Beijing cabbage is deliciously harvested for the winter, although it is one of the fresh vegetables with a long shelf life. Recipes for harvesting Beijing cabbage for the winter allow you to cook tender cabbage leaves with Korean seasonings for the future at home.

In the winter cold, it remains to open a jar of pickled Chinese cabbage or uncork a spicy Kimchi salad prepared for the winter from Chinese cabbage, and serve without spending a minute of time preparing the dish ready snack in Korean on the table.

Pekinka in its pure form is hardly eaten, and salads are usually prepared from fresh crispy forks. In fact, fresh Chinese cabbage is devoid of a pronounced taste and aroma. But salted Beijing cabbage, pickled or pickled leaves of Chamcha in Korean after a long fermentation and the addition of fragrant Korean seasonings, when salting vegetables, turn into a fragrant spicy snack.

We offer recipes for Beijing cabbage in Korean for future use, from which you will find out whether it is possible to salt chinese cabbage for the winter, how to ferment, pickle and pickle vegetables of Chinese origin at home in order to have stocks of Chamcha spicy snack all year round, enjoy the taste winter salad.

Advice from the Miracle Chef. Salted Beijing cabbage, as well as, is among the record holders for the content of vitamin C. In addition to the high content of vitamin C, Chinese cabbage leaves are rich in vitamins B1, B2, B6, PP, A. Due to the rich biochemical composition, the vegetable rightfully bears the title of an indispensable food product .

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The vegetable crop is a subspecies of turnip, and the herbaceous plant is often called Chinese lettuce or lettuce. Under other names, Beijing cabbage is known as petsai and Chinese cabbage.

In countries East Asia the popular Chamcha dish is prepared from such cabbage, during the preparation of which lettuce salt, marinate and, according to the traditional Korean recipe, ferment.

As a result of fermentation with hot red pepper, ginger and garlic in Chinese cabbage, a fermentation process occurs and the result is known throughout the world. spicy snack Kimchi (). From the preparation of Chinese cabbage for the winter, this tasty and healthy food, stocked for future use, will deliciously complement the winter menu and will contribute to the rapid digestion of fatty foods eaten at dinner.

How to prepare Chinese cabbage at home

Chinese cabbage keeps for a long time useful material and vitamins, it can be cooked different ways- , make stuffed cabbage, pickle, salt, sour and roll into jars for the winter.

Before harvesting vegetables for future use for pickling, cabbage must be prepared:

  1. remove the top dried leaves;
  2. place the forks for half an hour in salted cold to give the leaves crunchiness and clean the Beijing leaves from possible insects;
  3. cut off the stump protruding at the base of the fork;
  4. rinse with cold water.

After the simple preparatory stage of the forks, you can start cooking Korean cabbage snacks for the future.

Recipe for the winter: Chinese cabbage in Korean

The Chinese cabbage preparation recipe for the winter contains traditional ingredients for making Korean-style snacks. How to cook Beijing cabbage for the winter will tell delicious recipe and the easiest way.

1 liter

40 min

60 kcal per 100 g

Ingredients

  • cabbage - 1 kg;
  • water - 1.5 liters;
  • onion - 50 grams;
  • garlic - 8-10 cloves;
  • green onions - 40 g;
  • fresh ginger - 30 g;
  • salt - 30 g;
  • granulated sugar - 5 g;
  • red ground pepper- 5 g;
  • ground black pepper - 10 g;
  • coriander powder - 5 g.

Step by step cooking

  1. The first step in harvesting is the preparation of brine for cabbage. To do this, pour water into a saucepan, add salt and heat. Stir until the salt dissolves. Remove the brine from the fire and let it cool.
  2. We cut the cabbage forks into 4 parts along, cut out the stalk.
  3. Shred the leaves into thin strips.
  4. Finely chop the onion.
  5. We mix vegetables, pour brine and put the load. Salt at room temperature 2 days. Then drain the brine completely.
  6. We put all the vegetables according to the list and spices in a blender, grind the mixture.
  7. The resulting paste is mixed with salted vegetables.
  8. We lay out the finished snack in sterilized dry jars and send it to the refrigerator for storage for future use or eat immediately.

