Cabbage – Chinese, Japanese, Asian Style

Chinese cabbage Hearing the word Cabbage non-Asians most often think of the common white(green) or red head cabbage. You know that stuff I keep telling my blog readers about. You know the , Try It You Will Like It, cabbage!
Well that’s not the stuff I’m writing about today.

Oriental cabbages come in many different sizes, taste and descriptions. They come with names many of us are unfamiliar with and not quite sure how we should prepare them. Common names you may see on your market vegetable shelf’s, names like Bok choi, Choy sum, Pak choi, Mei Quin choi, Sui choy, Won Bok(Wong bok).
Hint Chinese cabbage was ranked second for nutrient density out of 41 fruits and vegetables in a US Center for Disease Control study.

All the Asian cabbages have two things in common, (1. They taste great, (2. They are good for your health.
Generally speaking, Oriental cabbage(s), are packed with many antioxidant plant compounds such as carotenes, thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane and isothiocyanates. In addition, it is an abundant source of soluble and insoluble dietary fiber. They are an excellent source of folates. They are a good source of many essential vitamins such as riboflavin, pantothenic acid and thiamin.

Wash thoroughly in cold running water (it may be helpful to) soak in salt water for about 30 minutes, rinse in cold clean water and pat dry.

Sweet, crunchy, flavorful Chinese cabbage can be eaten raw, added to salads, sandwiches, and burgers. They can be used to prepare coleslaw. Chinese cabbage is one of the common vegetables used in Korean kimchi.
In Thailand and other East Asian countries shredded Chinese cabbage is steam cooked with rice.
China and other Asian countries, it is used in stir fries with added onion, garlic, sweet(bell) pepper and green chillies mixed with steamed rice and soy/chili/tomato sauce to prepare fried rice, egg rice noodles and chowmein.

I am not recommending this company over another, I have never conducted business with this company. However they do sell a wide selection of Asian vegetable seed. Chinese Cabbage Seed

Planting, Growing and Harvesting Chinese Cabbage

It seems that most growers recommend that you plant about 8 plants for each family member in you back yard garden. Grin … I don’t think I can eat that much Chinese Cabbage!

Plant your Chinese cabbage(s)in full sun in the cooler north and partial shade is helpful in warmer south. Chinese cabbage like rich well drained water retentive soil. Work compost into your planting beds before planting and later side dress with compost.
Hint If you do not use compost, Use a well balanced commercial fertilizer like 5-10-5 or maybe a 10-10-10 / 13-13-13 commercial fertilizer.

Plant Chinese cabbage in spring or autumn when air and soil temperatures are ranging from 45°F to 75°F. In the spring plant as early as you can to prevent you plants from bolting, trying to produce seed. Plant seed 1/2 inch deep and about 3 or 4 inches apart. Thin seedlings so your remaining plants are 10 to 16 inches apart.

Like all cabbage varieties, Chinese cabbage does not like being transplanted. If you can, plant seed directly into your garden soil. However, seedlings started indoors should be started in biodegradable peat or paper pots which are easily set directly into the garden soil.

All cabbages like the soil evenly moist(Not Wet) so that plants grow fast and stay tender. Slow growth or dry stressed plants will result in woody, tough plants that are likely to be bitter and to to bolt, trying to produce seed.

Not from the USA. Please leave me comment about your home town and country.

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Why is common sense so uncommon?
Don’t be shy leave me your comment(s)

2 responses to “Cabbage – Chinese, Japanese, Asian Style

  1. i don’t have a big garden, it’s only about 30X30 foot. That’s how much I have under fence to keep the cows,horse,donkey out of my vegetable patch. I don’t do well growing cool weather crops. Strong dry winds and the fact that by the first week of June we often have temperatures in the 90’s. Grin.. but I do keep trying to grow them.

    happy Gardening


  2. When I had my big garden, I grew quite a bit of Chinese and Japanese vegetables and I began getting pretty good at cooking them. Love it!

    Liked by 1 person

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