroughly. The mixture should have the consistency of a paste.

• The cabbage must be taken out and thoroughly coated with the mixture.
• Place in a container, pour in cabbage juice and add a weight.
• Let it marinate for four days.
• Monitor the fermentation process daily and puncture the fermentation vessel. This will help release the resulting gas.
• For convenient storage, place the cabbage in jars and cover with lids. Keep refrigerated.
• Or sterilize and seal tightly.

Korean-style Chinese cabbage

Necessary products:

• Pekingese - 2 kg;
• water - 1 l;
• carrots - 500 g;
• garlic - 2 heads;
• ground chili pepper;
• bay leaf;
• vegetable oil - 1 tbsp;
• vinegar - 1 tbsp;
• salt - 3 tbsp;
• sugar - 1 tbsp.

Cooking steps:

1. The Peking cabbage is finely chopped into strips.
2. Grate the peeled carrots in Korean style using a special grater.
3. Chop the garlic using any convenient method.
4. Combine all ingredients and mix thoroughly.
5. Prepare a spiced broth. Add salt, sugar, and your favorite spices to boiling water. You can also add herbs.
6. When the liquid boils, add the vinegar. Bring to a boil and pour into the prepared jars containing the mixture.
7. After cooling, send for further storage.

Pickled cabbage recipe

You can prepare spicy cabbage using the following products:

• main vegetable - 1 kg;
• sugar - 5 tbsp;
• salt - 1 tbsp;
• chili - 1 pod;
• vinegar 9% - 100 ml.

Step-by-step cooking instructions:

• Peking cabbage requires some preparation. First, you need to divide the cabbage in half.
• Finely chop the white part and place in a bowl.
• Remove the seeds from the chili pepper and cut into half rings.
• Combine all ingredients and add salt.
• Place the mixture on the bottom shelf of the refrigerator for two hours.

• During this time, prepare the marinade and containers for further storage. Wash the jars thoroughly and steam them.
• Make a filling liquid from the remaining ingredients. Bring the mixture to a boil.
• Fill the prepared container with cabbage and fill with the filling.
• The marinating process doesn't end there; the jars still need to be sterilized in boiling water. To do this, place a cloth on the bottom of a large container and place the jars in it. The water level should be a few centimeters below the neck. This will prevent water from seeping into the jars.
• Boil for 15 minutes. If the jars are larger than a liter, boil for half an hour.

Peking cabbage solyanka

Pickling Chinese cabbage is a quick and easy process. In addition to the main ingredients, you also need spices.

List of ingredients:

• Pekingese - 1 kg;
• salt - 100 g;
• favorite spices.

Preparation method:

1. Wash the cabbage, remove the two outer leaves, pat dry with a clean towel, and shred with a knife or a grater.
2. Salt the cabbage, add spices and mix well.
3. Place compactly into a container, tamping lightly.
4. Press down with a plate or glass disk and place a jar of water on top.
5. Cover with gauze on top and refrigerate for three days.
6. After a month, you can taste it. During this time, the product will have been salted and become delicious and crispy.
7. When serving, you can add fresh onion and brush with any unrefined vegetable oil.

Five-Minute Recipe

You can quickly prepare the preparation using a simple method:

Ingredients required:

• Pekingese - 2 kg;
• carrots - 3 pcs.;
• garlic - 2 cloves;
• water - 1 l;
• salt - 2 tbsp;
• vinegar - ½ cup;
• sugar - 1 tbsp.;
• sunflower oil - 0.5 cup;
• add herbs and spices.

Cooking steps:

1. After preliminary preparation, finely chop the cabbage.
2. Grate washed and peeled carrots using a Korean grater.
3. Place in a large container and stir. You can mash it a little to release the juice better.
4. Add garlic.
5. Make the brine by bringing the water and all remaining ingredients, except the vinegar, to a boil. Add the preservative last and bring to a boil.
6. Pour in the resulting filling and close the container.
7. Marinating takes place over the course of one day.
8. The cabbage is now completely ready to eat. For convenient storage, divide it into jars. For long-term storage, refrigerate.

Canned cabbage in jars

List of products:

• main product - 3 pcs.;
• sweet pepper - 4 pcs.;
• hot pepper - 1 pc.;
• garlic - 2 heads;
• salt - 1.5 tbsp;
• sugar - 1 tsp;
• water - 1.5 cups;
• vinegar - 70 ml.

Step-by-step cooking instructions:

• Wash the bell pepper thoroughly. Remove the seeds and membranes. Chop.
• Do the same with the hot pepper.
• Peel the garlic.
• Grind two types of pepper and garlic in a meat grinder.
• Add all remaining ingredients.
• Mix well.

• Divide the cabbage head lengthwise into several pieces, place in a container and pour in the dressing.
• You need to cover it with a plate on top and put some weight on it.
• Marinate for 2 days at home.
• After this, keep in the cold for 2 weeks.
• Steam the jars and fill them with shredded cabbage.
• Pour a little boiling vegetable oil on top and seal tightly.

Storage at home

Salted or pickled cabbage that is not sealed hermetically is stored in the cold. An important condition is that the air temperature must be within 4 degrees. The preparations can be stored for 6 to 10 months.

Preserving your food will help it last longer. It's important to follow all the steps of this process, namely:

• jars must be washed thoroughly using soda;
• boil over steam or fry in the oven or microwave, this will remove fungus and bacteria from the surface of the jars;
• place the blank and sterilize for greater confidence;
• roll up the lids and boil them for 15 minutes.

The shelf life of the blanks is two years.

If the preparations are sterilized and securely sealed, they can be stored at room temperature. The main thing is to ensure there are no heat sources near the storage area.

Ideal conditions for storing canned goods are cool, dry places, protected from direct sunlight and light.