Golden recipes for winter cabbage preparations in jars

Winter pickles with Chinese cabbage are becoming increasingly popular. They are an excellent alternative to canned food with other vegetables and at the same time contain a lot of vitamins and useful elements. Recipes for canning Chinese cabbage are simple and accessible. Our article will tell you exactly how to prepare them.

Is it possible to prepare Chinese cabbage in jars?

Chinese cabbage has a particularly long shelf life - up to a year or more.. Which makes it an absolute favorite among vegetables suitable for canning for the winter. The longer the cabbage is kept in the jar, the brighter and richer its taste becomes. Thanks to this, the product can be eaten without fear even a year after salting.

Selecting and preparing cabbage

Canned food will not be suitable for storage if it is prepared from low-quality ingredients. Chinese cabbage is no exception. Only ripe and healthy vegetables are selected for harvesting. If a head of cabbage is damaged by frost, rot, mold, or insects, it is unsuitable.

Attention. For winter harvesting, domestic hybrids and varieties are preferred - Kudesnitsa, Nika, Vorozheya, Pava and others.

The next step is preparing the cabbage for canning.. This requires:

• remove dried top castings;
• soak the forks in cold salted water for half an hour (for crunch);
• remove the protruding stalk;
• wash the heads of cabbage with water.

Take note:

Cauliflower salad for the winter in jars

Recipes for preparing kohlrabi cabbage for the winter

Recipes for pickled Brussels sprouts for the winter

How to marinate correctly - a classic recipe

Marinade with vinegar gives the pickling an unforgettable taste and aroma. At the same time, it contributes to the long-term preservation of the product.

For a classic recipe for pickling cabbage, you will need the following ingredients::

• 500 g Chinese cabbage;
• 0.5 l of water;
• 100 ml table vinegar;
• 2 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 1 chili pepper.

The cooking process is very simple:

1. Cabbage heads are washed, separated into individual leaves and chopped into strips.
2. Dissolve sugar and salt in water and vinegar and bring to a boil.
3. Place cabbage with pepper in the prepared container and pour in the marinade that has not yet cooled down.
4. The jar is rolled up, turned over and insulated.
5. The completely cooled product is moved to a place for further storage.

To make winter preparations from Chinese cabbage last longer, the heads of cabbage are washed just before cooking, not in advance.

Recipe Variations

For a more piquant taste, there is a variation of the classic recipe.

Products for pickling:

• 1 head of Peking;
• small ginger root (no more than 2 cm);
• 1 tbsp. l. ground chili pepper;
• 1 sweet pepper;
• 3-5 cloves of garlic;
• 1 tsp. coriander seeds;
• 1 bay leaf;
• 2 liters of water;
• 4 tbsp. l. salt.

Step-by-step preparation:

1. Forks of Chinese cabbage are cut lengthwise into quarters.
2. Place, pressing, in a container.
3. To prepare the brine, salt is diluted in boiling water and a bay leaf is thrown in.
4. The mixture is allowed to cool and poured over the prepared vegetable.
5. A weight is placed on top and left warm for two days.
6. To prepare a spicy dressing, mix seeded and chopped chili peppers with crushed garlic, grated ginger and coriander seeds.
7. The salted cabbage pieces are washed under running water, squeezed out and crushed.
8. The product is mixed with a spicy dressing and again sent under pressure for one day in a warm place.
9. The resulting product is placed in sterilized jars, sealed with lids and stored in a refrigerator or cellar.

The lower, light part of the leaves is not thrown away - they contain the most useful microelements.

In Korean

Korean-style cabbage will please even the most sophisticated gourmets. The recipe for its preparation is extremely simple.

Components:

• 1 kg of Chinese cabbage;
• 50 g onions;
• 40 g onion greens;
• 10 cloves of garlic;
• 30 g ginger;
• 1.5 liters of water;
• 30 g salt;
• 5 g sugar;
• 5 g ground red pepper;
• 10 g ground black pepper;
• 5 g ground coriander.

Cooking steps:

1. The head of cabbage is divided into pieces, removing the stalk, then cut into strips.
2. Finely chop the onion.
3. The vegetables are mixed and poured with brine: the salt is dissolved in boiling water and cooled.
4. The container filled with the vegetable-marinade mixture is placed under pressure for two days.
5. The liquid is removed.
6. Grind the onions, garlic, ginger and all the spices in a blender to a paste.
7. The resulting mixture is combined with pickled cabbage, mixed and placed in sterilized and dried jars.
8. The closed container is stored in the refrigerator.

Kimchi

Spicy lovers will love the national Korean dish Kimchi. It is not only tasty, but also healthy.

