Today, on the shelves of shops and supermarkets, you can often find Peking cabbage, which has gained unprecedented popularity over the past decade. The cost of this vegetable is comparable to the price of white cabbage that we are used to. No festive table is complete without this product.
Thanks to the tender juicy leaves of Peking cabbage, very tender and nutritious salads are obtained. This vegetable goes well with seafood, vegetables. More and more in familiar dishes, for example, cabbage rolls, borscht, pies, stews and vegetable stews, this vegetable replaces the white analogue, giving the dishes a soft and delicate taste.
What kind is this?
The Chinese were the first to grow this variety of cabbage 5 thousand years ago. There is no information about the origin of the name due to the city of Beijing in this country, but among the Russian-speaking population the name "Peking cabbage" has already been fixed for this cabbage. At its core, this vegetable resembles more a salad collected in a tight bush with the same curly and wide leaves. However, it differs in taste and properties.
For gardeners who have tried to grow Peking in their beds, this is an excellent option with minimal requirements for care and planting. If you grow it in ordinary soil, then the lesson will be somewhat more difficult than when cultivating white plantations. The Chinese counterpart will start producing flowers rather than edible foliage and heads of cabbage.
In addition to its homeland, Peking cabbage was grown in some regions of Canada and California. After these countries, the vegetable spread to Southeast Asia, Japan and Korea. Peking cabbage has gained fame in Europe and the United States since the 70s of the twentieth century. Over the past decades, Peking has become very popular in these countries.
Short definition and differences from other varieties
Peking cabbage differs from other species by the presence of many varieties that have been bred by selection. Distinguish between cabbage, semi-cabbage and leafy vegetable varieties. In kale, it has an elongated head of cabbage with the same rosette of leaves. The sheets themselves are corrugated, soft without hard veins with a wavy edge. The color of the vegetable can be white, light green, even with yellowish edges.
Description of appearance
The Cha Cha variety of Peking cabbage is resistant to flowering and high temperatures. Outwardly, the head of cabbage is cylindrical, barrel-like, in shape, framed by a loose crown with soft leaves. The color is predominantly white at the base of the leaf and varies towards its edges to light green. Ripe fruits before harvesting can reach a weight of up to 2.8 kg.
Vitamin C content ranges from 29.4 to 38.1 mg%, beta-carotene from 3.3 to 3.8 mg%, sugar - from 0.2 to 0.8% and dry matter - from 6.5 to 7.1%. Differs in high commercial qualities and good taste. The content of vitamins of group A is very high, for example, just one cup of stewed or boiled vegetable contains this vitamin in a volume that is higher than the daily requirement.
Where does it grow and sell?
A variety of Peking cabbage Cha Cha was developed specifically for mid-latitudes. This is one of the few species that does not grow into the stem, but gives dense compact barrel-shaped heads of cabbage. It is characterized by high resistance to wet rot and can be bred in a seedless and seedling manner.
The average cost of seeds ranges from 30 rubles / package to 50 rubles / package with an average number of 75 seeds. The price depends on the manufacturer and quality.
This variety of Peking cabbage is an excellent example for use in cooking. Most often, salads are prepared from it; it is also used as a substitute for ordinary white cabbage in recipes. It is grown at the level of farms and by many owners of summer cottages.
Cha cha cha is not the only Peking variety. On our website you can also read about other varieties - about red and Bilko.
Step-by-step instructions for growing
It is worth taking care of the properties of the soil before planting Peking cabbage of the Cha Cha variety, it should not be sour. Reducing acidity is done by adding per 100 sq. m. glass of lime with fertilizers in the fall. Can be replaced with dolomite flour at the rate of 150-200 g for the same area.
Peking cabbage of the Cha Cha variety is planted in two ways:
- from seedlings;
In the first case, you need to sow seeds in prepared clay pots or peat cups from March to April. Previously, these containers must be soaked the day before sowing so that the soil does not take water from the plants. The soil should consist of equal amounts of turf and peat. It is advisable to add mineral fertilizers and ash to it.
Before placing the seeds in the holes, you should prepare a solution of potassium permanganate and water the soil with it. Place 3 grains in one groove. It is best to make a hole 1-1.5 cm deep. You need to transfer the pots to the light in 3-4 days, as soon as the first shoots appear. It is necessary to maintain the temperature for seedlings at +15 - + 16 ° C.
It is necessary to ensure that the soil in the pots does not dry out, but water as needed. When the first leaves appear, you need to choose the strongest of the sprouts and leave it, and eliminate the rest.
Transplanting into open ground is carried out after 20-25 days. With proper care, by this time the sprouts should have 5-6 true leaves. When sowing Chinese cabbage in open ground, you need to mark the site into rows with a distance of 10-20 cm between each. The grains are introduced into a hole 2-3 cm deep every 15-20 cm in a row.
