How to store Chinese cabbage without sprouts, how to store Chinese cabbage for vegetable farmers

The storage method of Chinese cabbage is as follows:

1) Drying and storage method:

The water content of cabbage is very high, the storage temperature is too high and it will be easy to rot, after picking and buying vegetables, first dry it for 4-5 days, and turn the cabbage over every day, so as not to rot while drying, after drying the outermost cabbage leaves due to the loss of moisture, move the cabbage to the storage room, but be sure to remove the bad pages, otherwise the more rotten, the more rotten.

2) Anti-heat and anti-freeze method:

Cabbage is easy to rot in high temperature places, and it is easy to freeze in low temperature places, so we should pay attention to the temperature when storing cabbage, and the suitable storage temperature for cabbage is 0-5 degrees. If there is a heating temperature at home, don't put the cabbage indoors for storage, you can put it in the yard or basement (if you live in a building), there is no heating at home and it is cold, if the temperature is about 0 degrees, you can ventilate and store it, if the temperature is below 0 degrees, you should spread some plastic sheets or quilts on the cabbage to prevent frostbite. Whether it is stored outdoors or indoors, it should be turned over every few days and removed in time if there are bad pages.

3) Tuzang Law:

At the time of the handover of autumn and winter, the temperature is not very low, at this time you can bury the cabbage in the soil in your yard, dig a good soil pit first, and dry it for two days, so as not to have too much moisture in the soil Cabbage rotten roots, after drying the soil, bury the cabbage roots one by one, after the weather gets colder, gradually add dry soil to cover the upper part of the cabbage. When it's time to eat, dig it out one by one.

4) Cellar storage:

In winter, some parts of the north like to use cellars to store cabbage, the main reason is that the temperature of the cellar underground in winter is generally higher than the surface of the ground, which effectively prevents frostbite in winter.

5) Make it into a kimchi:

If the cabbage is stored a lot and it is more difficult to eat, it can be made into kimchi, which is also very delicious. After boiling the water, add salt to dissolve it, pour it into the jar of cabbage after the brine cools, and then add pepper, chili, ginger, spices, rice wine, etc. to marinate. Pickled cabbage tastes delicious and is good for storage.

It is best not to put cabbage lettuce directly in the refrigerator, it should be dried on the surface first, then wrapped in a clean paper towel, put it in a bag and put it in the refrigerator for preservation. Or layer paper towels in the refrigerator crisper to absorb moisture and keep fruits and vegetables fresher longer. This can be saved for 3 to 5 days.

Leafy vegetables are a bit squeamish, and they wilt easily when stored at room temperature, making it difficult to maintain their freshness. As far as leafy vegetables are concerned, generally, it is advisable to set the freshness temperature at 0-4 degrees, and it is best to put a fresh-keeping bag when putting them in the refrigerator, or put them directly into the fresh-keeping box for storage, so as to achieve the fresh-keeping effect more effectively.

How to keep other vegetables:

1. Eggplant. There is a layer of wax on the surface of the eggplant that can play a protective role, so don't rush to wash the eggplant when you buy it, you can put a layer of plastic wrap on it and store it in a cool place. If you find that the eggplant is black and large in area after cutting, it is best not to eat it.

2. Bean sprouts are best to be eaten on the same day as they are bought, if you need to preserve, you can put the bean sprouts in a plastic bag and seal them well, and put them in the refrigerator for refrigeration, not more than two days at most. Soybean sprouts can be eaten when they turn green, but they can't be eaten if they turn black.

1. When storing cabbage, it needs to be dried for 3-5 days, when the outer leaves of cabbage lose water and wilt, then tear off the yellow leaves, stack the cabbage head outward, and the vegetable leaves inward.

2. Generally, put the cabbage yard in a cool and ventilated place so that these cabbages can "breathe" smoothly. The temperature is appropriate, the ventilation is smooth, and it can generally be stored until March of the following year.

3. After drying the fresh cabbage for a week, cut off the roots, remove the yellow leaves, old leaves, and rotten leaves, close them with plastic bags, and put them in the vegetable box in the refrigerator for storage, usually under the condition of 1-3, 90-95% humidity, which can be stored for 2 months.

Sprinkle some liquor on the cabbage, it's really amazing, it's hard to buy it with money, if only I had learned how to properly preserve the cabbage, how to save the cabbage for a winter, the method and steps of preserving the cabbage, the cabbage smeared with liquor, the cabbage is not rotten, I hope this life trick can help you.

