Storing cabbage for an extended period of time requires careful planning and preparation. Cabbage can be kept fresh for up to 3 months when stored properly. To extend cabbage storage to 12 months, additional steps must be taken. Proper storage methods are key to preventing spoilage and maintaining cabbage quality over time. This article will provide tips and techniques for storing cabbage for a year or more.
Should You Freeze, Can, Ferment, or Root Cellar Cabbage?
There are several methods that can extend cabbage storage life up to a year: freezing, canning, fermenting (making sauerkraut), and cold storing in a root cellar. Each method has its pros and cons.
Freezing Cabbage
Freezing is one of the simplest ways to store cabbage long-term. To freeze cabbage:
– Choose fresh, undamaged heads of cabbage. Remove outer leaves.
– Shred or chop the cabbage. Blanch for 1-2 minutes to stop enzyme actions that can cause loss of flavor and texture.
– Rapidly chill in ice water. Drain and pack into freezer containers or bags. Squeeze out excess air.
– Seal and freeze at 0°F or below. Cabbage can be kept frozen for about 10-12 months.
Pros:
– Relatively fast and easy.
– Preserves texture and flavor well.
– Lets you store large quantities.
Cons:
– Blanching process takes time.
– Cabbage loses some crispness when thawed.
– Requires freezer space.
Canning Cabbage
Canning involves heating cabbage in jars processed in a water bath canner. This destroys microorganisms and enzymes that cause spoilage. To can cabbage:
– Select fresh, compact cabbage heads. Remove outer leaves. Cut heads into pieces or shred.
– Blanch cabbage for 1.5 minutes, then plunge into ice water to stop cooking. Let drain.
– Pack cabbage tightly into canning jars, leaving 1-inch headspace. Add salt if desired.
– Wipe rims, put on lids and rings. Process pint or quart jars for 25 minutes at 10 psi in a pressure canner.
– After processing, allow jars to cool undisturbed for 12-24 hours. Check seals, then store in a cool, dry place.
Pros:
– Lets you store cabbage for up to a year sealed in jars.
– No need to blanch before use.
– Minimal loss of nutrients.
Cons:
– Requires canning equipment and know-how.
– Cabbage becomes softer in texture after canning.
– Jars take up storage space.
Fermenting Cabbage into Sauerkraut
Sauerkraut is made by fermenting shredded cabbage in brine. The lactic acid created through fermentation preserves the cabbage. To make sauerkraut:
– Shred or finely chop cabbage. Layer with salt (2-3 tbsp per 5 lbs cabbage).
– Pack tightly into a fermentation crock or jar, pressing out air pockets. Cover with a lid or towel.
– Store at 60-75°F to ferment. Fermentation takes 2-4 weeks.
– Once fully fermented, transfer to refrigerated storage. Sauerkraut keeps for 6-12 months.
Pros:
– Allows long-term storage without canning or freezing equipment.
– Adds unique flavors and probiotics.
– Keeps most nutrients intact.
Cons:
– Requires more hands-on time and attention.
– Can have variable results based on fermentation conditions.
– Must be stored refrigerated after fermenting.
Root Cellar Storage
A root cellar provides cool (32-40°F), humid conditions ideal for cabbage storage. To store cabbage in a root cellar:
– Choose fresh, robust cabbage heads in fall and early winter.
– Remove loose outer leaves. Leave 2-3 wrapper leaves to protect heads.
– Set cabbage heads on slatted shelves or pack in boxes with sawdust. Don’t wash before storing.
– Maintain high humidity levels around 90-95% RH.
– Inspect stored cabbage regularly and remove any damaged heads. Cabbage can store for 8-12 months.
Pros:
– Traditional storage method using readily available conditions.
– Maintains cabbage fresh for extended periods.
– Requires minimal equipment.
Cons:
– Root cellar must be pre-existing or built.
– Temperature/humidity levels can be difficult to control.
– Individual spoiled heads can cause wider spoilage.
Selecting Cabbage for Long-Term Storage
To get the best results from long-term cabbage storage, start with high-quality cabbage heads:
– Choose medium to large heads that feel dense and heavy for their size. Avoid loose heads.
– Look for heads with crisp, tightly packed leaves free of worm holes, cracks, or fungal growths.
– Select heads with outer leaves that still appear moist and waxy, not dried out.
