Is it possible to freeze sauerkraut in the freezer?

I looked at the thermometer outside the window. Now in my residential area it’s five degrees plus, the temperature is fluctuating. And memories of a barrel of frozen sauerkraut, which year after year was forced to show off on my balcony all winter, came flooding back. This happened a long time ago, in the 80s of the last century. It's sad to remember))

I decided to remember my long-suffering frozen cabbage for a reason. The memories are inspired by recent events, when daily recommendations are heard on the topic of “tightening your belts.” And the prospect of seeing empty shelves in the near future began to be seen quite clearly. The townspeople will probably have to ferment cabbage in barrels again))

In the old days, every year I fermented an enamel cabbage tank with a capacity of sixty liters and exposed it to harsh storage conditions on the balcony. This sauerkraut served as a source of survival. And until spring she was exclusively involved in cooking, that is: for sour cabbage soup, for stewing, for cabbage caviar with mushrooms, for filling pies and for other home inventions.

But as a salad, cabbage, displayed on a Moscow balcony and periodically freezing and freezing, is categorically unsuitable. Sauerkraut does not tolerate sudden changes in temperature. It too quickly turns into a cottony substance of an unpleasant grayish color. Of course, you can’t get poisoned from it, but you can only cook cabbage soup and stew it from it.

So for salad, even in harsh times, I always fermented cabbage separately and stored it in the refrigerator at a stable temperature. And now I keep a couple of cans of home-made pickled cabbage in the refrigerator. And as you eat, add a little more kvass according to the traditional old recipe: https://www.moscow-faq.ru/artic.

By the way, today white cabbage is quite expensive. I'm afraid that in the near future a huge tank of sauerkraut, prepared for the purpose of survival by a city dweller, may cost a pretty penny))

But in the hungry late Gorbachev times, fermenting cabbage was very profitable. After all, it cost only ten kopecks per keg in the store. And potatoes - the same ten))

Housewives often wonder whether it is possible to freeze white cabbage, fearing that the preparation will become tasteless or spoiled. In fact, cabbage heads tolerate low temperatures well without losing their nutritional and taste qualities. Cabbage is prepared in portions so that it can be used in food as needed, not only fresh, but also pickled or stewed, and if there are large freezers, even whole forks. Repeated freezing is not recommended, as the leaves become soft and the product loses its quality. Based on this, the home harvesting method is more reliable. The hostess herself monitors compliance with the temperature regime and the shelf life of the current preparations.

Recipe for freezing fresh cabbage

white cabbage 1 head

How to preserve frozen cabbage. What to do with frozen cabbage and can it be salted?

Night frosts often come as a surprise to gardeners. If the cabbage is not removed, it will freeze and become unsuitable for a long time.

In this article we will tell you whether it is possible to salt frozen cabbage and how freezing affects the taste properties.

If only the top leaves on the heads of cabbage are frozen, this will not affect the taste and beneficial properties in any way, but they are removed during preparation. If the cabbage is completely frozen, the pickled vegetable will become soft, with a less pronounced taste, and the appearance of the pickled product will resemble porridge.

If a vegetable has been frozen and thawed several times, almost all its beneficial properties will be lost.

Is it possible to salt or ferment

If the cabbage in the garden is frozen, can it be fermented? When a head of cabbage has suffered from frost, it cannot be immediately taken to a warm room - such a vegetable is defrosted gradually. If properly salted, it will be tasty, sweetish, but soft. Such cabbage will no longer be crispy, but it will be quite suitable as an ingredient for borscht or cabbage soup.

If the heads of cabbage were frozen in the garden bed or balcony, they are carefully inspected. Only the top leaves may be spoiled, then the inside of the vegetable will be suitable for cooking.

Important! Once frozen heads of cabbage are suitable for pickling. If the vegetable has been frozen and thawed several times, it is not recommended to use it.

The cabbage will lose all its beneficial and flavorful properties, and the inner leaves will begin to rot.

What to do with frozen cabbage

Frozen heads of cabbage are fermented, salted and used to prepare various dishes: borscht, cabbage soup, stewed with sausages or filled with eggs for pies.

This vegetable is not suitable for fresh salads and long-term storage.

