The simplest and most delicious recipes for salting Chinese cabbage at home

Selection and preparation of Chinese cabbage for pickling

Truly healthy and tasty preparations are made only from high-quality raw materials.

Which heads of cabbage do you choose:

• rich white-green color;
• with elastic, well-developed leaves;
• no unpleasant odor;
• loose, but not flaccid.

Before preservation, each head of cabbage is carefully inspected, damaged and dried leaves are removed. Then rinse under running water and leave to dry.

Reference. Heads of cabbage with signs of severe wilting are not used for pickling. Such specimens are only suitable for immediate preparation of fresh and hot dishes after cleaning from damaged parts.

Beijing cabbage with pear

Cabbage can be combined with a lot of different vegetables. But it is not very often combined with fruits. But it’s definitely worth trying to pickle this vegetable with pears. For this recipe, you can use green pears that are unripe enough so that their flesh is firm and does not fall apart during cooking. Salting Chinese cabbage takes a lot of time, so find out quickly how to salt Chinese cabbage quickly.

Required ingredients:

• Beijing cabbage – 1 head;
• Pears – 2 small pieces;
• Garlic – 3 cloves;
• Green onion feathers - 5 pieces;
• Ginger root – 2.5-3 centimeters;
• Hot red ground pepper – 2-3 whispers;
• Coarse salt – 4 tablespoons;
• Water – 200 milliliters.

How to salt Chinese cabbage in brine:

1. Vegetables need to be washed, chopped into thin strips, you can use special shredders or grate them;
2. Peel the pears, first cut into a few pieces, then remove the seeds, cut the pulp into thin pieces;
3. The pulp of vegetables and pears must be transferred to a jar, sprinkled with salt and mixed everything thoroughly with your hands, you can mash it a little so that the juice comes out faster;
4. Now fill the pulp with water, cover and leave in the refrigerator for 1 night;
5. After this, you can pour the resulting solution into a separate container, add grated ginger, pepper, finely chopped garlic and chopped onion to the fruits, mix everything very well;
6. Then you can fill the workpieces with the previously used solution, now the mixture does not need to be put in the refrigerator, on the contrary, it should spend about 3 days in a warm place, for this you can place the container on a high cabinet or near a gas stove;
7. After the fermentation process, you can begin to roll up the jars with iron or nylon lids and put them in a room with low temperatures, where it will be stored throughout the winter.

How to pickle the classic way

For regular pickling, you only need salt, water and a container of a suitable size. The cabbage itself is pre-prepared: the lower parts of the heads are removed, then each is cut in half or quarters.

Ingredients and proportions

For 10 kg of cabbage you will need 1 kg of salt and 1.2 liters of water. The amount of salt can be reduced to 0.5 kg.

Add spices to taste - bay leaf, cloves, peppercorns. But even without additional ingredients, you get a rich, pleasant taste.

Cooking instructions

The liquid is pre-prepared: water is brought to a boil and salt is dissolved in it.

Then follow the instructions:

1. Prepared vegetables are placed in a clean, dry container.
2. Fill in dense layers, leaving minimal gaps between the pieces.
3. Place a lid or a wooden board of a suitable shape on top of the filled container and press it with pressure.
4. Pour in the brine.

Properly placed vegetables will be covered with a layer of brine. The cabbage is left for 7 days. During this time, fermentation occurs at room temperature.

Reference. To ensure fermentation proceeds evenly, once a day the pressure is removed and the lid is lifted briefly, allowing gases to escape over the entire surface.

Kimchi

There are many ways to prepare this dish. Let's look at a detailed and classic recipe for winter cabbage kimchi. The product is stored until extreme cold.

• Chinese cabbage - 1.5 kg;
• filtered water - 2.2 l;
• rock salt - 45 g;
• garlic - 10 cloves;
• ginger root - 35 g;
• onion - 80 g;
• green onion feathers - 60 g;
• granulated sugar - 10 g;
• coriander - 6 g;
• ground red pepper - 8 g;
• black - 15 g.

The procedure is as follows:

1. Pour the liquid into a saucepan, add salt and mix thoroughly. Process the cabbage, rinse and cut into 4 parts, chopping into medium-sized strips.
2. Peel the onion and cut into half rings. Stir all prepared vegetables in a separate bowl and pour cold brine over them. Cover and leave in a cool place for 2 days. Strain the brine.
3. Peel the garlic, ginger root, cut into slices. Place in a blender bowl, add seasonings and grind until pureed.
4. Combine the vegetables with the prepared spicy paste and mix thoroughly. Place in clean, dry containers and place in a cool place.

