Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Local Small Farm , Hong Kong
🛍 Supplier Information :
🌱 Supplier introduction : Healthy Express is a unique local online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 kinds of goods, including fruits and vegetables, meat, seafood, poultry and eggs, etc. We offer local, organic, sustainable options. We use a fair trade price to purchase directly from farmers. The pricing enables producers and consumers to have a sustainable relationship, and the three parties benefit the most.
🛍 Product Information
Yellow sprout cabbage (Brassica rapa var. chinensis), also known as "yellow-heart bok choy" or "yellow sprout pak choi," is a leafy vegetable in the Brassicaceae family. It features vibrant green outer leaves with tender, pale yellow inner hearts, offering a crisp texture and a mildly sweet flavor with subtle bitterness. Native to southern China, it is cold-tolerant and commonly grown in autumn and winter, especially in southern China and Taiwan. Versatile in cooking—stir-fried, added to soups, used in hot pots, or pickled—it is packed with vitamin C, dietary fiber, and calcium, making it a nutritious seasonal staple.
The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where nappa (菜っ葉) refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is hakusai (白菜), a Sino-Japanese reading of the Chinese name báicài (白菜), literally "white vegetable". The Korean name for napa cabbage, baechu (배추), is a nativized word from the Sino-Korean reading, baekchae, of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as dàbáicài (大白菜), literally "big white vegetable", as opposed to the "small white vegetable" that is known in English as bok choy.
Outside of Asia, this vegetable is also referred to as Chinese cabbage or sometimes celery cabbage. It is also known as siu choy (Cantonese 紹菜), wombok in Australia and wong bok or won bok in New Zealand, all corruptions of wong ngaa baak (Cantonese 黃芽白). In the United Kingdom this vegetable is known as Chinese leaf or winter cabbage, and in the Philippines as petsay (from Hokkien, 白菜 (pe̍h-tshài)) or pechay baguio. Another name used in English is petsai or pe-tsai. In Ukraine it is called pekins'ka kapusta (пекінська капуста), and in Poland - kapusta pekińska, literally "Beijing cabbage". In Sweden it is known as salladskål (salad cabbage) or sometimes kinakål (china cabbage).
🥘 Suggested Recipe：
Chinese cabbage is the main ingredient in the most common form of kimchi, cabbage kimchi, but it can also be eaten raw, wrapped around pork or oysters, and dipped in chili sauce. The tougher outer leaves can be used in soups. Can be stir-fried with tofu, mushrooms, zucchini and other ingredients. It can also be eaten with hot pot. Napa cabbage is particularly popular in Gangwon Province in northern Korea. In European, American and Australian kitchens, it is more commonly eaten cooked or raw as a salad.
Ready to make kimchi? Here is your chance with our bulk napa cabbage special!
Napa is milder than the common cabbage, and has a crisp texture. Napa is excellent stir-fried and in soups. Also traditionally used in kimchi (Korean-style). Heads are somewhat loose (not tightly packed).
Approx. 6 pounds
🔅 Notes:
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
