Napa Cabbage

Is this edible?

Yes! Napa cabbage (baechu) is the single most important vegetable in Korean cuisine — it is the primary ingredient in baechu-kimchi, Korea's national dish. Koreans consume it daily in enormous quantities.

What does it taste like?

Milder and sweeter than Western green cabbage, with a delicate, slightly peppery flavor. The white ribs are crunchy and juicy; the green leaf tips are tender and mild. When fermented into kimchi, it transforms into something entirely different and extraordinary.

Where to buy

Any supermarket carries napa cabbage. For the best quality, look for heads that are heavy, compact, and pale yellow-green. Korean grocery stores may carry specific Korean varieties during gimjang (kimchi-making) season in autumn.

How to prepare

For kimchi: quarter lengthwise, salt for 6-8 hours, rinse thoroughly. For cooking: simply chop or slice as needed. For soup, tear leaves into pieces by hand.