Head cabbage, born from a warm heart for people, has now become the "Kimchi Cabbage" loved by the world.
In the 1950s, when vegetables were scarce and everyone was poor. Botanist Dr. Woo Jang-choon developed the world’s first “head cabbage” variety, which is crunchy and full, out of concern for the health of Koreans lacking vitamins in winter.
This cabbage, with its crunchy stalks and thick leaves that do not get mushy even when salted, has become the main ingredient for Korean Kimchi today.
Unlike “Chinese Cabbage,” Korean head cabbage, which has optimized quality for Kimchi, was recognized for its value and registered separately as “Kimchi Cabbage” by the Codex Alimentarius Commission in 2012.
A vegetable low in calories and rich in nutrients such as beta-carotene and polyphenols.
Cabbage and Napa cabbage are the best ingredients
for both nutrition and dieting.