{
    "id": 10170,
    "date": "2026-09-21T18:42:48",
    "date_gmt": "2026-09-21T18:42:48",
    "guid": {
        "rendered": "https:\/\/edenshealth.de\/wiki-archiv\/chinakohl-brassica-rapa-pekinensis\/"
    },
    "modified": "2026-09-21T18:42:48",
    "modified_gmt": "2026-09-21T18:42:48",
    "slug": "chinakohl-brassica-rapa-pekinensis",
    "status": "publish",
    "type": "page",
    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/chinakohl-brassica-rapa-pekinensis\/",
    "title": {
        "rendered": "Chinese cabbage (Brassica rapa subsp. pekinensis)"
    },
    "content": {
        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Chinese cabbage (Brassica rapa subsp. pekinensis)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Brassica rapa subsp. pekinensis<small>Cruciferous plants (Brassicaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The leaves<small>raw, steamed or fermented<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, slightly sweet<small>more tender than white cabbage<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">North China<small>A cross between pak choi and turnip.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Kimchi<small>and good digestibility<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">June to November<small>stored until winter<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Chinese cabbage is the gentlest member of the cabbage family: it&#039;s tender, mild, and causes significantly less bloating than white cabbage. Low in calories, it provides folate, vitamin C, vitamin K, and the typical glucosinolates of cruciferous vegetables. In Korea, it&#039;s used to make kimchi; here, it&#039;s delicious raw in salads or briefly stir-fried.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>From the imperial court in Beijing to the kimchi jar<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/chinakohl-brassica-rapa-pekinensis.jpg\" alt=\"Ein Kopf Chinakohl in Nahaufnahme\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">In Korea he is called <em>baechu<\/em> - and every autumn tons of it end up at the &quot;Kimjang&quot;, the communal pickling for the winter.<\/p>\n<p class=\"ea-drop\">Chinese cabbage likely originated around 1,000 years ago in northern China from a cross between bok choy and turnip. Botanically, it is therefore more closely related to turnips than to white cabbage or broccoli. Around Beijing, it became the most important winter vegetable, and in Korea, it formed the basis of kimchi. The communal preservation of kimchi in autumn, known as &quot;kimjang,&quot; has been recognized as part of UNESCO&#039;s Intangible Cultural Heritage since 2013.<\/p>\n<p>Chinese cabbage arrived in Europe in the 19th century, but only became well-known in Germany from the 1970s onwards. Today, it is primarily grown in Rhineland-Palatinate, Lower Saxony, and Bavaria. Because the tightly closed heads keep well for several months when cool, locally grown Chinese cabbage is available from early summer well into winter \u2013 an inexpensive winter vegetable with short transport routes.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What Chinese cabbage does for you<\/h2>\n<p class=\"ea-drop\">100g of raw Chinese cabbage provides only about 16 kcal, but about 80 \u00b5g of vitamins. <strong>Folate<\/strong>, approximately 27 mg <strong>Vitamin C<\/strong> and about 40 \u00b5g <strong>Vitamin K<\/strong>. A large salad portion of 200g covers around 40mg of folate and about half of the vitamin C requirement. It also contains potassium, calcium, and fiber.<\/p>\n<p>Like all cruciferous vegetables, Chinese cabbage contains <strong>Glucosinolate<\/strong>. When cut and chewed, a plant enzyme releases mustard oils, which, in laboratory tests, stimulate the body&#039;s own detoxification processes. Observational studies link a high consumption of cruciferous vegetables with a slightly lower risk of some types of cancer \u2013 whether this is due to the mustard oils is not definitively proven. Chinese cabbage contains relatively little of these oils, which is why it tastes milder than Brussels sprouts or radishes.<\/p>\n<p>His greatest strength is the <strong>Digestibility<\/strong>The thin, tender leaves with few hard fibers are often tolerated even by people who get bloating from white cabbage. <strong>Kimchi<\/strong> Fermentation provides additional live lactic acid bacteria. Studies on kimchi are promising, but mostly small; its high salt content should be noted.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approximately 16 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 80 \u00b5g<\/b><span>Folate per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 27 mg<\/b><span>Vitamin C per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>up to 3 months<\/b><span>A firm head keeps it when stored cool.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in Chinese cabbage<\/h2>\n<p>Chinese cabbage contains water, fiber, folate, vitamin C, vitamin K, vitamin B6, provitamin A, potassium, calcium, magnesium, as well as glucosinolates (especially glucobrassicin, gluconapine and glucobrassicanapin) and polyphenols such as kaempferol.