【冷凍やめた】カット野菜を冷蔵庫で長持ちさせる方法

【冷凍やめた】カット野菜を冷蔵庫で長持ちさせる方法

Hello, this is ayahare. Today, I’ll be sharing how I store a week’s worth of vegetables. Last year, I decided to give vacuum storage containers a try, and they’ve been a game-changer. I hardly ever freeze my vegetables anymore. Thanks to that, I no longer deal with common issues of home-frozen vegetables, like Becoming watery and losing their texture, Or releasing excess moisture while cooking, making them take longer to heat through. Those struggles are gone now. That said, I don’t have enough containers or space to vacuum-seal everything for a whole week, So I also use colander-style storage containers And i-Wrap storage bags to make things work. By doing this, I can avoid relying on freezing, And I really love this current system. If there’s anything helpful in today’s video, Feel free to try it out yourself! I hope you find it useful! ▼ Vegetables I bought this time
■ Leafy greens: Komatsuna, cabbage, mizuna, baby leaf mix, spinach
■ Root vegetables: Carrots, potatoes, onions
■ Other vegetables: Asparagus, snap peas First, I cut and refrigerate the leafy greens. Komatsuna actually has more calcium and iron than spinach And is highly nutritious. Cut it into 4 cm pieces. Wash it thoroughly so it’s ready to use, And drain the water well. This is the OXO salad spinner. For leafy greens especially, Any remaining moisture can cause them to spoil quickly, So after spinning, I also pat them dry with a paper towel. Put on the lid And press the valve down. Set the vacuum pump and press the button. It stops automatically when it reaches a vacuum state, So I just remove the pump and it’s done. The vacuum storage containers I use are from a brand called VAKUEN. The starter set includes four containers and one vacuum pump. At the time of purchase, it cost about 20,000 yen. I debated for two months before finally buying it 😅 In the end, it’s been incredibly useful, and I’m really glad I bought it. Right now, the starter kit isn’t available on Amazon, So you might have to purchase each item separately. The largest container in the starter set is 3.1L, which takes up a lot of space, So it’s a good idea to plan ahead and decide what sizes you’ll use for what ingredients. Both the container body and lid are dishwasher safe. The air valve and gasket can be removed for cleaning. The pump isn’t washable, so I just wipe it down with a cloth when it gets dirty. When my vacuum storage containers are full, I use i-Wrap. I’ve tried a few storage bags that claim to keep vegetables fresh, But none of them made a huge difference. In the end, i-Wrap was the most convenient and easiest to use. Once I remove excess moisture, I place the veggies in an i-Wrap bag, Press out as much air as possible, and seal it shut. Then, I store it in the chiller drawer. The chiller compartment maintains a lower temperature than the regular fridge, With higher humidity levels, making it easier to slow down vegetable deterioration. From my experience, this method keeps most vegetables fresh for about five days. But this is just based on my personal observations, So if you try it, keep an eye on your veggies and adjust as needed! When eaten with animal-based protein, komatsuna increases iron absorption. Iron absorption rate goes up! When eaten with vitamin D-rich foods like mushrooms or tuna, Calcium absorption rate goes up! By the way, VAKUEN storage containers are microwave-safe. Condensation inside the fridge can cause vegetables to spoil faster, So whenever I take them out of the fridge, I quickly wipe off any moisture with a clean cloth or paper towel. Another method is placing a paper towel at the bottom of the container. With this method, pre-cut vegetables last for around two weeks. Next is cabbage. For cabbage, I remove the dirty outer leaves. If I don’t have a set meal plan, I cut it into 1/8-sized pieces. This way, it can be used for chopped dishes Or shredded cabbage—super convenient! After removing excess moisture, I store it in the largest 3.1L container. Cabbage changes color when exposed to air, So I place a damp paper towel on top. Wrapping each piece individually is even more effective, But just covering the top layer still helps. Vacuum-seal it. Then store it in the fridge. Mizuna is great for hot pot in winter, And in warmer seasons, I enjoy it in salads. Cut it into 4 cm pieces. Wash it thoroughly, And drain the water well. For storage, I use a colander-equipped container from 3COINS. It comes in two sizes: M and L. L size holds 2.14L. M size is about half that at 1.02L. L size perfectly fits one pack of mizuna, So in my house, it’s almost exclusively for mizuna. 😆 The colander has small legs, So any water that drips down doesn’t touch the food, keeping it fresh. The lid isn’t completely airtight, But it still closes pretty securely. This is another product that was worth buying, just like the vacuum storage containers. Since it continuously drains water while storing, The vegetables stay crisp for up to five days. My recent go-to salad consists of: Mizuna Baby leaf greens Snap peas Homemade carrot dressing And a sprinkle of chopped mixed nuts at the end. Just this combination makes the dining table feel vibrant. ◎ Since I started refrigerating vegetables properly, I’ve come to appreciate the greatness of colander-equipped containers. I think I’ll buy a few more in the future. **Baby Leaf Greens** Since the amount is small, I wash them directly in the colander. The M size is compact but has enough depth, So it holds more than it looks. It’s a really convenient size for many uses. Since I use it almost every day, I just discard the drained water naturally. I also use the M size container for defrosting frozen broccoli at room temperature. Blanch the spinach briefly. For vegetables like spinach, chrysanthemum greens, and rapeseed blossoms, I often use them as side dishes or garnishes, So I blanch them first before storing them in the fridge for easy use. Boil the roots for 30 seconds. Once they soften, submerge the whole