Is it possible to salt frozen cabbage for the winter?

Different opinions on pickling frozen cabbage

Different housewives' opinions on whether it is possible to ferment frozen cabbage may differ radically.
Some say that frozen vegetables can no longer be used for pickling. They believe that such cabbage, if fermented, will turn out too soft and will not have a crunch. Others have a different opinion on this matter. Much of the suitability of such cabbage for further pickling depends on the condition of the head of cabbage after defrosting. An important point is how long the vegetable was frozen. And sometimes it happens that only the top leaves of the head of cabbage are frozen. In this case, you just need to remove them and use the rest of the cabbage for processing.

Sometimes it happens that housewives do not have time to salt the heads of cabbage that are stacked on the veranda or balcony and are intended for further processing. If this cabbage freezes with the onset of cold weather, you should not immediately bring it into a warm room. It is better to defrost the heads of cabbage gradually in a cool place. When they thaw, it is possible that the cabbage will remain the same in texture or just a little softer than fresh.

It happens that only the top leaves of the head of cabbage are frozen. It is enough to remove them and use the rest for fermentation. But the head of cabbage can be completely frozen. It is necessary to remove damaged and rotten leaves, cut or drill out the stalk, after which this cabbage can be fermented. If the cabbage leaves are too flabby after defrosting, it is better to use them for current cooking rather than for pickling.

You can ferment cabbage that has been frozen in the same way as regular fresh cabbage:

whole heads of cabbage;
halves or quarters of heads of cabbage;
shredded with or without various additives.

Frozen cabbage often ferments even faster than fresh cabbage. For 10 kg of vegetables take 200-250 g of salt. If the frozen cabbage juice released during the ripening process is not enough, you can add a little salted water.

Frozen cabbage may still be suitable for fermentation. Of course, this is possible if it has not become too flabby and the rotting processes have not affected the entire head of cabbage. As an independent dish, such sauerkraut will not be so good, but it will be suitable for preparing first and second courses.

Experts' opinions on whether frozen cabbage is suitable for pickling vary. Some people believe that frozen vegetables are not suitable for pickling. Others claim that such cabbage will be soft but tasty if the vegetable is properly salted. Of course, the cabbage will no longer be crispy. But such a product will perfectly complement any dish, for example, borscht, cabbage soup or vinaigrette.

In this case, the taste of the treat will depend on how long the vegetable was frozen. If the heads of cabbage froze during a sharp frost, perhaps only the top leaves were damaged, but the inside of the vegetable remained suitable for cooking.

Attention! Cabbage leaves that have been frozen once are suitable for pickling. If a vegetable has previously been defrosted, it should not be used for pickling.

The product loses its usefulness, dense sheet structure, taste, and putrefactive processes may develop inside.

If you still have doubts about whether it is possible to ferment cabbage if it is frozen, you should familiarize yourself with the recipe for pickling such a product.

You can salt frozen cabbage for the winter in several ways:

whole heads of cabbage;
halves and quarters of vegetables;
shredded sheets with the addition of spices and herbs.

At the same time, fermenting frozen cabbage is even faster than fresh cabbage. Thanks to softer sheets, the product preparation time is reduced several times. For 10 kilograms of vegetables you will need approximately 200-250 grams of rock salt. If little juice is released during ripening, you can add salted boiled water to the preparation.

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.

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 salt - it will soften the vegetables even more;
Do not ferment in aluminum containers - 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 that the brine always covers 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.

Preparing the product for cooking

Cabbage can freeze due to various reasons:

sharp frosts caused the remaining heads of cabbage in the garden to freeze;
cabbage was stored under improper conditions in a cold room: on a veranda, balcony or attic;
low-quality frozen goods were purchased in markets and stores;
The cabbage was specially frozen for later cooking.

Cabbage that is frozen in the garden does not need to be taken indoors immediately. It's better to wait until it gets warmer the next day. In this case, the heads of cabbage will thaw naturally and can be cut. Remove damaged leaves and use the inside for subsequent harvesting.

Move the frozen heads of cabbage on the balcony to a cool room with above-zero temperatures. Salt the thawed cabbage in the usual way.

