How Napa Cabbage Took Over Asia: A Delicious History You Probably Didn’t Know

Do you like Napa cabbage? I do NOW! 

Do you know its food history?  I do NOW!

Growing up, my mom only cooked green cabbage. Then, when I left home, I discovered the wonderful varieties of cabbage, like red cabbage, bok choy, baby bok choy, napa cabbage, and more. I also discovered that I love all kinds of cabbage, whether cooked or raw. No doubt they're loaded with all kinds of nutrients, and isn't it great when you find healthy food that you like eating?

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Korean dramas provide a lot of exposure to typical Korean food. Although I confess that if it weren't for one of my kids, I may not have ever tasted kimchi. My child is into all things “Asian” and does her own grocery shopping because her mom doesn't buy the food she likes. But her mom likes the tasting the food her daughter likes. Koreans have various kimchi recipes – cucumber, radish, etc. Kimchi made with napa cabbage seems to be the most common recipe.  But it wasn't always.

Napa cabbage has a surprisingly dramatic, globe-trotting backstory — way more interesting than its mild flavor suggests. Here are some fun, quirky, and genuinely cool food history facts about this leafy legend.

DID YOU KNOW?

1. It’s originally from China — not Korea or Japan
Napa cabbage (Brassica rapa pekinensis) was first cultivated in northern China, likely around the 15th century, and then spread across East Asia.

2. It became the star of kimchi only in the last few centuries
Before napa cabbage arrived in Korea, kimchi was mostly made with radishes.  Once napa cabbage arrived, Koreans realized it fermented beautifully — and baechu kimchi became the national staple.

3. It’s a natural hybrid — a plant “love child.”
Botanists believe napa cabbage is a hybrid between bok choy and turnip. A hybrid???  Yes! REALLY!  This explains why it has: bok choy–like leaves, turnip-like sweetness, and a crunchy, juicy core.  (Psst. I always thought a hybrid wasn't natural. But a botanist should know better than me.  Right?)

4. It was prized because it stores incredibly well
In ancient China and Korea, napa cabbage became a winter survival food mainly because it ferments easily, stays crisp even after salting, and keeps for months in cold storage.

5. It spread across Asia thanks to merchants and monks
(That's what most food historians think.)  Buddhist monks moved across East Asia between India, China, Korea, and Japan along the Silk Road and maritime routes. Because the monks traveled extensively and brought agricultural knowledge with them, they are credited with introducing napa cabbage to Korea. Traders or merchants brought it to Japan.

NOTE: If you watch a lot of historical K-dramas, just so you know ~ early Joseon kimchi was mostly radish-based. For much of the Joseon Dynasty (1392–1897), the primary kimchi vegetables were: Korean radish, cucumbers, and wild greens. Napa cabbage had not yet become widespread in Korea. 

By the late Joseon (17th–18th century), napa cabbage cultivation expanded, salt became more available, and red chili peppers had been introduced in the 16th century (by way of Japan or the Silk Road?). With those 3 ingredients, Koreans started fermenting napa cabbage kimchi, and it transformed kimchi into the spicy version we know today.

FYI. Napa cabbage has nothing to do with Napa Valley. “Napa” comes from the Japanese word 菜っ葉 (nappa) meaning “leafy greens.”  (I always wondered.)

CONCLUSION:

There are many iconic Asian dishes where napa cabbage is a key ingredient, such as Chinese hot pot, Japanese nabe, Taiwanese suan cai, and Filipino nilaga.

However, I mainly wrote this post to discuss Korean kimchi after watching a family K-drama title, “Cabbage My Life”. The storyline is about a man trying to grow the perfect napa cabbage so that his company can produce and sell the perfect kimchi. It's cute!

As always, thanks for stopping by.

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If You Have Time, Please Peruse This Blog: 

Green Leafy Herbs are the Unsung Heroes
Eat Your Greens! Drink Your Carrots!
Foodie Nuggets: Cabbages (Without Kings)
Foodie Friday : YAPAS (Yet Another Post About Spinach)
Foodie Nuggets: Why I Like Black Food

Miso is Good for Your Health 

It's March! Time to Celebrate Irish Food!

It's March!  March is Irish-American Heritage Month.

Wishing you a happy holiday in advance.
Happy Saint Patrick's Day!
 

A Journey Through Irish Food in Ireland and America

Irish cuisine has always been a bit like Ireland itself — humble on the surface, but full of stories, surprises, and a quiet resilience that sneaks up on you. When Irish immigrants crossed the Atlantic, they brought recipes, techniques, and food philosophies that would eventually seep into the American kitchen in ways most people don’t realize.

