The best varieties of pickled cabbage

If you want to choose cabbage for pickling or pickling, then you should remember: early varieties are not suitable for these purposes. It is necessary to give preference to mid-late, late varieties and hybrids. They are usually harvested after frost, when a large amount of sugars accumulates in cabbage. In the article we will tell you about the best varieties of cabbage, we will reveal the secrets of choosing and storing heads of cabbage.

How fermentation differs from salting

In these, by and large, very similar methods of canning cabbage, there are certain differences. Here we are talking about the preparation of products using acid, but not tartaric or acetic acid. Souring occurs by natural fermentation, resulting in the formation of a preservative - lactic acid, which is obtained from the fermentation of the sugars present in cabbage.

In salting, extraneous bacteria suppress salt, with which it is important not to overdo it. If there is a lot of salt during salting, then it begins to inhibit the fermentation process. If salt is used in moderation, it suppresses the vital activity of unnecessary microflora and makes it possible for lactic acid bacteria to develop.

There are many varieties of cabbage.

It turns out that both salting and pickling of cabbage are very similar processes: preservation occurs under the action of acid. However, when fermented, it is produced in sufficient quantities on its own. And with salting, acid is formed due to salt. During fermentation, in addition to lactic acid, 0.5-0.7% ethyl alcohol, carbon dioxide and a little acetic acid are formed, which do not interfere with the canning process, but improve the taste of the product.

Growing cabbage: infographics

See the main features of growing cabbage in the infographic

(click to enlarge)

Features of pickling cabbage

Traditionally, the season for pickling cabbage is October. At this time, the content of natural sugar in cabbage increases, which stimulates the formation of lactic acid. If you do not have the opportunity to store sauerkraut in suitable conditions, then keep in mind that you can ferment it from October to February.

If you agree with the lunar calendar, then it is best to ferment cabbage in the first quarter of the moon phase, on the new moon. For fermentation, medium-late and late varieties are most suitable, as already mentioned.

Tip # 1. Strong, tight, whole heads of cabbage are taken, which weigh at least 700 grams. They should not be slightly frozen or with traces of spoilage, decay.

When choosing a cabbage variety for pickling, you need to do the following:

• Examine the head of cabbage. There should be no greenish leaves on the cabbage.It is white cabbage leaves that contain a lot of sugar, which is so necessary for fermentation during fermentation.
• Cut the vegetable in half.
• The cut should be white with a cream shade; head of cabbage - tight.
• Taste the cabbage. It should be sweet and crunchy.

Salted cabbage retains all its useful minerals and trace elements. Therefore, many housewives prefer this method of harvesting this vegetable for the winter. For this, the same varieties are ideal as for fermentation. Choose heads of cabbage with the same characteristics.

Ornamental cauliflower, which is often planted not for yield, but simply for beauty

Cabbage for pickling and pickling: choose medium-late varieties

The most famous of them is the high-yielding variety Slava-1305. The ripening period for this variety is 85-100 days. The weight of the heads of cabbage is 2.5-4.5 kilograms. They can be stored until January. This variety is usually planted in vegetable gardens especially for early pickling (early September) or fermentation.

The following varieties and hybrids are also suitable for fermentation:

• "Belorusskaya-455",
• "Braunschweig",
• "Gribovskaya-2176",
• "Wintering-1474,
• "Moscow late",
• "Present",
• Sugarloaf
• "Grant F1",
• Flagship F1,
• "Countess F1" and others.

A little more about the most popular varieties:

1. "Present". A variety suitable for both pickling and salting. Delicious sauerkraut has a shelf life of five months. The head of cabbage has a pronounced waxy bloom. Tight, with elastic leaves. Heads of cabbage can be different in color: light green, green, white. Their average weight is 2.5-4.5 kilograms. This cabbage variety is best used in the fall and early winter. Easily transported over long distances.
2. "Jubilee F1". The heads of this cabbage variety are very large. Weight 1.5-4 kilograms. Suitable for fermentation, pickling - in this form they can be stored for up to five months.
3. Dobrovodskaya. The variety is valuable because the heads do not crack. Heads of cabbage are large. The variety is universal. This cabbage is salted, fermented, pickled, cooked in various forms.
4. "Belorusskaya". It is very popular for pickling and pickling. A head of cabbage weighs an average of three kilograms. Stored for a long time.
5. "Menza F1". The cabbage heads of this variety are huge. Their weight reaches 9 kilograms. They can be stored until March. This cabbage is fermented in autumn, winter and spring.

