08/27/2026
Thirty years of growing brassicas has taught me one universal truth: we all plant too much cabbage. By late October, you're either forcing it on neighbours who have started hiding when they see you coming, or you're watching the mature heads split in the autumn rain. I used to spend hours shredding it all into slaw until my wrists ached, but it turns out I was making it too complicated. There’s an old-world Eastern European method that lets you preserve entire heads perfectly intact for six months or more. No tedious chopping, no expensive canning equipment, and the flavour it develops for winter stews is completely unmatched. I stopped worrying about gluts the year I learned this one.
