Aichi Chinese Cabbage

Brassica rapa Pekinensis 'Aichi'

150 seeds per pack

Germination ~ 77%  Aug 2024 Packed for 2025

Origins and History

Alchi Chinese Cabbage, a form of Brassica rapa Pekinensis, traces its lineage to East Asia, where Chinese cabbages have been cultivated for over a thousand years. The Alchi strain is believed to have been selected and preserved by traditional farmers in Himalayan regions, particularly in Ladakh’s Alchi village, giving it unique adaptation to cooler climates and shorter growing seasons. As an heirloom, it has been passed down through generations of growers who valued its dependable yields and crisp, mild flavor.

Appearance and Characteristics

This cabbage forms compact, elongated heads with pale green to yellow-green leaves tightly layered around a white, juicy midrib. Heads are typically medium in size, weighing 2–4 pounds, and their texture is tender yet crisp. Compared with standard commercial Napa cabbages, Alchi types are more cold-tolerant and often bolt less quickly in fluctuating climates, making them resilient for small farmers and gardeners.

Culinary Uses

Alchi Chinese Cabbage is highly versatile in the kitchen. Its mild sweetness and crunchy texture make it excellent for stir-fries, dumpling fillings, and soups. It also excels as a pickling vegetable, particularly in kimchi-style ferments and Himalayan preservation methods. The tender inner leaves can be used fresh in salads, while the outer leaves hold up well to braising and steaming. Because of its adaptability, it bridges both fresh and preserved food traditions.

Growing Tips (Vegetation Zones and Sow Depth)

Alchi Chinese Cabbage thrives in USDA Zones 3–8, especially in regions with cool springs or autumns. It prefers fertile, well-drained soil with consistent moisture. Sow seeds directly in the garden or start indoors and transplant once seedlings have 3–4 true leaves. Planting depth should be about ¼–½ inch with rows spaced 18–24 inches apart. Because it is sensitive to summer heat, spring and fall plantings are ideal. Mulching helps retain soil moisture and regulate temperature.

Harvesting Guidance

Heads are ready for harvest about 70–85 days after sowing, when the central head is firm and compact. Cut at the base with a sharp knife, leaving outer leaves in place to protect the head. Successive sowings every few weeks can extend the harvest window. Store harvested heads in a cool, humid place—wrapped lightly in paper or cloth, they can keep in refrigeration for 2–3 weeks. For long-term preservation, fermentation or blanching and freezing are traditional options.