Chinese cabbage (Brassica rapa subsp. pekinensis)

OriginFrom the imperial court in Beijing to the kimchi jar

In Korea he is called baechu - and every autumn tons of it end up at the "Kimjang", the communal pickling for the winter.

Chinese cabbage likely originated around 1,000 years ago in northern China from a cross between bok choy and turnip. Botanically, it is therefore more closely related to turnips than to white cabbage or broccoli. Around Beijing, it became the most important winter vegetable, and in Korea, it formed the basis of kimchi. The communal preservation of kimchi in autumn, known as "kimjang," has been recognized as part of UNESCO's Intangible Cultural Heritage since 2013.

Chinese cabbage arrived in Europe in the 19th century, but only became well-known in Germany from the 1970s onwards. Today, it is primarily grown in Rhineland-Palatinate, Lower Saxony, and Bavaria. Because the tightly closed heads keep well for several months when cool, locally grown Chinese cabbage is available from early summer well into winter – an inexpensive winter vegetable with short transport routes.

To useWhat Chinese cabbage does for you

100g of raw Chinese cabbage provides only about 16 kcal, but about 80 µg of vitamins. Folate, approximately 27 mg Vitamin C and about 40 µg Vitamin K. A large salad portion of 200g covers around 40mg of folate and about half of the vitamin C requirement. It also contains potassium, calcium, and fiber.

Like all cruciferous vegetables, Chinese cabbage contains Glucosinolate. When cut and chewed, a plant enzyme releases mustard oils, which, in laboratory tests, stimulate the body's own detoxification processes. Observational studies link a high consumption of cruciferous vegetables with a slightly lower risk of some types of cancer – whether this is due to the mustard oils is not definitively proven. Chinese cabbage contains relatively little of these oils, which is why it tastes milder than Brussels sprouts or radishes.

His greatest strength is the DigestibilityThe thin, tender leaves with few hard fibers are often tolerated even by people who get bloating from white cabbage. Kimchi Fermentation provides additional live lactic acid bacteria. Studies on kimchi are promising, but mostly small; its high salt content should be noted.

IngredientsThis is what's in Chinese cabbage

Chinese cabbage contains water, fiber, folate, vitamin C, vitamin K, vitamin B6, provitamin A, potassium, calcium, magnesium, as well as glucosinolates (especially glucobrassicin, gluconapine and glucobrassicanapin) and polyphenols such as kaempferol.

The green leaf tips contain significantly more carotenoids, vitamin K, and folate than the pale, crisp leaf ribs. During prolonged cooking, a good portion of vitamin C, folate, and glucosinolates leach into the water.

Enhanced combinationsWhat makes Chinese cabbage stronger

Chinese cabbage hardly tastes like cabbage - it readily absorbs spices, acidity and spiciness.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere he belongs

• KimchiWith radish, ginger and chili.
• Chinese cabbage saladWith apple, carrot and yogurt dressing.
• Stir-fried vegetablesBriefly with garlic and soy sauce.
• Spring rollsFinely chopped in the filling.
• JiaoziChinese dumplings.
• Hot PotCooked in the broth.
• Chinese cabbage rollsInstead of white cabbage, tender cabbage.
• SoupWith ginger and tofu.
• coleslawAsian style with sesame seeds.
• GratinTopped with cheese.

As a home remedyQuick Kimchi for Beginners

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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