"Dave Balderdash" wrote
> dh wrote:
>
>> I like to cook a cabage, and then eat it over a period of a week or
>> two. But sometimes--and it seems like not always--it will turn sour.
>> It doesn't look bad or anything, but it's still trash to me. Is there
>> a way to keep it from turning sour?
>>
>> Also, I like to boil some potatoes and have some of them around for a
>> week or two as well, but sometimes they go bad during that time. It
>> seems like they should keep for at least two weeks in the
>> refrigerator, and sometimes they do. Why not other times?
>>
>> Thanks for any help!
>
> Wrong approach.
>
> Both potatos and cabbage store so well uncooked, do that. You can halve
> a cabbage and keep it raw in the crisper for a week... or buy smaller
> cabbages.
>
> As for potatos... they are so easy to cook on demand, just do that.
>
> The reason that the storage life varies is quite simple. The vegetables
> we prepared and cooked in different conditions. There may be different
> wild yeasts in the air, maybe you didn't wash you hands when packing
> them for storage, etc., etc.
>
>

This is too funny... what a crock.

Speaking of crocks, for thousands of years folks have been preserving
cabbage for months, even years, and with no refrigeration... pickle it!

Mr. Kimchee Kraut