Asian mustard greens container growing for homemade kimchi and pickled greens all fall long

Container growing Asian mustard greens for fall kimchi and pickled greens is very achievable. Select containers that are at least 6-8 inches deep and have good drainage holes; larger containers will allow for more robust growth and a longer harvest. Terra cotta or plastic pots work well. For fall growing, start seeds indoors about 4-6 weeks before your first expected frost, or sow directly outdoors once temperatures begin to cool in late summer. Asian mustard greens prefer cooler weather and can tolerate light frosts, which actually sweeten their flavor.

Choose a sunny location that receives at least 6 hours of direct sunlight per day. If sunlight is limited, a partially shaded spot may suffice, but growth might be slower and the greens might be less dense. Use a good quality potting mix that drains well. Avoid heavy garden soil, which can compact in containers and hinder root development. Mix in some compost for added nutrients.

When sowing seeds, follow the packet instructions for depth and spacing. For mature plants, aim for about 4-6 inches between plants to allow for adequate air circulation and growth. If sowing densely for a cut-and-come-again harvest, you can plant closer, but you’ll likely need to thin them out as they grow. Water consistently, keeping the soil evenly moist but not waterlogged. Overwatering can lead to root rot, while underwatering will stress the plants and can result in bitter greens. Check the soil moisture by sticking your finger about an inch deep; if it feels dry, it's time to water.

Fertilize your mustard greens every 2-3 weeks with a balanced liquid fertilizer diluted to half strength. This will ensure they have the nutrients needed for vigorous growth, especially important for container plants which have a limited soil volume. Watch out for common pests like aphids and cabbage worms. A strong spray of water can dislodge aphids, and for more persistent infestations, insecticidal soap or neem oil can be used.

Harvesting for kimchi and pickling can begin when the leaves are young and tender or as mature heads. For cut-and-come-again harvesting, cut the outer leaves, leaving the central bud intact, and the plant will continue to produce. For whole heads, harvest when they reach your desired size. Asian mustard greens grow relatively quickly, so you can often get multiple harvests from a single planting, extending your yield well into the fall. The cooler temperatures of fall enhance their flavor, making them ideal for fermentation. Ensure your containers are protected from severe frost if you wish to extend the harvest even further, perhaps by moving them to a sheltered porch or covering them with frost cloth. The consistent moisture and nutrients in a container environment, combined with the ideal fall temperatures, will produce flavorful greens perfect for your homemade kimchi and pickled delights throughout the season.