Salted Chinese cabbage: homemade recipe

How to pickle Chinese cabbage and is it possible? Properly and tasty, making salted cabbage from fresh cabbage is as easy as shelling pears. The recipe for salting Beijing cabbage at home has little difference from.

For every 1 kg of Chinese cabbage for pickling, add 100 grams of medium-ground salt without iodine to sauerkraut turned out crispy. If the vegetables are salted in a barrel or pan in large quantities, then it is recommended to chop the leaves in large pieces; if salting is done in a jar, it is better to chop the leaves thinly.

Ingredients

  • cabbage - 1 kg;
  • salt - 100 grams;
  • bay leaf - 5 g;
  • allspice peas - 10 g;
  • dried cloves - 5 g.

How to pickle

  1. We chop Beijing very thinly.
  2. Sprinkle chopped cabbage with salt, spices and put in a jar.
  3. We cover the jar with gauze and put oppression on top.
  4. We remove to a cool place.

Beijing cabbage is salted for no longer than a month, and after 30 days of pickling Korean snack you can get out of the jar and eat. But the longer the workpiece is stored, the more its taste becomes brighter and richer, so it is better to store salted cabbage in banks before the onset of winter.

Beijing cabbage for the winter Kimchi

Known for its spicy flavors, national Korean dish Kimchi can be prepared for the winter from Beijing cabbage. Harvesting Kimchi for the winter contains a lot of pepper and garlic, it turns out delicious and spicy. In winter cold often serves folk remedy treatment and prevention of influenza, colds.

It will take

  • cabbage - 1 kg;
  • water - 1 liter;
  • salt - 3 tablespoons;
  • chopped chili pepper - 4 tablespoons;
  • garlic - 8-10 cloves.

Cooking process

  1. We cut the cabbage head into several parts, cut out the stump and transfer it to a deep bowl.
  2. We prepare brine (brine) from hot water and salt. To do this, stir the salt in water, cool and pour the cabbage with brine. Let it soak in a warm place for 1 day.
  3. While the cabbage is fermenting, prepare the pepper paste - chop the chili peppers with garlic. We add a little salt to the pasty mass and dilute 2-3 tbsp. water until homogeneous. We remove the mixture in the refrigerator for 1 day.
  4. We drain the brine from the Pekinochka (do not pour it all out) and grease each cabbage leaf with a pepper mixture.
  5. We send the cabbage for 2 days in a warm place, covering it with a load on top.
  6. Then mix the appetizer, add a little brine and place the cabbage in the refrigerator.

In this form, the workpiece can be stored all winter, without losing its taste, while retaining its benefits.

Chamcha in Korean

Spicy Appetizer Cabbage Chamcha, Korean recipe, turns out original dish, which can be prepared from Beijing cabbage - with a rich taste of red sweet and hot peppers.

Chamcha, like kimchi, is made from various vegetables -,. But most often in Korean national cuisine the Korean Chamchi recipe from Beijing cabbage is used. Due to the spicy ingredients and salt, Chamcha can be stored for a long time for the winter.

Ingredients

  • cabbage - 1 kg;
  • sweet bell pepper - 300 g;
  • chili pepper - 4 pods;
  • garlic - 2 cloves;
  • salt - 40 g;
  • fresh ginger - 10 g;
  • soy sauce - 10 ml;
  • coriander - 5 g;
  • black pepper - 5 g;
  • water - 1.5 liters.

