Repollo Napa
Brassica rapa subsp. pekinensis
De un vistazo
Un repollo asiático con cabezas sueltas y alargadas. Sabor suce y dulce.
Calendario de plantación y cosecha
Etapas de crecimiento
De la semilla a la cosecha
Siembra
Las semillas germinan en 4 a 10 días en una mezcla de siembra cálida y húmeda. Aparecen primero los dos cotiledones redondos y la diminuta raíz pivotante comienza a crecer hacia abajo. Las plántulas de col napa son delicadas en esta etapa y necesitan humedad constante sin exceso de agua.
💡 Consejo de cuidado
Mantén la temperatura del sustrato entre 65 y 75°F para una mejor germinación. Usa una cubierta de humedad hasta que aparezcan los brotes. Proporciona 14 horas diarias de luz intensa para evitar tallos débiles y alargados.
Napa cabbage seedlings ready for hardening off
Calendario de cuidado mensual
Qué hacer cada mes para tu Repollo Napa
Mayo
Mes actualSpring-planted heads should be forming. Tie outer leaves loosely with twine to encourage tight head development. Continue pest scouting and maintain even moisture. Harvest early-maturing varieties when heads feel firm.
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Datos fascinantes sobre Repollo Napa
Napa cabbage is the primary ingredient in kimchi, which Koreans consume on average 40 pounds per person per year — making it one of the most consumed fermented foods on Earth.
Elija un lugar con sol pleno y suelo profundo, fértil y bien drenado con pH 6,0-7,5. Incorpore abundante compost antes de plantar.
Siembre a finales de verano para cosecha en otoño. Trasplante a 40-50 cm de separación. Las temperaturas frescas entre 10-20°C son esenciales para que las cabezas se formen bien.
Riegue de manera regular y uniforme. Abone con fertilizante balanceado al trasplantar y repita a las 4 semanas. Retire hojas amarillas para mejorar la ventilación.
Fall-planted napa cabbage thriving in cool weather
Napa cabbage originated in China, where it was first cultivated near the Beijing region over 1,500 years ago during the Ming Dynasty. It arose as a natural cross between bok choy (Brassica rapa subsp. chinensis) and turnip (Brassica rapa subsp. rapifera), gradually developing into the tall, barrel-headed form we know today through centuries of selective cultivation. The vegetable became a staple of northern Chinese cuisine, particularly valued for its ability to be stored through harsh winters in root cellars.
From China, napa cabbage spread to Korea by at least the 13th century, where it became the essential base for kimchi — a fermented preparation that would grow into one of the most important foods in Korean culinary culture. Korean farmers developed distinct varieties optimized for kimchi production, selecting for dense heads with thick, juicy ribs and tender leaves that ferment beautifully.
Napa cabbage reached Japan in the late 19th century, where it became known as hakusai and was embraced for hot pot dishes, pickles, and stir-fries. It arrived in North America with Asian immigrants in the early 20th century but remained relatively obscure in Western cooking until the 1980s, when growing interest in Asian cuisines brought it into mainstream supermarkets. Today it is cultivated worldwide and has become a bridge ingredient connecting East Asian cooking traditions with global fusion cuisine.
Inicie en semillero 4-6 semanas antes del trasplante o siembre directamente en el exterior a finales de verano para cosecha otoñal.
Requiere suelo fértil y bien drenado con pH 6,0-7,5 enriquecido con compost. Abone con fertilizante rico en nitrógeno al inicio y cambie a fósforo-potasio cuando empiecen a formarse las cabezas.
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13°C – 21°C
55°F – 70°F
Napa cabbage is a cool-season crop that performs best in moderate temperatures. Below 10°C (50°F), growth slows significantly and extended cold exposure on young plants can trigger premature bolting. Above 24°C (75°F), plants bolt rapidly and heads fail to form. The ideal range is 15-18°C (59-65°F) daytime with cool nights around 10-13°C (50-55°F), which produces the sweetest, most tender heads.
Problemas comunes que afectan a Repollo Napa y cómo prevenirlos y tratarlos de forma orgánica.
El calor provoca espigado prematuro. Las cabezas no se forman si se planta demasiado tarde en primavera. El exceso de humedad causa pudrición.
- 1Fall planting is far more reliable than spring planting for napa cabbage. Decreasing day length and cooling temperatures naturally prevent bolting and produce sweeter, denser heads. Time your fall transplant so heads mature during the coolest weeks of autumn.
- 2Napa cabbage has shallow roots that dry out quickly. Mulch with 3-4 inches of straw or shredded leaves immediately after transplanting to conserve moisture, regulate soil temperature, and suppress weed competition.
- 3Avoid transplant shock at all costs — root disturbance is one of the primary triggers for premature bolting. Use biodegradable peat pots or soil blocks for starting seeds so roots are never disturbed during transplanting.
- 4Provide afternoon shade in zones 7 and warmer using 30-50% shade cloth or by planting on the east side of taller crops like tomatoes or corn. Even a few hours of shade during the hottest part of the day can prevent bolting.