From white cabbage

The preparation can be made not only from Chinese cabbage, but also from other types. Let's look at how to prepare kimchi from white cabbage for the winter.

• cabbage - 2 kg;
• filtered water - 2 l;
• table salt - 100 g;
• garlic - 100 g;
• chili - 15 g;
• granulated sugar - 10 g.

1. Peel the cabbage forks, remove the stalk and cut into 4 parts. Boil water in a separate pan. Cool slightly and dissolve in table salt.
2. Dip the pieces into salted water so that it completely covers the vegetable. Leave for 12 hours. Remove the slices and rinse in boiled, cooled liquid. Cut into squares or strips, as you prefer.
3. Let's move on to preparing the spicy dressing. Clean the hot ingredients and puree them in a blender. To enhance the taste and aroma, add granulated sugar. Stir until completely dissolved.
4. Place cabbage and hot mixture into an enamel container. Mix with a plastic spoon or with your hands, after wearing gloves.
5. Place a press on top, put the workpiece in a cold place for 2 days. Place in sterile jars and close. Keep refrigerated.

Recipe Variations

Many housewives adapt the classic recipe to their taste. Spicy herbs, hot seasonings, other vegetables and even fruits are added. The preparation time is reduced if you need to get quick results.

Fast way

A quick, spicy, crispy snack can be made in 6-8 hours if you use a marinade with the addition of vinegar.

First prepare the vegetables:

• 500 g cabbage cut into large pieces;
• 1 large carrot, chopped on a Korean grater;
• 3 cloves of garlic, finely chopped;
• Place the ingredients in one bowl and add a pinch of coriander.

Then prepare the marinade:

1. Mix 70 ml of vegetable oil, 2 tsp. table vinegar (9%), sugar and salt 1 tsp each.
2. Heat the mixture slightly, pour it into the vegetables and stir.
3. After cooling, put it in the refrigerator for several hours.

Kimchi in Korean

This spicy preparation is a national Korean dish. Spicy Korean cabbage is also eaten as a vitamin-warming product during colds.

For 1 kg of cabbage you will need:

• 1 liter of water,
• 3 tbsp. l. salt,
• 4 tbsp. l. chopped pepper,
• 8 cloves of garlic.

Garlic and pepper are turned into a homogeneous mass using a blender or meat grinder and put into the refrigerator.

Step-by-step recommendations for salting:

1. Cut the heads of cabbage into 4 parts.
2. Boil water and dissolve salt in it.
3. Place the cabbage in a container and fill with brine.
4. Leave in a warm place to ferment.
5. After a day, drain the brine and coat all the cabbage pieces with the spicy mixture.
6. Place the workpieces back into the container, fill with brine, and press with pressure.

The appetizer is ready in 2-3 days. All this time it is kept in a warm room so that the fermentation process does not stop.

Reference. Wear rubber or plastic gloves when using and preparing hot paste. This will protect the skin of your hands from burns.

With vegetables

Salad for storing for the winter is made with a vinegar-based marinade.

Prepare:

• 1 kg coarsely chopped cabbage;
• 0.5 kg bell pepper in large strips;
• 0.5 kg finely chopped onions;
• 1 chopped hot pepper.

The marinade is prepared from 1 liter of water, 100 g of sugar, 50 g of salt and 100 ml of apple cider vinegar. Bring the water to a boil, remove from the stove and add all the ingredients.

Chopped vegetables are mixed in a large saucepan and seasoned with hot marinade. The salad is placed in clean, dry jars and sealed with sterile lids.

Reference. Thanks to its mild taste, Chinese cabbage goes well with almost all vegetables. As a base, it is suitable for both spicy and regular salty preparations.

With pepper

Sweet pepper lovers will love this quick and easy recipe.
Prepare:

• cabbage pieces - 2 kg;
• bell pepper and onion into strips – 1 kg each;
• finely chopped chili pepper - 1 pc.

The vegetables are mixed and placed tightly in a glass container. Prepare the marinade: add 100 g of salt, 200 g of sugar, 1/2 tbsp to 2 liters of boiling water. apple cider vinegar.

