Baechu, Korean Cabbage
Article by Gil "hannaone"
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Image by hannaone
Common Name: Chinese cabbage, Napa Cabbage, Korean Cabbage
배추
Napa cabbage made its way to the Korean peninsula sometime in the 15th century where it became known as “baechu” (배추) in Korean.
From Korea, it continued to spread to other East and Southeast Asian countries before finally being introduced to Japan in the 19th century.
Best known use is in Baechu (cabbage) Kimchi.
Baechu, also known as Chinese cabbage or Napa cabbage, is a versatile and popular vegetable in Korean cuisine. Its distinctive taste and texture make it a staple ingredient in many dishes, but it is perhaps most well-known for its role in baechu kimchi, a beloved traditional fermented dish. Let's explore the characteristics and uses of this flavorful Korean cabbage.
Also used in some stir fry, mul (water) kimchi, steamed or lightly grilled and used as a wrap, in soups, stews, salads, and more. Baechu is an essential ingredient in Korean cuisine.
Its name, which translates to "leafy vegetable," is fitting as it is a type of leafy head cabbage with long, pale green leaves and a tightly packed core.
This cabbage variety has a mild and slightly sweet taste, making it a versatile ingredient that can be used in both cooked and raw dishes. It is also known for its high nutritional value, containing vitamins A, C, and K, as well as fiber and antioxidants.
Shopping:
Korean or Napa cabbage is now widely available at farmers markets, larger American groceries, and numerous Asian markets.
When purchasing, look for a consistently bright white color with hints of light yellow for young cabbage, or dark green for mature cabbage.
Ensure there are no blemishes, bruises, or soft spots on the head.
Additionally, check that there are no flower buds in the center and carefully inspect for any signs of insects or damage by gently spreading the top leaves.
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