- Gordon Dumoulin
Chinese cabbage time !
Especially in the North of China, Chinese cabbages are being harvested these days, ensilaged or put in a dry, airy place for preservation to consume in upcoming winter.
白菜 (báicài, commonly known as Chinese cabbage, sometimes as Nappa cabbage) is a humble, basic but highly treasured staple in China during harsh winters. When pronounced with different tones, 'bai cai' means ‘100 wealth’ in Chinese and you can see small statues of Chinese cabbage in homes or offices to bless fortune or even huge ones outside in two cities in Shandong and Hebei provinces.
Chinese cabbage is popular for its versatility to cook in many ways; from stir-fried to dumpling filling or as a vegetable in hotpot. And the large cabbage is usually much cheaper in comparison with other veggies, therefore people sometimes refer to a great discount as a ‘bai cai‘ price or deal :-)
The large cabbage is also modest about its exceptional nutrition values. Although unknown to many, this superfood beats kale, spinach and many other trendy greens or roots with regard to the abundance of minerals and vitamins. An excellent healthy stronghold for wintertime with rich sources of calcium, iron and strong anti-inflammatory substances to keep healthy.