What to do with frozen cabbage and can it be salted

Night frosts often come as a surprise to gardeners. If the cabbage is not removed, it will freeze and become unsuitable for a long storage.

In the article, we will tell you whether it is possible to salt frozen cabbage and how freezing affects the taste.

What is the difference between the taste and properties of a frozen vegetable

If only the upper leaves on the heads of cabbage are frozen, this will not affect the taste and useful properties, but they are removed during preparation. If the cabbage is completely frozen, then the pickled vegetable will become soft, with a less pronounced taste, and the appearance of the sauerkraut product will resemble porridge.

If the vegetable has been frozen and defrosted several times, almost all of its beneficial properties will be lost.

Is it possible to salt or ferment

If the cabbage in the garden is frozen, is it possible to ferment it? When a head of cabbage has suffered from frost, it cannot be immediately carried into a warm room - such a vegetable is thawed gradually. With proper salting, it will be tasty, sweetish, but soft. Such cabbage will no longer become crispy, but it will do quite well as an ingredient for borscht or cabbage soup.

If the heads of cabbage have been frostbitten in the garden or balcony, they are carefully examined. Only the top leaves can be spoiled, then the inside of the vegetable will be suitable for cooking.

Important! For salting, once frozen heads of cabbage are suitable. If the vegetable has been frozen and thawed several times, then for leaven it is not recommended to use it. Cabbage will lose all its beneficial and flavoring properties, and the inner leaves will begin to rot.

What to do with frozen cabbage

Frozen heads of cabbage are fermented, salted and used to prepare various dishes: borscht, cabbage soup, stew with sausages or make a filling with egg for pies.

Such a vegetable is not suitable for fresh salads and long-term storage.

Recipes - how to salt or ferment slightly frozen cabbage

There are many recipes for leavening frozen heads of cabbage. We offer the most popular and easy to prepare.

When using any recipe, the general rules are followed:

• for salting plant / buy late varieties;
• choose elastic heads of cabbage, without cracks, damage and traces of rot;
• do not use iodized salt- it will soften the vegetables even more;
• do not ferment in aluminum dishes - under the influence of acid, it releases substances harmful to the body.

Housewives sometimes wonder whether it is necessary to specially freeze cabbage before salting. Such a procedure will not improve the taste of the finished product and will negatively affect its characteristics: the cabbage will turn out to be not crispy, slippery, and soft.

Simple Ambassador

For a simple salting, you will need 3 kg of cabbage, 90 g of carrots and 3 tbsp. l. salt.

Cooking method:

1. Heads of cabbage are chopped.
2. Tinder carrots on a coarse grater.
3. Mix vegetables and add salt.
4. Crumple the mixture with your hands until the juice is released.
5. After the juice is released, the vegetables are put in jars.
6. Cover with gauze and leave in a warm place for three days. The workpiece is pierced twice a day to release gases.
7. Transfer the finished product to a 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 of carrots;
• 1 pod of hot pepper;
• 0.5 kg of green onions;
• 6 tbsp. l. salt.

Preparation:

1. Chop cabbage.
2. Tinder carrots on a coarse grater.
3. The cucumbers are cut lengthwise into 4 pieces and the tomatoes are cut in half.
4. Remove seeds from hot peppers.
5. All are mixed, salted and placed in jars.
6. Press down on top with a load and leave for a week at room temperature.
7. The finished cabbage is placed in a cool place for storage.

With spices

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 they cook:

1. Heads of cabbage are chopped and grated carrots are added.
2. Crumple the mixture, stir and salt.
3. The bottom of the dish is covered with leaves and the vegetable mixture is laid out.
4. Add spices and tamp tightly.
5. Press down with a load. Make sure brine always covered the cabbage.
6. Place the container in a warm place for 6-7 days.
7. 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:

1. Shred cabbage and add grated carrots.
2. Mix everything, add salt and sugar. Crumple the mixture with your hands.
3. Transfer the mixture to jars. Press down on top with a load and put in a warm place for three days. The workpiece will taste sweet and sour.

Storage features

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

Fermented product is not stored in plastic containers for more than 3-4 days.

Subject to the conditions, the shelf life of sauerkraut made from frozen heads of cabbage is 2-3 months.

Conclusion

Harvesting cabbage is rich in vitamins and diversifies the winter table, so housewives stock up on this product for future use. If the heads of cabbage are not removed from the beds in time, they will freeze. But even such cabbage can be salted or fermented for the winter - the taste will not change, but the vegetable will not be crispy.