I can hardly wait to make a batch of Kimchi (fermented Chinese cabbage and vegetables). The “Hilton” Chinese cabbage is ready to harvest. A few more ingredients and I’ll be ready to go.
Brassica rapa sub. Pekinensis is the famed Napa cabbage used for stir fry, saute and Kimchi. Kimchi in its varied forms is a favorite of Korean cuisine. This spicy, highly seasoned fermented cabbage is a staple of the Korean diet. Plus, fermented foods are bursting with beneficial bacteria to boost digestive health.
The “Hilton” Chinese cabbage is an open pollinated variety. My observations of this Chinese cabbage indicate a vigorous growth similar to hybrids. It performs well in warm/hot weather. Other open pollinated varieties would have bolted (gone to flower) by now. It is truly a remarkable variety!!
“Hilton” Chinese cabbage may be obtained at Baker Creek Heirloom Seed Company. http://www.rareseeds.com/chinese-cabbage-hilton/