In the north, the flower language of cabbage is that winter is coming...

Rose Flower Language – Love

Lily Flower Meaning - Purity

Chrysanthemum Flower Language - Noble

…

These flower languages ​​are widely known, but if vegetables also have flower languages, then the language of cabbage is probably "Winter is coming" (tremolo).

Image source: pixabay.com

Why?

There was a joke in the past about buying cabbage in winter.

A southerner buying cabbage: "Boss, give me one cabbage."

A northerner buying cabbage: "Boss, give me 100 kilograms of cabbage first!"

Chinese cabbage is a must-have for northerners in winter. It can be stir-fried, served cold, stewed, or pickled. It has the reputation of being the "king of vegetables."

Why did people in the north stock up on cabbage in winter? How to choose a good cabbage? This article is about cabbage!

Why did everyone like to stock up on cabbage in winter in the past?

In the past, there were many kinds of vegetables that could be eaten in the north in summer. However, in winter, due to the low temperature, only some vegetables that could withstand low temperatures could be stored for winter consumption. Potatoes, radishes, carrots, and Chinese cabbage are all must-haves in the winter vegetable basket. Chinese cabbage is the most popular one because:

Chinese cabbage is resistant to storage. As the temperature drops in winter, the osmotic regulating substances in Chinese cabbage increase rapidly and the content is high, and the activity of protective enzymes is also high, showing strong cold resistance.

However, if the temperature is lower than -10℃, the cabbage is prone to frost damage , so when the temperature is lower than -10℃ in winter, it is generally necessary to cover the stored cabbage with a blanket.

The stored Chinese cabbage tastes better. The taste of Chinese cabbage stored in winter is different from that in summer. After the frost, as the temperature drops, the soluble protein content and soluble sugar content in the Chinese cabbage increase.

The soluble protein content of Chinese cabbage at -10℃ is 3~5 times that at 5℃, and the soluble sugar content in fresh Chinese cabbage leaves is 4~11.5 times that at 5℃. This change not only makes Chinese cabbage more cold-resistant and easy to store, but also makes it taste more refreshing and sweet. How can you not love such a vegetable that is both durable and delicious?

In the past, cabbage was stored like this

Usually, the cabbage cellar storage period is from mid-November to late April of the following year. Fresh cabbage has a high moisture content and is prone to spoilage if not stored properly. Therefore, in order to eat cabbage in winter, when winter is approaching in the north, people will put the cabbage in a cool place for about a week to cool down the cabbage and evaporate the moisture. The two layers of old leaves on the outside will be dried soft and there will be no "crunching" sound when squeezed by hand.

Then remove the yellow and rotten leaves, shake off the soil at the roots, and keep as many outer leaves as possible. The outer leaves will form a protective film after natural air drying, which can ensure that the moisture in the inner layer of the cabbage is not lost, reducing losses. Then store it in a cellar, place it on a shelf, and turn it over regularly to remove the yellow and rotten leaves in time.

During this period, you must also pay attention to ventilation, reduce the ethylene content in the storage environment, and adjust the temperature, preferably at 0-5°C. Because the higher the storage environment temperature, the easier it is for the cabbage to release ethylene, and ethylene has a ripening effect, which will accelerate the deterioration of the cabbage, make it easy to fall off, and reduce the shelf life.

Of course, the stockpiling of cabbage mentioned above has become a childhood memory in many places, including the author’s hometown in Northeast China. Now if we want to eat cabbage, we can just run to the supermarket and pick up one at any time. There is no need to stockpile cabbage. Of course, if you want to revisit the taste of frozen cabbage, you can also cool it down yourself.

When eating cabbage, you may have the following questions. Let us explain them to you all at once here.

Image source: pixabay.com

How to remove pesticide residues?

Many people are worried about the pesticide residues in the cabbage they buy from the market and don't know how to clean it. In fact, as long as the cabbage is purchased from a formal channel, there is no need to worry too much about the problem of pesticide residues. Someone once conducted a risk assessment of pesticide residues on 258 groups of ordinary cabbage samples from wholesale markets in some areas of Anhui. Although pesticide residues were detected in almost all of them, 99.2% of the samples had pesticide residues below the maximum residue, which was within the risk range and did not pose a safety risk.

Of course, in order to further reduce the intake of pesticide residues in the diet, we can learn how to wash vegetables more effectively. You can soak them in warm water at 20℃~25℃ for 10 minutes, and then rinse them with clean water for 30 seconds; you can also soak them in rice washing water for 5 minutes and then rinse them. In addition, the volatile pesticide residue content of the purchased Chinese cabbage will gradually decrease as the storage time increases.

Can I eat cabbage with black spots?

Whether cabbage with black spots can be eaten depends on the situation. There is only one situation in which it cannot be eaten.

The small black spots on the cabbage can be washed off directly with water. It may be that there is dirt or cabbage worm eggs attached to the cabbage leaves. After cleaning, you can cook and eat them.

The small black spots on the cabbage cannot be washed off no matter how hard you wash. It may be that the cabbage has black spot disease, which is caused by fungal infection. This disease often occurs in cruciferous vegetables. If it is not rotten or spoiled, it can be eaten.

