Napa Cabbage
Napa or Chinese cabbage, has an oblong head with tightly packed, crinkly, white-veined inner leaves that are cream-colored with pale green tips. Also called Chinese cabbage, Napa, wong nga bok, siu choy (Chinese) and hakusai (Japanese), good quality product will be loose-leafed, and fairly heavy in relation to size. Green to slightly pale leaves are better than yellow or white. Fairly thick and pliable leaves will be more tender and juicy.

Storage
» Store immediately in the coldest part, of the walk-in cooler. Cabbage will wilt from heat exposure (above 40 degrees).
» Store in the original carton away from drafts from the cooler fan. Cabbage will suffer dehydration damage from direct exposure to the cooler fans.
» Store away from ethylene producing fruits. Ethylene can cause cabbage to brown and shorten the shelf life.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Do not soak. Excessive moisture will cause the cabbage to bleed into other products and not to be crisp
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination. .

Preparation
»Prepare as needed. Try not to use product from the previous day. Store product in the whole head form, pre-cut heads will brown pre-maturely.
» Store prepared product in refridgerator.