Stir and remove from heat. Pour hot liquid over the vegetables and seal the jars.

With Chinese pear

Pickles to which fruit is added have an unusual taste. Chinese cabbage is salted with Chinese pear, and black radish is added for spiciness.

How to pickle BEIJING CABBAGE for the winter?

In Korea, a popular dish is kim chi, made from Chinese cabbage. I offer a simpler pickling recipe, adapted to our country and our products. The cooking method is quite simple; there is no need to find “overseas” ingredients. The taste of the finished snack is spicy, moderately salty, and you will feel a crunch on your teeth.

• Beijing - 8 kg
• hot chili pepper - 100-150 gr.
• garlic - 150-200 gr.
• coriander seeds - 1 tbsp.

Brine per 1 liter of water:

1. Wash the cabbage and renew the cut from the bottom. There is no need to cut the stalk inside, it should hold the leaves. Cut each head of cabbage in half, then into 2 or 3 pieces lengthwise (depending on size).

2. Place all the pieces of pekinka in a large saucepan or enamel bucket, compacting them.

3.Now prepare the brine. For one kilogram of cabbage you will need 1 liter of water. In cold water, simply stir the salt until it dissolves. Fill the workpiece with saline solution, cover it with a plate and place pressure.

4.After a few hours, the cabbage will release juice and it will cover all the vegetables. Just keep the Peking in the brine for a day, no longer is necessary, otherwise it will be over-salted.

5.The next day, remove all the pieces from the pan. Prepare garlic and pepper paste. First, grind these spicy ingredients through a meat grinder, add coriander to them and mix.

6. Wear gloves to avoid burning your hands when handling hot peppers. Take one piece of cabbage at a time and coat each leaf with the spicy mixture using your hands. The more you spread, the sharper the taste you will get. Here, focus on your preferences.

7.Put the whole peking back into the pan and press down so that it lies tightly. And apply the pressure again, like the first time. And leave it to gain flavor for 3 days. There is no need to stir, but 1-2 times a day you need to raise the pressure for a few minutes.

8.After three days you can already eat this snack. It can be stored for several months in a cool place - refrigerator, cellar, balcony. Just put it in clean jars and refrigerate. All spicy food lovers must salt cabbage according to this recipe!

How and with what to serve this appetizer

Salted Chinese cabbage is a universal dish that successfully serves as an independent snack. Decorated with greens or olives, such a preparation is appropriate even on a festive table.

Often used in preparing first courses and salads. Goes well with potatoes, rice, meat as a side dish or addition to it.

Selection and preparation of Chinese cabbage for pickling

Truly healthy and tasty preparations are made only from high-quality raw materials.

Which heads of cabbage do you choose:

• rich white-green color;
• with elastic, well-developed leaves;
• no unpleasant odor;
• loose, but not flaccid.

Before preservation, each head of cabbage is carefully inspected, damaged and dried leaves are removed. Then rinse under running water and leave to dry.

Reference. Heads of cabbage with signs of severe wilting are not used for pickling. Such specimens are only suitable for immediate preparation of fresh and hot dishes after cleaning from damaged parts.

Useful tips and tricks

Korean-style Chinese cabbage will have the desired texture and taste, and will also provide benefits to the body if the following nuances are taken into account during the preparation process:

• if the recipe uses heat treatment, it should be minimal, otherwise the cabbage will soften to a puree;
• To wash away debris and slugs between the leaves, it is recommended to place the head of cabbage in a container with salted water for approximately 15-20 minutes. After this, the cabbage should be rinsed in running water;
• if the cabbage is purchased in advance, it is recommended to store it in a food bag in the refrigerator to prevent it from getting too windy;

• It is advisable to marinate Chinese cabbage with sea salt, it extends the shelf life and increases the nutritional properties of the dish;
• To avoid burning your hands with hot spices, it is recommended to wear medical gloves when pickling cabbage;
• It is recommended to add only white (table) vinegar to the marinade;
• for pickling, it is advisable to choose denser heads of cabbage and remove the top green leaves from them;
• To make the cabbage juicy, you should not use too heavy a load. Since it will squeeze out excess juice from the leaves and will not allow the vegetable to absorb enough marinade.