Late varieties of cabbage for pickling and pickling

1. "Turkiz". This cabbage variety ripens after transplanting in four months. The heads of cabbage are very dense, do not crack during the growth period, so many housewives save them for pickling and fermentation in the winter.
2. Geneva F1. Keeps well almost until the next harvest. Often this cabbage is salted and fermented at the end of winter or even at the beginning of spring, during spring beriberi.
3. "Armager". It is considered the best variety for pickling and pickling. During storage, the taste of this variety of kaput significantly improves. It can be stored for up to six months.
4. "Moscow late". This variety is distinguished by very tight heads of cabbage. It is considered one of the best yielding varieties. Heads of cabbage have a weight of 7-12 kilograms. Very suitable for pickling and pickling.
5. "Kharkov winter". It is also one of the best pickled varieties. Heads of cabbage can be stored for up to six months. Experts recommend salting "Kharkovskaya Zimnyaya" immediately. The variety has a high yield and excellent taste characteristics. It is resistant to frost and adverse weather conditions. Therefore, they remove it even in late autumn. But this variety is also not afraid of high temperatures.

There is a difference in cabbage by varieties, but there are varieties by types

Cabbage varieties for fresh storage

Breeders have developed many varieties of white cabbage, which can be stored fresh for a long time - almost until the next harvest. Read also the article: → “Late varieties of cabbage. Varieties for storage, Dutch selection, for fermentation ”.

Keeping time of cabbage:

1. The following varieties remain until January: "Nadezhda", "Slava-1305", "Jubilee-29".
2. Until the middle of winter: "Gift".
3. Until spring and more: Amager-611, Rusinovka, Airbus F1, Langedeker, Crumont, Tsudounaya, Dauer.
4. Before June: Albatross F1

How cabbage is stored in winter

Cabbage varieties are distinguished by the size of the head, by the ripening period, by the nature of use. Early maturing varieties are cultivated for summer use. They ripen early, have a small dense head of cabbage and are not suitable for home canning, pickling, salting. Fresh medium-early and late varieties of cabbage are also used. They have the same tight heads of cabbage, but the leaves are rough. Disease resistant, rot resistant.

Late cabbage is not afraid of frost - it can withstand air temperatures down to -5 ° C. It is removed after the first snow falls. When late-ripening cabbage is sent for storage, it lays down, and at the same time its taste improves, the leaves soften. Usually late cabbage is harvested in late autumn, in dry weather. The heads of cabbage, together with the roots, are pulled out, shaken off the ground, the upper leaves are cut off, tied in pairs and hung on hooks in the basement or cellar. As an option: cabbage is placed on the ground with roots or placed on a rack so that the heads of cabbage do not touch each other.

Tip # 2. The ideal temperature for storing cabbage is 0 ° C - + 2 ° C. So you can keep it until May and even until June.

Cabbage varieties suitable for storage

For outdoor cultivation, many gardeners often choose cabbage varieties that have long shelf life. Late-ripening varieties are most suitable for this purpose. They have tighter forks, are hardy and high yielding. They have one feature: their taste is not revealed immediately after harvesting, but after they have been lying in the cellar or basement for some time. Here are some of them:

• And here again the universal variety "Gift" is practically in the first place. Under suitable conditions, this variety can be stored for up to 4 months.
• The time-tested sort "Armager-611". Ripening time after transplanting is 120-125 days. Productivity - 4-6 kg / sq. m. Dense heads of cabbage have a bitter taste, but the bitterness goes away during storage. They do not crack. Their average weight is from 2 to 4 kilograms. They can be stored until spring.
• The "Blizzard" variety is fruitful. Cabbage heads of this variety are small, dense, weighing up to 4 kilograms. They have a fine internal structure. They have excellent taste.
• For long-term storage, as well as for pickling and pickling, the variety "Zimovka-1474" is intended. It is hardy and immune to fungal diseases. Bred for cultivation in the northern regions. Its heads of cabbage have a rounded flat shape. Greenish white in color. Weight - 2-3 kilograms. The palatability improves after 3-4 months of storage.

In the daily diet of most people, especially vegetarians, cabbage must be present.

