After harvesting Chinese cabbage in winter, some Chinese cabbage must be stocked. Chinese cabbage is commonly used in northern winter vegetables. The countryside is generally buried in the cellar in the field. This storage is very long. To store Chinese cabbage, it is best to choose a shelf-friendly green dish. Don't choose cabbages that are big enough because the cabbages continue to grow and it is easy to break your belly.
Cabbage must be aired before storage until it can be stored. If there are no conditions for spreading and drying, you can use the method of sorting the side-row tiers, that is, turn the cabbage roots inwards, turn the leaves into double rows, and turn them over once or two in three days. When the temperature drops below zero, cover it slightly at night. The outside of the Chinese cabbage must be protected. Because the outside of the cabbage is hardy and resistant to touch, it can protect the heart of the Chinese cabbage. Both the drying and the storage should be done to protect the cabbage.
Places where cabbages are stored should be ventilated while maintaining a certain temperature. If dishes are stored in the kitchen, aisles, under the eaves or on the balcony of the building, precautions should be taken to prevent heat and freeze. If you have conditions, you can dig a semi-underground vegetable kiln. During the initial period of storage, it must be tipped over, often ventilated, and protected from heat.
The suitable temperature for storing Chinese cabbage is 1~2°C. The dish on the vegetable side and the dish on the windward side are suitable for the surface to help the leaves to be slightly frozen, but it should not be frozen. The kiln storage of cabbage should pay attention to ventilation, so that the kiln air fresh. Chinese cabbage is stored for a long time, some are susceptible to downy mildew, soft rot, and some are perishable. When encountering these sick vegetables, they should be picked out in time to avoid rot and illness.
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