Golden Beauty Chinese Cabbage is a distinctive variety with a mild flavor profile. This cabbage typically forms compact, barrel-shaped heads, featuring light green outer leaves that gradually transition to a beautiful yellowish-white or golden hue in the interior. Its texture is notably crisp, offering a pleasant crunch whether enjoyed raw or cooked. The taste is mild with a subtle sweetness, often described as buttery, making it a versatile ingredient.
Cultivating Golden Beauty Chinese Cabbage
Cultivating Golden Beauty Chinese Cabbage requires careful site selection and soil preparation. This cool-season crop thrives in full sun, ideally receiving at least six hours of direct sunlight daily, though it can benefit from partial shade in warmer climates to prevent premature bolting. The soil should be well-drained, fertile, and rich in organic matter, such as compost or well-rotted manure. An optimal soil pH range for Chinese cabbage is between 6.0 and 7.5, and conducting a soil test can help determine if amendments are necessary before planting.
Plant Golden Beauty Chinese Cabbage in early spring after the last frost, or late summer to early fall, about six to eight weeks before the first frost. Seeds can be direct-sown 1/4 to 1/2 inch deep, or started indoors four to six weeks before transplanting. Once seedlings emerge or are transplanted, they should be thinned or spaced to allow 8 to 12 inches between plants, with rows set 18 to 24 inches apart. This spacing ensures adequate room for head development and air circulation.
Consistent moisture is important for healthy growth, requiring about one inch of water per week, either from rainfall or irrigation. Avoiding overhead watering and opting for drip irrigation can help prevent fungal diseases. As a heavy feeder, Golden Beauty Chinese Cabbage benefits from a balanced fertilizer application at planting, such as a 5-10-10 blend. Subsequent side-dressings with a nitrogen-rich fertilizer every two to three weeks, or mid-season, can support vigorous growth. Regularly inspect plants for common pests like aphids, cabbage worms, and flea beetles, along with diseases such as black rot.
Harvesting and Storing Golden Beauty Chinese Cabbage
Harvesting Golden Beauty Chinese Cabbage ensures maximum flavor and crispness. Heads are typically ready for harvest 55 to 75 days after planting, when they feel firm and compact. To harvest, use a sharp knife to cut the head cleanly at its base, just above the outermost leaves. Outer leaves can also be harvested earlier, on a “cut-and-come-again” basis, for fresh salads.
Proper storage extends the freshness of harvested Golden Beauty Chinese Cabbage. For short-term storage, remove loose outer leaves, then wrap the head loosely in a damp paper towel or place it in a perforated plastic bag. Store it in your refrigerator’s crisper drawer at 32-40°F (0-4°C) with high humidity; it will stay fresh for two to three weeks. For longer preservation, a root cellar can extend shelf life up to several months.
Culinary Applications and Nutritional Profile
Golden Beauty Chinese Cabbage is highly versatile in the kitchen. Its mild, sweet flavor and crisp texture make it excellent for raw preparations like fresh salads or coleslaw. When cooked, it can be stir-fried, steamed, braised, or incorporated into soups and hot pots, where its buttery quality shines. It is also a popular ingredient for fermentation, notably used in making kimchi.
Beyond culinary uses, Golden Beauty Chinese Cabbage offers a beneficial nutritional profile. It is a low-calorie vegetable, containing 12-16 calories per 100 grams. It is rich in vitamins, including Vitamin C, Vitamin K, and Folate, along with Vitamin A precursors. It also provides essential minerals like calcium, potassium, iron, and manganese. It also contains dietary fiber and various antioxidants.