Editing Cabbage (section)

=== Local market and storage ===
Cabbages sold for market are generally smaller, and different varieties are used for those sold immediately upon harvest and those stored before sale. Those used for processing, especially sauerkraut, are larger and have a lower percentage of water.<ref name=Katz280/> Both hand and mechanical harvesting are used, and hand-harvesting is generally used for cabbages destined for market sales. In commercial-scale operations, hand-harvested cabbages are trimmed, sorted, and packed directly in the field to increase efficiency.<ref name="Katz&Weaver">[[#Katz|Katz and Weaver]], p. 285</ref>

[[Vacuum cooling]] rapidly refrigerates the vegetable, allowing for earlier shipping and a fresher product. Cabbage can be stored the longest at {{convert|-1|to|2|C|F}} with a humidity of 90–100%; these conditions will result in up to six months of longevity. When stored under less ideal conditions, cabbage can still last up to four months.<ref name="Katz&Weaver"/>