Attention! You can also salt frozen cabbage leaves, but such preparations will be less crispy. https://agronom.expert/posadka/ogorod/kapustnye/kapusta/kak-byt-s-zamorozhennoy-kapustoy.htmlhttps://kakhack.ru/eda/zagotovki/zamorozhennaya-kapusta-mozhno-li-ee-solit. htmlhttps://zagotovki.guru/ovoshhi/mozhno-li-solit-podmyorzshuyu-ili-zamorozhennuyu-kapustu.htmlhttps://www.ya-fermer.ru/kapusta-promyorzla-mozhno-li-eyo-teper-marinovat- na-zimuhttps://ogorod64.ru/mozhno-kvasit-podmerzshuyu-kapustu/

https://agronom.expert/posadka/ogorod/kapustnye/kapusta/kak-byt-s-zamorozhennoy-kapustoy.htmlhttps://kakhack.ru/eda/zagotovki/zamorozhennaya-kapusta-mozhno-li-ee-solit. htmlhttps://zagotovki.guru/ovoshhi/mozhno-li-solit-podmyorzshuyu-ili-zamorozhennuyu-kapustu.htmlhttps://www.ya-fermer.ru/kapusta-promyorzla-mozhno-li-eyo-teper-marinovat- na-zimuhttps://ogorod64.ru/mozhno-kvasit-podmerzshuyu-kapustu/

Cabbage frozen in the garden: what to do?

Many housewives often do not remove cabbage intended for pickling from the garden until the last minute. Late varieties are used for fermentation. They are cold-resistant and can withstand frosts down to -5 degrees well. The weather is often unpredictable, and you may find that the heads of cabbage freeze right on the vine.

There is no point in cutting them when they are frozen. It’s better to wait a little, because it’s possible that the next day the temperature will be above zero and the heads of cabbage will thaw. With short-term freezing on the root, usually nothing bad happens to them, and they are completely restored to their structure. And already thawed and dried cabbage can be cut, damaged leaves removed and used for further processing.

If the head of cabbage is frozen. Are you here

The most important condition for good storage of white cabbage is timely harvesting of the heads in a mature state. Therefore, it is necessary to begin harvesting it only after the final formation of heads of cabbage, when they become dense. Gardeners harvest heads of mid-season cabbage in 1-2 steps from the beginning of September, and depending on the weather - until the very end of September. It’s easy to find out when this cabbage is ready for consumption. These include the size of the heads of cabbage, their density, and the appearance of a lighter shiny spot on the “top” of the head of cabbage. The appearance of this spot means that the growth and maturation of the head of cabbage has ended. Mid-season cabbage is not intended for long-term storage. It is stored for only 2-3 months. But it is better to use it for fermentation. However, until this moment it must be preserved without damage. Heads of cabbage are harvested in one go or selectively if they do not ripen at the same time. Cracked heads of cabbage are not suitable for long-term storage. The cabbage intended for pickling is removed last. After the first frost, the starch in it turns into sugar, and it ferments better. In this case, the heads of cabbage are cut down and cleared of coarse rosette leaves. Heads of cabbage intended for winter storage are left with 3-5 green leaves. Late-ripening cabbage varieties are harvested in one go at the end of the first ten days of October before the onset of constant frost -4...-5°C. If the weather permits, then there is no need to rush, since even in cold autumn weather the cabbage continues to grow intensively. When harvesting cabbage, the heads of cabbage are cut off with the stalk with a sharp, heavy knife and cleared of coarse rosette leaves. Heads of cabbage intended for winter storage must be clean, dense, whole and healthy. They are left with 3-4 green, covering, loosely adjacent leaves and a stalk 3-4 cm long, or even better, the entire stalk. It is not recommended to leave rosette leaves on these heads of cabbage, since they greatly impede air exchange in the basement after they are stacked . And heads of cabbage intended for fresh consumption are immediately cleaned to tight-fitting green leaves. Cut heads of cabbage must be immediately placed in boxes or bags. They are strictly not allowed to come into contact with the soil to avoid infection. You cannot throw cabbage, so as not to injure it with blows. It is not for nothing that the pragmatic Dutch compare harvesting cabbage to collecting eggs at a poultry farm. Under no circumstances should harvested heads of cabbage be left in the sun, as they lose a lot of moisture, wither and become unsuitable for storage. And if the heads of cabbage were harvested in the rain, then they must be thoroughly dried before storing them. The harvested heads of cabbage must be handled carefully, without bruising or damaging the leaves. Remember! If you still failed to remove the cabbage heads before severe frosts, and they froze, then you need to thaw the cabbage heads on the vine for 4-5 days to overcome the consequences of freezing, and only then remove them. In this case, such heads of cabbage will be well stored. If the plants do not “depart” after freezing, then so-called “cuffs” may appear in such heads of cabbage - a layer of dry or wet black leaves. The fact is that the inner part of the head of cabbage is most sensitive to cold and is more affected by low temperatures than the outer part. Often in areas you can see stumps sticking out of the ground, left in the ground for the winter by careless owners. This should not be done, because... they serve as an excellent wintering place for numerous cabbage pests. After harvesting the crop, you must immediately remove the stumps from the site and dig up the soil with a shovel full.

