Chinese Cabbage – Growing Guide

Overview

• Name: Chinese Cabbage (Napa cabbage)
• Botanical Name: Brassica rapa subsp. pekinensis
• Plant Family: Brassicaceae
• Native to: Eastern Asia (primarily China)

Description

Chinese cabbage (Brassica rapa subsp. pekinensis), also known as Napa cabbage or wong bok, is a cool-season biennial grown as an annual for its tender, mildly sweet leaves. It is a member of the Brassicaceae (mustard) family and is prized for its crisp texture and versatility in both raw and cooked dishes. The plant forms a dense head of upright, tightly wrapped leaves with broad, fleshy white midribs and crinkled pale green to yellowish inner leaves. Mature heads typically range from 25–51 cm (10–20 in) tall and 15–20 cm (6–8 in) wide, depending on cultivar and growing conditions.

Two main types of Chinese cabbage are cultivated:

• Napa type: Barrel-shaped, compact heads with broad leaves; popular in salads, stir-fries, and fermented dishes like kimchi.
• Michihili type: Taller and more slender, with looser, more upright leaves and pointed heads.

The leaves are thinner and more tender than those of common cabbage (Brassica oleracea var. capitata), and the flavor is milder and sweeter, often compared to a cross between cabbage and celery (though it is not botanically related to celery). Because of its delicate texture, Chinese cabbage can be used raw in salads and slaws, sautéed, braised, and even fermented and pickled as kimchi.

If allowed to bolt—particularly in warm temperatures or with interrupted growth—Chinese cabbage sends up a flowering stalk with clusters of small, bright yellow, four-petaled flowers. These produce narrow seed pods typical of the Brassica family, each containing several small, round seeds. Bolting generally ends the vegetative stage and reduces edibility.

While Chinese cabbage is a biennial by nature, it is almost always harvested in its first year before flowering.

Is Chinese Cabbage the Same as Bok Choy?

Although often grouped under the general name “Chinese cabbage,” napa cabbage and bok choy are distinct in both appearance and culinary use. Botanically, both belong to the species Brassica rapa, but are classified into different subspecies: B. rapa subsp. pekinensis (napa cabbage) and B. rapa subsp. chinensis (bok choy).

• Napa cabbage, also called wombok, forms a dense, barrel-shaped head of crinkled, pale green leaves with thick, succulent white ribs. Its tender foliage has a mild, sweet flavor and is commonly used in salads, slaws, kimchi, stir-fries, and soups. It resembles a cross between romaine lettuce and traditional cabbage in texture.
• Bok choy, by contrast, grows as a loose rosette of smooth, dark green, spoon-shaped leaves on thick, fleshy white or light green stalks. It does not form a head. Its stems are juicy and crisp, offering a faintly peppery, mustard-like taste that stands up well to quick cooking methods like stir-frying, steaming, or braising. Bok choy typically grows 15–60 cm (0.5 to 2 ft) tall and spreads 15–46 cm (0.5 to 1.5 ft) wide.

While napa cabbage is more likely labeled simply as “Chinese cabbage” in supermarkets, bok choy is typically sold under its own names—bok choy, pak choi, celery mustard, or Chinese chard—to reflect its unique appearance and culinary role.

In summary, although napa cabbage and bok choy are closely related members of the Brassica rapa species, they differ significantly in growth habit, morphology, flavor, and kitchen applications.

Interesting Facts

1. Historical records indicate that Chinese cabbage has been cultivated in China for over 1,500 years. Originating in the Yangtze River region, it became a dietary staple due to its adaptability, ease of storage, and nutritional value. Through trade routes and migration, it spread throughout East Asia and later to Europe and the Americas, where it has been embraced in both commercial agriculture and home gardens.
2. Chinese cabbage is rich in nutrients, offering high levels of vitamins C and K, folate, and dietary fiber, while being low in calories. Its succulent midribs also provide essential minerals such as calcium and potassium, supporting bone health and cardiovascular function. This makes it a frequent inclusion in health-conscious and traditional diets alike.
3. The vegetable plays a central role in many East Asian cuisines. In Korea, it is the key ingredient in traditional kimchi. In Chinese and Japanese cooking, it is often used in stir-fries, soups, dumpling fillings, and salads. Its mild, slightly sweet flavor and crisp texture make it a versatile companion to a wide range of seasonings and cooking styles.
4. Some cultivars of Chinese cabbage can mature in as little as 50–60 days, making it a suitable candidate for succession planting. This allows gardeners to sow at intervals throughout the growing season to ensure a continuous harvest, rather than a single large yield.
5. Despite its name, Chinese cabbage is part of the broader Brassica rapa species, which includes other vegetables such as bok choy, tatsoi, and turnips. Modern breeding has produced a variety of cultivars with different head shapes, leaf textures, and cold-hardiness traits, allowing growers to select varieties best suited to their regional climates and culinary preferences.

