Napa cabbage (Brassica rapa, variety pekinensis), a type of Chinese cabbage that belongs to the mustard family (Brassicaceae) and is grown for its edible leaves. Napa cabbage is widely grown in eastern Asia and is commonly used to make kimchi, a spicy fermented vegetable dish. It is also grown as a salad vegetable in the United States and elsewhere.

Napa cabbage is a cool-weather crop that will flower quickly if grown in warm weather. A tight cylindrical head of crinkled light green leaves with white midribs forms on the plant. The heads are typically 30 cm (12 inches) tall, though 'Michihli' forms can grow to be 45 cm (18 inches) tall. Although Napa cabbage is a biennial, it is usually grown as an annual. 

From detoxifying the body and protecting the liver and kidneys from heavy metal toxicity to boosting immune function, providing a variety of vitamins and minerals, improving gut health, maintaining healthy skin, lowering blood pressure, managing diabetes, and lowering the risk of fractures by improving bone density, celery and cabbage juice can provide a variety of health benefits.

Only one serving (200 ml) of this juice per day is required to reap these benefits.