Pak choi cabbage cultivation and preparation. Pak choy, Chinese cabbage Preparing vegetable seedlings

The speed and ease of cooking at maximum, as well as the relatively neutral taste and delicate texture, provide pak choi with many advantages over other cruciferous vegetables. It is not surprising that children like this type of cabbage more. (In our family, pak choy has always been the children's favorite leafy vegetable.)

In this issue - available recipes making super-nutritious pak choi. According to expert opinion, to be effective, you need to consume at least ¾ cup of cruciferous vegetables daily. And even better - twice as much. I hope the recipes here will make this task easier. (When the function is weakened thyroid gland It is recommended to use recipes that include heat treatment cabbage - steam for at least 2-3 minutes).

Shredded Chinese Cabbage Salad

Yield 8 servings

Ingredients:

• ¼ cup rice vinegar (can be replaced with apple cider vinegar)
• 1 tbsp. sesame oil
• 2 tsp sugar (or honey or
• 2 tsp mustard (preferably Dijon)
• ¼ tsp. salt
• 2 medium sized carrots, grated
• 2 green onions, finely chopped

Preparation:

1. Mix in large capacity vinegar, sugar, mustard and salt until the sugar granules dissolve.
2. Add cabbage, carrots and green onions. Mix everything with dressing.

Nutritional properties: per serving: 36 calories, 2 g fat, 0 g sat., 0 mg cholesterol, 135 mg sodium, 4 g carbohydrates, 1 g fiber, 1 g protein, 100% DV vitamin A, 43% DV vitamin C, 39% DV vitamin K, 10% folate DV, GL 2

Chinese cabbage salad with creamy dressing

Yield 8 servings

Ingredients:

• 1/3 cup low-fat sour cream (or vegan alternative)
• 1/3 cup good quality mayonnaise
• 2 tbsp. vinegar (apple, white wine or rice)
• 2 tsp sugar (or honey or)
• 1/2 tsp. salt with celery powder (or replace with 1/4 tsp sea)
• 1/4 tsp. sea ​​salt
• 6 cups finely shredded Chinese cabbage (about 500g)
• 1 large green apple, grated
• 1 large carrot, grated
• 1/2 cup red onion, thinly sliced

Preparation:

1. Mix sour cream (or substitute), mayonnaise, vinegar, sugar (honey), salt in a large container until a homogeneous consistency is obtained.
2. Add cabbage, carrots, apple and onion. Mix all.

Nutritional characteristics: Per serving contains 71 calories, 4 g fat, 1 g sat., 7 mg cholesterol, 270 mg sodium, 7 g carbohydrates, 1 g fiber, 1 g protein, 74% DV of vitamin A, 43% DV of vitamin C, 49 % DV for vitamin K, 9% DV for folate, GL 3

Pak choi salad with tangerines

Yield 8 servings

Ingredients:

• 6 cups chopped pak choi (about 500g)
• 1 bunch green onions (about 6-8), chopped
• ¼ cup sliced ​​almonds, lightly toasted
• 1 jar (220 g) canned tangerines, drained
• 2 tbsp. olive oil
• 3 tbsp. rice vinegar
• 1 tbsp. + 1 tsp. sugar or honey (or)

Preparation:

1. In a large bowl, combine pak choi, onions, almonds and tangerines.
2. In a smaller bowl, combine olive oil, vinegar, sugar (honey) and soy sauce. Season the salad with the prepared mixture.

Nutritional properties: Per serving contains 100 calories, 6 g fat, 1 g sat., 0 mg cholesterol, 173 mg sodium, 11 g carbohydrates, 2 g fiber, 3 g protein, 63% DV of vitamin A, 73% DV of vitamin C, 66 % DV of vitamin K, 12% DV of folate, 8% DV of calcium, GL 4

Braised pak choi with ginger

Ready in 5 minutes. Good served as a side dish.

Yield 4 servings

Ingredients:

• 1 tbsp. olive oil
• 1 tbsp. freshly chopped ginger
• 1 clove garlic, minced
• 8 cups shredded pak choi
• 2 tbsp. lightly salted soy sauce (to use gluten free)
• Salt and pepper to taste

Preparation:

1. Heat oil in a frying pan (not until hot). Add garlic and ginger. Cook for one minute.
2. Add pak choi and soy sauce and simmer for another 3-5 minutes over medium heat or until the leaves are wilted and the stems are juicy-soft. Add salt and pepper to taste.