It is not recommended to store fresh Chinese cabbage for longer than 1 week, even if the rules are followed. It should be borne in mind that washed cabbage quickly begins to rot, so it is recommended to wash the vegetable immediately before cooking. But the Korean marinated product can be stored for up to 9 months.

Author: Kotlyachkova Svetlana

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Features of Chinese cabbage

Chinese cabbage contains acids, vitamins, minerals and fiber. By salting, you can preserve the beneficial properties of this vegetable for a long time.

“Beijing” strengthens the immune system, saves from vitamin deficiency, helps cleanse the body and normalize metabolism. It is included in the diet when fighting excess weight, diseases of the nervous system and heart, and hormonal disorders. The calorie content of such a snack is 15 kcal per 0.1 kg of product.

To prepare Chinese cabbage, you need to follow some nuances:

• When cooking, vegetables are not subjected to long-term processing;
• salting requires a long time, from several days to one month;
• It is not recommended to serve the snack with dairy products to avoid causing stomach upset.

How to pickle the classic way

For regular pickling, you only need salt, water and a container of a suitable size. The cabbage itself is pre-prepared: the lower parts of the heads are removed, then each is cut in half or quarters.

Ingredients and proportions

For 10 kg of cabbage you will need 1 kg of salt and 1.2 liters of water. The amount of salt can be reduced to 0.5 kg.

Add spices to taste - bay leaf, cloves, peppercorns. But even without additional ingredients, you get a rich, pleasant taste.

Cooking instructions

The liquid is pre-prepared: water is brought to a boil and salt is dissolved in it.

Korean cabbage with vinegar

Peking cabbage for the winter in marinade turns out to be completely different in taste. It is piquant, with a spicy aroma. It is stored much better and longer than all the preparations described above.

• Chinese cabbage - 2 kg;
• granulated sugar - 100 g;
• table salt - 30 g;
• clean water - 1.2 l;
• chili pepper - 2 pcs.;
• table vinegar - 200 ml.

1. Process the main ingredient, rinse and cut into thin strips. Peel the hot pepper, rinse and chop into small cubes.
2. Place the cabbage in a saucepan, add salt and pepper. Stir and refrigerate for 60 minutes.
3. Pour the liquid into a saucepan, add the remaining salt, granulated sugar and acid. Boil. Remove from heat, stir until ingredients are completely dissolved.
4. Place the vegetable mixture tightly into sterile jars and fill with hot marinade. Roll up hermetically and leave wrapped to cool. Put it in the cellar or refrigerator.

There are many options for canning Chinese cabbage. Instead of herbs, it is allowed to use a ready-made seasoning mixture for Korean salads. The main thing is not to overdo it. Otherwise, it will be impossible to eat the product.

Chinese cabbage has the same beneficial properties as white cabbage. But preparing it for the winter is easier and its taste is more delicate and soft.

It does not produce tart juice, which is good for almost everyone to drink. Let's find out how to properly salt Chinese cabbage. If you like spicy Chinese cabbage, recipes for cooking cabbage can be found here.

Salted cabbage

The vegetable can be pickled and salted. The appetizer turns out bright and aromatic. Let's figure out how to salt Chinese cabbage in Korean, tasty and quick.

An important cutting process

Peel the cabbage, rinse and cut into strips. Place in a convenient bowl, add table salt, clove inflorescences, pepper and bay. Stir thoroughly.

Fill the jars with the spicy mixture, compacting well. Cover with gauze and place a heavy weight on top. Place in a cold room and leave it like this for 30 days. If foam forms on the surface, it must be regularly removed and the contents pierced to release excess air. Rinse the gauze in running water.

Chinese cabbage with tomatoes

Pickling Chinese cabbage in Korean has a bright, spicy flavor. Lovers of savory dishes will especially like it. Cabbage can be prepared quickly in just 2 days, but can be stored for 3-4 months.

Products:

• cabbage - 1.5 kg;
• tomatoes - 1.5 kg;
• chili - 45 g;
• rock salt - 75 g;
• garlic - 12 cloves.

Next we proceed like this:

1. Prepare the cabbage and rinse. Cut into long slices, combine with salt and put under a press for 24 hours. Drain the resulting brine, mash the ingredients with your hands, and squeeze out.
2. Wash the tomatoes and cut into slices. Peel and chop the garlic and chili. Mix the ingredients and puree until smooth using a kitchen blender.
3. Place hot tomato paste in a container with cabbage, stir and put under pressure again for a day. Transfer the snack into clean, dry jars, close and put in the refrigerator.

