Chinese cabbage – The crunchy Asian wonder that conquered Europe
If you haven’t yet made friends with the Chinese hold, now is the time! This vegetable is not only healthy, it’s versatile, delicious and even affordable. But what is there to know about it? Where and how does it grow? When is it freshest and what should you look out for when buying? And of course: what can you make with them? In this article, you’ll find out everything you need to know about it to be a conscious shopper!
The Chinese cabbage (Latin for Brassica rapa subsp. pekinensis ) belongs to the crucifer family and, contrary to its name, is popular not only in China. It is also known as “napa cabbage” or “Pak choy/bok choy”.
Originating in East Asia, it has been cultivated in China for over 1500 years and from there spread first to Japan and Korea, then to Europe and North America. It arrived in Europe in earnest in the second half of the 20th century and has since become a staple on vegetable counters – and in the kitchens of an increasing number of households.
3. Its importance in the kitchen
Rating: 4/5
Although it is not a classic ingredient in Hungarian cuisine, it is becoming increasingly popular. The rise of Asian cuisine, the demand for conscious eating and the trend for fermented foods have all helped its rise. It is easy to digest, quick to prepare, and can be used in salads, soups and stir-fries.
4. Which part is edible?
The Chinese cabbage is edible in its entirety: both the leaves and the thicker stalk can be eaten. The leaves are lighter, pale green, juicy and slightly sweet. The stalk is thick and crunchy, but softens well with heating. There is no poisonous part, but avoid the parts that are too old or decayed – when this happens, the leaves can darken, wilt and become bitter.
5. Health benefits – a vitamin bomb from your fridge
Chinese cabbage is a real nutrient champion:
- Extremely rich in vitamins A, C and K
- Excellent source of folic acid, potassium, calcium and antioxidants
- Low calorie content makes it ideal for dieters
- High fibre content supports digestion
According to traditional Chinese medicine, it helps to “cool” the body, reduce inflammation and has beneficial effects on the intestinal tract. It also has an alkalizing effect, which can help maintain acid-base balance.
6. Production characteristics
Chinese cabbage is a cold-tolerant plant, which means that it can cope very well with cooler weather. It is most commonly grown in spring and autumn, as it can easily go to seed (i.e. flower) in the hot summer months, which reduces its enjoyment value.
- Can be grown in the open field and in a greenhouse
- It is also grown in Hungary, and is mainly sold in spring and autumn
- Largest European producers: Italy, Spain and the Netherlands
- Imported products are mainly found in late winter and early summer
7. How to choose a good quality Chinese cabbage?
It’s not too difficult to recognise a good quality piece, but there are a few golden rules:
- The head should be firm, heavy and tight to the touch
- Leaves should be bright green or light green, not yellow
- No brown spots or soft, rotting parts
- Torsos should not be slimy or have an unpleasant smell
8. How to store it?
Chinese cabbage can be stored in the fridge, in a plastic bag or in a freshness box for up to 1-2 weeks. It is important not to get it wet at the beginning of storage, as it will spoil more easily. If you have only partially used it, cover the cut surface with foil.
9. In kitchens around the world
Chinese cabbage is a true world-travelling vegetable:
- In China, it is mainly steamed or stir-fried with soy sauce sauces
- In Korea, the main ingredient in the kimchi mentioned above
- A common soup garnish in Japan, but also eaten pickled
- Most popular in salads and wok dishes in Europe
10. An iconic recipe: kimchi
If you only try one dish of Chinese cabbage, let it be kimchi! It’s a Korean-origin, hot-and-sour fermented salad made with Chinese cabbage, garlic, ginger, spring onion and chilli flakes. Fermented for days to months, it’s a fantastic probiotic bomb!
11. Kitchen tips and tricks
Chinese cabbage works great in the following forms:
- Raw as a salad, for example with a vinegar and oil dressing
- Wok fried with garlic, ginger, soy sauce
- As a soup garnish, even in broths
- Stuffed version, like stuffed cabbage, but a lighter version
- Ginger
- Garlic
- Soy sauce
- Chilli
- Rice vinegar
Things to avoid: highly smoky, overly fatty spices or foods such as smoked bacon or heavy sour cream sauces – these can overpower the delicate, smooth flavour of this vegetable.
Summary
Chinese cabbage is a vegetable that’s easy to love: healthy, easy to handle, versatile to prepare and even beautiful! If you’ve been avoiding it in the shop, next time, feel free to add it to your basket – your body, your wallet and your taste buds will thank you for it! 🥬💚