When to harvest winter cabbage (how to harvest and store winter cabbage)

The harvest time for autumn cabbage in the north is generally from the beginning of winter to around the Minor Snow solar term.

During this period, the temperature in northern China drops to 5-6 degrees during the day, and the lowest temperature at night is close to below zero. You can decide the harvest time based on the changes in local temperature and the growth status of the cabbage.

Generally speaking, cabbage is harvested in rural areas of Shandong, Henan and other regions in mid-to-late November, around the Minor Snow solar term; Beijing, Tianjin, northern Hebei and other regions generally harvest cabbage around the beginning of winter in early November.

The cabbage harvest time in Northeast and Northwest regions such as Liaoning, Jilin, Heilongjiang, and Inner Mongolia is relatively early, usually in late October during the Frost Descent solar term.

The cabbage variety, harvest time and pre-harvest management have a great impact on winter storage.

Generally speaking, straight cylindrical shapes are more resistant to storage than spherical shapes; green cabbage is more resistant to storage than white cabbage; and late-maturing varieties are more resistant to storage than early-maturing varieties.

Stop watering the cabbage one week before harvesting , otherwise the tissue will be brittle, have a high water content, and have an active metabolism, which will easily damage the leaves and cause them to rot, affecting storage.

In rural areas, cabbage must be dried and trimmed before storage. After the cabbage loses 10% of its water naturally, the leaves with diseases and insects are removed, and the leaves on the outside that are not clumped together are picked off before storage.

Depending on the temperature in each area and family circumstances, the main storage methods for cabbage include stacking, cellaring and cold storage.

1. Stacking

Stacking is a method of storing cabbage in places with relatively high temperatures in the north, such as Shandong and Henan. Generally, you can choose to stack it indoors or in the outdoor corridor .

Cabbage is afraid of freezing and high temperatures when stored. Cabbage is prone to rot after freezing, which affects its edibility. When the temperature is too high, exceeding 5 degrees, the respiration is too vigorous, which will consume too much nutrients and water in the cabbage, affecting its taste and storage time.

The storage of cabbage should be based on the changes in temperature. When the temperature drops, cover it with quilts to keep it warm. When the temperature is high, turn the cabbage over to dissipate the heat. Check whether there is any rotten cabbage and remove it in time.

2. Cellaring

The temperature in the northeast and northwest regions is very cold in winter, and many places use vegetable cellars to store vegetables such as cabbage and potatoes. During storage, the vegetable leaves should be turned over frequently to remove yellow leaves, rotten leaves or diseased leaves in time.

The early stage of cellaring Chinese cabbage

From the time the vegetables are put into storage to the heavy snow or the winter solstice, the temperature outside and inside the cellar are both high, and the metabolism of the vegetables is relatively active. Measures such as a large amount of ventilation and frequent turning of the vegetables should be taken to cool down and dissipate heat.

Middle Age

From the winter solstice to the beginning of spring, that is, from late December to early February of the following year . During this period, the temperature is the lowest and the breathing intensity of cabbage is also weaker. Pay attention to anti-freeze work. The interval between each turn of the cabbage does not need to be so frequent.

Late cellaring

After the beginning of spring, that is, after mid-February, the outside temperature gradually warms up. At this time, the cabbage gradually ages, the quality declines, and its resistance to heat and disease gradually weakens. Pay attention to preventing heat and cabbage from rotting, and pick out cabbage with soft rot in time.

3. Cold storage

Cold storage is a more professional way to store vegetables. It can more effectively control the storage environment, but it also increases the storage cost and is suitable for professional vegetable buyers.

Cabbages are packed in baskets and stacked in batches to prevent sudden temperature rise and affect storage quality. Space should be left between baskets and stacks for easy inspection. Cabbages should be turned over every 20 days. Cabbages can be stored in cold storage until May of the following year .