Sam is a trusted home cook.
It should be okay. If it doesn't have mold and is firm.
I'd break it up..and give it a long soak in a big bowl of water with some white vinegar to help refresh it.
Should be as long as it is firm and does not smell.
If it doesn't have mold on the inside and not a lot of brown spots you are probably good to go. Cut it open and taste it and you will know.
The brassicas are a hardy lot. I'm still eating cabbages picked last November and stored in a cold shed. Brussels sprouts keep for weeks. This group of vegetables does very well in cold storage, aka your refrigerator.
The only problem it will of lost a lot of nutrients
Please enter a valid email address.
Well played. You deserve a cookie.
Fuzz-free is the way to be
The Teeny-Tiny Kiwis You Can Eat Whole
A Genius Slab Pie Template
Cozy, Creamy, Cheesy Pasta from Merilll
The Summer's Most Anticipated Food Network Show
Pasta With Tiny Lamb Meatballs
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)