Chinese Cabbage

The green leaves of the Chinese cabbage can be slightly peppery, the thick white ribs are sweet and juicy. The inner leaves are particularly tender and succulent. Perfect for use in a coleslaw or shredded on a sandwich or hamburger. Shredded cabbage is also a key ingredient in dumplings and rolls. Korean relish kim chee can be made from Chinese cabbage pickled in salt, garlic and chilli. It can also be used in soups, casseroles or stir fries. The leaves can be used as wrappers for other foods during steaming.

Chinese cabbage is a cool weather crop that prefers short days. It is grown and harvested in a similar way to cabbage.
Grow in full sun, well-drained and fertile soil, usually this vegetable grows best as a cool season crop.  Grows to around 30cm tall; space plants about 30-40cm apart.