- 5Tie the outer leaves loosely with soft twine or a rubber band when heads begin forming. This encourages tighter head development and blanches the inner leaves to a pale, tender yellow-white with milder flavor.
- 6Succession plant every two weeks during the fall window to extend your harvest over several weeks rather than having all heads mature at once. Stagger transplant dates from mid-July through mid-August for a continuous supply.
- 7Interplant with strongly scented companions like dill, cilantro, and garlic chives. Their aromatic oils help mask the scent of brassica plants from cabbage moths, flea beetles, and aphids that locate hosts by smell.
- 8Apply calcium (gypsum or calcium chloride spray) preventatively when heads begin forming to avoid internal tip burn — a browning of inner leaf edges caused by calcium deficiency during the rapid growth of head formation.
Coseche cuando las cabezas están bien formadas y firmes al tacto, generalmente 70-80 días tras la siembra. Corte en la base con cuchillo afilado.
A firm, tightly wrapped head ready for harvest
Conserve en el refrigerador hasta 3 semanas. Es el ingrediente principal del kimchi coreano, que se conserva meses fermentado.
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Información nutricional
Por porción de 100g
16
Calorías
Beneficios para la salud
- Extremely low in calories at just 16 per cup, making it one of the most nutrient-dense vegetables available for weight management
- Excellent source of Vitamin C, providing 30% of the daily value per cup to support immune function and collagen synthesis
- Contains folate (79mcg per cup), an essential B-vitamin critical for cell division and particularly important during pregnancy
- Rich in Vitamin K, providing about 34% of the daily value per cup for healthy blood clotting and bone metabolism
- Provides glucosinolates — sulfur-containing compounds studied for their potential anti-cancer properties common in cruciferous vegetables
- Good source of calcium (59mg per cup) in a highly bioavailable form, contributing to bone health especially for those avoiding dairy
💰 ¿Por qué cultivar tus propios?
A packet of napa cabbage seeds costs $2-4 and contains 200-400 seeds — enough for years of planting. Each head grown at home replaces a $3-5 purchase at the grocery store, and organic napa cabbage often costs $5-7 per head. Growing just 6-8 plants in a fall garden produces 10-15 kg of cabbage worth $30-50 at retail prices. The real savings multiply when you consider that a single fall harvest can produce enough kimchi to last an entire winter, replacing dozens of expensive store-bought jars at $8-12 each.
The pale interior leaves are the most tender and sweet
Recetas rápidas
Recetas sencillas con Repollo Napa frescos
Classic Napa Cabbage Kimchi
45 min + 2-5 days fermentationThe quintessential Korean fermented side dish that transforms humble napa cabbage into a complex, probiotic-rich condiment. Salt-wilted leaves are coated in a fiery paste of gochugaru, garlic, ginger, and fish sauce, then packed into jars to ferment at room temperature.
Napa Cabbage Stir-Fry with Garlic
15 minA quick weeknight side dish that highlights the natural sweetness of napa cabbage. High-heat wok cooking creates lightly charred edges while the interior stays crisp-tender. A splash of soy sauce and sesame oil finish this simple yet satisfying dish.
Napa Cabbage and Pork Dumpling Filling
30 minFinely minced napa cabbage mixed with seasoned ground pork creates the classic filling for Chinese jiaozi dumplings. Salting and squeezing the cabbage first removes excess moisture for a juicy but not soggy filling that holds together perfectly.
Traditional kimchi — the most iconic napa cabbage preparation
Calculadora de Rendimiento y Espaciado
Vea cuántas plantas de Repollo Napa caben en su cama de jardín basándose en el espaciado recomendado de 35cm.
9
Repollo Napa plantas en una cama de 4×4 ft
3 columnas × 3 filas a 35cm de espaciado
Variedades populares
Algunas de las variedades de repollo napa más populares para jardineros caseros, cada una con características únicas.
Blues
Cabezas firmes y compactas con buen rendimiento. Madura en 70 días, resistente a enfermedades.
Minuet
Variedad compacta de tamaño pequeño, ideal para jardines pequeños. Madura en 68 días.
Rubicon
Cabezas grandes y densas con excelente sabor dulce. Muy resistente al frío. 80 días.
Imprescindible para hacer kimchi, excelente en ensaladas, sopas, estofados y salteados. Su sabor es más suave y dulce que el repollo común.
¿Cuándo debo plantar Repollo Napa?
Planta Repollo Napa en Marzo, Abril, Julio, Agosto. Toma aproximadamente 70 días para madurar, con cosecha típicamente en Junio, Julio, Octubre, Noviembre.
¿Cuáles son buenas plantas acompañantes para Repollo Napa?
Repollo Napa crece bien junto a Cebolla, Ajo, Eneldo. El cultivo acompañante puede mejorar el crecimiento, sabor y control natural de plagas.
¿En qué zonas de rusticidad puede crecer Repollo Napa?