Nutritional properties: Per serving contains 54 calories, 4 g fat, 0 g sat., 0 mg cholesterol, 318 mg sodium, 4 g carbohydrates, 2 g fiber, 3 g protein, 125% DV of vitamin A, 65% DV of vitamin C, 66 % DV of vitamin K, 13% DV of vitamin B6, 16% DV of folate, 14% DV of calcium, 10% DV of iron, 16% DV of potassium, 88 mg Omega 3, GL 2

Lo mein with vegetables - Chinese noodles

Yield 6 servings

Ingredients:

• 230 g noodles or vermicelli (for the HD diet, use gluten-free ones)
• ¾ tsp sesame oil
• ½ tsp vegetable oil (I used avocado)
• 3 cloves garlic
• 1 tsp grated fresh ginger
• 2 cups chopped pak choi
• ½ cup chopped green onions
• 2 cups grated carrots
• Approximately 150-170g firm tofu (organic), drained and diced
• 6 tbsp. rice vinegar
• ¼ cup tamarind sauce or plum jam (can substitute 2 tbsp honey or to taste)
• ¼ glass of water
• 1 tsp lightly salted soy sauce (to use gluten free)
• ½ tsp red hot pepper flakes (or to taste)

Preparation:

1. Cook spaghetti or vermicelli according to package instructions. Drain the water and place in large capacity for mixing. Stir in sesame oil.
2. Heat oil in a large nonstick skillet (or wok) over medium heat. Add garlic and ginger, simmer, stirring for 10 seconds.
3. Add pak choi and onion, simmer for another 3-4 minutes until the cabbage is slightly softened.
4. Add carrots and tofu and simmer for another 2-3 minutes or until carrots soften.
5. In a separate small saucepan, combine vinegar, plum jam (or honey), water, soy sauce and red pepper flakes. Heat with constant stirring over low heat until a homogeneous consistency is obtained.
6. Mix together spaghetti, vegetables and dressing. Ready to serve.

Nutritional properties: 1/6 recipe 202 calories, 3 g fat, 1 g sat., 32 mg cholesterol, 88 mg sodium, 34 g carbohydrates, 3 g fiber, 8 g protein, 154% DV vitamin A, 17% DV vitamin C, 38 % DV of vitamin K, 33% DV of vitamin B1, 13% DV of vitamin B2, 19% DV of vitamin B3, 10% DV of vitamin B6, 27% DV of folate, 14% DV of iron, 10% DV of potassium and magnesium, GL 20

Hearty spaghetti with pak choi

As a result of this “meeting of East and West” (not uncommon nowadays) a dish with pak choy tasted amazing “ a la Italy". It will not leave anyone indifferent! For better texture, you should choose larger cabbage, then it will retain its juiciness even after poaching.

Yield 4 servings

Ingredients:

• 1 tbsp. olive oil
• 8 cups shredded pak choi (about 600g)
• 1 sweet red pepper (bell pepper), thinly sliced
• ½ tsp red hot pepper flakes
• 5 cloves garlic, finely chopped (5 tsp)
• 1 cup vegetable broth (lightly salted)
• 4 large eggs
• 250 g spaghetti, whole grain (or BG if you are on a BG diet; for a low-carb diet - legumes or spaghetti squash)
• 4 green onions, finely chopped (½ cup)
• 50-60g grated Parmesan or Romano cheese (or vegan substitute if dairy is excluded) (about ½ cup)

Preparation:

1. Heat oil in a frying pan (but not until hot). Add bok choy bell pepper and red pepper flakes. Simmer, stirring, for 8 minutes or until the vegetables are lightly browned.
2. Add garlic, then broth. Reduce heat and simmer for 3 minutes. Add salt and pepper to taste. Keep on low heat while preparing the rest.
3. Prepare poached eggs. Pour water about 5-6 cm high into a small saucepan or frying pan, heat and bring to a low boil. Break the egg and carefully pour into slightly boiling water, do the same with the remaining eggs. Keep on low heat for about 4 minutes.
4. Cook spaghetti according to package instructions. Drain the water. Mix with cabbage. Arrange in portions, placing about 2 tablespoons of poached egg on each portion. green onions and 2 tbsp. cheese. Add salt and pepper if desired.

