Chinese Cabbage Pe-Tsai

Franchi - Chines Cabbage Pe-Tsai

The Oriental Crispy Heart: Chinese Cabbage Pe-Tsai

Unlock the secret to authentic Asian cuisine with Chinese Cabbage Pe-Tsai. Often known as "Napa Cabbage," this variety produces large, barrel-shaped heads tightly packed with tender, crinkled leaves and crisp white ribs. Unlike the tough, rubbery texture of traditional winter cabbages, Pe-Tsai is prized for its delicate, melting texture and sweet, subtle flavour. It is a fantastic crop for the UK and Irish vegetable garden, specifically adapted to thrive in our cool autumns, producing heavy heads that store surprisingly well into the winter months.

• The "Kimchi" King: This is the specific variety required to make authentic Kimchi. Its leaves are sturdy enough to ferment but tender enough to absorb spicy marinades perfectly.

• Gentle Digestion: Many people find Pe-Tsai much easier to digest than standard Western cabbages. It lacks the strong sulfur compounds, making it lighter on the stomach.

• Versatile Texture: It offers the best of both worlds: the leaves are soft like lettuce, while the thick white ribs provide a satisfying, watery crunch like celery.

• Great Storage: despite its delicate appearance, a tight head of Pe-Tsai can keep for weeks in a cool fridge or root cellar, providing fresh greens well into winter.

Master Gardener's Tip: The Golden Rule of Timing

The absolute most important secret to growing Pe-Tsai in the UK and Ireland is ignoring the spring sunshine. If you sow this seed in April or May, the lengthening days will cause the plant to panic and "bolt" (send up a flower spike) before it forms a head. Pe-Tsai is strictly a "short-day" plant. For firm, heavy heads, you must wait and sow after the summer solstice (late June to early August). By growing it into the shortening days of autumn, the plant remains calm and focuses entirely on leaf production, giving you a perfect harvest in October or November.

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