Hybrid cabbage varieties for storage

They are not very popular, although breeders have tried to develop varieties that would impress with the size of the head, high yield and suitability for fermentation. Today they are superior to many varieties in keeping quality. Their weight is usually 2-4 kilograms. The heads of cabbage are dense, but immediately after harvest they are not at all edible. But after 2-3 months they acquire excellent taste.

The late-ripening Kolobok hybrid is ideal for storage. Ripens 5 months. It has a compact, small, rounded head of cabbage with tight-fitting leaves. Doesn't taste bitter. Rich in ascorbic acid. The green upper leaves are juicy white when cut. The mass of a head of cabbage reaches 5 kilograms. In addition to the fact that it is stored for a long time, it can still be salted and fermented.

Modern hybrids "Aros", "Geneva", "Tyuriks", "Crumont" are stored for 7-8 months. They have small heads of cabbage that weigh up to 2 kg. They are not bitter. Good for fresh consumption.Hybrid "Menza" is distinguished by the largest heads of cabbage weighing 5-9 kilograms. They keep well and are good for pickling. Cabbage heads of the “Russian size” hybrid have approximately the same parameters.

Frost-resistant cabbage varieties close-up

What to add to sauerkraut

It can be spiced up by adding the following products:

Ingredients	Beneficial features
Cranberry	Enriches with vitamins of group C, potassium, magnesium, iodine. Cranberries contain a rare vitamin PP, without which the ascorbic acid found in sauerkraut simply would not be absorbed.
Horseradish	Horseradish contains phosphorus, iron, potassium, sodium, copper. The substances that make up horseradish help to digest heavy food.
Cowberry	Lingonberry contains large amounts of potassium, which protects the heart and blood vessels. It acts as a mild diuretic to help prevent swelling.
Apples	They contain B vitamins and iron. They help relieve bloating and bubbling in the intestines.
Beet	Beets contain dietary fiber that enhances intestinal motility, and the substance betaine, which is present in it, protects the liver and improves heart function.
Caraway	Contains proteins, carbohydrates, fiber, fats, as well as potassium, calcium, iron, phosphorus, etc.

Heading "Question-answer" about cabbage

Question number 1. Why didn't the sauerkraut turn out crispy?

The first reason is the wrong variety. Some people do not know that early varieties are not suitable for pickling cabbage. Verified varieties - "Glory", "Moscow late". If the point is not in the variety, then the fermentation technology is violated. The cabbage may have turned out soft if you put a little salt in it. Required proportion: 20 g of coarse, non-iodized salt per 1 kg of cabbage. It should be warm for 2-3 days. In this case, 1-2 times a day you need to pierce it with a wooden stick to release carbon dioxide.

Cabbage does not crunch if you overexpose it in a warm place

Question number 2. Why is the cabbage sour in the refrigerator?

When pickling cabbage, certain processes are started that must be stopped in time. To stop the fermentation process at a certain time (taste it), you need to add alcohol or moonshine to the cabbage (a quarter of a glass per bucket of product). The cabbage will not lose its taste, nor will it sour. Read also the article: → "How to store cabbage in the refrigerator (cauliflower, Peking cabbage, broccoli, sauerkraut)."

Question number 3. Who is contraindicated to use sauerkraut?

Sauerkraut is capable of enhancing fermentation processes in the intestines, therefore it is not recommended for people suffering from flatulence. Since it contains acids, it should not be consumed by people with stomach or duodenal ulcers, those who have problems with the pancreas, with the gallbladder (if the outflow of bile is difficult and if there are stones in it). Sauerkraut is contraindicated for people with high acidity, as well as for those who are prone to swelling, patients with hypertension or kidney disease.

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White cabbage is one of the crops that almost all summer residents planted in their garden. It is a component of many national dishes and has not only excellent taste, but also an abundance of health benefits. Cabbage is good both boiled and fried, is suitable as a side dish for meat dishes, goes well with other vegetables.

Cabbage varieties for pickling and pickling

White cabbage

Peculiarities

Most often, cabbage is grown to make various preparations for the winter from it. A distinctive feature of cabbage is that there are a number of harvesting methods in which this healthy vegetable does not lose most of its valuable qualities. The most popular of them are salting and pickling.

These two methods are very similar, but at the heart of each of them is a fundamental difference.When fermented, lactic acid acts as a preservative as a naturally occurring fermentation product. Cabbage contains sugars, thanks to which fermentation takes place.

