The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
In the Netherlands, Chinese cabbage is in season May to November, at its best in September, October and November. After the harvest, Dutch stores carry it until March. Chinese cabbage is in season now, in November, and this is the peak.
Chinese cabbage is cut from May to November and stored for the winter.
Pale, crisp and heavy.
Vitamin C, folate, vitamin K and calcium; milder in glucosinolates than other brassicas. About 94 percent water with potassium, so it hydrates as well as feeds.
To get the most: Fermented into kimchi it keeps most of its vitamin C and gains lactic-acid bacteria. Raw or briefly cooked otherwise.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
The classic kimchi cabbage: salt the quartered heads, then pack with chilli, garlic and ginger. Also good shredded raw.
4 producers in The Field Guide sell Chinese cabbage, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 174 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
guideWhy choose local and seasonal food?Food picked ripe in its own season carries more vitamins, travels days instead of weeks and keeps good farms in business. Twelve reasons, with the evidence.Read the guide →
A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.