Recipes - how to pickle or ferment frozen cabbage

There are many recipes for fermenting frozen heads of cabbage. We offer the most popular and easy to prepare.

When using any recipe, adhere to the general rules:

Late varieties are planted/purchased for pickling;
choose elastic heads of cabbage, without cracks, damage and signs of rot;
do not use iodized one - it will soften the vegetables even more;
do not ferment in aluminum - under the influence of acid it releases substances harmful to the body.

Housewives sometimes wonder whether cabbage needs to be specially frozen before pickling. This procedure will not improve the taste of the finished product and will negatively affect its characteristics: the cabbage will not be crispy, slippery, or soft.

Simple Ambassador

For simple salting you will need 3 kg of cabbage, 90 g of carrots and 3 tbsp. l. salt.

Cooking method:

Heads of cabbage are being chopped.
Grate the carrots on a coarse grater.
Mix vegetables and add salt.
Mash the mixture with your hands until the juice comes out.
After the juice has been released, the vegetables are placed in jars.
Cover with gauze and leave in a warm place for three days. The workpiece is pierced twice a day to release gases.
Transfer the finished product to the refrigerator or cellar.

With vegetables

For sourdough with vegetables you will need:

1 kg of white cabbage;
1 kg of cucumbers;
1 kg of sweet pepper;
1 kg of tomatoes;
2 kg carrots;
1 pod of hot pepper;
0.5 kg of green onions;
6 tbsp. l. salt.

Preparation:

Shred cabbage.
Grate the carrots on a coarse grater.
Cut the cucumbers lengthwise into 4 parts, and the tomatoes in half.
Remove the seeds from hot peppers.
Everything is mixed, salted and placed in jars.
Press down on top with a weight and leave for a week at room temperature.
The finished cabbage is stored in a cool place.

Spiced

You will need: 4 kg of cabbage, 120 g of carrots, cumin (to taste), bay leaf (to taste), allspice (to taste), 100 g of table salt.

How to prepare:

Shred the heads of cabbage and add grated carrots.
Mash the mixture, stir and add salt.
The bottom of the dish is covered with leaves and the vegetable mixture is laid out.
Add spices and compact tightly.
Pressed down with a load. Make sure to always cover the cabbage.
Place the container in a warm place for 6-7 days.
The finished product is stored in a cellar or refrigerator.

With sugar

Take 3 kg of cabbage, 90 g of carrots, 3 tbsp. l. salt and 1 tsp. Sahara.

Preparation:

Shred the cabbage and add grated carrots.
Mix everything, add salt and sugar. Knead the mixture with your hands.
Transfer the mixture into jars. Press down on top with a weight and place in a warm place for three days. The preparation will have a sweet and sour taste.

Recipe for freezing stewed cabbage

Cooking time: 15 minutes

Number of servings: 2

Energy value

In 1 serving of the finished product:

calorie content – 138 kcal;
proteins – 6.9 g;
fats – 7.3 g;
carbohydrates – 15.2 g.

Ingredients

stewed cabbage – 400 g.

Preparation

Cool the stewed cabbage and drain off excess juice. Place in small portions for meals or large portions for pies in ziploc bags and release excess air.
Place in the freezer on a tray and set the temperature to maximum for 1 hour. Then move them to a convenient place where they will be permanently stored.

Tip: quite large volumes of cabbage can be stewed by lucky owners of multicookers and pressure cookers, but one must take into account that excess moisture is not evaporated, as in a regular frying pan, so it is better not to add water at low pressure. It is important to stew correctly, using a minimum amount of oil, so as not to exceed the calorie content of the product.

Cabbage in the freezer

Freezing vegetables is recommended for the following reasons:

Nutrients are preserved and not destroyed at low temperatures.
If you freeze semi-finished products (cutlets) rather than whole heads of cabbage, then final cooking in a frying pan will take less time than creating a culinary masterpiece from scratch.

Housewives prefer to stock up on supplies, this helps save time in the future.

How to freeze cabbage correctly

Before freezing, any type of cabbage (white cabbage, kohlrabi, cauliflower) must be thoroughly washed. If Brussels sprouts or cauliflower are sent to the freezer for storage, they must first be boiled (for 2-3 minutes) so that the vegetable retains its shape and vitamins all winter.

