Chinese cabbage and pak choi are the quick starters among the cabbages: mild, tender, fast and ideal for wok, salad and soup. Whoever knows them values them as the perfect follow-on crop that fills an empty summer bed again in a few weeks.
Yet many fail at the first attempt, and almost always for one reason: they sow too early. Sown in high summer, both bolt instead of forming a head. The trick lies in the right timing. This article explains why late sowing is the key and how both succeed.
In summer they bolt, from late July they behave
Chinese cabbage and pak choi react to the long day like spinach. As long as the days are long and hot, they tend to bolt: they form a flower stalk and turn bitter instead of forming a head or a firm rosette. That is why the classic spring or summer sowing is risky.
The solution is sowing from late July into mid August. In the then shortening days and milder temperatures both grow briskly and reliably and are ready in time before the first frosts.
The two Asian cabbages compared
- Chinese cabbage
Forms a firm, elongated head and needs about ten weeks. Mild and crisp, raw in salad or cooked. Keeps for a few weeks in a cool cellar.
- Pak choi
Faster still, often ready in six to eight weeks. It forms no head but a loose rosette with crisp white stems, ideal for the wok.
- Fast follow-on crop
Both fill, as quick latecomers, the bed that beans, peas or early potatoes have cleared. No space stays unused.
- Moist and nutrient-rich
Both want even moisture and good soil. Drought stress promotes bolting and makes the leaves tough and bitter.
The star for the wok: pak choi
Pak choi is the ideal vegetable for the impatient. It grows so fast that a staggered sowing pays off: a small portion every two weeks, and you harvest fresh rosettes all through autumn.
Young plants you can harvest whole as a tender baby rosette, larger ones leaf by leaf. Whoever cuts the whole head leaves the stump standing, it often sprouts again.
How you grow Chinese cabbage and pak choi
Sow only from late July
From late July into mid August, sow straight into the bed or into pots. Earlier sowing almost always leads to bolting.
Keep moist and nutrient-rich
Both are hungry feeders with a thirst. Keep evenly moist, that prevents drought stress and thus bolting.
Protect from flea beetles
Young Asian cabbages are popular with flea beetles, which riddle the leaves with holes. A fine net and moist soil keep them off, see Protecting cabbages.
Harvest before the frost
Pak choi after six to eight weeks, Chinese cabbage after about ten. Both tolerate light frost, but bring the firm Chinese cabbage in before hard frost.
Not in high summer but from late July, keep moist and protect the young ones from flea beetles. Then the empty bed fills in weeks.
The core rule for Chinese cabbage and pak choi
Frequently asked questions
Why does my Chinese cabbage bolt instead of forming a head?
Usually it was sown too early. In long summer days and heat, Chinese cabbage forms a flower stalk instead of a head. Sow only from late July, when the days are shortening, and keep the soil evenly moist, then it reliably forms heads.
When do you sow Chinese cabbage and pak choi?
Best from late July into mid August for the autumn harvest. In the shortening days both grow briskly and do not bolt. Pak choi can be sown in stages every two weeks, for a continuous harvest.
What is the difference between Chinese cabbage and pak choi?
Chinese cabbage forms a firm, elongated head and needs about ten weeks. Pak choi forms no head but a loose rosette with crisp white stems and is often ready in six to eight weeks. Both are mild and ideal for the wok.
Where do the little holes in the leaves come from?
They are usually flea beetles, small jumping beetles that riddle young cabbage leaves with holes. They love dry, warm beds. Keep the soil moist and cover the young plants with a fine net, then the problem disappears.
Do Chinese cabbage and pak choi tolerate frost?
Both tolerate light frost and even turn a little milder for it. Pak choi can be left standing longer, the firm Chinese cabbage you bring in before hard frost. Stored cool and dark, Chinese cabbage then keeps for a few more weeks.