Recipe Variations

Many housewives adapt the classic recipe to their taste. Spicy herbs, hot seasonings, other vegetables and even fruits are added. The preparation time is reduced if you need to get quick results.

Fast way

A quick, spicy, crispy snack can be made in 6-8 hours if you use a marinade with the addition of vinegar.

First prepare the vegetables:

• 500 g cabbage cut into large pieces;
• 1 large carrot, chopped on a Korean grater;
• 3 cloves of garlic, finely chopped;
• Place the ingredients in one bowl and add a pinch of coriander.

Then prepare the marinade:

1. Mix 70 ml of vegetable oil, 2 tsp. table vinegar (9%), sugar and salt 1 tsp each.
2. Heat the mixture slightly, pour it into the vegetables and stir.
3. After cooling, put it in the refrigerator for several hours.

Kimchi in Korean

This spicy preparation is a national Korean dish. Spicy Korean cabbage is also eaten as a vitamin-warming product during colds.

For 1 kg of cabbage you will need:

• 1 liter of water,
• 3 tbsp. l. salt,
• 4 tbsp. l. chopped pepper,
• 8 cloves of garlic.

Garlic and pepper are turned into a homogeneous mass using a blender or meat grinder and put into the refrigerator.

Step-by-step recommendations for salting:

1. Cut the heads of cabbage into 4 parts.
2. Boil water and dissolve salt in it.
3. Place the cabbage in a container and fill with brine.
4. Leave in a warm place to ferment.
5. After a day, drain the brine and coat all the cabbage pieces with the spicy mixture.
6. Place the workpieces back into the container, fill with brine, and press with pressure.

The appetizer is ready in 2-3 days. All this time it is kept in a warm room so that the fermentation process does not stop.

Reference. Wear rubber or plastic gloves when using and preparing hot paste. This will protect the skin of your hands from burns.

With vegetables

Salad for storing for the winter is made with a vinegar-based marinade.

Prepare:

• 1 kg coarsely chopped cabbage;
• 0.5 kg bell pepper in large strips;
• 0.5 kg finely chopped onions;
• 1 chopped hot pepper.

The marinade is prepared from 1 liter of water, 100 g of sugar, 50 g of salt and 100 ml of apple cider vinegar. Bring the water to a boil, remove from the stove and add all the ingredients.

Chopped vegetables are mixed in a large saucepan and seasoned with hot marinade. The salad is placed in clean, dry jars and sealed with sterile lids.

Reference. Thanks to its mild taste, Chinese cabbage goes well with almost all vegetables. As a base, it is suitable for both spicy and regular salty preparations.

With pepper

Sweet pepper lovers will love this quick and easy recipe.

Prepare:

• cabbage pieces - 2 kg;
• bell pepper and onion into strips – 1 kg each;
• finely chopped chili pepper - 1 pc.

The vegetables are mixed and placed tightly in a glass container. Prepare the marinade: add 100 g of salt, 200 g of sugar, 1/2 tbsp to 2 liters of boiling water. apple cider vinegar.

Stir and remove from heat. Pour hot liquid over the vegetables and seal the jars.

With Chinese pear

Pickles to which fruit is added have an unusual taste. Chinese cabbage is salted with Chinese pear, and black radish is added for spiciness.

Step by step recipe:

1. Cut 3 heads of cabbage into quarters.
2. Peel 2 radishes and chop into thin slices.
3. Cut 1 pear into thin slices, remove the core.
4. Finely chop 3 cloves of garlic.
5. Mix vegetables, adding 60 g of salt.

Place the mixture in the prepared container and press down with pressure. After a day of fermentation, the appetizer is ready. It is served seasoned with vegetable oil.

Reference. The Chinese pear can easily be replaced by any other one with dense pulp and a sweet and sour taste.

With vinegar

The peculiarity of this recipe is the use of hard, thick parts of cabbage leaves. The green soft parts of the head of cabbage have another use - in fresh salads.

How to cook:

1. Chop 1 kg of thick white leaf bases into large strips.
2. Add one crushed hot pepper.
3. Add 1 tbsp. l. salt.
4. Stir and put in the refrigerator to release the juice.
5. Boil 100 ml of table vinegar (9%) and pour 5 tbsp into it. l. Sahara.
6. Pour marinade into vegetable mixture.

