Peking cabbage has many health benefits that make it similar to white cabbage. At the same time, few people know how to salt Peking cabbage for the winter. The taste of such a vegetable is softer, more delicate and pleasant. Due to the absence of tart juice, the workpiece is suitable for absolutely everyone. The article presents the best step-by-step recipes, among which everyone will find something for themselves.

First you need to purchase the amount of vegetables that is indicated in a specific recipe. It is important to pay attention to the leaves, which should be neither white nor bright green. Spoiled or rotten leaves of Chinese cabbage are removed, the rest are coarsely or finely chopped, depending on the specifics of the recipe. Sometimes they are torn from the head and processed separately.

Video "How to Salt Peking Cabbage for the Winter"

From this video you will learn the recipe for salting Chinese cabbage for the winter.

Step by step recipes

The article presents recipes that combine spicy spices, add various components. The result is a delicious preparation that can be used both independently and with a side dish.

In korean

To salt a vegetable in Korean, you will need the following ingredients: 1.5 kg of Chinese cabbage, 20 g of garlic cloves, 5 g of ground red pepper, 2 tsp each. salt and sugar.

Cooking process:

1. Wash and drain the cabbage.
2. Remove the top leaves.
3. Divide the head of cabbage into quarters.
4. Chop the garlic, mix with pepper, salt and sugar.
5. Grate the cabbage leaves with the resulting mass.
6. Place in a container, put under oppression.
7. Leave for salting for 10 hours.
8. After the specified time, cut into slices.

Korean style Peking cabbage salting is ready to eat.

With pears

Pickled Chinese cabbage goes well with other vegetables. Less often it is combined with fruits, but it is quite real, healthy and appetizing. Of course, it is worth pickling it with pear. For this recipe, it is best to use green and unripe fruits so that the flesh will not fall apart when salted. The appetizer will delight you with summer taste and aroma in winter.

The following ingredients are required: 1 head of Peking cabbage, 2 small pears, 3 cloves of garlic, 5 green onion feathers, 3 cm of ginger root, 2 pinches of ground red pepper, 4 tbsp. l. salt, 200 ml of pure water.

To marinate a vegetable with a pear, the hostess needs:

1. Rinse all vegetables, chop the cabbage.
2. Remove the skin from the pears, cut it so as to remove the seeds.
3. Then cut into small slices.
4. Place vegetables and fruits in a jar, cover with salt, mix with your hands.
5. Cover with water, cover and leave in the refrigerator overnight.
6. Drain the resulting juice into a special container.
7. Add grated ginger, garlic gruel and pepper to the mass.
8. Add chopped green onions and stir.
9. Pour in juice, leave warm for three days.
10. After fermentation, roll up and store in a cool room.

With pepper

When salted, Peking cabbage gains new tastes. With the help of pepper, it will become spicy and spicy. For such a snack, 1.5 kg of cabbage, 500 g of salt, 3 hot pepper pods, 150 g of sweet pepper, 1 tbsp each are useful. l. coriander and ginger, 2 g ground pepper, 8-9 cloves of garlic.

Salting is prepared as follows:

1. Disassemble the cabbage into separate leaves.
2. Rub each leaf with salt, place in a container for 10 hours, preferably overnight.
3. After the specified time has elapsed, rinse the leaves, remove excess salt.
4. Peel and grate the ginger root, hot pepper and garlic.
5. Peel and chop the salad peppers.
6. Throw spices into the vegetable mass, mix.
7. If the mixture is dry, you can add a little water.
8. Coat each leaf with a sharp mixture on both sides.
9. Place the cabbage leaves in glass jars, in which they will be stored for a long time.
10. Leave warm initially to let the seasonings and spices release aromas and flavors.
11. Then put the cans in the refrigerator.

In banks

To prepare a quick preparation, you will need a medium head of cabbage, 5 tbsp. l. sugar, 1 tbsp. l. salt, 100 ml vinegar and chili.

Cooking steps:

1. Cut cabbage into strips, pepper into cubes.
2. In a bowl, combine pepper and cabbage and season with salt.
3. Put in the refrigerator, at this time make the brine.
4. Mix sugar and vinegar, bring to a boil.
5. Pour into cabbage, stir, place in a jar.
6. Pour the juice from the cabbage into the same jar.
7. Cover with a lid, put in boiling water for 15 minutes.
8. Tighten tightly and place under the blanket.

