Pickled beijing chinese cabbage

6 servings
1 hour 10 min

How to marinate Beijing Chinese cabbage? Very simple! The staples we'll need to make pickled Peking kale. Wash cabbage, bell pepper, tomato and herbs. Clean the garlic.

Cut the Beijing Chinese cabbage into fairly large pieces. You can cut across the rocker in thick circles, or then cut the circles into two more parts.

Cut the bell peppers in half, remove the seeds. Cut each half into thin half rings. If possible, peppers of different colors can be used in the salad, then the finished cabbage in the salad bowl will look bright and festive.

Pass the garlic through the press (garlic digester) or grate on a fine grater.

Cut the greens not very finely. The recipe used a bunch of cilantro and a bunch of parsley. You can take one of two things to your liking.

In a large container (in this case, a large saucepan was used) put chopped Beijing cabbage and pepper, as well as add garlic and herbs. Cut the tomato into two parts and grate each half on a large grater. Discard the remaining tomato skin, it will no longer be needed.

Add salt and sugar, ground hot pepper to all ingredients (instead of pepper, you can use Tabasco sauce). Pour vinegar and vegetable oil. The recipe used vinegar on 5% herbs. Mix everything thoroughly with well-washed hands (if there are wounds on your hands, then it is better to use disposable rubber gloves). You need to mix the salad, as if slightly clutching the cabbage in your hands.

Put the salad tightly into a clean jar to the very top, close with a lid and send to the refrigerator to marinate for at least an hour. If you leave the cabbage for the night, then the next day you get the perfect salad snack!