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 time. storage.

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

What is the difference between the taste and properties of frozen vegetables?

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

If a vegetable has been frozen and thawed several times, almost all its beneficial properties will be lost.

Is it possible to salt or ferment

If the cabbage in the garden is frozen, can it be fermented?? When a head of cabbage has suffered from frost, it cannot be immediately taken to a warm room - such a vegetable is defrosted gradually. If properly salted, it will be tasty, sweetish, but soft. Such cabbage will no longer be crispy, but it will be quite suitable as an ingredient for borscht or cabbage soup.

If the heads of cabbage were frozen in the garden bed or balcony, they are carefully inspected. Only the top leaves may be spoiled, then the inside of the vegetable will be suitable for cooking.

Important! Once frozen heads of cabbage are suitable for pickling. If the vegetable has been frozen and thawed several times, then sourdough its use is not recommended.The cabbage will lose all its beneficial and flavorful 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, stewed with sausages or filled with eggs for pies.

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

Recipes - how to pickle or ferment frozen cabbage

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

When using any recipe, adhere to the general rules:

• Late varieties are planted/purchased for pickling;
• choose elastic heads of cabbage, without cracks, damage and signs 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 cabbage needs to be specially frozen before pickling. This procedure will not improve the taste of the finished product and will negatively affect its characteristics: the cabbage will not be crispy, slippery, or soft.

Simple Ambassador

For 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 being chopped.
2. Grate the carrots on a coarse grater.
3. Mix vegetables and add salt.
4. Mash the mixture with your hands until the juice comes out.
5. After the juice has been released, the vegetables are placed 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 the 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 carrots;
• 1 pod of hot pepper;
• 0.5 kg of green onions;
• 6 tbsp. l. salt.

Preparation:

1. Shred cabbage.
2. Grate the carrots on a coarse grater.
3. Cut the cucumbers lengthwise into 4 parts, and the tomatoes in half.
4. Remove the seeds from hot peppers.
5. Everything is mixed, salted and placed in jars.
6. Press down on top with a weight and leave for a week at room temperature.
7. The finished cabbage is stored in a cool place.

Spiced

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 to prepare:

1. Shred the heads of cabbage and add grated carrots.
2. Mash the mixture, stir and add salt.
3. The bottom of the dish is covered with leaves and the vegetable mixture is laid out.
4. Add spices and compact tightly.
5. Pressed down with a load. Make sure that 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 the cabbage and add grated carrots.
2. Mix everything, add salt and sugar. Knead the mixture with your hands.
3. Transfer the mixture into jars. Press down on top with a weight and place in a warm place for three days. The preparation will have a sweet and sour taste.

Storage Features

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

The fermented product should not be stored in plastic containers for more than 3-4 days.

If the conditions are met, the shelf life of sauerkraut prepared from frozen heads of cabbage is 2-3 months.

Conclusion

Cabbage preparation is rich in vitamins and adds variety to the winter table, so housewives stock up on this product for future use. If you do not remove the heads of cabbage from the beds in time, they will freeze. But even such cabbage can be pickled or fermented for the winter - the taste will not change, but the vegetable will not be crispy.