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 

World Cuisine – French Appetizers: Eat Like the French

Eat like zee French!! Better yet. Just eat the appetizers.

Have you been tasked with meal planning and preparation for the holidays?

My advice to you? Eat like they do in France.

Michey LM is a fellow freelance writer, and the information contained in an article she published inspired this “two cents”. She has chosen to unpublish her content; however, learning about this delicious cuisine has me yearning (or craving) for everything French!!  

A typical meal in France has 5 (or 7) components or courses. The first course consists of appetizers (or aperitifs). For me, it's perfectly alright to make them my entire meal!! Examples of French cuisine appetizers include herbed cheese spread, Amiens pates (duck pate), fish soup, and a dish called pissaladiere. There are plenty more. The first two on the list are the most satisfying to my taste buds. But more than happy to taste and sample all the other entrées too! Learn more about this wonderful food that you would probably enjoy so much, you would be perfectly fine with skipping the rest of the meal. :)

Here is a variation of the courses: 

• Apéritif, 
• Hors d’Oeuvres, 
• Soup, 
• Main Dish, 
• Salad, 
• Cheese, 
• Dessert. 

But no matter the number of courses, the meal usually begins with the apéritifs / hors d’oeuvres. Americans would call this part of the meal the appetizers. I would be perfectly satisfied just eating the appetizers. Some people skip the meal and go straight to dessert. I wouldn’t skip. I would just start at the beginning of the meal and never graze any further!

I’ll make a confession. I have always envied the French. For me, any time a group of people can enjoy eating cheese (one of my favorite foods), cook their food with butter and/or cream, and not have a problem with their weight, I call that an “art”. Besides that, I say there must be a reason why many world-class chefs (such as popular Asian TV chef, Ming Tsai) go to cooking school in France. There are many interesting links to be found around the web that discuss the art of eating like the French. Here are a few.

♦ The French eating habits the world should learn from

♦ Learn the Different Courses in a Formal French Meal

♦ Serious Entertaining: A 5-Course French Meal for Your Bastille Day Fête (You’ll want to celebrate this holiday every day, even if you aren’t from France.)  

The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat...and Hundreds More! (Everything Series)

 

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Spice Spotlight: Cinnamon

I can smell nutmeg, apples, and cinnamon.

I can sprinkle a little powdered pumpkin spice or a dash of plain old cinnamon in my morning cup of coffee.

For an evening meal, I can enjoy a hearty bowl of butternut squash soup or cook up a stew chock-full of root vegetables and meat, made with that special secret ingredient:  cinnamon.


In the United States, people associate cinnamon with the autumn season and/or the Christmas holidays.  But for me, any time is a good time to enjoy cinnamon.

😍  

Shining the spotlight on one of my favorite warming, feel-good spices.  Cinnamon!

DID YOU KNOW?

Cinnamon used to be more valuable than gold. "The woody, warming spice we sprinkle with abandon on top of baked goods and specialty coffees is native to Sri Lanka, Myanmar, and India. But very few people knew where cinnamon came from when merchants first began selling spices throughout Europe, Asia, and Africa as far back as 3,000 years ago — and spice traders capitalized on that lack of knowledge to charge high prices. The stories they told sound wild now, but they once made cinnamon more precious than gold. ..."

READ FULL ARTICLE:  Meeker, Nicole Garner. “Cinnamon Used to Be More Valuable than Gold.” Interesting Facts, 23 Apr. 2026, https://interestingfacts.com/fact/cinnamon-used-to-be-more-valuable-than-gold/.

DID YOU KNOW?

- There is a mythological creature called the Cinnamon Bird?
- In Ancient Egypt, cinnamon was used in the embalming process?

There's probably lots of other things you didn't know about cinnamon as well.

If you're curious, read more:  20 Facts about Cinnamon.

• Community Post: 35 Crazy-Good Ways To Indulge On Cinnamon This Fall: Because it is the best of all the fall spices!

