Cabbage, Aichi Chinese
Aichi Chinese Cabbage (Brassica rapa var. pekinensis)
Aichi Chinese cabbage is a classic Napa-type variety known for its dense, elongated heads and crisp, juicy leaves. With a mild, slightly sweet flavor and excellent texture, it’s a staple for fresh salads, stir-fries, and traditional ferments like kimchi. This cool-season crop is especially valued for its reliability in fall production and its ability to store well after harvest.
Key Characteristics
-
Crisp texture and mild, sweet flavor
Aichi produces tightly wrapped heads with tender white ribs and soft green leaves. The flavor is clean and slightly sweet, making it versatile for both raw and cooked dishes without bitterness. -
Ideal for fermentation and storage
The high moisture content and balanced sugars make this variety especially suited for kimchi and lacto-fermentation. Heads hold well in cold storage, extending your harvest deep into winter. -
Cool-season performance and bolt resistance
Best grown in late summer for fall harvest, Aichi resists bolting better than many spring-grown brassicas. It develops full heads as temperatures cool, improving both flavor and texture. -
Garden integration and succession planting
Works well in intensive vegetable beds, raised beds, or market garden systems. Plant after early crops to maximize seasonal productivity, or integrate into crop rotations to follow legumes or early greens.
Product Details
- Native Range: Cultivated variety (East Asia origin)
- Plant Life Cycle: Annual
- Sun Requirements: Full sun to partial shade
- Soil Requirements: Medium, medium-wet (fertile, well-drained)
- Mature Height: 12–18 inches
- Bloom Time: Typically not applicable (harvested before flowering)
- Bloom Color: Yellow (if bolting)
- USDA Hardiness Zones: Grown as an annual in zones 2–11
Aichi Chinese cabbage rewards good soil, steady moisture, and cool temperatures with dense, flavorful heads. For best results, focus on fall planting, consistent watering, and fertile soil to produce tender, high-quality harvests.
Original: $4.50
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Description
Aichi Chinese Cabbage (Brassica rapa var. pekinensis)
Aichi Chinese cabbage is a classic Napa-type variety known for its dense, elongated heads and crisp, juicy leaves. With a mild, slightly sweet flavor and excellent texture, it’s a staple for fresh salads, stir-fries, and traditional ferments like kimchi. This cool-season crop is especially valued for its reliability in fall production and its ability to store well after harvest.
Key Characteristics
-
Crisp texture and mild, sweet flavor
Aichi produces tightly wrapped heads with tender white ribs and soft green leaves. The flavor is clean and slightly sweet, making it versatile for both raw and cooked dishes without bitterness. -
Ideal for fermentation and storage
The high moisture content and balanced sugars make this variety especially suited for kimchi and lacto-fermentation. Heads hold well in cold storage, extending your harvest deep into winter. -
Cool-season performance and bolt resistance
Best grown in late summer for fall harvest, Aichi resists bolting better than many spring-grown brassicas. It develops full heads as temperatures cool, improving both flavor and texture. -
Garden integration and succession planting
Works well in intensive vegetable beds, raised beds, or market garden systems. Plant after early crops to maximize seasonal productivity, or integrate into crop rotations to follow legumes or early greens.
Product Details
- Native Range: Cultivated variety (East Asia origin)
- Plant Life Cycle: Annual
- Sun Requirements: Full sun to partial shade
- Soil Requirements: Medium, medium-wet (fertile, well-drained)
- Mature Height: 12–18 inches
- Bloom Time: Typically not applicable (harvested before flowering)
- Bloom Color: Yellow (if bolting)
- USDA Hardiness Zones: Grown as an annual in zones 2–11
Aichi Chinese cabbage rewards good soil, steady moisture, and cool temperatures with dense, flavorful heads. For best results, focus on fall planting, consistent watering, and fertile soil to produce tender, high-quality harvests.
