Long-Lasting Cabbage Storage & Usage Guide
Long-Lasting Cabbage Storage & Usage Guide
How to Prepare, Slice, Eat, and Store Cabbage for Maximum Freshness!
Were you often frustrated by having to throw away half a cabbage because you couldn’t finish it? I certainly was! It’s a shame when good produce goes to waste. I used to chop it, leave the rest, only for it to spoil. But ever since I learned this cabbage storage method, I manage to eat it all up without any waste! Let’s get your cabbage prepped and stored perfectly for ultimate freshness.
Main Ingredient- 1 head of cabbage
Cooking Instructions
Step 1
Cabbage can be pricey at the supermarket, but I found a great deal at my local food market! This size wasn’t too large, making it perfect for cooking. Excessively large cabbages often lead to leftovers. While whole cabbage lasts a long time, we’ll need to prepare it to enjoy it, won’t we?
Step 2
First, remove the outer two leaves of the cabbage that might be a bit bruised or dirty. Once you peel those off, the inner leaves are clean and ready to go.
Step 3
Now, let’s prepare the cabbage. With the tough core intact in the center, cut the cabbage into three wedges. You can slice the cabbage differently depending on its intended use. For starters, I’ll cut one wedge for stir-frying.
Step 4
Cut the cabbage into bite-sized, square pieces that are suitable for stir-frying.
Step 5
Slice it into pieces that are perfect for adding directly into fried rice or other stir-fried dishes.
Step 6
Before storing in the refrigerator, it’s important to wash it. While some say cabbage is fine to eat raw without washing, it’s best practice to use vinegar for thorough cleaning. Place the cabbage wedges in a large bowl, add 1-2 tablespoons of vinegar, let it soak for about 3 minutes, then rinse thoroughly under clean water. Make sure to dry it completely to maintain its freshness.
Step 7
I’ll prepare another wedge for salads. Using a mandoline slicer, shred it thinly for a wonderfully crisp salad. Tomorrow, I’m planning to make some delicious ‘sarada-ppang’ (Korean-style potato salad bread) with this cabbage! (Hehe)
Step 8
Shredded cabbage should also be washed thoroughly and then completely dried. Any remaining moisture can cause it to become mushy or spoil quickly.
Step 9
The inner leaves that hug the core are excellent for eating as wraps (‘ssam’). They are tender and fresh, perfect for enjoying on their own.
Step 10
The larger leaves are great for steaming and serving as wraps, while the shorter, layered parts in the center can be shredded, similar to the stir-fry cut, offering versatility in your cooking.
Step 11
Here’s the ultimate cabbage storage method! Place the prepared cabbage pieces into zip-top bags, separating them by cut, and store them in the refrigerator. Stored this way, your cabbage will stay fresh for about 1-2 weeks. Of course, the best way to enjoy it is to eat it as soon as possible! The cabbage I bought is a good size, so I think I’ll be able to finish it quickly.
