Fresh Cabbage * Production area: nationwide *Production time: Year-round * 1 bag: 5~7 pcs * 1 container : 1450 bags * Price : request Cabbage is a cultivated species of Brassica oleacea. It is native to the Mediterranean coast and is a biennial grass.It is similar in many ways to cabbage, but there are many differences. Cabbage heads typically weigh 0.5 - 4 kg (1 - 9 pounds), and can be green, purple, or white. Smooth and firm green cabbages are the most common. Softly leafed purple cabbages of both colors and Savoy cabbages with curly hair are rarer. They are multilayer vegetables. On sunny days, as seen in the northern hemisphere highlands in summer, cabbage can grow considerably. As of 2012, the heaviest cabbage weighed 62.71 kg (138.25 lb). Because cabbage is distributed around the world and grown in different environments, the differentiation and development of varieties are very complicated. In Korea, most varieties grown abroad are imported and cultivated. Cabbage varieties are classified according to the shape of the sphere, the yield season, and the sensitivity of low-temperature sensitivity to low-temperature sensitivity in the differentiation of flower eyes. Depending on the harvest time, it is also classified into early-growing, mid-growing, and full-growing. Cabbage produced during the winter from late fall is excellent in taste. It is eaten raw or steamed, such as cabbage rolls. It is rich in vitamin C. It contains a major pigment called anthocyanin, which usually shows a purple band. In addition to its common purpose as an edible plant, cabbage has historically been used as an herb for various health benefits. For example, the ancient Greeks encouraged eating vegetables as a laxative and using cabbage juice as an antidote in implants used to treat mushroom poisoning, eye drops, and bruises. Cabbage lowers the risk of cancer, especially colon cancer.