Dehydrating cabbage constitute a delight-some activity in the kitchen. This is particularly true if the many benefits of dehydrating cabbage are appreciated.
Cabbage is widely acceptable. It has many health benefits. It is also one of the vegetables that make most recipes attractive, nutritious and tasty. The many benefits are considered as incentives for dehydrating cabbage.
What do you think? May be that I am thinking that every person enjoys it as much as I do.
What are the steps involved in dehydrating cabbage? Are they easy and simple enough or difficult for anyone to follow? Find out for yourself.
Steps in Dehydrating Cabbage
- Select the cabbage for dehydration
- Clean the cabbage
- Slice the cabbage uniformly
- Spread the cabbage in the dehydrator tray
- Turn the dehydrator on and set the temperature
- Dehydrate the cabbage until dry
- Package the cabbage for storage
The starting point or first step in dehydrating cabbage is to select the cabbage to be dehydrated. For premium dried cabbage, do select cabbage that is fresh.
After selecting the cabbage, clean them very well. This can be done simply by washing the cabbage one or two times. Cleaning the cabbage can also be done by removing the outermost cover.
Slice the cabbage either 1/8” thick or a little thicker. It should be noted that the thicker the slices are, the longer it
will take to dehydrate. Any desire to save time will mean cutting them as thinly as possible.
It is important also to note that the cutting or slicing should be uniform. This in turn will ensure that the drying is uniform. Uneven slices will lead to different time of drying for the vegetables.
Using vegetable slicer ensures uniform slicing of the cabbage. It also makes slicing the cabbage faster.
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Steam blanching of the cabbage is optional. It may be carried out for two reasons. One, it helps maintain a brighter color of the cabbage. Two, it helps soften the skin and surface of the cabbage which makes dehydration faster and easier.
For best results, steam blanching is achieved by the use of electric steamers. However, in its absence, the improvised pan-type steamer may be used. In this case, the cabbage is poured on the perforated upper section of the steamer. The cabbage is allowed to steam for about three minutes or less.
Long steaming for blanching should be avoided. This is because it has the disadvantage of destroying part of the enzymes and minerals that the vegetables are rich in.
Allow the cabbage to cool. Drain of any water and use a paper towel to blot out the excess moisture.
Spread the cabbage evenly on the trays of the dehydrator. Better result is achieved if the cabbage are in a single layer and do not overlap.
Place the trays back into the dehydrator and turn it on.
Set the temperature of the dehydrator at 125 degrees Fahrenheit or 52 degrees Celsius which is the optimum temperature for dehydrating vegetables.
The duration for dehydrating cabbage lasts for between 7 –11 hours. The actual duration will vary from one batch to another. It depends on a number of factors. One of the factors is the quality of the .. A huge varieties of different qualities of . are available on Amazon online shop. Taking a look on the . won’t be a bad idea. My detailed guide on how to choose a fruit dehydrator will be of immense benefit if you are considering buying one.
If you are using shelf dehydrators, it is a good practice to rotate the trays midway into the drying to ensure uniform dehydration. Some food dehydrator manuals will claim that there is no need to do so. But in reality, if you don’t do so, you will observe that the cabbage nearer the heat source will dry before the ones farther away.
The Excalibur food dehydrator is a good example of shelf food dehydrator. The Aroma professional food dehydrator is also another good example shelf food dehydrator.
Start checking for dryness after about 5 hours.
When the cabbages are dried, they become brittle.
When the cabbages are sufficiently dried, allow it to cool. Then unpack the cabbage from the dehydrator’s tray.
Package the cabbage for storage. Packaging of the dehydrated cabbage can be done using plastic food bag such as zip-lock. Vacuum seal bags may also be used. They are preferable when longer storage of the cabbage is needed. They can also be packed in a glass or plastic containers with tight lid covers.
Dehydrated cabbages may be stored as is after the dehydration or grounded to powder.
Storing the dehydrated cabbage in a freezer will help prolong its shelf life.
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Rehydrating the cabbage is also easy and simple.
Rehydration or reconstitution is the process of allowing the dried cabbage to acquire back water. This enables the cabbage to return to its original form, appearance, size and color. This is mainly possible for premium dehydrated cabbage or other vegetables.
Rehydrating the cabbage may be done by
Boiling: equal volumes of cabbage and water are placed in a bowl and soaked for about ten minutes.
Slowly bring the cabbage to boil and then simmer until tender as desired.
Soaking: soak the cabbage in excess water for at least thirty minutes before starting to check for tenderness.
Dehydrated cabbage may also be reconstituted by cooking or by adding it directly to any recipe of your choice.
To get the best out of your cabbage, you must resist the temptation to increase the dehydrator’s temperature so as to save some extra time when dehydrating cabbage.
Share in the fun of dehydrating cabbage today and share your experience with us.