Author: Lorraine Wade

Traditionally, kimchi is over-salted to remove as much of the water as possible, which requires a lot of salt–as well as a lot of water for rinsing it off. Instead, Felikson uses salt in the amount of 2-percent of the weight of the cabbage (This is where your handy electronic food scale comes in). Why […]

To make a quick and easy side, chop the cabbage and boil it for 3-5 minutes, then season it to taste. To learn how to select a fresh white cabbage for cooking, scroll down! How long should I boil white cabbage for? Whether the cabbage is in wedges or in strips, boil until it is […]

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. Does napa cabbage come from napa? When I first heard of this beautiful plant, my first thought was, oh, it must grow mainly in Napa Valley, […]

Cabbage has been used as a folk remedy for hundreds of years to soothe painful joints. It is high in vitamins and phytonutrients as well as anthocyanins and glutamine, both containing anti-inflammatory properties, as reported in the NY Times Fitness and Nutrition section. Does cabbage relieve joint pain? Since cabbage leaves are “safe and may […]

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value. What happens when you add baking soda to cabbage juice? Adding baking soda to the […]

If you are making kimchi with 1 or 2 napa cabbages, the amount of work is not so bad. But, the brining and draining process still takes hours. You can start brining in the morning, then finish up in the afternoon or brine overnight then finish in the morning. How long do you let cabbage […]

Cabbage has a far lower water content than traditional greens like spinach and romaine, which helps to extend its shelf life. Wrapped in plastic and stored in the refrigerator, the brassica vegetable can last for about two months. Eat This! What vegetables have the longest shelf life? Garlic. Helpfully, garlic is one of the longest-lasting […]

napa cabbage. pekinensis) Chinese cabbage is also known as napa, napa cabbage, pe-tsai, wongbok, or chihli. This is a vegetable of major importance in China (over 300 000 ha grown), Korea, Taiwan, and Japan. Grown as an annual crop, most cultivars are biennial and produce tight, compact, cylindrical heads. What is another name for Chinese […]

Polish. Stuffed cabbage rolls are a popular Polish dish. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender. Are cabbage rolls Ukrainian or Polish? What are cabbage rolls? Stuffed cabbage rolls are a popular Polish dish (called gołąbki, already […]

Salting Cabbage for Coleslaw With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it’s evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the […]

Flat cabbage is another name for Taiwanese cabbage. The name pretty much tells you all you need to know about this vegetable. What is a flat cabbage? Description. The Flat Cabbage, which resembles the round white cabbage, is a little flatter than the normal round cabbage; its leaves are more flexible and crunchy. It is […]

Taiwanese Flat cabbage is best suited for both raw and cooked applications such as boiling, stir-frying, steaming, and sautéing. The large and colorful outer leaves should be removed prior to use, and the cabbage can be sliced or chopped into stir-fries, thinly sliced into soups, or cooked and served with white fish. Why we should […]