You need to look after by loosening row spacings, watering and weeding. There is no need to add top dressing, as this variety can accumulate nitrates in cuttings and sheets. Once it is necessary to add fertilizing in the form of fermented nettles: a tincture is made from a young plant, diluted in a ratio of 1: 5 with water and applied in a glass under each bush. For acidic soil, dolomite or chalk should be added to such a solution.
Harvesting of plants that were planted in spring falls on the end of May. It should be understood that the shelf life of this assembled cabbage variety is short, therefore, for a small farm, it should be produced as needed.
When planting Cha Cha from late June to early July, you can wait for the harvest in October. In this case, the mass of fruits is greater than that of early planting.
The Cha Cha variety of Chinese cabbage is propagated by seedling or non-seedling method. For seedlings, sowing is carried out from the second half of February, in pots or a greenhouse.
If the plant is grown in a peat pot, it is better able to tolerate replanting. Then the seedlings take root faster and better due to the lower risk of injury when diving the root system. when planting seeds in open ground, ash is preliminarily introduced into the furrows, the required distance between the plants is maintained, and regular watering is carried out in the first weeks.
It is best to clean in dry weather to increase shelf life. The absence of moisture on the sheets will provide storage for several days. If the collection was carried out in the rain, then the heads of cabbage should be dried in the open air under a canopy.
In general, this variety cannot be harvested for a long time. The covering leaves are cut off and the heads of cabbage are packed in separate bags. Ventilation must be ensured by making several holes in the package. They are laid out in 1-2 rows in the cellar.
To be able to breed Peking cabbage in different regions with climatic conditions different from the place of origin, breeders have bred several different species. The most similar in qualities to the Cha Cha variety are:
- "Russian size".
- "Hydra F1".
For example, "Russian Size" is resistant to weather changes and can grow even in very unfavorable conditions. The Victoria variety has a long shelf life after harvesting - up to 3 months. "Marfa" has a high shade tolerance, and "Pomegranate" is endowed with a high resistance to disease and damage.
Diseases and pests
The most common problems of the Cha Cha Chinese cabbage variety are:
- Root damage. It occurs most often when diving and transplanting, so these procedures must be carried out very carefully.
- Temperature jumps. Affects the plant and can cause flowering or arrow formation.
- Long exposure to sunlight. For best growth, this variety should be under the sun no more than 12-13 hours a day. This will allow the plant to gain mass and form a head of cabbage.
- Bushy planting. It can "muffle" nearby bushes and all plants will be small.
- Pests. Slugs and various insects may appear, which should be removed manually or using special means.
- Peking cabbage Cha Cha - 4 kg (2 heads of cabbage).
- Coarse salt - 1 glass.
- A mixture of garlic and peppers to taste.
- Cut the head of cabbage into 4 pieces.
- Put in a salad bowl, cover with salt and cover completely with water.
- Cover tightly with cling film and leave in a cool dark place for 2 days.
- Rinse the salted Peking in running water and brush each leaf with a mixture of garlic and peppers.
- Leave to soak for a day until the juice is released.
- Keep in the refrigerator for another 3 days.
- Finely chopped cabbage Cha Cha - 3 cups.
- Finely chopped Napa cabbage - 1 cup
- Big red paprika cut - 1 pc.
- Shredded carrots - ½ cup.
- Chopped cucumber - ½ cup.
- Canned or fresh green peas - ½ cup.
- Chopped green onions - ¼ cup.
- Finely chopped cilantro - ¼ glass.
- Unsalted peanuts - ¼ cup.
- Soy sauce - 2 tablespoons
- Brown sugar - 1 tbsp l.
- Rice vinegar - 2 tbsp l.
- Lime juice - 2 tbsp l.
- Finely chopped or crushed garlic - 1 clove.
- Fresh ginger, finely chopped or crushed - 1 tbsp. l.
- Sesame oil - 2 tsp
- Olive oil - 1 tbsp l.
- All the ingredients of the dressing are mixed in a separate bowl without a mixer so that notes of garlic, ginger, etc. are felt in the dish.
- All chopped and chopped vegetables are poured into a deep salad bowl and mixed.
- Dressing is added and everything is mixed again.
Peking cabbage of the Cha Cha variety is an excellent dietary product, which will help brighten up any table. Many dishes made from this vegetable acquire a completely different flavor and become more tender and sweetish. It is very useful to use this product for those who suffer from diseases of the cardiovascular system and gastrointestinal tract.
Anyone in Russia and European countries can grow Cha Cha even at their summer cottage. All because of the high resistance to external conditions and unpretentiousness to the soil.