First lady Kim Hea Kyung tastes kimchi during a kimchi-making event for the spouses of foreign ambassadors stationed in Korea, held at the Korean Food Culture Space in Bukchon in Jongno District, Seoul, Dec. 9, 2025. Korea Times photo by Wang Tae-seok
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When it comes to napa cabbage kimchi, preferences often come down to texture. Some people pick out only the crunchy white stems, while others favor the softer leafy parts. While the difference may seem purely a matter of taste, the two parts also differ in their nutritional value. Depending on which part you eat, you may be getting more of certain nutrients than others.
The thick white stem of napa cabbage contains more water and relatively higher amounts of dietary fiber. Its signature crunch comes from its firm cell structure.
Dietary fiber helps promote healthy digestion and can increase feelings of fullness, making the stem a good choice for people trying to manage their weight.
