Pickled chinese cabbage

Pickled chinese cabbage can be an excellent addition to shawarma, meat, fish. The taste of this savory snack is noticeably different from the taste of the same salad, but from white cabbage. Beijing cabbage is more tender, although after marinating it remains crispy.

Cooking time: 10 minutes 6 hours marinating.

Servings: 4.

Calories: 122.

Ingredients

• сhinese cabbage - 500 g (half of the average copy);
• juicy carrots - 100 g;
• odorless vegetable oil - 75 ml;
• sugar - 2 teaspoons;
• vinegar 9% - 10 ml;
• ground coriander - 0.5 tsp;
• freshly ground pepper - 0.25 tsp;
• rock salt - 1.5 teaspoons;
• garlic - 12 g.

Cooking

1. Prepare the ingredients for making pickled chinese cabbage. Cabbage should be chosen elastic, without suspicious spots and sluggish leaves. Cut damaged areas with a knife. The appetizer is prepared without hot pepper, but it still turns out spicy.

2. Cut the chinese cabbage in half with a sharp knife, but only along the white part.

3. Next, separate the upper leaves with your hands (they will easily move away from each other without even deforming).

4. Now you can cut off the stalk.

5. And then cut the resulting halves in the white part again in half, and separate the top with your hands.

6. Cut the leaves across 1.5-2 centimeters.

7. Transfer them to a deep salad bowl, in which it will be convenient to mix the ingredients.

8. Pass the carrots through a Korean carrot peeler or use a Korean carrot grater.

9. Add carrots to cabbage.

10. Squeeze the garlic here.

11. Put all the seasonings at once.

12. Mix the ingredients with your hand so that the carrots, garlic and spices are evenly dispersed between the pieces of chinese cabbage.

13. Pour everything with vegetable oil.

14. Add vinegar.

15. Now wash and grind the ingredients with your hands, but not too hard - the cabbage pieces should still remain intact.

16. Transfer the snack to a container with a tight lid. Tamp the contents and refrigerate for 6 hours.

17. Pickled chinese cabbage is ready - tasty, fragrant and healthy. It will perfectly dilute any meat dish, emphasize the taste of sandwiches or shawarma with a bright accent, give a special flavor to ordinary pasta or cereals. The appetizer is stored in a glass container with a ground-in lid for up to two weeks.