Heirloom, Non-GMO, Open-Pollinated. Long a staple in Japan, this heirloom Chinese cabbage variety produces large, barrel-shaped heads with succulent midribs. Its tender leaves have a mild, sweet cabbage flavor that complements other vegetables, whether cooked in stir-fries or soups, pickled as kimchi, or eaten fresh.

Growing Instructions: ‘Aichi’ cabbage can be started indoors or sown directly outdoors. Note that cabbage is a heavy feeder and consequently needs an even supply of nutrients. Mulching will reduce weeds and keep soil temperature moderate and moisture even.

Start Indoors:

• 4-6 weeks before the last frost
• Sow seeds indoors 1/4” to 1/2” deep
• Germination: 6–10 days.
• Transplant outdoors when seedlings have 3–4 true leaves
• Space rows 18” to 24” apart
• Light: full sun
• Soil: rich and well-draining
• Water consistently

Direct Sow:

• Sow seeds 1/4” to 1/2” deep
• Space rows 18” to 24” apart
• Light: full sun
• Soil: rich and well-draining
• Water consistently