Ingredients:

• 1 kg of “Beijing”;
• 10 cloves of garlic;
• 4 tbsp. l. chili pepper;
• 3 tbsp. l. salt;
• 1 liter of water.

Salting preparation process:

1. The head of cabbage, cut into quarters without the stalk, is placed in a deep container.
2. At the same time, brine (brine) is prepared by diluting salt in boiling water.
3. The cabbage is poured with saline solution and left to soak for a day in a warm place.
4. Prepare a spicy paste from pepper and garlic by grinding them in a blender.
5. Add some salt to the mixture, dilute it with water (3 tablespoons) and put it in the refrigerator for a day.
6. Drain the brine from the cabbage (into a jar, it will come in handy). Each sheet is coated with paste.
7. The product languishes in a warm place for another two days under pressure.
8. The appetizer is mixed, some of the salty brine is poured in and placed in the refrigerator.

With onions and bell peppers

This recipe is suitable for those who do not like too much spicy food, preferring fermented foods.

Ingredients for pickling:

• 1 kg of Chinese cabbage;
• 500 g bell pepper;
• 500 g onions;
• 1 chili pepper;
• 1 liter of water;
• 100 ml table vinegar;
• 50 g salt;
• 100 g sugar.

Recipe:

1. The forks are disassembled into leaves and coarsely chopped.
2. Bell peppers are washed, peeled and cut into strips.
3. Chiles are cleaned and cut into cubes.
4. The onion is peeled and cut into half rings.
5. All ingredients are mixed in a deep container.
6. To make the brine, boil all the spices in boiling water for 5 minutes.
7. Place a bay leaf, peppercorns, and vegetable mixture on the bottom of the prepared container and pour the marinade over everything.
8. Sterilize for 5 minutes in a container with boiling water, pour in vinegar.
9. Roll up and store in a cool place.

In this recipe chili cannot be replaced with other types of pepper.

Read also:

Is it possible to salt savoy cabbage for the winter?

Recipes for preparing pickled broccoli for the winter

With daikon

You can pickle Chinese cabbage for the winter with other vegetables that are in season.

Products for canning:

• 3 kg of Chinese cabbage;
• 1 medium sized daikon;
• 1 carrot;
• 1 medium head of garlic;
• 1 onion;
• 1 ginger root (5 cm long);
• 100 g onion greens;
• 2 tbsp. l. rice flour;
• 2 tbsp. l. shrimp paste;
• 3 tbsp. l. Sahara;
• ground chili pepper and salt to taste.

Cooking:

1. The cabbage leaves are cut in half lengthwise, and then each piece is divided into two more parts, not reaching the stalk.
2. Salt and place in a prepared container to salt for half a day.
3. Add sugar to 0.5 liters of water and dissolve to a viscous consistency.
4. Using a blender, prepare a spicy paste of onions, chilies, ginger and garlic.
5. Grate carrots and daikon into sticks.
6. All ingredients, except Chinese cabbage, are mixed.
7. The remaining salt is washed out of the main vegetable, allowed to drain and coated on all sides with dressing.
8. Vegetables processed in this way are placed in prepared containers for pickling for 5-7 days at room temperature.
9. Afterwards, the snack is rolled up and stored in a cool place.

Storage conditions for Chinese cabbage preparations

Pickles, pickled and pickled canned Chinese cabbage are stored in basements and refrigerators. The basic condition is air temperature not exceeding +17°C. This is necessary so that the process of natural fermentation and fermentation does not begin. Otherwise, the products will spoil instantly.

Advice from experienced housewives on preparation, rolling and storage

Beijing cabbage differs in many ways from related crops, therefore it should be processed and stored differently than, for example, white cabbage.

Experienced housewives believe that washing the entire “Beijing” is a waste of time. If you do not trust the purity of the product, you will have to disassemble the forks and wash each sheet separately.

It is better to remove the top layers of cabbage and its stalk — the maximum amount of harmful compounds accumulates here.

According to housewives with experience, Late varieties are best suited for pickling. The taste of the forks should have a pleasant sweetish tint. If even barely noticeable notes of bitterness are felt, it is better to avoid such a vegetable. Heads of cabbage with dried leaves will not work either - the cabbage simply will not produce juice.

Do not use iodized salt during cooking. - it will turn the workpiece into a soft and unpleasant-tasting mass. If foam appears during fermentation, it is carefully removed from the container.

Conclusion

Peking cabbage is great for pickling and long-term storage. Over time, it not only does not lose its taste, but also reveals them even more fully. When pickled, this product can be combined with other seasonal vegetables. And storage conditions for canned food from “Beijing” are available in almost every home.