Best Method recommended method with best effort-to-efficacy tradeoff 2-3 weeks
Whole Head
- Don't wash until ready to use
- Remove damaged outer leaves
- Store whole head in crisper drawer
- Keep away from ethylene producers
Cut/Prepared storage method for produce that has been cut open (shorter duration, different handling) 5-7 days
Cut Cabbage
- Wrap cut side tightly in plastic wrap
- Store in refrigerator
- Keep away from ethylene producers
Freezing freezing method 10-12 months
Frozen
- Core and chop or shred cabbage
- Blanch in boiling water 2 minutes
- Cool in ice bath, drain well
- Transfer to freezer bags
- Best for cooked dishes
Long Term preservation methods like canning, dehydrating, pickling, fermenting 1-2 years
Sauerkraut/Kimchi
- Shred cabbage and salt liberally
- Pack tightly in jars, submerge in brine
- Ferment at room temp for 1-4 weeks
- Transfer to refrigerator or can for long-term storage
Protect your produce
This item is sensitive to ethylene gas, which is released by other produce.
Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.
Revival Tips
If wilted, soak in ice water for 30 minutes.
Fun Facts
- Cabbage, broccoli, Brussels sprouts, and kale are all the same species—Brassica oleracea—bred for different parts.
- Fermented cabbage (sauerkraut, kimchi) was originally a preservation method; the salt and acidity prevent spoilage.