Nutritional properties: ¼ recipe with buckwheat noodles 403 calories, 13 g fat, 4 g sat., 222 mg cholesterol, 55 g carbohydrates, 492 mg sodium, 4 g fiber, 23 g protein, 140% DV vitamin A, 158% DV vitamin C, 98% DV of vitamin K, 27% DV of vitamins B1, B2 and B6, 31% DV of folate, 15% DV of vitamin B3 and B12, 33% DV of calcium, approximately 25% DV of iron, potassium and magnesium, 16% DV of zinc, 27% DV of selenium, GL 34.

Potato salad with salmon and pak choi

Bon appetit!

Chinese cabbage Pak Choi is widely grown in eastern countries, Europe and North America, but is almost unknown here. What is special about this vegetable, why is it worth growing in your garden? personal plot and is it difficult to do - read further in the article.

What is Pak Choi?

Chinese cabbage Pak choy or Bok choy (Brassica rapa chinensis) - refers to leafy cabbage annual plants cruciferous family. It is especially popular among residents of Southeast Asia and southern China, and is increasingly capturing the market in Europe and the USA.

The plant is not very popular in our country. It is often called: petiole cabbage, Chinese leaf cabbage or simply Chinese cabbage. The last name is not very true, since Chinese cabbage is called Chinese cabbage.

Botanical description

Pak choi is an early ripening variety. Mature plant does not create a head of cabbage, but forms a lush rosette of leaves, which reaches a height of 20 to 60 cm, a diameter of 40 to 45 cm. More reminiscent of lettuce rather than cabbage. The leaves are located on thick and fleshy cuttings with an external convexity, tightly pressed to each other. The leaf is large, tender, slightly corrugated. Based on the color of the leaf blade and petioles, there are 3 main types:

• Joi Choi. Bright flowers grow on white petioles dark green leaves.
• Shanghai Green. And the leaves and petioles are light Green colour. The leaves are slightly darker.
• Red Choi. The petioles are green, and the leaves are green below and red-violet above.

Variety Joi Choi

Shanghai Green Pak Choi

Red Choi variety

After germination, the cabbage forms a leaf rosette, and after complete ripening, it throws out an arrow with flowers. After the peduncle of varietal cabbage has matured, the seeds can be collected.

Pak choi has a branched, thin, superficial root system. The depth of occurrence does not exceed 15 cm.

Historical information

Pak-choi - known as one of the first vegetable crops which began to be grown in China, where it still occupies a special place in national cuisine and medicine.

In the 19th century it was brought to Europe, where it was liked and successfully grown.

Popular varieties

Many varieties of Pak Choi are included in the State Register of Breeding Achievements. All of them are recommended for cultivation in private farms and consumption.

Table of varieties of Pak choi cabbage:

Useful properties of Pak choy and its harm

95% of Pak choi cabbage consists of water, and also contains many vitamins (A, C, K, PP, B1, B2, B9) and minerals (potassium, calcium, magnesium, manganese, iron, sodium, phosphorus, zinc). It is a dietary product containing only 13 kcal per 100 g.

Beneficial effects on the body:

• cleanses of toxins and harmful cholesterol;
• improves vascular elasticity, normalizes blood pressure, supports the heart;
• promotes skin cell renewal;
• helps wound healing, improves blood clotting and hematopoiesis;
• used as cancer prevention;
• improves immunity.

But there are some precautions in use:

• the vegetable contains glucosinolates, which are harmful to the body if consumed in excess;
• the enzyme myrosinase, which is found in all cruciferous vegetables, negatively affects the functioning of the thyroid gland and interferes with the absorption of iodine;
  

  To prevent Negative influence enzyme, the cabbage is subjected to heat treatment.

• those who suffer from pathology thick blood and takes medications that dilute it, the use of Pak Choi is contraindicated;
• People with allergies to any types of cabbage should use with caution.

