Chinese Cabbage
Chinese Cabbage

Chinese Cabbage Facts

• Chinese cabbage has crinkly, thickly veined leaves that are cream-colored with celadon green tips.

• It is also known as Napa cabbage.

• Unlike the strong-flavored waxy leaves on round heads of cabbage, Chinese cabbage is thin, crisp, and delicately mild.

• It can be served raw, sautéed in stir fries, baked or braised. It absorbs the flavors of the foods and spices that it is cooked with.

• Its Latin name is Brassica rapa, variety pekinensis.

• Chinese cabbage is rich in Vitamin C and other nutrients.

• It is best stored in the refrigerator wrapped in plastic.

• It originated in China before the 15th century and became a staple in Northeastern Chinese cuisine for making suan cai, a Chinese sauerkraut.

• It is often used as the main ingredient in kimchi, a traditional Korean side dish made from salted and fermented vegetables.

• Its mild flavor is similar to that of celery (although Chinese cabbage is not related to celery), and its leaves are thinner and more delicate than those of cabbage.

• Chinese cabbage quickly goes to seed (produces flowers and seeds) during warm summer days. Dry weather accelerates the process.

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