Chinese cabbage kimchi - recipe with photo of preparation in Korean

Korean instant cabbage is the heroine of today's recipe . It is prepared differently from classic carrots, but the salad turns out tasty, crispy and aromatic. For those watching their figure, vegetables cooked in Korean style diversify the menu. The finished dish will contain 80 kcal per 100 g. At the same time, it contains a lot of healthy fiber.

Korean-style white and cauliflower cabbage will be an excellent addition to meat, poultry or fish. They will help improve digestion. Although it contains vinegar, which is not the height of healthy nutrition, it can be consumed in moderation. It is better to use a natural apple analogue in recipes .

Korean cabbage is finger licking good

This salad combines cabbage and carrots well, and the spiciness will add piquancy.

Products for cooking:

500 g cabbage;
1 onion;
2 pcs. carrots;
a mixture of different peppers or seasoning for Korean carrots;
0.5 teaspoons of salt;
3 teaspoons sugar;
30 ml vegetable oil;
1 tbsp. spoon of vinegar.
2 cloves of garlic;

Cooking process:

Cut the cabbage into squares, and the carrots into thin strips, combine, add salt and leave for 20 minutes.
Drain the juice from the vegetables, add sugar, vinegar and spices.
Fry the onion in a frying pan with butter until golden brown, add to the other ingredients, and mix.
Leave the salad for 6-8 hours in the refrigerator, and it is ready to serve.

Watch the video! Korean cabbage

Homemade Chinese cabbage marinated in brine

You can pickle it not only in its own juice, but also in brine. Salted Chinese cabbage turns out crispy. The advantage of salting in brine is that the product can be washed several times during the cooking process, which will make the dish moderately salty.

This recipe only requires two ingredients:

Chinese cabbage;
Salt;
Cold boiled water.

The proportion of products is 1 to 10, or 1 to 20. For cabbage, which needs to be prepared for consumption after 3-4 months, less salt is taken. She will not have to be salted, but leavened. For salted, the proportion is larger, but it will also be ready to serve earlier.

Cooking method;

For salting in a large container, it is enough to divide the cabbage into 4 parts. If you have to salt it in jars, then you need to cut it smaller. Considering the looseness of the fork, you can divide it into circles 1.5-2 cm thick.
The cabbage is placed in dense layers in jars. During the laying process, each layer must be salted. The jars are filled up to the shoulders.
Vegetables are poured with boiled water. First, cover the jar with gauze folded in several layers.
Oppression is installed.
The jars are put away in a cool, dark place for 3-4 days.
The oppression is removed from the water-swollen cabbage, it is covered with a nylon lid and put into the refrigerator. It will be ready for use in about a month.
To prevent the product from deteriorating, it must be washed periodically with cold boiled water.

Once white foam stops forming on the surface, the workpiece no longer needs to be washed.

Salad with Chinese cabbage for the winter

The most common recipe for pickling ordinary white cabbage is also suitable for Beijing cabbage. The peculiarity of Peking is that it is more tender than usual, so less salt is required for its fermentation.

Also read: Pickled squash: 5 simple recipes

Compound:

Cabbage;
Salt;
Carrots or beets.

Attention! Beets and carrots are added in small quantities. They are needed to give sauerkraut a pleasant shade.

The most common recipe for pickling ordinary white cabbage is also suitable for Beijing

Cooking method:

Cabbage is cut into thin strips. Considering the delicacy of the product, it is better to do this with a knife.
Carrots or beets are grated.
Salt is added to the vegetable mixture.
The cabbage needs to be mashed a little with salt.
You can pickle it in an enamel pan or bucket. Wide dishes are more convenient because it is easier to choose a pressure for them.
The tightly compacted ingredients are covered with cotton cloth or gauze. A wide lid is installed on it, it is pressed with a three-liter jar filled with water.
The dish should be kept at room temperature until the formation of foam stops. Usually no more than a week.
The foam must be removed, and the material covering it must be washed under the tap.
The foam stopped coming out, which means the bitterness has gone from the product. It's time to move the workpiece to a cool place. Otherwise it won't be crispy.

If you plan to salt the cabbage in a large container, then you don’t have to chop it, but put it whole in a barrel or bucket.

Recipe for the winter

The cabbage turns out very tasty and is an ideal addition to any side dish.

Products you will need:

700 g cabbage;
carrot;
2 cloves of garlic;
bulb;
seasoning for Korean carrots;
2 tbsp. spoons of vinegar;
5 tbsp. spoons of sugar;
1 teaspoon salt.