White cabbage can also be heat treated in a suitable way before freezing, for example, by stewing it. Storing frozen stewed cabbage is no different from storing raw, shredded cabbage.

You need to freeze food and dishes in plastic containers or special bags that are hermetically sealed and do not let in extraneous odors from neighbors in the freezer. This is very important, since an open product, saturated with the aromas of other products, will be impossible to eat.

It is not recommended to freeze white cabbage as a whole head, preferably in finely chopped form (preparation for soup). First, the slices are sent to the freezer on a cutting board or large flat plate so that they “grab” while being at a distance from each other, and only then pour them into a container or bag. If you immediately pour frozen pieces into a storage container, they will stick together and it will be difficult to get exactly as much as you need for the chosen recipe.

Another option is to freeze shredded cabbage in small portion bags, so that each of them contains exactly the amount needed to prepare one dish.

However, there is an exception to this rule: if the head of cabbage is small and it is frozen for preparing cabbage rolls in the future, then this option is quite possible. A small whole head of cabbage (as it is also called, “forks”) is wrapped in cling film and placed in the freezer. When it's time to use it, take it out of the freezer and leave it at room temperature for a few minutes. While it has not yet completely thawed, the leaves can be easily removed entirely without tearing them into pieces. Each leaf is placed in boiling water, and now it is ready for the filling to be wrapped in it.

Sauerkraut is also suitable for freezing. It needs to be placed in portions into bags or containers in the same way as is done with raw vegetables. You can ferment cabbage yourself, using the old-fashioned method, or you can freeze purchased ones directly in existing containers.

Storing preparations in the freezer

The best place to store cabbage for the winter is the freezer, and in no case the balcony, even if it is currently -300C outside the window. The outside world cannot provide a consistently low temperature, and a period of frost can suddenly give way to a thaw.

Vitamins are preserved as much as possible during shock freezing, so it is recommended to set the temperature in the freezer as low as possible, for example, -240C.

The optimal shelf life is 6 months, and the maximum is 1 year, and after this period the vegetable begins to deteriorate and lose vitamins. It is recommended to attach a small piece of paper to each bag or container with the freezing date written on it.

Video: 2 ways to store cabbage for the winter

What to do with cabbage after freezing

After freezing, you should not eat cabbage raw; it must be cooked: boiled in borscht or stewed. The reason is that during long-term storage at low temperatures, the leaves of the vegetable are damaged by ice crystals.

Recipe for freezing cabbage leaves

Cooking time: 20 minutes

Number of servings: 2

Energy value

In 1 serving of the finished product:

calorie content – 55.8 kcal;
proteins – 3.6 g;
fats – 0.1 g;
carbohydrates – 10.86 g.

Ingredients

cabbage leaves – 400 g.

Preparation

Place the fork in a large saucepan of boiling water for 3-4 minutes and gradually free it from the leaves, periodically pulling the head of cabbage onto the table.
Cool the removed leaves and place them in food bags. Place in the freezer for storage.

Other storage methods

It is not always possible to store large amounts of food in the freezer compartment. Therefore, many housewives are looking for ways to preserve food in other conditions.

Storage on the balcony

In winter frosts, a balcony can be an excellent alternative to a freezer. If this part of the apartment is not heated, then containers with fermentation can be placed there.

The rules are as follows:

It is better to do freezing not with brine - so the liquid is drained;
There is no need to squeeze the cabbage - moisture should remain in it;
salted vegetables are placed in bags, plastic containers or glass jars;
The containers are taken out onto the balcony and wrapped in blankets, blankets, etc.

Under such conditions, the product is stored and used as needed.

Cold storage

Keeping it in the refrigerator is possible for a short period of time - for 1-2 weeks, after which the workpiece will begin to sour and deteriorate. In this case, it is better to store it in a glass container and use it regularly for food.

Usually the lower shelves of the refrigerator or the vegetable compartments are used - the temperature is lower there and the product will last longer.

Freezing cabbage

Another way to preserve this delicious dish is freezing. The recipe here is simple: the prepared mass is carefully squeezed out of the liquid by hand, put into bags and placed in the freezer for storage. Sauerkraut has long been used as the main dish of Russian feasts. This is still relevant now, many centuries later, and is used not only for independent consumption, but also for filling pies, kulebyak, and pies. The method and process of storing sauerkraut is important for farmers and gardeners who have received a good harvest.