Basic Growing Information

Chinese cabbage is a cool-season crop that thrives in temperatures between 15–20°C (59–68°F). Prolonged exposure to temperatures above 25°C (77°F) can lead to bolting, resulting in loose heads and a change in flavor. Consistent moisture and mild conditions are essential for forming dense, high-quality heads.

In regions with hot summers, planting in late summer or early autumn allows the crop to mature in cooler weather. In colder areas, starting seeds indoors 4–6 weeks before the last spring frost and transplanting them outdoors once the soil warms slightly can extend the growing season.

To ensure uninterrupted growth and optimal head development, it’s important to minimize transplant shock. Chinese cabbage seedlings are more sensitive to transplanting than regular cabbage seedlings. Therefore, for spring planting, it’s best to start them in individual containers such as peat pellets or pots. Transplant seedlings outdoors two to three weeks before the last frost-free date, ensuring they are not older than four to five weeks. Direct sowing in the garden may not provide sufficient time for seedlings to mature before warm summer temperatures induce bolting (going to seed).

• Sun Requirements: Full sun to partial sun
• Water Requirements: Medium (consistent, moderate watering)
• Soil Types and Properties: Fertile, well-draining loamy soil enriched with organic matter
• Soil pH: 6.0–7.0
• Pot Size for Container Growing: 25-30 cm (10-12 in) diameter or larger

Planting

• Best Time to Plant:
  • Climates with freezing winters: Early spring (as soon as the soil can be worked) for a late-spring harvest, or late summer for an autumn harvest.
  • Climates with milder winters: Late summer to early autumn, allowing heads to mature in cooler temperatures.

Note: Check gardening calendars for the best planting times in your location

• Spacing: 30–45 cm (12–18 in) between plants; 45–60 cm (18–24 in) between rows
• Seed Sowing Method: Sow seeds directly into the ground or in seed trays for transplanting
• Seed Sowing Depth: 1 cm (0.5 in) deep
• Time to Harvest: Approximately 7–10 weeks from seed planting to harvest (varies by variety)
• Mature Height/Spread: 30–45 cm (12–18 in) tall, 20–30 cm (8–12 in) wide
• Grown From: Seeds

Care and Maintenance

• Watering Tips: Keep the soil uniformly moist to promote consistent head formation, as Chinese cabbage requires good and steady soil moisture for optimal growth. Water at the base of the plants to minimize leaf wetness, which can encourage fungal diseases. The best quality heads are firm, crisp, juicy, and sweet, sometimes with a slight peppery note but without bitterness. Inconsistent irrigation or lack of sufficient moisture can lead to poor texture, increased bitterness, browning, and drying of outer leaves, or failure of the plant to form a proper head. Chinese cabbage is particularly susceptible to tipburn, a physiological disorder caused by uneven soil moisture that results in poor calcium uptake by the leaves. Applying mulch, such as straw or compost, helps stabilize soil moisture and temperature, reducing the risk of tipburn and promoting healthier growth.
• Fertilization: Chinese cabbage benefits from fertile soil enriched with organic matter. Before planting, incorporate well-rotted compost or a balanced fertilizer. Side-dress with additional nitrogen fertilizer when the plants are half-grown to support head development. Avoid over-fertilization, as it can lead to loose or overly leafy heads.
• Pruning: Regular pruning is not necessary. However, removing yellowing or damaged outer leaves can improve air circulation and reduce disease risk. If the plant begins to bolt (produce a flower stalk), harvest promptly to maintain leaf quality, as bolting can lead to bitterness.
• Support: Chinese cabbage typically forms self-supporting heads and rarely requires staking. In areas prone to strong winds or for young seedlings, consider using simple supports like bamboo stakes or protective netting. Keeping the garden weed-free also aids in maintaining airflow and preventing damage to the tender leaves.

