Wong Bok is a Chinese cabbage that form heads with crisp, tender, light green leaves with a thick white vein. It has a delicious, slightly sweet taste. The upright growing heads can reach a height of 25 cm and weigh about 2 kg each.
Chinese cabbage Wong Bok is very healthy and versatile. It can be boiled, steamed, blanched, stir-fried, used in casseroles, added to soups, and finely chopped and used raw in salads and raw vegetables. It contains the vitamins: A, B2, B5, B6, B11, C and K. And the minerals: calcium, phosphorus, iron, potassium, manganese, magnesium, selenium and zinc. There are also many phytonutrients and few calories in Wong Bok. Chinese cabbage Wong Bok is very tasty in combination with: rice, soy sauce, chicken, minced meat, beef, pork, butter, nutmeg, pepper, milk, ginger, cayenne pepper, cashew nuts, noodles, noodles, bacon, lemon juice, balsamic vinegar, cod, cheese and curry powder. And with other vegetables such as: leeks, onions, garlic, tomatoes, peppers, potatoes, mushrooms, shallots, carrots, shiitakes, sugar snaps and French beans. Chinese cabbage can be kept for a long time. Both in and outside the refrigerator, a whole cabbage can be kept for 2 weeks. After blanching for a short time, the cabbage can also be frozen for months (6). Semi-hardy annual. Height: 25 cm.
Outdoor sowing: May - September
Germination: 5 - 10 days
Sowing depth: ½ cm
Germination temp: 24 - 26 ºC
Row spacing: 60 cm
Plant spacing: 45 cm
Planting position: sunny - well-drained
Harvest period: September - November
Sow outdoors in May - September in a well prepared and fertilized seedbed. Sow in rows 60 cm apart, 60 mm deep and cover with soil. Germination takes about 5-10 days, depending on the weather. Keep weedfree and moist.
When the seedlings are 5-7 cm tall, transplant them to their permanent plot. Giving each plant 45 cm space. Protect against birds, snails and other pests. Like all cabbage Wong Bok requires plenty of fertilizer and water during the growth. But be careful: to much water in a short period can cause cracking and later rotting.
Don't grow them on a site were members of the cabbage family were grown in the previous year. Sow successive small amounts to prolong the harvest time. To harvest: lift the whole plant with a pitch-fork or cut of the stem above the base of the lower leaves.Use Wong Bok fresh right after harvesting.
