How to keep Chinese cabbage fresh in winter?

Many families like to store some cabbages in winter, so today we will share some practical ways for families to preserve cabbages so that you can eat fresh cabbages every day throughout the winter.

Some friends may not be interested in the preservation method of Chinese cabbage, because fresh Chinese cabbage can be bought every day in the vegetable market. Why waste time and energy to preserve Chinese cabbage? In fact, some cabbages bought in the vegetable market are poisonous cabbages pickled with formaldehyde. Therefore, if you meet healthy Chinese cabbage with good quality, it is necessary to buy a pile and eat it cheaply.

The first step is to dry.

When we buy Chinese cabbage home, we should first peel off the dirty leaves on the outer layer (not too dirty leaves need to be peeled off), and of course, the leaves that have begun to rot should also be peeled off.

Some friends will peel a lot of leaves outside, which is not conducive to the long-term preservation of Chinese cabbage. Because the leaves outside can play a protective role and prevent the water loss of the leaves inside, it is not too late to peel the leaves outside when you need to eat. So as long as the leaves outside are not very dirty and rotten, they can be preserved as much as possible.

Put the peeled cabbage in a sunny and ventilated place, spread it out for about half a day, and let the water on the surface of the cabbage evaporate until the leaves on the surface of the cabbage soften and wither.

Step 2, store.

After the Chinese cabbage is dried, it can enter the storage link. Let's talk about the most suitable storage temperature of Chinese cabbage.

Every vegetable has the most suitable storage temperature. Chinese cabbage is a relatively frost-resistant vegetable, and the best storage temperature is about 0 degrees, so as long as the temperature is above 0 degrees, it will not freeze. 0 can be stored for 40 to 70 days, 5 can be stored for 30 to 50 days, 10 can be stored for 0/5 to 30 days, 15 can be stored for 10 to 20 days, and 25 can be stored for 4 to 10 days.

After knowing the best preservation temperature of Chinese cabbage, let's talk about the specific preservation methods of Chinese cabbage.

Rural people usually dig a cellar to preserve Chinese cabbage, that is, dig a pit, dry it for a few days, and dry the water in the pit. Then put the dried Chinese cabbage root down in the pit, and then bury the Chinese cabbage with dried soil. When the temperature is low, cover more soil, when the temperature is high, cover less soil, and dig out one by one when you need to eat.

Obviously, the above-mentioned pit storage method is not suitable for urban residents, because there is no place to dig a pit, so Chinese cabbage can only be stored in the storage room. The method is as follows.

First spread a layer of straw on the floor of the storeroom, and spread it thicker to prevent the cabbage from rotting due to the resurgence of the ground. Friends who can't find straw can use wheat straw instead, or use worn-out quilts that are not used at home. Next, put the dried Chinese cabbage on the straw layer by layer.

In the next few days, when the temperature in the storage room is higher than 0 degrees, there is no need to cover anything on the cabbage. When the temperature in the storeroom is below 0 degrees, cover the cabbage with a layer of straw or a broken quilt. Turn it over every few days. If you find some rotten leaves, clean them up in time.

The method of keeping a small amount of Chinese cabbage at home for a short time—

This method of preserving Chinese cabbage is also suitable for family use, and it is feasible to use this method when a small amount of preservation is needed and the preservation time is not too long.

1, the Chinese cabbage bought home does not need to be washed or dried, and the old leaves on the outer layer are peeled directly.

2. Prepare a watering can, pour in the right amount of white vinegar, add the right amount of salt and mix well. Spray it as evenly as possible on the surface of peeled Chinese cabbage.

3. Wrap the Chinese cabbage tree by tree with plastic wrap, wrap it tightly and put it in a place with low indoor temperature. Just tear off the plastic wrap when you need to eat it.

This preservation method makes use of the bactericidal effect of white vinegar and salt, and the effect is quite good. If the amount of Chinese cabbage to be preserved is not large and the preservation time is not too long, this preservation method is the most convenient.

Conclusion:

Chinese cabbage is the common people's home cooking in winter. Radish and cabbage are safe. Eating more Chinese cabbage is good for health. I hope the preservation method of Chinese cabbage introduced by Hao can help you, so that you can eat fresh and healthy Chinese cabbage every day.