Peking cabbage is a popular substitute for salads and white cabbage in Russia. Originally from the Middle Kingdom, it has spread throughout the world and is grown, including in our country.
Instructions
Step 1
The beneficial properties of Peking cabbage still remain unknown to Russians. Meanwhile, it contains a huge amount of vitamins, protein, vitamin C. It can be used to prepare not only salads, but also soups, cabbage rolls, and sourdoughs.
In order to chop Chinese cabbage for salads, take a head of cabbage, a deep bowl, and a sharp knife. Chop off the bottom of the head of cabbage, disassemble the cabbage into leaves, discard the top leaves.
Step 2
Pour cold water into a bowl. Rinse the leaves in cool water and place them in a bowl for a couple of minutes. This way you will keep their shape and juiciness. Remove the leaves from the water, shake it off, pat dry with paper towels.
Step 3
Place a few leaves on top of each other and use a knife to chop them into thin strips on the board. Like a regular cabbage shredder, it can be a little wider. Also, for preparing salads, the option of processing Peking cabbage like lettuce leaves (Romen and others) is suitable: tear the leaves with your hands into pieces about 4x4 cm in size.
When slicing Peking cabbage, in no case get rid of the white part of the leaves - it is the most juicy in the head and contains the most useful substances.
Step 4
For salting Chinese cabbage, use the following cutting method. Take a head of cabbage, pick off a couple of top leaves (dirty and wilted, usually no more than three leaves). Cut the head of cabbage in half, then cut each half into two more pieces. This will divide the head of cabbage into four equal parts. Pieces of this size are evenly salted in cans and barrels.
Step 5
For the kimchi salad that came to us from Korea, cut each lettuce leaf, previously prepared (dipped in cold water), into several thin strips along the sheet (3-4 cm wide) and chop. This will give you narrow, short strips suitable for making this salad.
