Napa cabbage
Brassica rapa subsp. pekinensis
Milder and sweeter than green cabbage; less cruciferous; tender flavor that absorbs other ingredients.
About Napa
Napa cabbage (also called Chinese cabbage) is the elongated, pale-green-and-yellow brassica that defines Korean kimchi production and East Asian cooking broadly. The tender, ruffled leaves cook quickly and absorb flavors readily — making napa the preferred cabbage for Asian soups, stir-fries, and fermented preparations. The kimchi tradition involves salting, washing, and fermenting napa cabbage with gochugaru (Korean red pepper), garlic, ginger, and fish sauce or shrimp paste over weeks or months. Modern American supermarkets typically stock napa as the East Asian alternative to standard green cabbage; quality has improved significantly with the growth of Asian American food culture.
Variety profile
Common uses
- Kimchi (Korean)
- Asian stir-fry
- Hot pot vegetable
- Spring roll filling
- Napa salad (Asian-style)
Editorial notes
Napa cabbage softens dramatically when salted — Korean kimchi technique salts and weighs down napa for hours before fermenting. This is the right approach for any napa preparation needing texture.