Knowra Napa cabbage Napa cabbage Napa cabbage is a leafy cultivar group of Brassica rapa with elongated heads, pale crinkled leaves, and a mild flavor. It is widely eaten fresh, cooked, and fermented in East Asian cuisines.
Kimchi : A Korean family of fermented vegetable dishes, commonly seasoned with chili, garlic, ginger, and salted seafood. Napa cabbage is the main vegetable in the best-known form, baechu kimchi.
Brassica rapa : A plant species that includes several cultivated vegetables, among them turnips, bok choy, and napa cabbage. Napa cabbage belongs to this species, rather than to the species that includes headed cabbage.
China : A country in East Asia with a long history of cultivating and eating diverse vegetables. Napa cabbage has a long cultivation history in China and remains central to many regional cuisines.
Lactic acid fermentation : A microbial process that converts sugars into lactic acid under low-oxygen conditions. This process acidifies salted napa cabbage during kimchi fermentation.
Chinese cabbage soup : A broad family of soups in which Chinese cabbage is simmered with ingredients such as tofu, meat, or noodles. Its leaves soften readily and lend mild sweetness to soups.
Brassica : A genus of flowering plants that includes cabbage, mustard, broccoli, and several other crops. The genus provides the broader botanical group for napa cabbage.
Korea : A region in East Asia comprising the Korean Peninsula, with distinct food traditions in North and South Korea. Cabbage cultivation and fermentation made napa cabbage a staple of Korean foodways.
Brining : The treatment of food with salt dissolved in water, often to season or preserve it. Salting draws water from cabbage leaves and prepares them for fermentation.
Stir-frying : A cooking technique that quickly cooks small pieces of food in a hot pan with a little oil. Napa cabbage’s crisp ribs and tender leaves cook at different rates in a hot wok.
Bok choy : A leafy vegetable in Brassica rapa with dark green leaves and thick, pale stalks, usually forming no head. It shares a species with napa cabbage but has a different growth form and texture.
Show all 21