5 hacks to keep chopped vegetables fresh for a week

Blame it on a hectic lifestyle or tiredness after a long day of work, prepping up before cooking may seem like a daunting task, especially, if you are someone who finds it difficult to cut and chop vegetables daily.

Well, here are some pro hacks that will help you retain the freshness of chopped veggies for at least a week.

This may sound bizarre, but washing veggies that you want to store for a long time can lead to rotting. This is because exposure to moisture can lead to faster spoilage. Just put in a zip lock bag and thaw it and wash thoroughly before cooking.

Moisture can lead to the growth of bacteria and mold, so it is important to keep your cut vegetables dry. Pat them dry with a clean kitchen towel or paper towel before placing them in containers. You can also add a layer of paper towels at the bottom of the container to absorb excess moisture.

Some vegetables release ethylene gas, which can accelerate the ripening and cross contamination of other vegetables. Store ethylene-producing vegetables like tomatoes, avocados, and bananas separately from more sensitive vegetables like leafy greens, broccoli, and carrots to prevent premature spoilage.

There are certain veggies, which you can blanch and run through ice cold water, let them air dry and store in an airtight container in the freezer. Thaw them before cooking and indulge.

Use airtight containers or resealable plastic bags to store your cut vegetables. Ensure that you remove excess air from the containers or bags to reduce oxidation, which can cause vegetables to spoil. Label the containers with the date to help you keep track of freshness.