Kyoto No. 3 Chinese Cabbage Seeds - Napa Heading Cabbage

Grow Kyoto No. 3 Chinese cabbage for large, barrel-shaped napa heads with crisp leaves and a mild, subtly sweet flavor. Slice a freshly harvested head into slaw, tuck the leaves into cabbage rolls, or add them near the end of a stir-fry for a tender bite with a little crunch.

Choose your seed size

This listing is for seeds to plant, not live plants or harvested cabbage. Available options are:

• 25 seeds
• 100-seed packet
• 1/4 oz bulk seeds
• 1 oz bulk seeds
• 1/4 lb pack
• 1 lb bulk seeds

Bulk options are sold by weight. Seed counts for weight-based packs vary and are not guaranteed.

Variety details

• Variety: Kyoto No. 3
• Crop: Heading Chinese cabbage, also called napa cabbage or hakusai
• Head form: Large, barrel-shaped heads
• Texture and flavor: Crisp leaves with a mild, subtly sweet taste
• Potential head weight: Approximately 6–7 lb under favorable conditions
• Approximate maturity: About 80 days from sowing; weather and growing conditions affect timing
• Growing season: Cool weather, especially a fall crop

When to sow

Time sowing so heads develop during cool weather. Late summer to early fall is a useful planting window in many regions, but adjust to local temperatures and the length of your growing season. Allow enough time for plants to mature before severe winter weather.

Prolonged cold exposure while plants are young can encourage premature flowering, and hot weather can interfere with head development. Choose a planting window suited to your area rather than relying on a fixed calendar date.

Sowing and planting

Choose a sunny position with fertile, well-drained soil. Incorporate compost before sowing. Sow seeds approximately 1/4 inch deep and keep the seedbed evenly moist, not waterlogged, while seedlings emerge.

Thin established seedlings to approximately 12–18 inches apart, with enough space between rows for access and airflow. If starting in modules, transplant while plants are young and handle the roots gently.

Growing care

• Maintain steady soil moisture to support leaf growth and head formation.
• Mulch around established plants to conserve moisture and limit weeds, keeping mulch away from the stem.
• Feed according to soil needs and the directions on a fertilizer suitable for vegetables.
• Inspect leaves regularly for caterpillars, flea beetles, slugs, and other pests.
• Use a suitable insect barrier if needed, securing edges and allowing room for growth.

Harvest and kitchen use

Harvest when heads feel well formed and firm, cutting at the base with a clean knife. Actual head size and harvest timing vary with spacing, weather, and care.

Use washed leaves raw in salads and slaw, or cook in soups, stir-fries, steamed dishes, and sukiyaki. Kyoto No. 3 can also be used for kimchi and other fermented preparations made with a reliable food-safety-tested method.

Seed storage

Keep unused seeds sealed in a cool, dry, dark place away from moisture and temperature extremes. Label with the variety and purchase date for future planting.