CHINESE CABBAGE"AICHI" AKA "Michihili Cabbage" Asian Vegetable

CHINESE CABBAGE"AICHI" also called "Michihili Cabbage",The main ingredient in kimche ,Plant Spring/summer/early fallWhether it's encountered in a Chinese stir-fry, pickled in Korean Kimchee or used in Japanese soups or sukiyaki, Chinese cabbage plays a principal role in Asian cuisine. Its mild delicate flavor makes it a welcome addition to a salad or sandwich, but it also makes the cabbage vulnerable to overcooking. In Asia, the vegetable is an important source of nutrition in winter. It is typically pickled in Japan and Korea and dried in China to be included in soups during the cold season. The varieties below represent the three main types of Chinese cabbage: barrel-shaped, cylindrical, also called Michihili, and loose-leaf.AichiBrassica rapa Pekinensis groupAichiCool season annualThis traditional variety from the Aichi Prefecture of Japan produces large barrel-shaped heads with succulent mid ribs. The tender leaves have a mild flavor. Chinese cabbage is the main ingredient in kimch