Napa cabbage: What's hiding beneath those black spots?
At first glance, napa cabbage looks nice, with firm and green leaves. However, after cutting it open, dark, unappetizing spots can appear. This isn't always a sign of spoilage.
Napa cabbage is a popular ingredient in many delicious salads and serves as an interesting substitute for white cabbage in stuffed cabbage rolls. It's available year-round at most stores, so we often add it to our shopping cart. Even the most beautiful-looking cabbage from the outside can turn out to be speckled with black dots. Initially, these aren't visible, but everything becomes clear after you cut it open. Many people immediately throw it away, complaining about the store where they bought the defective cabbage. However, it doesn't need to be discarded right away.
Black and dark-brown spots on napa cabbage are most often the result of a physiological plant disorder known as pepper spot. The main cause is prolonged storage of cabbage, especially at low temperatures. Additionally, factors such as the harvest time (with immature specimens being more susceptible), growing conditions (such as periods of drought), and improper fertilization (excess nitrogen) can influence the appearance of spotting.
The spots are superficial, dark, and small. Pathogens like fungi or bacteria do not cause this disorder, so such cabbage is not dangerous. However, it's different in the case of black rot, a fungal disease caused by fungi from the Alternaria genus. In this case, the spots on the leaves are larger, irregular, and dark brown or black. They can be large and lead to the rotting of the leaves, and fungal growth can often be seen on them. Cabbage showing symptoms of this disease should not be consumed.
To eat or not to eat?
Pepper spot, which manifests as black dots, is a physiological issue mainly related to the improper storage of cabbage. Black rot, on the other hand, is a fungal disease that poses a much greater health risk, and cabbage should be discarded without exception in its presence.
Scientists' opinions on consuming napa cabbage with black spots are divided. Some experts believe that after removing the outer leaves and subjecting the cabbage to thermal processing, it can be safely consumed, especially in cooked dishes such as soups or stews. Others advise throwing it away to avoid the risk of misidentifying the spots. The most important thing is to exercise caution. If you're not sure, it's better not to risk your health.
