To enjoy the fresh taste of cabbage, you need to know how to store it. There are several methods you can use, from root cellars to refrigerators. However, if you plan to use frozen or pre-packaged products, you should remember that they may be better stored away from direct sunlight.
The best way to store cabbage is whole, unwashed until you’re ready to use it. If you cut into it, it will lose vitamin C, hastening its deterioration. A head of cabbage should be placed in a plastic bag and kept in the fridge’s crisper drawer. When preserved in this fashion, a head of cabbage can last up to two months.
How to Store Cabbage?
Because it stores so well, cabbage, a cruciferous vegetable, is frequently referred to be a cool-season crop. Fresh cabbages are only available at specific periods of the year, but there are several ways to preserve this vegetable all year. You can take advantage of its nutrients by storing it in the refrigerator, enjoying its crisp freshness in the short term, and building sauerkraut that is a tasty appetizer in the long term.
You can only do this if you have a rudimentary understanding of how data is stored. Cabbage can quickly begin to rot if a single step in the storage process is done incorrectly. You can be creative with the storage options rather than letting this vegetable decay in your refrigerator without enjoying its benefits. If you pack the cabbage properly, you may keep it for anywhere between a week and a year.
General Cabbage Storing Tips
- Pick heavy for their size, brightly colored cabbage heads. This will guarantee safe storage. Avoid cabbage that is limp and spongy, as it may rot quickly.
- Do not cut a head of cabbage if it is completely unspent. Cutting it could cause it to lose its vitamin C and deteriorate more quickly. To successfully store it, place the entire head in the refrigerator or root cellar.
- Store the cabbages at 32°F to 40°F temperatures and 85% to 95% humidity to keep them as fresh as possible.
- Avoid washing or removing the outer cabbage leaves when using cold storage techniques.
- To avoid damaging the vegetable’s skin and turning it black, chop the cabbage using a stainless steel chef’s knife.
Pre-Packaged Cabbage
Pre-packaged cabbage is convenient, but it can still spoil if stored incorrectly. The best way to store it is to keep it in an airtight container. This will prevent oxidation and keep it fresh.
When storing cabbage, it is a good idea to store it in the crisper drawer of your refrigerator. Leaving it out will cause it to wilt and become discolored.
Another way to store cabbage is to store it in a freezer bag. A plastic bag will prevent moisture from entering the container, extending the shelf life.
To preserve the freshness of your pre-packaged cabbage, it is important to check its expiration date. If it is past its expiration date, you should discard it.
Before storing your cabbage, it is a good idea to wash it thoroughly. This will remove any bacteria or fungi that may have accumulated. It is also a good idea to avoid storage in a warm environment.
Refrigerate Cabbage
When storing cabbage in your refrigerator, you want to store it in a way that protects the vegetable from rot and insect infestations. There are several ways to keep your cabbage fresh.
The first and simplest way is to keep it whole. For this, you should place the leaves in a container with good insulation. This will help keep the moisture in the cabbage out of the container.
Next, wrapping the cabbage in plastic or aluminum foil is a good idea. If you do this, you can expect it to wilt sooner than if you stored it on paper.
After you have done this, you should rinse it thoroughly. You can do this by dipping the cabbage in cold water. You can also use a soft-bristled brush. Rinsing the cabbage will remove some of the dirt trapped between the leaves.
You can store cooked cabbage in the refrigerator for a few days. Make sure to use airtight containers and date the contents.
Freezing Cabbage
Freezing cabbage is an easy way to add this nutritious vegetable to your meals. You can use it in various ways, including cooking soups, casseroles, and stews. Frozen cabbage is also excellent for adding to rice and tomato–meat sauce. But you should always take care of it and store it properly to ensure it lasts as long as possible.
One of the main things you should remember when freezing cabbage is to keep it at a constant temperature. This will help maintain the texture of the cabbage. If you freeze it without proper cooling, you may develop a freezer burn. So, it’s best to store it in a refrigerator, where it can thaw when needed.
Before you freeze your cabbage, you must blanch it. Blanching will preserve the vegetables’ color and prevent some nutrients from escaping. For fresh and firm cabbage, it’s best to blanch it in boiling water for just a few minutes. Afterward, you’ll need to dry it thoroughly before freezing it.
Reference: Improvement of storage ability in cabbage
The history of cultivated plants provides numerous cases where breeding improvement has significantly contributed to the improvement of storage ability in various plant species. For a long time, cabbage groups of varieties have existed, with a time of development and storing abilities tailored to the varied seasons. However, more breeding improvement is still necessary, particularly where traits currently lacking must be introduced into the assortment. This is likely to be the situation in the future as well.
The key forces driving the creation of the various groups have been selection pressures on storage ability, seed cabbage quality, and consumer demand for cabbage during various seasons. Early cabbage, harvested 50 to 80 days after sowing in this country, appears to have lost its ability to be preserved as an edible item for over a few weeks. Autumn cabbage, with a growing season of 80-110 days, is only appropriate for short-term storage.
