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Napa cabbage can be harvested 8–12 weeks after sowing. The harvest work is mostly done by hand. The plant is cut 2.5 cm above the ground. It is usual to harvest several times per field to achieve consistent cabbage quality. Cabbages will keep in good condition for 3–4 months in cool stores at and 85-90 percent relative humidity. Napa cabbage achieves a yield of 4–5 kg/m2.