Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Pak Choi is a Chinese vegetable variety that is grown for a multitude of uses. It can be used at many different stages for additions to soups, salads, and meats, and more. The heads have thick, white ribs, and is also called Bok Choy in some locations. It matures in approximately 50 days.