Vegetables · FFET10434
Chinese cabbage (napa cabbage)
Head-forming napa cabbage can be stir-fried, stewed, pickled as suancai, or stored for winter.
CanonVegetablesNapa cabbage is a head-forming leafy vegetable developed in China and stored for winter in the north. It can be stir-fried, stewed, or pickled, including as suancai and Korean kimchi. Jiaozhou in Qingdao, Shandong, is one growing area, where the cabbage is described as having thin, tender leaves and milky juice.
What
Napa cabbage is a head-forming leafy vegetable developed in China, eaten fresh or pickled.3
When
Napa cabbage is stored as a winter vegetable in northern China. In Jiaozhou, the 2025 harvest began in late November.1,3
Where
Napa cabbage is widely grown in China. Jiaozhou in Qingdao, Shandong, is one documented growing area, where the cabbage is reported to have received national geographical indication product certification.1,2,3
How
Cultivation practices in Jiaozhou include crop rotation, generous applications of organic fertilizer, and drying the soil in the sun. Napa cabbage can be stir-fried, stewed, or pickled, including as suancai or Korean kimchi.2,3
Why
Jiaozhou cabbage is described as having thin, tender leaves and milky juice. This description is specific to the local cabbage and does not characterize napa cabbage from every growing area.1
Impact and influence
After Jiaozhou's 2025 harvest began, the first southbound shipments went to Zhejiang and Shanghai, supplying markets beyond the growing area. Jiaozhou's cabbage cultivation was reported to have been listed among the eighth batch of China Important Agricultural Heritage Systems.1,2