The Rewards of Growing Napa Cabbage
The first time I (successfully) grew Napa cabbage, I was in awe. As I peeled away the outer leaves, I unearthed a frilly, pale green and white head of cabbage so flawless that it rivaled the store-bought kind.
How did I, the lowly home gardener, grow something so perfect?
The answer: row covers.
Row Covers
I had tried growing the cabbage without them and was met with an array of leaves skeletonized by the larvae of the cabbage butterfly. The row covers kept them out, and aside from a small battle with earwigs, my second try at growing Napa cabbage was a beautiful success.
Lush, green beauties
Napa plants are a joy to watch as they mature. They put on a grand show with their lush green leaves, interrupted only by the white of their stem.
The Harvest
I know that it’s time to harvest the heads of cabbage when they feel full and solid to the touch. To cut them down, I use an old bread knife. The serrated edges are perfect for slicing through the tough parts of the stalks.
It weighs how much???!!!
Most heads of Napa cabbage are around four pounds or so. Occasionally, I get a beast. This one weighed in at 7 pounds.
What do I do with the rewards of my efforts?
I make kimchi!
When we moved to the tip of the very long Door Peninsula, access to store-bought Korean kimchi meant driving 1 1/2 hours to our nearest Asian food market. With the amount that my family ate, I had to take matters into my own hands and make it myself.
Since then, Napa cabbage has become a staple in my refrigerator. It is an essential ingredient in many of my favorite dishes: a tasty accompaniment to pan-fried red snapper, a spicy topper on a ramen bowl, or an integral part of what makes one of my favorite vegetarian dishes: Sweet Chili Grain Bowl with Tofu.
The kimchi recipe I follow is from South Korean-born American cookbook author and YouTuber, Maangchi. This recipe produces kimchi exactly like the kind I would purchase at Asian markets. It's worth the time and effort, and yes, it's that good!