Chinese Cabbage Seeds
Whether it's encountered in a Chinese stir-fry, pickled in Korean Kimchee or used in Japanese soups or sukiyaki, Chinese cabbage plays a principal role in Asian cuisine. Its mild delicate flavor makes it a welcome addition to a salad or sandwich, but it also makes the cabbage vulnerable to overcooking. In Asia, the vegetable is an important source of nutrition in winter. It is typically pickled in Japan and Korea and dried in China to be included in soups during the cold season. The varieties below represent the three main types of Chinese cabbage: barrel-shaped, cylindrical, also called Michihili, and loose-leaf.
Chinese Cabbage - Sprouting Seeds
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Chinese Cabbage Seeds - Aichi
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Chinese Cabbage Seeds - Mini Napa #2 - Hybrid (Treated)
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Chinese Cabbage Seeds - Chun Yeon Gold - Hybrid
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Chinese Cabbage Seeds - Kyoto No. 3
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Chinese Cabbage Seeds - Spring Crisp - Hybrid
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Chinese Cabbage Seeds - Mini Kisaku 50 - Hybrid
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Chinese Cabbage Seeds - Hwi Mo Ri - Hybrid
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Chinese Cabbage Seeds - Blues - Hybrid
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Chinese Cabbage Seeds - Kogane
Chinese Cabbage Seeds - Matsushima No. 2
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Chinese Broccoli Seeds - Ryokuho - Hybrid
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Chinese Cabbage Seeds - Yukina Savoy
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Chinese Cabbage Seeds - Osaka Shirona
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Chinese Cabbage Seeds - Vitaminna
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Chinese Cabbage Seeds - China Gold - Hybrid
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Chinese Cabbage Seeds - Maruba Santoh Round
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Chinese Cabbage Seeds - Green Rocket - Hybrid
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Chinese Cabbage Seeds - Bae Moo Chae - Hybrid
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