Cabbage is made up of tightly-compacted inner layers that don't seem like they let much dirt and debris inside, and the outer leaves also serve as protection. This may lead you to think that a quick rinse is enough for your cabbage, but cleaning it thoroughly is actually essential, and there are many methods to make it less tedious.

A cabbage can have bugs squirming in its crevices, in addition to bacteria, yeasts, pesticides, and chemicals. Many people also believe that you shouldn’t rinse cabbage when making sauerkraut, since fermentation thrives on natural bacteria, but no matter which way you prepare cabbage, you must wash it so it's safe to eat.

To make sure your cabbage is completely safe to eat, start by removing the outer leaves of the cabbage, as they are often bruised or dirty, then cut the cabbage any way you desire. Get rid of any bacteria and bugs by adding the cabbage to a cool water bath with vinegar, using around half a cup of vinegar per cup of water, then drain.