Peking cabbage is good both fresh and salted. In the process of salting, it is recommended to use different spices, vegetables and herbs. Salting will please all home and guests, and will also remind you of summer in the winter cold.

Spicy and spicy Peking cabbage is good as an independent snack on the festive table. It is also often used as an addition to potatoes, rice, and cereals. Even novice housewives can marinate a vegetable.

Peking cabbage has a more delicate texture than white cabbage. Therefore, pickling Peking cabbage for the winter is fast, as well as, the main thing is to choose a good marinade that will taste right for you. For appetizers, you need to select more savory mixtures, and for salads, you can take a softer mixture.

Such a preparation involves pickling cabbage in large pieces, but in some cases it is inconvenient to use it. Then you can simply cut it into strips or cubes before use. Then it can be used in any dish, regardless of how it was originally prepared.

Required Ingredients:

• Peking cabbage - 1 kilogram;
• Bitter pepper - 1 pod;
• Sweet pepper - 0.5 kilograms;
• Onion - 0.5 kilograms;
• Apple cider vinegar - 100 grams;
• Sugar - 100 gr.;
• Salt - 50 grams;
• Water - 1 liter.

Winter pickled cabbage recipe:

1. Before cooking, you need to prepare the marinade. In a saucepan you need to measure the required amount of liquid, add sugar, salt, vinegar. The mixture is put on fire and simmered over low heat for 15 minutes. The mass should not boil all this time, otherwise the vinegar will completely evaporate and only a solution with salt and sugar will remain;
2. While the solution is languishing, you can proceed to processing vegetables. The cabbage is cut into large pieces, the head of cabbage can be cut into 4 pieces or slightly smaller. The bitter pepper is washed, peeled from seeds, cut into small cubes. Peel the onion, carefully cut into thin rings. Rinse sweet peppers, remove seeds, chop into thin slices; 3. Rinse, sterilize and dry containers for blanks. The simplest thing is to use glass jars;
3. Transfer all previously prepared vegetables to a large container and mix. It is better to do this with your hands so that the mass does not wrinkle, but it mixes. Now the mass can be laid out in banks and carefully tamped;
4. Now you can fill the container with a hot solution of the marinade and immediately roll up the lids;
5. The containers are stored under a warm blanket until they cool completely. Then they are removed to a permanent storage location.

Pickled Chinese cabbage for the winter

Only the thick parts of the leaf can be used in this recipe, which are usually not used in fresh salads as they are too tough. But for pickling, such pulp is best suited, it will not become soft during the pickling process, but will remain juicy and crunchy. Thanks to this recipe, the entire mass of the head of cabbage is used for food.

Required Ingredients:

• Beijing - 1 kilogram;
• Sugar - 5 tbsp. l .;
• Salt - 1 tbsp l .;
• Hot chili pepper - 1 pod;
• Table vinegar 9% - 80-100 ml.

Peking cabbage pickling recipes:

1. Before you start cooking, the head of cabbage must be cooked in a special way. It must be divided into white bases and green leaves. We need exactly the fleshy white bases, cut them into strips and transfer them to a separate container;
2. Then you need to rinse the pepper, peel and cut into small cubes;
3. The pepper is mixed with the mass, the required amount of salt is added and mixed well, you can stir it with your hands. Put the mixture in the refrigerator for 1 hour to extract juice;
4. While the cabbage mass is infused, it is necessary to prepare the marinade and containers for the preparations. The container needs to be rinsed, put over the steam for sterilization, then put upside down on a towel to cool down a little;
5. The marinade is cooked from vinegar to which sugar is added. The mixture should boil. Pour the vegetables with a boiling mixture, wait a little and you can transfer the mixture to prepared jars, you need to tamp the mixture a little. The workpiece must be filled to the top with prepared marinade;
6. Cover containers and place in boiling water. They should boil for 15 minutes. But if the jars are large, then you can increase the sterilization time to 30 minutes;
7. It remains only to remove the container from the boiling water, turn it over, put it under a warm blanket and leave it for 1-2 days.

Spicy pickled Chinese cabbage

If the hostess did not find a pod of hot pepper for the preparation of a spicy recipe, then it is quite possible to use ground black pepper. Of course, the taste will be a little different, but all the same, the preparation will be spicy and tasty. For those who do not like spicy at all, you can not use pepper in the recipe, the marinade in this case will be tender and slightly sour.

