Which Cabbage is Best for Salting

The harvesting season for the winter is approaching, and many housewives will soon begin to start pickling vegetables. Particular attention should be paid to cabbage. The result depends on the quality characteristics of the head of cabbage.

For pickling, it is best to choose varieties of a late ripening period. Early cabbage is too tender and becomes too soft when salted. Storage varieties, such as Stone Head, have leaves that are too hard and tough.

This also spoils the taste of the sauerkraut. Sometimes medium grades are used for salting, but they contain less sugar.

This option is used by residents of the northern regions, where the late cabbage does not have time to ripen.

How to determine the suitability of a head of cabbage for salting

1. Be white. This means that the vegetable has a sufficient amount of sugars for fermentation processes. Heads of cabbage with green leaves can be used for stewing or preparing other dishes.

2. The bigger the better. The largest heads of cabbage are chosen for salting. They have more succulent leaves, and when salted, they will not lose firmness.

3. Excellent taste. Before starting cooking, the cabbage should be tasted. The leaves should be sweet and juicy. Bitter cabbages are not used for fermentation, as they can spoil the taste of the finished product.

4. High density. Before you start salting, you should squeeze the head of cabbage in your hands. A good fork should crunch and juice. Loose head of cabbage is not used for fermentation.

Cabbage varieties suitable for pickling

Glory

A variety of medium ripening times. It is popular among gardeners due to its high yield. The weight of heads of cabbage sometimes reaches 5 kg. If you leave the heads of cabbage in the garden before the first frost, then the vegetable will become sweeter and crisper.

Moscow late

Yielding late variety. Heads of cabbage weigh on average 4 kg, but there are specimens that weigh more than 6 kg. The leaves are covered with a gray waxy coating. The inside of the head of cabbage has a slight yellowness. The forks mature in mid-October, but you can pickle a little earlier or later.

Amager

This vegetable is considered one of the best for storage, pickling or fresh consumption. The heads are slightly flattened. This variety is the last to be removed from the beds. Heads of cabbage can be stored in the basement until the end of spring. With each month of storage, the characteristic bitterness disappears, and the cabbage acquires a sweetness.

Snow White

Late variety with good yields. In the middle lane, heads of cabbage reach 4.5 kg of weight. The heads can be salted, pickled or cooked in different dishes. Possesses good keeping quality. Can be stored for up to 8 months.

Among the hybrid varieties, it is worth giving preference to such as "Ramada F1", "Krautman F1", "Menza F1" (very large heads of cabbage) "Megaton F1".