How to store cabbage: useful tips
Cabbage, known for its versatility and affordability, is highly regarded in many cuisines around the globe. It can be used in various dishes like cabbage rolls, coleslaw, and stir-fries, making it a beloved ingredient. While cabbage has a relatively long shelf life compared to other fruits and vegetables, it still requires proper storage to ensure its longevity. This was reported by SSPDaily.
Choosing the Right Cabbage
The preservation of cabbage starts even before you bring it home. While there are different variations available, such as red, green, Napa, and Savoy cabbage, the most commonly found variety is green cabbage. When selecting cabbage, opt for heads that are firm, heavy for their size, and have tightly attached leaves, as this reduces air contact. Additionally, avoid any bruised, wilted, or discolored cabbages, as these are signs of aging.
Proper Storage of Whole Cabbage
To keep a head of cabbage fresh for longer, it is best to store it in the refrigerator in its whole and unwashed form. Cutting the cabbage before refrigeration can lead to faster spoilage due to vitamin C loss. Simply place the unwashed head in a plastic bag and keep it in the crisper drawer. This storage method can extend the shelf life of cabbage heads for up to two months.
Preserving Partial Heads of Cabbage
If you have a partially used cabbage, consider storing it carefully to prevent wastage. Although a partial head won't last as long as a whole one, you can still keep it fresh for up to three days. For storage, tightly wrap the remaining portion in plastic wrap and refrigerate it in the crisper drawer. For pre-bagged shredded cabbage, refer to the best-by date for freshness.
Extending Shelf Life through Freezing and Fermentation
If you want to further extend the shelf life of cabbage, you can explore two preservation techniques: freezing and fermenting.
Freezing Cabbage
To freeze cabbage without compromising its texture, you'll need to give it a quick blanching treatment. Start by washing the cabbage thoroughly, then cut it into wedges. Blanch the wedges in boiling water for about 90 seconds, followed by immediate immersion in an ice bath. After drying, arrange the wedges in a single layer on a baking sheet and flash freeze before transferring them to a freezer-safe bag. Properly frozen cabbage can last for up to nine months in the freezer. Thaw frozen cabbage by leaving it in the refrigerator overnight.
Fermenting Cabbage
Fermenting cabbage creates sauerkraut, an excellent addition to various dishes. Homemade sauerkraut is simple to make using leftover cabbage. Here's the process:
- In a bowl, combine five pounds of thinly sliced cabbage, one thinly sliced onion, three tablespoons of sea salt, and three cloves of minced garlic.
- Pack the mixture into a food-grade plastic bucket, and you'll notice that the salt draws out the water, creating its own brine.
- Place a water-filled plastic bag on top of the mixture to keep the cabbage submerged and shielded from air exposure.
- Leave the cabbage to ferment for one to four weeks, depending on your desired tanginess. Ensure the temperature remains below 70 degrees F in a cool, dry location.
- After fermentation, transfer the sauerkraut to an airtight container and store it in the refrigerator, where it will remain fresh for up to six months. For longer-term preservation, refer to canning guidelines.
Spotting Spoiled Cabbage
If you're unsure whether cabbage has gone bad, trust your senses. Give it a quick sniff - any off or unpleasant odor indicates spoilage. Additionally, soft and discolored leaves are clear signs that the cabbage should be discarded. When in doubt about its freshness, it is best to err on the side of caution and dispose of it to avoid any health risks.
By following these tips, you can maximize the shelf life of your cabbage, reduce waste, and enjoy its crispness and flavor in a variety of dishes for an extended period.