Michihili Cabbage


Brief description:

Chinese cabbage is said to be nutritionally beneficial and is the main ingredient in kimchi, the national dish of Korea. Michihili Cabbage has a cylindrical head that averages 6-18″ tall by 4″ in diameter with dark-green leaves and a well-blanched interior. Relative maturity varies from 55 to 100 days.

37 in stock

Michihili Cabbage
Days to Full Maturity: 70 Days in
Non-GMO – Heirloom – High Germination Rate

Minimum Seed Count: 200

Michihili cabbage is a Chinese heirloom that is perfect for pickling, stir-fries, hot pots, and of course kimchi. Michihili cabbage has a delicate, tender, mildly sweet but peppery flavor, and is just delicious. Michihili cabbage grows upright in a cylindrical shape, it gets to be 6-8 inch wide and has loose tapering heads that can grow up to 18 inches tall. The leaves are wrinkled crisp creamy leaves that are light green at the base and have dark green tips with white veins. This cabbage is super easy to grow for those that enjoy growing and cooking Asian cuisines.


How to grow:

Michihili Cabbage grows quickly in cool weather with fertile soil. You can prepare the soil with compost or organic matter; Michihili Cabbage prefers full sun or partial shade and grows best in temperatures from 45-75 F (7-24 C (perfect for southern fall temps). Make sure you have an area with full or partial sun, availability to water them twice a week, and compost to add to your soil. With those three things, the Nampa Michihili Cabbage should thrive! Direct sowing seeds work best, 4-6 weeks before the last spring frost. Plant Michihili Chinese Cabbage seeds 1/4” deep 12” apart in rows that are 12” apart germination should take place in about 10 days. If planting in the fall direct sow in July- August. Keep the soil evenly moist for the healthiest growth. If the sun gets too hot, Chinese cabbage tends to “bolt” or go to seed in long periods of heat. In warmer climates, seeds could be sowed in the shade to be protected from heat.


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