bunch for 1-2 minutes. Cool immediately in ice water. Drain thoroughly. Cut into 4 cm pieces and store in the fridge. This is a heat-resistant glass container from **iwaki**. The rectangular 500ml size Is perfect for storing one bunch of blanched spinach! Consume within four days. Now that the leafy vegetables are done, I’ll store the root vegetables. I keep vegetable scraps to later simmer and make vegetable broth. In our household, my husband doesn’t like carrots, So I rarely use them in large chunks. I usually shred them with a peeler before use. They work great as a colorful addition to salads and stir-fries! ◎ Trim off the tops. Wipe off any moisture. The **2L rectangular vacuum storage container** Is super convenient for storing long vegetables! ◎ Store asparagus in the same container. Cut them in half so they fit inside. Do not store strong-smelling or ethylene-producing vegetables together! Last week, I bought a bunch of carrots on sale, But I ended up buying more for this video shoot. Looks like I’ll have to use carrots aggressively this week! 😆 Uncut root vegetables last surprisingly long, So vacuum storage containers are a real lifesaver in times like these. 😮‍💨 If you store peeled potatoes, You need to wrap each one with a damp paper towel to prevent discoloration. So I decided to store them with the skin on. Wash them thoroughly and dry well. Once dried properly, Since my vacuum storage containers are all full, I’ll use an iWrap instead. Remove as much air as possible before sealing. Potatoes are sensitive to cold, so store them at room temperature or in the vegetable drawer. I use my vegetable drawer for storing rice, So I store potatoes in the regular refrigerator compartment instead. The chilled section is too cold, so the fridge is the better choice. For onions, cut them in half and peel off the skin. Store in a 1.4L square vacuum container. It fits about three whole onions. If storing in an iWrap, To prevent spoilage, don’t cut them in half—just peel the skin before storing. Lastly, snap peas. Removing the strings is a bit of a hassle, But if you blanch and store them in advance, They’re super convenient for: Salads. Side dishes. Boil for 2 minutes. Cool immediately in cold water. Water tends to accumulate inside, so either: Cut them in half, or hold the stem side down and shake them vigorously to drain excess water. Store in an airtight container and consume within 4-5 days. Next is freezing mushrooms, meat, and fish. Freezing mushrooms enhances both their umami and nutritional value, So I cut them into convenient sizes before freezing. The stems are also packed with umami, so I finely chop them. I use Stasher reusable storage bags, which can be washed and reused. For shimeji, remove the base and separate into small clusters. For maitake, simply tear them apart. Mushroom freezing is complete! For freezing meat and fish, I recently bought small portion freezer packs. Purchased at Nitori. They save space and keep the freezer organized. They can also be used as a cutting board—super convenient! There are two types: one for thin slices and one for thick cuts. Thin-slice type is perfect for pork. Thick-slice type fits one chicken breast or thigh perfectly. Since the cutting space is a bit tight, Using kitchen scissors might be easier. However, these aren’t airtight, So if you’re worried about freezer burn, they might not be ideal. You can defrost them directly using the microwave’s defrost mode. Lately, I’ve been buying boneless salmon, minced tuna, And seafood mix from an online shop called Kanenakaya Jihei. These help me get through the week. 👌 I collect vegetable scraps, Wash them thoroughly, Put them in a pot (or frying pan), And add enough water to just cover the vegetables. Turn on the heat, And simmer for 20-30 minutes over low heat, just below boiling. Strain the vegetables through a sieve to extract the broth. Using this broth for stews or miso soup, You can really taste the gentle umami of vegetables. It somehow feels more luxurious than usual. Though maybe I just think that because I made it myself. 😂 Refrigerate what you’ll use within a few days, And freeze the rest. It’s super easy, so try it out when you have some spare time! In this video, I introduced how to store pre-cut vegetables in the fridge instead of freezing. However, I have no intention of completely giving up on freezing. For example, pre-made frozen bento meals may lose some flavor, But they’re lifesavers when I’m busy. There are plenty of times when I still rely on freezing. Actually, what first got me interested in vacuum storage containers Was a growing appreciation for food itself. I was never particularly skilled at or fond of cooking, So I always focused on making meals as efficiently as possible. But over time, I realized I had lost the mindset of *enjoying* food. Rather than freezing and rushing through everything, I started wondering if I could balance efficiency with the joy of eating. That’s when I came across vacuum storage containers. After purchasing them, I took the opportunity to relearn proper vegetable storage methods. I realized that with the right techniques, refrigeration could keep veggies fresh long enough. I even started trying vegetables I wouldn’t have bought before. Of course, dieting and health maintenance are important, But for me, truly *enjoying* my meals is just as essential. One hidden drawback of freezing food is that, Because it lasts so long, I sometimes forget to use it. Regardless of the storage method, the key is to use up ingredients quickly. To avoid stockpiling frozen food, Managing grocery shopping amounts is just as important. I hope this video gives you an opportunity To rethink how you approach your meals. Thank you for watching until the end! See you in the next video!

01:06 小松菜
01:50 VAKUENの真空保存容器
02:38 アイラップを活用した保存方法
04:00 キャベツ
04:46 水菜
06:10 ベビーリーフ
06:37 ほうれん草
07:30 にんじん
07:59 アスパラ
08:28 じゃがいも
09:03 玉ねぎ
09:26 スナップエンドウ
10:09 きのこ
10:39 肉・魚
11:40 野菜くずの出し汁の作り方

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