Pak choi thrives best on moderately heavy, nutrient-rich soil in the sun or semi-shade. In addition to a sufficient supply of water, the bed should also be regularly hoed. We recommend a sowing depth of 1-2 cm and a distance between rows of at least 15 cm. The growth process takes 8-10 weeks from sowing until harvest.
In addition to many vitamins, such as beta carotene, vitamin C and B vitamins (especially folic acid), pak choi also contains iron, potassium and calcium, which is why it is considered one of the mineral-rich vegetable varieties.
The stems and outer leaves of the pak choi should be dark green and crisp. Depending on the freshness of the product, the outer leaves are removed if necessary. Subsequently, the pak choi is thoroughly washed, dried and cut as required. Pak choi is suitable for use raw in a wonderfully fresh salad, and steamed or cooked as a tasty side dish to many meals. The cooking time is only 2-3 minutes. The taste of the leafstalks of the pak choi is reminiscent of Chinese cabbage leaves, but they have a slight hint of hot spiciness. The leaves of the pak choi, on the other hand, have a mild taste compared to typical cabbage.
Pak choi can easily be stored in the fridge for 1-2 days. For this purpose, it is wrapped in a damp cloth or left in packaging complete with air holes.