CHINESE CABBAGE
(Page 3 of 3)
Don't panic if an unexpected frost should strike, for
Chinese cabbage can withstand a considerable amount of
cold. Even a plant that appears to be completely frozen
will be OK to use in salads and in cooking if you [1] strip
away all outer leaves, [2] place the bright, clean head in
a plastic bag, [3] put the bag in the refrigerator, and [4]
let the frozen foilage thaw overnight. The next day, your
cabbage will look—and taste—as though nothing
had happened to it.
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Chinese cabbage can be stored in several ways. The easiest
way is just to pack the heads in the fridge's crisper . . .
however, if you wish to store cabbages for more than a
couple of weeks (or if you have a whole garden full of
heads that need to come indoors), you'd best stash the crop
in the cold cellar. Uproot each plant, discard the outer
leaves, arrange the cabbages in rows with dry straw laid in
between them . . . and your crop will keep for two months
or more.
You can also keep Chinese cabbages growing indoors until
you want them by placing the plants in tubs or deep
containers so that the roots'll stand in water. (Don't
shake off any soil that adheres to the roots.)
If you're looking for a rewarding (in more ways than one)
fall crop, consider pe-tsai. It's "the cabbage with a
difference".
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