A rich autumn harvest is a joy for every summer resident. Fruits and vegetables contain a whole range of vitamins and microelements, but not everyone succeeds in keeping vegetables fresh for a long time. In order to be able to enjoy delicious cabbage soup in winter, a tradition has been developed to ferment cabbage in autumn. But there is a way to keep cabbage fresh for a long time.
Instructions
Step 1
Select the densest and most resilient heads of cabbage that do not have external damage. Light heads of cabbage, the leaves of which are not very close to each other, will quickly deteriorate and therefore are not suitable for long-term storage.
Step 2
Remove the top leaves from the selected cabbage heads that do not fit snugly to the surface. Leave some green leaves on the head of cabbage if possible. Their main function will be to protect the more gastronomically valuable white leaves from the negative external influences of the storage environment.
Step 3
The stem of the cabbage is a stalk, cut off to the very base of the head so that it protrudes no more than one centimeter.
Step 4
Heads of cabbage prepared in this way should be wrapped tightly, in two or three layers, in household packaging film for food. The most convenient film for this is thirty to forty centimeters wide. After that, lower the cabbage into the cellar. There are no special requirements for the placement of heads of cabbage in the cellar. They can be hung in nets or simply laid out on existing shelves.
Step 5
At least once a month, the cabbage should be examined, and the upper leaves that have begun to rot should be removed, preventing the lesion from spreading to the entire head of cabbage. After removing the spoiled leaves, the cabbage can be wrapped again with foil and stored again. If several layers of cabbage leaves have been damaged, such heads of cabbage should not be stored further, and after removing the rot, they should be thoroughly washed and can be eaten. In the spring, the procedure for inspecting and rejecting cabbage should be done at least twice a month.
Step 6
Subject to all storage conditions, such cabbage can remain fresh all year round, until the next harvest.
