Saku Saku Cabbage seeds – – (100 seeds)

70 days from transplanting

Saku Saku is a very special flat cabbage with paper thin leaves that are crisp and sweet from end to end.This cabbage is generally grown in the summer months, but depending on your region, Saku Saku can be planted almost year-round. While most commercial growers transplant Saku Sakucabbage, it can also be grown successfully by direct seeding. Plants should be spacedor thinned to 10 inches apart to allow plenty of room to grow. Once the leaves of the plant have wrapped and the head has reached 12-14 inches,this sweet, crisp cabbage is ready to harvest.

Growing Information

• Direct seeding:sow 12 seeds every 6, 1/4 deep.
• Transplanting:Sow 1-2 seeds per cell into a 72-cell tray.
• Ensure cells are completely filled to avoid air pockets.
• Sow seeds 1/41/2″ deep and cover gently.
• Avoid pressing too firmly as compaction can cause difficulty transplanting.
• Over-watering can create a crust-like soil layer, preventing germination. Maintain soil moisture through germination.
• Once germinated, avoid watering for 710 days to improve root growth and stronger plant development. Then, water thoroughly to improve head size.
• Thin to one seedling per cell once established.

Transplanting

• Check for readiness 4045 days after germination by gently pulling on the base of the stem to see if the soil block stays together.
• Transplant to 12″ spacing, with 1418 between rows.

Maintenance

• Cultivate to prevent weed competition and use best management practices for pests.
• Use of light row cover can prevent damage from flea beetles and other brassica pests.

Harvest

• Approximately 65-75 days from transplant.
• Harvest at 1214 in diameter, when heads are firm.
• Cut the base of the stalk just above ground level.

Cooking Information

Saku Saku is wonderful when used fresh, and can be used in place of any other cabbage variety in salads and slaws. Fresh shredded Saku Saku makes a great addition to tacos, sandwiches and wraps for a bit of extra texture.

In Japan, it is common to find a mountain of julienned fresh cabbage on the plate of your deep fried favorites like tonkatsu, or Japanese pork cutlet. The light yet nutrient-dense cabbage helps to balance the flavors of fatty and meaty dishes in addition to the health benefits described above. Saku Saku can be lightly pickled or marinated to make Izakaya-style salted Saku Saku, a popular and slightly addictive pairing for a cold beer.

The individual leaves can also be used as wrappers for steaming and blanching fish, meats, and dumplings.