Sauerkraut

And when salting, the development of unnecessary bacteria is suppressed by adding salt in the correct proportion. This also produces lactic acid. With an excess of salt, its formation will be inhibited, so it is important to follow the recipe.

Salted cabbage in jars

Important! The middle of autumn is the best time for pickling and pickling cabbage. In October, the amount of sugar in the vegetable rises, which contributes to the development of lactic acid bacteria. If the storage conditions are not optimal, the fermentation season can be extended until February in order to preserve the harvest of white cabbage longer.

Not every variety of vegetables is suitable for harvesting for the winter. Late varieties have proven themselves excellently for these purposes. You can use mid-season varieties for pickling and pickling. To pamper yourself with crispy cabbage with a characteristic sourness in winter, you should also carefully consider the choice of a suitable head of cabbage.

Not every variety of cabbage is suitable for harvesting for the winter.

TOP-5 mid-season cabbage varieties for pickling or pickling

Mid-season cabbage

"Slava-1305"

This variety is the most popular among sauerkraut lovers. It gives a good harvest, and the heads of cabbage can reach a weight of almost 5 kilograms. It is characterized by an average ripening period. Already three months after sowing, they begin to harvest the first harvest of this variety of cabbage. And you can start pickling cabbage due to its early ripening in September. However, it is recommended to wait with the harvest of Slava-1305 cabbage before the frost starts, so that the vegetable becomes juicier and more sugar is formed in it. The heads of cabbage should not be stored for more than three months.

"Slava-1305"

Cabbage "Slava-1305"

"Present"

Cabbage of this variety is equally good both in pickled and salted form. Blanks retain their taste and nutritional properties for up to 5 months, and fresh forks under proper storage conditions can be stored for up to 6 months from the date of harvest. Heads of cabbage "Gift" are dense, with a waxy bloom, white or light green. By weight, they can reach 4.5 kg. Almost not prone to cracking. The leaves are juicy, resilient. The best time to harvest this vegetable is autumn and early winter.

Cabbage "Gift"

"Gift" is quite in demand among gardeners, as it is excellent for pickling and fermentation. The variety justifies its name, invariably bringing high yields. Ripening occurs in 4 months. However, it will take some effort to grow a vegetable. Water it regularly and abundantly, fertilize and loosen the soil.

White cabbage "Gift"

On a note! Cabbage variety "Gift" is suitable for cooking various dishes. Its leaves are very juicy, tasty and contain more vitamin C than any other cabbage. Due to its high dietary properties, this variety is widely used in children's kitchen.

"Dobrovodskaya"

Absolutely any culinary dish can be prepared from Dobrovodskaya cabbage, in which the recipe requires adding this vegetable. Suitable for pickling and pickling. Heads of cabbage are distinguished by their large size and special strength.

Cabbage "Dobrovodskaya"

"Anniversary F1"

The shelf life of sauerkraut or salted cabbage of this hybrid is 5 months. It has rather large heads of cabbage, weighing up to 4 kilograms.

"Menza F1"

Cabbage "Menza F1" pleases gardeners with huge heads of cabbage reaching 9 kg. Fresh cabbage can be kept until early spring. But it is better to salt it. This cabbage also has excellent taste in sauerkraut.

Cabbage "Menza F1"

TOP-5 late varieties of cabbage for pickling or pickling

"Amager 611"

For all kinds of preparations for the winter, this variety is perfect as possible, since the taste tends to improve over time.The shelf life of sauerkraut or salted cabbage "Armager" comes up to six months.

Cabbage "Amager 611"

"Kharkiv winter"

Gives a great harvest. The vegetable tastes very good. Also great for pickling. Fresh can be stored for up to six months, but it is still better to pickle immediately after harvest. It tolerates frost and bad climatic conditions well, so heads of cabbage can not be cut from the beds until the very end of autumn. Also "Kharkovskaya Zimnyaya" shows good resistance to heat.

"Kharkiv winter"

"Moscow late"

Produces a very good harvest from huge heads of cabbage. By weight, they can reach up to 12 kilograms. At the same time, the heads of cabbage retain good density and strength. Recommended for pickling and pickling.

