1, home storage method: dry fresh cabbage for about a week, remove yellow leaves, rotten leaves and old leaves, and don't cut off roots. Chinese cabbage is suitable for storage in a cool and ventilated environment around zero, and the balcony of the building has this condition.

2. Pit storage method: Chinese cabbage is harvested and sent to the vicinity of the vegetable pit. The yard is in the leeward and sunny place, and it is pre-stored for 10-20 days. When the outside temperature is about -3℃, enter the cellar in time. Before entering the cellar, remove the root soil and rotten leaves. The bottom of the cellar should be covered with 60mm sand and a layer of straw. There is a 50 cm passage in the middle of the cellar, with vegetables piled up on both sides. The width of vegetables is 90 cm, the height is 2.5 m, and the distance from the cellar wall is 10 cm. In the early days of into the pit, vegetables were watered every three days to prevent the temperature from getting too high. Turn the vegetables layer by layer, clean up the rotten leaves and take off the help. With the decrease of external temperature, the pouring cycle should be extended and the pit mouth should be sealed to keep the temperature in the pit.