Delicate and juicy Peking cabbage Cha Cha Cha F1. We grow and cook with us!

Today on the shelves of shops and supermarkets can often be found Peking cabbage, which literally in the last decade has gained unprecedented popularity. The cost of this vegetable is comparable to the price of the usual for us white. Nor does the holiday table go without this product.

Thanks to tender juicy leaves from Chinese cabbage, very tender and nutritious salads are obtained. This vegetable is well combined with seafood, vegetables. More and more in the usual dishes, such as cabbage rolls, borscht, pies, stews and vegetable stews, this vegetable displaces the white analogue, giving the dishes a soft and delicate taste.

What kind of look?

The first Chinese began to grow this variety of cabbage 5 thousand years ago. There is no information about the origin of the name due to the city of Beijing in this country, but among the Russian-speaking population the name “Peking” has already been fixed on this cabbage. At its core, this vegetable resembles a more-collected lettuce with a similar curly and wide leaves. However, different taste and properties.

For gardeners who have tried to grow "peking" in their beds, this is a great option with minimum requirements for the care and planting process. If you grow it in ordinary soil, the occupation will be somewhat more difficult than in the cultivation of white plantings. The Chinese counterpart will start bringing flowers, rather than edible foliage and heading out.

Selection

In addition to the homeland, Peking cabbage was grown in some regions of Canada and in California. After these countries, the vegetable has spread to Southeast Asia, Japan and Korea. Fame in Europe and in the United States acquired Chinese cabbage since the 70s of the twentieth century. Over the past decade, "peking" in these countries has become very popular.

Short definition and differences from other varieties

Peking cabbage differs from other species by the presence of many varieties that are bred by selection. Distinguish cabbage, half-shelled and leafy varieties of vegetables. In the cabbage has an elongated head with the same form of rosette of leaves. The sheets themselves are corrugated, soft, without solid veins with a wavy edge. The color of the vegetable can be white, light green, even with yellowish edges.

Appearance Description

Cha Cha variety of Peking cabbage is resistant to flowering and high temperature. Externally, the head is cylindrical, barrel-like, shaped, framed by a loose top with soft leaves. The color prevails at the base of the leaf is white and varies from edge to light green. Ripe fruit before harvesting can reach a weight of up to 2.8 kg.

The content of vitamin C ranges from 29.4 to 38.1 mg%, beta-carotene from 3.3 to 3.8 mg%, sugar - from 0.2 to 0.8% and dry matter - from 6.5 to 7.1%. Differs in high commodity qualities and good flavoring properties. The content of vitamins of group A is very high, for example, only one cup of stewed or boiled vegetable contains this vitamin in volume, above the daily norm.

Where is growing and selling?

A variety of Peking cabbage Cha Cha has been developed especially for middle latitudes. This is one of the few species that does not go into the stem, but gives dense compact barrel-shaped heads of cabbage. It is characterized by high resistance to wet rot and can be diluted in a seedless and seedling manner.

The average cost of seeds ranges from 30 rubles / package to 50 rubles / package with an average amount of 75 grains. Price depends on the manufacturer and quality.

Using

This variety of Chinese cabbage is an excellent sample for use in cooking. Most often salads are made from it, also used as a substitute in recipes for ordinary white cabbage. It is grown at the level of farms and many owners of dacha plots.

Step by Step Growing Instructions

It is necessary to take care before planting Peking cabbage varieties Cha Cha about the properties of the soil, it should not be acidic. The decrease in acidity is made by adding 100 square meters. m glass of lime with fertilizer in the fall. You can replace the dolomite flour per 150-200 g in the same area.

Landing

Peking cabbage of Cha Cha variety is planted in two ways:

1. from seedlings;
2. on open ground.

In the first case, it is necessary to sow the seeds in prepared clay pots or peat cups in the period from March to April. Beforehand, these containers should be soaked one day before sowing so that the soil does not take water from the plants. Soil should consist of an equal amount of sod land and peat. It is advisable to make it mineral fertilizers and ashes.

Before placing the seeds in the wells, it is necessary to prepare a solution of potassium permanganate and water it with soil. In one recess should be put on the 3 grains. It is best to make a hole with a depth of 1-1.5 cm. It is necessary to transfer the pots to light in 3-4 days as soon as the first shoots appear. It is necessary to maintain the temperature for seedlings at the level of +15 - + 16 ° С.

Transplantation in open ground is made after 20-25 days. With proper care at this point, the shoots should form 5-6 true leaves. When sowing Chinese cabbage in open ground conditions, you need to mark the site in rows with a distance of 10-20 cm between each. The pips are brought into the hole with a depth of 2-3 cm every 15-20 cm in a row.