The Roots: What Irish People Really Ate ~ A cuisine shaped by land, weather, and a whole lot of dairy

Ireland’s earliest cooks weren’t chasing Michelin stars. They were working with what the land gave them — and the land gave them oats, barley, wild greens, seafood, and dairy.

• Cattle were wealth, so milk, buttermilk, soft cheeses, and butter were everyday staples.

• Meat was for special occasions, which is why so many Irish dishes are vegetable-forward, grain-forward, or dairy-driven.

• Think oatcakes, simple broths, and hearty porridges — the original slow food movement.

The Potato? Late arrival, Instant icon

The potato didn’t show up in Ireland until the late 1500s, but once it arrived, it became the Beyoncé of Irish agriculture — wildly popular, incredibly versatile, and feeding millions.

• It was nutritious, easy to grow, and perfect for Ireland’s climate.

• Dishes like champ, colcannon, and boxty emerged from this potato-powered era.

Of course, the potato’s tragic failure in the 1840s reshaped Ireland forever — and set the stage for one of the most influential food migrations in history.

Feast days, Folklore, and Food!

Irish cuisine is deeply tied to ancient Celtic celebrations.

• Samhain (Halloween) featured colcannon with hidden charms, nuts, and fruit bracks.

• St. Patrick’s Day was historically a break from Lenten fasting — a rare chance to enjoy meat and eggs.

Food wasn’t just sustenance. It was storytelling.

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When Irish Food Came to America

The immigrant kitchen: humble, hearty, and resourceful

When millions of Irish immigrants arrived in America in the 19th century, they brought a cooking style built on simplicity, thrift, and comfort.

• They stretched the ingredients.

• They cooked big meals for big families.

• They leaned into stews, breads, and one-pot wonders.

This approach blended seamlessly into the emerging American comfort-food culture.

FYI. Corned beef and cabbage: the most famous Irish dish that IS NOT Irish

Here’s the twist: in Ireland, beef was historically expensive. Pork was the everyday meat.

But in America, Irish immigrants found affordable corned beef in Jewish delis.

They paired it with cabbage — one of the cheapest vegetables — and boom!

An Irish-American classic was born.

It’s a culinary love child of two immigrant communities.

Soda bread: from Irish staple to American symbol

Irish soda bread existed long before the diaspora, but in America, it became a nostalgic anchor.

• During the Great Depression, its cheap ingredients made it a lifesaver.

• For Irish-Americans, it became a taste of home, even if the American version is often sweeter and richer than the Irish original.

The Irish influence on American comfort food

Irish immigrants helped shape the American palate in subtle but lasting ways:

• The rise of stews and casseroles

• The popularity of simple, hearty breads

• A cultural embrace of resourceful, no-waste cooking

• The blending of Old World traditions with New World ingredients

Their food philosophy — humble, hearty, and home-centered — became part of America’s culinary DNA.

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CONCLUSION:

Irish cuisine isn’t flashy. It’s not trying to impress you. It’s trying to feed you, comfort you, and remind you that simple food can carry centuries of history.

When Irish immigrants brought those traditions to America, they didn’t just preserve their heritage — they helped shape a new one.

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REFERENCES:

Hudson Valley Magazine. “The Origins and History of Corned Beef and Cabbage.” Hudson Valley Magazine, 10 Mar. 2021. HudsonValley Magazine

ManyEats. Paul, Gerard. “History of Corned Beef: From Irish Export to St. Patrick’s Favorite.” ManyEats, 5 Apr. 2021. ManyEats

MeatChefTools. Wagner, Rodney. “Unpacking the Tradition: Why Corned Beef Is Associated with Irish Heritage.” MeatChefTools, 1 Jan. 2025. MeatChefTools

Origin Story Guide. Maruf, Mo. “How Did Corned Beef Become Irish?” Origin Story Guide, n.d. kitchprep.com

ShortFoodBlog. Pacheco, Jacob. “Uncovering the Truth: Is Corned Beef and Cabbage an Irish Meal?” ShortFoodBlog, 18 Sept. 2025. shortfoodblog.com

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© Photographer: Anna Maslikova | Agency: Dreamstime.com

More of My Best Of Chicken Recipes

When I published the first list of My Best of Chicken Recipes, it was well-received.  But such a list is never really complete. Here are a few more recipes. Hope you like them! 

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5 Facts About Chicken:

1. Chicken is the most common poultry in the world.
2. PerTV chef Lidia Bastianich, chicken is the most Googled food term.
3. Chicken is shown Babylonian carvings that date back to 600 B.C.
4. Africans love chicken so much, suppliers have a hard time keeping up with the demand.
5. Alektorophobiais the fear of chickens. ( Who would be afraid of a chicken? (O.o)}

Find more interesting facts at The Fact Site.

