Would you eat this? Two cabbages from the Root Cellar.

Posted by Mark Wessel on April 18th, 2013

Napa Cabbage straight from the cellar.

To many of my readers this may look as appetizing as a six month old crock of Kimchi unearthed in the Korean hillsides.In this age of lacto-fermentation some of you may truly understand what I am talking about. This picture is not from a fermentation vessel or any other well controlled environment. This ball of slime is straight from the fungal and bacterial playground I call my root cellar. The root cellar is actually our garage which is built into the side of the hill. The humidity levels stay incredibly high and the temperature never drops below freezing.

Napa peeled of rotten layers.

This is a Napa cabbage which I picked in November 2012. Who would have thought such a tender leafy vegetable would last this long. I should not be too surprised. When I store them in the refrigerator, they never seem to go bad. Just peel a few layers off and good as new.

Storage #4 before

The other cabbage in the root cellar is the more traditional european cabbage. This variety was specifically bred for storage. It was also picked in november 2012 and still has many months left in the tank. They are solid as rocks, with not even a hint of space between the layers. In our two person family, one goes a long way.

Storage #4 peeled

Even though this is the time to start planting early season cabbage, with six still in storage I do have my reservations about adding to the cabbage load. However, the storage cabbage has lost a bit of its appeal and something fresher may be in order.

Storage #4 sliced.

I raised both cabbages from seed. The Storage #4 was started in late may and planted in the garden in July. The napa cabbage, Rubicon, was started in late july and planted in early September. Both were purchase from Johnny’s Seeds.

Napa from storage starting to bolt or flower.

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This entry was posted on Thursday, April 18th, 2013 at 2:32 am and is filed under Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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