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.
An informative blog on home gardening, landscaping, and about the bonsai plants, and growing vegetables, fruit trees in organic farming.