Cabbage Preservation

1. Wash well and trim off outer leaves.
2. Bring a large pot of water to a rapid boil and add cabbage.
3. Cut heads into medium or coarse shreds, thin wedges or separate into leaves.
4. Blanch in boiling water for 1.5-2.5min.
5. Remove from water and cool in ice bath for 1-2min
6. Drain well and pack tightly into bags or freezer containers.
7. Remove as much air as possible.
8. Label and date bags/containers and freeze for up to 12-18 months.

Frozen cabbage is perfect for adding to soups and stews.

If your oven doesn’t go below 200 degrees, you might want to leave the door open a crack to prevent the cabbage leaves from getting too hot and burning.

1. Wash well and trim off the outer leaves.
2. Bring a large pot of water to a rapid boil and add cabbage.
3. Cut heads into medium or coarse shreds, thin wedges or separate into leaves.
4. Blanch in boiling water for 1.5-2.5min.
5. Remove from water and cool in ice bath for 1-2min.
6. Drain well and arrange blanched cabbage in single layers on drying trays.
7. Dry for 10-12 hours in a dehydrator (may take 20-24 hours in a conventional oven). Dried cabbage should be crisp or brittle.
8. Allow to cool completely before storing in moisture-proof containers. Properly stored, dried cabbage keeps well for 6 – 12 months.

So your cabbage is dried… now what?
Cabbage can be reconstituted by adding to soups and stews or dipping in hot water.

Our two favourite ways of fermenting cabbage are by making sauerkraut or kimchi.

Neither process requires a boiling water bath canner. With a bit of patience and just a few ingredients you likely already have at home, you can be enjoying these in a matter of days.