With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!
What do you need to know about pak choy?
Chinese cabbage (Brassica rapa var. chinensis), also known as pak choy or bok choy, is a staple vegetable in Asian cuisine and has become increasingly popular in Europe in recent years.
History of
Pak choy originated in China, where it has been grown for over 6000 years. Over time, it spread to other Asian countries, and in the 20th century it was introduced to Europe and North America.
Health benefits
Chinese cabbage is low in calories but rich in nutrients such as:
- Vitamins A, C and K
- Minerals: calcium, iron, potassium
- Rostok
These nutrients help to boost the immune system, bone health and improve digestion.
Economic background, growing in Europe
Although Chinese cabbage has traditionally been grown in Asia, it is now being cultivated in more and more countries in Europe, especially in the Mediterranean regions, where the climate is favourable for its development. It is also being experimented in Hungary, although it is not yet one of the most commonly grown vegetables.
Specificities of its cultivation
Season of
Chinese cabbage prefers cooler weather, so the best growing season is spring and autumn. In the heat of summer, it is more prone to swelling, which reduces the quality of the leaves.
Growing methods
Chinese cabbage can be grown both outdoors and in greenhouses. When growing outdoors, it is important to ensure proper soil preparation and a weed-free environment. Growing in greenhouses allows for a longer growing season and a better quality crop.
Production in Europe and Hungary
In Europe, Chinese cabbage is mainly grown in Italy and Spain, where favourable climatic conditions favour its development. In Hungary, its cultivation is still less widespread, but growing demand has led to an increasing number of farmers cultivating it.
Availability in shops
Chinese kale is at its freshest in the spring and autumn months, when it is most commonly found on store shelves. Hungarian-origin products are mainly available during these periods, while imported Chinese kale is typically sold in the winter and summer months.
How to choose a good quality Chinese kelt?
When buying, you should consider the following points:
- Colour: Fresh Chinese kale leaves are bright green and the stems are white.
- Texture: the leaves should be crisp and the stems firm and moist.
- Damage: avoid specimens with yellowing, mottled or wilted leaves.
How do we use Chinese kale in the kitchen?
Chinese cabbage is a versatile vegetable that can be used in many dishes:
- Salads: Raw, cut into thin strips and used in fresh and crunchy salads.
- Soups: it cooks quickly, making it ideal for soups such as Asian-style soups.
- Steamed or baked: it retains its crunchiness and flavour when steamed for a short time or baked in a wok.
- Fermented: kimchi, the famous fermented dish of Korean cuisine, is often made from Chinese kale.
How to store after purchase?
To preserve the freshness of Chinese kale:
- Store in a refrigerator, wrapped in a plastic bag.
- Avoid moisture as it can accelerate deterioration.
- Ideally, consume within 3-5 days.
Interesting facts about Chinese kale
- Chinese kale is not only green, but also reddish-purple, although this is less common.
- Botanically, it belongs to the cabbage family, but is often treated as a separate category because of its taste and texture.
- Chinese kale is an excellent moisturising vegetable due to its high water content.
Tips for using Chinese kale in the kitchen
- Do not overcook to preserve freshness and nutritional value.
- Pair with garlic, ginger or soy sauce for an authentic Asian flavour.
- Always add it to wok dishes at the end of cooking to keep it crispy.