Growing Difficulty

• Moderate Difficulty

Growing Tips

• Choose bolt-resistant varieties if you live in areas with warm springs or unpredictable temperature spikes. Selecting cultivars labeled as bolt-resistant can help mitigate premature flowering. Consistent watering and a light layer of organic mulch help keep soil temperatures lower, delaying bolting. Succession planting in two-week intervals extends the harvest season and compensates for plants that may bolt prematurely.
• Rotate Chinese cabbage with non-Brassica crops (e.g., tomatoes, beans, or cucumbers) to reduce the buildup of soil-borne diseases and pests like clubroot or cabbage maggots. A three-year rotation is often recommended, ensuring the soil recovers before reintroducing any cruciferous vegetables in the same spot.
• In regions with harsh winters, consider row covers or low tunnels to extend the growing window into late autumn. These covers trap heat and protect leaves from frost, allowing heads to mature fully without damage. Ventilate on warm days to prevent excessive humidity, which can promote fungal diseases.
• If Chinese cabbage fails to form a good head in the spring and instead sends up an early seed stalk, this is because Chinese cabbage quickly goes to seed (bolts) during warm summer days. Dry weather accelerates the process. For best results, choose early varieties, start plants in individual containers, and transplant after the last hard frost in the spring. Late spring-seeded Chinese cabbage will also go to seed.

Companion Plant

• Good companion plants include: Onions, garlic, beets, and chamomile
• Avoid planting near: Other Brassica crops (such as broccoli, cauliflower, kale) to reduce buildup of shared pests and diseases like cabbage loopers, clubroot, and black rot. Also avoid strawberries, which can harbor pests (e.g., aphids) that are problematic for Chinese cabbage.

Common Pests and Diseases

• Pests:
  • Cabbage Worms & Loopers – These include imported cabbageworms, cabbage loopers, and diamondback moth larvae. Use row covers early in the season to prevent egg-laying, handpick larvae when feasible, and apply Bacillus thuringiensis (Bt) or spinosad as needed.
  • Aphids – Commonly found on young leaves and undersides. Use a strong water spray to dislodge them, or introduce beneficial insects like lady beetles and lacewings.
  • Flea Beetles – These tiny jumping beetles chew small holes in leaves, especially on seedlings. Protect plants with floating row covers during early growth. Yellow sticky traps may help monitor populations.

• Diseases:
  • Clubroot – A serious soilborne disease. Rotate out of Brassica crops for at least 3–4 years. Maintain soil pH at 7.0 or higher to inhibit spore development, and ensure good drainage. Liming acidic soils to achieve the desired pH can be an effective component of an integrated clubroot management strategy.
  • Black Rot – A bacterial disease that spreads via splashing water and infected seed. Use certified disease-free seed, remove infected plants, avoid overhead irrigation, and rotate crops.
  • Downy Mildew – A fungal-like pathogen that causes yellow patches and grayish mold on leaf undersides. Reduce leaf wetness by spacing plants adequately, irrigating early in the day, and removing affected leaves. Fungicides may be necessary under high disease pressure.

Harvesting

Harvest Time:

• Chinese cabbage is typically ready for harvest 7 to 10 weeks after planting, depending on the variety and environmental conditions. Heads should be firm, dense, and well-formed when gently squeezed. The outer leaves should appear healthy and green, with minimal yellowing. For baby Chinese cabbage, you can harvest earlier—around 5 to 6 weeks after sowing—when heads are smaller and more tender.
• The crop may also be harvested earlier as leafy greens before head formation, although flavor and texture are best when the heads are fully developed. It is important to harvest before seed stalk formation (bolting) occurs, especially in spring plantings, and prior to hard frost in the fall. Mature Chinese cabbage does not hold well in the garden and should be harvested promptly to avoid bolting and decline in eating quality.

