Cabbage: To preserve cabbage, air-dry it for 4 to 5 days. Avoid discarding any parts unless they are spoiled. Store it at around 2°C for optimal freshness. Another effective method is to create an "S"-shaped wire hook, insert it into the root of the vegetable, and hang it on a bamboo pole. This technique ensures excellent storage results.
Parsley: Large parsley bunches can be tied into small bundles weighing about 1 pound. Wrap them in paper and place them inside a plastic bag. Store them in a well-ventilated area to keep them fresh for up to 10 to 15 days.
Radish: Fill a water tank with water and surround the radishes with a 15 cm layer of soil. Alternatively, you can cut off the top of the radish and place it in yellow mud to form a protective shell. Pile the radishes in a shaded area. For better preservation, cover the pile with a layer of moist soil.
Sweet Potatoes: Fresh sweet potatoes should be exposed to sunlight for a few hours before being packed in breathable wooden boxes filled with ash. Surround them with waste cotton to protect against freezing during colder months.
Potatoes: Place potatoes in an old cardboard box and include a few unripe apples. The ethylene gas released by the apples helps keep the potatoes fresh and prevents sprouting.
Ginger: Store ginger in fine, dry sand and keep it in a warm, sheltered, and dry location during winter. If there's a small amount of ginger, wash it and preserve it in salt for long-term storage. For larger quantities, store it in a container filled with fine sand, placing each layer separately and sealing the container tightly.
Melon: Wax gourds should be stored in a dry place, protected from direct sunlight using straw, cardboard, or similar materials. Handle them carefully to avoid damaging the "white frost" on their surface, which helps maintain freshness for up to four months.
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