Generally speaking, cabbage can be eaten raw, especially when making salads. Raw cabbage will taste crisper and fresher. Since you can't blanch to remove germs, you must clean the dirt on it during the cleaning process, and it will be better to add some salt to scrub and sterilize.

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In fact, cabbage can be preserved at room temperature. Because the cabbage itself is hard in texture, it is not easy to crush and rot, so it is enough to store it at room temperature in a cool, ventilated, non-humid place without direct sunlight. Of course, if you put a layer of plastic wrap on the bread and store it at room temperature, the effect will be better and it will be cleaner and more hygienic.

Cabbage can be stored in the refrigerator, but only in cold storage, so as to keep the fresh taste of cabbage. Of course, when preserving, you can't put the cabbage directly. It is recommended to wrap it in a fresh-keeping bag, or wrap it in plastic wrap and put it in the refrigerator for better preservation, so as to ensure that the water on the surface will not evaporate and the taste will be the same as that of fresh cabbage. If the refrigerator has a cold storage area, then its shelf life can be extended, and it is generally no problem to put it on for about 20 days.