Marinated Chinese cabbage
Description
Perfect for stocking up for winter. It is, of course, a bit labor-intensive, but no less wonderful for that—a recipe for making pickled Chinese cabbage. The finished appetizer has a distinctive flavor and aroma. Those familiar with Chinese or Korean cuisine should enjoy it. In my opinion, pickled cabbage is best served with boiled rice. Good luck!
Instructions
- 1
Step 1
Wash the cabbage thoroughly. Cut each head into four parts and remove the core.
- 2
Step 2
Cut the cabbage into medium-sized pieces and transfer to a deep container.
- 3
Step 3
Dissolve the salt in water, and pour the salted water into the container with the cabbage; mix everything well and let stand for 3–4 hours. Meanwhile, combine in a blender: diced apple and pear, peeled ginger, yellow onion, garlic cloves, and sugar. Blend everything until a smooth purée forms.
- 4
Step 4
Add chopped green onion, grated radish, and red bell pepper to the mixture prepared in the blender. Mix everything thoroughly. Rinse the cabbage under water to remove any remaining salt.
- 5
Step 5
Place the cabbage in a clean, deep container and mix with the prepared marinade. For the first two days, let the cabbage marinate at room temperature, then transfer it to the refrigerator.
- 6
Step 6
In three days everything will be ready!