Chinese cabbage storage should pay attention to, first, when harvesting, we should try to avoid mechanical damage, and remove the diseased and residual plants and outer leaves, and cool in the shade for 5 7 days, so that the vegetable plants can cool down and evaporate water vapor, and avoid shedding the cellar. It can be stored in ditches, cellars and indoor storage, pay attention to ventilation and heat preservation, turn over the pile once every 15 days, and remove the diseased plants and leaves in time.

Chinese cabbage sprouts and can be eaten.

Chinese cabbage, also known as "cabbage", "cabbage", "yellow bud white", "gum cabbage", etc., belongs to a kind of brassica, and the cabbage native to the Mediterranean coast is also closer, and belongs to the cruciferous family Brassica genus.

Vegetable germination is a very common phenomenon, especially in this season, our common cabbage and radish are easy to sprout, it relies on the nutrients stored in the roots and leaves, and will sprout under the right conditions. After germination, the nutritional value of the vegetables decreases and water is lost. Therefore, cabbage, garlic, radish and other vegetables can also be eaten when they are sprouted, but the nutritional value is much inferior to that of fresh vegetables.

Cabbage is rich in a lot of vitamins and fiber, and regular food can detoxify, anti-cancer, and anti-aging effects, but the nutritional value of sprouted cabbage will be greatly reduced, especially the vitamin content will be reduced a lot. Although the nutritional value of sprouted cabbage will be weakened, sprouted cabbage is edible and harmless to the body!

Nutritional value of cabbage:

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

No matter what kind of cabbage you are preserving, we had better dry it before preserving it. When drying cabbage, it is not put in the sun directly, but put it in a ventilated place to blow him for a few days, and dry the surface moisture of the cabbage.

1. Take the oldest way of storage - cellar storage.

In the early days, when there was no cold storage, vendors would dig a large cellar to store cabbage. Now, if you live in the countryside, you can dig a 1-meter-deep pit in the shade of the courtyard wall to make a cellar, and when the outside temperature drops below freezing, put the Chinese cabbage in the cellar and store it. This is the wisdom left by the old generation, so that the cabbage will be green next year, not rotten, and not dry leaves.

Here I would like to remind everyone that before burying the cabbage, the rotten leaves and yellow leaves of the cabbage should be removed, and the roots should be dried facing south for a few days. Depending on the weather conditions and the time of exposure, decide how long to dry, so that the cabbage can be stored for a longer time after it is buried.

Second, buy home Chinese cabbage to remove the rotten leaves and yellow leaves, and the good cabbage leaves inside must not be removed, because when storing, the appearance of these leaves can help the cabbage lock in moisture. After removing the dried yellow leaves, put the roots of the cabbage facing south in the sun for 3-4 days, and flip the cabbage several times in the middle, so that the cabbage will not appear sick during storage. Take a larger carton, dig a few large holes with a diameter of about 3 cm in the carton, then put the dried cabbage in it, and store the carton in a cool and ventilated place.

This method is more suitable for people who live in the city and have no way to dig a cellar, but it is also very practical!

3. Don't be in a hurry to store the Chinese cabbage when you buy it, dry the Chinese cabbage first. If you live in the countryside, you can put the cabbage vertically under the south wall and fence it with corn stalks. If you live in a building at home, put the Chinese cabbage outside the balcony, put it vertically, and pour the Chinese cabbage once in a while to let the cabbage breathe.

Put the dried leaves and the leaves plucked off the surface, cover the cabbage, and control the temperature at 0-2 degrees, which is the most suitable temperature for preserving the Chinese cabbage.

No matter which method is used to store Chinese cabbage, the premise is to dry the Chinese cabbage in advance, and the Chinese cabbage after basking in the sun can be stored for a long time no matter how it is preserved.

Preservation of Chinese cabbage can be stored at room temperature, you can first wrap the Chinese cabbage with some newspaper, put it in a ventilated and cool place, you can keep it for two weeks to three weeks or so, Chinese cabbage can also be refrigerated, if the Chinese cabbage has been cut, you need to put it in the refrigerator for preservation, first wrap it with plastic wrap, and then put it in the refrigerator, you can keep it for about a week. Chinese cabbage can also be stored by freezing, you can cut the Chinese cabbage first, prepare a fresh-keeping bag to pack it, and then put it in the freezer, and take out some to eat when you need to eat.

