【野菜の保存方法】知らないと損する！野菜が長持ちするシンプルな工夫

【野菜の保存方法】知らないと損する！野菜が長持ちするシンプルな工夫

Hi, my name is Akari. Today, I’d like to share a simple method for preserving vegetables. It’s easy, anyone can do it.
…But first, organize your vegetable drawer. Use some old bookends as dividers. Lighter lettuce leaves tend to be softer and tastier compared to their size.
Since moisture escapes from the core, create a layer with potato starch. Stick a toothpick into the core to stop the lettuce from growing.
Excess moisture is the enemy, so always wrap it in bleached paper and place it in a plastic bag. It’s actually better to wrap the entire vegetable in bleached paper, but
doing so makes it difficult to tell what vegetable it is. My husband told me a million times to do this so I can tell at a glance what vegetable it is when I open the refrigerator, so
I store my vegetables this way. The outer leaves of cabbage are often dirty, so wash them first. Cut a triangular slit in the core and remove it.
Cabbage also loses moisture from the center, so I stuff it with moistened, rolled-up paper. Wrap the outer leaves in washed and dried outer leaves, then wrap in bleached paper and place in a plastic bag. Store lettuce and cabbage with the core facing downwards. It’s best to use green onions with a clear boundary between the green and white parts.
This is because the white parts turn green over time. There’s often mud left at the boundary between the leaves, so open them up and wash them. Cut them to a length that will fit into a tall container.
Vegetables will try to return to their natural position, so arrange them naturally. For green onions, place them upright with the root facing downwards.
Wrap them in bleached paper and place them in a plastic bag; however, it’s said that green onions should always be kept in the refrigerator, so we use a container. For carrots, scrub the skin underwater. Carrots are sensitive to moisture, so wipe them thoroughly.
Wrap them in bleached paper and place them in a plastic bag. This is a pot cover I bought at Daiso (Ikebukuro). It
‘s made of cloth and easily deforms, making it easy to use. Store carrots upright. It’s said that radish roots are less spicy when they’re in a single row. Cover the cut surfaces with paper.
Generally, after cutting vegetables, cover the cut surfaces with paper. Store half of the radishes upright. Cucumbers with firm ends and uniform thickness are best. They
are sensitive to moisture, so wipe them thoroughly. Store them with the stem facing up.
They are also sensitive to low temperatures, so wrap them in bleached cloth. Store them upright in the vegetable compartment. Komatsuna…it seems to be suffering from the heat. It
had become stale, so I soaked it in ice water for about 15 minutes. Komatsuna is difficult to wipe off moisture, so I often let it air dry. Once it’s somewhat dry, wrap it in bleached cloth and place it in a plastic bag. Store it upright in the vegetable compartment. Store potatoes unwashed to protect them from dryness and light. They can be stored
at room temperature in winter, but the vegetable compartment is better in summer. They are sensitive to low temperatures, so be sure to wrap them in paper in the vegetable compartment. Onions are sensitive to moisture, so ideally, they should be wrapped in paper and stored in a well-ventilated place. However
, since we only buy small quantities, we always peel them and store them in the vegetable compartment. Soaking them in water makes them easier to peel. Wipe off the water, wrap them in bleached cloth, and place them in a plastic bag. Store them in the vegetable compartment. The veins on the tomatoes are proof that they’ve worked hard to store nutrients. All the tomatoes were ripe this time, but
green tomatoes are best left to ripen at room temperature (15-25°C). They are sensitive to low temperatures, so wrap them in bleached cloth and
store them in the vegetable compartment. The bottoms of tomatoes are easily damaged, so store them with the stems facing up. The vegetable compartment is 3-9°C, higher than the refrigerator (0-6°C), so
summer tomatoes are best stored in the vegetable compartment. When cutting, cover the cut ends with paper and
store them in a container (plastic bag) lined with bleached cloth. Keep any partially used vegetables together so you don’t forget them.
