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. As its name suggests, this variety hails from the Aichi Prefecture, where its flavor and versatility has made it a staple for centuries. 60-70 days. Photo courtesy of Seed Savers Exchange.
Plant 20-30″ apart in rows 24-36″ apart in full sun, cool moist soil.
Fall Harvest variety
Late-season vegetables adapted to tolerate both the heat of late summer and the cool nights of fall. Harvest in late summer or fall. See our Fall & Winter Vegetable Guide for specific planting/harvest times & freeze-out temperatures.
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