How to grow wombok
Overview
Wombok is a Chinese cabbage variety grown for its dense, barrel-shaped heads of crisp, pale green leaves. It is a fast-growing cool-season crop that requires consistent moisture and mild temperatures to form tight heads without bolting.
Varieties
- Wombok (standard) — The classic barrel-headed Chinese cabbage, reliable in most Australian climates.
- Napa — A slightly taller, more elongated head with crisp texture; good for subtropical areas.
Soil Preparation
Wombok prefers rich, loamy soil with a pH of 6.0–7.0. Add well-rotted compost or aged manure before planting to boost nutrients. Ensure soil drains well to prevent root rot; raised beds help in heavy clay.
Growing Guide
Sow seed 5mm deep in well-drained, fertile soil with a pH of 6.0–7.0. Space seedlings 30–40cm apart in rows 45cm apart. Plant in full sun and water deeply 2–3 times per week. For best results, sow in late summer for autumn harvest in temperate zones, or early spring in cool zones. Avoid transplanting once roots are disturbed; direct sowing or careful punnets work best.
Sowing
Sow seeds 5mm deep, 30cm apart, in rows 45cm apart. Germination takes 5–10 days at 15–25°C. Direct sow in final position to avoid transplant shock, or use punnets for cooler zones.
Care
Feed with a balanced liquid fertiliser (e.g., seaweed or fish emulsion) every 2–3 weeks during active growth. Remove yellowing or damaged outer leaves to improve airflow. Mulch around the base with straw to keep soil cool and moist, but avoid covering the crown.
Companion Planting
Plant wombok near peas, beans, or dill to improve growth. Avoid planting after other brassicas (broccoli, kale, cauliflower) to reduce soil-borne disease. Do not plant near tomatoes or strawberries, which can compete for nutrients.
Common Pests & Risks
Cabbage white butterfly caterpillars are the main pest; cover with netting or insect mesh. Aphids cluster on new growth; spray with soapy water or neem oil. Slugs and snails attack young seedlings; use iron-based pellets or beer traps.
Harvesting
Harvest when heads are firm to the touch and about 15–20cm in diameter, usually 70–80 days from sowing. Cut at the base with a sharp knife; remove outer leaves if damaged. Store in the fridge for up to 2 weeks.
In the Kitchen
Use raw in salads or slaws, or stir-fry and pickle. The leaves are tender and mild; store in a plastic bag in the fridge for up to 2 weeks. Wombok is also excellent in kimchi or as a steamed side.
Troubleshooting
Bolting (runs to seed): caused by heat or dry soil; plant in cool months and water consistently. Yellow leaves: nitrogen deficiency or overwatering; feed with liquid fertiliser and check drainage. Small heads: overcrowding or poor soil; space 30cm apart and add compost. Holes in leaves: cabbage white caterpillars; cover with netting. Root rot: soggy soil; improve drainage with raised beds.