Cooking

  1. Add salt to a pot of water and bring the solution to a boil. We cool the brine.
  2. Cabbage leaves cut into strips no more than 3 cm.
  3. We lower the chopped vegetables into salt water, cover with a plate and put oppression on top. We sour cabbage for 2 days in a warm place.
  4. After the indicated time, we squeeze the vegetables from the brine with our hands. We do not pour out the brine, it will still come in handy.
  5. We clean the hot chili pepper from seeds, combine it with the rest of the recipe components, except for sweet bell pepper. Grind the mixture with a blender.
  6. Add to the resulting mixture Bell pepper chopped into straws.
  7. To prepare Chamcha, we combine the products together with cabbage and fill clean jars with the mixture. We fill the jars with brine, a little short of the neck, and send the Beijing to a warm place for fermentation.
  8. A day later, after the appearance of bubbles on the surface, we remove the workpiece in the refrigerator or store homemade pickle cellar in winter.

Pickled Chinese cabbage for the winter: a simple recipe

For pickling

  • Beijing cabbage - five hundred grams;
  • table vinegar 9% - 100 ml;
  • water - 500 ml;
  • chili pepper - 1 pc.;
  • salt - 3 tablespoons;
  • sugar - 2 tbsp.

How to marinate

  1. Cut the washed and prepared cabbage for pickling into strips.
  2. To prepare the marinade, pour vinegar into the water, add sugar and salt and bring to a boil.
  3. Put pepper and cabbage in a sterilized jar. Pour hot marinade over and close the lid.
  4. We turn the rolled jar with a lid down and in this state we leave to cool under the covers in warmth.

Beijing cabbage in jars, harvested for the winter

A simple and delicious recipe for Chinese cabbage for the winter. Beijing cabbage, harvested according to this recipe in jars for the winter, will delight its guests all winter. original taste household and hostess.

Ingredients

  • cabbage - one head;
  • ground chili pepper - 1 tbsp;
  • ginger root - a piece 2 cm long;
  • sweet red pepper - 1 pc.;
  • garlic - 5 cloves;
  • coriander seeds - 1 teaspoon;
  • bay leaf - 1 pc;
  • salt - 4 tablespoons;
  • water - 2 liters.

Cooking steps

  1. Cut the head of cabbage lengthwise into several parts.
  2. We put the pieces tightly in the pan.
  3. Now you need to prepare the brine. Add salt and bay leaf to boiling water, cool.
  4. Pour the cabbage with brine so that the top leaves are completely covered. We put the load and move the pan to a warm place for 2 days.
  5. After the cabbage is salted, prepare the pepper dressing. Peel the peppers and chop the seeds, chop the garlic. Add chili, grated ginger and chopped coriander. We mix the dressing.
  6. We wash the cabbage from salt under cold water, squeeze the leaves and cut them into pieces. We mix the sheets with spicy dressing and again put under oppression for 1 day in a warm place
  7. When we sterilize the jars, put the cabbage in them and close the lid. We store the workpiece in the cellar or refrigerator.

Canned Chinese cabbage salad for the winter

Another recipe for pickled Beijing cabbage is a winter salad. Canned Beijing cabbage in the form of a salad turns out to be convenient to eat and delicious snack in a jar of Chinese cabbage with marinated vegetables.

Pekinka is combined with a variety of vegetable and meat ingredients, and is a dietary product. Thanks to its special taste, popular chinese vegetable serves delicious base in numerous recipes fresh salads in Korean. From year to year, housewives try to stock up on leafy Chinese salad for future use, from Chinese cabbage they prepare delicious home-made preparations for the winter: salads, preservation, freezing.

Ingredients

  • cabbage - kilogram;
  • bell pepper - 500 g;
  • spicy capsicum- 1 PC.;
  • onion - 500 g;
  • apple cider vinegar - 100 ml;
  • salt - 50 g;
  • sugar - 100 g;
  • water - about 1 liter.

How to prepare a salad

  1. Let's start preparing the ingredients for the winter salad with Beijing cabbage itself. Cut the leaves into large pieces.
  2. We chop the bitter pepper into thin strips, sweet pepper into narrow strips, chop the onion into rings.
  3. Pour water into the pan, pour salt and sugar into it, let it boil. Pour vinegar into the boiling marinade and remove from heat.
  4. Put the vegetable preparations in a deep bowl and mix. We stack vegetable salad in glass jars.
  5. Having tamped the vegetables, pour jars with blanks with boiling marinade, roll them up with sterile lids.
  6. We wrap the jars with a salad with a warm blanket, let them cool and take them out to a cool place for storage for the winter.

