Beijing cabbage is a vegetable, which contains a huge amount of trace elements useful for the human body. Vitamins C, B, A, mineral salts, organic acids, protein, sugars can be obtained by eating this product. The main advantage of this variety of cabbage is that all these useful properties are stored for a very long time. But not everyone has the opportunity to stock up on a sufficient number of fresh heads of cabbage due to the fact that there is nowhere to store them. Those housewives who do not have a large basement have learned to make a variety of preparations from Beijing cabbage, in which this product preserves the maximum amount of all vitamins. In the article you can read information about how to freeze and preserve this vegetable, prepare pickles from it. All these methods are tested and approved by experienced housewives and cooks, so you can safely take them to your note.
Frozen Peking Cabbage
Winter preparations of a small amount of this vegetable can be stored in the refrigerator. Disassemble the head of cabbage into separate leaves and dip them in boiling water for a minute. Then dip in cold water and place on a towel. When the liquid drains and the leaves are slightly dry, fold them in a plastic bag or a special container. Send the workpiece for storage to the freezer. In the future, from cabbage, prepared in this way, you can cook salads, soups and side dishes.
Beijing cabbage: harvesting for the winter by canning
A delicious vitamin salad can be obtained from this vegetable, preserving it in the marinade. To prepare such a vegetable snack, you will need the following ingredients: Beijing cabbage (kilogram), onions and sweet peppers (half a kilogram), hot pepper pods, apple sugar and vinegar (100 grams each), salt (50 grams).
How to cook pickled Beijing cabbage? Prepare for the winter in this way according to the following instructions:
- Preparing the fill. Pour about a liter of water, vinegar into a saucepan, pour salt and sugar there. Boil the whole mass and boil for a quarter of an hour.
- Processing vegetables. Cut the cabbage into large pieces, the onion into rings, the sweet pepper into thin slices and the hot into small cubes. In a large bowl, mix all these workpieces. Next, put the vegetables in clean, sterile glass jars, tamping well.
- Stage of canning. Pour the boiling marinade in the container with the workpiece and cork them with lids. Wrap the jars in a blanket and leave to cool. After, keep the appetizer in the refrigerator or basement.
Pickled cabbage
Harvesting for the winter of this vegetable can be done in the form of such a snack. It is well suited to meat and fish dishes. Such a blank is quite simple.
Cut the cabbage into slices of the desired size. If salting will occur in banks, it is better to chop the vegetable finely. For pickling in a pan or barrel, cabbage can be chopped coarsely. Pour the workpiece with salt at the rate of 100 grams per kilogram of vegetable mass. You can add any seasoning to this vegetable: bay leaf, allspice, cloves. Tamp the workpiece carefully in a container, cover it with gauze and put oppression on top. Salted Beijing cabbage for about a month. After this time, you can enjoy a tasty and fragrant snack.
Peking cabbage, recipes for the winter harvesting of which you learned, will be present throughout the cold season in the menu of your family. This means that you and your family will maintain the necessary supply of vitamins in the body year-round. Bon appetit, and always be healthy!