Chinese cabbage

How to store Chinese cabbage

Chinese cabbage is best enjoyed fresh, but can be stored in the fridge for up to week - if storing, it's best to keep it unwashed and untrimmed. The crispness and flavor are at their peak when consumed as soon as possible. If kept stored for a while, a few outer leaves may need to be sacrificed, but the tightly packed core should retain its freshness for longer.

Prep & Cooking tips

Wash well before eating, and trim away the root if its looking a little tired. Shred widthways, thickly or thinly depending on the daintiness of your dish. The heart has enough succulent crunch to be used raw in slaws and salads. The leaves and stalks can be cooked together, taking just a few minutes to steam, sauté or stir-fry. Keeping a little bite in the stalks, once the leaves are wilted, is part of the charm.

Easy ideas

1. Stir-frys

Chinese cabbage is fantastic for stir-frying. Cut it into bite-sized pieces or shred it, then quickly sauté in a hot pan with your favorite seasonings, such as garlic, ginger, soy sauce, or sesame oil. The cabbage will retain its crispness and add a delightful texture to your stir-fry dishes.

2. Steamed

For a simple and healthy prep, cut it into wedges or leave it whole, then gently steam for 3 - 5 minutes until tender with a slight crunch. Drizzle with a touch of soy sauce or a squeeze of lemon juice for a flavorful touch.

3. Soups

Add it thinly sliced towards the end of cooking, it will infuse soups with a fresh, mild flavor and provide a satisfying bite. Perfect in a classic chicken noodle soup or a vegetable broth.

4. Crisp salads

Slice into thin strips, and toss with your favorite salad ingredients, such as carrots, peppers, or cucumber. Dress the salad with a light vinaigrette or Asian-inspired dressing for a refreshing and crunchy salad experience.

5. Homemade kimchi

Chinese cabbage's crisp texture and mild flavor make it particularly well suited for the spicy and tangy flavors of kimchi. After slicing into strips, generously coat them with a mixture of chili paste, garlic, ginger, and other seasonings. Allow the cabbage to ferment for a few days to develop the characteristic flavors of kimchi. Enjoy your kimchi as a condiment, in stir-fries or soups - its packs a flavourful punch!

Goes well with

Asian flavourings (Chilli, Ginger, Mirin, Miso, Soy sauce)

Sesame (Oil, Seeds, Tahini)

Meat (Pork, beef chicken & duck)