…Well, I know you’re probably saying, “Don’t leave any leftovers, use them all!” Bell peppers are also sensitive to moisture, so wipe them thoroughly. Wrap two or three in a paper towel and place in a plastic bag. Store in the vegetable compartment. Bell peppers do not last as long as bell peppers.
The moist pulp is what spoils, so remove it. After washing, thoroughly wipe off any moisture from the hollows.
Cover the cut end with paper towel and store with the cut side facing down to prevent water from accumulating in the pits.
If storing whole, wrap them in a paper towel. However, the pulp may already be damaged
, so it is better to cut them up before storing. After washing shiso leaves,
soak them in ice water for about 10 minutes to make them firm. Shake off any moisture thoroughly and let them air dry. Place a damp paper towel on top and
insert the stems. Try to avoid sticking the leaves as much as possible. Store in the refrigerator or vegetable compartment. Garlic cloves should be evenly expanded and free of cracks. Garlic
is sensitive to drying, so leave the skin on and wrap them in paper towels. Store in a plastic bag.
Store in the chilled compartment and it will last for about two months without sprouting. Uniform stripes on the ginger indicate healthy growth.
Soak in water and scrub. Wrap in damp paper towels and store in the chilled compartment.
Change the paper towels about once a week. Garlic and ginger last longer in the chilled compartment (0°C).
Remove mushrooms from the bag before they become wet and wrap them in paper towels. Enoki mushrooms are best stored upright.
Cover the base of shimeji mushrooms with paper towels. Wipe off any dirt on shiitake mushrooms with wrung-out paper towels and
tap the caps to remove any grime. Store mushrooms with the stem facing up to prevent spores from falling off.
If the spores fall off, they will turn black and lose freshness more quickly. As a general rule, mushrooms are best stored in the refrigerator. Cherry tomatoes are usually stored with the stems removed, but this time we’ll try a method without removing the stems. Soak thoroughly washed tomatoes in water. This
will absorb water between the stem and the tomato, preventing them from becoming stale. Generally, if you’re storing them in water, keep them in the refrigerator. Broccoli is covered in bloom, which repels water.
Soak them in water for 10-20 minutes to allow the dirt inside to float to the surface. Finally, shake them to remove any excess water , wrap them in a cloth, and then
place them in a plastic bag. Broccoli is a vegetable that releases ethylene gas (a ripening hormone). Secure the bag with a rubber band.
Another method is to store the roots in water. When storing in water, change the water about once every three days.
Broccoli prefers low temperatures, so keep it in the refrigerator. Next, freeze some of the vegetables. Cut the carrots into thin slices. Thin slices are better, as thick slices can easily change the texture. Place in a freezer container (bag). You can cut the onion into any shape you like, such as wedges, thin slices, or finely chopped. This time, I used finely chopped onions.
Turn on the exhaust fan. …My eyes sting…💦I left it for a while to dry, but it’s better to wipe off the water.
This broccoli has not been washed yet. Since it will be steamed, add salt and soak it in water.
Broccoli is more convenient to freeze than refrigerate. The stems are also rich in nutrients, so chop them into irregular pieces and boil them. Steam the tough stems first.
A small amount of water is fine, cover and steam to prevent burning. Once steam starts to appear, steam over low heat for about 1 minute. Add the remaining broccoli and add a little more water. Cover and steam over low heat for about 3-5 minutes.
Taste it halfway through and remove from heat when it is slightly firm. Do not soak the broccoli in cold water, as it will become watery.
Spread it out so that it does not overlap and let it cool. Chop the cabbage roughly and freeze it. The trick is to separate the top and bottom parts. I washed it because I was told it could contain bugs, but I don’t think washing is necessary. A
colander wouldn’t be able to handle this amount, so I drained it in a spinner. The top part of the cabbage has fewer stems and more sweet leaves.
It’s easy to thaw and use in steamed salads. Label: Cabbage. The bottom half of the top cabbage has more stems and a slightly green flavor. Don’t freeze the core; cook it. I’ll introduce it later.
