What are the common varieties of cabbage? How do you store cabbage in winter?

The common varieties of cabbage are medium-footed milk cabbage, bantam milky cabbage, crane bucket cabbage, baby cabbage, and Shanghai green. The cabbage can be stored in the cellar so that the cabbage does not rot.

Jiaozhou Chinese cabbage, Tianjin green, green show, Tai'an cabbage, this is a common variety, in winter, the cabbage will be put outdoors for preservation, because it is cold, it can be frozen.

Common varieties of cabbage are summer cabbage, spring cabbage, autumn and winter cabbage, and winter cabbage can be stored in a cool place.

When I was a child, there were no green vegetables to eat in winter, and basically my favorite thing to eat in winter was cabbage stewed vermicelli. Chinese cabbage is basically a must-have food for winter. At that time, the Chinese cabbage would be ripe in late autumn, and the elders of the family would be in the field at the door of the houseDig a deep trench directly.

After digging, lay a layer of straw or dry dead grass at the bottom, and wait until the temperature is around 0 degrees before putting the Chinese cabbage into the ditch. Generally, the roots of the Chinese cabbage are placed facing downwards. After the Chinese cabbage is placed, it will also be covered with a layer of grass or the kind of plastic film used to grow peanuts, and then covered with two or three centimeters of soil.

If the temperature continues to drop when the soil will be covered again to maintain the temperature, it is also necessary to check whether the temperature in the ditch is too high, whether there are rotten vegetables, and remove the rotten leaves in time. When eating, just dig out slowly at the end of the ditch. But this method has a disadvantage, after the winter passes, once the temperature rises, the Chinese cabbage is easy to rot because the temperature is too high, so it should be taken out in time.

Although Chinese cabbage in the cellar is delicious, the storage method is very important, once it is not stored properly, it is easy to rot. Most vegetable farmers like to cellar, although cellaring is good, but it needs to be well managed. Do not put Chinese cabbage in the cellar immediately after harvesting.

Preferably around zero degrees Celsius or around heavy snowfall. And it can't be placed directly on the ground. It is better to put planks in the cellar.

There should be a certain gap to ventilate and reduce the possibility of decay. I also have to pour vegetables from time to time. If you find rotten leaves, you should dispose of them with a bamboo knife in time.

When carrying out the management of Chinese cabbage, wear gloves so that the temperature of the human body can affect the Chinese cabbage and avoid causing harm to the Chinese cabbage. Generally, it is necessary to pour the vegetables every 15-30 days, and ventilate them frequently. This requires us to grasp the ventilation time according to the temperature of the cellar, but it is best to ventilate in the morning, because the temperature is relatively low in the afternoon, and the cold air is easy to freeze the cabbage.

The above two methods of direct storage at home are generally more suitable for rural families, so those who live in the city can generally choose to store at home. Fresh cabbage is dried for about a week, the outside leaves wilt but it is best to keep folding, and then put the yellow leaves, rotten leaves, and old leaves outside, and then find a place with a suitable temperature to store it. Generally, the temperature in the basement of the home is about the same.

The temperature is around 0-5 degrees. It is the best temperature to store cabbage. When storing, you should also pay attention to the change of temperature, if the temperature is too low, you should cover the Chinese cabbage with a quilt in time to prevent frostbite.

It is necessary to observe from time to time and clean up the rotten leaves in time. <>

The most important thing to store Chinese cabbage in winter is patience, you must be patient and careful, and often observe the changes of Chinese cabbage in order to store Chinese cabbage.

In winter, you can store them in some places with dirt, which can preserve its freshness, which is also relatively good.

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.

Hidden in the cellar, control oxygen, temperature, moisture concentration, weaken respiration, can also be put in the cold storage (conditional), put in the refrigerator generally can not be stored for a long time.

1. Home storage method: Dry the fresh cabbage for about a week, remove the yellow leaves, rotten leaves, and old leaves, and do not cut off the roots. Chinese cabbage is suitable for storage in a cool and ventilated environment with a temperature of about zero degrees, such as the balcony of a building.

2. Burial method:

1) Select a flat and dry terrain, relatively sticky land, low groundwater level, good drainage, convenient transportation on the open ground to dig a storage ditch, the depth depends on the thickness of the local permafrost layer and whether it is stored for wintering. Generally, the ditch is about meters wide and about meters deep, and the length is better in the east-west direction.