Simple option

Korean dishes are distinguished by their exquisite taste and bright spices. For this reason, salads are spicy and piquant. The Korean-style Chinese cabbage recipe is quick and easy, suitable for home cooking. Stores well in a cool place until cold weather sets in.

• cabbage - 1.5 kg;
• rock salt - 45 g;
• filtered water - 1.5 l;
• chili pepper - 60 g;
• garlic - 13 cloves.

1. Clean and prepare Chinese cabbage. Chop into large slices. Pour clean liquid into a saucepan, add canning salt, and bring to a boil. Cook until completely dissolved.
2. Pour hot brine over the cabbage, cover and leave on the kitchen counter for a day. The contents must cool completely.
3. Remove the peel from the garlic cloves and chop into thin rings. Remove the stem and seeds from the hot pepper and cut into strips. Place in a small glass jar and add 2 tablespoons of clean water.
4. Drain the resulting juice and brine from the cabbage. Brush the slices with the garlic-pepper mixture. Place under a press for 2 days, putting it in a cool place. After the time has passed, put the spicy salad into jars and roll up.

Korean-style instant cabbage

Korean-style Chinese cabbage, prepared using the quick method, is distinguished by its greater retention of nutrients and unique taste.

What ingredients will you need?

To marinate a fork weighing about 1 kg you need to prepare:

The amount of black and hot pepper can be adjusted depending on the desired spiciness of the dish.

Step-by-step cooking process

It is recommended to quickly pickle cabbage in Korean according to the points described below:

1. It is recommended to check the cabbage for the presence of slugs, then remove the green outer leaves and cut out the stalk.
2. Cut the forks into 2 parts along the growth. Next, the halves need to be cut into large squares. Place the cabbage in a deep enamel container.
3. It is recommended to cut washed cucumbers into 2 parts (also along the growth). Then cut each half into slices. Transfer the chopped cucumber to the cabbage.
4. It is advisable to cut the carrots into long and thin strips. You can use a special grater. Carrots should also be placed in a container with cabbage.

Quick pickled cabbage can be served an hour after all manipulations are completed. At the same time, it is recommended to put it in small salad bowls. Red currant berries can be used as decoration.

Chamcha

The preparation turns out bright, rich and tasty. It can be made with various vegetables, therefore, the recipe may be slightly different for each housewife. Let's consider another option for salting Chinese cabbage.

• Chinese cabbage - 2 kg;
• clean water - 3 l;
• table salt - 90 g;
• sweet capsicum - 0.6 kg;
• chili - 70 g;
• garlic - 2 cloves;
• soy sauce - 20 ml;
• coriander - 10 g;
• ginger root - 20 g;
• ground black pepper - 10 g.

1. Pour the liquid into a saucepan, boil and add a little salt (2 tsp). Process the cabbage, rinse, and chop into medium-sized strips. Place in hot water, cover, put under a press and put in a cool place until cooled. After cooling, remove the pressure and leave to ferment for 2 days.
2. After the time has passed, squeeze the cabbage out of the brine and pour out the liquid.
3. Peel the sweet pepper, rinse and cut into strips. Add to cabbage. In a blender, mix the peeled chili, garlic, ginger root and other seasonings. Grind until pureed.
4. Combine all components, mixing thoroughly. Cover and leave on the table for a quarter of an hour. Place in sterile jars and keep warm until bubbles begin to appear in the containers. Then immediately put it in the cold.

Storage methods at home

If the recipe does not provide for sterilization of jars, then pickling is not suitable for long-term storage. The maximum shelf life of such a dish is 7–10 days. If salting is carried out with sterilization, the shelf life can last up to three months. The optimal place for placing pickles is considered to be a dry, cool place (basement, refrigerator).

Delicious pickled Chinese cabbage salad can be prepared in a variety of ways. Regardless of the recipe you choose, the dish will turn out tasty and rich in vitamins. There is, however, a small drawback: pickling is not suitable for long-term storage, so you won’t be able to stock it for a long time.

How and with what to serve this appetizer

Salted Chinese cabbage is a universal dish that successfully serves as an independent snack. Decorated with greens or olives, such a preparation is appropriate even on a festive table.

Often used in preparing first courses and salads. Goes well with potatoes, rice, meat as a side dish or addition to it.

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