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Goldthread

Clarissa Wei

Napa cabbage is one of the most recognisable vegetables in Asian cooking. You can find it fermented as kimchi in South Korea, wrapped around larb in Thailand and served in warm broth in southern China.
The cabbage is the result of centuries of natural cross-breeding between two popular vegetables: the small green bok choy of southern China and the turnip of northern China.
It made its way to Korea in the 13th century, Southeast Asia in the 15th century, and finally to Japan in the 19th century.
There are two competing theories for why it’s called napa cabbage.

One says that the name refers to Napa Valley, where the vegetable was first grown commercially in the United States in the 1880s.
The other theory holds that it came from the Japanese word nappa, which means “leaves of vegetables”.
Chinese water spinach, or kangkong - eaten across Asia, a weed in the US
One reason napa cabbage is so popular is its versatility. It can be steamed, boiled, fried, braised or pickled — and that’s one reason why the vegetable can be found in nearly every grocery store in the world.
In China, the cabbage can grow all over the country, but it is especially beloved in the frigid northeastern provinces, where the vegetable comes out particularly large and sweet.
Traditionally, farmers would preserve excess cabbage from the harvest by soaking them in brine to make ﻿suancai. When the cabbage turned emerald green, it would be ladled out and chopped into tiny pieces. ﻿Suancai is often used to balance out fatty, meaty dishes.
Chinese bitter melon – why the ‘gentleman’s vegetable’ is misunderstood
In northern China, napa cabbage is so beloved that in 2018, one city built a 21m-tall cabbage statue.
In Chinese, napa cabbage is known as baicai, or “white vegetable”. When pronounced differently, ﻿baicai is also a different Chinese word that means “a hundred riches”.
Taro – delicious, versatile and has more calories than potatoes
As a result, napa cabbage is considered a lucky charm in Chinese art.
In the 19th century, the cabbage was immortalised as a jade sculpture, a gift for a Qing Dynasty princess.

Today, that sculpture is considered one of the finest pieces of Chinese art, especially because the sculptor had to carve around the jade’s imperfections to recreate the natural lines of a cabbage leaf.
Scientifically speaking, napa cabbage falls under the genus Brassica, which includes leafy greens such as broccoli, cauliflower, Brussels sprouts and kale. All of these different vegetables are the result of thousands of years of human cultivation and propagation.
In more temperate parts of the world, napa cabbage grows like a weed. Its wild counterpart can usually be distinguished by a cluster of yellow flowers on the top, which can sometimes be mistaken for wildflower blooms.
This article was originally published on Goldthread . Follow Goldthread on Facebook, YouTube and Instagram for more stories about Chinese culture.



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Food and Drinks

Chinese cabbage, or napa cabbage – one of the most recognisable vegetables in Asian cooking

Napa cabbage, also known as Chinese cabbage, is a popular ingredient in Korean kimchi. Photo: Shutterstock

In Chinese, napa cabbage is known as the “white vegetable”. Photo: Shutterstock

The Jadeite Cabbage, carved from a single piece of jade, is considered one of the finest pieces of Chinese art. Photo: Shutterstock

Chinese water spinach, or kangkong – eaten widely across Asia, but considered a weed in the US

Chinese water spinach, also known as morning glory and kangkong, is frequently stir-fried with chili and shrimp paste. Photo: Xiaomei Chen

Chinese water spinach on sale at a market in Thailand. Photo: Shutterstock

In Southeast Asia, where kang kong is most prevalent, the simple garlic and water slurry is elevated with chilli, shrimp paste and fermented bean sauce.

Chinese water spinach growing in a pond. Photo: Shutterstock

Chinese bitter melon – why the polarising ‘gentleman’s vegetable’ is just misunderstood

A sliced bitter melon. Photo: Shutterstock

Bitter melons growing on vines. Photo: Shutterstock

Bitter melon stir-fried with pork and black beans. Photo: Jonathan Wong

Taro – the starchy sweet tuber that’s delicious, versatile and has more calories than potatoes

Taro is not only an ideal and cheap carb, but also a popular bubble tea flavour. Photo: Shutterstock

A sliced raw taro. Photo: Shutterstock

Taro in coconut milk is a popular dessert in Thailand. Photo: Shutterstock

Taro plants in the wild. Photo: Shutterstock

Deep-fried taro cakes at a restaurant in Hong Kong. Photo: Xiaomei Chen

Lifestyle

Food & Drink


You can find the cabbage fermented as kimchi, wrapped around larb or served in warm broth
That speaks to its versatility – it can be steamed, boiled, fried, braised or pickled, one reason why it can be found in nearly every grocery store in the world



You can find the cabbage fermented as kimchi, wrapped around larb or served in warm broth. That speaks to its versatility – it can be steamed, boiled, fried, braised or pickled, one reason why it can be found in nearly every grocery store in the world.


Chinese culture