Repollo Napa prospera en zonas de rusticidad USDA 4 a 10. Con protección de invernadero, puede cultivarse en zonas 2 a 11.
¿Cuánto sol necesita Repollo Napa?
Repollo Napa requiere Sol completo (6-8h+). Esto significa al menos 6-8 horas de luz solar directa diaria.
¿A qué distancia debo espaciar Repollo Napa?
Espacia las plantas de Repollo Napa a 35cm (14 pulgadas) para crecimiento óptimo y circulación de aire.
¿Qué plagas y enfermedades afectan a Repollo Napa?
Los problemas comunes incluyen Gusano de la col, Pulgones, Pudrición blanda. La prevención a través de buenas prácticas de jardinería como rotación de cultivos, espaciado adecuado y cultivo acompañante es el mejor enfoque. Consulta la sección de plagas y enfermedades para más detalles.
¿Cómo almaceno Repollo Napa después de la cosecha?
Conserve en el refrigerador hasta 3 semanas. Es el ingrediente principal del kimchi coreano, que se conserva meses fermentado.
¿Cuáles son las mejores variedades de Repollo Napa para cultivar?
Las variedades populares incluyen Blues, Minuet, Rubicon. Cada una tiene características únicas adaptadas a diferentes condiciones de cultivo y preferencias culinarias. Consulta la sección de variedades para descripciones detalladas.
¿Qué suelo necesita Repollo Napa?
Requiere suelo fértil y bien drenado con pH 6,0-7,5 enriquecido con compost. Abone con fertilizante rico en nitrógeno al inicio y cambie a fósforo-potasio cuando empiecen a formarse las cabezas.
Why does my napa cabbage keep bolting before forming a head?
Bolting in napa cabbage is triggered by temperatures consistently above 75°F, transplant stress that disturbs the roots, or vernalization from cold exposure on young seedlings below 50°F for extended periods. The most reliable solution is to grow napa cabbage as a fall crop, transplanting in late July or August so the plant matures during cooling autumn temperatures. Use bolt-resistant varieties like 'Blues' for spring planting, and start seeds in biodegradable pots to minimize root disturbance at transplant time.
What causes brown edges on the inner leaves of my napa cabbage?
Internal tip burn is caused by calcium not reaching the rapidly growing inner leaves fast enough, usually due to inconsistent watering rather than a true soil calcium deficiency. The inner leaves grow so quickly during head formation that even brief dry spells interrupt calcium transport. Maintain perfectly even soil moisture with drip irrigation and heavy mulching. As a preventive measure, apply foliar calcium spray (calcium chloride at 400ppm) weekly once heads begin forming. Ensure soil pH stays between 6.5 and 7.0 so calcium remains available to roots.
Can I grow napa cabbage in containers?
Yes, napa cabbage grows well in containers of at least 12 inches deep and 12 inches wide — about a 5-gallon pot per plant. Use a high-quality potting mix amended with compost, and ensure excellent drainage. Container-grown napa cabbage needs more frequent watering since pots dry out faster than garden beds. Place containers where they receive morning sun but afternoon shade, and feed every two weeks with a balanced liquid fertilizer. Mini varieties like 'Minuet' are particularly well-suited to container growing.
When is the best time to harvest napa cabbage for making kimchi?
The best kimchi comes from fall-harvested napa cabbage that has been exposed to a few light frosts. Cold nights convert starches to sugars, producing sweeter, more complex-flavored leaves that ferment beautifully. Harvest when the head is firm and dense but before a hard freeze below 25°F damages the water-rich leaves. The traditional Korean kimjang season falls in late October through November for exactly this reason. Use the cabbage within a day or two of harvest for the freshest, crunchiest kimchi.
How do I store napa cabbage long-term without fermenting it?
Whole, unwashed heads wrapped loosely in plastic keep 2-3 weeks in the refrigerator crisper drawer. For longer storage of 2-3 months, place whole heads in a root cellar maintained at 32-40°F with 90% humidity. Do not remove outer wrapper leaves, as they protect the tender interior from drying out. For freezing, blanch shredded leaves for 90 seconds, plunge into ice water, drain thoroughly, and freeze flat in airtight bags for up to 10 months — frozen napa cabbage works well in soups and stews but loses its crisp texture.
Is napa cabbage the same as regular green cabbage?
No, they are different species. Napa cabbage (Brassica rapa subsp. pekinensis) forms a tall, oblong head with crinkled, thin leaves and a mild, sweet flavor. Regular green cabbage (Brassica oleracea var. capitata) forms a dense, round head with smooth, thick leaves and a stronger cabbage flavor. Napa cabbage is more delicate, has a higher water content, cooks much faster, and is essential for authentic kimchi. It does not store as long as green cabbage and is more prone to bolting in warm weather.
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Vladimir Kusnezow
Jardinero y desarrollador de software
Jardinero de zona 6b. Cultivo hortalizas y frutas en tierra e hidroponía desde hace 6 años. Creé PlotMyGarden para planificar mis propios jardines.
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