
- ~5 lbs (Approximate weight)
- Red Cabbage aka "Purple Cabbage", "Zi-Ye-Cai", "Hong-Juan-Xin-Cai", "Hong-Bao-Cai", "Zi-Gan-Lan", "紫椰菜", "红卷心菜", "红包菜", "紫甘蓝", "紅捲心菜", "紅包菜", "紫甘藍"
- Red cabbage looks similar to green cabbage but with dark reddish-purple leaves. Inside, the leaves are reddish-purple and white with a white cor. Red cabbage has a stronger earthy taste compared to green cabbage. Red cabbage is great for coleslaw, salad, and pickled. Red cabbage is available year-round.
Handling Tip
Selection
- Red cabbage should be firm and heavy for its size.
- Leaves are tightly packed without any bruises.
- Red cabbage heads squeak when rubbed together, which means that they are crisp and fresh.
- The presence of a waxy bloom on the leaves is desirable.
Storage
- Red cabbage should be stored at 32°F (0°C) with a relative humidity of ninety-eight percent to a hundred percent with mist.
- The typical shelf life is three to six months. High humidity is important to avoid wilting.
- Red cabbage is sensitive to ethylene, a naturally occurring gas that regulates ripening. Red cabbage should not be stored with high ethylene-producing products to extend shelf life and avoid quality loss such as leaf yellowing, wilting, and abscission. Red cabbage produces a low level of ethylene.
- Red cabbage is not sensitive to chilling injury. The freezing point for red cabbage is 30.4°F - 30.5 °F (-0.9°C - -0.83°C). Storage at 30.2°F (-1°C) is not advisable because it can produce freeze damage, especially on outer leaves.
Recommended for the RED CABBAGE(SAMPLE)
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