HOW TO DEHYDRATE CABBAGE
| Cut | Slice thinly |
| Pre-treat with heat | Blanch/precook in lightly salted water or bake in oven. |
| Temperature | 52°C (125°F) |
| Time | Food dehydrator: 3-8 hours Convection oven: 12 hours |
Before and after dehydration: CABBAGE
Cabbage is an unusual but extraordinary vegetable to dehydrate. Both white and red cabbage are easily shredded with a food processor, mandolin, or cheese grater if you want it in long strips. Perfect for use in a salad or noodle mix. Sauerkraut becomes an exceptional spice in stews and soups.
You do not need to pre-treat the cabbage with heat before drying. However, this preserves flavour and colour during extended storage.
Different cabbage to dehydrate
Cabbage, pointed cabbage, red cabbage, kale, cauliflower, brussels sprouts, sauerkraut.
The detailed description below is from
the Book on Amazon
⬇️ ⬇️ ⬇️
Dehydrate cabbage: KALE
There are two reasons to dry kale—it’s so tasty and easy! The kale can be eaten as they are or used in cooking. When you make kale chips, you usually use oil and salt, but here, we don’t use oil since it will go rancid if stored for an extended period.
CUT
Pieces about 5×5 cm (2×2 inches). Remove coarse stalks.
PRE-TREAT
Roast the kale in the oven at 100°C (212°F) for ten minutes. Season and continue to dry on the same tray at a lower temperature or move to a food dehydrator.
TEMPERATURE/TIME
52°C (125°F) until it can be crumbled.
Food dehydrator: 3 hours
Convection oven: 6 hour
