This is the best way to proceed

The time of harvest

Kale or brown cabbage, as this type of cabbage is also called in northern Germany, needs freezing temperatures as a crowning glory. It is this cold that helps cabbage add flavor to its many healthy ingredients.

As soon as the first frost has taken hold of its leaves, the kale season has begun. Here the god of the weather plays with our expectations and occasionally makes us wait a long time. The frost in the freezer should be a good substitute for the flavor enhancer provided by nature.

The kale does not have to be harvested immediately after the first frost. He can spend the whole winter outside without any disadvantages.

The perfect kale leaves

The perfect kale leaves for the freezer are:

• freshly picked
• green
• crisp

They should be frozen as quickly as possible, although they can be stored in the vegetable compartment of the refrigerator for 4-5 days without any problems.

Don't worry if it looks like there is no way all the leaves could fit in the freezer. After blanching, they shrink into a much smaller pile.

Prepare the kale leaves

First of all: there is a lot of patient hard work waiting before you can enjoy it. Many of these steps are necessary, regardless of whether the kale is freshly prepared, boiled down or frozen.

1. Remove the leaves from the hard stalk.
2. Wash the kale leaves thoroughly. One wash cycle is usually not enough. The curled leaves offer many hiding places for fine sand particles and soil.
3. Fill a large saucepan with water and add salt.
4. Bring the brine to a boil.
5. Prepare a large bowl of ice water.
6. As soon as the salt water is bubbling, add some of the kale leaves and let them cook in it for 2-3 minutes.
7. Take out the blanched leaves with a ladle and immediately add them to the ice water to quench. This stops the cooking process and gets the typical color. The taste and vitamins also benefit.
8. Take the cold leaves out of the ice water and let them drain in a large colander. Then you can carefully squeeze them out with your hand and then spread them out on kitchen paper so that they lose the last bit of moisture.
9. Chop the leaves the way that is best for you.

Pack kale for the freezer

In order to be able to remove the kale better if necessary, it is advisable to freeze it right away in suitable portion sizes. All commercially available freezer cans and freezer bags are suitable as containers. These should be labeled with content and date so that there is always a full overview in the freezer.

durability

The kale can stay in the freezer from winter to winter. This results in a shelf life of a whole year, which is completely sufficient in view of the annual new harvest.

thawing

The frozen cabbage can be heated in about 10 minutes by adding a little water on the stove over medium heat. The kale can then be further processed according to the recipe.

Conclusion for quick readers:

• Season: From the first frost; all winter long
• Quality: Use freshly picked green, crisp leaves
• Preparation: free from the stalk; wash thoroughly several times
• Blanching: 2-3 minutes in salted boiling water; quench in ice water; Drain
• Packing: Chopping; portion into suitable freezer containers; label
• Tip: You can also freeze kale dishes that have already been prepared without any problems
• Shelf life: kale leaves: 1 year; Kale dishes: 3 months
• Thawing: Warm with a little water for 10 minutes over medium heat; further processing