Chinese Cabbage (Brassica rapa var. pekinensis)
Also called Napa cabbage, hakusai and pe-tsai, Chinese cabbage is among the first transplants of spring. This vegetable has been cultivated throughout Asia since 500 AD In Korea, it is pickled to make kimchee, and it is important in Japanese cuisine as well.
The name "Napa" comes from Napa Valley, California, where the cabbage was first cultivated in the US. It is high in folic acid, potassium, and fiber.
- Do not remove all of the outer tough leaves before storage. They will help retain moisture, keeping the inside crisp and fresh.
- Keep Chinese cabbage in the hydrator drawer of the refrigerator for up to two weeks.