Cabbage"aichi"main Ingredient in Kimche 2000 Seed, Plant Spring/summer/early Fall Chinese Cabbage Whether it's encountered in a Chinese stir-fry, pickled in Korean Kimchee or used in Japanese soups or sukiyaki, Chinese cabbage plays a principal role in Asian cuisine. Its mild delicate flavor makes it a welcome addition to a salad or sandwich, but it also makes the cabbage vulnerable to overcooking. In Asia, the vegetable is an important source of nutrition in winter. It is typically pickled in Japan and Korea and dried in China to be included in soups during the cold season. The varieties below represent the three main types of Chinese cabbage: barrel-shaped, cylindrical, also called Michihili, and loose-leaf. Aichi Brassica rapa Pekinensis group Aichi Cool season annualThis traditional variety from the Aichi Prefecture of Japan produces large barrel-shaped heads with succulent mid ribs. The tender leaves have a mild flavor. Chinese cabbage is the main ingredient in kimchee "the national dish of Korea" that is pickled with garlic, ginger, and red peppers. Approx. 450-650 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.) Maturity: Approx. 70 days Planting season: Spring or late summer/early fall Cultivation: Chinese cabbage prefers cool temperatures for its main growing season. This variety is a fall to winter harvest type but can also be sown in spring. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Exposure to frost or prolonged temperatures below 50F may result in bolting.