Links to a sampling of recipes using cinnamon that reflect world cuisine and global tastes: Snickerdoodles Soft, chewy sugar cookies rolled in cinnamon sugar, snickerdoodles are a cozy American classic with a signature tang from cream of tartar. Their warm spice and crackly tops make them a nostalgic favorite across generations. Pumpkin Soup Silky pumpkin soup often features cinnamon to enhance its natural sweetness, creating a comforting bowl enjoyed from North America to the Middle East. The spice adds depth and warmth, especially in autumn-inspired versions. Apple Pie A hallmark of American baking, apple pie relies on cinnamon to bring out the fruit’s brightness and aroma. The spice blends with apples to create a filling that’s both sweet and warmly spiced. Coffee Cake Cinnamon is the star of many coffee cakes, swirled through the batter or layered as a crumbly streusel. This beloved treat appears in variations around the world, often served with tea or coffee. Baklava In Middle Eastern and Mediterranean cuisines, baklava layers crisp phyllo with nuts scented with cinnamon, then soaks everything in fragrant syrup. The spice adds warmth that balances the dessert’s sweetness. Biriyani A celebrated South Asian rice dish, biriyani uses cinnamon sticks as part of its aromatic spice blend, infusing the rice and meat with deep, layered flavor. The result is a fragrant, festive centerpiece. Chicken Mole In Mexican mole sauces, cinnamon contributes subtle warmth that complements chiles, chocolate, and nuts. Its presence helps create Mole’s famously complex, bittersweet depth. Roast Duck Cinnamon often appears in Chinese and Southeast Asian roast duck marinades or spice rubs, adding gentle sweetness that enhances the rich, fatty meat. The spice helps create a beautifully aromatic, lacquered finish.

Kunafeh, the Middle East's Favorite Cheese Delight!

Chinese Cinnamon Beef Noodle Soup Recipe - Chinese.Food.com

Chinese Cinnamon Beef Noodle Soup Recipe - Chinese.Food.com

This was published in a Fine Cooking magazine a couple of years ago. I was so excited to have found a relatively easy yet very flavorful noodle soup for my family. My husband (the ultimate food critic) loves this and doesnt mind eating it for days.

Tomato Bredie - Traditional South African Stew (Video) | PantsDownApronsOn (One stick of cinnamon required.)

Featured Products from SpiceCubed.

Foodie Friday: Flavors of the African Continent

The African continent is a vast tapestry of culinary traditions shaped by geography, history, and vibrant cultural exchange.

From the aromatic spice blends of North Africa—where cumin, coriander, and saffron perfume slow-cooked tagines—to the bold, pepper-driven stews of West Africa, each region tells its own story through food. East Africa brings its own rhythm with dishes like injera, berbere-spiced wot, and coconut-infused coastal curries, while Southern Africa offers comforting classics such as bobotie, chakalaka, and braai culture that celebrates fire-kissed flavors.

What makes African cuisine so compelling is its deep sense of place and community. Meals are often built around shared dishes, fresh local ingredients, and techniques passed down through generations. Whether it’s the smoky heat of suya, the earthy richness of peanut stews, or the bright tang of preserved lemons, African flavors invite you to slow down, gather together, and savor food that is both soulful and celebratory.

West African jollof rice with chicken and plantains 

🌍 A Taste of Africa: Four Regions, Four Distinct Culinary Worlds

African cuisine isn’t a single flavor profile—it’s a continent of culinary identities shaped by landscape, history, and culture.

• West Africa is bold and hearty, built on layers of heat, smoke, and earthiness. Think jollof rice, peanut stews, grilled suya, and dishes enriched with tomatoes, peppers, onions, and warming spices. It’s comfort food with attitude, deeply tied to communal cooking and celebratory gatherings.

• North Africa, by contrast, leans into aromatic spice blends like ras el hanout, saffron, and cumin. Slow-cooked tagines, couscous, preserved lemons, and sweet, savory combinations reflect centuries of Mediterranean, Berber, and Middle Eastern influence.

• East African cuisine brings a completely different rhythm—bright, tangy, and often fermented. Ethiopia and Eritrea offer injera and richly spiced wot stews, while coastal regions like Kenya and Tanzania weave in coconut milk, fresh seafood, and Indian influenced curries.

• Southern Africa is grounded in rustic, fire-forward cooking. Braai (barbecue) culture reigns, alongside dishes like bobotie, chakalaka, and maize-based staples. It’s a region where indigenous traditions meet Dutch, Malay, and British influences, creating a cuisine that feels both familiar and entirely its own.

