Last year I picked, blanched, packaged, and froze my cabbage. I then months later went to use it and there were black spots on the leaves. This has never happened to me before and I did not do anything differently. I'm wondering why this would have happened. Please explain.
Thanks.
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When you picked your cabbage and froze the cabbage it was more than likey effected with pepper spots already and you just did not see them. Once the cabbage has been in cold storage for 10 to 12 days the spots can worsen and become larger and more noticable. Even if the cabbage was cooked or blancehd and frozen this can still happen.
There might have been a disease in the cabbage. I would not eat it.
Most likely the back spots were forming before you blanched and froze your cabbage and the storing process just brought them out to the open.
I have read lots of articles on this in the past as it is very easy to buy cabbage and find these little black spots a day later.
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