Storage Features

Store the preparations in a cool place: in the cellar, basement, refrigerator, on a glazed balcony. Ideally, the product is kept in wooden barrels, but few people have them, so most housewives and owners use glass or enamel containers.

The fermented product should not be stored in plastic containers for more than 3-4 days.

If the conditions are met, the shelf life of sauerkraut prepared from frozen heads of cabbage is 2-3 months.

What to do if the cabbage is frozen after harvesting from the garden

When the housewife managed to harvest the crop before frost, the heads are usually placed for temporary storage under a canopy, on a balcony or in a veranda. This is done to dry the top sheets. Such heads of cabbage last longer in storage. However, even here, an unexpected frost can damage the crop. To understand whether frozen cabbage can be salted, you need to determine the degree of freezing. To do this, the heads are left in the same place until natural thawing. You cannot bring them into a warm room.

When the frost has arrived for a long time, the heads are transferred to a cool room, but with a positive temperature. The vegetables are provided with the conditions necessary for gradual thawing. Heads of some varieties are able to restore their structure after this. They still become elastic or slightly soft.

After thawing, the heads are examined for suitability by removing several layers of foliage. Usually they freeze, but the inside remains ideal for pickling. If the freezing has occurred deeply, after removing the top sheets, cut out the stalk. The depth of damage is determined by the walls of the hole. When it is insignificant, the head can be used for pickling. When the head is completely frozen, it is discarded. Here you shouldn’t even ask whether it’s possible to salt frozen cabbage, since the disastrous result is already visible. After thawing, the leaves become flabby and fall apart in places.

Cabbage seedlings froze. Rules of agricultural technology

Important! An incorrect approach to growing crops can lead to the death of seedlings even in greenhouses. The plant can get cold with the slightest mistake in cultivation.

Spring sowing, which takes place in early April (in warm zones - 2-3 weeks earlier), should be accompanied by hardening of the planting material. The seeds are immersed in a container of warm water. It takes about half an hour to keep them in it. After which they are slightly dried and transferred to a cool container. During the hardening process, you can carry out etching by adding a fungicide to the liquid.

After sowing seedlings in open ground, it is imperative to cover the crops with spunbond or film. This will protect the seedlings from frost in early spring. If you are afraid that the soil will freeze and the seeds will not germinate, you can sow them in cups. You can keep young plants in them until the plants become crowded.

Gradually, you can take the container with the crop outside for hardening, and later transfer it to an unheated greenhouse. Hardened seedlings will no longer be able to freeze. This method of growing seedlings is also good because there is no need to plant each potassium separately, thereby causing less injury to young seedlings.

Note! The crop is planted in a permanent place in mid-May, when the soil has warmed up well, the threat of prolonged negative temperatures has subsided and there is no longer a need to cover the crops.

Adviсe

“Proper” freezing is ensured by No Frost technology. Almost no frost forms in grocery bags; after defrosting, the cabbage will not soften.