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#1 Jamie Oliver’s Thai Chicken Laksa

They say that while the king and his noblemen feasted on large portions of meat, the peasants were content to take the leftover meat scraps to make hearty soups or stews to feed themselves and their families.  It has also been said that the servants actually enjoyed better health and lived longer because they consumed less meat, ate more vegetables, and the broth was good for their innards. {Heard that on a televised documentary. I don't get Time magazine anymore.}

I fancy most soups, but particularly chicken soup.  Plus, Jamie Oliver believes in healthy eating.  This sounds marvelous!!  Take this to a soup party, and there won't be any leftovers to take back home. 

#2 Taiwanese Three Cup Chicken

This recipe has three key ingredients: sesame oil, Chinese rice wine, and soy sauce. The word “cups” means these ingredients should be in equal ratio, not a literal measurement.  You will enjoy learning this interesting food history.

#3 Hot Chicken is a Favorite in Nashville

Hot chicken is an extremely popular, fun food, and it has an interesting history.  One legend says it was invented in Nashville, Tennessee, during the Great Depression. 

#4 Mexican Chicken Tortilla Soup

Chicken Tortilla Soup is one of my favorite soups.  Instant Pot seems to have become a favorite small kitchen appliance that many of my friends are using for cooking.  An easy recipe for my favorite soup using an Instant Pot?  I should pass this on to my friends to prepare, and hope they invite me over to enjoy it.  LOL.

Foodie Nuggets: Why I Like Black Food

Black jobs might be a figment of former President Trump’s imagination but black food is real! It is both delicious and nutritious.

AI_Generated Art Using DreamUp Free Art Tool

I never liked black food. Unless it’s ice cream. Just kidding.

When I used to think of black food I thought people were saying that the food was burnt. But that’s not so. I discovered that there is black ice cream, there are black vegetables, and people intentionally add certain ingredients, like charcoal or squid ink, to make the food black.

Doing research I discovered that in London, they have a Black Food Festival. But don’t be confused. The food isn’t the color “black”. It’s called Black Eats Fest and it celebrates food from Africa, the Caribbean, and beyond. It’s a celebration of culinary diversity.

This content is about food that is the color “black”. It’s a brief introduction by way of sharing fun facts, which are the reasons why I like black food.

(1) Black foods are not just a novelty; they have great nutritional value. So when people tell you “eat the rainbow”, be sure to add black veggies to your diet. Learn more: Exotic Vegetables: Do You Include Black Veggies When You Eat the Rainbow?

(2) At one time, in ancient China, there was black rice (some say dark purple), which was also known as “forbidden rice”. It wasn’t forbidden to everyone. The emperors could have some and of course, the wealthy. But these days, it’s available to the masses and even shows up in U.S. restaurants. Black rice is the “perfect choice for vegetarians and vegans looking for additional protein”. Learn more: What Is Forbidden Rice? | Eating Well

(3) Black sesame seeds are not the lighter sesame seeds that are colored black. The black color comes from anthocyanins, which are a type of flavonoid with antioxidant properties. Plus, they are a great source of calcium and magnesium. Learn more: What is Black Sesame, Actually? | Sporked

22 Black Foods That Taste Amazing And Are Super Good For You

Black foods are anything but bland; they are full of nutrients and antioxidants! So if you're a fan of this classic…

www.sidechef.com

Seafood: Which is More Nutritional? Salmon or Trout?

Seafood is included in the diets of people all around the world because of its nutritional value.  Everyone will probably agree that trout and salmon are both highly valued food. Either that or the fishmonger at the local grocery store is charging a fortune for cheap goods. Just kidding. Love my local grocery store. There’s always lots of fresh quality foods and the free samples offered at the Cooking Connection and at other stations in the store are delish! Though we may agree that the price we pay is reasonable, we may not agree on the real value of this seafood. 

Do we know how these type of fish contribute to the human diet, nutrition and well being?

Seafood is not my specialty, so bear in mind that the information below is not being supplied by an expert. It’s just tidbits gleaned from a little bit of research. OK. Here we go!

Trout versus Salmon. A few quick facts.

May the best fish win!

