It's time to ferment - cabbage for fermentation, the best varieties

Interested in sauerkraut, the best varieties that can be used for winter harvesting. I bought several heads of cabbage for testing, if you believe the seller, then Moscow cabbage. I fermented it a month ago, so far only for use in the near future, not for the winter. But I don’t like something, probably, they were deceived or confused. It completely lost its juiciness, became soft and even mucus appeared. I have a recipe that has been proven over the years, I always use it for sauerkraut, most likely, the variety is not the same. And what kind of cabbage is best to take for fermentation, so that the harvest is stored all winter?

In winter, fresh vegetables are in short supply, so all housewives try to prepare them for the future, making various preservation. And the most popular dish is sauerkraut - juicy, crispy and very healthy. But in order for it to turn out exactly like this, it is important to know which cabbage is suitable for pickling, the best varieties that have proven themselves in winter harvesting. Even young housewives know that early species should not be used for this purpose, but only mid-late and late cabbage. However, among these crops there are varieties from which winter preparations are the most delicious. And most importantly, during long-term storage, they do not lose their taste, which is important for this vegetable snack. How to choose them and what varieties are they?

Sauerkraut - the best varieties

When choosing a vegetable for pickling, it is the ripening period that plays an important role. The longer the cabbage is in the garden, the more nutrients it accumulates, and especially the sugar content. It is sugar that promotes active fermentation and ensures uniform and complete fermentation. Therefore, early early ripening species are absolutely not suitable for sourdough. It is the late varieties that behave best in pickles, and more often not hybrids, but original ones, and the blanks from them are stored longer. In addition, mid-season cabbage can be used for fermentation.

When choosing a vegetable, you need to pay attention not only to its variety, but also to its appearance. In general, he will tell you what kind of culture belongs to. In cabbage of medium to late ripening, the forks are firm, white, sweet and crunchy. Moreover, the larger they are, the juicier the dish will be.

Mid-season cabbage varieties suitable for fermentation

At the beginning of autumn, the first medium cabbage ripens. Most often it is used to prepare dishes "for today", that is, which will be eaten before the onset of winter.

Although pickles can stand for a couple of months if you make them from these varieties of cabbage:

• Slava-1305 - not very large, about 4 kg, but sweet and juicy;
• Gift - medium-sized forks weigh up to 5 kg, and their leaves are covered with a wax coating;
• Dobrovodskaya - large cabbage weighing up to 6 kg with a slight bitter note in taste;
• Menza - very large heads weigh up to 9 kg, they are stored for a long time both fresh and in pickles.

Late varieties of cabbage for pickling

Late cabbage, which can be in the beds until the very frost, until early October, is the last to ripen. It contains the most nutrients and sugar. It is this cabbage that is recommended to be harvested for winter storage and take for salting.

Crispy cabbage, which can stand in the cellar for a long time, is obtained from the following varieties:

• Moscow late - a giant among cabbage, because its forks reach 15 kg, do not crack and are very sweet;
• Kharkovskaya winter - unpretentious and juicy variety;
• Turkis is an exception among small varieties, because heads of cabbage weigh no more than 2.5 kg, but they are very dense and juicy;
• Geneva is a hybrid variety with excellent characteristics and versatility.

The best varieties of cabbage for fermentation and long-term storage

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