Required Ingredients:

• Peking cabbage - 1 kilogram;
• Onions - 300 grams;
• Bulgarian pepper - 300 grams;
• Hot pepper - 1 pod;
• Sugar - 100 grams;
• Salt - 50 grams;
• Vinegar - 1 tsp;
• Clean water - liter.

How to pickle Chinese cabbage for the winter:

1. Vegetables are prepared as follows: wash the cabbage, cut into long thin strips, peel the onion and cut into rings, wash the pepper, remove the seeds and cut into thin strips;
2. Prepared vegetables can be immediately folded into prepared jars, tamped strongly, so they will be better marinated and stored;
3. Now you should prepare the marinade. To prepare it, it is worth boiling water, pouring salt, sugar and vinegar solution into it, boil a little and remove from the stove;
4. Immediately pour the pulp with a boiling solution, put a pod of hot pepper and immediately roll up with iron lids;
5. The blanks can be put under the blanket so that they are well steamed and cool for a long time, and then put in the cold.

Pickled Chinese cabbage with beets

When harvesting cabbage, it does not have a beautiful color, it turns out to be pale and inconspicuous. And with the addition of carrots and beets, the workpiece acquires an interesting color combination, and the pale cabbage is slightly tinted. The marinade also contains enough ingredients to combine to produce an unusual curl flavor.

Required Ingredients:

• Beijing - 2 kilograms;
• Garlic - 1 piece;
• Fresh carrots - 2 pieces;
• Beets - 1 small fruit;
• Vegetable oil - 200 milliliters;
• Sugar - 200 grams;
• Bay leaf - 2 leaves;
• Salt - 2 tbsp. spoons;
• Black pepper - 2 peas;
• Hot pepper - 1/2 pod;
• Table vinegar - 150 milliliters;
• Water - 1000 milliliters.

Step-by-step cooking instructions:

1. Root crops are washed, chopped in large squares, their size should be approximately 3X3 centimeters;
2. Wash, peel, cut beets into thin strips;
3. Peel the carrots, cut into thin strips;
4. Combine all prepared vegetables in a separate bowl and mix thoroughly;
5. Now you need to leave the vegetables and move on to preparing the marinade. First, clean water is boiled, the necessary spices are added, as well as hot peppers. When the mixture boils, you can remove it from the heat and add measured vinegar, mix everything well and pour into the prepared vegetables;
6. Such a blank should be in the room for about a day, but the mass must be covered with a plate on top so that the pulp does not float and excess debris does not get into it;
7. After that, the mixture can be transferred to separate containers and placed in the cold;
8. The container can be sterilized, then the curls can be stored in an ordinary room.

Korean style pickled Chinese cabbage for the winter

Everyone knows Korean carrots, but few housewives have prepared Korean cabbage. It turns out to be the same crunchy, appetizing and spicy. The pungency can be adjusted by the amount of hot pepper and garlic. The cabbage dressing should be spicy enough, but you can use a little less spicy dressing. The head of cabbage does not need to be finely chopped, which significantly reduces the preparation time for this recipe for the winter.

Required Ingredients:

• Beijing - 1.5 kg.;
• Garlic - 6 cloves;
• Ground pepper - 4 tablespoons;
• Sugar - a teaspoon;
• Salt - 150 grams;
• Fresh water - 2 liters.

Instant pickled Chinese cabbage:

1. The head of cabbage should be washed, removed the extra top leaves and cut into pieces. You do not need to disassemble the head of cabbage into separate pieces, but simply cut it into 4 pieces. The pulp is cut into the necessary pieces just before use;
2. Transfer the pulp to a separate bowl and leave;
3. Now it is worth mixing boiling water with salt, stirring until the crystals completely dissolve, cool;
4. Pour the prepared pulp with a cooled solution, the solution must completely cover the mass;
5. The mixture is left in the room for 12 hours, only it needs to be covered, for this you can use a small plate, it will hold the pulp under the solution. In the process of pickling, it is necessary to mix the pulp several times so that it is completely saturated with the solution;
6. Separately combine finely chopped garlic, sugar and hot pepper, mix the mass, add a couple of tablespoons of water and grind the resulting mass well;
7. Grate the leaves obtained with the solution, it is important to ensure that each leaf is completely covered with the mass. If a head of cabbage cut into pieces is pickled, then you need to carefully bend the leaves and coat them inside. Transfer the mass to separate jars, pour the brine into the containers to the very top. Now you can close the containers with lids and send the workpieces to a cool place;
8. This piece can be stored in a large enamel pot. And she will be ready in a couple of days. Non-sterilized workpieces can only be stored in a cool and dark place.

