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Cabbage, Chinese

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Scientific name: Brassica rapa

Family: Brassicaceae

Origin: China and Asia

Medicinal use: Chinese cabbage is cut into thin strips for a raw salad or fried in a wok for a little while. It is a very rich ingredient in soups. Another possibility is to blanch the whole leaves and make some rolls with a filling in the middle. In Korea they use it to make kimchi or use it as a wrap for spicy grilled chicken. It can be stored in the refrigerator for two weeks or more.

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