Do you like Napa cabbage? I do NOW!
Do you know its food history? I do NOW!
Growing up, my mom only cooked green cabbage. Then, when I left home, I discovered the wonderful varieties of cabbage, like red cabbage, bok choy, baby bok choy, napa cabbage, and more. I also discovered that I love all kinds of cabbage, whether cooked or raw. No doubt they're loaded with all kinds of nutrients, and isn't it great when you find healthy food that you like eating?
Korean dramas provide a lot of exposure to typical Korean food. Although I confess that if it weren't for one of my kids, I may not have ever tasted kimchi. My child is into all things “Asian” and does her own grocery shopping because her mom doesn't buy the food she likes. But her mom likes the tasting the food her daughter likes. Koreans have various kimchi recipes – cucumber, radish, etc. Kimchi made with napa cabbage seems to be the most common recipe. But it wasn't always.
Napa cabbage has a surprisingly dramatic, globe-trotting backstory — way more interesting than its mild flavor suggests. Here are some fun, quirky, and genuinely cool food history facts about this leafy legend.
DID YOU KNOW?
1. It’s originally from China — not Korea or JapanNapa cabbage (Brassica rapa pekinensis) was first cultivated in northern China, likely around the 15th century, and then spread across East Asia.
2. It became the star of kimchi only in the last few centuries
Before napa cabbage arrived in Korea, kimchi was mostly made with radishes. Once napa cabbage arrived, Koreans realized it fermented beautifully — and baechu kimchi became the national staple.
3. It’s a natural hybrid — a plant “love child.”
Botanists believe napa cabbage is a hybrid between bok choy and turnip. A hybrid??? Yes! REALLY! This explains why it has: bok choy–like leaves, turnip-like sweetness, and a crunchy, juicy core. (Psst. I always thought a hybrid wasn't natural. But a botanist should know better than me. Right?)
4. It was prized because it stores incredibly well
In ancient China and Korea, napa cabbage became a winter survival food mainly because it ferments easily, stays crisp even after salting, and keeps for months in cold storage.
In ancient China and Korea, napa cabbage became a winter survival food mainly because it ferments easily, stays crisp even after salting, and keeps for months in cold storage.
5. It spread across Asia thanks to merchants and monks
(That's what most food historians think.) Buddhist monks moved across East Asia between India, China, Korea, and Japan along the Silk Road and maritime routes. Because the monks traveled extensively and brought agricultural knowledge with them, they are credited with introducing napa cabbage to Korea. Traders or merchants brought it to Japan.
NOTE: If you watch a lot of historical K-dramas, just so you know ~ early Joseon kimchi was mostly radish-based. For much of the Joseon Dynasty (1392–1897), the primary kimchi vegetables were: Korean radish, cucumbers, and wild greens. Napa cabbage had not yet become widespread in Korea.By the late Joseon (17th–18th century), napa cabbage cultivation expanded, salt became more available, and red chili peppers had been introduced in the 16th century (by way of Japan or the Silk Road?). With those 3 ingredients, Koreans started fermenting napa cabbage kimchi, and it transformed kimchi into the spicy version we know today.
FYI. Napa cabbage has nothing to do with Napa Valley. “Napa” comes from the Japanese word ่ใฃ่ (nappa) meaning “leafy greens.” (I always wondered.)
CONCLUSION:
There are many iconic Asian dishes where napa cabbage is a key ingredient, such as Chinese hot pot, Japanese nabe, Taiwanese suan cai, and Filipino nilaga.
However, I mainly wrote this post to discuss Korean kimchi after watching a family K-drama title, “Cabbage My Life”. The storyline is about a man trying to grow the perfect napa cabbage so that his company can produce and sell the perfect kimchi. It's cute!
As always, thanks for stopping by.
If You Have Time, Please Peruse This Blog:
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Eat Your Greens! Drink Your Carrots!
Foodie Nuggets: Cabbages (Without Kings)
Foodie Friday : YAPAS (Yet Another Post About Spinach)
Foodie Nuggets: Why I Like Black Food
