Value added Cabbage

Cabbage is a popular cultivar of the species Brassica oleracea of the family Brassicaceae. Cabbage is a good source of riboflavin. It is used in a variety of dishes for its naturally spicy flavor. This Value-added cabbage technology normally used in South India.

Value-added technology:
* First select matured clean cabbage.
* Shred-it to 5 mm size and mix with 2.5% salt.
* Pack it layer by layer in a container to 2/3 height.
* Seal hermetically and allow for natural fermentation at room temperature.
* Blanch it at 70°C for 10 min, after 28 days.
* Store under shade in clean place and use it within 4 months.

Uses:
* Fermented cabbage releases isothiocyanate from glucosinolate present in the cabbage, which fights against cancer.
* Consumption of value-added cabbage reduces the risk of cancer in the lungs, breast, and colon.

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