Chinese Cabbage (Ošinko)

Last Updated on December 20, 2024

Chinese or Peking cabbage pickled in salt, served with Asian dishes as a side dish.

Ingredients:

2 heads of Chinese or Peking cabbage 100 g salt large and heavy stone large stoneware pot or smaller wooden keg soy sauce for seasoning water

Procedure:

1. Cut the cabbage heads into quarters, separate the leaves from each other and wash them all well
2. Place the leaves in a stoneware pot and salt each one well, continue this way until all the cabbage is used
3. Place a large, heavy stone on top of the cabbage
4. After the cabbage has been weighed down, pour water into the pot so that it reaches halfway up the pot
5. Wait for the water in the pot to rise, which only takes about 6 to 8 hours in the summer heat, but up to 4 days in the autumn and winter
6. Take the finished pickled Vegetable Recipes out of the pot, let them drain and finally season the cabbage with soy sauce.

Recommendation:

You can also pickle spinach, cucumbers, cauliflower …