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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. 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. Chinese cabbage is the main ingredient in kimchee, the national dish of Korea, that is pickled with garlic, ginger, and red peppers. Popular in Japanese soups and braised with meat in sukiyaki. Used in yosenabe, ohitashi, stir-fry, pickling and salad.

Cabbage: Chinese Aichi

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