Harvesting Tips:

• Use a sharp knife or garden shears to cut the entire head at the base, just above the soil line. Retain a few outer wrapper leaves to protect the head during handling and storage. Remove any damaged or yellowed outer leaves before bringing indoors. If cool weather persists and the heads are not yet mature, you may delay harvest slightly and leave the plants in the ground for a short period, but monitor closely for pests and signs of bolting.
• Unlike round-headed cabbage, Chinese cabbage is less cold-hardy and will not store well in the field once mature. While it can tolerate light frosts, extended exposure to freezing temperatures will damage the heads and reduce quality.

Storage:

• For short-term storage, place the harvested heads in a perforated plastic bag in the refrigerator. Ideal conditions are 32°F to 40°F (0°C to 4°C) and 90–95% relative humidity. Under these conditions, Chinese cabbage may store well for 2 to 3 weeks.
• For longer storage beyond what typical home refrigerators can provide, a cold, moist environment, such as a traditional root cellar, is required. Without such conditions, cabbage will gradually lose crispness and quality.

Preservation:

A traditional and effective way to preserve Chinese cabbage is through fermentation. The most well-known examples are sauerkraut (European style) and kimchi (Korean style). Chinese cabbage can be used in place of green cabbage in sauerkraut, producing a more tender, less crisp texture. Both sauerkraut and kimchi will store for several weeks in the refrigerator, and can be preserved longer by freezing or canning (using a boiling water bath method for sauerkraut).

Propagation

• Produce New Plants From: Seeds

Culinary Uses

Chinese cabbage boasts a mild yet subtly sweet flavor that lends itself to diverse cooking methods. In salads, its crisp texture and light taste make it a refreshing alternative to lettuce or standard cabbage. A common ingredient in stir-fries, it’s often tossed with garlic, ginger, and sauces like soy or oyster sauce to infuse a savory depth. The broad white ribs maintain their crunch under brief high-heat cooking, while the green leaf portions become tender.

Pickling is another popular preparation: Chinese cabbage forms the base of kimchi in Korean cuisine, where it’s salted, spiced with chili, and fermented to develop tangy, spicy flavors. Freshly pickled leaves also appear in Chinese hot pot or Japanese nabe (stew) dishes. Stir-frying with thinly sliced pork or chicken is a staple in many East Asian households, combining vegetables, protein, and seasonings in a single wok.

When cooked gently in soups, Chinese cabbage adds a clean, vegetal note that complements noodles, dumplings, and mild broths. Braised dishes benefit from its ability to absorb sauces while retaining some structure, making it a crowd-pleasing addition to hot pots and casseroles. Even in Western kitchens, it can substitute for romaine lettuce or collard greens in wraps or roll-ups. Its neutral flavor profile pairs well with sesame oil, chili peppers, and bright herbs like cilantro. Whether served raw, fermented, or cooked, Chinese cabbage delivers a versatile option for home cooks seeking both nutrition and flavor.

In conclusion, Chinese cabbage is a rewarding crop for gardeners willing to manage its cool-season needs and moderate care requirements. By providing consistent moisture, carefully timing plantings to avoid heat stress, and maintaining proper pest and disease prevention, you can enjoy a bountiful harvest of crisp, flavorful heads that lend themselves to a wide range of culinary creations.

References

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• Smith, P. (2025, January 30). Cabbage & Chinese Cabbage | Home & Garden Information Center. Home & Garden Information Center. https://hgic.clemson.edu/factsheet/cabbage-chinese-cabbage/
• Planting Chinese cabbage. (n.d.). Yard and Garden. https://yardandgarden.extension.iastate.edu/article/1996/6-28-1996/chinesecab.html
• Cabbage, Chinese. (2019, October 1). College of Agricultural Sciences. https://horticulture.oregonstate.edu/oregon-vegetables/cabbage-chinese
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• Texas A&M AgriLife Extension Service. (2011). Growing Chinese cabbage in Texas [PDF]. Texas A&M AgriLife Extension. https://aggie-horticulture.tamu.edu/vegetable/wp-content/uploads/sites/10/2011/10/chinesecabbage.pdf
• University of Arkansas Cooperative Extension Service. (n.d.). Growing Chinese cabbage [PDF]. University of Arkansas Division of Agriculture. https://www.uaex.uada.edu/publications/PDF/FSA-6066.pdf