2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Many of us stock up on potatoes, carrots, beets, onions and, of course, cabbage for the winter. Of course, you can buy cabbage in winter, but it will cost more, and its taste will not be up to par. And sellers do not particularly care about the proper storage conditions for crispy heads of cabbage. Meanwhile, cabbage is quite suitable for long-term storage. If you provide her with the most favorable conditions, then all winter there will be a real storehouse of vitamins and nutrients on the table
Harvesting cabbage
Cabbage is usually harvested in dry weather. The best daytime temperature for harvesting the long-awaited heads of cabbage will be only 5 degrees. And at the same time the night temperature can drop to zero. Most often, cabbage is harvested in early October, before the first slight frosts are established (up to minus four degrees).
If the heads of cabbage are harvested before the recommended time, then they will subsequently have to be cooled in the air or in the basement. This will be more difficult than just harvesting the cabbage on time.
It is best for everyone who wants to preserve cabbage throughout the winter to opt for late or at least medium late cabbage varieties. On all heads of cabbage during harvesting, it is necessary to leave three or even four green leaves tightly adjacent to them. Such leaves are much less susceptible to all kinds of diseases, including mold, respectively, they will be able to protect the heads of cabbage themselves from various ailments. In addition, they perfectly protect the heads of cabbage from excessive evaporation and possible mechanical damage.
In the event that the rosette leaves on the heads of cabbage lag behind, they should be removed immediately, since they often clog the gaps between the heads of cabbage, and also significantly impedes the access of vital fresh air.
Long-term storage varieties
Not all cabbage varieties are suitable for storage throughout the winter. The best solution, of course, would be to grow late varieties.
The "Türkiz" variety, which is distinguished by incredibly dense heads of cabbage, not prone to cracking, has proven itself excellently during winter storage. Cabbage of this variety is ideal for fermentation and for long-term winter storage. The dense heads of cabbage that do not crack are also characteristic of the Amager variety. Cabbage forks of this variety are usually round and slightly flattened, and their weight often reaches 3, 8 kg.
Such varieties as "Aros F1", "Creumont F1" and "Geneva F1" are also well suited for winter storage. Aros F1 is usually used for winter storage for seven to eight months. It is characterized by resistance to most causative agents of the most unpleasant diseases and has an excellent taste. "Creumont F1" is resistant to punctate necrosis and is also perfectly stored for up to seven months. And "Geneva F1" is distinguished by its ability to survive until the next harvest.
Storage preparation
Before you send the harvested heads of cabbage for storage, you need to try to sort them out in the most careful way. Not particularly large heads of cabbage will be most suitable for long-term storage - small specimens usually give an impressive amount of waste during the cleaning process, and large heads of cabbage crack too early. Unsuitable for storage is also underdeveloped cabbage and cabbage with various damages, so it must be discarded. Withered and slightly frozen heads of cabbage should also be discarded. It is also important to make sure that among the cabbage being prepared for storage, there are no heads of cabbage that are too saturated with moisture - such a neighborhood can negatively affect the entire harvest.
All cabbage heads suitable for storage are placed in one layer in a dry room and left there for about twelve to twenty hours so that they dry well and subsequently can be stored longer. And after the heads of cabbage dry out, the stumps must be cut off.
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