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Napa Cabbage. Korean Cabbage - Chinese cabbages, which include the Napa types, combine the thin, crisp texture of lettuce with the fresh peppery tang of juicy cabbage.
Appearance:
Napa cabbage, also known as Chinese cabbage or wong bok, has a cylindrical shape with tightly packed pale green leaves and white ribs. The outer leaves are more sturdy and the inner leaves are more tender.
Growing Conditions:
Napa cabbage prefers cool temperatures and is typically grown in the spring and fall. It requires well-draining soil with a pH of 6.5-7.5 and full sun to partial shade. It is a heavy feeder and requires regular watering.
Germination:
Napa cabbage seeds typically germinate within 5-7 days at a temperature of 70-75°F (21-24°C).
Harvesting:
Napa cabbage is ready for harvest within 45-75 days after sowing, depending on the variety and growing conditions. The cabbage head should be firm and tight. To harvest, cut the stem just above the soil level.
Nutrition:
Napa cabbage is low in calories and high in vitamins C and K, as well as folate and potassium.
Common Use:
Napa cabbage is a staple in many Asian dishes, particularly in Korean kimchi and Chinese hot pot. It can also be used in stir-fries, salads, and soups.
Health Benefits:
Napa cabbage is rich in antioxidants and has been shown to have anti-inflammatory and anti-cancer properties. It is also a good source of fiber and can aid in digestion and weight loss.