Preparatory activities before landing

You can grow Pak choi cabbage all year round in a greenhouse and in warm weather. open ground. The plant is not demanding on the composition of the soil and does not require special attention and skill from the gardener.

Location and climate

When choosing a place for a garden bed, consider the following features:

• Good warm-up. Cabbage loves a well-lit area with sun or partial shade.
• Soil moisture. Do not plant cabbage in an area where water will stagnate after rains.
• Soil acidity. Cabbage will feel best on soil with average acidity pH = 5.5-7.
• Daylight hours. The best period considered for cultivation early spring or the second half of summer-autumn. Long daylight hours at the end of May, June and July can provoke the plant to shoot arrows. In such conditions it will not be possible to get a good harvest.
  

  Pak choi cabbage shoots arrows and blooms when zoomed in daylight hours.

• Frost resistance. Seedlings are not afraid of short-term temperature drops to -4 °C.
• Predecessors. In front of the cabbage, legumes, grains, pumpkins, nightshades, and onions can grow in the garden bed.
  A bad predecessor would be any type of cabbage, turnip, radish, rutabaga.

Land preparation

Preparing the soil for planting Pak Choi begins in the fall.

Stages of work:

• Autumn digging. Dig up the bed well and remove plant roots.
• Fertilizer. Apply organic fertilizer (10 kg) and superphosphate (1 tablespoon) per 1 square meter. m.
• Soil deoxidation. If your region has acidic soils, add 1 tbsp. a spoonful of lime or 200 g of ash per 1 sq. m.
• Heavy ground. To correct the situation, add coarse sand or rotted sawdust to the area and dig it up.
• Spring digging. In spring, dig the soil to a depth of 15 cm.
• Fertilizer application. Add 1 teaspoon of urea per 1 square meter. m.

Seed preparation

Seed preparation does not require any specific actions and consists in:

• Calibration Sort through the seeds and select the largest ones. If there are not many of them, medium-sized ones will also do.
• Testing for germination. Prepare a 3% salt solution and dip the seeds in it for 5 minutes. Those that float up are collected, and those that fall to the bottom are suitable for sowing. Immediately, under running water, wash off the salt from them, and then dry them so as not to provoke premature germination.
• Disinfection. Dip the seeds in a solution of potassium permanganate, then rinse with water. This will protect the plants from fungal and bacterial diseases.
  Another way is to warm it up. For this they prepare hot water(48-50 °C). The seeds are placed in a gauze bag and immersed in water for 20 minutes. The difficulty with this method lies in controlling the water temperature.

  If the temperature is more than 50 °C, the seeds will lose germination; if it is below 48 °C, there will be no disinfection effect.

• Acceleration of germination. The seeds are placed in a container and filled with water so that it covers them. Changing the water every 4 hours, the procedure is carried out at room temperature for 12 hours.
  You can use a Nitrophoska solution (dissolve 1 teaspoon in 1 liter of water). Soak the seeds for 12 hours.
• Hardening. The seeds are placed in the lower section of the refrigerator and kept for 24 hours.

After this, the seeds are dried so that they stop sticking to the fingers and sowing begins.

How to plant Chinese kale?

There are two ways to plant Pak Choi cabbage, which will be discussed below.

Seedling method

Seeds for seedlings are sown in late March-early April. This method is good because it allows you to get an early harvest.

Sequence of work:

• Container for seedlings. Prepare required amount peat pots. It is recommended to sow the seeds immediately so as not to damage the delicate tissue during transplantation. root system. You can use peat tablets.
• Priming. Fill the pots with a potting mix; coconut substrate works well.
• Sowing seeds. You can put several seeds in each pot. And after germination, remove the weak ones.
• Closing up. The seeds are covered with soil to a depth of 1 cm.
• Place for germination. It should be warm, well warmed by the sun.

The first shoots will appear 3-5 days after sowing.

To provide yourself with a constant harvest for long time, you can sow seeds for seedlings in small quantities every 7-10 days.

You can transfer the seedlings to the garden bed or greenhouse after 3 weeks. In this case, the following scheme is followed:

• 40-50 cm – between rows;
• 20-35 cm is the distance between plants in a row, depending on the size of the variety’s rosette.