The bottom half is good for high-temperature cooking (soups and stir-fries). Alternatively, freeze it in the same proportions. (Label: Cabbage, Bottom)
The outer leaves have a strong green flavor, so I stir-fry them raw. Check the garlic for any sprouts and remove them.
My husband gets an upset stomach from eating garlic sprouts. Finely chop and place in an ice-cold container. Peel the ginger with a spoon.
Since I was chopping the ginger finely, I peeled it, but if you’re freezing it thinly, you don’t need to peel it. Soak any ginger that didn’t fit in the freezer in sesame oil. This is very useful! I recommend it. You can also freeze radishes. However,
don’t slice them too thick; slice them thinly. If they’re too thick, the texture will be easily lost.
If there’s any moisture, wipe it off and place in a container. I sliced ​​the skin into thin strips and froze them .
I didn’t have a container, so I put them all in the same container. Komatsuna, among green vegetables, has the least amount of bitterness and can be frozen raw. Be sure to wipe off all moisture thoroughly. Remove the stems from the bell peppers and cut them into desired shapes. Slices are best cut into slightly larger pieces. Wipe off all moisture thoroughly and
place in a freezer container (bag). Thinly slice the green onions diagonally and place in a freezer container. Tomatoes can also be frozen, but this time
I’m going to try making sun-dried tomatoes instead. Removing the seeds is less likely to result in failure.
Preheat to a low temperature (110-140°C). After arranging the tomatoes, sprinkle with salt. I wonder what to do with the seeds? 🤔 I’ll bake for an hour. Let’s make a tomato seed dressing. It’s simple: add vinegar and olive oil to the seeds.
The seeds and jelly-like part are rich in glutamate, so I’m sure it will make a delicious dressing. Thin or slightly thick cucumbers are fine. Sprinkle with salt and let sit for about 10 minutes. Remove the pith from the peppers, cut them into strips or chunks, and place them in a container. Peppers are richer in vitamins C and E than bell peppers.
Red peppers are also rich in beta-carotene. Once the cucumbers have sweated, rinse them thoroughly with water and squeeze out the excess water.
A bag is a better container, but a box will work too. There was still a little moisture left, so I lowered the heat and baked for an additional 20 minutes. They seemed to be completely dehydrated.
Finally, let them dry in the room. It’s best to cut the stems of the shimeji mushrooms into a V-shape.
Loosen them and place them in a freezer container (bag). The enoki mushrooms are long, so I cut them in half.
Mushrooms can get crushed in bags, so I recommend storing them in a box. The freezer set is complete. First, place them horizontally in the freezer. Freeze the garlic and ginger as well. Freeze for 2-4 hours. Meanwhile, prepare the shiitake mushrooms. Twist and remove the stems, then thinly slice them. Shiitake mushrooms don’t have as much moisture as tomatoes, so they can be dried even in Japan’s humid climate.
…A typhoon is coming. …I hope they dry well…🤔 After 2 hours, I took them out. Shake them while they’re still semi-frozen. This
will prevent them from sticking together and make them easier to remove when frozen. I stored them upright in this state. Good morning. Today is Sunday. I left them indoors overnight to prevent them from drying out any further.
They’re still a little damp, so I’ll store them in the refrigerator. I’ll wash the baking sheet and reuse it. This is the core of a cabbage that I saved. I sliced ​​it thinly. A unique nutrient in cabbage is vitamin U,
which is said to help maintain normal stomach function. Vitamin U is higher in the core than in the leaves!
Heat ginger, sesame oil, and chili peppers. Stir-fry the core of the cabbage until it’s soft, then add oyster sauce, vinegar (1/2 to 1 teaspoon), sugar, and a little soy sauce, and simmer. This cabbage core is similar to bamboo shoots. It retains the cabbage flavor, but it’s a great side dish to go with rice. The typhoon seems to have passed, so this is Sunday breakfast and lunch. Today’s lunch is curry. It’s easy to make. Rub chicken thighs (200g), ginger, garlic, plain yogurt (3 tablespoons), curry powder (1/2 to 1/2 teaspoon), and a little ketchup together. Fry frozen garlic and ginger in olive oil. The onions turned out like sherbet. 💦 If you chop them finely, they’ll contain a lot of moisture, so it’s probably better to store them in a flat bag. Cut the tomatoes into bite-sized pieces. Once the water has evaporated, they’ll resemble regular onions.
