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BTD Forums  /  SWAMI Xpress  /  Napa cabbage
Posted by: Drea, Wednesday, October 6, 2010, 8:17pm
I've been trying to figure this out for some time: my SWAMI states that all cabbage, common is an avoid, but according to The Cook's Thesaurus, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale are part of the "common cabbage" family, and collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale are all beneficial or better for my type. So my question is whether napa cabbage falls into the avoid category or not. In my opinion, napa cabbage is similar to bok choy, and bok choy is a diamond.

Any thoughts out there? I've been treating napa cabbage as a neutral until I hear otherwise.
Posted by: C_Sharp, Wednesday, October 6, 2010, 8:54pm; Reply: 1
I would consider Napa cabbage to be unlisted or neutral so long as it does not give you problems.

Not much we can do about it, but in Korea there is a severe shortage of Napa cabbage which is driving up prices.  It is important in making KimChi and regular cabbage is a weak substitute.

I read earlier today that in Korea, Napa cabbage was currently $14 a head as opposed to the earlier price of $4.

Posted by: DenverFoodie, Wednesday, October 6, 2010, 9:21pm; Reply: 2
Quoted from Drea
In my opinion, napa cabbage is similar to bok choy, and bok choy is a diamond.
Any thoughts out there? I've been treating napa cabbage as a neutral until I hear otherwise.


I would be inclined to go with the book.  My thought is "similar" is not convincing enough as an argument.  :-/  
Posted by: Drea, Thursday, October 7, 2010, 12:42am; Reply: 3
That's the rub...it's not listed in the book, hence my quandary.
Posted by: TJ, Wednesday, June 1, 2011, 11:53pm; Reply: 4
I was just wondering about this myself.  I'd like to make some kimchi, and cabbage is a black dot for me.

Regular cabbage is in the Brassica oleracea species, Capitata cultivar group.  Napa cabbage is not only a different cultivar group, but a different species altogether - Brassica rapa.  This is the same species as bok choy, rapini, and turnip.  Napa cabbage is in the subgroup pekinensis.
Posted by: brinyskysail, Thursday, June 2, 2011, 12:32am; Reply: 5
I definitely wouldn't consider napa cabbage to be rated the same as regular cabbage.  Everything in brassica rapa is a diamond for me, so I'd think napa cabbage would be too, but since it's not listed...probably have to say neutral  ??)
Posted by: Drea, Thursday, June 2, 2011, 12:38am; Reply: 6
I've made some really good turnip kimchee (not for a while though); no cabbage, napa or otherwise, needed! :D
Posted by: san j, Thursday, June 2, 2011, 1:42am; Reply: 7
Quoted from Drea
I've made some really good turnip kimchee (not for a while though); no cabbage, napa or otherwise, needed! :D


O man I bet that's good! :)
Posted by: TJ, Thursday, June 2, 2011, 4:47pm; Reply: 8
Quoted from Drea
I've made some really good turnip kimchee (not for a while though); no cabbage, napa or otherwise, needed! :D
:X for this Supertaster!
Posted by: JJR, Friday, June 3, 2011, 4:05pm; Reply: 9
I have a head in my crisper to make some kimchi this weekend.  But I'm not really sure how Kimchi I should go.  Meaning, I don't do well with peppers, and they're always an avoid.  But what else can I do to make it kimchi?  I guess I should look at some recipes.  

I've never studied on it, but napa sure does seem different than regular cabbage.  And bok choy is different but similar.  Etc. Etc.  But it would be good to know what someone further up the ladder thinks about this, because I've never seen it listed either, I don't think.
Posted by: Ligia, Friday, June 3, 2011, 4:54pm; Reply: 10
I have made my version of kimchi without any peppers. I used napa cabbage, ginger, green onions, and salt.  It came out pretty good, just not spicy hot.  It had a little heat from the ginger which I chopped finely.  And it was not red, but if you closed your eyes, it smelled and tasted like kimchi.
Posted by: TJ, Friday, June 3, 2011, 11:03pm; Reply: 11
I've got some in the jar fermenting now.  I used bok choy because that's what I had on hand.  I fear mine will be a bit too hot... ::)
Posted by: JJR, Saturday, June 4, 2011, 3:53pm; Reply: 12
I got lots of ginger.  Mmmmmm.....  They don't use garlic?
Posted by: TJ, Saturday, June 4, 2011, 6:36pm; Reply: 13
They do.  I don't!
Posted by: JJR, Monday, June 6, 2011, 12:13am; Reply: 14
Yeah, I found a recipe and it has garlic in it.  And onions.  Chili flakes and something else.  I saw a japanese version and it had some lemon juice squeezed in also.  I may try some of that.
Posted by: BHealthy, Monday, November 26, 2012, 8:32pm; Reply: 15
Quoted from TJ
Regular cabbage, a black dot for me, is in the Brassica oleracea species, Capitata cultivar group.  

Napa cabbage is not only a different cultivar group, but a different species altogether - Brassica rapa.  This is the same species as bok choy, rapini, and turnip.  Napa cabbage is in the subgroup pekinensis.

Wait...did I read this right...Napa cabbage is OK for type O Hunter's even though regular cabbage is not?

Bok choy, rapini and turnips are all superfoods for me.

To have napa cabbage, too, would be wonderful...
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