Look, Touch, Weigh: How to Pick a Sweet and Fresh Napa Cabbage

Napa cabbage is a common sight on the dinner table, but many people only look at the cut surface color when choosing one, which isn't comprehensive enough. To buy high-quality cabbage that's sweet, fresh, and delicious, you need to combine 'looking at the color' with 'checking its condition.' Which of the cabbages in the picture is fresher? A. Cabbage with a yellow cut surface B. Cabbage with a green cut surface The correct answer is: A 🟥First, judge the taste by the cut surface color. Cabbages with a 'yellow heart' when cut are usually tightly packed, sweet, and have finer fibers. Those with a green interior are often older, exposed to light causing a green reversion, or it's a varietal trait. These tend to have coarser fibers, a tougher texture, or even a bitter taste. So, a yellow-hearted cabbage is usually the preferred choice. 🟥Second, the cut surface color isn't everything. Freshness also depends on three points: 🔸Plump and crisp leaves: Cabbage with plenty of water will have firm, crisp leaves that don't feel soft or wilted when touched. 🔸The bottom cut surface should be clean and slightly moist, not sticky or black, and shouldn't have a sour, rotten smell. 🔸Outer leaves have a sheen: The outer leaves should be vibrant green and glossy, without a lot of yellowing, black spots, or water damage. Healthy outer leaves ensure the inside is also good. 🟥Finally, weigh it. Pick up the cabbage and feel if it's heavy, indicating it's full of water. Gently press the top to feel if it's firm, meaning it's tightly packed and not hollow. Conclusion: Weigh it, check for firmness, look at the bottom, and check the outer leaves. Combining these points will help you easily pick fresh and tasty Napa cabbage. It's not always possible to ask the vendor to cut it at the market, so you have to rely on your sense of touch and appearance to judge 🤔