The best ways to store cabbage in the cellar in winter

The basement and cellar are good places to store vegetables. Experienced gardeners and gardeners know how to properly lay crops for long-term storage: potatoes, carrots, beets are laid out in bags, boxes, sprinkled with sand, and poured with clay.

In this article, we will tell you how to store cabbage in the cellar in winter so that it stays fresh until spring.

Can cabbage be kept fresh for the winter until spring?

It is possible to keep fresh cabbage heads until spring if there is a suitable room and certain conditions are met. There is no such place in an ordinary city apartment. Storing large quantities of vegetables in the refrigerator will not work.

There remains a summer cottage, a house in a rural area - if there is a cellar, an underground, a pit, a basement, there are no problems with storing vegetables.

Storage features depending on the variety

The keeping quality of cabbage depends on the variety. This indicator tells how long it can be kept fresh.

For long-term storage, mid-season and late varieties are chosen. The shelf life of such cabbage is from 6 to 12 months.

Attention! If the cabbage is planted in late June - early July, then the harvesting time falls on the end of September. A variety with good keeping quality will remain fresh until May.

The best mid-season varieties and hybrids of white cabbage:

1. Glory 1305... Grows well in any soil. Harvested at the end of October, when the heads of cabbage will endure several frosts. It is at this time that they become juicy and sweet. The maximum shelf life is 4 months.
2. Symphony F1. Small forks have a round shape. Ripening period in soil is 140 days. Keeps fresh for up to 6 months.
3. Present. Good productivity on all soils. Strong forks grow up to 4.5 kg. Keeping life up to 6 months.
4. Winter storm. Bred by Siberian breeders. Heads of cabbage do not crack and remain fresh for up to 7 months.
5. Golden hectare 1432. Small forks grow up to 2.5 kg, lie well for six months, preserving the taste and freshness.

Popular late varieties:

1. Amager 611. The variety was bred for long-term storage. Fresh cabbage leaves have a bitter taste that disappears by spring. They are planted in the ground early. For cabbage to mature well, it needs to "sit" in the ground for about 150 days. The forks grow up to 4 kg.
2. Stone head. This variety is characterized by high yields every year: dry or wet summers do not affect maturation. Heads of cabbage are distinguished by their elasticity and large size.
3. Moscow late. Huge heads of cabbage grow up to 10 kg. Sweet leaves do not lose their flavor for several months.
4. Kharkov winter. Keeps fresh until June. In many recipes for salting, this particular variety is recommended.
5. Mara. Differs in good yield and keeping quality - up to 8 months. The peculiarity is the covering leaves with a bluish bloom.

How to prepare cabbage for storage

In order for crispy cabbages not to lose their elasticity and taste, they must be properly prepared for long-term storage.

Harvesting rules for long-term storage:

1. Heads of cabbage are cut in dry weather. As soon as the cold snap begins, the temperature is set to 0 ... + 5 ° C - it's time to harvest.
2. Heads of cabbage are cut off with a sharp knife. If the storage method requires a long stump, then dig it up by the root.
3. Only 2-3 cover sheets are removed.The rest protect the head of cabbage from damage, penetration of bacteria.
4. Heads of cabbage are sorted. For winter storage, strong forks are chosen that do not show signs of rotting, mechanical damage, are not cracked, are not frozen.

How to prepare a room

Experienced housewives know that any room for storing vegetables requires careful preparation. It is not enough to remove last year's vegetables and sweep the floor.

Stages of preparation of the premises:

1. Disinfection and drying... The cellar or basement is dried in summer in good weather. Disinfection is carried out with a solution of lime. Before the procedure, all garbage is swept out, the cobwebs are removed, and boxes and containers are freed from old supplies. Disinfect shelves, walls, stairs.
2. Cleaning ventilation. Hoods and vents are cleaned and blown if necessary.
3. Thermal insulation. Additional work is carried out if in winter it was noticed that it was colder than normal in the room in frosts.

Conditions suitable for storage

White cabbage lays long and well with:

• temperature 0 ... + 1 ° С;
• humidity 90-95%;
• good ventilation.

At negative temperatures, the vegetable freezes, becomes unusable, and too warm air leads to the multiplication of bacteria, the cabbage rots.

If the room does not have a ventilation system, the plugs will quickly deteriorate from stagnant air.

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Storage methods and periods

A cellar or basement is ideal places to store a vegetable if the conditions of detention are met.