SuperFrost mode - shock freezing, which most fully preserves nutrients and nutrients

In addition to choosing a refrigerator with new technologies, it is important to follow the storage and defrosting rules

Recommendations:

Cool the cabbage after treatment with boiling water, not with cold water, but slowly, in the air. This way vitamins are better preserved.
Place the cooled cabbage (shredded and leaves) after blanching on a tray and place in the freezer for 2 hours. Then pack into containers or bags. This technique helps prevent the piece from freezing.
Defrost at low temperatures, that is, in the refrigerator, but not using hot water or a microwave.
Use shredded white cabbage for borscht, cabbage soup and stew unfrozen.
After defrosting, do not refreeze vegetables. Otherwise, the nutritional properties and taste will deteriorate.

Do not freeze some of the cabbage, but chop it and ferment it. The vegetable in this form also retains its beneficial properties.

The snack is rich in vitamin C, a probiotic essential for the “good” bacteria in the gut. Lactic acid in the product acts as a preservative; freezing is not required.

Read all the most useful and important information about storing cabbage here

What to do if white cabbage is frozen

The situation is the following, we brought cabbage from the dacha, the heads of cabbage are large, now I’m preparing hodgepodge, but even the whole head of cabbage won’t fit into my large family saucepan, and it’s already chopped, i.e. It will last for 2-3 days. I’m thinking of freezing it after the hodgepodge, after some time, so that I don’t get tired of making the casserole. But I don’t know whether fresh cabbage tolerates freezing well. Girls, tell me, I’m waiting for help! Hello, Krisitina, when you return, cabbage will become soft after freezing. I know that I tear up the cabbage and then freeze it to make cabbage and without pre-cooking the cabbage, it becomes soft enough to boil, I don’t know how it tastes, but, in my opinion, it should taste sweeter than fresh, although maybe I'm wrong. I also freeze a whole head of cabbage, then use it for cabbage rolls, it’s very convenient that you don’t have to cook, the cabbage rolls are very soft and flexible. You can chop it for borscht and roast, and freeze it in this form, and the taste doesn’t change either. Naturally, a fresh salad from such cabbage will not work. Kristina-66 Kristina, briefly immerse the chopped cabbage in boiling salted water, then immediately rinse it with cold water, let the water drain, put it in portions (at a time) in freezer bags and freeze. Better yet, just pickle the cabbage. Good luck! Soya wrote:

Better yet, just pickle the cabbage. Good luck! 52 years old, Tula region, Shchekino

Kristina-66 wrote:

Does fresh cabbage tolerate freezing well?

I tried freezing cabbage. It freezes well, but I didn’t like the dish prepared from it (meh). The cabbage was some kind of “kvekla-razmekla”.

66 years old St. Petersburg, Kolpino Lady _nov Lilya 51 Girls, thank you all for your advice, in the end I came to the conclusion that it is better to freeze fresh cabbage, for example, for cabbage rolls, but in other cases it is better not to. I cooked it after 2 days and made a pie. Thank you!!! I was looking for information about cabbage, it started a lot early. I know I’m writing late, but maybe someone else will find it useful https://ovoschi-i-frukty.ru/konservaciya/zamorozka-ovowej-i-fruktov-v-domashnih-uslovijah/250-kak-hranit-i-kak-zamorazhivat- kapustu I froze the colored one, but somehow it didn’t turn out very well... but I haven’t tried the white one yet. 43 years old Belgorod region I constantly freeze cabbage, chop the unused head of cabbage, put it into bags in portions, and when I cook borscht I throw it in unfrozen. Then I add the frying with tomato, greens and turn it off, it turns out normal, not beetroot. and it kept spoiling in the refrigerator while I was using it.

Is frozen cabbage suitable for pickling?

Attention! Cabbage leaves that have been frozen once are suitable for pickling. If a vegetable has previously been defrosted, it should not be used for pickling.

The product loses its usefulness, dense sheet structure, taste, and putrefactive processes may develop inside.

The cabbage is frozen: how can this happen?

Any housewife can experience such a nuisance at least occasionally. Cabbage may freeze:

in the growing bed if it was not removed in time;
harvested or purchased for further processing if the heads of cabbage were not stored at the proper temperature.