The Hidden Sensation in North Africa’s Chicken Tagine with Chickpeas and Mint | Amazons Watch Magazine

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🌍Food Blogs to Explore African Cuisine

1. AfroVitalityEats

A gorgeous blend of West African flavors with modern twists—vibrant, approachable, and perfect for home cooks.

2. Immaculate Bites

A beloved blog featuring African, Caribbean, and global comfort foods with step by step guidance.

3. Demand Africa – Food Section

A curated collection of recipes from across the continent, highlighting regional diversity and cultural context.

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🌍YouTube Channels Showcasing African Cooking

1. Chef Lola’s Kitchen

Warm, clear tutorials focused on Nigerian and broader West African dishes—great for beginners and seasoned cooks alike.

“Chef Lola’s Kitchen.” YouTube, https://www.youtube.com/cheflolaskitchen.

2. Sisi Jemimah’s Recipes

A channel packed with authentic Nigerian recipes, from party jollof to pepper soup, with easy-to-follow instructions.

“Sisi Jemimah’s Recipes.” YouTube, https://www.youtube.com/@SisiJemimahsRecipes.

3. Kaluhi’s Kitchen

A Kenyan food channel bursting with personality, creativity, and beautifully filmed recipes rooted in East African flavors.

“Kaluhi’s Kitchen.” YouTube, https://www.youtube.com/@Kaluhiskitchen.

• INTERESTING FOODIE FACT: Many African foods are mentioned in the Bible because ancient Israel traded extensively with Egypt and Kush (or Cush). Kush is often translated as Ethiopia; however, it does not refer to modern Ethiopia. It mainly referred to Nubia, the area south of Egypt, which today lies mostly in Sudan and partly in Ethiopia. Kush = Nubia (Sudan + southern Egypt). It is the original Hebrew name.

Thanks for visiting! Happy Foodie Friday!

Foodie Friday : Experience the Joy of Salsa

There was once a time when the recipe for fresh salsa was simply diced tomatoes, onions, green bell peppers, lime juice, red pepper or a jalapeno pepper, salt to taste (cilantro, optional). I love salsa! It's a fun way to eat your fruits and veggies. 

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Salsa isn’t just a condiment—it’s a celebration in a bowl.

Several years back, I moved into a new neighborhood and was at the local grocery store. Walked down an aisle, and on the shelves were bottles of every kind of salsa imaginable.  What I thought was only a simple mix of tomatoes, onions, peppers, and lime turned out to be a vibrant universe of flavors that reflect the creativity of home cooks and chefs everywhere.  It was one of those "What else don't I know about planet earth?" moments.  

Walking down a grocery store aisle felt like taking a mini world tour:

• mango salsa that tastes like sunshine, 
• roasted pineapple salsa with a smoky twist, or 
• bold tomatillo blends that wake up any dish. 

Each jar tells a story about how food travels, transforms, and inspires. Oh, the wonder of it all! Had no idea salsa came in that many flavors.  That’s the joy of salsa—it invites experimentation. One spoonful can turn grilled chicken into a summer feast or make a humble bowl of beans feel gourmet. Whether you prefer sweet, spicy, or something in between, salsa proves that the simplest foods often bring the biggest smiles.

This week's Foodie Friday focus is on salsa!

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La Salsa Speciale del Chef

Gave me all kinds of foodie ideas. Sharing some recipes. 

Why keep all these delicious delights to myself?

• 7 Delicious Salsa Recipes
• Black-Eyed Pea Salsa Recipe: How to Make It
• Cilantro Lime Grille Chicken with Strawberry Salsa (pic below)

Originally published at Persona Paper on Jul 3, 2015.

Sharing a bit of salsa heaven!  

Recipes found around the web.