Care

It is necessary to care for by loosening the aisles, watering and weeding. There is no need to feed, as this variety can accumulate nitrates in cuttings and sheets. Once it is necessary to apply top dressing in the form of fermented nettle: tincture is made from a young plant, diluted in a 1: 5 ratio with water and put in a glass under each bush. For acidic soil, dolomite or chalk should be added to this solution.

Cleaning

Cleaning plants that were planted in the spring, falls on the end of May. It should be understood that the shelf life of this variety of cabbage assembled is small, so for a small farm it should be produced as needed.

When planting Cha Cha from late June to early July, you can wait for the harvest in October. In this case, the mass of the fruit is obtained more than the early planting.

Breeding

The variety of Chinese cabbage Cha Cha is propagated by seedling or seedless method. For seedlings sowing is done from the second half of February, in pots or a greenhouse.

If the plant is grown in a peat pot, it can better transfer the transplant. Then seedlings take root faster and better due to the lower risk of injury when diving the root system. when planting seeds in open ground, ash is preliminarily introduced into the furrows, the necessary distance between plants is maintained and regular watering is carried out in the first weeks.

Storage

It is best to increase the shelf life of cleaning in dry weather. The lack of moisture on the sheets will provide storage for several days more. If the collection was carried out in the rain, then the cabbies should be dried in the open air under a canopy.

In general, this variety can not be long in the assembled form. Covering leaves are cut and cabbages are packaged in separate bags. It is necessary to take care of ventilation, for this you need to make several holes in the package. In the cellar laid out in 1-2 rows.

Analogs

In order to be able to grow Peking cabbage in different regions with different climatic conditions from the place of origin, breeders bred several different species. The most similar in quality with Cha Cha variety are:

• "Russian size".
• "Victoria".
• "Hydra F1".
• "Martha".
• "Garnet".

For example, "Russian size" is resistant to weather changes and can grow even in very adverse conditions. The variety "Victoria" has a long shelf life after harvesting - up to 3 months. “Marfa” possesses high shade tolerance, and “Pomegranate” is endowed with high resistance to diseases and injuries.

Diseases and pests

The most frequent problems of the variety of Peking cabbage Cha Cha are:

1. Damage to the roots. Occurs most often when diving and transplanting, so these procedures should be carried out very carefully.
2. Temperature jumps. Affect the plant and can cause its flowering or the formation of arrows.
3. Long stay in the sun. For best growth, this variety should be under the sun no more than 12-13 hours a day. This will allow the plant to gain weight and head out.
4. Thick landing. May lead to the "muffling" of neighboring bushes and all plants will be small.
5. Pests. Slugs and various insects can appear that should be removed manually or using special means.

Recipes

Kimchi

Ingredients:

• Chinese cabbage Cha Cha - 4 kg (2 heads).
• Coarse salt - 1 cup.
• A mixture of garlic and peppers - to taste.

Cooking:

1. Cut the head into 4 pieces.
2. Put in a salad bowl, cover with salt and pour completely with water.
3. Cover tightly with cling film and leave in a dark cool place for 2 days.
4. Rinse the salted peking in running water and smear each sheet with a mixture of garlic and peppers.
5. Leave for a day soak until the juice is extracted.
6. Keep in the fridge for another 3 days.

Salad

Ingredients:

• Chopped cabbage Cha Cha - 3 cups.
• Finely chopped Napa cabbage - 1 cup.
• Big red sliced ​​paprika - 1 pc.
• Shredded carrots - ½ cup.
• Cut cucumber - ½ cup.
• Canned or fresh green peas - ½ cup.
• Chopped chives - ¼ cup.
• Cilantro finely chopped - ¼ cup.
• Unsalted peanuts - ¼ cup.

For refueling:

• Soy sauce - 2 tbsp.
• Brown sugar - 1 tbsp. l
• Rice vinegar - 2 tbsp. l
• Lime juice - 2 tbsp. l
• Garlic finely chopped or crushed - 1 tooth.
• Fresh ginger finely chopped or crushed - 1 tbsp. l
• Sesame oil - 2 tsp.
• Olive oil - 1 tbsp. l

Cooking:

1. All ingredients of the dressing are mixed in a separate dish without a mixer, so that there are notes of garlic, ginger, etc. in the dish.
2. All the chopped and chopped vegetables are poured into a deep salad bowl and mixed.
3. A dressing is added and everything is mixed again.

Conclusion

Cha Cha Peking cabbage is an excellent dietary product, which will help brighten up any table. Many dishes from this vegetable acquire a completely different flavor and become more tender and sweetish. It is very useful to use this product to those who suffer from diseases of the cardiovascular system and gastrointestinal tract.

Cha Cha can grow anyone in Russia and European countries, even in their summer cottage. All because of the high resistance to external conditions and unpretentiousness to the soil.

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