A Veteran Farmer Reveals: “There’s a Big Difference Between These Two Types of Chinese Cabbage!”

A seasoned farmer who has grown Chinese cabbage for decades once revealed a surprising truth: “There is a huge difference between the two main types of Chinese cabbage.” In fact, he also shared three key things you must know to avoid confusion when buying — and to make sure your family eats the most delicious and healthy version.

Every autumn and winter, Chinese cabbage becomes one of the most popular vegetables on the dining table. Some people love using it for soups and stir-fries, while others prefer pickling it to make kimchi or fermented mustard greens. However, you might have noticed that sometimes Chinese cabbage tastes wonderfully sweet and crisp, while other times it feels bland and watery.

Why does this happen?

If you have ever grown Chinese cabbage yourself — or if you’re a big fan of this versatile vegetable — you’ll notice that it actually comes in two main varieties: one with yellowish leaves and one with green leaves. Though they look similar, their differences are striking once you know what to look for.

After listening to the old farmer’s explanation, we realized that the seemingly simple Chinese cabbage hides a lot of fascinating details. Let’s take a closer look at what sets these two types apart, so the next time you go shopping, you’ll be able to choose the best — and safest — cabbage for your family.

Type 1: Yellow Chinese Cabbage

Yellow-leaf Chinese cabbage is usually planted in summer and autumn. This variety does not tolerate cold weather, needing temperatures above 10°C to grow well. It matures quickly, typically ready for harvest within about 50 days.

Because it grows fast and absorbs a lot of water, its leaves tend to curl tightly to prevent moisture loss. This results in a higher fiber content and a pleasantly crisp texture. Yellow Chinese cabbage is ideal for stir-frying, blanching, or making salads — dishes where its tenderness and slight sweetness can truly shine.

When fresh, its inner leaves are soft yellow and slightly glossy, giving off a mild aroma. However, it doesn’t store as long as its green cousin, so it’s best eaten soon after purchase.

Type 2: Green Chinese Cabbage

Green-leaf Chinese cabbage, on the other hand, is much hardier and cold-resistant. Even when winter temperatures drop below freezing, this variety continues to thrive. It has a longer growth cycle — usually between 100 and 120 days — which means the cabbages grow much larger, often weighing 2 to 3 kilograms or more each.

Compared to the yellow type, green Chinese cabbage contains less water but more fiber, giving it a firmer bite and stronger flavor. This makes it perfect for making kimchi, pickled vegetables, or dumpling fillings.

Another advantage is its excellent storage life: because it contains less moisture, it can be kept for up to a month during autumn and winter if stored properly without rotting. Many households prefer to stock up on this variety for long-term use.

How to Choose the Best and Freshest Chinese Cabbage: 3 Important Tips

To make sure you pick the freshest and safest cabbage, remember these three key rules shared by experienced growers.

1. Never buy cabbages with black spots

When browsing at the market, look carefully at the outer leaves. If you see black or dark brown spots, the cabbage may have been affected by disease or poor storage conditions. Such cabbages often taste bitter or have an unpleasant odor.

Instead, choose those with clean, pale outer leaves that look naturally moist to the touch — that’s a clear sign of freshness.

2. Check for unusual odors

Chinese cabbage is quite resistant to spoilage, but some sellers use chemical preservatives such as formaldehyde to make vegetables appear fresher and prevent wilting. These chemicals can cling to the leaves and are extremely difficult to wash off completely — posing serious health risks.

Before buying, use your sense of smell. A fresh cabbage should have a mild, earthy scent. If you notice a sharp, chemical-like odor, do not buy it. Cabbages treated with formaldehyde often look unnaturally bright or glossy — a warning sign that they’ve been chemically treated.

3. Observe the stem thickness

Finally, take a look at the base of the cabbage — the thick white stem area. A thicker stem usually means the cabbage has a strong root system and absorbed plenty of water and nutrients during growth, resulting in better texture and flavor.

Avoid buying cabbages that are small, thin, or feel too light — they tend to be less nutritious and lack the natural sweetness and crunch that make this vegetable so enjoyable.

Final Thoughts

These tips from the old farmer can make all the difference between an average cabbage and a truly delicious one. When buying, remember these three rules:
Avoid black spots – Check for strange smells – Choose cabbages with thick, crisp stems.

By recognizing the differences between yellow and green Chinese cabbages, and applying these simple selection tips, you can confidently bring home the freshest, safest, and most flavorful cabbage for your family’s table — every season.