In addition, it sometimes happens that you can accidentally purchase a certain amount of frozen heads of cabbage. Often this fact is discovered too late, when it is no longer possible to return the vegetable to the seller.

Which freezing method to choose

Inexperienced housewives and pp-ers always have a lot of questions related to the process of freezing this vegetable - is it necessary to blanch cauliflower before freezing or is it better to cook it, how to freeze cauliflower so that it does not darken and lose its taste, how to make it so that remove the unpleasant smell of boiled vegetables...
I’ll say right away - no dancing with tambourines is needed in this matter! Everything is logical and understandable

There are few recipes for freezing cauliflower for the winter - already boiled, blanched or raw inflorescences are sent to the freezer.

Each method has its own characteristics, advantages and disadvantages.

Freeze raw. Is it possible and how?

Freezing raw cauliflower or broccoli is the fastest way to prepare for the winter, but it has many disadvantages. After defrosting, the vegetable will still have to be boiled, and the taste may deteriorate. This especially often happens if the freezer or refrigerator does not have a No Frost system and antibacterial protection. The damp one will take up a little more space.

The process can be described in two phrases:

pour the prepared (washed, dried) inflorescences into a bag;
we put it on the shelf in the freezer.

You can freeze it by first laying it out on a plate and then packing it in a bag. It’s convenient to do this if you prepare vegetable mixtures, combining, for example, zucchini, carrots, green peas - you get an excellent ready-made base for delicious soups and stews.

Freeze boiled cauliflower

This preparation recipe is considered a classic.

It is convenient, simple and straightforward - before you freeze cauliflower or broccoli in the freezer, you need to cook it.

Then it’s easy to use this already cooked one.

How to do:

Boil water in a deep saucepan, add salt and acid. With lemon, cauliflower will not darken, and its taste will not change.
Place the prepared inflorescences in boiling water. Decide for yourself how long to cook cauliflower before freezing - 5 minutes is enough (it turns out crispier). If it’s 10 minutes, then after defrosting you can even eat it right away, adding it, for example, to some salads.
We put the boiled workpiece in a colander, let the water drain, cool and put it on the freezer shelves, packing it in containers or bags.

Why do you need to boil the water first and then just lower the inflorescences? This way, less nutrients will go into the broth.

Blanching method

Freezing with preliminary blanching is the optimal solution.

How to blanch:

The process at first resembles boiling - boil water, add salt and acid.
We lower the prepared cauliflower or broccoli inflorescences.
But then it’s different. After boiling again, cook for no longer than 3 minutes.
At this time, fill a separate bowl with cold water and add ice.
We remove the boiled inflorescences from boiling water with a slotted spoon and immediately transfer them to cold water.
After 2 minutes, place the cooled pieces on a towel and then freeze.

It is better to cook broccoli and cauliflower in enamel pans - their coating is inert and will not react in any way to the acids contained in them.

It is better to store frozen vegetables in the freezer for no longer than 9 months, then both the beneficial and taste properties deteriorate.

Before you cook frozen cauliflower, it is not necessary to defrost it, unless you will be frying it in batter (which is not very suitable for pp-shnik).

Cauliflower is one of the richest vegetables in vitamins and mineral salts. It has virtually no contraindications and goes well with other products, including meat and fish. Young mothers often give cauliflower as the first food to their infants, and people with gastrointestinal problems know how positively the vegetable affects the entire digestive system. It is perfectly digestible, does not cause allergic reactions and retains its unique beneficial properties for a long time. Cabbage is low in calories, so it can be consumed by people on the strictest diet. Knowing how to freeze cauliflower for the winter, you can eat tasty and healthy at the same time during the cold season.

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

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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.

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.

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 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.

Optimal storage conditions

To ensure the freshness of cabbage for several months, the following conditions are needed:

temperature not lower than –1°С and not higher than +5°С;
high air humidity – 80-95%;
restricting access to light;
good air permeability (in the absence of constant ventilation, it is recommended to ventilate the room at least once a month);
compliance with sanitary and hygienic standards - protecting supplies from mold, mildew, and small rodents.

