Cabbage Seeds - Winter Crisp Chinese Hybrid

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Other Common Names: Baechu, baguio, bai cai, cai bac thao, cai dai, celery cabbage, Chinese leaves, da bai cai, hakusai, heading Chinese cabbage, huang ya cai, huan ya bai, jie jin bai chai, kala gowa, kobis cina, kubis cina, kubis panjang, nappa, nappa cabbage, pe tsai, petsay tsina, phakkaat khaao plee, sawi, sawi pahit, siew choy, ta paak tsai, wong bok, or wong nga pak.

How to Grow Winter Crisp Chinese Cabbage

Sow these seeds in spring after the last frost or in the late summer to early fall in a sunny location; plan on using fertilizer or compost. Exposure to frost or prolonged temperatures below 50 F can cause bolting. Minimize problems by never letting the soil dry out completely; mulch after planting to reduce rots and improve soil moisture.

Napa Cabbage thrives with cool temperatures, but keep in mind that bud differentiation and bolting are caused by low temperatures (41 F for a week or 50 F for two weeks). To have heads ready for harvest in springtime, transplant seedlings with 5-7 true leaves raised at 73-75 F during the day and over 53 F at night. Don’t plant brassicas in the same patch of soil more often than every sixth year.

Harvesting Winter Crisp Chinese Cabbage

Harvest by cutting down the entire plant and collecting as a head. Leave the outer green leaves on if it needs to be transported but remove those before consumption.

Culinary Tips

This variety is ideal for kimchi. Napa cabbage leaves are also chosen for sukiyaki, yosenabe, ohitashi, stir-fries, and pickling.

Tips From Our Gardeners

“I found that Chinese cabbages are very heavy feeders. Plan on fertilizing or adding compost multiple times during the season, depending on your soil type.”

- Lara Wadsworth, True Leaf Market Writer

Seeds Per Package

• 500 g packet - Approximately 165 Seeds
• 1 oz - Approximately 9,400 Seeds
• 4 oz - Approximately 37,600 Seeds
• 1 lb - Approximately 752,000 Seeds