Storing Cabbage experiment

[archeryrob]

I chopped two heads of cabbage from the garden and put in an 11" vacuum bag and dropped a O2 absorber on top and sealed them. Sitting them on a shelf and I am figuring the lack of oxygen will prevent it going bad. I don't have a root cellar and stored in the utility room in the basement in the dark.

I guess we will see if this works or will just end up in the compost pile.

 

[02ebz06]

Lettuce know how it turns out.

 

[SmokinEdge]

Not sure about that. With salt maybe, but only two ways to store cabbage that I am aware, canned or salted and fermented. I guess we will see

 

[archeryrob]

Okay I thought about trying this with lettuce also. I have lettuce in the fridge for a month and just starting to brown up. Romaine is all trying to seed up now so will go to compost if not saved, Might try some too. Its going to waste and might as well try it.

Fermentation occurs by using up oxygen and basically excluding it. Water is not stirred so oxygen is not absorbed. I am working under the principles I learned with the fire triangle Fire needs, Fuel, heat and Oxygen. Remove one and its out.

Decay is the same. Fuel (food), Oxygen and moisture. This is removing oxygen and an essential triangle point. Just like jerky removes the moisture and a different point of the triangle.

Fermenting food does not necessarily remove oxygen, but the process of fermentation itself occurs in the absence of oxygen. Fermentation is an anaerobic process, meaning it takes place without oxygen. However, the presence of oxygen can influence the type of fermentation and the microorganisms involved. For example, some fermentation processes, like those used in making bread or wine, involve yeast that can switch between aerobic and anaerobic respiration depending on the availability of oxygen. In contrast, lactic acid fermentation, which is common in foods like yogurt and sauerkraut, is strictly anaerobic and does not require oxygen.

 

[Timber II]

Cabbage will keep for a month or better if left whole and stored in the bottom of a beer fridge…or any fridge lol

 

[Florida Chris]

Since botulism is common in soil and thrives in low oxygen environments, isn't this a tad bit risky?

 

[archeryrob]

Well, should be a no oxygen environment. Would anyone blink if I stored them whole in a root cellar?

Its a test, as I said, worst case I added to the compost pile. Best case I learn something new. Or to not do that again.

 

[Inscrutable]

I have not yet tried, but I have read that you can vacseal and freeze after blanching and shocking.

Going to try next time I make some Caribbean slaw … can never find a small enough head of red cabbage.

 

[chef k-dude]

I think the question is, what does "this works" mean? Can you do what you did? Of course. Will it make for "good eats"? My guess is no. Even when old school Koreans made kimchi they salted it and buried it underground for natural refrigeration...actually protection from freezing in winter.

I applaud all out-of-the box thinking, but keep in mind that cabbage is about 92% water, which contains oxygen. Storing whole in a cool environment is a well known preservation method for many foods, but like potatoes, once you cut cabbage, its a race to spoilage with no refrigeration.

Maybe you'll surprise us!

 

[Inscrutable]

I think the question is, what does "this works" mean? Can you do what you did? Of course. Will it make for "good eats"? My guess is no. Even when old school Koreans made kimchi they salted it and buried it underground for natural refrigeration...actually protection from freezing in winter.

I applaud all out-of-the box thinking, but keep in mind that cabbage is about 92% water, which contains oxygen. Storing whole in a cool environment is a well known preservation method for many foods, but like potatoes, once you cut cabbage, its a race to spoilage with no refrigeration.

Maybe you'll surprise us!

I do think the freezing has potential.
When I make Caribbean slaw I make a too-big batch coz I hate to toss 1/2 the cabbage. Last time I froze some of the slaw. Upon thawing, the cabbage was still pretty firm. And that’s with having all that citrus mixed in (mango, orange, lime). I’m thinking just the cabbage is gonna be ok.

 

[archeryrob]

We shall see, its a test.

Worst case its compost pile supplies
Mild case, chickens get scraps
Best case, crunch Cole slaw this winter.

Now how long to let it sit? December?