Chinese cabbage scores with its pleasant aroma and is easier to digest than many other types of cabbage. Whether sliced in a salad, cooked as a side dish or as a crunchy finger food with a dip for a snack between meals: Chinese cabbage can be used in many ways. Before eating, however, the cabbage must be washed thoroughly to remove any dirt residue and pesticides.
Small insects like to hide between the leaves of Chinese cabbage
Clean and wash Chinese cabbage
- First, break off the withered, outer leaves.
- Briefly rinse the whole Chinese cabbage under running water.
- Shake off and pat dry a little.
- Halve or quarter the Chinese cabbage depending on how you intend to use it.
- The stalk is relatively hard. So cut it out.
- If some leaf ends are unattractive, pluck them off.
- Cut the Chinese cabbage crosswise into narrow strips or separate the leaves from each other.
- Towards the bottom, the flesh gets firmer and firmer. With Chinese cabbage, the leaf veins can be eaten without hesitation.
- Rinse briefly under running water again.
Good quality Chinese cabbage: how do you recognize it?
The head of the cabbage should be closed and firm to the touch. Make sure the leaves are crisp and have no dark spots.
If the Chinese cabbage is stored too warm, it gets small, black spots. It is still edible, but it no longer tastes as aromatic. It is better to leave heads with rotten spots that are already wilted.
Chinese cabbage is one of the most tender cabbages, so you should process it quickly. If this is not possible, wrap it in a damp tea towel and place the head in the crisper of the refrigerator. It stays here for four to six days.
tips
If the cabbage is too big to be eaten immediately, you can freeze Chinese cabbage. Briefly blanch the cut leaves in boiling salted water and then rinse them in very cold water. Then place the cabbage in ice cube trays and place in the freezer. So it can be portioned well.