Seeds in open ground

You can sow seeds in open ground starting in April, when the ground warms up to +3-4 °C, or in July.

Sowing order:

• Method. There are 2 methods of planting in the ground:
  • Tape-line. When the seeds are glued to the tape and placed in rows. Or a furrow is made in the ground and seeds are sown in it.
  • In the holes. The bed is divided into rows; in each row, holes are made 2 cm deep every 30 cm. 2-3 seeds are placed in each hole.
• Closing up. Cover the crop with soil.
• Shelter. Cover the ranks plastic film, to maintain warmth and moisture. This will promote rapid germination.
• Shoots. The first plants will hatch in 1-1.5 weeks.

Diseases and pests, control and prevention

Cabbage resists major diseases well. Pests that may be affected are:

• Cruciferous flea beetle. The pest gnaws in the leaves big holes. You can fight it with ash or ash and tobacco dust (1:1), which is sprinkled on the soil. Another method is to cover young shoots with agrofibre.
• Cabbage whites. It is not the butterflies themselves that are dangerous to cabbage, but their caterpillars. Tobacco dust is suitable for combating. Leaves with pest eggs must be removed.
• Slugs and snails. They are removed either manually or using special baits, which can be purchased in the store and placed between the rows.

Using chemicals You should follow the instructions and do not use them during the harvest period.

Caring for Pak Choi

Caring for Chinese kale consists of:

• Thinning. It is necessary for the line-tape sowing method. Carry out the first thinning after the appearance of true leaves. Remove weak plants, leaving 10 cm between them. After the rosettes grow and the row closes, carry out a second thinning, leaving 20 cm between plants.
• Feeding. Only needed if fertilizers were not applied during planting. Enter organic fertilizers at the beginning of the growing season. A solution of mullein (1:10) or bird droppings (1:20) is suitable for this purpose.
  

• Watering. Cabbage loves abundant watering. You can use the sprinkling method, but remember that stagnant water can lead to fungal diseases.
• Weeding. Remove weeds from the garden bed in a timely manner, this will help in pest control.

When and how to harvest?

You can try the first harvest 3 weeks after planting. Cut off young leaves leaving 2-3 cm at the root, more mature leaves even higher. This will allow you to re-harvest the cut rosettes - cabbage quickly grows new shoots.

Cut leaves cannot be stored for long, so harvest as needed. If necessary, you can wrap the leaves in a damp towel and store them on the refrigerator door for up to 2 days.

If the plant was cut initial stage formation of the arrow, it can be consumed, since the leaf has not yet lost its juiciness.

Leaves more than 50 days old, for early varieties, are considered overcooked, become rough and unsuitable for food.

You can see what Pak choi cabbage looks like in the video. From it you will also learn the features of growing, caring for, harvesting and what can be prepared from vegetables.

Chinese leafy cabbage pak choi is one of the most ancient vegetable crops that began to be cultivated in China. Today it is popular in all Asian countries and is persistently moving into Europe and North America. The main reason for such a triumphant procession is the unpretentiousness of this variety and a huge number of useful qualities.

Description of Chinese cabbage pak choi

There are different points of view as to which group of plants the Chinese pak choi belongs to. Carl Linnaeus, for example, identified it in separate species. This culture is often combined with Chinese cabbage. IN State Register breeding achievements approved for use on the territory of the Russian Federation, Chinese cabbage is designated as a separate item.

IN different countries and in localities the culture has different names. The Chinese themselves call pak choy an oil vegetable, since oil is made from its seeds. Other fairly well-known and common names for Chinese kale: petiole cabbage, white cabbage, mustard cabbage, celery cabbage and even horse ear cabbage.

The appearance of the vegetable is more reminiscent of large-leaf lettuce than traditional cabbage.