What to Look for When Buying Cabbage?
There are a few things to consider when purchasing a head of cabbage, whether you are purchasing it from the grocery store or your neighborhood farmers’ market. The cabbage head should initially feel substantial for its size. Savoy and napa cabbage will feel lighter than the denser heads of red and green cabbage, which will vary depending on the type.
Opt for a colorful cabbage head, whether red, purple, or vivid green. Skip the cabbage head if it has brown spots or is discolored. Also, avoid cabbage heads with wilted, torn, or holey leaves. When purchasing napa cabbage, avoid any that have leaves with what appear to be dry tips.
How to Store the Head of Cabbage?
When you have the ideal cabbage head in your possession, keep it properly so that it will be delicious, fresh, and ideal when preparing these roasted cabbage steaks.
- When you are ready to utilize the cabbage, wash it.
- Put your cabbage in the crisper drawer or a big plastic storage bag to preserve its natural moisture.
- Ideally, don’t clip it. A cabbage that has been cut may begin to discolor and lose moisture much more quickly than a head of cabbage would. To lock in moisture and reduce air exposure, if you have a partial head of cabbage, make sure to store it in an airtight container.
- Although they can survive up to two months when stored correctly, cabbage should be used within a month of purchase.
Do you Need to Wash Cabbage?
Before eating cabbage, there is no need to wash it. The leafy vegetable cabbage is already clean because it is cultivated in the ground. You’ll lose some of the nutrients and flavor in cabbage if you wash it.
Before using cabbage leaves in a recipe, clean off any mud or debris that may be stuck.
There are a few considerations to make when rinsing cabbage.
1. Dirt, dust, and bacteria are present on the leaves of a head of cabbage. So it’s imperative to wash them before using them in a recipe. Before handling any food, you should wash your hands to eliminate bacteria.
2. It’s crucial to avoid oversoaking or rinsing your cabbage since this could make it rot more quickly than usual. Additionally, some of the healthy minerals that are best consumed raw will be lost in the water.
3. To prevent your cabbage from going bad before you’ve finished using it all if you decide to soak or rinse it, make sure to dry it completely before putting it in the refrigerator.
How do you know if Cabbage is Bad?
Although cabbage is a great vegetable, it can spoil. Here are some signs that your cabbage has spoiled if you’re not sure.
1. The Aroma
Your cabbage’s smell will easily indicate whether it is bad or not. Give your cabbage a sniff to see whether it’s not nice. If something smells strange, it has probably gone bad.
One of the best indicators of whether or not cabbage is terrible is its fragrance. Your cabbage will smell sour and pungent if it has gone bad. This indicates it’s time to get rid of your cabbage.
2. If the Leaves are Yellowing or Wilting.
The plant may require more water if its leaves are wilting or turning brown. Additionally, if your plant is wilting, try giving it a little spray of water. If that doesn’t work, try giving it a 15-minute soak in water while the pot is submerged in water.
3. If there are Wilted or Browning leaves
You may be certain that cabbage has gone rotten if the leaves are wilted or beginning to turn brown. However, using them in cooking is probably safe if they’re still green.
The cabbage has probably been inadequately stored if it appears hard and firm, yet the leaves are withering or becoming brown. If you purchase fresh cabbage in this manner, don’t cook it immediately; instead, keep it in your refrigerator in an airtight container until you’re ready to use it.
4. It’s Mushy or Soft
If your cabbage is mushy and soft, there is likely a problem. A lack of water or an excess of moisture may be to blame for the outer leaves’ decay and collapse.
The answer is straightforward: trim away damaged portions after removing unhealthy leaves from the cabbage head. If your cabbage has more than one layer of damaged areas on the outside, you might want to throw it away entirely because trying to salvage it won’t make it any better.
Does Cabbage Smell Bad?
The way the cabbage is grown and processed can affect how it smells. White, red, and savoy cabbages are the three varieties. Red cabbage has a harsher, more bitter flavor than white cabbage, which has the mildest flavor. The most delicate-tasting cabbage is savoy, which, when cooked, resembles curly-leaf lettuce.
Additionally, cabbage has a powerful smell that is rather intense. The smell of cabbage is often associated with being “clean” or “fresh”; however, some people may find it upsetting.
It is also inherently excellent, but when cooked, it takes on a faint garlic or onion flavor and releases a lovely perfume.
Conclusion
The best techniques for storing cabbage in your fridge have been highlighted in this post. There are numerous ways to do it.
The food cabbage is rich in organic minerals that the body needs. Additionally, it is a great provider of vitamins K and C. The cabbage’s nutrients will be preserved while helping to keep it fresh.
So, store it in an open-ended plastic bag so the cabbage can dry out and prevent rotting.