How Napa Cabbage Became the King of Winter Vegetables in Northern China

Winters in northern China are long and cold. In the past, without temperature-controlled storage and greenhouse cultivation, fresh vegetables were hard to come by through the winter. At this time, the affordable and durable napa cabbage became the main vegetable, and it gained the reputation of being the “King of Winter Vegetables” in in northern China

The tradition of northern Chinese families preparing cabbage for winter can be traced back to the Ming Dynasty. Every autumn, when napa cabbage was harvested, families would buy many plump and firm cabbages, tuck them away in the corner of the yard, pack them in a cellar, or ferment them in ceramic crocks. People found ways to keep this fall vegetable fresh for many healthy meals throughout the winter.

The older generation knows that when the weather gets cold, it’s time to put cabbage on the table. Many cold-resistant vegetables adapt to low temperatures by increasing soluble sugars, and some starch is also converted into sugar by enzymes. Therefore, cabbage that has been harvested after a frost often tastes sweeter.

When used in soup, the leaves slowly absorb the broth while the stems remain crisp; when stewed, a large pot of fluffy cabbage gradually softens and transforms into a warm and sweet flavor; even when simply stir-fried with garlic and a pinch of salt, you can taste the pure sweetness of the cabbage itself.

Northern Chinese are accustomed to stewing napa with pork and bean-thread noodles. The pork fat melts into the broth, the cabbage absorbs the meaty aroma, and the noodles soak up the flavorful liquid. A pot of steaming hot napa and pork stew inside can keep you warm inside, despite the freezing cold outside.

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Fermented napa is also popular. With salt and time, fresh cabbage is transformed into tangy and appetizing pickled cabbage, thus preserving the short autumn harvest for a longer period.

Heading south, napa takes on a different form. Some people stir-fry it with dried shrimp and shiitake mushrooms, using the seafood to enhance its sweetness; others slowly braise the cabbage until soft, then add bean products to make a tender and flavorful braised napa; still others put the cabbage into broth and cook it with tofu, sliced ​​meat, and mushrooms to make a napa soup.

Winter napa cabbage is cold-resistant and firm, and can be stored in the refrigerator for several weeks. However, when you see napa available all year round, you need to exercise caution. 

Some unscrupulous Chinese vendors have been exposed for treating napa cabbages with a formaldehyde solution to extend the storage time during long-distance transportation and maintain their appearance, raising serious concerns.

In response to these potential risks, experts warn that chemical agents are difficult to remove once they penetrate the tissue, so extra care should be taken when selecting produce. When purchasing napa, smell the product and avoid those with pungent odors such as disinfectant or new furniture; observe the appearance, and be wary if they are abnormally white, flawless, or lack natural yellowing; at the same time, prioritize produce sold locally or through reputable channels with transparent records to reduce the risk of products of unknown origin.

In fact, the simplest and safest way is to follow the seasons — adjust your diet to eating seasonal foods.

Adapted from a translation of 冬季美食蔬菜之王白菜(图) – 新鮮蔬菜- 美食与厨艺- 米哪-看中国网- written by Mina. 

Translation edited by Ila Bonczek.