Chinese Cabbage Seeds, (Kyoto No. 3) , Asian Vegetable

Great in stir fries

Chinese Cabbage , Chinese Cabbage Seeds, Kyoto No. 3, Used in sukiyaki, yosenabe, ohitashi, stir-fries, salad, and pickling (including kim chee)122,000 seed count per pound.
7,625‬ seed count per 

A Japanese heirloom or dento yasai variety of Japan, this cabbage has a barrel shaped head and matures to 6-7 lbs. Mildly flavored and stores well.
Whether it's encountered in a Chinese stir-fry, pickled in Korean Kimchee or used in Japanese soups or sukiyaki, Chinese cabbage plays a principal role in Asian cuisine. Its mild delicate flavor makes it a welcome addition to a salad or sandwich, but it also makes the cabbage vulnerable to overcooking. In Asia, the vegetable is an important source of nutrition in winter. It is typically pickled in Japan and Korea and dried in China to be included in soups during the cold season. The varieties below represent the three main types of Chinese cabbage: barrel-shaped, cylindrical, also called Michihili, and loose-leaf.
Maturity: Approx. 80 days
Planting season: Late summer to early fall
Cultivation: Prefers cool temperatures for its main growing season. Prepare fertile, well-drained soil. Sow seeds in late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Exposing plants to frost or prolonged temperatures below 50°F may result in bolting. Harvest time is fall to early winter.