Milder and slightly sweeter than other cabbages, this organic Napa cabbage from Jardin d'Ambroise has an oblong shape and crinkled, light green leaves, ready for harvest in Ontario by October. A staple of Asian cooking, it can be pickled, fermented, stir-fried, or eaten raw, most famously as the base for kimchi or as a wrap for dipping pork and oysters in gochujang.