Caisson

Caisson is a capsule that is hermetically sealed. It can be placed anywhere, even in water.

The device is designed to maintain temperature and humidity.

The caisson is installed in a cellar, garage, pit, basement, in an open space. It comes in different sizes, so you can always find the right one.

Council. When building a house, it is better to take care of placing the caisson in the cellar or basement in advance.

What material are the caissons made of:

• metal;
• plastic;
• reinforced concrete;
• brick.

Plastic caissons have special advantages:

• long period of use - up to 45 years;
• waterproof;
• do not corrode;
• are sealed;
• have high strength;
• the temperature inside the capsule is above 0 ° C;
• low weight of the device;
• easy to assemble and install.

Among the disadvantages is the risk of deformation if the capsule is set in the ground. Loading of soil or groundwater can "crush" the structure.

In the case of installing a plastic caisson in a cellar or basement, the structure will last a long time.

Manufacturers offer a wide range of caissons. They are equipped with a ladder, racks, convenient shelves for storing containers of different sizes.

Pyramid

Pyramid storage saves space. Planks are placed on the floor, which are covered with straw. Prepared heads of cabbage are laid in the form of a pyramid.

Council. Flat-rounded heads of cabbage of approximately the same size are suitable for such styling. They will lie well on top of each other.

With this method, it is recommended to shift the forks once a month, so there is no need to build a large pyramid. It is enough to lay out the first layer of 9 forks.

In sand

Storage in boxes of sand is suitable if the forks are small. For this method, long stumps are needed - at least 8-10 cm.

Important! The boxes are installed in advance in the storage place so that they do not need to be lifted later.

The bottom and sides of wooden or plastic boxes are covered with thick paper or cloth. Pour dry sand - a layer of at least 25 cm. Stick the forks with the stump up.

In paper

Heads of cabbage are wrapped in thick wrapping paper and stacked upside down.

On a rope

In a high-ceilinged cellar, it is convenient to store cabbage on a rope. This is done vertically or horizontally.

Important! Either way, the forks must not touch each other.

Horizontal: pull a strong rope through the entire room and hang the heads of cabbage by the stumps.

Vertical: fix the rope to the hook, hang the forks one above the other. They choose small heads of cabbage.

In boxes

Wooden boxes are convenient and practical. To prevent the forks from getting damaged on the edges, the bottom and sides are covered with sheets of cardboard. Previously, several holes are made in it for ventilation.

The heads of cabbage are laid in one layer so that they do not touch.

In the garden

If the harvest is large, and all the heads of cabbage do not fit in the cellar or pit, then several pieces can be stored right on the site.

For this:

1. Dig a hole about 1 m deep.
2. A layer of sand is poured at the bottom.
3. Dig out the ripe cabbage with the root. Do this carefully so as not to damage the roots.
4. Heads of cabbage are laid in a pit, roots up. The forks must not touch each other.
5. The first row is covered with earth so that all the heads of cabbage hide. Only the roots should stick out.
6. The second layer is placed between the roots of the first. Fall asleep with earth.

In the pit, 3-4 layers of cabbage are obtained (depending on the size of the forks). With the onset of frost, the pit is insulated with a layer of straw or humus.

In film

For this method, it is recommended to buy cling film at least 45 cm wide. Each head of cabbage is wrapped in 2-3 layers. It is important that the film fits snugly against the plug.

In the cellar, the heads of cabbage wrapped in foil are placed on shelves. It is necessary to periodically check the safety. If traces of rot are visible, then the head of cabbage is unrolled, rotten leaves are removed and wrapped in a clean film.

Favorable and unfavorable proximity to other foods and vegetables

Storing fruits and vegetables in the same room can lead to premature spoilage.

All vegetables and fruits are divided into groups for compatibility with each other. Each group has its own storage temperature, required humidity and sensitivity or insensitivity to ethylene. Late and mid-season cabbage varieties are not sensitive to ethylene, therefore cabbage is stored next to any vegetables and fruits.

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Conclusion

For winter storage, cabbage varieties with good keeping quality are chosen. These include mid-late and late varieties and hybrids. The best place for long-term storage is the cellar. It has the right temperature and humidity. Cabbage is placed in boxes with sand, wrapped in paper or cling film.

The method of storage in a caisson is gaining popularity - a special capsule in which the required temperature and humidity are maintained. Manufacturers make caissons of different sizes from different materials.