– Pick cabbage heads based on the storage method:
For freezing: Choose heads with tender, thin leaves like Savoy. More delicate varieties don’t last as well frozen.
For canning: Pick late-season, slower maturing varieties like Flat Dutch, Brunswicker, or Danish Ballhead that become firmer as they mature. Avoid soft types like early Jersey Wakefield.
For fermenting: Use standard green or red cabbage. Late-season heads with higher sugar content ferment better.
For root cellars: Pick vigorous, disease-free heads of storage varieties like Flat Dutch, Brunswick, or Danish Ballhead.
When to Harvest Cabbage for Storage
Cabbage forms heads optimally for long-term storage in cool weather after exposure to several frosts. Some guidelines for harvest timing:
– For early cabbage varieties, target harvest in early fall once heads reach full size.
– For mid-and late-season varieties, allow heads to mature and firm up with frosty weather before harvesting for storage. Time harvests 4-6 weeks after the first light autumn frost.
– Cut heads when the head is tight and firm and outer leaves appear thick, fresh and waxy. Avoid heads starting to split or flower prematurely.
– For root cellar storage, harvest cabbage on a dry day after the morning dew has dried. Don’t wash heads so outer leaves retain natural protective wax coating.
– Cabbage heads for sauerkraut can be harvested slightly earlier and fermented immediately.
– In mild winter climates, cabbage can be left in the garden and harvested progressively as needed.
Cabbage Storage Conditions
Proper temperature, humidity, ventilation, and airflow are essential to maintain fresh cabbage in storage for extended periods.
Temperature
– Optimal storage temperature is 32-40°F. Higher temperatures above 50°F hasten spoilage.
– If cabbage freezes, cell structure damage occurs. Don’t allow stored cabbage to freeze.
– Maintain as close to 32°F as possible without freezing for best quality and longest shelf life around 8-12 months.
Humidity
– Keep relative humidity around 90-95% to prevent cabbage heads from drying out.
– Too low humidity causes rapid water loss and cabbage shrinkage. High humidity is needed to keep leaves fresh and waxy.
– Increase humidity by packing cabbage with moist sand, sawdust or shredded leaves.
Air Circulation
– Good air flow regulates humidity and removes ethylene gas produced by cabbage that speeds ripening and decay.
– Prevent mold growth by avoiding stagnant, overly moist air around cabbage.
– Allow space between stored heads for air movement. Use slatted shelves or bins.
Cabbage Storage Containers
The containers used for cabbage storage impact air flow and humidity. Appropriate storage vessels help extend shelf life.
Root Cellars
For root cellar cabbage storage, use:
– Ventilated wooden boxes or slatted crates to allow airflow on all sides of cabbage heads.
– Open shelving lined with moist sand, sawdust, or straw to provide humidity while allowing air movement.
– Rodent-proof bins or barrels filled with moist shredded leaves or sawdust.
Refrigerators
To store smaller cabbage quantities in refrigerators:
– Use unsealed plastic bags punched with holes for ventilation. This retains humidity while allowing gas exchange.
– Store cut cabbage halves or quarters directly in open containers. The cut surface dries out quickly otherwise.
– Avoid sealing cabbage in airtight containers or bags. These can trap moisture and speed decay.
Freezers
For best frozen cabbage quality:
– Blanch and freeze cabbage leaves or shredded cabbage loosely packed into open freezer containers. This prevents freezing into a solid block.
– Alternatively, vacuum seal blanched cabbage to remove air and prevent freezer burn.
– Use plastic freezer bags, waxed cardboard containers, or freezer-safe plastic tubs. Glass jars may break as cabbage expands.
Canning Jars
– Select intact, undamaged Mason jars and lids specifically formulated for canning. Don’t reuse old store-bought food jars.
– Only use jars in the size specified in canning instructions to ensure proper heat distribution and prevent spoilage.
– Leave the recommended headspace at the jar top so cabbage can expand during heating.
How to Prepare Cabbage for Storage
Proper preparation is key to successful long-term cabbage storage. Follow these guidelines when readying cabbage:
– Select fresh, undamaged cabbage heads and remove any loose or damaged outer leaves.
– For whole heads, leave 2-3 thin outer leaves intact to protect the cabbage.
– Cut heads in half or quarters before storing to reduce size and promote moisture loss from cut surfaces.
– Wash heads briefly in cool water to remove dirt but don’t soak – wet heads stored in bulk can spoil quickly.
