No, no, anything will taste different when eaten raw in different seasons. A little choking may be due to a small problem with the way you handle it. To eat it raw, you don't have to wash it and start eating it. You need to cut it into shreds first, add some salt and scratch it. After ten minutes, wash it again, and then add some seasonings you like, especially mature vinegar. Or rice vinegar and some sugar. Mainly to cover up the strong carotene taste of Nadong.

In addition, plants like purple cabbage generally do not require the use of pesticides. They are inherently insect-resistant, and because cabbage has a particularly long pesticide cycle, some things with long half-lives are avoided when planting. Therefore, You don’t have to worry too much!

For purple cabbage, you can refer to the following link.

Don’t worry about eating it raw, I believe there will be no problem!