Green Seoul Korean Cabbage Seeds | Brassica rapa | Loose-Head Napa | Kimchi & Pickling | Microgreens | 70 Days

Green Seoul Korean Cabbage Seeds – Brassica rapa | Loose-Head Napa | Kimchi Essential

Green Seoul (Brassica rapa) is a Korean loose-head Chinese cabbage with slender, narrow, light-green leaves — prized above all for its essential role in authentic Korean kimchi, and equally valued for pickling in Japanese and Chinese cuisines. Fast-maturing and incredibly versatile: harvest at any stage as delicate microgreens, tender baby salad leaves, or a full head at 10–12 inches tall in approximately 70 days. Mild, slightly sweet flavor with tender leaves — excellent fresh, fermented, pickled, or cooked. A staple of East and Southeast Asian cuisines and a natural fit for any cool-season garden.

Variety Details

• Botanical Name: Brassica rapa
• Common Names: Green Seoul, Korean Small Cabbage, Loose-Head Napa Cabbage
• Type: Korean loose-head Chinese cabbage — cool-season annual
• Head size: 10–12 inches tall at full maturity
• Flavor: Mild, slightly sweet; tender leaves at all stages
• Microgreens: 7–14 days
• Baby leaf: ~30 days
• Full head: ~70 days
• Planting season: Spring after last frost; late summer/early fall

Culinary Uses

• Kimchi — the traditional Korean fermented cabbage preparation; Green Seoul’s mild flavor and tender leaves are ideal for baechu kimchi and kkakdugi variations
• Japanese pickles (tsukemono) — lightly salted and pickled with kombu and rice vinegar
• Chinese quick pickles — chili oil, garlic, and rice vinegar preparations
• Fresh salads and slaws — mild and crisp at baby leaf stage
• Stir-fries with garlic, ginger, and sesame oil
• Soups — Korean doenjang jjigae, miso soup, and hot pot
• Braised or steamed as a simple side vegetable
• Wraps — whole leaves used as ssam (Korean lettuce wrap) vessels

Planting Guide

• Season: Plant in spring after last frost, or in late summer for a fall crop. Chinese cabbage performs best in cool weather.
• Soil: Fertile, well-draining in a sunny location.
• Sowing: Sow seeds ¼–½ inch deep, 2 inches apart. Thin to 6–8 inches apart once established.
• Watering: Keep soil consistently moist. Fertilize regularly for vigorous leafy growth.
• Bolting: Avoid prolonged exposure to temperatures below 50°F to prevent premature bolting.

Harvesting at Every Stage

• Microgreens (7–14 days): Broadcast seeds densely on moist soil, cover lightly, and keep evenly moist. Cut at 3–4 inches tall with scissors.
• Baby leaves (~30 days): Harvest outer leaves for salad mix while the plant continues growing — cut-and-come-again approach.
• Full head (~70 days): Cut the whole plant cleanly at the base when 10–12 inches tall and leaves are firm and well-developed.