This variant of mustard cabbage has a peppery and slightly bitter taste. The stems are also somewhat thicker and the leaves are firmer. Kaichoi, on the other hand, has a cabbage flavor that is quite pronounced. When young, the vegetables can be used raw, otherwise steaming or stir-frying is best. Works well in soup or stew.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.