Quick Nutrition Facts About Trout

“Trout is one of the healthiest fish you can include in your diet, says Monterey Bay Aquarium’s Seafood Watch. Farmed trout, especially farmed rainbow trout, is a better choice than wild lake trout since farmed trout are raised in freshwater ponds and raceways that are protected from environmental contaminants.” (Source Number 11)

Per Professor Paul Addis, University of Minnesota Department of Food Science and Nutrition, lake trouts are known to be the most beneficial source of omega-3 fatty acids and niacin. A 98-gram serving of trout provides 40% of our daily protein requirement, and the RDA or Recommended Dietary Allowance for humans is 0.8 grams of protein per kilogram of body weight (assuming the person is not overweight). Regards fat content: The average lake trout has 6 grams of total fat: 1.4 grams of saturated fat, and 60 milligrams of cholesterol in each 3-ounce serving.

Quick Nutrition Facts About Salmon

“The term “salmon” refers to a variety of species that are all “anadromous” fish, which means they are born in freshwater rivers and streams, migrate to the ocean to mature and spend much of their adult life, and then return to the streams and rivers in which they were born to spawn (reproduce) and then die. Six types of salmon are consumed in the United States including Atlantic, Chinook, Chum, Coho, Pink, and Sockeye Salmon. Of these, five species (Chinook, Chum, Coho, Pink, and Sockeye) are harvested from wild fisheries in the Pacific Ocean and one type, Atlantic salmon, is primarily farmed raised.” (Source ~ Archived content.)

Similar to lake trout, salmon from a lake (or river) is also a tremendous source of omega-3 fatty acids. However, salmon provides more total fat and less cholesterol in a 3-ounce serving. A 100 gram serving of consists of 231 calories, 25 grams of protein, 85 milligrams of cholesterol, and 3.2 grams of saturated fat. A 3-ounce serving consists of 10.5 grams of total fat and 54 milligrams of cholesterol. 

Conclusion of the Comparison 

Trout is more nutritious than salmon, in terms of total fat content and saturated fat content. But salmon consists of vitamin D which is the very vitamin trout lacks. Eat trout for your B vitamins and salmon for your D vitamin. In other words, neither one is better than the other. Me personally? I like the taste of trout better than salmon. But if you invited me to your place for lunch or dinner and served salmon, it would be gladly received with thanksgiving. As long as my seat isn’t next to the bear. 

(Image AI-generated using ChatGPT.)

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Additional Sources:

1. Trout Nutrition Facts | A 2 Z of Health, Beauty and Fitness
2. How much protein do you need every day? | Harvard Health Publications
3. The health benefits of… salmon | BBC Good Food
4. Is Trout Good for You? | Healthy Eating | SF Gate

Original source

October is National Pizza Month ~ Let's Celebrate!

October is National Pizza Month. Let's start the celebration with these fun pizza facts.

- - "The longest pizza delivery was from Cape Town, South Africa to Sydney, Australia."

- - "Scientists report that eating pizza once a week can reduce the risk of esophageal cancer. It's the tomatoes and olive oil in the pizza."

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Foodie Friday : Name Your Favorite Instant Noodle

The world will always love, honor, and remember Momofuku Ando (1910 - 2007). He's the man who invented the Ramen instant noodle.

Fascinating food history:

Instant noodles were first marketed in 1958.

Cup of noodles didn't come along until 1971.

My not-so-fascinating life history facts:

♦ I was born in 1955. Can't remember when I started eating the instant noodles, but it must have been after the year 2000, and it must have been because one of my daughters, who loves all things Asian, was eating them. I know I didn't eat them during my childhood, during my years at the University of Miami (the 70s), during the first 25 years of my marriage (2001 is when my last child was born). I did the grocery shopping most of the time, and my husband shopped every now and then. So it had to be one of my kids who introduced this food into our home. Can't recall. Just know that instant noodles got added to our grocery list one day, and we've been eating them ever since.

Said all that to say this.

♦ When it comes to the selection of Ramen noodles at the local grocery stores, there isn't really a vast range of products to choose from. Pretty much it's the popular name brand of the instant ones in the cup or the ones in the little package. That particular food is so cheap that you don't need to buy the “generic brand” to save money. That was the inventor's purposeful good intention. He wanted a super cheap food that could feed the masses. (Gleaned that food fact from a documentary I watched on TV, several years back.)

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Who would have thought that someone could publish a blog with nothing but reviews of Ramen noodles?

The blog is called … what else? The Ramen Rater.

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When I first saw it, I thought:

Oh come on!! How many packaged instant noodles can there possibly be for you to rate them?

Uuuhhh … try 2000+.

Seriously. His blog posts go back to 2012, but the guy's reviews go back to date back to 2002!! TheRamenRater.com

(Maybe that was also the year I started eating them. (O.o) (???))

NOTE:  This content was updated and published at Read.Cash.

Fun Foodie Link:

29 Asian Noodle Recipes You'll Want to Slurp Up Immediately