If you are using seeds, sow the seeds in post about six weeks before the last frost and plant them outdoors 12 -15 inches apart just before the last frost. The sow your plants directly into your garden about 90 days before the first fall frost date. Then thin them out to 12- 15 inches apart.
When you want to plant your Chinese cabbage, your soil needs to be well-dug loaded with plenty of organic matter.
Keep your eyes on your Chinese cabbage plants for pests such as flea beetles, slugs, and cabbage caterpillars. Keep your crop over with floating row covers by using traps or barriers to protect from slugs.
The soil has to always be moist. You will always need to shadow hoe to keep the weeds down and not damage the roots.
Putting organic materials down before the weather starts to warm up in late spring, this will retain some moisture, suppress weeds and keep the soil cool. The soil where you have your Chinese cabbage plants needs a high-nitrogen liquid fertilizer every other week.
Chinese cabbage can be used at any stage, from seedling to fully formed heads. Young plants are best cooked lightly. The mature plants produce tight heads and can be used in salads or shredded and lightly cooked.
When you are gathering your Chinese cabbage plants, cut the whole plant at soil level, and remove the outer leaves until you reach clean leaves that are tightly wrapped around the pale tender heart, `which is the part to eat.
Here are some different varieties of Chinese cabbage.
Blues- is a quick-growing, barrel-shape cultivator, good for spring or summer sowing (55 days)
Michichli- is an older cultivator with a cylindrical head up to 18 inches.
Orient Express- is an older quick-maturing barrel-shaped cultivator.
Two Seasons- a squat cultivator that is bolt-resistant can be sown spring or fall (65 days)
Wong Bok- an older squat type about 9 inches tall, is best for a fall or winter harvest.
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