Wild Beet Salad Company makes Wild Beet Salsa

Recipe: Roasted Pineapple Salsa (thekitchn .com)

#Recipe: Roasted Pineapple Salsa — Recipes from #TheKitchn https://t.co/uIFEtndKUY pic.twitter.com/0bJCHDwhDv

— Zesty Recipes (@zesty_recipes) May 2, 2016

Blackened Tomatillo Poblano Salsa With Habanero

17 Savory Salsa Recipes

https://www.tumblr.com/myfoodieluv/792541904634068992/sweet-sugar-blossoms-17-savory-salsa-recipes

Mango Pomegranate & Tender Coconut Salsa

Apple Salsa – Spicy, Fresh, Perfect for Fall

Recipe Sharing : CHICKEN RECIPES – The Best of

Award-winning TV chef, Lidia Bastianich, says that “chicken” is the most searched for food term. There is no reason to think that fact needs to be checked out. Lots of people love chicken! Fried, stewed, baked, barbecued, grilled! There has got to be a million plus ways to prepare this delightful bird and make it taste like it's the first time you've ever eaten it! Agree? 

 



What's your favorite part of the chicken? (Breasts or dark meat?)

• I like chicken thighs.

Do you also like chicken livers, gizzards, and hearts?

• If you tenderize them you can cook them in a stew with carrots, potatoes and green cabbage. It's a poor man's meal but very filling.

Do you have favorite way you like to eat chicken?

 
When people say “best of”, it's almost always purely subjective. However, for several years I have been collecting what, in my opinion is the “best” chicken recipes from wherever they can be found and as of today my Pinterest board boasts close to 600 recipes.

Here is a quick list of just a few of the best chicken dishes ever.

Jamaican Brown Stew Chicken

Yeah mon!! :)

16-Spice Fried Chicken with Mango–Red Chile Honey

Mango makes everything taste good!

 

Easy Greek Marinated Chicken

Greek Chicken with Garlic and Feta

Grilled Thai Spice Chicken Sliders

Who doesn't like Greek or Thai food? (O.o) (???)

 

Honey Jalapeno Chicken Tenders

Finger food in its finest hour!

 

Best Ever Roast Chicken

* soy sauce, red wine vinegar, brown sugar, garlic, olive oil.

Just listing the seasonings makes my mouth water.

 

Chicken Rice Casserole Sunday Supper

The mighty one-pot dish!

 

Easy Chicken Enchiladas

* use a pre-cooked rotisserie chicken.

 Chicken Rice Casserole Sunday Supper 137 ​ 138
The mighty one pot dish!

Easy Chicken Enchiladas 

 * use a pre-cooked rotisserie chicken. 

 Said the magic word. Easy!!

Lemon Chicken Rice Soup 

Best Chicken Detox Soup 

Don't resist chicken soup! It's good for the soul! :) 

 

Lemon Chicken Rice Soup

Best Chicken Detox Soup

Don't resist chicken soup! It's good for the soul! :)

Foodie Friday : Pesto Around the World

I'm going to take aim at pesto for my Foodie Friday topic.  Another wonderful delight for enlivening salads, adorning sandwiches, dressing pasta … you name it! Always sing the praises of salsa. This time, doing a song and dance routine for pesto.

Hear the word pesto and one usually always thinks Italian. Right? But different cultures have their own version of pesto. Africa. Mexico. Australia. This link is an awesome foodie find! Not only does it tell you the main ingredients in everybody's version but it introduced me to a new word. “Permaculture”.

Preserving With Pesto – It’s Not Rocket Science | PermacultureNews.org

Wheatgrass Pesto Recipe | inSpiral

Wheatgrass Pesto Recipe | inSpiral

Here is a quick recipe for Raw Wheatgrass Pesto, using our premium, organic, raw super food powder. This will m ake your taste buds go wild! Adds a good dose of vitality to any diet. Made in a blender there is virtually any preparation to do! Just the way we like it!

Mexican Pesto Recipe by emilie_ 1 - Key Ingredient

Thai Basil Pesto

Thai Basil Pesto

This one's for my Thai lovers. But before I even start talking Thai basil pesto, I feel moved to have a little rant about how much I love Thai food. It's like an instant exotic vacation right in my kitchen.

Raw Macadamia Pesto | Vegan Semi-Dried Tomato Pesto | The Blender Girl

Raw Macadamia Pesto | Vegan Semi-Dried Tomato Pesto | The Blender Girl

This raw vegan semi-dried tomato and macadamia pesto is super easy and seriously delicious. Just throw everything into your food processor.

