Typhoon Cabbage is a compact F1 hybrid that delivers sturdy heads in 98 days, thriving across hardiness zones 1 through 10. This variety handles cold snaps with frost-hardy vigor while remaining adaptable to warmer climates, making it a genuinely year-round option for gardeners in almost any region. Its resistance to Fusarium Yellow disease provides reliable protection against a common brassica threat, and the compact growth habit means it fits easily into space-conscious gardens without sacrificing yield.
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Moderate
1-10
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High
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This F1 hybrid packs serious hardiness into a compact frame, resisting frost while staying disease-resistant to Fusarium Yellow. The 98-day timeline keeps things moving through the season, and at hardiness zones 1 through 10, Typhoon adapts from Canadian winters to subtropical springs without complaint. Clean, disease-free heads store remarkably well, holding their quality through months of cold storage when kept at just above freezing with proper humidity control.
Typhoon Cabbage shines both fresh and fermented. Slice it raw into slaws and salads, braise it as a warm side dish, or ferment it into sauerkraut, where its solid head structure and clean flavor develop into something complex and tangy over weeks of fermentation. The compact heads also pack efficiently for storage and processing.
No timeline data available yet for this variety.
Sow 2 seeds per cell in 50- or 72-cell plug flats, pressing them 1/4 inch deep. Keep soil temperature above 75°F until germination (aim for 65 to 75°F as your target range), then reduce air temperature to around 60°F. Seedlings will be ready to transplant in 4 to 6 weeks.
Transplant outdoors 4 to 6 weeks after sowing, spacing plants 12 to 18 inches apart in rows 18 to 36 inches apart. For an early spring crop, use early and midseason varieties like Typhoon. Cabbage prefers cooler growing temperatures between 55 and 75°F.
Harvest heads at 98 days from transplanting when they feel firm and fully formed. The most tender and storable heads are still green and actively growing, so don't wait for complete maturity. Cut the head cleanly at the base with a sharp knife.
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