Preserving Chinese cabbage

Cooked Chinese-Cabbage Freezer Portions for Chinese Cabbage

Home recipe · fridge or freezer method

Preparation 15 minutes preparation plus cooking and cooling · Makes About 4 side portions

Cooked Chinese cabbage portions cooled quickly and frozen for later use. This is a freezer recipe, not a room-temperature preserve.

Ingredients

• 500 g fresh Chinese cabbage, washed and washed and cut into broad strips
• 1 tbsp rapeseed or olive oil
• ¼ tsp fine salt
• 1 tsp grated ginger

Equipment

• Oven tray or wide lidded saucepan
• Baking paper (if roasting)
• Shallow freezer-safe containers

Method

1. Heat the oven to 200°C (180°C fan), or set a wide saucepan over medium heat. Wash the Chinese cabbage, remove damaged parts and prepare it: washed and cut into broad strips.
2. Toss with the oil, salt and listed seasoning. Roast in one layer until fully tender and lightly browned, turning once; if using a saucepan, cook with a splash of water and a lid until completely tender.
3. Divide into shallow portions and cool quickly. Refrigerate or freeze within 1–2 hours of cooking.
4. Seal, label and freeze at about −18°C. Use from frozen in cooked dishes or thaw in the fridge.
5. Once thawed, use within 48 hours and reheat until steaming hot throughout if serving hot. Do not refreeze thawed portions.

Freezing Chinese Cabbage

General preservation or storage guidance

Preparation About 20 minutes active, plus cooling and freezing

Fresh Chinese cabbage freezes for cooked dishes when briefly blanched, rapidly cooled and packed; it will not retain a crisp raw texture.

Method

1. Choose a fresh, solid head. Remove coarse outer leaves, rinse, quarter and remove the core; cut into medium or coarse shreds, thin wedges or separate leaves.
2. Blanch a small batch in boiling water for 1½ minutes, timing once the water returns to a boil. Do not overcrowd the pan.
3. Cool immediately and thoroughly in cold water, then drain well.
4. Pack into freezer containers, leaving about 1.3 cm (½ in) headspace; seal, label and freeze promptly.
5. Use only as a cooked vegetable, such as in soups or stir-fries. Keep frozen and do not refreeze after thawing.

Quick Refrigerator Chinese-Cabbage Pickle for Chinese Cabbage

Home recipe · fridge or freezer method

Preparation 20 minutes preparation and cooking, plus cooling · Makes About 1 medium jar (500–600 ml)

A small-batch Chinese cabbage vinegar pickle for prompt use from the refrigerator.

Ingredients

• 500 g fresh Chinese cabbage, washed and cut washed and cut into 2 cm strips
• 250 ml white vinegar labelled 5% acidity
• 250 ml water
• 15 g (1 tbsp) caster sugar
• 5 g (1 tsp) salt
• 1 tsp grated ginger
• ½ tsp sesame seeds

Equipment

• Saucepan
• Clean heatproof jar with lid
• Kitchen scales and measuring jug

Method

1. Wash the Chinese cabbage, remove damaged pieces and prepare it as specified: washed and cut into 2 cm strips. Pack loosely into a clean heatproof jar with the aromatics.
2. Put vinegar, water, sugar and salt in a saucepan. Bring just to the boil, stirring until the sugar and salt dissolve.
3. Pour the hot liquid over the vegetables until covered. Let the jar cool at room temperature, then refrigerate within 2 hours.
4. Keep the vegetables submerged and refrigerated. This small-batch recipe is for prompt use and is not a canning recipe.
5. Serve chilled as a relish or side. Use clean utensils; eat within 48 hours and discard sooner if there are signs of spoilage.