If there are more black spots, there are yellow halos around the lesions, and some have concentric rings when enlarged, the cabbage leaves turn yellow, dry, rot and deteriorate, and the lesions on the petioles and stems are spindle-shaped, dark brown, and even black mold appears. At this time, the cabbage has no edible value , the taste will become bitter, and it cannot be eaten.

How to choose a good cabbage?

Although cabbage is inexpensive and good quality, you still have to choose it carefully. Here are 3 suggestions to help you buy good cabbage.

1. Look at the appearance

Choose Chinese cabbage with fresh leaves, no damage, firm wrapping and no black spots.

2. Smell

The roots of cabbage sprayed with formaldehyde are white and look great, but they emit a pungent odor. If the odor is obvious, don't buy it. But if you buy cabbage with formaldehyde, don't worry. Formaldehyde is soluble in water, so you can soak it in water and then rinse it several times.

3. Weigh it

For cabbages of similar size, you can weigh them and choose the heavier one, which usually has a higher water content and will be fresher.

Image source: pixabay.com

These 3 types of cabbage have their own nutritional advantages

Finally, let’s talk about the common types of cabbage. There are many types of cabbage in the cabbage family. The cabbage generally used for storage during the winter is Chinese cabbage, while bok choy and baby cabbage are also commonly eaten vegetables.

1 Chinese cabbage

The vitamin C content of Chinese cabbage is 37.5 mg/100 g, which is about the same as oranges. It also has a low oxalic acid content and can be eaten raw. Eating 200 g of Chinese cabbage a day can meet more than 70% of the daily vitamin C requirement of an average adult, which is pretty good.

In addition, every 100 grams of Chinese cabbage contains 1.2 grams of dietary fiber, and the dietary fiber content of Chinese cabbage stored for winter will increase over time. Increasing the intake of dietary fiber in the diet can promote gastrointestinal motility, prevent constipation, and reduce the risk of colorectal cancer.

2. Chinese cabbage

Compared with Chinese cabbage, Chinese cabbage has greener leaves and is rich in vitamin C and carotene, which are 1.7 times and 23 times higher than Chinese cabbage, respectively. Chinese cabbage has an even higher content of β-carotene. β-carotene can be converted into vitamin A in the body, which can prevent diseases such as night blindness and dry eyes, and is beneficial to eye health.

In addition, the calcium content of Chinese cabbage is also good, at 117 mg/100 g, which is twice that of Chinese cabbage. Although the absorption rate is not as good as milk, it can also contribute to calcium supplementation.

3 Baby Cabbage

Baby cabbage looks very similar to Chinese cabbage, but it is miniature. Although the vitamin C content is less than half of that of Chinese cabbage, the potassium content of baby cabbage is twice that of Chinese cabbage, and the sodium content is lower than that of Chinese cabbage, which is very suitable for people who need to control blood pressure.

Summarize

No cabbage can escape the winter in the north. Making pickled cabbage with vinegar, cabbage stewed with tofu, pickled sauerkraut and kimchi are all delicious in the cold winter!

References

[1] Meng Fanzhen, Zhang Zhenxian, Yu Xianchang, Ai Xizhen. Effects of low temperature stress on some physical and chemical properties of Chinese cabbage in the field [J]. Chinese Journal of Eco-Agriculture, 2005(02):84-86.

[2] Fu Chunyan, Guo Mingyan, Li Jingyan, Yu Fengjuan. Cellar storage technology of Chinese cabbage in winter[J]. Private Science and Technology, 2014(01):11.

[3] Wang Xiuying, Zhao Junliang, Li Gaizhen, Qi Xianhui, Lan Chuangye, Zhao Meihua, Wu Dongtang. Storage and preservation technology of Chinese cabbage[J]. Shanghai Vegetables, 2020(02):68-70.

[4] Atawula Timur, Abulaike Niyaz, Tian Quanming, Zhang Jian, Xu Bin, Wu Bin. Analysis on the preservation effect of “hanging-type” cellar storage on the storage quality and active oxygen metabolism of winter cabbage[J]. Xinjiang Agricultural Sciences, 2022, 59(05): 1292-1300.

[5] Lei Fengjun. Experiment on the symptoms and control effects of black spot disease of cabbage[J]. Modern Rural Science and Technology, 2018(04):72.

[6] Li Junhui, Han Yuhui, Gui Yun, Yan Wei, Song Xiaowan. Residues of four common pesticides in common cabbage and risk assessment[J]. Modern Agricultural Science and Technology, 2018(04):117-118+120.

[7] Yang Yuexin. Chinese Food Composition Table 6th Edition Volume 1[M]. Peking University Medical Press, 2018

[8] Chinese cabbage dietary fiber https://fdc.nal.usda.gov/fdc-app.html#/food-details/169979/nutrients

Planning and production

Author: Xue Qingxin, one of the first nutrition instructors of the National Health Commission, and a registered nutritionist in China

Review | Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center

Planning丨Ding Zong

Editor: Ding Zong