Freeze

One of the most simple options preserving vegetables at home and quick ways harvesting Beijing cabbage for the winter - freezing. How to freeze Chinese cabbage? You can freeze fresh cabbage, and it is especially profitable to prepare it in the fall, while vegetables are sold at an affordable price.

The method of freezing depends on the intended dish for which you decide to freeze the cabbage. What can be cooked from frozen Beijing cabbage?

For the preparation of fresh salads, frozen cabbage is not suitable. But from whole frozen leaves in winter, you can make a vegetable casserole.

If cabbage is frozen in pieces for the winter, then you can cook from the workpiece delicious borscht, stew, fry or cook.

How to freeze:

  1. Peking cabbage should be cleaned of dirty leaves and finely chopped. Place tightly in plastic bags (most convenient with zippers) and send to freezer for quick freezing. In winter, the workpiece must be removed from the package and, without defrosting, start cooking.
  2. For harvesting leaves, the forks must be disassembled into separate leaves, or held in boiling water for several seconds. Cut off the white thickened part from the leaf, dry with a napkin. After that, the prepared sheets must be packed in bags or plastic containers intended for freezing and placed in the freezer.

Storage at home

In the autumn, the harvest of vegetables harvested from the garden bed must be able to be preserved. How to store Beijing cabbage at home for the winter? It is not difficult to save harvested cabbage on time if you know how long it is stored.

Late and mid-late varieties of Pekinka Princess, Vorozheya, Kudesnitsa are perfectly preserved fresh. But even with proper storage, fresh cabbage lasts a maximum of four months, a longer shelf life for the winter can be achieved by pickling, salting and freezing.

You can also store the sheets in a dried form. Dry them in the oven, at a low temperature, gradually. The taste of the workpiece resembles dried, which should be soaked before cooking.

For ease of preparation, the ingredients indicated in the recipes for preparations in grams can be.

Enjoy your meal!

The question of how to store Beijing cabbage at home is asked sooner or later by almost every housewife. And no wonder, this culture differs not only in taste. She is considered one of the most beneficial species cabbage. Read our article on how to save Beijing cabbage for the winter at home.

Optimal storage conditions for Chinese cabbage

Cabbage contains a large amount of water, so you need to store it in a humid environment. At humidity below 95%, it begins to wilt quickly and becomes tasteless. The ideal humidity is about 98% (but not more, so that fungal diseases do not begin to develop), the temperature is not higher than 3 degrees. At a temperature of 0 to 2 degrees, vegetables can be stored for up to three months. Remember that spoiled or rotting vegetables are not amenable to long-term storage.

For city dwellers, the best places for storage will be a refrigerator or a glazed balcony. If you are going to store cabbage on the balcony, then remember that the sun's rays should not fall on it. Whichever method you choose, be sure to periodically look at the leaves in order to notice the beginning of rotting processes in time.

Useful advice: late-ripening varieties that are harvested in the fall are stored for the longest possible time.

How to store Chinese cabbage in the refrigerator

Only intact and fully formed fruits can survive for a long time. Heads of cabbage do not need to be washed before laying, it is enough to wipe them with a damp cloth. It is worth noting that cabbage should not be placed next to fruits, especially apples: such a neighborhood negatively affects the shelf life of cabbage.

The best option would be to wrap each head of culinary film and put it in a special box for vegetables. Refrigerate for a few hours before wrapping in cling film. This will prevent water droplets from forming on the vegetables.

Important! Heads of cabbage should be left intact, they do not need to be disassembled.

Vegetables can be stored in the refrigerator for about a month.

How to freeze Chinese cabbage for the winter

Is it possible to freeze Chinese cabbage for the winter? Of course! This method is perfect if you are going to use cabbage leaves for making soups. Before freezing, cabbage must be properly prepared: cut off the outer leaves, and finely chop the rest and put them in bags. It is advisable to immediately calculate the portions and freeze the vegetables in portions, since they cannot be re-frozen.