Vegetables should be frozen according to the following instructions:

https://agronom.expert/posadka/ogorod/kapustnye/kapusta/mozhno-li-zamorazhivat-kvashenuyu.htmlhttps://zagotovki.guru/ovoshhi/mozhno-li-solit-podmyorzshuyu-ili-zamorozhennuyu-kapustu.htmlhttps: //www.kakprosto.ru/kak-944277-mozhno-li-zamorazhivat-kvashenuyu-kapustu https://fermer.blog/bok/ogorod/kapusta/hranenie-kapusty/8285-zamorozka-kvashenuyu-kapusty.html

Freezing secrets

The main secret of successful harvesting is a quality product. Use fresh heads of cabbage without visible damage or pests. You can freeze not only late, but also early varieties of young cabbage, as well as cauliflower disassembled into inflorescences. During the first 3 months, 100% of vitamin C is retained in it, so storing vegetables is not only profitable, but also useful.

Don't forget to divide the preparation into portions. The optimal size is 200 grams, but you can change it to suit you. The main rule: less is better than more. If necessary, you can get 2 servings, but you won’t be able to re-freeze the rest; the cabbage will lose not only its appearance, but also all its benefits.

If you are partially frozen

Remove cold damaged parts

If only the outer leaves are frozen, then after removing them the cabbage is no different from cabbage that was not exposed to low temperatures and can, under proper conditions, be stored for up to 6 months.

Cabbage is frozen in the garden

If white cabbage is frozen in the garden, you should not harvest it right away. You need to let it thaw and recover on its own. After thawing, the cabbage acquires its original taste, is no different from regular cabbage and can be cut.

Cabbage even tolerates storage well under a layer of snow, which creates conditions that are almost exactly the same as those maintained in a home refrigerator.

And nutritionists believe that sauerkraut is even healthier than fresh cabbage, as it contains more beneficial microelements.

Saving cabbage at home

If the cabbage has been exposed to excessive frost already during storage, it is transferred to a cool place (no more than +15 degrees) and covered with something dense and heat-insulating (blankets, etc.) for about a week.

With a successful combination of circumstances, such a fruit can be stored for up to two months.

How long can you store

Fresh cabbage can be stored in the refrigerator for 1 year at a temperature of -18 degrees, regardless of whether it was shredded or frozen as a whole head. Stewed with vegetable oil is good for 3 months. By the end of storage, cabbage loses only 10% of its vitamins, provided all rules are followed. So, it makes sense to stock up in the freezer so that you can eat tasty and healthy food in winter.

What else is important for storing product in winter?

To safely preserve the product, you need to follow a few simple rules:

the vegetable in the container is completely covered with brine;
the jar should not be exposed to light;
jars or barrels are tightly sealed, preventing air from getting inside.

After opening a jar or barrel of vegetables, the snack must be stored at a temperature no higher than +1 degree.

You can learn how to properly store sauerkraut in jars here. General rules for storing sauerkraut in the refrigerator are described here.

Basic principles for storing cabbage

The best temperature for cabbage is from 0 to 5 degrees. Only in this corridor can a vegetable maintain acidity at the same level for a long time. It can also be kept at a temperature of 5-8 degrees, but no more than four weeks. Fermentation of cabbage is completely restored at temperatures above 10 degrees. Therefore, not every basement is suitable for long-term storage, and even more so, a pantry is not suitable.

Basic Rules:

Do not keep cabbage for a long time at room temperature or in another hot room. For this reason, fermentation is left until the fall. During the active phase, it is important to check regularly and not miss the “same” moment.
It is important to “pierce” the workpiece with a stick during fermentation and release gas. Otherwise, the cabbage will spoil very quickly.
Despite the high concentration of acid, which is a natural preservative, it is important to follow the rules of sterility: carefully handle the dishes, use clean knives, boards, and shredders.
The cabbage needs to be covered with brine. If it is not on top, the vegetable on top will darken and spoil.
We remove oxygen. For long-term storage, sealed containers are needed. When air enters from above, mold, dark plaque, and mucus will appear.

