The cauliflower unlike white fresh is stored absolutely not long and quickly loses elasticity and tastes. It is possible to apply several options of processing to winter storage.
Fresh storage
The cauliflower, fresh during creation of certain storage conditions, can be stored about two months. For this purpose when collecting it needs to be pulled out directly with root and to prikopat in cellar in damp sand. Such plant will continue the growth some time, but inflorescences will begin to be extended and lose density. As the option can be offered wrapping of the cut-off heads food wrap and storage at temperature from 0 to 5 °C.
Very good way of preservation of cauliflower - freezing. Heads are separated into separate inflorescences and retted for couple of hours in the added some salt water. It will help to get rid of garbage and small insects who can appear in inflorescences. After that cabbage needs to be washed out, dried and spread out properly in the portions on plastic bags for freezing. Freezing is made on the lowest temperature in the freezing chamber. After that packages are shifted in offices with the normal mode, or at once are put in freezing office of the fridge.
For freezing of inflorescence it is possible to problanshirovat previously in the boiling water. These are will reduce the volume of weight a little and in the future preparation time will decrease. The blanched inflorescences throw back on colander for running off of water and display on tanks for further freezing.
Pickles and fermentation
The cauliflower as well as normal can be salted and made sour. For pickles it is required: - cauliflower of 3 kg; - carrots 500 gr.; - water of 1 l; - salt 50 gr; - 5 peas of black pepper, leaves of currant and grapes, fennel, basil, celery. From salt and pepper the brine cooks. The bottom prepared by bank is covered by leaves of grapes and currant. Cabbage understands on inflorescences and keeps within banks mixed up with the carrots cut by circles. From above fragrant greens lay down and the brine is filled in. Banks are stored in the cool place. For fermentation the same set of products, as in the recipe is used actually above. Difference only that couple of spoons of vinegar and spoon of sugar are added to brine. Carrots are sliced and mixed up with inflorescences of cabbage and leaves of currant all weight keeps within capacity with wide throat. From above it is covered with greens, the brine is filled in and the oppression is put. In 2-3 weeks the cabbage is ready for use.