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Chinese Cabbage

Whether it's encountered in a Chinese stir-fry, pickled in Korean Kimchee or used in Japanese soups or sukiyaki, Chinese cabbage plays a principal role in Asian cuisine. Its mild delicate flavor makes it a welcome addition to a salad or sandwich, but it also makes the cabbage vulnerable to overcooking. In Asia, the vegetable is an important source of nutrition in winter. It is typically pickled in Japan and Korea and dried in China to be included in soups during the cold season. The varieties below represent the three main types of Chinese cabbage: barrel-shaped, cylindrical, also called Michihili, and loose-leaf.

 

  Barrel Head Type
 

  Fluffy Top Type
 

  Loose Head Type
 

  Michihili Type
 
 
 
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