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Storing cabbage in the cellar for the winter

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Summer is the perfect time to saturate the body with vitamins, trace elements and fiber, contained in fresh vegetables. However, summer is short, and the vegetables on our table should be in any season. Only with proper nutrition can you preserve youth and health for many years. This is where the question arises: how and where to store vegetables in order to extend the vegetable season. One of the important foods is all kinds of cabbage: white, red, Beijing, cauliflower, broccoli and many others. Some types of cabbage are stored in the cellar until spring.

Important! If you follow several rules, you can save cabbage until spring, and during the entire cold season you can eat tasty and healthy vegetables.

In the markets and in stores, cabbage is sold all year round, but its appearance does not always inspire confidence, the price does not always correspond to quality, and in spring the cost of vegetables becomes transcendental. It is no secret that in industrial production cabbage is treated with chemicals so that it grows better and has been stored longer. The conclusion suggests itself: if a person is not indifferent to what to eat, then you need to grow yourself and find out in advance how to put vegetables in the store for the winter, how to save cabbage until the next vegetable season.

Variety selection

Only late-season cabbage varieties are suitable for winter storage, since they have a higher density than heads of early ripening varieties and are less susceptible to rotting. To select the cabbage variety, see the table.

Name

Maturity in days

a brief description of

Amager 611

139-142

Good taste during winter storage (5-6 months)

Amtrak F1

150-160

Suitable for long-term storage and fermentation

Albatross F1

140-155

Perfectly stored, by the end of May - 90% safe

F1 Atria

137-147

Suitable for long term storage.

Wintering 1447

130-150

It has high keeping quality. Marketability after six months of storage 80-90%. May be stored until June, with improved taste.

Kalorama F1

115-118

Perfectly preserved until the new harvest.

F1 Gingerbread Man

144-155

Suitable for long term storage. Resistant to rot and bacteriosis

Krumon F1

165-170

High disease resistance, well stored

Minicola F1

150-220

Resistant to diseases, perfectly preserved until the next harvest.

F1 innovator

130-140

Resistant to cracking, stress, fusarium and point necrosis. Shelf life is about 7 months.

Present

114-134

Good keeping quality during 4-5 months

Ramco F1

150-160

Resistant to cracking, well kept

Glory 1305

98-126

Good keeping quality, stable yield. Tastes excellent. Stored until spring

Miracle on F1 Storage

140-160

Well kept until spring

If you don’t have a plot of land, or you don’t have the opportunity to grow cabbage yourself, you buy it in a store or on the market, and you don’t know which variety is in front of you, then determine visually whether this cabbage can be stored in the cellar in winter. Choose round, slightly flattened at the top, dense plugs of medium size. Oblong and loose cabbages are not suitable for long-term storage.

Cabbage preparation for storage

Cabbage grown on its own bed, and intended for winter storage, must be harvested in accordance with the time of cultivation, it is not necessary to retain it on the bed. Choose a dry warm day for harvesting. Carefully dig out the cabbages, clean the stalk from the ground, but do not remove it. Sort the collected cabbage. Small and damaged cabbage leave for blanks. Leave 2-3 cover leaves, fold the cabbage under the shed for airing. Make sure that it does not fall precipitation or direct sunlight. Depending on the method of storage, leave the roots or cut them.

Long term storage methods

The most common is storing cabbage in the cellar. Heads of cabbage can be hung up, wrapped in paper or stretch film, you can cover the cabbage with sand, or even dip it in a clay talker. The temperature range for storing cabbage is small, from 1 to 3 degrees C0. We will examine each of these methods in detail and show you how to prepare the cellar itself.

In paper

Each cabbage wrap in several layers of paper. This method isolates the cabbages from each other, preventing them from touching, and infecting each other. Paper creates additional heat insulation, protects against moisture and light. Wrap paper wrappers neatly lay out on shelves or store in drawers. Keep paper dry. Getting wet, the paper will cause accelerated spoilage of cabbage.

Tip! Do not use old newspapers. Lead contained in printing ink is harmful to health.

