Chinese cabbage

White cabbage is too coarse for salads, but not everyone likes green salad either. A good alternative is Chinese cabbage, which is exactly a cross between the two above-mentioned crops. For vegetarians, it is more useful than white cabbage, since the protein content in the latter is half as much. However, Chinese cabbage is a more delicate plant, so it “gets sick” more often and is exposed to pests.

To get tasty fruits, growing Chinese cabbage begins with planting seeds at the end of January. In greenhouses it ripens quite quickly and will delight the gardener with its taste during a period of acute shortage of fresh vitamin-rich greens. To grow in open ground, seeds are sown for seedlings at the end of April, and after a month the seedlings will be ready for planting.

Everyone knows what a delicate taste Chinese cabbage salad has. In order to use this crop for cooking as often as possible, you should use the “Khibiny” or “Belokochannaya” variety. Both varieties are grown indoors. In addition, they are distinguished by early ripening and excellent taste.