Feld während der Ernte
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Chinese cabbage

Brassica rapa ssp. pekinensis

ChinakohlBluccoli Kohlrabi 


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Maritime climates with stable, relatively high humidity and low temperature fluctuations are ideal for growing Chinese cabbage. Because it gains so much mass in such a short space of time, Chinese cabbage requires a great deal of water and nutrients. Medium-heavy to heavy, deep soils with a sufficient supply of humus are therefore good conditions for successful growing.


100 g of Chinese cabbage provide 55 kilojoules (kJ) of energy and contain around 94 g of water, 1.5 g of protein, 0.2 g of fat, 2.2 g of carbohydrate and 1 g of fibre. When it comes to vitamins and minerals, it also contains 105 mg of calcium, 0.8 mg of iron, 65 mg of sodium, 300 RE of vitamin A and 45 mg of vitamin C. Thanks to the mustard oils and amino acids it contains, Chinese cabbage does not cause bloating like other cabbage varieties. Especially when steamed in milk, it is easier to digest, has only a subtle cabbage smell and taste, and remains crispy, fresh and in shape for hours when prepared as a salad.


Extremely versatile, Chinese cabbage combines all the advantages of lettuce, white cabbage, endives and savoy cabbage. It is equally ideal as a salad or eaten warm. Popular additions to a Chinese cabbage salad include apple and orange pieces, mandarins, kiwi, peach etc. Eaten warm, Chinese cabbage is prepared in the same way as white and savoy cabbage: remove the loose outer leaves, cut off the bottom end, wash the head and separate or chop the leaves. It takes barely ten minutes to cook. Chinese cabbage is a delicious accompaniment to meat and fish dishes.


Chinese cabbage will stay fresh for a week in the vegetable drawer of a fridge. Another advantage of Chinese cabbage is that it remains crunchy and fresh even after several hours, even when dressed.