How To Cook Chinese Cabbage

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Chinese cabbage has dietary and healing properties, it is rich in vitamins and minerals. Chinese cabbage contains vitamins A, B1, B2, B6, PP, C, E, P, K.

In addition, Chinese cabbage contains carbohydrates, amino acids, organic acids, pectin and nitrogen compounds. In China, Chinese cabbage is known as the longevity plant. It contains the valuable amino acid lysine, which strengthens the immune system and purifies the blood.

Chinese cabbage is good for everyone, but it is especially recommended for people who want to lose weight, as well as for people with cardiovascular and gastrointestinal diseases.

Chinese cabbage salad is very tasty. It is prepared from a head of cabbage, 2 green peppers, 1 onion, the juice of one lemon, 1 carrot, salt, olive oil.

Finely chop the vegetables, salt, mix well and sprinkle with lemon juice and olive oil. The salad is placed in a deep plate in which several large leaves of Chinese cabbage have been placed in advance.

Soy sauce can be used instead of salt, and garlic lovers can add a finely chopped clove. Very tasty is kimchi, made from Chinese cabbage.

Ingredients: 2 cobs of Chinese cabbage, 1 teaspoon of sea salt, 2 liters of water, 2/3 teaspoon of red pepper, 1 onion, 4 crushed garlic cloves, 1 pinch of ginger powder, 3 tablespoons of salt, 1 tbsp. sugar, half a small white radish, 2 bunches green onions, 1 tablespoon rice, 1 tablespoon flour.

Chinese cabbage heads are washed, cut into two pieces and the hard parts are removed. Immerse in water to allow water to enter between the leaves - this is necessary to distribute the salt evenly.

Sea salt is distributed between the leaves. Tear off four large leaves and salt them, they will be needed at a later stage.

Put everything in a bowl, fill with water and squeeze with weight. After three hours, the cobs turn. After six hours, the cabbage is twisted very well, drained and left in a colander for half an hour. Tear off a piece from the middle of the cob to find out how much salt you will need to add afterwards.

Boil the rice in a glass of water and strain it, bring the water to a boil again and add a tablespoon of flour, diluted with a little water.

Turnips are finely chopped, green onions are cut into pieces five centimeters long, onion head is cut into thin rings.

Mix garlic, ginger, red pepper, sugar and rice water. This mixture is added to the chopped vegetables and stirred. After half an hour, add salt if necessary.

The resulting mixture is generously spread on each cabbage leaf, then half of the cob is pressed, take one of the long leaves, wrap the half and put in a suitable container.

Once all four halves are in the dish, cover with the remaining cabbage leaves and leave everything overnight at room temperature.

It should then stay in the refrigerator for three days. Before consumption, kimchi is cut into pieces 3 cm long. Kimchi retains its flavor for about three weeks.