A mild, elongated Chinese cabbage variety with pale, crinkled leaves; the most common vegetable base for Korean kimchi.
Facts
Earliest Documented Use, From (Year)Sourced to the subject's own accountThe infobox separately states the origin as before the 15th century, implying cultivation may predate the documented records; this fact uses the earliest solidly documented point, the 15th century itself. Origin RegionSourced to the subject's own accountChina, first documented in cultivation in the Yangtze River region; some accounts place the origin nearer Beijing in the north. 1 Napa Cabbage
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Kimchi, Dishes Source The Oxford Companion to FoodAlan Davidson
Kimjang, Food Traditions Napa cabbage is the defining vegetable prepared into kimchi during kimjang.
Uses Ingredient
Source Napa Cabbage (Wikipedia)
Source Napa Cabbage (Wikipedia)
Sources
1. Napa Cabbage (Wikipedia)
WikipediaOrigin section
The first records of napa cabbage cultivation date back to the 15th century in the Yangtze River region in China.
Uses Ingredient: Hot Pot, Uses, Culinary
It is also eaten with hot pot meals.
Uses Ingredient: Korean Cuisine, Culinary use, Korean cuisine
In Korean cuisine, napa cabbage is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang.
View the Source The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014- entry: Chinese cabbage
- Used By: Kimchi
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