Chinese cabbage


Chinese cabbage

Either of two widely cultivated members of the mustard family, bok choy and Brassica pekinensis. The latter vegetable, also called celery cabbage, forms a tight head of crinkled light green leaves. It has long been grown in the U.S. as a salad vegetable. All Chinese cabbages are delicate and crisp, qualities that enable them to combine with a wide variety of foods. Kimchi, the universal Korean pickle, is often made with Chinese cabbage.

This entry comes from Encyclopædia Britannica Concise.
For the full entry on Chinese cabbage, visit Britannica.com.

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