Napa Cabbage Kimchi (2024)

FAQs

Is napa cabbage the same as kimchi? ›

This recipe is made with baechu (배추), known as napa cabbage, hence the name baechu kimchi. Because the cabbage is kept intact at its head, it's also known as pogi kimchi (포기김치). Pogi means a “head” of a vegetable.

Kimchi is traditionally made with napa cabbage, but there's nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).

Takeaways. Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy.

This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

There are over 180 recognized varieties of kimchi. The most common kimchi variations are: Baechu-kimchi (배추김치) spicy napa cabbage kimchi, made from whole cabbage leaves. Baechu-geotjeori (배추겉절이) unfermented napa cabbage kimchi.

The Korean name for napa cabbage, baechu (배추), is a nativized word from the Sino-Korean reading, baekchae, of the same Chinese character sets.

A study published Tuesday in South Korea found that people who ate moderate amounts of kimchi daily are at a lower risk for developing obesity, with different types of kimchi being associated with staving off different forms of obesity.

Tradition is one of the main reasons why Korean serve kimchi at almost every meal. History shows that Koreans were already eating kimchi as early as 37 BC. During those times, it was common for the locals to make fermented dishes because of the abundance of ingredients and lack of refrigeration.

Conclusion. Whether you prefer the simplicity of sauerkraut or the boldness of kimchi, both dishes offer a range of flavors and health benefits. Incorporating fermented cabbage into your diet can be a delightful way to explore new tastes and improve your gut health.

Do you eat napa cabbage raw or cooked? You can enjoy crunchy napa cabbage raw in salads, as a sandwich topping and as healthy wraps. The leafy vegetable is also a mainstay in stir-fries, soups, stews and casseroles. Napa is a great choice for pickling too.

Can kimchi go bad? ›

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Enjoy plain kimchi cold or warmed up.

You can eat kimchi straight out of the fridge, or you can throw it in a small skillet and heat it up with 1 US tbsp (15 mL) of vegetable oil. It tastes great both ways! Some people prefer the cold, spicy taste, while others find the tangy texture best when heated up.

In the United Kingdom this vegetable is known as Chinese leaf or winter cabbage, in New Zealand as wong bok or won bok, and in the Philippines as wombok or pechay baguio. The name wombok [VHM: a good food for wombats?] is also used in Australia. Another name used in English is petsai or pe-tsai.

How Is Kimchi Made? Cabbage kimchi is made by lacto-fermentation: Stage one: Nappa cabbage is soaked in a salty brine that kills harmful bacteria. Stage two: the remaining good bacteria (Lactobacillus) convert sugars into lactic acid, preserving the vegetables and giving them their tangy flavor.