Fresh cabbage is bitter – something needs to be done

Cabbage has been used as a food since the Stone Age. One of the first mentions of it dates back to Ancient Rome. Even then, there were many varieties. In Rus', it began to be cultivated in the eleventh century. Today, it is the most popular vegetable.

But sometimes our beloved cabbage tastes bitter. Why does fresh cabbage taste bitter, and what should you do?

Reasons for cabbage bitterness

If cabbage has a bitter taste, there are two possible causes: natural causes and growing errors. In the former case, some varieties, such as "Amager," are naturally bitter. Fighting this is futile.

Early varieties contain fewer glycosides than late ones. The latter are suitable for winter consumption, but only after they've been stored. They tend to be denser, with leaves with a bluish tint. The longer the cabbage is stored, the lower the glycoside content. It's best to store it in a cellar. Consume no earlier than February. Then the bitterness will completely disappear.

Besides the natural causes of bitterness, some gardeners make mistakes when growing cabbage. Over-fertilization and a lack of certain micronutrients can give the vegetable a bitter taste. Insufficient watering can also cause the cabbage to taste bitter. During hot and dry seasons, more moisture is needed.

Some hobby farmers plant cabbage near hot peppers. This also causes bitterness. Harvesting should be done on time. Harvesting too early or too late will result in a bitter taste.

Ways to eliminate bitterness

These methods will help remove bitterness and are good for frying, making salads and stewing.

1. To remove the bitterness, the leaves need to be kept in boiling water for about a minute.
2. You can chop it finely and let it soak in cold water for about half an hour.
3. One of the most effective methods is to soak it in a lemon juice solution.
4. You can remove the bitterness with salt. Chop, add salt, and stir. When the juice has released, drain it and rinse the cabbage in cold water.

Reviews

Katerina, 39. Mash the cabbage to remove the bitterness. Or you can scald the leaves with hot water. If the head itself isn't wet, you don't need to drain the water after mashing, but you definitely do after scalding. I always mash it. It tastes better and is easier to digest.

Olga, 42. I use plain apple cider vinegar. After I chop the bitter cabbage, I simply pour a small amount of apple cider vinegar over it. Mix thoroughly. After an hour, I drain the resulting liquid. I use the finished cabbage for cooking.

Any variety of this vegetable contains vitamins and is beneficial for health. It is used in the treatment and prevention of diseases. To enjoy it, you need to eliminate the bitterness using known methods.