I blanched a big carrot and cut them into pieces and stored them in a airtight container in the refrigerator. I ate them for about 5 days – one piece out of the container for each meal. But after that, they've gone stale – some sour liquid leaking out of the pieces, and sour taste and smell. I had to threw them out. What can I do next time to make them stay longer? What sauce should I sprinkle to the pieces for better preservation? Would it be better if I put them in the freezer? Would it be worse?
This is a big/thick carrot, so it needed to be cut to pieces before a human mouth & teeth can handle it. They don't sell thin weaponized carrots like in Shoot Em Up where I live.
By the way, that sour taste and smell, I encountered the same taste when I blanched nappa cabbage and stored it in an airtight bag in the refrigerator. I was probably making the same mistake.
Edit: I should mention that I haven't used salt when blanching them. I also forgot to put the vegetable in cold water after. Maybe the problem was I didn't blanch right?
Best Answer
First, how many days would you like them to last? A week? Or even more?
Try to add to the container cold water, and change this water periodically, this way, they can last for about a week (I do this method),
or try adding some citric acid to the water.
If you want them to last even more than a week, try to make them as pickles.