Based on the composition of the marinade, the cabbage may turn out to be spicy or, conversely, rather tender. But for pickling, it is worth choosing only dense pulp, which, when exposed to the marinade, will not become too soft and tasteless. A properly cooked Peking is always deliciously crunchy.

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

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

It will take a lot of time to cook salted Peking cabbage according to this recipe, but you will not need a lot of energy for cooking. After 2-4 weeks, the vegetable will be salted and you can taste it, but the expectation will definitely come true, because the taste will be amazing.

Ingredients:

• Peking cabbage - 10 kilograms;
• Salt - 0.5-1 kilograms.

Peking cabbage salting recipe:

1. The head of cabbage must be rinsed, cut into arbitrary parts, if the container for salting is large enough, then the head of cabbage can only be cut into 4 parts, but for salting in cans it will be necessary to grind it smaller;
2. The pulp is transferred to 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;
3. When the pulp is decomposed, you can start pouring boiled water into the containers, the liquid should slightly cover the mixture itself;
4. Cover the solution with a rag or clean gauze, put oppression on it and leave for salting for about 2-4 days. The mixture should stand in a room where the temperature is low enough, otherwise it will sour and deteriorate;
5. 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;
6. Then you can transfer the pulp to glass jars or leave it in a salting container for the whole winter.

How to salt Chinese cabbage for the winter

Cabbage can be pickled without additional ingredients, but aromatic herbs or herbs can be added to the mixture for a variety of flavor. The most suitable herbs are bay leaves, cloves, and 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 winter table blanks:, and.

Required Ingredients:

• Salt - 100 grams.

Step-by-step cooking instructions:

1. Cabbage can be chopped in a variety of ways, it can be cut into pieces of different sizes and cut ready-made. And if you need a finely chopped vegetable right away, then it is immediately chopped with an electric shredder or thinly cut with a knife. For salting in small jars, it is recommended to cut the pulp into thin strips;
2. It is necessary to add cooked spices and salt to the chopped pulp, mix well with your hands, mash a little, just do not need to crush much, this will make it too soft and will not crunch after salting;
3. The pulp is tamped into salting containers, a large load is placed on top, the so-called oppression;
4. After that, 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 lay it out in more suitable jars and send it to storage, it should be a cool room.

Chinese cabbage with pear

Cabbage can be paired with a wide variety of vegetables. But it is not often combined with fruits. But undoubtedly it is worth trying to pickle this vegetable with pears. Pears for this recipe can be used green, unripe enough so that the flesh is firm and does not fall apart during the cooking process. It takes a lot of time to pickle Chinese cabbage, so find out soon how to salt Chinese cabbage quickly.

Required Ingredients:

• Peking cabbage - 1 head of cabbage;
• 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:

1. Vegetables need to be washed, chopped into thin strips, you can use special shredders or grate;
2. Peel the pears, cut several pieces at first, and then remove the seeds, cut the pulp into thin pieces;
3. The pulp of vegetables and pears must be transferred to a jar, sprinkled with salt and thoroughly mixed with your hands, you can mash a little so that the juice stands out faster;
4. Now fill the pulp with water, cover and leave in the refrigerator for 1 night;
5. After that, you can pour the resulting solution into a separate container, add grated ginger, pepper, finely chopped garlic and chopped onions to the fruits, mix everything very well;
6. Then you can fill the blanks with the previously used solution, now the mixture does not need to be put into the refrigerator, on the contrary, it should spend about 3 days in a warm place, for this you can put the container on a tall cabinet or near a gas stove;
7. After the fermentation process, you can start rolling the cans 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 Korean cabbage

This blank has several advantages over conventional blanks. Salting Chinese cabbage with the addition of hot spices is a national feature of Koreans. They have a similar preparation used not only as an appetizer and addition to side dishes, but also as an assistant in the fight against various colds. Therefore, it is worth making such a blank for future use. Salting Chinese cabbage in Korean will not take much time, but it will delight you with the result.

