BIO Pak Choi

Pak-Choi is an East Asian cabbage variety botanically related to Chinese cabbage. However, unlike Chinese cabbage, Pak-Choi does not form closed heads, but is a leafy stalk vegetable. The plant grows 40-50 cm tall, its most striking feature being the approximately 3 cm long and several centimeters wide, white, bare, fleshy, crunchy leaf ribs of the dark green leaves. In terms of taste, Pak-Choi is comparable to Chinese cabbage, a little milder, with its own distinct note.

Tips

Pak-Choi should generally only be lightly salted and seasoned so as not to destroy its inherent flavour.

Preparation

The most valuable part of the plant are the strong leaf ribs. For preparation, cut off the lower end of the cabbage to separate the individual leaves. Wash these thoroughly in cold water. Pak-Choi can be prepared as a finely chopped salad, similar to Chinese cabbage. More commonly, however, it is consumed as a warm vegetable, similar to chard, spinach, or savoy cabbage, as a side dish to various meat and fish dishes. 

About the Producer

Our small organic nursery named Fleischhacker is located in Simmering, a historic vegetable supply district of Vienna. The family business has existed for over 100 years and is now managed by us in its 4th generation.

Sustainability and the conscious handling of nature and its resources are very important to us, which is why we have opted for organic farming.  On approx. 2 hectares, we produce seasonal organic vegetables all year round.

Storage Recommendation

Salad should always be stored in the refrigerator, ideally at 5° C and high humidity. The vegetable compartment is best suited for this.