Aichi, Heirloom Chinese Cabbage Seeds

Aichi, Heirloom Chinese Cabbage Seeds — Traditional Dento Yasai From Aichi Prefecture, Japan | Barrel-Shaped Heads, Mild Sweet Flavor

Aichi Chinese Cabbage (Brassica rapa var. pekinensis ‘Aichi’) is a very old traditional variety — a dento yasai (traditional vegetable) from the Aichi Prefecture of Japan with deep culinary roots. Large, barrel-shaped heads with succulent bright white midribs and tender light green leaves deliver a mild, sweet cabbage flavor that complements other vegetables beautifully whether prepared fresh, cooked, pickled, or stir-fried. Chinese cabbage has qualities similar to lettuce — crisp with a slightly peppery taste — and performs better in warm climates than other cabbage types. 70 days to maturity.

Why Grow Aichi?

• Traditional dento yasai — centuries-old Japanese heritage variety from Aichi Prefecture
• Large barrel-shaped heads — succulent bright white midribs, tender light green leaves
• Mild, sweet flavor — high water content; takes on sweet, juicy character when cooked
• Warm-climate friendly — performs better in warmer conditions than other cabbage types
• Regrows after harvest — cut high in fall and small heads will regrow from the stub
• Open-pollinated heirloom — save seed year after year

In the Kitchen

• Stir-fry: Add during the last stages of cooking with meats — softens beautifully and absorbs surrounding flavors
• Sukiyaki & yosenabe: Classic Japanese hot pot addition
• Ohitashi: Blanch and dress with soy sauce and sesame
• Tsukemono (pickling): Salt-pickle whole leaves or shred for quick Japanese-style pickles
• Fresh salad: Eat raw — crisp, mild, slightly peppery; high water content makes it refreshing
• Soups: Add to miso soup, nabe, or broth-based soups
• Preserve: Dry or pickle for long-term storage

Other Common Names

Chinese Cabbage, Wong bok, Da bai cai, Huang ya cai, Jie qiu bai cai, Hakusai.

From Our Gardeners

“If you live in a region that has warmer summers, try planting Chinese Cabbage in a partial shade area or use floating row covers to prevent bolting. Rotate plants of the cabbage family with other vegetables to reduce pest issues.”

Growing Notes

Sow in spring while soil is still cool, or again in late summer for fall harvest. Plant in fertile, well-draining, slightly alkaline soil (50–60°F soil temp) in full sun. Keep soil consistently moist. Apply a balanced fertilizer — Chinese cabbage is a heavy feeder. Companion planting tip: Oats planted nearby help prevent clubroot and other soil-borne diseases, increase growth, and attract beneficial insects.

Bolting warning: If plants experience late spring frosts or more than a week of nights below 50°F, they are likely to bolt once warm weather returns. For spring harvest, transplant seedlings with 5–7 true leaves raised at 60–70°F.

Harvest: Harvest when heads reach desired size. In fall, cut heads high — leaving the base intact allows small heads to regrow from the stub. Chinese cabbage can tolerate a light frost in fall, but harvest all heads before a hard freeze (28°F).

Watch for: Flea beetles, cabbageworm, cutworms, cabbage root flies, aphids, clubroot, and other fungi. Maintain good garden hygiene to limit issues.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.