– Let heads dry fully before packing for storage. Wet cabbage will rot rapidly.
– For freezing or canning, cut cabbage into smaller pieces or shred before blanching.
– Salt shredded cabbage lightly before fermenting into sauerkraut.
– Pack cabbage tightly into storage containers, pressing out all air pockets. Air speeds spoilage.
How to Maintain Stored Cabbage
Monitor stored cabbage closely and actively manage conditions for best quality and shelf life:
– Inspect heads frequently for signs of deterioration or spoilage like mold, dark spots, or slime. Remove and dispose of any spoiled heads immediately to prevent spread.
– If outer leaves wilt, trim them off to expose fresher leaves and restore humidity.
– Maintain optimal temperature and humidity levels in the storage area. Make adjustments as needed.
– Periodically open containers and redistribute cabbage to improve air circulation. Rearrange or replace packing materials if they become compressed.
– Wash storage containers to remove spoilage microorganisms if planning to reuse. Use fresh packing materials each season.
– For canned cabbage, check jar seals regularly. If seals fail, refrigerate jars and use quickly.
What Are the Signs of Spoilage in Stored Cabbage?
Check stored cabbage often for these signs of deterioration:
– Wilting, limp outer leaves. This indicates the head is drying out. Trim off outer leaves to refresh.
– Water-soaked looking areas or visible pools of moisture. Excess moisture encourages microbial growth.
– Yellow, rust-colored, or blackened leaf spots. This fungal infection spreads rapidly to other heads.
– White powdery or fuzzy mold, especially along cut surfaces and outer leaves. Mold quickly leads to decay.
– Soft, translucent leaves. Healthy leaves are crisp.
– Dark leaking liquid. Leakage allows entry of microorganisms deep into the cabbage head.
– Unpleasant “rotten” smell. Gas byproducts of spoilage microbes.
– Presence of slime or visible mold. Indicates active spoilage is established.
What Should You Do if Your Cabbage Shows Signs of Spoilage?
If stored cabbage exhibits any signs of spoilage:
– Remove and discard affected heads right away to prevent spread to surrounding cabbage. Put in sealed bags before disposal.
– Wash hands thoroughly after handling spoiled cabbage to avoid transferring microorganisms.
– Sort through remaining cabbage, removing and discarding any questionable heads or loose/damaged outer leaves.
– Clean storage area and containers thoroughly with a bleach solution to kill microorganisms before returning unspoiled cabbage.
– Adjust storage conditions like temperature, humidity, or air circulation if necessary to prevent reoccurrence.
– For minor localized spoilage, trim out decayed areas and use the rest of the head quickly.
– If spoilage is extensive, the entire batch may need to be discarded. Start with fresh heads and improve storage methods.
What are the Best Ways to Use Stored Cabbage?
Stored cabbage retains its flavor and texture best when cooked briefly. Some excellent uses for stored cabbage:
– Homemade coleslaw with a vinegar-based dressing or creamy mayonnaise-based dressing. Keeps up to 5 days refrigerated.
– Hearty cabbage soups like borscht or cabbage potato chowder. The flavors develop with slow simmering.
– Stir fried cabbage for a quick, spicy side dish. Works with a variety of Asian seasoning blends.
– Haluski, a traditional Eastern European dish of fried cabbage and noodles.
– Classic corned beef and cabbage boiled dinner. The saltiness stands up well to 6-12 month old cabbage.
– Potstickers and dumplings stuffed with cabbage and pork or other fillings. Blanch cabbage first for a juicy filling.
– Slow cooked cabbage rolls in tomato sauce. Use large outer leaves to wrap around the filling.
– German-style red cabbage braised with apples, wine, spices, and bacon.
– Creamy cabbage casseroles baked with cheese, broth and spices.
Conclusion
With proper harvesting, preparation, and storage methods, cabbage can keep for up to a year or longer, retaining much of its fresh eating quality and nutrients. Start with high-quality mature cabbage heads in fall or early winter. Maintain cool, humid conditions around 32-40°F with plenty of air circulation. Check frequently and promptly remove any spoiled cabbage showing decay. Store using ventilated boxes, root cellars, or other vessels that allow humidity and gas exchange. Use cooked applications like soups and braises to bring out the best flavors in long-stored cabbage. With careful attention to cabbage selection and storage conditions, you can enjoy fresh, homegrown cabbage all year round.
