Saku Saku is a typical Japanese cabbage indicated to be eaten raw in salads and to accompany fried foods. Saku Saku which in Japanese means crunchy, with its characteristic well separated and airy leaves goes very well with our breaded cutlets making them lighter and more digestible. In Japan it is the obligatory side dish for tonkatsu (similar to our Milanese cutlet).

Curiosity: Saku saku is rich in vitamin U (or methylmethionine), a great ally of your intestine that promotes the regeneration of the intestinal mucosa, fights the annoying gastroesophageal reflux, prevents and quickly cures ulcers of the intestinal tract .

SOWING / TRANSPLANTING

Transplantation is usually recommended for professional productions, while in the home garden it is also possible to do direct sowing with a distance of 15-20 centimeters.

While for the transplant, a distance of about 30cm is recommended. About 40-45 days pass from sowing to transplanting.

SECRETS FOR CULTIVATION

It is very important to avoid the lack of water in the first periods during germination, while stopping it afterwards for 8-10 days, to facilitate the growth of the roots in length and strength. Start over with irrigation later to improve head size.

From the moment of transplant, the saku saku cycle is around 70-75 days.

COLLECTION

When the leaves are well enveloped and the head reaches a size of about 30 centimeters, it can be harvested. Cut close to the ground and remove leaves as desired.