My husband complains that onions in curry need to be thoroughly cooked. Well, this is fine. Add the tomatoes and
stir-fry, crushing them with a spatula. By the way, my husband cooks as much as I do, so if the refrigerator isn’t organized, it can be really difficult. 🤔
Once the tomatoes are well-seasoned, add curry powder (about 2 teaspoons) and salt (1/2 teaspoon). Spices burn easily, so stir-fry for about 1 minute. Add all the chicken and 100 mL of water. Also, add plain yogurt (3 tablespoons) .
The yogurt separates easily, so stir quickly. Bring to a boil, cover, and simmer on low heat for about 10 minutes. While the curry is simmering, make the salad. Thaw the frozen broccoli. Lettuce will last 2-3 weeks if stored this way.
It’s only been about 3 days, so it’s still fresh. Lettuce discolors when cut with a knife, so I tear it by hand. If you do cut it with a knife, sprinkle some lemon juice over it to prevent discoloration (oxidation). Salt, pepper, and sun-dried tomatoes . Sun-dried tomatoes are delicious! Even my husband, who doesn’t particularly like tomatoes, said this was
delicious !
I usually add chopped tomatoes, but the seeds seem to taste better with just the seeds . 🤔 I use less salt. Still, the flavor seems adequate. When making curry, I always use mixed grain rice and keep the water content low. I was worried the sourness of the yogurt would linger, but it wasn’t at all!
Even though it was frozen, I thoroughly sautéed the garlic, ginger, and onion, so my husband enjoyed it without any complaints. Even if you think
you don’t need dinner after having curry for lunch, you still get hungry …🤔 Make miso soup with frozen vegetables (green onions, daikon radish, and mushrooms). Freezing the mushrooms will concentrate their flavor. Add water, vegetables, and dashi stock and bring to a boil. Pour a little water over the cucumber and let it thaw naturally.
It’s already salty, so eat it as is. Heat the carrot in the microwave. Taste it and heat until the carrot’s odor subsides (2-3 minutes at 600W). You can eat the komatsuna after thawing naturally.
Mix it with the carrots to help it thaw faster. The mushrooms smell so good! 🍄
Add the miso and turn off the heat. Once the komatsuna is thawed, squeeze out the water. Add a little salt, pepper, soy sauce, and ginger and sesame oil …fresh ginger is delicious!
I guess I could also preserve the garlic in olive oil…🤔 Thaw the cabbage, which will be the main dish.
This container is from Daiso, and the lid is microwave-safe. Squeeze out the water from the cabbage. The cabbage isn’t too grassy, ​​so I’ll use it for miso soup. Place the cabbage aside and sprinkle with potato starch. Add ground pork (about 200g) , ginger, and garlic…
I opened the tube in the wrong place…💦 A small amount of oyster sauce and soy sauce . First, coat the cabbage in the potato starch,
then mix the meat with the seasonings, and finally mix everything together.
Grill the shumai-like filling like a hamburger. Squeeze out the water from the cucumber. My husband doesn’t like too much garlic, so I thought grilling it would be okay…🤔Once the hamburger is browned, flip it over and grill the other side. Add water and steam over low heat for about 6 minutes. Dissolve the miso and begin heating. Finally, pour in the ponzu sauce and simmer. It’s simple, but surprisingly delicious♪ The cherry tomatoes are plump.
However, some of them did crack… Please remove any cracked tomatoes. Tonight’s dinner was completed without a knife, cutting board, or scissors. It was also easy to photograph 😂 I was told to have high-calorie curry for lunch and a lighter meal for dinner, so today’s dinner is a small tray. I used all the vegetables that I had frozen. The hamburger steak is delicious! But isn’t it difficult to freeze?
Well, it is. lol The pothos I got in July has grown quite a bit. I wonder if it will grow? 🤔 The shiitake mushrooms dried out perfectly ✨️
Shiitake mushrooms increase their Vitamin D when exposed to sunlight. Just like humans 🤔🍄 Thank you for watching until the end. I hope
this video will be useful in your daily life. Please take care of your health as the seasons change ✨️