It is important to pay attention to supplements. Usually it's a carrot. You don’t need to add a lot, one piece per 1.5-2 kg is enough, otherwise the cabbage will quickly turn sour.

Tips on the topic

Basic tips to help increase shelf life and maintain product quality at a high level:

To maximize the preservation of nutrients, the cabbage is covered to the top with brine. It is removed from the liquid immediately before serving. If the brine does not cover all the cabbage, it is recommended to use a press to press down the bulk of the workpiece.
Regular sugar will prevent the cabbage from turning sour. It is used as a preservative that slows down fermentation. Place 1 tablespoon on a three-liter jar.
Vegetable oil is another powerful preservative. It is poured onto the surface of the brine to prevent oxygen from reaching the cabbage.
If the product is slightly peroxided, it is used for preparing hot dishes. Before using, sprinkle the cabbage with 1 teaspoon of sugar.
To protect the product from mold, mustard seeds or mustard powder are added to the product. But this changes the taste of the product slightly - be careful with the quantity.
Cranberries added during the preparation of sauerkraut extend the shelf life by about 50%.
Horseradish prevents fungi from developing, which also increases the shelf life of the product. It is added to ready-made pickles so that the fermentation process is not interrupted ahead of time.

How to preserve cabbage until spring in a regular jar

Cabbage is perfectly stored this way until spring; it does not sour, does not darken, remains crisp and retains its aroma. Recipe with seaming. You will need a cap with a key or with a thread for a screw-on jar.

Jars are often used for sauerkraut, but the container will have to be replaced for storage. You can make the preparation in a bucket or tank, pan, it is convenient to pierce them and release gases, and then transfer them. It is inconvenient to store in a container with a wide neck; you will have to change the fabric, add a weight, and periodically remove and throw away the top layer.

We prepare the jar according to all the rules:

Wash thoroughly with soda and rinse.
Let's dry it. If you don’t have time for this, you can put it in the oven for a few seconds; there should be no drops of water left. Or we sterilize.
Cover the lid with boiling water or steam.

Now we just transfer the cabbage into jars. We also add brine and compact the workpiece. We finish with liquid so that it reaches the very edge, even if it splashes out, put on the lid, and roll up. We lower it to the basement or other cool place.

By the way, naturally sauerkraut cannot be white; it usually has a creamy tint. If it is snow-white, then acid or another preservative was used during preparation.

The cabbage froze on the balcony. Will the crops freeze on the balcony?

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Apples and pears

Many summer residents store their harvest on their balconies before the cold weather sets in. But when exactly should potatoes, carrots, beets, onions, apples and pears be moved to a warm place so that they do not spoil? Should I do this immediately at the first frost or can I wait a little longer?

“If the balcony is not insulated, then as soon as the thermometer begins to show a negative temperature, apples and pears need to be moved into the apartment, because they will spoil,” says Vitaly VASEKHA, senior researcher at the RUE Institute of Fruit Growing. – You can put a jar of water on the balcony: as soon as you see that the water has begun to freeze, take the fruit away, otherwise they will freeze and become loose and lose their taste. On the insulated balcony, the harvest can be stored all winter. The optimal temperature for storing apples is +2 – +4 degrees, for pears +1 – +3.

In an apartment, it is best to store apples in the refrigerator, separate from vegetables, but since most often there is no room for them, place them in boxes or nets that allow air to pass through and place them in the coolest place, away from radiators. Never store apples and pears in plastic bags, as this will significantly shorten their shelf life. In an apartment at a temperature of +18 – +20 degrees, fruit can be stored for about a month. Some apples can be frozen by cutting them into pieces to make compotes from them in winter.

Potato

One of the most convenient options is to make an insulated box for storing potatoes on the balcony. If it is not there, then in the absence of a basement or cellar you will have to look for a place in the apartment or on the corridor.

“Potatoes need to be removed from the balcony when the temperature drops to zero degrees,” advises Ivan Ivanovich KOLYADKO, Deputy General Director for Scientific Work of the Republican Unitary Enterprise “Scientific and Practical Center of the National Academy of Sciences of Belarus for Potato and Fruit and Vegetable Growing.” – Potatoes should be stored at a temperature no higher than +10 degrees, preferably +4 – +5.

Do not put potatoes in bags or bags that do not allow air to pass through - they will spoil, and do not place them in the light - they will begin to turn green.

