Chinese cabbage

Brassica rapa subsp. pekinensis

vegetable · leaf

An elongated cabbage with tender, juicy leaves, pe-tsai or napa cabbage, baechu in Korean; in soups, stir-fried, in dumpling fillings, and above all in kimchi. It provides vitamin K1, calcium and glucosinolates. Not to be confused with bok choy, which is sometimes also sold as “Chinese cabbage”.

Origin

Northern China

Season (United States)

September to February · grows in your region

Preparation

Damaged outer leaves are removed, then it is sliced: raw in salads, stir-fried for two or three minutes, in soups, or lacto-fermented into kimchi; the white rib is eaten too. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch. Most of its goitrogens go with cooking, even a short one.

Molecules

Glucobrassicin → I3C · Vegetable nitrates · Vitamin K1 · CalciumIn small amounts, not counted Lutein and zeaxanthinWhat slows things down Goitrogens

Did you know?

In Korea, kimjang, the communal making of kimchi for winter, has been on UNESCO's intangible cultural heritage list since 2013.