Cabbage "Moscow late"

"Turkis"

The harvest of cabbage of this variety begins to be harvested 4 months after the seedlings were planted in the beds. Produces tight heads of cabbage, not prone to cracking. These heads of cabbage keep well until they are used for pickling or pickling.

Seeds of cabbage "Turkis"

Geneva F1

This cabbage hybrid has a long shelf life. Fresh may not spoil until the next harvest ripens. For pickling or pickling, it can be used at any time during storage.

Geneva F1

More about hybrid cabbage varieties for pickling or pickling

Hybrid varieties came about as breeders tried to produce cabbage varieties with impressively sized heads, high yields and suitable for a variety of culinary uses such as pickling and pickling. However, these varieties have not become widespread.

Hybrid cabbages are generally unsuitable for consumption after being cut from the garden (except as described above). It is designed for long-term storage. After 3 months, its taste changes and becomes very pleasant. Heads of cabbage in hybrid varieties are strong and dense. They usually weigh between 2 and 4 kilograms.

Hybrid cabbage varieties

The most popular hybrid variety is Kolobok F1. It takes 5 months from planting to harvest. A small dense head of cabbage weighing up to 5 kilograms has the shape of a ball. Green on top, and white and juicy in cross-section, its leaves are very tight to each other. Differs in a high content of vitamin C. It can keep a fresh look for a long time, and can also be used for pickling and fermentation.

Cabbage seeds "Kolobok F1"

Important! The largest heads of cabbage are produced by the Menza F1 hybrid. They can weigh up to 9 kg. Also, cabbage is well suited for homemade preparations and is kept fresh for a long time.

Choosing cabbage for pickling or pickling

Tips for choosing and salting cabbage

It is better to choose cabbage of late or mid-season varieties for pickling. When choosing a head of cabbage, you need to be guided by the following rules.

1. You need to take the cabbage forks in your hands and feel. If, when squeezed, it turns out to be soft or its shape changes in any way, then it does not fit.
2. On examination, no stains or cracks should be found.
3. The head of cabbage should have a pleasant smell of fresh cabbage.
4. The stump must be checked for a cut. Its length should not be less than 2 centimeters, and the color should be brown. It is permissible to use a vegetable with a white stalk for preparations.
5. When buying on the market, preference should be given to heads of cabbage with green leaves. If there are none, then there is a possibility that the cabbage was frozen, so the leaves were cut off.
6. A head of cabbage must weigh at least 1 kilogram. The optimal weight is from 3 to 5 kilograms.
7. It is desirable that the top of the head of cabbage is slightly flattened. This is how you can distinguish the late variety that is best suited for fermentation.

Cabbage

Which varieties are better not to use

On sale now rarely comes across cabbage, ideal for pickling or pickling - strong, with white leaves.Often, early varieties of cabbage with green leaves are sold instead, which is well suited for fresh salads, but absolutely not suitable for harvesting.

There are varieties that keep very well all winter, but are also not suitable for fermentation due to their taste. One of these varieties is "Creumont". It is notable for its resistance to fungal diseases.

On a note! Another important issue is the selection of the right sourdough utensils.

Choice of utensils for sourdough cabbage: a wooden barrel, enamel or plastic container is suitable, while stainless steel is better to refuse

Table. How to ferment cabbage - a step by step recipe.

Step 1	For 10 servings, take: 2 kg of white cabbage, 3 pcs. carrots, 50 g of salt. Spices: peppercorns, caraway seeds and bay leaves to taste. Cabbage must be freed from the stalk, as well as the upper leaves.
Step 2	Cabbage heads, taken in the proportion indicated in the first step, are cleaned, excess leaves and stump are removed, then washed thoroughly.
Step 3	Prepared cabbage leaves are finely chopped.
Step 4	Chopped cabbage is placed in a large container.
Step 5	The carrots need to be peeled, grated with a grater, and then put in the same place where the cabbage was previously placed.
Step 6	Salt is added. Everything is mixed and frayed.
Step 7	Large cabbage leaves are placed in a large pan.
Step 8	Shredded cabbage mixed with carrots and spices is placed on the sheets in layers. All this is compacted.
Step 9	Layer by layer, the entire pan is filled.
Step 10	Large cabbage leaves are placed on top, on which a plate is placed. The load is placed on the plate.
Step 11	The pot must be placed in a container, for example, in a basin. Otherwise, the juice that the cabbage will produce will drain onto the floor.
Step 12	The pot of cabbage should be kept warm for about a week. Every 2 days, the cabbage should be pierced with a wooden object, such as a spoon. This is done in order to release the gas.

