Fun Jen Cabbage
Estimated Inventory, bunch : 0
Description/Taste
Fun Jen cabbages grow in loose clusters from a central base and have a semi-spreading nature with slender leaves averaging 15 to 25 centimeters in length. Each leaf is comprised of a narrow, thick, flat, and upright white stem that is firm, crisp, aqueous, and crunchy with a succulent consistency. The pale yellow-green leaves have an oval shape with wavy, frilled, and ruffled edges. The leaves have faint veining and a soft, wrinkled texture across the surface. Fun Jen cabbages are edible raw or cooked and are known for being more tender, delicate, and crisp than other types of Chinese cabbages. The stems and leaves taste mild, subtly sweet, green, and earthy.
Seasons/Availability
Fun Jen cabbages are available year-round, depending on the growing region, with a peak season in the fall through early spring.
Current Facts
Fun Jen cabbages, botanically classified as Brassica rapa var. chinensis, are a loose-leaf, non-heading variety belonging to the Brassicaceae family. The cultivar is a type of Chinese cabbage, also commonly known as Taiwanese Bok Choy, and is favored for its crisp, frilly texture and subtly sweet, green taste. It is important to note that many varieties of Chinese cabbage are grown worldwide, and Fun Jen is a name for a cultivar frequently sold through American seed companies. Fun Jen cabbages are also occasionally called Fun Jen Pai Tsai, Wong Bok Fun Jen, and Frilly Leaf Bok Choy. The variety is fast-growing, typically harvested between 25 and 45 days after sowing, and can be used at multiple stages of maturity. Fun Jen cabbage is a specialty green planted in home gardens and is utilized for its versatility in savory raw and cooked preparations.
Nutritional Value
Fun Jen cabbage has not been studied for its nutritional properties. Chinese cabbage, in general, is a source of vitamins C and E to strengthen the immune system and guard the cells against free radical damage. Chinese cabbage also provides fiber and minerals to regulate the digestive tract, including calcium, phosphorus, and iron. Calcium and phosphorus support bones and teeth, while iron develops the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Fun Jen cabbage has a delicate, green, and subtly sweet taste suited for fresh and cooked preparations. Raw Fun Jen cabbage can be roughly torn or chopped and added to salads or shredded into slaws. The non-heading cabbage is primarily cooked and can be blanched, stir-fried, braised, or steamed. In China and Taiwan, Chinese cabbage types like Fun Jen are simmered into soups and stews or lightly stir-fried with other vegetables and meats. It is common to stir-fry with mushrooms, eggplant, bell peppers, bean curd, and tofu or to scramble with eggs. Once cooked, the cabbage is eaten with rice or stirred into noodle dishes. Outside of Asia, Fun Jen cabbage is used similarly to a crisp green in salads and sandwiches, or lightly grilled and tossed in vinegar and spices. It can also be used in any Asian recipe calling for Taiwanese Bok Choy. Fun Jen cabbage pairs well with flavorings like oyster sauce, soy sauce, scallion oil, and sesame oil, aromatics including ginger, garlic, and green onions, and meats such as poultry, beef, and pork. Whole, unwashed Fun Jen cabbage will keep for 2 to 3 days when loosely wrapped and stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Taiwanese Bok Choy, the general name for varieties of cabbage like Fun Jen, is notably used in beef noodle soup, one of the most popular and well-known dishes served in Taiwan. The history of Taiwanese beef noodle soup begins with the influence of culinary traditions during Japanese rule in the late 19th through mid-20th centuries. Before the Japanese, it was uncommon to eat beef in Taiwan, as it was seen as unfair to the animals they used to help them tend their fields. Under the rule of Japan, immigrants and businesses began to increase the production and use of beef across the island. This continued for many years, until the Japanese surrendered Taiwan after their defeat during World War II. The island's rule was given to the Kuomintang Party, also known as the Chinese Nationalist Party. Immigrants from China moved to Taiwan and contributed to the expansion of cattle breeding and agriculture. The Kuomintang Party’s close relationship with the United States also contributed to the influx of beef consumption. In 1949, the Kuomintang Party lost the political battle in the Chinese Civil War, and many families from the Kuomintang Party fled to Taiwan. Over time, these Chinese immigrants began creating dishes that reminded them of their home in China, and beef noodle soup was one of the most commonly made comfort dishes. In the modern day, many variations of beef noodle soup are made throughout Taiwan, and Taiwanese Bok Choy varieties add a light, crisp texture and subtly sweet taste to the savory, rich, and aromatic soup.
Geography/History
Fun Jen cabbage is believed to be a type of Chinese cabbage, a subspecies of Brassica rapa native to China. The origins of Fun Jen are unknown, but Chinese cabbage, in general, was first grown in the Yangtze River Basin. The first record of cultivation in China dates to the Western Jin Dynasty, from 266 to 316 CE. The subspecies was selectively bred to create improved varieties throughout history and was introduced in Taiwan sometime during the 17th century. After it spread to Taiwan and other East Asian countries, Chinese cabbage cultivars were spread worldwide through seed companies as a specialty home garden green. Today, Fun Jen cabbage is a type primarily found in seed catalogs in the United States. As a whole category, Chinese cabbage is cultivated worldwide and sold through fresh markets.