Onion and garlic

The most persistent vegetables are onions and garlic. They can be stored on the balcony even after you have already moved the rest of the harvest into the apartment.

“The optimal temperature for storing onions and garlic is 0 – -1, but they can easily withstand frosts down to -6 degrees,” says Nikolai Petrovich KUPREENKO, deputy director for science of the Republican Unitary Enterprise “Institute of Vegetable Growing.”

When storing onions in an apartment, you can braid them and hang them in a dry place (diseases will develop in a humid environment and the onions will begin to sprout). Part of the harvest can be placed in boxes. But just don’t use plastic boxes - onions breathe and release moisture, but plastic doesn’t absorb moisture, so the harvest will spoil.

Check the contents of the boxes periodically: remove softened bulbs from the box immediately so that they do not become a source of infection for others. And do not store vegetables affected by pests and diseases - they quickly spoil.

Beetroot and carrots

They need to be taken away from the balcony at zero temperature - they are afraid of frost. The suitable temperature for storing carrots is +2 degrees. If there are only a few carrots, you can put them in the vegetable compartment of the refrigerator: there are ideal conditions for them.

There are usually no problems with storing beets. Before storing, the tops are cut off, dried, put in boxes and periodically checked how they are stored. If you notice rotten fruits, throw them away immediately.

Cabbage

Cabbage will withstand a slight frost of -1 - -2 degrees, but it is not worth keeping it on the balcony for a long time in late autumn. To keep it well, choose late maturing varieties - their heads are denser. Cabbage is stored at a temperature of plus 2 - 3 degrees and high humidity.

Cold storage

The refrigerator is great for storing cabbage; it is convenient to maintain the desired temperature. We place the workpiece in jars of any size, compact it so that the juice appears on top, and then put on tight nylon lids.

Everything is simple and convenient, but there is not always so much extra space in the refrigerator. A bucket of cabbage makes about 8 liter jars.

To save space, you can replace them with plastic square containers. They can be stacked on top of each other and installed tightly.

Another option to save space is to reduce the height of the shelves. To do this, we place two things in the refrigerator so that they are slightly higher than the jar, and fill it.

How to pickle frozen cabbage

Preparing frozen cabbage for the winter is very simple, following the recipe given.

Cabbage – 3 kg
Carrots – 0.6 kg
Salt – 3 tbsp.

The algorithm for preparing pickling from frozen cabbage is as follows:

Sort the heads of cabbage, removing completely frozen and rotten vegetables.
Remove the top dirty or heavily frozen leaves.
Rinse the vegetable with running water and dry with a kitchen towel.
Cut the head of cabbage into four parts and cut out the stalk.

Attention! If you salt the whole heads of cabbage, then just remove the top leaves and carefully cut out the stalk with a sharp knife.

Chop the vegetable into equal-sized strips using a kitchen knife or shredder. You can also chop the vegetable into large squares or cut into quarters.

Attention! The thickness of the straw should be 3-5 mm.

Peel the carrots, rinse and grate on a grater with large teeth.
Mix the prepared chopped vegetables in a deep bowl. Add salt. Mash the cabbage and carrots with your hands so that the vegetables release juice.
Transfer the workpiece into the prepared container. Place the cabbage tightly, leaving space on top for the juice to release.

Attention! A wooden tub, glass or enamel container is suitable for pickling. Do not salt cabbage in plastic containers or stainless steel dishes.

Cover the containers with the preparations with gauze and leave at room temperature (22 degrees).
After 24 hours, the cabbage will release juice and bubbles will appear on the surface of the jars. Excess juice can be carefully poured out. Once a day, the workpiece must be pierced with a wooden stick in several places to release gas bubbles.
On the third day, the pickling is ready. The cabbage must be packaged in glass jars and stored in a cool room.

Attention! To store cabbage in an apartment, it is better to sterilize the product. To do this, drain the brine from the jars and boil. Pour the brine into a sterile container, filling the container ¼ full. Then compact the cabbage. Fill the jars to the top with brine. Sterilize jars with blanks in a water bath, covering them with lids for 30-40 minutes. Then roll up the containers with lids, cool and store in a cool, dark place.

