Organic Chinese Cabbage 470g Thailand/Malaysia
Highlights: Chinese cabbage or Nappa cabbage (Brassica rapa sp. Pekinensis) 大 白菜 Bái cài has a delicious sweet taste which adds a delightful crunch to salads such as Thai larb. Its versatility means it adds an equally sweet note to stir-fries, braised dishes, steamboat stock and Chinese soups. It is also the traditional ingredient of fermented Korean kimchi.
Thought to have originated as a cross between Bok choy (Brassica rapa sp. chinensis) and turnip (Brassica rapa var. rapa) in the Yangtze valley during the 5th century, this hybrid became increasingly popular throughout China now accounting for more than one-quarter of the total annual vegetable consumption. It is thought due to the turnip DNA it was more cold hardy and could be grown further north where becomes large and sweet. By the 13th century it had made its way to Korea, to South East Asia by the 15th and Japan by the 19th.
A good source of soluble and insoluble fibre to improve digestion, lower cholesterol and balance blood sugar, Chinese cabbage also offers vitamin C to support the immune system, vitamin K for maintaining healthy bones and carotenoids essential for growth and eye health.