Aichi Chinese Cabbage

Brassica rapa Pekinensis

80 seeds per pack

Germination ~ 99%  Packed for 2025

Aichi Chinese cabbage, scientifically known as Brassica rapa subsp. pekinensis, is a variety of Chinese cabbage that is widely cultivated and consumed, particularly in Asian countries.

Chinese cabbage holds cultural significance in many Asian cuisines and is often associated with prosperity and good luck, particularly during festivals and celebrations. It is a staple ingredient in traditional dishes like Chinese hot pot, Korean kimchi, and Japanese sukiyaki, showcasing its versatility and importance in regional cuisine.  Aichi Chinese cabbage is known for its excellent flavor, crisp texture, and suitability for both raw and cooked dishes.

Aichi Chinese cabbage has a compact, cylindrical shape with broad, light green leaves that form a dense head. The outer leaves are usually darker green, while the inner leaves are lighter in color and more tender. The head of the cabbage is tightly packed and can range in size from small to large, depending on the variety and maturity.

Aichi Chinese cabbage is a versatile vegetable used in various Asian cuisines, including stir-fries, soups, salads, and pickles. Its mild, slightly sweet flavor makes it a popular ingredient in dishes such as kimchi, hot pot, and spring rolls. The leaves and stem are both edible, with the outer leaves being slightly tougher and suitable for cooking, while the inner leaves are tender and ideal for raw consumption.

Aichi Chinese cabbage is low in calories but rich in nutrients, including vitamins A, C, and K, as well as folate, potassium, calcium, and fiber. It is also a good source of antioxidants, which help protect cells from damage caused by free radicals. Aichi Chinese cabbage thrives in cool climates and is often grown as a cool-season crop.  It prefers well-drained soil rich in organic matter and benefits from regular watering to maintain soil moisture.

The cabbage heads can be harvested when they reach maturity, which typically takes around 60-70 days after planting.

Overall, Aichi Chinese cabbage is a nutritious and flavorful vegetable with a long history of culinary and cultural significance in Asian cuisine. Its crunchy texture, mild taste, and adaptability in various dishes make it a popular choice for home cooks and professional chefs alike.