Required Ingredients:

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

How to salt Chinese cabbage in Korean:

1. Peking needs to get rid of external spoiled leaves, rinse and cut into large pieces, the head of cabbage can be cut into 4 parts;
2. Now it is worth heating the water and bringing it to a boil, dissolving salt in it, pouring the prepared pieces of vegetable with the resulting liquid;
3. Vegetables must be sent to a warm place, for example, near a gas stove for a day;
4. 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 mass. As a result, you should get a mass that looks like thick sour cream, it needs to be sent to storage in the refrigerator for about a day;
5. When the time is right, you can drain the juice and saline solution from the mass, pull out the pulp and smear each leaf with a pepper mass. There should not be a lot of mass, otherwise the mixture will turn out to be very spicy and unusable;
6. The coated leaves must be removed for salting in a warm place for 2 days, the mass must be pressed down on top with a press;
7. After that, you can put it in the refrigerator or cellar, it will be perfectly stored all winter.

How to salt Chinese cabbage with pepper

Peking can be eaten fresh, but it tastes completely different when salted. If you add pepper to it, then it will become spicy and piquant. This recipe uses bell peppers, and hot, hot, and even ground. All this is complemented by coriander, ginger and garlic. Spices can be used fresh or dried, it doesn't matter.

Required Ingredients:

• Peking 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 salting Peking cabbage in Korean:

1. First, you need to properly prepare the head of cabbage, it is disassembled into separate leaves, you can not try very hard, if the leaves break a little, then nothing terrible will happen. The head of cabbage needs to be cut into 4 parts, cut a little at the base and carefully separate the leaves;
2. Now it is worth rubbing each leaf with salt, you can not separate the leaves from the stump, just move them a little and spread with salt;
3. 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, turn the leaves over and wipe a little with salt;
4. 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;
5. Now it is worth preparing the spicy ingredients, garlic, ginger root, peel hot peppers, grate on a fine grater or pass through a garlic press. Peel the bell peppers and grind them well, you can use a blender. Add other spices to the mass, mix everything well. If the mass is too dry, then you can add a small amount of water to it to make the mass more homogeneous and easier to spread;
6. The resulting sharp mass should be smeared on each leaf, and the sheet 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;
7. Then the mixture must be left in a warm place so that the seasonings are absorbed into the pulp and give it their tastes and aromas;
8. And then it will be possible to remove the twist for storage. The curl has not been sterilized, therefore it is not recommended to store it for a long time at room temperature; it is better to put it in the refrigerator.

Peking cabbage is great fresh, but salted it is no less healthy and tasty. For salting, you can use a wide variety of spices, additional herbs or vegetables, in any case, everyone at home will like the preparation. Spicy cabbage is especially good as an appetizer on a festive table. And also as an addition to rice, potatoes or other side dishes. Now you know how to salt Peking cabbage in Korean style, hurry up to pamper the spicy lovers.

We suggest preparing Peking cabbage for the winter. A simple way according to our photo recipe will allow you to cook with pleasure. Peking cabbage occupies a special place in our family. I cook everything from it, and we especially love it. And to be honest, I even add it to borscht, because borscht with it comes out even more delicious. The beneficial properties in ordinary cabbage and Peking cabbage are almost identical.

You probably realized that today we will talk about a recipe in which this vegetable is the main ingredient. So, I present to you a recipe for spicy Chinese cabbage with ginger, which we will roll in jars for the winter. Ginger is added to the cabbage, so it comes out unusual, not only spicy, but also with an unusual aroma. Just don't rush to close the recipe if you don't like ginger. It can be safely replaced with the most common hot pepper and garlic.

Ingredients:
- a head of Chinese cabbage,
- 20 g of ginger,
- 1 carrot,
- a few pieces of hot pepper,
- 500 ml. water,
- 3 tbsp. l. the usual 9% vinegar,
- 150 g of sugar,
- 1 tbsp. l. salt.

Recipe with photo step by step:

Very carefully, it is better to wash the cabbage one sheet at a time.
After that, cut it with a large and sharp knife.




Peel the carrots. This can be done using a regular or special knife.




Rub it or cut into strips. By the way, you can even spend a little time and use special molds to cut stars, flowers and so on from carrots.
Just wash the hot peppers. It will need to be put intact in the jar.




So, fill the pre-prepared jars with cabbage, carrots and peppers.






Prepare the marinade by combining water, salt, sugar, and ginger. When it boils completely, add more vinegar. Pour it in slowly.








Fill the jars with cabbage to the brim with the prepared marinade.




After that, seal each of them with a seaming wrench.
New Year is approaching, which means you will need to set the table with something unusual. This can help you