BIO Pak Choi

Pak Choi is a type of Chinese cabbage that is botanically related to Chinese cabbage. However, unlike Chinese cabbage, Pak Choi does not form closed heads, but is a leaf stalk vegetable. The plant grows 40-50 cm high, its most striking feature being the approximately 3 cm long and several centimeters wide, white, hairless, fleshy, crispy leaf ribs of the dark green leaves. The taste of Pak Choi is comparable to Chinese cabbage, a little milder, with its own note.

Tips

Pak Choi should generally be salted and seasoned only sparingly so as not to destroy its own flavor.

Preparation

The most valuable part of the plant is the strong leaf ribs. To prepare, cut off the lower end of the cabbage to be able to separate the individual leaves from each other. Wash these thoroughly in cold water. You can prepare Pak Choi as a finely sliced salad like Chinese cabbage. However, it is more common to eat it as a warm vegetable, similar to chard, spinach or savoy cabbage, as a side dish to many meat and fish dishes.

Storage recommendation

Lettuce should always be stored in the refrigerator, ideally at 5° C and high humidity. The vegetable compartment is best suited for this.