Completely frozen heads of cabbage can also be suitable for pickling, unless they have begun to rot and become too soft. It is not recommended to ferment such a vegetable for the winter, but it is suitable for preparing first courses, vegetable stews, meat with vegetables, or stewed potatoes with sauerkraut.

Freezing cabbage

At low temperatures, the concentration of vitamin C in sauerkraut is slightly reduced, but sometimes this is the only way to preserve it. Of course, you can just stick it in the freezer and forget, but there are neater and more convenient ways.

Basic principles:

Cabbage should be frozen without brine. This will save space, and there is no need for liquid in bags.
The brine must be preserved. The cabbage will be stored in it after thawing. The liquid will return the desired taste and vitamins. Pour into a plastic bottle, screw on the cap, and put in the refrigerator.
We choose thick bags for freezing; thin cellophane will not work.

It is advisable to store cabbage in two stages: first, lay it out flat and let the bags freeze, and then put it in a container or large bag and place it in the refrigerator. Thanks to this method, the bags will not stick together and there will be no problems with removal.

How to properly use frozen cabbage:

We take out the bag, place it in a bowl and put it in the refrigerator overnight or for a day. With slow thawing, the product will retain its taste.
We take out the cabbage and shake it out of the bag into a jar. It's okay if it's not completely thawed.
Fill with the brine that we previously prepared. Let the cabbage brew.

Frozen cabbage can be stored in winter on the balcony or in a special box that is hung under the window. But we watch, as soon as it starts to get warmer, the temperature will creep up, you need to transfer the workpiece to the freezer.

Author: Maria Sukhorukikh
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Is it possible to freeze sauerkraut?

You can definitely freeze this snack. At the same time, it will practically not lose its beneficial properties and taste characteristics.

This storage method involves packing sauerkraut into separate bags, jars or containers - that is, it is laid out in portions.

Points for and against

Like other storage methods, freezing has its advantages and disadvantages. The main advantage is the preservation of nutrients. The main disadvantage of freezing is the change in consistency.

Other benefits of freezing include the following:

Nutrients are preserved almost unchanged.
The finished product is always at hand.
Long shelf life - up to 8 months.
After quick defrosting, the cabbage is immediately ready to use.

Disadvantages of this storage method:

Thawed cabbage is not suitable for making salads, as it becomes softer.
The appearance of the product deteriorates.
The characteristic crunch disappears.
The preparation takes up a lot of free space in the freezer or freezer.
The amount of vitamin C decreases.

How the composition and consistency will change

After freezing, the concentration of vitamin C in the product decreases, although beneficial acids are retained. For this reason, freezing is used as a last resort.

Use the product for cooking or eat within the first few hours after defrosting. The vegetable retains its crunch for the first 3-4 hours, after which it becomes soft.

If you are unable to consume the product right away, it is highly not recommended to refreeze the snack - it will lose most of the nutrients and become tasteless.

Is it possible to freeze stewed cabbage? Video: preparing cauliflower for the winter

Cabbage is the oldest vegetable plant.
It is valued for its high content of proteins, sugars, vitamins and mineral salts. Since ancient times, cabbage has been used for digestive disorders, diseases of the digestive canal, diseases of the liver and spleen, for the treatment of burns, ulcers, wounds, etc. At home, it is best to use fresh cabbage, since cooking destroys some beneficial substances. Cabbage is fermented, pickled, and all kinds of preparations are made for the winter. It can also be frozen. After all, it often happens that there is nowhere to store it; it won’t last long in the apartment. And in winter, cabbage prices rise several times. How to store?

You can if you are going to heat-treat it after defrosting: for example, stew it, cook soup from it, or fry pies. In this case, the cabbage should be cut into strips and placed in containers or bags.

White cabbage is best stored in heads and consumed fresh. But storage requires space and appropriate temperature. But what should those who have no space to store cabbage do? Of course, almost everyone has a freezer. When freezing white cabbage, you need to take into account the fact that when frozen it loses its crunchy properties. This cabbage is only useful for preparing borscht, stewing, and cabbage rolls. It is not suitable for making salads. For cabbage rolls, you can freeze a whole head of cabbage; when defrosted, the cabbage will become soft and does not need to be cooked. Another option for cabbage rolls. Boil the cabbage for a few minutes in salted water, remove and disassemble the cabbage into leaves. Place them in plastic bags in portions and freeze. Better yet, make cabbage rolls and freeze them. This will be very convenient in winter, when sudden guests appear, etc. When freezing cabbage for cooking, chop the cabbage and put it in plastic bags in portions, then freeze it. You can also chop and freeze carrots. Vegetables do not need to be thawed before use.