Video - Perfect Sauerkraut

Video - How to salt cabbage correctly

White cabbage appeared on the European territory of the Russian Federation at the end of the 5th century BC. Sauerkraut enjoyed special respect among all strata of the population, which in Russia was harvested in huge quantities in every peasant farm. This tradition is still alive today. The current housewives, like their great-grandmothers, ferment and salt cabbage for the winter. Unfortunately, not all modern varieties of this culture are suitable for salting. From early ripening loose heads of cabbage, an unappetizing soft mash is often obtained, therefore, only medium and late ripening varieties should be used for fermentation. Photos and descriptions of the best of them can be found in this article.

Hit-parade of medium late "pickling" varieties and hybrids of cabbage

1. "Glory 1305". The earliest of all "pickled" varieties of cabbage. Heads of cabbage "Slava" ripen in 108-118 days (counting from the emergence of seedlings) and in good years reach a weight of 4.5 kg. The average weight of the forks is in the range of 2.8-3.7 kg. Heads of cabbage are spherical or flattened-rounded, rather dense, very juicy, stored without losing their presentation until the New Year. On the cut of the head of "Glory" there are snow-white, the integumentary leaves on the forks are pale green, with a barely noticeable waxy bloom. The disadvantage of this variety is its low disease resistance - the plantations of "Glory" are often affected by keel and fusarium.

2. "Gift". An old proven variety, which is practically devoid of drawbacks (unless one can consider such a special demand for watering). The rounded or slightly flattened heads of the "Gift" ripen in 124-136 days, never crack and keep excellently until March of the next year. On average, the heads of this variety weigh 3.5 +/- 0.9 kg, some specimens reach a weight of 5.5 kg. The forks are juicy and very dense, yellowish-white on the cut, grayish-green on the outside. Outer leaves on heads of cabbage are smooth, covered with a wax-like bloom.The inner stalk in Podark's forks is of medium length, not very massive, not woody.

Cabbage "Slava 1305"

3. "Braunschweig". An old (zoned on the territory of the Ukrainian SSR back in 1947) German variety, which is still considered one of the best for fermentation. Noticeably flattened, not very large (weighing on average 3.2 kg) heads of Braunschweig cabbage ripen 140-148 days after sprouting. The forks of this variety are moderately dense (but not "cast"), pure white in the cut and light green on the outside. The inner leaves of the heads of cabbage are tender, without thick coarse veins.

Advice. When planning to grow cabbage of this variety, take care of arranging a powerful irrigation system in advance, otherwise you will not see a good harvest.

4. "Dobrovodskaya". Disease-resistant highly productive variety with a growing season of 152-158 days. Heads of cabbage "Dobrovodskaya" are spherical, large (weighing about 6-7 kg), not very dense, but juicy and "sweet" in taste. On the cut, the inside of the forks is painted creamy white.

5. "Belarusian 455". The variety, bred in 1937, is still popular among domestic gardeners, due to the high taste of its heads. Forks of “Belarusian cabbage” ripen in 122-134 days and reach a weight of 3.5-3.8 kg, specimens weighing more than 4.5 kg are extremely rare. The spherical heads of "Belorusskaya" are very dense, as if cast, snow-white in the cut and medium-green on the outside, have a tiny short stump.

Cabbage "Menza F1"

Attention! Cabbage of this variety is often affected by vascular bacteriosis and keel!

6. "Menza F1". Disease-resistant highly productive hybrid with a vegetation period of 128-140 days. Cabbage of this variety is the record holder for the size and weight of forks. The minimum weight of her heads is 4 kg, the maximum weight is 9, 5 kg. The slightly flattened, huge Menza forks have surprisingly small stumps. Cabbage heads of this variety are perfectly stored until early spring.

The five best late-ripening varieties suitable for pickling and pickling

1. "Snow White". A very successful high-yielding "Soviet" variety, which still has not lost its relevance. The shape of Snow White's heads can vary from slightly flattened to short-oval. The forks are medium-sized (weighing 2.3-3.8 kg), very dense, juicy, in full accordance with the name of the variety, snow-white in the cut. Heads of cabbage ripen in 5 months and store the same amount without losing their presentation.

