cabbage is a large one, and it usually takes several times to finish eating, but the cabbage that is refrigerated in the refrigerator easily loses moisture, and sometimes it is forgotten in the refrigerator, and it has spoiled when I think of it. When the price of vegetables is cheap, it is not easy to keep fresh after buying several pieces. In fact, whether you need to refrigerate it in the refrigerator or not, you can keep the cabbage fresh and fresh. Let's take a look at the experts' tricks to preserve cabbage.
3 ways to preserve cabbage
1. A cold storage method that does not lose moisture
Chiyoko Tokue, a former professor at Tokyo Agricultural University, described the preservation of cabbage in his book "How to keep fresh ingredients". She pointed out that the moisture of cabbage starts to drain from the center. Therefore, if the cabbage has been refrigerated for a long time, the outer layer loses moisture, and the leaves become shrunk and no longer crisp. If you want to keep the fresh taste of cabbage, you can use the following method to refrigerate:
1. First, peel off the two outer leaves. Since cabbage is planted with pesticides several times, the outer layer is easily contaminated by pesticides.
2. Use the tip of a knife to dig out the choy sum.
3. In the hollowed out part, insert a soaked toilet paper towel to provide moisture.
4. Wrap the whole dish in newspaper, put it in a plastic bag, seal it slightly, and put it in the refrigerator for storage. The
shelf life is about two weeks. If you want to further reduce pesticides, you can soak in hot water for half a minute before cooking; if eaten raw, soak in water for five minutes.
2. A method of planting and preservation that does not require a refrigerator.
gardening expert Lin Huilan shared on Facebook that vegetable farmers work hard to grow cabbage, but they cannot sell good prices when they harvest them. She is sympathetic to vegetable farmers and often buys several cabbages at a time. But for so many cabbages, she would not store them in the refrigerator, but instead used planting methods to keep them fresh.
1. Peel off the outer leaves, and cut off the vegetable stems around the cabbage roots to prevent the vegetable stems from rot after touching water or soil.
2. Find outdoor flower gardens and other places where you can plant, first loosen the soil with a shovel, then shape the soil into a tip, and insert the shaved cabbage root into the soil facing the tip.
3. Put the surrounding soil back under the cabbage, and press the cabbage into the soil.
4. Spray the soil wet.
is easier to lose water, rot and shrink than in the refrigerator. Cabbage will always remain fresh and hydrated in the soil. And the appearance is full and beautiful, you can also enjoy it as a potted plant.
3. Preservation as kimchi
In addition to fresh preservation, cabbage can also be made into delicious kimchi. Foodie Wu Enwen talked about how to make Sichuan kimchi in "Wu Enwen’s Happy Kitchen":
Ingredients: 1 large cabbage, 1 white radish, 1 carrot, ginger, pepper, pepper, 50 to 70 grams of salt, 3 liters of cold boiling water.
container: 5 liter glass jars are washed and air-dried.
1. Wash the cabbage leaves, drain and tear them into small pieces.
2. Cut white radish and carrot into long strips and slice ginger.
3. Put the cut ingredients and spices into a glass jar. The leaves of the cabbage are relatively fluffy, so you can press them when you put them; the pepper is easy to float, so it is recommended to put it in the middle.
4. Half a pot of cold boiling water, add salt and stir well, then pour the salted water into a glass jar. The water should cover all the ingredients.
5. Cover and marinate. It can be opened once every 1 to 2 days to release the gas produced by fermentation.
does not need to put vinegar, let the ingredients ferment to produce sour taste. In the production process, also pay attention to the pots and utensils not to touch the oil, otherwise it will easily spoil the ingredients.
The time for pickling to pickle depends on temperature changes and bacteria. Usually after marinating for 3 to 4 days, you can open it to taste. If the acidity and taste of the dish are what you like, it is fine, and then put it in the refrigerator, it will naturally stop fermenting; if it is kept at room temperature , It will continue to ferment. The leftover kimchi juice can also be put in the refrigerator and used as old marinade after a week.
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