<\/p>\n<p>The green leaf tips contain significantly more carotenoids, vitamin K, and folate than the pale, crisp leaf ribs. During prolonged cooking, a good portion of vitamin C, folate, and glucosinolates leach into the water.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes Chinese cabbage stronger<\/h2>\n<p>Chinese cabbage hardly tastes like cabbage - it readily absorbs spices, acidity and spiciness.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Ferment<\/span><\/p>\n<div class=\"mit\">as <i>Kimchi<\/i><\/div>\n<p>Lactic acid bacteria and seasoning.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sharpness<\/span><\/p>\n<div class=\"mit\">with <i>Ginger &amp; Chili<\/i><\/div>\n<p>The classic kimchi seasoning.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>sesame oil<\/i><\/div>\n<p>It helps with vitamin K and carotenoids.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Mustard oil<\/span><\/p>\n<div class=\"mit\">with <i>Radish or mustard<\/i><\/div>\n<p>Additionally provides enzyme for the mustard oils.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>Tofu or egg<\/i><\/div>\n<p>Turn vegetables into a meal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Apple &amp; Vinegar<\/i><\/div>\n<p>As a crisp raw salad.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Cook<\/span><\/p>\n<div class=\"mit\">not <i>long, simmering<\/i><\/div>\n<p>Vitamins are lost, he becomes weak.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Salt<\/span><\/p>\n<div class=\"mit\">not <i>Kimchi in quantities<\/i> in high blood pressure<\/div>\n<p>Very salty.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>store next to apples<\/i><\/div>\n<p>Ethylene causes the leaves to wilt.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Head<\/span><\/p>\n<div class=\"mit\">not <i>Leave half uncovered<\/i><\/div>\n<p>Wrap in foil, cut surface dries.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Blood thinners<\/span><\/p>\n<div class=\"mit\">not <i>suddenly large quantities<\/i><\/div>\n<p>Maintain a consistent level of vitamin K in coumarins.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">raw food<\/span><\/p>\n<div class=\"mit\">not <i>turn it on long beforehand<\/i><\/div>\n<p>The salad becomes watery.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Kimchi<\/span><span class=\"w\">With radish, ginger and chili.<\/span><\/li>\n<li><span class=\"g\">Chinese cabbage salad<\/span><span class=\"w\">With apple, carrot and yogurt dressing.<\/span><\/li>\n<li><span class=\"g\">Stir-fried vegetables<\/span><span class=\"w\">Briefly with garlic and soy sauce.<\/span><\/li>\n<li><span class=\"g\">Spring rolls<\/span><span class=\"w\">Finely chopped in the filling.<\/span><\/li>\n<li><span class=\"g\">Jiaozi<\/span><span class=\"w\">Chinese dumplings.<\/span><\/li>\n<li><span class=\"g\">Hot Pot<\/span><span class=\"w\">Cooked in the broth.<\/span><\/li>\n<li><span class=\"g\">Chinese cabbage rolls<\/span><span class=\"w\">Instead of white cabbage, tender cabbage.<\/span><\/li>\n<li><span class=\"g\">Soup<\/span><span class=\"w\">With ginger and tofu.<\/span><\/li>\n<li><span class=\"g\">coleslaw<\/span><span class=\"w\">Asian style with sesame seeds.<\/span><\/li>\n<li><span class=\"g\">Gratin<\/span><span class=\"w\">Topped with cheese.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Cut the light-colored ribs and the green leaves separately: The ribs go into the pan or wok first, the tender leaves only in the last minute. This way everything stays crisp and the vitamins are largely preserved.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Quick Kimchi for Beginners<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Simple kimchi<\/h3>\n<ol>\n<li>Cut a Chinese cabbage (approx. 1 kg) into bite-sized pieces, mix with 2 tablespoons of salt and let sit for 2 hours, turning occasionally.<\/li>\n<li>Rinse the cabbage thoroughly under cold water and drain well.<\/li>\n<li>Mix together a paste of 3 cloves of garlic, a thumb-sized piece of ginger, 1 to 2 tablespoons of chili flakes and some soy sauce, then add spring onions and radish sticks.<\/li>\n<li>Mix everything well while wearing gloves, press firmly into clean jars so that the cabbage is covered with liquid, and seal loosely.<\/li>\n<li>Allow to ferment for 1 to 2 days at room temperature, then store in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A flavorful side dish with live lactic acid bacteria. The fermentation process makes the cabbage even more digestible and gives it a long shelf life.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Start with a small bowl a day. If you have high blood pressure, consume sparingly due to the salt content. Kimchi will keep in the refrigerator for several weeks and will become more sour over time.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Chinese cabbage is not described in classical Ayurveda. According to modern understanding, it is considered, like other types of cabbage, to be cooling, light, and dry \u2013 balancing Pitta and Kapha. For Vata, it is best cooked and eaten with ginger.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), Chinese cabbage is considered (<em>Bai Cai<\/em>It is described as cool to neutral and sweet. It is said to clear heat, quench thirst, and moisten the intestines, and is a classic winter vegetable in northern Chinese cuisine.