Chinese Cabbage, China Choy   Brassica rapa (70 days)  Similar to bok choy but with a looser rosette of leaves.  Produces dark green leaves with wide, brilliant white petioles that are crunchy and tasty.  Does well from spring or fall sowings.  Good for kim chee.  SSF Packet (1/2 g) Bulk: 1 oz  ...

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CHINESE CABBAGE, Maruba Santoh Brassica rapa pekinensis (55 days)  This is a loose-head type Chinese cabbage with round, smooth, chartreuse leaves and succulent, broad white stalks. This easy-to-grow, mild tasting green is very popular in Southeast Asia. With Maruba you get two vegetables in one. The loose round leaves provide a mild piquant mustardy flavor while the flat white stems impart a juicy crisp pac choi taste. Great in salad, stir fry & soups. Sow early spring or late summer. HEIRLOOM.  Packet (1/2 g ≈ 450 seeds) Bulk: 1 ounce ...

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Chinese Cabbage, Nozaki Early  Brassica rapa (50 days) Grows quickly to produce a dense head with thick, flat, white stalks and dark green leaves.  Succulent petioles are reminiscent of celery stalks and add crunch to salads or stir frys.  Suitable for making fermented kim chee/Korean sauerkraut.  Easy to grow, direct seed or transplant. Please note: we have found that this variety will not head up in the spring if your temperatures get higher than 85 degrees. Here in SW Oregon it is best planted for fall.  SSF Packet (1/2 g ≈ 450 seeds) Bulk: Ounce 1/4 pound ...

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Pak Choi (Bok Choy), Prize Choy,  Brassica rapa chinensis (45-50 days) Bright, white juicy stems support the forest green leaves of this mild flavored pak choi. Can be grown for baby or larger heads, however a larger head shows off the elegant fluted vase shape. Excellent raw or cooked, Prize Choy is vigorous and fairly bolt resistant variety making it a good choice for spring or fall plantings. If you are looking for "Bok Choy" you have come to the right place. Bok Choy and Pak Choi refers by different names to the same plant. Pak Choi is the popular name is Britain while Bok Choy is the name commonly used in the United States.  FCF Packet (1/2 g)  1 oz...

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Bundle and save 15% off the individual packet price! For Lovers of Fermented Food - We bring you this collection of 6 vegetables that lend themselves well to making sauerkraut, kimchi, pickles and other lacto-fermented delights.  Includes the following packets (we may have to substitute for similar varieties): Beet, Shiraz - Grated into various ferments or pickled on their own - beets are the king of color! Fast growing; big-tops, smooth round, red roots with outstanding vigor. Cabbage, Columbia -  Cabbage can be fermented plain or added to other recipes. Cucumber, Little Leaf H-19 Pickling - a perfect pickler, pick small and young for the best crisp pickles.  Chinese Cabbage, Nozaki Early - An upright heading "Napa" style cabbage lends itself well to fermenting. Radish, Daikon Miyashige - a traditional ingredient in Korean Kimchi, but a versatile root anyway you slice it. Turnip, Purple Top White Globe - A true standby for smooth 3-4" easy to grow turnips.  Can grow much larger but harvested small is best for eating quality. Roots are Purple above the soil line and white below.  If you are new to making your own lacto-fermented recipes you may want to consider checking out Sandor Katz's excellent book the the subject: Wild Fermentation....

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