There is another option: blanch the leaves before freezing. To do this, they are dipped in boiling salted water for a few minutes, rid of the water with a colander and left to dry. After that, freeze as usual.

Frozen vegetables can be stored for 3-6 months.

How to store Chinese cabbage for the winter in the cellar

The cellar or basement is the best place for long-term storage of almost all vegetables, including cabbage. Often there is maintained an optimal level of humidity and the desired temperature.

Before laying, each head of cabbage is wrapped in cling film or a plastic bag, and then placed in a designated place. If there are a lot of vegetables, then you can put them in wooden boxes, after wrapping them in a film.

If there is insufficient humidity in the cellar, then you can put water containers there. Watch the temperature carefully. Lowering the temperature below 0 degrees will lead to freezing and rot of the crop.

Beijing cabbage, or as it is called in its original homeland, petsai, is a vegetable crop that can replace a white relative and lettuce at the same time. The main useful components are found in the lower part of the fruit (in white stems), while the upper leaves are a good substitute for lettuce, it is not for nothing that this type is called lettuce. An additional advantage of petsay is that, unlike lettuce, it is able to retain all its useful properties during the winter. How to store Chinese cabbage? We will talk about how to store Beijing cabbage in the article.

Chinese cabbage

Variety selection

Not so long ago, this type of plant was considered rare and cost a lot of money. To date, many varieties suitable for cultivation in Russia have been bred.

For long-term storage, vegetable growers usually choose varieties of large and medium sizes, giving preference to "fortune", "sorcerer", "princess". They sleep later. Species with smaller heads, such as the "orange tangerine", although they ripen very quickly, do not last until winter, they are best eaten immediately.

As for Western hybrids, they are unsuitable for growing in the cold climatic zones of our country, so you should not opt ​​for them. Domestic options with dense and elastic cabbage fruits are most suitable.

Basic Rules

Here are some basic rules for saving Chinese cabbage:

  • You should not store it in the same container with apples, they release substances that contribute to the wilting of the leaves;
  • Packages and containers should not be hermetically sealed to prevent the release of additional moisture;
  • In order to preserve the juiciness of the leaves for a long time, you should not remove the topmost ones;
  • You can store this vegetable both wrapped in cling film, and in a paper bag, or a newspaper;
  • As soon as you notice signs of wilting on the leaves, it is best to eat them right away;
  • Only whole, intact, dried samples are stored for a long time. In sliced ​​form, they will quickly lose all their valuable qualities.

If you follow the rules, Beijing can be stored for 3 months or more.

By following these rules, you can extend the shelf life of Peking for 3 or more months, provided that it is completely frozen. If you do not freeze the product, but you manage to follow the rules, it will be stored for up to 3 months.

Optimal conditions and terms

Temperature and humidity are two main factors that affect the shelf life of any product. The optimum humidity level for Beijing cabbage is 98%. When it comes to temperature, there are more options. We list some of them:

  • If the air temperature rises above +4 degrees, the head will germinate, that is, its shelf life is reduced to a minimum;
  • From 10 to 15 days, the cabbage leaf is stored subject to the temperature regime from +3 to -3 degrees Celsius;
  • At temperatures from 0 to +2, her life increases to three months;
  • With constant freezing, cabbage can be stored as long as possible, more than 3 months.

Ways to save

The main ways to save Chinese salad four:

  1. Fresh in the refrigerator, under the optimal conditions described above.
  2. In dried form, processing on a special dryer or in an oven at a temperature not exceeding 100 degrees.
  3. Pickled, according to sourdough recipes, which can be found in large quantities on the Internet.
  4. Frozen in the freezer, having processed before that for several minutes in boiling water.

Video: Chinese cabbage. We clean properly and store for a long time.

