Wombok (Chinese or napa cabbage) is the tall, tender-leaved cabbage behind every good stir-fry, kimchi and Asian slaw — milder and quicker than a European cabbage, and a great cool-season crop.
Quick facts
- Position: full sun
- Spacing: 30–40 cm apart
- Tub depth: our 35 cm depth
- Time to harvest: 8–10 weeks
When to plant: Wombok likes it cool and steady — sow from late summer through autumn. Heat and stress make it bolt before it hearts up. Our free planting calendar shows the right months for your postcode.
Growing them in a raised bed: Plant into rich, firm mix and keep growth unchecked — any setback stops it forming a heart. Net the bed against cabbage whites from the start.
Watering and feeding: Water deeply and consistently and feed well — wombok is thirsty and hungry, and needs steady moisture to heart up.
Common pests: keep an eye out for caterpillars, aphids and slugs and snails. Most are easily managed — see our safe pest guide.
Common diseases: the main ones are downy mildew and leaf spot. Good airflow, morning watering and steady moisture prevent most.
Companion plants: Grows well with other Asian greens; keep brassicas away from strawberries. See our companion planting guide.
Harvest and storage: Cut the whole head once it's firm and well-hearted. It keeps for a couple of weeks in the fridge, and is the classic cabbage for kimchi.
More growing guides: pak choy, cabbage and brussels sprouts.
Plan your patch: our free planting calendar shows what to plant now where you live. Ready to grow? Browse our raised garden beds or build your own with the garden bed builder.
Image: Judgefloro, CC0, via Wikimedia Commons.
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