Napa cabbage originated in China as turnip or daikonand and was introduced to Japan through its invasion of Manchuria during the Russo-Japanese War in the early 20th century. Cultivation began in Aichi Prefecture Japan, and then it started to take on the spherical shape it has today. It was principally grown in the Yangtze River Delta region but the Ming Dynasty naturalist Li Shizhen popularized it by bringing attention to its medicinal qualities.
Napa or Nappa cabbage (Brassica rapa subsp. Chinensis), also known as celery cabbage, is a type of Chinese cabbage (Brassica rapa subsp. Pekinensis) originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as Chinese cabbage. Napa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage. Napa cabbage became a Manchurian staple for making suan cai, Chinese sauerkraut. In Korea, this developed into kimchi. Delicious cabbage recipes.
Inhibitors: corn
