Chinese Cabbage

Brassica rapa - pekinensis

A common name for this vegetable is Chinese celery cabbage or heading cabbage. This plant grows upright unlike the rounded head of a European cabbage. Its crinkled leaves are more lettuce-like than cabbage-like.

There are three broad forms: tall cylindrical types; barrel types and flowery hearted types. The tall cylindrical ones form a dense head of pale green leaves with a white mid-rib on the outside and creamy yellow leaves inside. The heads are deeper than they are wide. 'Chihili', 'Market Pride' and 'Shaho Tsai' are tall cylindrical Chinese cabbages.

The barrel types are more compact and have a more rounded head. Their leaves have a white mid rib and are greener than the tall forms. 'Wong bok', 'Spring Giant' and 'Winter Kin' are barrel type cultivars.

The flowery hearted types are white in the centre and green on the outside. The leaves may curl outwards.

Growing

This plant requires a lot of moisture but still needs to be well drained. It will grow almost anywhere in Australia during the appropriate season. It will not grow in temperatures below 10șC.

Chinese cabbage may be planted 6 weeks after the last frost or three months before the first frost is expected. In cold weather it will bolt (run to seed).

While it prefers a fertile soil it will grow in poorer conditions. It likes a neutral soil, so if the soil is acidic, add some lime. It should be sown in a permanent position as it may suffer transplant shock. Alternatively, plant in peat pots which may be planted out in the ground. 'Nagaoka' F1 is an early variety while 'Pak Choi White' should not be sown early in cold areas. Most spring varieties may also be grown in autumn, but autumn varieties should not be grown over spring. Check the seed packet before sowing.

Pest and disease problems

Snails and slugs like to feast on Chinese cabbage. Any pests that feed on European cabbages will also feed on Chinese cabbage. See our information page on home remedies Home Remedies

Harvesting

Chinese cabbage is harvested when it has a firm head. This may be around 70 to 80 days after planting. The barrel types mature quicker than the tall cylindrical ones.

The home gardener can treat Chinese cabbage as a 'cut and come again' vegetable. The outer leaves are cut, leaving the very small central leaves. The plant will continue to grow. The leaves may be chopped in salads or cooked in soups and stir fries. Cook only for a very short time. Koreans use fermented Chinese cabbage to make kimchi, a pickled dish made from a range of selected vegetables.

Information source:

Woodward, P., 2000, Asian Herbs and Vegetables, Hyland House Publishing

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