Remove any fibrous or woody portions and core when necessary removing all decayed and bruised areas. Keep pieces uniform in size so they will dry at the same rate. A food slicer or food processor can be used. Prepare only as many vegetables as can be dried at one time. Holding vegetables, even in the refrigerator, after washing and preparation for drying will result in loss of quality and nutrients.
Cabbage readily absorbs moisture from the air.
Keeps well only if stored at extremely cold temperature. Product would be of low quality. Black color can develop because of oxidation. Cut large tips in half. Cut in short pieces or lengthwise.