Cooking process

Grate the peeled carrots; it is better to use a special grater for Korean carrots.
Cut the cabbage into small cubes, mix with carrots, add salt, spices, sugar and vinegar.
Fry the chopped onion in a frying pan, add the chopped garlic and simmer together for a minute and add to the vegetables.
Mix the ingredients.
Place the vegetable mixture in sterilized jars, close the lids and, after cooling, put them away for storage.

Watch the video! Korean cabbage “BOMB”

White cabbage in sauce

This recipe is simple and does not require expensive ingredients.

Ingredients:

2 pcs carrots;
2 kg cabbage;
5 tbsp. l. vegetable oil;
80 g sugar;
pepper and cloves
50 ml vinegar;
1 tbsp salt;
0.5 liters of water.

Preparation

Wash the cabbage, cut into squares, leave in a container, pour in vegetable oil.
To prepare the filling, heat the water to a boil, add salt, spices, and sugar. Keep covered for 2 minutes and add vinegar.
Pour the prepared marinade over the cabbage and place under a press for 8 hours.

Advice !!! The press can be: a plate on which we place a filled 5-liter plastic bottle.

We put the finished salad into jars and put it in the refrigerator for storage.

Pickled Peking

Tender Chinese cabbage will be obtained in a weak marinade. It can be combined with a small amount of white grapes (seedless), juicy pears, cherry tomatoes, and carrots. They are added to the salad in small quantities, cut or whole, giving the winter salad a summer charm.

Also read: Hunter's salad: TOP 6 recipes

Compound:

Cabbage;
Salt;
Granulated sugar;
Spicy herb grains;
Vinegar;
Water.

Tender Chinese cabbage will turn out in a weak marinade

Proportion of products for marinade:

For 1.5 liters of water, salt and sugar need 1 tablespoon. Vinegar – 2 tablespoons, cumin grains – 1 teaspoon. Water can be added to the marinade before preparing the main ingredient.
The cabbage is cut into not very thin strips and placed in small jars. When using tomatoes or grapes, they must be added during the cabbage planting process. If you add a pear or apple, you need to cut them into thin slices. Wedges are not appropriate in this salad.
There is no need to pack the jars very tightly; this will make it difficult for the marinade to pass through.
Spices are added to the boiling water for the marinade. Vinegar (9%) is added last.
The salad is poured with marinade and covered with lids. After a few minutes, when the marinade has already soaked all the ingredients, it is necessary to add the part missing up to the hanger of the jar.
After this, the jars should be rolled up and turned upside down.
Cooled jars are put into the refrigerator or a cool place for storage.

This recipe makes Chinese cabbage salad very tender.

Korean cabbage with beets

This dish will complement meat, fish and any side dish well. You can even serve it at the holiday table.

Required ingredients:

500 g cabbage;
bulb;
130 g sugar;
Pepper to taste;
0.5 teaspoons of salt;
2 beets;
3 cloves of garlic;
30 ml vinegar.

Preparation

Wash and cut the vegetables. The cabbage is cut into small squares, the beets into thin strips, the onion into half rings, and chop the garlic using a press. Mix all.
Put water on the fire, add salt, spices, sugar. After boiling, cook for 10 minutes, add vinegar and pour the mixture over the vegetables.
Leave on the counter for 6 hours and then put in the refrigerator for another 8 hours.

Watch the video! Korean Pickled Cabbage

Chinese cabbage

Cooking Korean cabbage is easier than regular cabbage. You can serve it immediately or prepare it for the winter.

Products:

2 kg of Chinese cabbage;
2 tbsp. l. salt;
hot red pepper;
2 cloves of garlic.

Cooking method

Separate the cabbage leaves and cut into thin strips, finer if desired.
Sprinkle salt on all the pieces and leave for a day until the juice appears. At the end of the period, it is better to wash off the remaining salt.
Chop the garlic, you can use a knife or a press, cut the red pepper so that the ratio is 1:1. Rub the leaves with this mixture.
Keep warm for a day, then put in the refrigerator.

Watch the video! Korean kimchi Chinese cabbage

The most successful recipe for Korean Kimchi from Chinese cabbage

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video content

Rating: 4.5; Votes: 2 The most successful recipe for Korean Kimchi from Chinese cabbage Ingredients Chinese cabbage - 3500 grams, Water - 7 liters, Salt - 7 tablespoons, Daikon - 300 grams, Carrots - 150 grams, Pear - 150 grams, Garlic - 2 heads (45 grams, Ginger - 25 grams, Onions - 130 grams, Flour - 20 grams, Water - 250 ml, Green onions - 200 grams, Fish sauce - 100 ml, Kochukaru pepper - 50 grams, Sugar - 50 grams. Date: 2020 -07-11

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