Cabbage is a rich source of microelements and minerals, which many people grow on their plots. We eat cabbage both raw and cook different dishes from it. Many of us are very fond of sauerkraut , especially in winter - this is one of the few natural vegetables that is stored fresh. To keep sauerkraut as long as possible and retain all useful properties for a long time, it is necessary to choose the best cabbage for souring.
How to choose cabbage for souring?
For sourdough choose medium or late cabbage varieties. When choosing a head, give preference to large heads. The color of the heads should be white, without green leaves. In white leaves of cabbage there is more sugar, and sugar for ferment is necessary for fermentation.
If you can not seem to determine the type of cabbage, then a suitable head is available in a different way. Cut the cabbage in half, examine it inside and taste it. The best cabbage for souring, which suits you, should be on the cut cream-white color, it should be very tight, and to taste it should be crunchy and sweet.
White cabbage - varieties for souring
Many for sauerkraut prefer medium-ripening varieties of cabbage, they include:
- Glory-1305 - ripens after 95 days after planting. This variety is very high-yielding and planted by truckers for the sake of the sauerkraut.
- Gift - this cabbage is brewed, marinated and salted. From this variety you get very tasty sauerkraut, which can be stored for up to five months.
- Jubilee F1 - cabbage, fermented from this variety, is also stored for about 4-5 months, and the weight of one cabbage head reaches 4 kg.
Also, you should look at the varieties F1, volunteer and Belarusian cabbage. These cabbage varieties are also suitable for souring.
Late cabbage for souring
Examples of late maturing cabbage for souring are:
- Turkic - collected after landing in four months. The heads of this variety are very dense and do not crack during ripening, so they are most often kept for leaven closer to winter.
- Geneva F1 - very well preserved, until the new harvest, so many housewives store cabbage this class for sourdough in early spring.
- Amager - is considered the most suitable cabbage for sourdough, as during storage it improves every day the taste qualities. Therefore, by fermenting cabbage of this variety, you can create a masterpiece in cooking and make a splash among your friends and acquaintances.