Description
Napa cabbage has long, tender leaves, pale green with a crunchy white rib. It tastes mild, far less sulphurous than other cabbages.
It is the star of kimchi, the Korean ferment: the leaves are salted, rinsed and rubbed with a paste of chili, garlic and ginger. It is also delicious raw in salads or quickly stir-fried.
It is the star of kimchi, the Korean ferment: the leaves are salted, rinsed and rubbed with a paste of chili, garlic and ginger. It is also delicious raw in salads or quickly stir-fried.
