Napa Cabbage

History

Napa cabbage emerged in northern China somewhere between the 5th and 15th centuries, likely as a natural hybrid between bok choy and turnip. The name "napa" derives from the Japanese word "nappa," meaning leafy vegetable, though in Chinese it is called "da baicai" (big white vegetable) or "Tianjin cabbage." For centuries it remained a northern Chinese specialty, well-suited to the cooler climate. The vegetable's transformation into a global staple began with Korean kimchi—Napa cabbage arrived in Korea around the 15th century, eventually replacing earlier varieties to become the essential ingredient in the nation's defining fermented dish. By the 18th century, Korean farmers had developed specific cultivars ideal for kimchi production. Japanese cuisine embraced napa cabbage for nabemono (hot pot dishes), while it became integral to northern Chinese dumplings and stir-fries. Immigration waves brought the vegetable to Western countries in the late 19th century, though mainstream popularity only developed in the latter half of the 20th century. Today napa cabbage is cultivated worldwide, prized for its quick growth, mild sweetness, and remarkable versatility in both raw and cooked preparations.