The Washington Post writes: “From common to cool: The lowly cabbage has become a star.” Paul Kaham, an award-winning chef in Chicago, said “It’s all about how it is prepared, how it is elevated.” The article details how fermented cabbage dishes are a staple to many countries cuisine, like kimchi in Korea and sauerkraut in Poland, Germany and Eastern Europe. Produce stores note consumer’s increasing demand for cabbage, too, specifically the Napa cabbage variety which is often used for fermentation and pickling. Once a staple in Asian groceries and restaurants, Napa cabbage is gaining popularity in non-Asian grocery stores as well.
Read more (The Washington Post)