How to freeze Brussels sprouts: 15 steps (with Photo) - tips

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Soak the cabbage sprouts in warm water for 10 minutes. Soaking the radish sprouts in warm water is an easy way to clean it up before storing it in the freezer. The water will wash away any dust or dirt stuck to the bottom of the leaves of the mustard sprouts.

Rinse the Brussels sprouts with clean water and dry. Use a towel to dry each sprouts. It is important to dry the cabbage seeds completely before storing them in the freezer; otherwise, rock crystals will form on the sprouts.

Place the Brussels sprouts in a plastic bag with a locked rib. Depending on the amount of sprout, you need to use one or more plastic bags. After filling the bag, use your hand to squeeze the air out and press the top of the bag.

You can also add enough disposable radish sprouts to each bag. When you need to use it, you just need to take out one bag without counting again.

Use a marker to write the date on each bag. Marking the date on the bag will help you not need to remember how long the sprouts have been stored in the freezer. You can also put an expiration date on the bag so you don't have to count the number of months each time you need Brussels sprouts.

Cook a pot of boiling water and classify the Brussels sprouts by size. Divide the Brussels sprouts into 3 groups: small, medium, and large. Each group should be blanched at different times.

If all the sprouts are the same size, there is no need to divide them.

Prepare a bowl of ice water. You will put the Brussels sprouts in the ice immediately after blanching to complete the process. Fill a three-quarter full bowl with water and fill it with an ice cube tray.

Boil small groups of Brussels sprouts for 3 minutes. After the pot of water on the stove boils, carefully place the small groups of Brussels sprouts in the pot. Boil the cabbage sprouts for 3 minutes but do not cover the pot.

Pick up the radish sprouts from the pot of boiling water and place in a bowl of ice water. Carefully remove the sprout from the boiling water with your lips. Immediately drop them in a bowl of ice water and soak for 3 minutes.

Remove the sprouts from the bowl of ice water and pat dry with a towel. You need to completely pat the sprouts dry before freezing. Once the sprouts have dried, you can put them in a bag and put them in the freezer.

Repeat with other groups of Brussels sprouts, but boil for a longer time. Boil the Brussels sprouts for an average of 4 minutes, and the large groups of Brussels sprouts need to boil for 5 minutes. Immediately remove them and put them in ice after boiling is done, and the time for soaking in the ice water is equal to the boiling time. Remove the sprouts from the bowl of ice water and pat dry with a towel.

Place the blanched Brussels sprouts in a plastic bag with a locked vein. Now you don't need to divide the sprouts by size. After you put the sprouts in the bag, press the air out with your hand and press the top of the bag.

Use a marker to write the date on each bag. This will tell you how long the sprouts have been stored in the freezer. You can also write an expiration date on the bag to make it easier to see if the sprouts are fresh or not.

Store Brussels sprouts in the freezer for up to 12 months. Brussels sprouts usually retain flavor and texture for up to 12 months in the freezer. They can then freeze and become less delicious. If the sprouts become dry or discolored when you remove them from the freezer, this could be a sign that they have been frozen. advertisement