2) The excavated soil is made into a ridge around the ditch, and a layer of straw or vegetable leaves is spread at the bottom of the ditch, and the Chinese cabbage is pulled up and dried for 3-5 days. When the weather gets cold, pile the roots inward.

3) Choose a cold or hot day when the temperature drops to about 0, and put the Chinese cabbage into the ditch while it is cold. When chopping vegetables, arrange the vegetables with the roots facing down so that the top heads are flush. After the Chinese cabbage is put into the ditch, first cover a layer of grass or cover 2-3 cm of soil.

4) Later, with the drop of temperature, the permafrost deepens, which can be divided into 2-3 times of soil covering, and the last time the soil covering makes the total thickness of the covering soil comparable to the local permafrost layer. Every time the soil is covered, it should be carefully checked, if the temperature in the ditch is too high, or when there are rotten vegetables, the vegetables should be poured in time to remove the rotten, diseased, and yellow leaves.

3. Cellaring method: shirts and socks.

1) After harvesting, the Chinese cabbage is sent to the vicinity of the vegetable cellar, stacked in the leeward and sunny place, pre-stored for 10-20 days, and put into the cellar in time when the outside temperature is about -3.

2) Remove the roots, soil and rotten leaves before entering the cellar. The bottom of the cellar should be covered with 60 mm of sandy soil and a layer of straw. Leave a 50 cm passage in the middle of the cellar, and the yard dishes on both sides, the width of the yard dishes is 90 cm, the height is 10 cm, and it is 10 cm away from the cellar wall.

3) At the beginning of the cellar, pour the vegetables every 3 days to prevent the temperature from being too high.

4) The poured vegetables should be turned over layer by layer, and the rotten leaves and gangs should be cleaned up. As the outside temperature decreases, prolong the pouring cycle, and at the same time, seal the cellar mouth tightly to maintain the temperature in the cellar.

In winter, Chinese cabbage should be frost-proof, and cabbage is very unpalatable when it is going to be winter.

If you bury Chinese cabbage in the ground in rural areas, bury it at least 30 cm below the ground. It's best to cover it with a layer of plastic sheeting or weeds or something.

If there is no land in the city, put the balcony to keep the cabbage ventilated, do not cover it with a cloth to breathe, and the balcony should not be too cold, the balcony should not be below zero, and the cabbage will freeze if it is too cold.

If the cabbage is not too much, you can also put it in a plastic bag and put it in the refrigerator to keep it fresh, put it for 20 days and a month, and observe it every other week to see if there are cabbage leaves rotten, if there is one, you should clean it out in time.

First: liquor preservation.

First of all, we will check the cabbage, then break off the ones that are beginning to rot a little, cut off a part of the roots after breaking off, and then smear the roots of the cabbage with high liquor, and then wrap the roots of the liquor smeared with kitchen paper towels, wrap the cabbage with old newspaper, put it on a wooden board and put it in a cool and ventilated place, so that the cabbage can be stored for 2-3 months without any problems.

The roots contain certain bacteria and impurities, so cut off part of the roots of the cabbage; High liquor can stop the invasion of bacteria; The temperature on the ground is relatively low and the humidity is relatively heavy, and it is easy to freeze or spoil the cabbage, so put the cabbage on a wooden board first and then put it in a cool and ventilated place.

Second: cotton preservation.

Dry the Chinese cabbage for 2-3 days, can not be directly exposed to the sun, pay attention to turning during the drying process, dry the Chinese cabbage until the surface is wilted, and then put the cabbage on a wooden board, put it in a cool and dry place, and then cover it with a cotton cloth to prevent the Chinese cabbage from seeing the light. The absorption of pure cotton cloth is relatively strong, which can absorb moisture in the air, which can well protect the Chinese cabbage from spoilage; In this way, the cabbage can be stored for 2-3 months without any problem.

Third: kitchen paper.

Kitchen paper is our common one, wrap the cabbage root with a kitchen paper towel, then wrap the cabbage with plastic wrap to drain the air inside, and then put the wrapped cabbage in a cardboard box and cover it for preservation.

Kitchen paper has a strong ability to absorb moisture, which can keep the surface of Chinese cabbage dry and prevent excessive moisture in the root of Chinese cabbage, which can lead to rot.

Fourth: white vinegar preservation.

First of all, remove the rotten leaves on the surface of the cabbage, then cut off part of the roots, pour the white vinegar into a clean watering can, spray the cabbage roots, and then wrap the cabbage in newspaper and store it in a cool and ventilated place.