African Blue Basil and Lavender Pesto

African Blue Basil and Lavender Pesto

Combine all ingredients, except cheese, in bowl of food processor. Process, adding additional oil or water, until desired consistency is reached. Stir in cheese. Use immediately or store in an air-tight container in the refrigerator for up to one week. (Tip: pesto can also be frozen in ice cube trays.)

Chimichurri Pesto Sauce - Culinary Envy

Chimichurri Pesto Sauce - Culinary Envy

Chimichurri Pesto Sauce combines Italian parsley, cilantro and basil with jalapeño and parmesan cheese. It is vibrant, nutty and tangy. Perfect for pasta. I will never forget the first time I tried Chimichurri Sauce. It was at my incredibly talented friend Bibi's home. She had me over for dinner and prepared the most mouth-watering steak.

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Content first appeared at Persona Paper on July 27, 2015.

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Foodie Friday : Winter Salad Binging

There's #FoodieFriday, #FollowFriday, #FriendlyFollow … whatever! It's the weekend!  Just pick a food and drink topic to share and run with it! 

Connie Guttersen, author, dietitian, nutritionist, a lady on Twitter (@ConnieGuttersen) inspired me to pick salad for my topic.  She shared a Tweet (below) about all the different kinds of lettuce that are “worthy”.  Appreciated the info, but from there it was a leap into “winter salads”. Why? Because during the cold months, salad is not always on my menu. Bowls and bowls of warm and hearty soups. Yes!  But salad? Not so much.  That has to change.

Lettuce is lettuce, right? Not so fast! Some lettuces (like iceberg) have 0 nutrients, while others are worthy to be included in your salad. pic.twitter.com/2zAdfzUpLq

— Connie Guttersen (@ConnieGuttersen) October 3, 2016

Raw Vegan Blood Orange Winter Salad Recipe (frivolousgirl.com)

Oldie but a goodie: Raw Vegan Blood Orange Winter Salad Recipe https://t.co/oSeh5UzxCZ
#bblogger #greenbeauty

— Isabel Ⓥ (@frivolousgirl_) October 26, 2016

Click for More Winter Salad Recipes

Foodie Friday : Apples and Pumpkins

Autumn is the season for apples and pumpkins.  My favorite recipes are apple cobbler and pumpkin pie, which (in my humble opinion) are true American holiday cuisine.  I enjoy these desserts for both Thanksgiving and Christmas.

FUN FACTS:

Cobblers originated in the British American colonies.  "The earliest recipe dates from 1824. Apple Cobbler – Cobblers (stewed fruit topped with batter, biscuit, or dumplings) originated in the British American colonies with the term “cobbler” recorded in 1859. Cobblers can be made with any type of fruit or berry and are also known as slumps, grunts, and pandowdy." (SOURCE: M. E. Bond)

A cobbler is not the same as Crisp, Crumble, Betty, Or Buckle?  What's the difference?  "Cobblers are a fruit dessert baked with biscuit-style topping. It's called a cobbler because its top crust is not smooth like a pie crust but rather “cobbled” and coarse. It's usually dropped or spooned over the fruit, then baked. Individual fruit cobblers." (SOURCE: Farmers' Almanac)

"Northeastern Native American tribes grew squash and pumpkins. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many uses for pumpkin. This led to serving pumpkin pie at the first Thanksgiving in America about 50 years later." (SOURCE: The History Behind Pumpkin Pie)

• Easy Apple Cobbler Recipe (Perfect Fall Dessert) - A Cozy Kitchen 

• Easiest-Ever Pumpkin Pie Recipe – Pillsbury.com 

Do you have a favorite recipe using these ingredients?

BONUS QUESTION:  Which do you prefer to top your apple cobbler or your pumpkin pie?

• Scoop of vanilla ice cream
• Huge squirt of whipped cream
• Other topping

History of Baked Fruit Desserts Like Buckle, Pandowdy, and Cobbler

Pumpkin Pie! A History!

Previous 5 Foodie Friday Posts;

YACR (Yet Another Chili Recipe)

Figs ~ Enjoy a Coconut Fig Slice

Childhood Memories:  COTTON CANDY

Upside-Down Cakes

Dinner Idea: Chicken with Blackberry Salsa