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Blood thinners:<\/strong> When taking coumarins such as phenprocoumon or warfarin, eat vitamin K-rich vegetables regularly and do not let the dosage fluctuate.<\/li>\n<li><strong>Kimchi:<\/strong> very high in salt - in small amounts for high blood pressure and kidney disease.<\/li>\n<li><strong>Histamine:<\/strong> Fermented kimchi can trigger symptoms in people with histamine intolerance.<\/li>\n<li><strong>Thyroid:<\/strong> Very large quantities of raw cabbage can strain the thyroid gland in cases of iodine deficiency; normal portions are safe.<\/li>\n<li><strong>Hygiene:<\/strong> Discard kimchi with mold, bad smell, or a bulging lid.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/pak-choi-brassica-rapa-chinensis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Pak Choi<\/span><span class=\"d\">The next of kin.<\/span><\/a><a href=\"\/en\/wiki-archiv\/weisskohl-brassica-oleracea-capitata\/\"><span class=\"art\">Archive<\/span><span class=\"n\">White cabbage<\/span><span class=\"d\">The stronger cabbage.<\/span><\/a><a href=\"\/en\/wiki-archiv\/rettich-raphanus-sativus-niger\/\"><span class=\"art\">Archive<\/span><span class=\"n\">radish<\/span><span class=\"d\">It belongs in kimchi.<\/span><\/a><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">The seasoning for the wok.<\/span><\/a><a href=\"\/en\/wiki-archiv\/sesam-sesamum-indicum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">sesame<\/span><span class=\"d\">For oil and topping.<\/span><\/a><a href=\"\/en\/product\/probiotika-komplex\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Probiotic complex<\/span><span class=\"d\">For the intestinal flora.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Cabbage, Chinese (pe-tsai), raw<\/em>.<\/li>\n<li>Park KY, Jeong JK, Lee YE, Daily JW. <em>Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.<\/em> Journal of Medicinal Food 2014; 17(1): 6\u201320.<\/li>\n<li>Verkerk R et al. <em>Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health.<\/em> Molecular Nutrition &amp; Food Research 2009; 53(Suppl 2): S219.<\/li>\n<li>Weaver CM, Proulx WR, Heaney R. <em>Choices for achieving adequate dietary calcium with a vegetarian diet.<\/em> American Journal of Clinical Nutrition 1999; 70(3 Suppl): 543S\u2013548S.<\/li>\n<li>UNESCO: <em>Kimjang, making and sharing kimchi in the Republic of Korea.<\/em> List of Intangible Cultural Heritage of Humanity, 2013.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
        "protected": false
    },
    "excerpt": {
        "rendered": "<p>Chinakohl (Brassica rapa subsp. pekinensis) Botanischer Name Brassica rapa subsp. pekinensisKreuzbl\u00fctler (Brassicaceae) Verwendet wird Die Bl\u00e4tterroh, ged\u00fcnstet oder fermentiert Geschmack Mild, leicht s\u00fc\u00dflichzarter als Wei\u00dfkohl Herkunft NordchinaKreuzung aus Pak Choi und Speiser\u00fcbe Bekannt f\u00fcr Kimchiund gute Bek\u00f6mmlichkeit Saison Juni bis Novembergelagert bis in den Winter Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der<\/p>",
        "protected": false
    },
    "author": 1,
    "featured_media": 10169,
    "parent": 5278,
    "menu_order": 0,
    "comment_status": "closed",
    "ping_status": "closed",
    "template": "",
    "meta": {
        "footnotes": ""
    },
    "class_list": [
        "post-10170",
        "page",
        "type-page",
        "status-publish",
        "has-post-thumbnail",
        "hentry"
    ],
    "_links": {
        "self": [
            {
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages\/10170",
                "targetHints": {
                    "allow": [
                        "GET"
                    ]
                }
            }
        ],
        "collection": [
            {
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages"
            }
        ],
        "about": [
            {
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/types\/page"
            }
        ],
        "author": [
            {
                "embeddable": true,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/users\/1"
            }
        ],
        "replies": [
            {
                "embeddable": true,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/comments?post=10170"
            }
        ],
        "version-history": [
            {
                "count": 0,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages\/10170\/revisions"
            }
        ],
        "up": [
            {
                "embeddable": true,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages\/5278"
            }
        ],
        "wp:featuredmedia": [
            {
                "embeddable": true,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/media\/10169"
            }
        ],
        "wp:attachment": [
            {
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/media?parent=10170"
            }
        ],
        "curies": [
            {
                "name": "wp",
                "href": "https:\/\/api.w.org\/{rel}",
                "templated": true
            }
        ]
    }
}