Harvesting napa cabbage –

Harvest when the heads feel firm and have reached a size of 6-8 inches in diameter, typically 70-90 days after planting.
Cut the cabbage at the base of the plant with a sharp knife or shears, leaving the outer leaves intact for protection.
Harvest in the morning when the leaves are crisp and full of moisture for the best flavor and texture.
Napa cabbage is past harvesting when the heads become overly mature and start to bolt (produce flowers).
Leaves may become tough, bitter, or prone to pest damage.
If the cabbage begins to crack or split open, it's a sign that it's too mature for optimal taste and texture.

Storing napa cabbage –

Fresh Storage: Napa cabbage is best used fresh. Store unwashed Napa cabbage in a perforated plastic bag or wrap it loosely in a damp paper towel and place it in the crisper drawer of the refrigerator. It can stay fresh for up to 2 weeks.

Cooking with Napa cabbage –

Napa Cabbage Slaw: Shred Napa cabbage and toss with carrots, bell peppers, and a tangy dressing for a refreshing slaw.
Napa Cabbage Rolls: Use Napa cabbage leaves to wrap seasoned ground meat or tofu, bake with tomato sauce for a hearty dish.
Grilled Napa Cabbage: Cut Napa cabbage into wedges, brush with olive oil, season with salt and pepper, grill until charred and tender, serve as a smoky side dish.