Vegetables are best kept in a cold inspection. After removing the layer of fertile soil, vegetables are placed there and covered with windows, and if necessary, additionally with mats or foil. The old and relatively simple method of storing vegetables is hollowing in furrows. White and red cabbages are especially well preserved in this way. For this purpose, healthy and compact heads are selected, surrounded by 2-3 adjacent outer leaves. Loose leaves must be removed. Heads prepared in this way, with depth and roots, lays in the groove up the roots, so that they protrude above the soil surface. If no water builds up in the grooves, the cabbage will be kept in perfect condition until spring. In the event of a snow-free winter with severe frosts, such a hole should be covered with straw or leaves.. There is another way of storing cabbage - mounds. The cabbage heads without the outer head and roots are arranged in layers, which is showered with clean sand. A ventilation pipe is laid in the lower part, which protrudes at both ends. During frost-free weather, openings are uncovered to allow fresh air to enter the mound. The second such pipe is placed on top of the mound. This makes it easier for excess heat to escape from the mound. The mound cover consists of soil and straw. First, a layer of earth about 1 cm thick is spread over the cabbage heads 10 cm. A 30 cm thick layer of dry straw is placed on this soil, and again a layer of earth 10-15 cm thick. Such a cover protects the cabbage even then, when the temperature drops to - 20 ° C.
Instead of mounds in the open space near the house, you can dig a hole, where vegetables are kept fresh until spring. The downstairs area must be dry and free of stones, possibly shaded by trees or located on the north side of the building. The depth and width of such a pit is approx 70 cm. The length depends on the amount of depleted vegetables, but it should not be less than 1.2-1.5 m. So that we can store individual species of vegetables separately, it is worth making small containers for them, np. boxes. If it is to be a permanent place to cut and store vegetables, the walls can be made of durable material, np. stone or brick (not wood!) and put in crates of vegetables there. The last layer of boxes is first covered with boards, then straw mats. A wire mesh with small meshes is put on them, which protects vegetables from mice. A wall 20-25 cm high is placed on the surface of the ground and the whole thing is covered with a sloping roof made of suitable materials. To protect against severe frosts, the roof can be covered with leaves or straw.