Pickled cabbage beijing

We can say that everything is logical and extremely clear with the origin of this vegetable crop - Beijing cabbage comes from China. In this country, it is extremely popular - it is customary to consume it in combination with island-sweet sauces, due to which its taste is significantly shaded, becoming more savory and pronounced.

In European countries, Beijing cabbage is most often used as a component of vegetable salads. In addition, it is often added to soups and other first courses. But, by far, the most optimal option for its use is raw consumption. It is believed that Beijing cabbage very successfully combines the benefits of leafy salads along with the excellent taste of traditional white cabbage.

Fortunately, recently Beijing cabbage has become more and more common and in demand in Russia. This is facilitated not only by her delicate subtle taste, but also by the obvious benefits to human health. As you know, Beijing cabbage is able to increase the body's resistance to various diseases, in particular, of an infectious nature.

The beneficial properties of Peking cabbage are due to the content of some carotene and citric acid. These substances are considered natural preservatives, and therefore vegetable salads, which are made with the addition of Peking cabbage, do not lose freshness, taste and, undoubtedly, benefits for the human body for much longer.

This vegetable is quite often harvested for future use, for example, they cook pickled Beijing cabbage at home. For this, the plugs of Peking cabbage are cut along the stud so that four parts are obtained. For the preparation of pickled Peking cabbage, which can be consumed after three days, as a rule, wide and deep dishes are used.

Marinade is made, which pours Beijing cabbage in such a way that the liquid is between the leaves. To do this, the cabbage is held directly above the container, while its leaves are slightly expanded. After marinade pouring, cabbage is placed in a container and covered with a flat plate on which a load is placed (for example, a jar of water or a stone).

In order for pickled Beijing cabbage to cook better and faster, it is recommended to leave it for a couple of days at room temperature. As soon as the vegetable loses its original volumes, it will become more elastic, pickled Beijing cabbage can be transferred to cans and rolled up. If you want to consume Beijing pickled cabbage immediately after it is cooked, you can transfer the product to a smaller container and store in the refrigerator.