FLAT CABBAGE (CHINESE CABBAGE)

~35 - 40 lbs Flat Cabbage/Chinese Cabbage aka "Taiwanese Cabbage", "Gao-Li-Cai", "Juan-Xin-Cai", "高丽菜", "高麗菜", "卷心菜" Flat cabbage is a flat pumpkin-shaped cabbage. They taste sweeter than other cabbage varieties with a delicate texture. It is recommended to cook flat cabbage at a low temperature with minimal cooking time to maintain the crunchy, tender texture. Flat cabbage is usually stir-fried and serves as a side dish. Flat cabbage is available year-round. Handling Tip Selection Flat cabbage has a uniform green color with no blemishes or wilting leaves. The leaves are tightly packed together. Lighter flat cabbage is preferred over the heavier ones. Storage Flat cabbage should be stored at 32°F (0°C) with a relative humidity of ninety-five percent to a hundred percent with mist.  The typical shelf life is two to three months. High humidity is important to avoid wilting. Flat cabbage is sensitive to ethylene, a naturally occurring gas that regulates ripening. Flat 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. Flat cabbage produces a low level of ethylene. Flat cabbage is not sensitive to chilling injury. The freezing point for flat 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.