This variety does not form a head of cabbage. It has an erect, semi-spreading or compact leaf rosette, the diameter of which can reach more than 35 cm. Powerful fleshy petioles are tightly pressed to each other, and have an outer convexity in the lower part of the plant. The leaf of the crop is large, tender, slightly corrugated. Depending on the variety, the height of the plant can vary from 10 cm to half a meter. There are three varieties of pak choi, differing in the color of the leaf blades and petioles:

Table: Chinese cabbage varieties included in the State Register of Breeding Achievements

Photo gallery: varieties of Chinese cabbage pak choi

The value of the variety Krassa Vostochka: high yield, uniformity of plants, resistance to diseases and bolting. The first harvest of green Chinese cabbage of the Lastochka variety is possible 15 days after germination when 7–10 leaves are formed.
Kholodok is an early-ripening (35–40 days) hybrid for early spring and summer-autumn cultivation in open and protected ground. The value of the Chinese cabbage variety. Four seasons: disease resistance, intensive growth. Goluba is a mid-season (75–85 days) hybrid for early spring and summer-growing. autumn cultivation in open and protected ground Chinese cabbage Chingensai is a dietary plant that helps to lose excess weight, which increases the body's resistance to diseases. The Chinese cabbage variety Vesnyanka is resistant to premature stemming, relatively resistant to mucous and vascular bacteriosis and clubroot. Chinese kale of the Pamyati Popova variety has an excellent taste and high yield (up to 10.0 kg/kg/m2). You cannot delay the spring sowing of Chinese kale of the Alyonushka variety: with a day length of more than 13 hours, there is a high probability of plant stemming

Beneficial properties of pak choy and its harm

Pak choy cabbage has a number of beneficial qualities for the human body:

• the vegetable is low in calories. 100 g of product contains only 13 kcal, so it is ideal for those who want to stay in good shape;
• helps remove toxins and bad cholesterol from the body;
• cabbage leaves contain a large number of ascorbic acid and other useful vitamins;
• systematic consumption of vegetables has a beneficial effect on the elasticity of blood vessels and the renewal of skin cells;
• cabbage juice has a wound-healing effect;
• leaves and roots are saturated with microelements, fiber and natural amino acids lysine.

This variety of cabbage is literally loaded with anti-cancer agents and combines many other beneficial qualities.

Chinese pak choi cabbage is very healthy, but in some cases it can harm the body:

• This variety should not be consumed by people with an allergic reaction to any type of cabbage;
• It is also contraindicated for persons with poor blood clotting.

It must be remembered that excessive consumption of vegetables, like other foods, can affect hormonal background body.

Features of growing Chinese cabbage pak choi

Overall, this variety of cabbage is easy to grow. It is not capricious and generous with its harvest, but has a number of features compared to its relatives from the Cabbage family:

Pak choy belongs to the category of cold-resistant and early-ripening crops

Sowing Chinese kale

Pak choy can be grown by direct sowing of seeds in the ground or through seedlings. To prevent the cabbage from going to waste, it is important to follow the planting dates. When planting directly in open ground, this is done early - in April, so that the main growing season does not fall during long daylight hours. According to gardeners, the highest quality and bountiful harvest gives August sowing of seeds.

May-July is a bad time to sow pak choy. During long daylight hours, cabbage will quickly bloom and you will not get a high-quality harvest.

When grown by seedlings, sowing of Chinese leaf is carried out in March, so that by the end of April there will be full-fledged seedlings for planting in open ground. If you plan to grow Chinese kale in a greenhouse, then the seeds for seedlings are sown in February, so that in March the pak choy seedlings have a well-developed root system, 4-5 true leaves and are ready for transplanting into the ground.

When deciding on a site for Chinese kale, it is important to take into account the basic rule of crop rotation: do not plant the crop where cabbage or other cruciferous vegetables were grown last year. This is very important requirement, since these plants have common pests.

Kale is grown on sunny places: the shadow should not remain on the site for more than 3 hours

Chinese kale does not have any special requirements for soil nutrition. The soil should be at least moderately fertilized. In the fall, you should add organic matter to the bed that you will set aside for pak choi (1 bucket per 1 square meter). It will be useful to add superphosphate and potassium chloride (1 tablespoon for the same area). If necessary, lime the soil. Before sowing, the soil is thoroughly loosened and 1 teaspoon of urea is added per meter of bed. Late application of fertilizers for Chinese cabbage is not advisable.

Growing seedlings

The seedling method of growing Chinese kale allows you to get an early harvest of the vegetable. At the beginning of growth, a crop seedling begins to form a long root, so it is quite difficult to transfer from a container to permanent place.

