First cultivated in and around Beijing, Chinese cabbage has long been a favourite up in the Northern reaches of China. An absolute essential for hot pots and Sukiyakis, our Chinese cabbage does not disappoint with its mild, sweet flavour. The tender milky green leaves also do well in stir-fries and in soups as they absorb the flavours of companion ingredients. Great shredded in an Asian salad with a sesame oil base or pocketed into Chinese dumplings. And if you’re feeling adventurous, may we suggest homemade kimchi, anyone?