How to properly prepare a vegetable

To enjoy a healthy and tasty product in winter, the vegetable needs proper preparation before freezing. To do this you need to follow these steps:

select heads of cabbage that have a dense structure and are correctly formed;
check the product for the presence of fungus or pests that could be hiding between the leaves;
remove the top layer of leaves;
rinse the cabbage in clean water;
dry it thoroughly.

How to freeze white cabbage

Not everyone freezes white cabbage, and many will be surprised why such a popular product should be frozen at all. The fact is that very often, when preparing borscht or cabbage, not all of the cabbage is used and the remains of the vegetable are hidden in the refrigerator, where the cabbage either spoils and turns black, or the cut dries out so that most of it has to be cut off and thrown away. For myself, I found a way out - freezing! Now the main ingredient for borscht, cabbage rolls and pie filling is always at hand.

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Is it possible to freeze Japanese cabbage? Japanese cabbage

Japanese cabbage is exotic for Russia. And now, it is becoming popular. And this is because of the beneficial properties that are contained in large quantities in the vegetable. The ease of growing and unpretentiousness of cabbage are the main advantages. And besides its benefits, Japanese cabbage can simply decorate our garden.

The plant does not form heads, unlike most cabbages. It is grown for its juicy leaves, which taste like radishes. Cabbage forms a large rosette of leaves, which are eaten.

How to grow Japanese cabbage seedlings

Next, we will consider these points in more detail.

Seed preparation

Pre-sowing preparation of Japanese cabbage seeds for forcing seedlings.

Preparing the soil for seedlings

Landing dates

Japanese cabbage has short daylight hours, and here the issue of flowering is especially relevant. And, warm weather and long daylight hours promote bolting. Spring and autumn are the best times to grow Japanese cabbage.

Therefore, we divide sowing into two stages. The first stage is in the spring. The second, in the summer in mid-July. Japanese cabbage is early ripening and will have time to ripen during these periods. Autumn frosts are not dangerous for an adult plant. Also, you can plant seeds directly in open ground; germination occurs at a temperature of + 3 - 4 ° C above zero.

Planting dates for Japanese cabbage:

Key points

when forcing Japanese cabbage seedlings.

Japanese cabbage in open ground

Place for cabbage

Cabbage is best grown in open, sunny areas. Here, loam will be the best solution. Acidity 6 - 7. Agricultural technology is the key to success when growing any vegetable. Crop rotation is key. Cabbage grows well after cucumbers, potatoes, grains and legumes.

The soil should be well fertilized with organic matter and mineral fertilizers. Therefore, for autumn digging we add ready-made manure. But in the spring, mineral fertilizers, humus.

Planting scheme

Watering, fertilizing, disease prevention

Here, everything is like white cabbage. Japanese cabbage has short daylight hours, and therefore the problem of bolting is relevant here. The problem is solved by planting seeds only in the spring, and a second time in the fall. Reading the article. >>>

The best varieties

Diseases of Japanese cabbage

Japanese cabbage gets sick just like all cabbages. Prevention will help us avoid many diseases.

What are the benefits of cabbage and what varieties are suitable for freezing?

Cabbage has the following benefits for the body:

Has anti-inflammatory properties.
Benefits the intestinal tract, stimulating its work and normalizing internal processes.
It helps well with scurvy due to its high content of vitamin C.
Removes excess cholesterol from the body.
Used to prevent diseases associated with inflammation of the heart and kidneys.

cauliflower;
broccoli;
white cabbage;
kohlrabi.

For freezing, you should choose a product that meets the following conditions:

there are no traces of rot or mold on the product;
You should not freeze vegetables that have become overripe. Its usefulness and taste when defrosted will be worse than usual;
The best option is to freeze young vegetables. They tolerate the defrosting process well.

Note! Use for freezing a product that was picked from the garden no later than 2 days ago.