Chinese Cabbage
Brassica rapa subsp. pekinensis
Chinese cabbage — also called Napa cabbage or Chinese leaf — forms a large, elongated, crisp head with crinkled pale-green leaves and a mild, delicate flavour. Excellent raw in salads, in stir-fries, and for kimchi. Fast-growing but prone to bolting in spring.
SowingBoth methods
Sunlight☀️ Full sun
Water💧💧💧 High
Days to harvest60–80
Soil pH6.5–7
Spacing35cm × 45cm
Planting Calendar
🌏 Adjusted for southern hemisphere seasons.
Sow indoorsSow outdoorsTransplantHarvest
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Avoid Bolting
Chinese cabbage is highly sensitive to day length and low temperatures — spring sowings almost always bolt before heading up. The secret is to sow from late July to August for autumn harvest, when decreasing day length and cooler temperatures promote hearting rather than flowering.Sowing
Sow in cell trays or direct in shallow rows. Handle with care when transplanting as root disturbance can trigger bolting. For direct sowing, thin to 30–35cm.Watering
Consistent moisture is essential for good head formation. Irregular watering causes tip burn (brown leaf edges) and poor hearts.Soil: Rich, moisture-retentive, well-drained soil. Requires consistent moisture.