How to freeze cauliflower for the winter

Cauliflower is a representative of the edible angiosperms of the species Cabbage. This is a fairly tasty and healthy vegetable, which is most often consumed after cooking. Unfortunately, like any plant, cauliflower has its own ripening and storage dates. Therefore, the peak of its sale occurs at a certain time of the year. When is it better to buy cauliflower and how to store it for a long time?

Why should you use cauliflower

As a rule, cauliflower is more expensive than ordinary cabbage, because many people neglect to eat it. In fact, this representative of the species is much more useful than many of its relatives. Cauliflower has a high content of ascorbic acid, vitamin K, niacin, pantothenic acid, thiamine and other vitamins. In addition, it contains trace elements, such as: calcium, magnesium, phosphorus and iron.

There is more protein in cauliflower than in cabbage, and less fiber. That is why it can be used as complementary foods for babies and dieters.

Useful properties of this plant:

• Strengthens the walls of blood vessels;
• Lowers blood cholesterol;
• It has anti-inflammatory properties;
• Positive effect on the nervous system;
• It has a wound healing effect, helps gastrointestinal ulcers heal;
• Helps control blood glucose levels;
• Contributes to weight loss.

In order to get the maximum benefit from the plant, it must be able to choose and properly store.

How to choose and where to store cauliflower

Cauliflower matures several times a year, depending on the variety. Early representatives are collected in July, later - in October-November. Store the plant in a dark place where it gradually matures. At home, cauliflower can be stored in the refrigerator, but there it will lose its beneficial properties. You can eat only the product that has been lying in the refrigerator for no more than 10 days.

The only way to extend the life of the cabbage is to freeze it. In order for cauliflower during the freezing process not to lose its beneficial properties and taste, a number of special rules must be observed.

Preparing Cauliflower for Freezing

First you need to choose the head of cabbage, which will subsequently be frozen. It should be a young, light, dense and heavy head, surrounded by green, juicy leaves. Cauliflower, covered with spots or one whose leaves are yellow or sluggish, is definitely not suitable for freezing. Next, you should sequentially perform the following actions:

Rinse the head out under cold running water.

Separate the head from the leaves. They are not suitable for eating, but they can be used as a face mask or as a folk remedy for wound healing.
Disassemble the head of cabbage for inflorescences. Remember that they should be approximately the same shape and size. If you need cauliflower for different purposes, you can alternately freeze packets with different size inflorescences.

Dip the cabbage in salt water. You can draw water into a deep bowl, pour salt in the same place. About 1 tablespoon per liter.This stage is necessary in order for the insects that may have been hiding in the inflorescences to leave the cabbage.

Rinse the cabbage from the salt under running water.

The most important process in all cooking is the destruction of unnecessary enzymes. These are substances that reduce the shelf life of cabbage and contribute to its darkening. To eliminate them, you need to put the cabbage in boiling water. Just take the already washed inflorescences and a pan with freshly boiled water, place the inflorescences in water for three minutes. They should not be kept longer, otherwise the cabbage will simply be cooked before freezing.

Further, it is very important to cool the cabbage as quickly as possible. If this is not done, it will remain soft and will not retain its taste. For cooling, it is necessary to put ice cubes in a bowl and immediately after boiling water, transfer the inflorescences to these cubes. The process of rapid heating and the same rapid cooling in cooking is called balancing.

Dry the cabbage thoroughly. Do not freeze a product containing water on the surface. In order for the inflorescences to dry, lay them on a clean towel. Additional exposure to hot air or sunlight is best avoided.

Pack the cabbage in small sealed bags. Such bags can be purchased at the store, they are specifically designed for freezing food. It is important to let all the air out of the bag before putting it in the refrigerator.

Label each serving with the exact date of freezing. Cauliflower, like any product, has its own shelf life, the countdown should be from the date of freezing.

How much time to store and how to cook frozen cauliflower

Inflorescences located in the freezer can be thawed only once. They should be stored no more than 9 months after the start of freezing at a temperature not exceeding -18 ° C. It is important to maintain the same temperature during the entire period of freezing, otherwise cabbage will lose its taste.

Inflorescences can be thawed before use, and you can start cooking immediately frozen. For frying, baking and eating raw, it is better to use the first option. To defrost the cabbage, steam it over or put in boiling water for one and a half minutes. Do not defrost vegetables in the microwave, they will become soft, lethargic and tasteless.

If you are going to boil cauliflower, for example, making soup from it, then you can immediately put frozen inflorescences in the water, they will thaw during the cooking process.

We can conclude that cauliflower is not only tasty, but also a healthy product that is stored in the freezer for the longest time. Before freezing, it is important to properly prepare, disinfect, defer and pack inflorescences. Then cabbage can be consumed unchanged for a long time.

Video: harvesting cauliflower for the winter