A guide to stocking vegetables at home to keep fruits and vegetables on a longer shelf life

A guide to stocking up on vegetables

Frozen vegetables

This type of vegetables , it is recommended to blanch it and store it. Remember to drain the water and put it into a fresh-keeping bag or box to reduce contact with air and maintain a good taste.

Suitable for: corn kernels, green beans, carrot kernels, mushrooms.

Freezing-resistant vegetables

This type of vegetables does not need to be stored in the refrigerator. Just choose a well-ventilated and cool place. Generally, there is no problem if you eat them for a month.

Suitable for: onions, potatoes, beans, pumpkins, green peppers, and lotus roots.

Green leafy vegetables

Green leafy vegetables need to be placed in the cold storage layer of the refrigerator. First, dry the water on the surface of the vegetable leaves naturally, then put them into bags and put them in the cold storage layer. Remember to put them in the bag. Place a paper towel in the middle to absorb moisture.

Suitable for: Chinese cabbage, cabbage, celery.

Pickles

After removing the moisture from the surface of the pickled vegetables, you can seal them in a sealed bag and store them at room temperature. They can be stored for three to four months. Around, remember not to expose it to the sun.

Suitable for: sauerkraut, spicy cabbage, pickled cucumber.