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It originated in China before the 15th century and became a staple in Northeastern Chinese cuisine for making suan cai, a Chinese sauerkraut. It is often used as the main ingredient in kimchi, a traditional Korean side dish made from salted and fermented vegetables.
In South Africa, cabbage can be grown throughout the year, except on the Highveld where the crop should preferably not be sown from May to July because of the cold, and also not in the summer months in the Lowveld, or any other region which experiences very hot and humid conditions.
Bok choy is known for its earthy, even peppery flavor, while Chinese cabbage is often sweeter and milder.
Chinese cabbage and bok choy look distinctly different. Chinese cabbage is longer than Western cabbage, but it is still rounded and light in color. On the other hand, bok choy is longer, thinner, and its stalks are white with deep green leaves.