The preservation method of white vinegar and the preservation method of liquor are basically the same, if there is no liquor at home, you can use white vinegar instead.

Fifth: balcony storage.

Dry the surface of the cabbage until it wilts, then put the cabbage roots face down, placed in a single row on the balcony roots, the general temperature is not too low when we turn it every 10 days or so, and tear off the bad leaves on the surface to prevent rot, if the temperature is relatively low, the cabbage should be covered with a film as much as possible, and pay attention to regular ventilation, so as to keep the surface of the cabbage dry.

Nowadays, there are more supermarkets, and now we generally eat and buy. Now that cabbage is at its cheapest, you might as well buy more for storage.

You can make sauerkraut.

In general, kimchi is also sauerkraut, but there are not only kimchi but also pickles in sauerkraut.

There are many differences between sauerkraut and kimchi:

First of all, the raw materials are different. Sauerkraut is fermented directly with Chinese cabbage, and no other seasonings need to be added. Kimchi is made with a variety of condiments and water, and radishes, cabbage, cucumbers, carrots, and garlic can all be made into kimchi.

Secondly, the pickling method is different, and the sauerkraut needs to press out the water in the cabbage with salt; Kimchi is soaked directly in water to maintain a crisp texture.

Kimchi is a pickle made by soaking it in low-salt water and making it tightly fermented. Kimchi is probably the most common type of pickle we hear about, with a sour, spicy and sour taste, and appetizing and delicious.

Kimchi is especially important to be sealed, so that enough lactic acid bacteria can be produced to make the kimchi more sour.

The taste of Sichuan kimchi is mainly sour and spicy, and it also retains the original crisp texture of the vegetables, and the taste is not very salty.

And the sauerkraut in the Northeast is also a type of kimchi, and lactic acid reshapes the Chinese cabbage. A month later, the cabbage was reborn into a soft and crisp sauerkraut.

Gently tear off a piece, and the thin interleaf texture is almost recognizable. Chopping, wringing out and stewing with meat, or eating it with porridge and rice are all irreplaceable delicacies in the days when they are frozen.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different.

The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

1. Remember to choose high-quality cabbage.

The step of choosing high-quality Chinese cabbage should be paid attention to, after all, if Chinese cabbage is bought well, the taste and texture will be good, and it will be preserved for a longer time.

When buying Chinese cabbage, you should choose the one that is firmer, not the one that looks loose, because only the inner core porcelain is solid, and the leaves of Chinese cabbage will be wrapped tightly, not easy to germinate, and more conducive to preservation.

2. Remember to deal with it in advance.

Although we have carried out a round of selection when buying cabbage, we always can't take into account the amount of cabbage we buy, so after buying the cabbage home, we still have to "go through it" one by one.

The roots of the Chinese cabbage will basically be cut off before it is sold, and the farmers may accidentally injure the cabbage gang in the process of chopping, so it is necessary to remove the injured cabbage gang or rotten leaves, because the injured cabbage gang is easy to deteriorate, so that the whole cabbage and even other Chinese cabbage will also be infected and spoiled.

Home storage method: Dry the Chinese cabbage outdoors for 2-3 days, and it is advisable to help it wilt outside and it is not easy to break. Stacked outdoors and stored in an environment of about 0, it can be stored for 3-7 days.

Cellaring method: enter the cellar in time when the outside temperature is about -3. Remove the root soil and rotten leaves before entering the cellar, and it can be stored for about 10 days.

Mechanical refrigeration storage: The pretreated Chinese cabbage is packed into wicker baskets or crates, stacked in the cold storage, or stacked directly in the cold storage, which can be stored for 10-20 days. <

1. Home storage method: Dry the Chinese cabbage outdoors for 2-3 days, and it is advisable to wilt and not easy to break. Stacked outdoors and stored in an environment of about 0, it can be stored for 3-7 days.

2. Cellaring method: enter the cellar in time when the outside temperature is about -3. Remove the root soil and rotten leaves before entering the cellar, and it can be stored for about 10 days.

3. Mechanical refrigeration storage: put the pretreated Chinese cabbage into wicker baskets or crates, stack it in the cold storage, or directly stack it in the cold storage, which can be stored for 10-20 days.

4. Ventilation storage: Place the Chinese cabbage on a fixed vegetable rack for easy ventilation, heat dissipation and viewing, and can be stored for 5-10 days.