こんにちは、いつもご視聴ありがとうございます。
今回は、野菜の保存方法をまとめました。特別な容器や袋がなくても、誰でも簡単にできるちょっとした工夫を紹介しています。野菜は生き物、少しの配慮で、ぐんと長持ちします✨️。ぜひ動画の知識を頭の片隅に、日々のお料理に活かしてください👍️。
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【目次】(615)
00:00 – イントロ
00:46 – 野菜の冷蔵保存
10:17 – 野菜の冷凍保存(ドライ)
20:51 – 調理
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📷️【Instagram】
https://www.instagram.com/akarispmt
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【Akari】
1985年生まれ
💊薬剤師
🍅野菜ソムリエ
レシピ本📕包丁もまな板もいらない 10分弁当(KADOKAWA)
レシピ本📕材料同じでも 毎日違っておいしい 1週間1000円 10分弁当(KADOKAWA)
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【使用している調理器具】

◎ステンレス鍋
商品名：宮崎製作所 ジオ 片手鍋 18cm
詳細：https://amzn.to/445HYna

商品名：宮崎製作所 ジオ 行平鍋 18cm
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商品名：宮崎製作所 ジオ 両手鍋 20cm
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◎ステンレスバットセット
商品名：オークス 日本製 パパッと揚げ物 バット セット 22×16.8×3.7cm
詳細：https://amzn.to/46zmX2l

◎片栗粉の容器
商品名：家事問屋　粉もの缶
詳細：https://a.r10.to/ThaxWd

◎キッチンペーパーホルダー
商品名：オークス ウチフィット キッチンペーパー ホルダー
詳細：https://amzn.to/4arZfYf

◎スケッパー
商品名：タイガークラウン スパテラ・スケッパー 白
詳細：https://amzn.to/3PZINHD

◎おろし金
商品名：OXO おろし器 ジンジャー & ガーリック グレーター
詳細：https://amzn.to/44q1wRd

◎猫の鍋敷き
商品名：猫の鍋敷き（瞳はグレーです）
詳細：https://www.creema.jp/item/12253887/detail

◎檜のまな板
商品名：ダイワ産業 まな板 食洗機対応 木製 ひのき 軽量 日本製
詳細：https://amzn.to/43H7ays

◎フライパン
商品名：パール金属 フライパン 26cm IH対応 ブルーダイヤモンドコート HB-1210
詳細：https://amzn.to/3DdIDYK

※概要欄に記載されている商品リンクはアフィリエイトリンクを使用しています。(Amazon、楽天)

【使用している器について】
オンラインのうつわ専門店で購入しております。
よく利用するのは、うつわやまほろさんですが、特にここで買うというお店は決まっていません(Google検索で探して、よかったのがあったら買っている)。

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◉キッチンツールまとめ
🏠Amazonページ(※ほとんどAmazonで購入しているのでこちらの方がまとまっています)
https://www.amazon.co.jp/shop/channelakarispmtskitchen
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【楽曲提供】
効果音：オトロジック(CC BY 4.0)
【株式会社Pinguino】

🍅イラスト
なおちゃん@スマイルクリエイター
https://www.instagram.com/naochan_illustrator/

#vlog #野菜の保存方法 #冷凍保存