The recommended temperature and humidity for storing cabbage are inversely related: the lower the temperature, the higher the humidity and vice versa. Therefore, in the main chamber of the refrigerator, where the heat is maintained at about 4°C, 80% humidity is sufficient.

If your cabbage is frozen, don’t worry - it can still be saved

Late cold-resistant varieties of white cabbage can withstand frosts on the vine if the temperature does not drop below four to five degrees. But cut heads of cabbage will not tolerate this temperature. Dense heads are more susceptible to freezing than loose ones (the air that accumulates between the leaves serves as a kind of heat insulator). But even cold-resistant varieties are best not exposed to repeated frosts.

Before storing frozen cabbage, determine how deep it is frozen - after all, if the outer leaves can restore their properties when thawed, the frozen core will certainly rot.

If the top five or six leaves are frozen, then the cabbage can be stored for two to three months, but separately from the unfrozen cabbage, and regularly checked for spoilage. It is not recommended to ferment such cabbage.

But even completely frozen heads of cabbage can be saved. To do this, they are thawed in several stages: in the first stage, they are kept for three days at a temperature of 1 to 5 degrees, after which, for further thawing, they are stored indoors at 10-15 degrees Celsius. Of course, thawed cabbage will not be stored for a long time, but it will restore its taste and properties.

Sauerkraut recipe: video

Sauerkraut or salted cabbage is a real Russian delicacy. However, the first to ferment cabbage were in Korea or China and fermented the product with white wine.

In addition to their taste, salted heads of cabbage are known for their vitamin and mineral composition. Nutritionists around the world consider the vegetable one of the healthiest, since cabbage contains a large amount of vitamin C, which strengthens the immune system and prevents skin aging, vitamins K, U, and group B, which are necessary to improve digestion and treat gastrointestinal diseases.

Simple dishes from frozen white cabbage

You can use cabbage to prepare solyanka, borscht, cabbage soup and many other dishes. Today you can find a large number of them in cookbooks and on the Internet. You can experiment and create completely new masterpieces. Let's look at a few simple recipes for frozen white cabbage.

Cabbage Pie

To make this dish you will need the following ingredients:

550 grams of cabbage;
6 tablespoons of sour cream;
3 eggs;
6 and a half tablespoons of flour;
3 tablespoons of mayonnaise (it is better to use homemade);
2 teaspoons baking powder;
dill;
salt to taste.

Thaw cabbage, chop and mix with herbs. Add salt. Beat the eggs with a mixer and add all the remaining ingredients to them. Next, you need to knead the dough and place it on a baking sheet or in a mold.

To prevent the dough from sticking, you need to grease the mold with vegetable oil. The dough is placed in the oven and baked for half an hour until done. The result will be a delicious pie.

Lazy cabbage rolls

This dish will appeal to all lovers of culinary experiments. Many people are probably used to cabbage rolls. But not everyone knows about lazy cabbage rolls. To prepare this simple dish you need to take:

cabbage 500 grams;
1/3 cup rice;
1 carrot;
half an onion;
300 grams of minced meat;
200 grams of tomatoes;
greenery;
spices;
1.5 tablespoons of sour cream.

First, take the cabbage out of the freezer and fry it in vegetable oil with chopped onions and grated carrots.

How to freeze any type of cabbage

How to freeze any type of cabbage - easy! With step-by-step instructions, photos, ingredients, recipe and cost.

Notes for this month:

August 2021: Preserved American apples are still available. See your state's harvest availability calendar for more precise dates for upcoming crops.

Valentine's Day - February 14th - Visit this website for Valentine's Day history, facts, and the best picks for quick, easy, and inexpensive gifts for the man, woman, or kids in your life!

Easter is April 16, 2021 - if you'd like to take your kids to a free Easter egg hunt - visit our companion site to find your local Easter egg hunt !

And we have areas of home canning, canning, drying and freezing. You can access recipes and other resources from the drop-down menus at the top of the page or by searching the site. If you have questions or suggestions, don't hesitate to write to me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and instructions. Have fun, eat healthier, tastier food, and save money by picking locally grown fruits and vegetables. and then using our simple instructions

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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.