In order not to create additional stressful situations for seedlings, it is recommended to grow them in individual peat tablets or pots and planted in a permanent place without transshipment.

Seedlings ready for planting should have 4–5 leaves

Coconut substrate is perfect as a soil for seedlings. It meets the main requirement for soil - looseness. You can sow several seeds in each pot, but then pinch off the weak shoots and leave the strongest seedling. Seeds are planted in a pot to a depth of about 1 cm. If the planting containers are placed in warm room, then sprouts will appear in 3–5 days. The seedlings will be ready for planting in the ground in about 3 weeks.

To prolong the harvest of a high-quality harvest, cabbage seeds should be planted in stages with an interval of 7–10 days.

Growing from seeds

Chinese kale seeds can be sown in a prepared bed in a variety of ways:

• tape-line. It provides a distance between tapes of 0.5 m, and between lines - up to 30 cm;
• into the holes. They are prepared at a distance of about 30 cm from each other. 3-4 seeds are planted in each hole so that in the future it will be possible to select the strongest seedlings.

Seeds are planted to a depth of no more than 2 cm. Experienced gardeners It is advised to immediately sprinkle the beds with ash and thus prevent the appearance of the main pest of cabbage - the cruciferous flea beetle.

When sowing in spring, it is recommended to insulate the area with covering material to protect the seedlings from possible return frosts.

Sprouts appear 5–10 days after sowing and grow quickly

Video: how to plant Chinese cabbage pak choi

Cabbage care Chinese kale is resistant to growing conditions and many diseases. For getting good harvest

you must adhere to the basic rules that significantly affect its quality and abundance:

Photo gallery: main pests of Chinese pak choi cabbage

You should periodically inspect the underside of pak choi leaves and destroy the oviposition of white butterflies to prevent the appearance of caterpillars. If measures to protect pak choi from cruciferous flea beetle are not taken on time, then these pests can completely destroy the plant at the initial stage of growth. Slugs can be prevented on the beds with cabbage, sprinkling the rows with allspice, rosemary, coriander, spraying the crops with a decoction of mustard or wormwood

To protect the crop from pests and diseases, it is not recommended to treat and spray with chemicals and agents that can accumulate in parts of pak choi.

Video: cruciferous flea beetle on pak choi cabbage

Harvest

The first cutting of cabbage leaves can be done approximately 3 weeks after germination. Young leaves are cut at a distance of 2–3 cm from the root, adults - a little higher. This technique allows you to get a second harvest of petioles and greens, since pak choy quickly forms new leafy shoots.

In plants that are left in the garden for over 50 days, the leaves may become rough and tasteless.

Cooking time: 15 minutes

Ingredients for 3-4 servings:

• 400 g Bok Choy (4 ears)
• 2-3 cloves Garlic
• 80 ml warm water
• 25 ml Soy Sauce
• 15 ml Sesame Oil
• 10 g Corn Starch
• 10 ml Lime Juice (or Lemon)
• Black Pepper, Salt - to taste
• 10 g Sesame (I use already roasted)
• Vegetable and Ghee Oil - for frying

Cooking method:

Ideally, use a wok for frying, but if you don’t have one at home, then a good deep frying pan will also work.

Cut the bases off the bok choy cobs and separate them into leaves. Rinse with water. If we use large leaves, cut them into white and green parts - that is, in half. Small leaves can be left whole.

Mix water, soy sauce, sesame oil until smooth, corn starch and lime juice.

Warm up in a frying pan vegetable oil(you can add a piece of melted butter - it tastes better with it). When the oil is hot, add the white parts and crushed garlic in a press. Season with salt and ground pepper and fry for 3 minutes, stirring constantly so that nothing burns.

Add the green parts and fry for another 1-2 minutes. It is important to keep all the leaves crispy, that is, al dente.

Fried Bok Choy or Pak Choy

Pour in the sauce, add sesame seeds, mix well and fry over low heat for another 1 minute, maximum 2.

Serve immediately while the bok choy leaves are crisp and fragrant. You can simply serve it with rice, or as a side dish. Bon appetit!

Fried Bok Choy or Pak Choy