Conclusion

That's all the main secrets of storing this plant. Do not forget that in your useful properties Beijing cabbage is not inferior to other types of vegetables, and among other cabbage plants is the most juicy. Do not neglect it, salads and sandwiches with such cabbage are extremely tasty, it is not for nothing that they are so appreciated in China, Japan and Korea.

Or, you can find out on our website.

Variety selection

What varieties of Beijing cabbage are best for storage? For quick consumption, you can give a choice to those varieties that are most satisfy taste preferences person.

For example, the “orange tangerine” will ripen quickly and will yield a crop within a month and a half after planting. But such heads of cabbage are small in size and won't last long. For harvesting for the winter, it is necessary to grow large medium and late-ripening varieties:

Priority should be given domestic hybrids, because they are derived taking into account the Russian climate.

Western ones are generally designed for milder weather conditions or indoor cultivation.

Basic Rules

How to save Beijing cabbage for the winter? First you need cabbage collect on time. The absence of dry and sluggish leaves will affect the duration of further storage. For fresh harvesting, preference is given to varieties that are harvested. in September.

External damaged leaves are cut off, but not all: the more green stay on the edge the longer it stays. Otherwise, special preparation for storage is not required. You can learn about other types of cabbage from our articles.

How to store Beijing cabbage? Before storage, all heads of cabbage are carefully wrapped in cellophane and put in storage. If the area allows, then for convenience it is better to fold all the cabbage into wooden box.

Once every 2 weeks, the heads of cabbage are inspected; in case of damage or rot, the leaves are cut off and wrapped around the head new cling film. They do this so that putrefactive bacteria do not damage the cabbage again.

Where to store Chinese cabbage? It is best to store Beijing cabbage. It is quite damp and humid there, its own microenvironment rarely allows the reproduction of microorganisms, and heads of cabbage will be best preserved this way.

But this method may be hindered by the presence of some unwanted neighbors: for example, apples. This fruit exudes special substance, which causes the tender Chinese cabbage leaves to wilt, thereby reducing shelf life.

Optimal conditions and terms

The room should have high humidity, but the heads should not form condensate.

The optimum value is 95% humidity. The most suitable temperature is from 0 to +2.

What are the rules for storing Chinese cabbage? In an apartment, cabbage can be stored in a refrigerator or on a cool glazed loggia, the temperature on which during the storage period does not fall below 0 degrees.

In general, storage conditions should be the same as for the cellar: each head is wrapped cling film, all cabbage is periodically viewed and damaged leaves are removed.

Storage conditions also greatly affect the time that cabbage can remain fresh. Any late-ripening head of cabbage will lie at least a month.

In the most favorable scenario, compliance with all conditions and regular inspection, cabbage can be stored for a period up to 4 months.

If the harvest turned out to be large, and you don’t want it to deteriorate, then, in addition to fresh storage, some other ways of harvesting Beijing cabbage for the winter will help.

Ways to save

How to store Beijing cabbage for the winter?

Fresh in the fridge

This method has already been discussed above. On an industrial scale, before selling, heads of cabbage are stored in a refrigerator warehouse, putting them in wooden boxes. AT home refrigerator cabbage, after using cling film, is best removed in a special compartment for vegetables. If this is not available or it does not fit in size, you should purchase a large plastic container with a lid.

This method allows you to save fresh Chinese cabbage for salads, so it’s worth considering how many heads of cabbage 1 person or family will be able to eat so that the product does not disappear. If the vegetable was grown for soups, then it is better to prepare cabbage for the winter in advance in a different way.

Dried

For drying Beijing cabbage, use oven or special electric dryer:

  1. Cabbage cut off the outer damaged leaves, and all the remaining finely cut into strips.
  2. Shredded cabbage is laid out in a dryer or oven in a thin layer.
  3. Set the temperature for the oven 50-100 degrees, do not forget about the convection mode or simply leave the door ajar.
  4. In the electric dryer, the temperature is set at 50-60 degrees.
  5. It will take 3-4 hours in the oven, about 5 in the dryer.

Then the dried cabbage is folded into bags and put away in a cupboard.

