Pickled Chinese Cabbage
by Editorial Staff
Peking cabbage dishes are distinguished by their exquisite taste. Peking cabbage has very delicate leaves with a thickening at the base. It is thanks to these juicy snow-white thickenings that Peking cabbage, in addition to its tenderness and softness, has crunchy qualities that persist even when pickled. Delicious, fragrant, spicy Peking cabbage appetizer with bell and hot peppers, tomato and garlic.
Cook: 20 mins
Servings: 8
Ingredients
- Peking cabbage – 1 fork
- Sweet pepper – 3 pcs.
- Tomato – 1 pc.
- Garlic – 1 head
- Sugar – 4 tbsp
- Salt (fine) – 2 tbsp
- Vinegar 5% – 100 ml
- Vegetable oil – 100 ml
- Cilantro (or parsley) – 1 bunch
- Tabasco (or dry hot pepper) – 2 teaspoon
Directions
- According to the recipe, I stock up on all the products for pickled Peking cabbage.
- My head of cabbage in cool water, before tearing off the sluggish upper leaves from it, if any. Having shaken off the water droplets from the washed cabbage fork, I cut it across into circles about 2.5-3 cm wide. I cut the washers obtained when cutting the cabbage fork into large pieces, as in the photo.
- For flavor, sweet bell pepper must be added to the appetizer. To add brightness to the dish, I select pepper pods painted in different colors. Fruits of red and bright yellow colors are suitable. After washing the vegetables with warm water, I remove the stalks from them. Cutting the pepper pods, remove the seeds from them.
- I cut the pepper into small cubes. I pour the chopped pepper into a bowl separate from the cabbage.
- The recipe allows you to use parsley instead of cilantro. Since my family doesn’t like cilantro, I take a large bunch of fresh young parsley. After washing the parsley, finely chop its leaves together with the stalks with a knife.
- Dividing the head of garlic into cloves, peel them off. Finely chop the peeled garlic cloves with a knife. I send chopped garlic and chopped herbs to the pepper. I wash the tomato thoroughly, grate it on a coarse grater, and then add the tomato mass to the chopped vegetables.
- I make a marinade by mixing vinegar, vegetable oil, sugar, salt and hot pepper. The severity of the marinade can be adjusted to your liking. I’ll make a reservation right away that I add much less hot pepper to the marinade than in the recipe since my family does not like too spicy food. Immediately put a pinch of hot pepper. After stirring, I try. If not spicy enough, then I add more. I add hot peppers in such a way that the appetizer turns out to be spicy, but moderately spicy.
- In a clean jar, I put slices of Peking cabbage and vegetable dressing in layers, alternating them. Having filled the jar to the top, pour the marinade, put the jar in the refrigerator for three days. If it is impossible to resist, then you can start eating a snack on the second day, but the longer the cabbage is pickled, the tastier it is.
- This is such a colorful and delicious pickled Peking cabbage.
Bon Appetit!
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