Aichi
Brassica rapa Pekinensis group
 Aichi
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Seed #008 |
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This traditional variety from the Aichi Prefecture of Japan produces large barrel-shaped heads with succulent mid ribs. The tender leaves have a mild flavor. A staple of Asian cuisine, they are also the main ingredient in kimchee, the national dish of Korea, a spicy pickle made with Chinese cabbage, garlic, red peppers and ginger.
- Cool season annual
- Approx. 450-650 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 70 days
- Planting season: Spring or late summer/early fall
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Cultivation: Chinese cabbage prefers cool temperatures for its main growing season. This variety is a fall to winter harvest type but can also be sown in spring. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Exposure to frost or prolonged temperatures below 50°F may result in bolting.
Seed
Depth |
Germination
Temperature |
Seed
Spacing |
Thin
To |
Plant
Spacing |
| 1/4-1/2" |
50-85°F |
2" |
8-10" |
18-30" |
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Popular in Japanese soups and braised with meat in sukiyaki. Used in yosenabe, ohitashi, stir-fry, pickling and salad.
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