It is best to take not polyethylene, but cotton- so the cabbage will not become damp, but at the same time it will “breathe”.

Leaven

Beijing cabbage is fermented a little differently than white cabbage. 5 kg of cabbage are finely chopped, 300 ml of water, 50 ml of vinegar, 1 teaspoon of sugar and salt and 1 garlic clove passed through the press are added to the container.

Everything is mixed and shifted to where the cabbage will ferment. The mixture is properly tamped and put under pressure. A day later, cabbage pierce to the bottom, keep another day at room temperature, and then clean in the cold. Through 2 weeks it will be ready to use.

Recipe salting Chinese cabbage for the winter in this video:

Freeze

Pre-shredded frozen is great for soups. To do this, the outer leaves are also cut off from the heads of cabbage, and the remaining leaves are finely chopped and portioned in plastic bags.

Then it is enough to put the blanks in the freezer and store "on demand". Before freezing, the leaves can blanch in boiling water, for which, after slicing, they are thrown into boiling salted water for 2-3 minutes, thrown into a colander and allowed to dry a little on a paper towel.

You can learn how to freeze, or, from our articles.

In a word, Beijing cabbage does not have a long shelf life fresh, but not in vain Chinese cuisine famous for its soups and pickles.

And those who want to meet New Year with a salad of own Beijing cabbage must pick up optimal conditions storage of heads of cabbage and do not forget to check them regularly.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

If you put a cut head of Beijing cabbage in the refrigerator, it will be fresh and usable for no more than ten days. Meanwhile, this species is considered almost the most useful among cabbage. Growing this cabbage is not difficult, collecting it is also not a problem. But it’s not always possible to prepare for the winter.

How to organize the storage of Beijing cabbage, or cabbage salad so that it does not lose its properties so quickly?

Practice shows that those heads of this crop that were cut no earlier than mid-October or even later, just before the frosts, are best stored. But it is dangerous to delay harvesting - if the cabbage gets frost, even a small and short one - up to minus 2 ° C, its keeping quality will drop sharply. It will be possible to store such products only in a frozen or processed form in any way.

Cabbage salad from beds affected by diseases or damaged by pests is not subject to long-term storage. Any damage, sores, slime or brown dots on the leaves means that the heads should be eaten immediately, placed in the freezer or cooked.

For storage, only well-formed, but not overripe heads of cabbage are selected. If possible, do not cut them off, but pull them out along with the roots and dig them into wet sand somewhere in a cool basement or cellar.

Unlike other types of cabbage, Beijing cabbage is very unstable to wilting. This is due to the fact that its leaves are deprived of natural protection and quickly lose moisture in a dry room. For the same reason, in the cellar where the cabbage heads are stored, it is necessary to constantly maintain high humidity - at the level of 95 - 98%. But in no case should it be brought up to 100%, so as not to open the way for the development of various fungal diseases.

To reduce the drying of heads of cabbage, it is also recommended to leave a few outer, so-called "protective" leaves on them. They do not fit very tightly to the heads, they are the first to turn yellow and wither, but they perform a kind of protective function, taking on the adverse effects of the environment.

The optimal temperature for storing Beijing cabbage is considered to be between 0 and 2 °C. Properly packaged, with sufficient humidity, it can lie for up to three months. But if the room becomes warmer than 4 ° C, the growth of flowering stems may begin.

At home, Beijing cabbage is not too difficult to store in a regular household refrigerator. Even if you just put it in tightly tied plastic bags, the keeping quality will almost double. For a longer period, a number of conditions must be met. Heads must be:

- dry;
- unwashed;
– healthy;
- properly circumcised;
– cleared of weakly adhering leaves;
- have no damage.

Properly trimmed heads are those in which the cuts are located immediately under the leaves, and the central veins are not damaged.

All loose and damaged leaves must be ruthlessly removed. Before putting the cabbage in bags, it is necessary to cool it for at least two hours so that water droplets do not form on the walls of the tied bags placed in the refrigerator. In this form, Beijing cabbage can be kept fresh for up to a month or even more.