Pickled chinese (beijing) cabbage

Pickled Beijing cabbage is simply gorgeous. It turns out sharp crispy. I admit honestly that I liked the soft part of the leaves more, but the petioles were much crisp. To taste pickled Beijing cabbage is absolutely not like white cabbage, it more vividly absorbs the taste of spices and spices, and it turns out much juicier. If you are interested in how to pickle Chinese cabbage, then look further at the recipe and be surprised at its unusualness.

Ingredients:

• Beijing cabbage - 1 kilogram. This is about 1-2 heads, depending on size.

Marinade:

• Bell pepper - 5 pieces;
• hot pepper pod;
• vinegar 9% - 40 grams;
• garlic - 1 head;
• salt - 1.5 teaspoons;
• sugar - 1 teaspoon;
• water - 300 grams.

Step by step recipe for pickled Beijing cabbage

1. Bulgarian and hot peppers to clear the seeds. Peel the garlic. Beat pepper with garlic in a blender, add salt, sugar, vinegar and water.
2. You can skip the peppers with garlic through a meat grinder.
3. Peking cabbage cut lengthwise into 4 parts.
4. It is good to water the cabbage with a marinade, especially, as if lubricating it around.
5. Then put the cabbage in a prepared container and pour the remaining marinade on top.
6. Put the cabbage on top bends (a plate on which put a jar of water).
7. Let the cabbage stand for 2 days at room temperature. If it’s too hot, one day is enough.
8. After 2 days, transfer the cabbage into a plastic bag, tie it tightly. For reliability, you can put in another package.
9. Now put the cabbage in the refrigerator, let it stand there for at least 3 days. Then you can eat it. Such cabbage can be stored for up to 2 weeks.

I think that not so often we cook pickled Beijing cabbage, and why not. Surprise your relatives with new culinary ideas, and delight them with the refined and spicy taste of pickled cabbage.

Delicious to you preparations, and bon appetit!