Bae Moo Chae
Brassica rapa Pekinensis group
Bae Moo Chae
This variety is the first hybrid crossing Chinese cabbage and radish. It is heading type of Chinese cabbage with hairless leaves and thick petioles. The root is straight and thick. The flavor is spicy and sweet.
- Cool season annual
- Planting season: Spring/late summer to early fall
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Seed packets for this variety are currently unavailable.
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Available in 0.25-lb increments, minimum 0.25 lb.
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Cultivation: This variety is bred for spring to early summer harvest in areas where bolting is a problem. It also grows well as a late summer to early winter crop. 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. Exposing plants to frost or prolonged temperatures below 50°F may result in bolting.
Note: Chinese Cabbage requires vernalization. Bud differentiation and bolting results from low temperatures of 41°F for a week or 50°F for two weeks. For spring harvest, transplant seedlings with 5-7 true leaves raised at 73-75°F during the day and over 53°F at night. Providing plants with adequate water and fertilizer after transplanting will promote faster growth.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Used in sukiyaki, yosenabe, ohitashi, stir-fries, pickling and salad.