1. Look at the variety

When buying cabbage, not all varieties of cabbage are suitable for long-term storage, if you want cabbage to be stored for a long time, you must choose cabbage with green leaves to buy. If the cabbage you encounter is yellowish leaves, then such cabbage is not suitable for long-term storage.

2. Remove rotten leaves, yellow leaves, and roots and smear liquor

After buying the cabbage at home, we have to pick it first, and pick all the rotten leaves on the surface of the cabbage and the yellow leaves. Because these parts belong to the place where the cabbage has already deteriorated, if you continue to store it, it will cause the cabbage to become infected and the whole piece will deteriorate. Secondly, the root of the cabbage, we also remember to smear it with liquor, because the root of the cabbage is the most susceptible to infection, and after a simple smear with liquor, it can be well sterilized and disinfected, so as to avoid the infection of the cabbage root.

3. Temperature control

When preserving cabbage, it is also very important to control the temperature, whether the temperature is too high or too low, the cabbage will deteriorate in the process of preservation. Therefore, when preserving cabbage, it is necessary to create a constant temperature environment for it and control the temperature at 3 8 degrees.

4. Dry it

Before the cabbage is preserved, we had better dry it first. When drying cabbage, it is not put in the sun directly, but put it in a ventilated place to blow it for a few days, and the moisture on the surface of the cabbage can be dried. Because the cabbage will be squeezed in the process of preservation, if its surface is not kept dry, the cabbage will rot due to long-term squeezing.

Therefore, when storing cabbage, you must make sure that its outer layer is dry and do not let it always be moist.

5. Wrap plastic wrap

It is best to cover the surface of the cabbage with a layer of plastic wrap to prevent the loss of water during the preservation of the cabbage. After wrapping the cabbage in plastic wrap, in addition to being stored at room temperature, we can also put it in the refrigerator for refrigeration. However, when the cabbage is preserved, we must check the cabbage at any time, and once it is found that it has deteriorated, it must be eaten as soon as possible.

The common varieties of Chinese cabbage mainly include Baotou green, walnut and green hemp leaves, among which the cabbage with a large and sufficient heart is not suitable for storage. Before storing the Chinese cabbage, it is necessary to dry the outer side to wilt, or stack the Chinese cabbage roots inward and the vegetable leaves outward into a double row, and turn it over once every two or three days. When the temperature drops below freezing, cover it slightly at night.

The outer help of Chinese cabbage is cold-resistant and bump-resistant, which can play a role in protecting the cabbage, so it is necessary to protect the external side more to ensure the safety of the cabbage. The place where Chinese cabbage is stored should be ventilated, and the suitable temperature for storing Chinese cabbage is 1 2. At the beginning of storage, it should be turned frequently and ventilated frequently to prevent heating.

If you store vegetables in the kitchen, aisle, under the eaves or on the balcony of the building, you should pay more attention to the vegetables on the vegetable pile and the dishes on the windward side, and it is advisable to have a slight freezing of the leaves on the surface, but not to freeze and blister.

If possible, you can also dig a small vegetable cellar semi-underground. However, the cellar of Chinese cabbage should pay attention to ventilation to keep the air in the cellar fresh. In the process of storing Chinese cabbage, it is necessary to pick out the rotten and spoiled vegetables in time, otherwise it will infect other vegetables.

Reminder of details. Try not to eat frozen cabbage. If you really need to eat it, you can heat the frozen cabbage first to destroy the nitrite in it, and be sure to cook it thoroughly when cooking.

Hello, I am glad to answer for you: 1. Cabbage cannot be stored directly, put it in a place where it can be exposed to the sun, such as a balcony, and dry it for 3 days. Freshly picked cabbage has a lot of moisture and is easy to rot if stored directly.

By drying, let the surface of the water evaporate, so that it is not easy to spoil, after a long period of preservation, the leaves on the surface of the cabbage have been slightly wilted, many people think that it is not necessary to break off the wilted leaves and then preserve? No, the outer layer of leaves prevents the loss of moisture from the inside and keeps it fresh for a long time. 3. Prepare some cartons, first spread a layer of thick newspaper at the bottom, put in a layer of cabbage, then spread a layer of newspaper, put a layer of sleepy cabbage, until the carton is full.

4. Glue the carton with tape, and then use scissors to prick some breathable holes around the carton, otherwise the cabbage will be damaged in the box. 5. Put the carton in a cool and ventilated room, and put the cabbage in the sun to dry for half an hour every half a month.