Chinese cabbage (Brassica rapa subsp. pekinensis) has a history of use in traditional Chinese medicine (TCM) and cuisine, and is sometimes recommended as a dietary choice for people with gout. The rationale behind its use is primarily based on traditional dietary principles, which suggest that foods low in purines are preferable for gout sufferers. Chinese cabbage is indeed low in purines, and thus is considered a safe vegetable for individuals with gout, as high-purine foods can exacerbate uric acid levels and trigger gout flares.

However, there is no significant body of modern scientific research directly investigating Chinese cabbage as a treatment for gout. The recommendation to consume this vegetable is largely based on its nutritional profile and the general advice to eat more vegetables and avoid high-purine foods, rather than specific bioactive compounds in Chinese cabbage that would actively treat or reduce gout symptoms. In summary, while Chinese cabbage is traditionally considered a suitable food for people with gout due to its low purine content, there is minimal direct scientific evidence validating its use as a therapeutic agent for gout beyond this dietary consideration.