In the film

Save the cabbage in the cellar can be using polyethylene. Take the plastic wrap in rolls. Tightly wrap each fork with several layers of film. Elastic, well-fitting polyethylene will keep cabbage until spring, ensuring moisture resistance. Packed cabbage placed on the shelves, or folded in boxes.

In the pyramid

Build a wooden platform at a height of about 10 cm from the floor, leaving small gaps between the floorboards. Bottom row, a rectangle, lay the largest and dense forks of cabbage. In a second layer in a staggered manner lay out the cabbages smaller. Continue laying out the pyramid, laying down the cabins, which will be used first. Air circulates between the cabbages, preventing rotting. The disadvantage of this method is that if the cabbage spoils in the bottom row, the whole procedure will have to be repeated by removing the rotted head.

In boxes

The easiest, though not the most effective way. Cutting off the stalk, removing excess leaves, put the cabbages into ventilated wooden boxes. Put the boxes not on the very bottom of the cellar, but on the pallets, this will slow down the damage to the heads. You do not need to cover the lid, let the air circulate freely inside the box with cabbage.

In sand

Troubled, dirty, but quite successful method. Fold the cabbage into large boxes, sprinkle it in layers with dry sand. You can simply pour the sand to the bottom of the cellar, and put in the sand hill heads.

On suspension

Efficient, eco-friendly, but requires a lot of free space method. For this storage option, the roots are not cut. Fix the inch board under the ceiling, keeping the distance to the cellar walls not less than 30 cm, hammer nails into the side part of the board at equal distances so that the largest head of cabbage freely passes between them. Secure one end of the rope to the stalk, the other to the nail. On one nail should hang one head. The crop is aired, well viewed, you can immediately notice the damage. For a small crop, this is an ideal storage option.

In a clay shell

The way is original, and nowadays is exotic. Each head of cabbage from all sides to smear with clay (dilute the clay with water until the thickness of sour cream). Dry until completely dry. Cabbage, protected from external factors, you need to decompose on the shelves or put in boxes.

Any of these cabbage storage methods will be effective if the cellar is properly prepared for winter.

Preparing the cellar for the winter

If your site has a separate cellar or cellar under the house that can be used for winter storage of vegetables, inspect this room in advance and eliminate the disadvantages so that by the time of harvesting and storing the cabbage harvest, the cellar is dried and disinfected. If the cellar was previously used for storing the crop, remove plant residues and garbage from there. The cellar should have good waterproofing to prevent seepage of groundwater. Signs of increased humidity are water droplets on the walls and ceiling of the cellar and stale, stale air. Thoroughly air and dry the cellar by opening doors and hatches. A good solution for the normalization of humidity is forced-air ventilation, if it is not provided, then you can put a box with salt or charcoal in the corners, this will also allow at least to some extent reduce the humidity. About a month before the laying of vegetables, whiten the walls and ceiling with quicklime: it dries the air and disinfects the surface.

With a strong infection of the cellar with mold and fungus, spend its disinfection:

  • Mechanically remove visible foci of mold;
  • Seal the room by closing the ventilation openings;
  • Put quicklime into a barrel at the rate of 2-3 kg per 10 m3 cellar, fill with water and quickly leave the cellar, tightly closing the door behind you. After two days, the cellar must be opened and thoroughly ventilated;
  • With a strong infection in a week, repeat the procedure, or use the sulfur checker, acting strictly according to the instructions for its use;
  • Prevent the occurrence of rodents: seal all the cracks, install the grid on the ventilation channels;
  • Spread out substances that repel rodents, or poisonous feeding, place the mousetraps.

Storing cabbage in a trench

In the absence of a cellar, you can store the cabbage harvest in a trench; for this, you need to dig a trench 60 cm wide and 50 cm deep on a hill. A layer of straw is laid on the bottom and two heads of cabbages are laid on it. Next, there is again a layer of straw, on this mound you need to put a wooden shield, and sprinkle it on top with a layer of earth, 20 cm thick. When the frosty weather sets, the trench needs additional weatherization.

Attention! This method has a number of disadvantages: cabbage is rotting quickly, it does not withstand severe frosts, and it is very inconvenient to get heads of cabbages from such storage, especially in rain or snow.

Watch a video that will visually help you learn how to store cabbage in the cellar:

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