Cabbage is the main vegetable in the winter in urban and rural areas in northern China. It has a large amount of water and should be stored properly so as to avoid premature heat injury and rot. First, prepare before storage. Chinese winter cabbage should choose green, low moisture content, long-term growth of the late-maturing varieties, timely harvest before and after the snow. When harvesting, mechanical damage should be avoided as far as possible, and the sick and uninvolved strains and the tight-fitting strains should be removed. In the absence of strong cold current, you can cool in the cool place for 5 to 7 days, so that the vegetable plant cools and evaporates water vapor, avoiding the early demolition of the rotten pit. Second, storage. The following methods can be used according to the amount of stored cabbage: 1. Narrow-buried burial method: this method is used for storage and has little loss, but it is more laborious to dig trenches. Before the Chinese cabbage is harvested, it is easy to access and dig north-south to a depth of 40 to 50 cm (4 to 5 cm deeper than cabbage) and 1 meter wide. The cabbage is sorted after harvest. Remove the residual leaves. When the temperature dropped to around 0°C, the roots of the vegetables were placed tightly in the ditch. The top of the dish was flush and the last root was up. Cover 2 to 3 cm of fine soil. When the temperature drops afterwards, it is necessary to cover the finely frozen fine soil before each strong cold flow comes. The thickness of the last cover soil is 30-40 cm. 2. Temporary live pit storage: This method is easy to control storage conditions, access is also convenient. The method is to make a depth of 1 to 1. 2 meters above ground, 2.3 meters high and wide living cellar, cellar roof with corn stalks and cover 15 to 20 cm, practical, cellar top every 3 meters to stay About 0.2 square meters of ventilation holes, cellar doors located in the south. Cabbage dries into the pit in the evening. Double row, a total of 6 to 7 layers. In the early days of entering the cellar, the cellar opening and the ventilation hole were opened. After 10 to 15 days, the dish was poured once. Afterwards, the ventilation holes were gradually sealed as the temperature dropped, and the ventilation holes were only opened at noon on sunny days. 3. Indoor storage: This method is used for a small amount of storage, with the use of more convenient. After the Chinese cabbage was harvested, it was aired for several days to remove moisture. When the temperature dropped to minus 3°C, the cabbage was moved to a place with low indoor temperature. The stacking method can use double rows of standing rakes, with each culvert separating between two layers. If abnormalities are found during storage, they should be dumped immediately. Third, management. After the Chinese cabbage is put into the pit, it is roughly divided into three stages of management according to the storage habits in all parts of northern China. Pre-management: "Li winter" to "big snow" for the early period of storage, the cellar temperature is maintained at about 0 °C, must take full advantage of the night ventilation and cooling, generally starting at 6 to 7 in the morning to release the wind until 12 o'clock in the evening. The temperature of the cellar can be high and the skylights can open. At the same time, we must diligently pour the vegetables. In the early stages, we will generally continue to pour it three times. We can adopt the method of picking things up or picking them up quickly. Use gloves when pouring vegetables to reduce the influence of human body temperature on food. It is best to use a bamboo knife when removing rotten leaves. 2. Mid-term management: "Big snow" to "Spring" is the coldest season. Usually 15-30 days once. Depending on the temperature of the pits, take measures to diligently release the wind and release the short wind. During the day, the cellar is usually opened at around 10:00 in the morning, and the window can be closed at 4-5 o'clock in the afternoon. The principle of non-frozen cabbage in the cellar is the principle. Rely on skylights, air vents to discharge bad smells. 3. Post-management: After the "Spring", we should pay attention to heat and frost protection. Should use more ventilation at night and sooner or later. Sunroofs should avoid sunlight, prevent the sun from causing temperature rise in the cellar, and ventilate at high temperatures at noon to prevent hot air from entering the cellar. In addition, always pay attention to pick out rotten leaves.