2. "Moscow late". One of the most unpretentious and high-yielding varieties of cabbage. Spherical, strong, tight heads of cabbage "Moskovskaya" ripen in 160 days. Giant forks weigh from 7 to 15 kg, and therefore are best suited for creating "large-scale" winter blanks. The inner leaves of the heads are yellowish-white, the integumentary leaves are gray-green. Cabbage of this variety is stored in the cellar without deterioration in taste and appearance until the beginning of summer.

Cabbage "Moscow late"

3. "Mara". Belarusian variety with medium-sized (up to 4 kg in weight), but very tasty, "sweet" heads of cabbage. The growing season of this cabbage variety is very long (about 165 days), in especially cold years, the ripening time of the heads is delayed up to 6 months. Mary's forks are compact, juicy, tender and crunchy, and therefore they are sometimes fermented as a whole or in quarters. Cabbage of this variety ferments very quickly, so it can be used to make early-ripening sauerkraut.

4. "Russian size". Rounded-flat, giant heads of cabbage of this variety weigh 9-12 kg, some of the record-breaking specimens pull for one and a half pounds. Tight, crispy under strong squeezing, juicy, snow-white inside - Russian size forks are considered ideal raw materials for fermentation.

Attention! Due to their enormous size, the heads of this variety are slowly sold on the market. Housewives who need cabbage for borscht or salad don't buy giant forks.

Cabbage "Mara"

5. "Kharkov winter".Drought-resistant variety with a growing season of 156-160 days. Small (weighing up to 3.5 kg) heads of cabbage "Kharkovskaya Zimnyaya" do not crack from an excess of moisture and are stored without loss for six months, but it is better to let them ferment soon after harvesting.

For pickling and salting, not only the above, but also many other varieties of cabbage are suitable. Due to the limited size of the article, we were able to briefly describe only a dozen of the most successful and proven ones.

The best varieties of cabbage - video

To many who are not faced with the cultivation of white cabbage, it seems that there are few varieties of it and all are similar to each other. In fact, only if we take into account the best varieties of cabbage, there are more than 50 of them, and to this it is worth adding the best varieties of cabbage for pickling and storage, early-, mid- and late-ripening, etc. In total, to date, more than 80 varieties of white cabbage have been officially registered, in addition there are cauliflower, red cabbage, Savoy, kohlrabi, Brussels sprouts and broccoli. But in this article we will tell you exactly about the best varieties of white cabbage.

Rating of the best varieties of early ripening cabbage

These forms are ideal for spring vegetable salads - light, soft, slightly crunchy leaves, very juicy and tasty. Unlike mid-ripening ones, they ripen faster, and are not as demanding on the quality of the soil and take up less space. In greenhouses or hotbeds, you can plant up to 10 heads of cabbage per 1 sq. M. and they will all fully develop and grow.

Among the most popular are the following varieties:

Rinda F1

A hybrid variety that reaches removable maturity already 76 days after germination. Stored at most until mid-summer. The head of cabbage is quite dense, but not tight, it can even be used for second courses. It can grow in any soil, provided that the temperature is stable (in greenhouses) and the soil is not too dense. It is recommended to periodically loosen the root zone, providing air access.

Rinda

Cossack F1

A hybrid variety of super fast ripening - removable maturity occurs already 40 days after planting the seedlings, and 76 days after planting the seeds. The heads of cabbage are firm, light green in color, the taste is sweetish, without early bitterness. It is grown only in greenhouses and hotbeds, it is not very susceptible to diseases. The average weight of one head of cabbage reaches 1.5 kg. Stored for 4 months.

Kazachok

June

This is the most common cabbage, the seeds are the best varieties for open ground. Heads of cabbage can be cut already 60 days after planting seedlings in a greenhouse or greenhouse and 76 days after planting seeds. Color - light green, taste - no bitterness, structure - dense, not friable. Stores well for 3-4 months. It can be left on the vine for up to 2 weeks after ripening, and still it will not crack and disintegrate into sheets. It also grows well in the open field, tolerates frosts well, but not prolonged frosts. Suitable for central Russia, in the Urals and in Siberia, for an early harvest, they are grown only in greenhouse shelters.

June

Tobia F1

Large-fruited variety, where each head of cabbage weighs about 5.5-6 kg. The top leaf is bright green, gradually turning to yellowish at the very stump. Juicy, very sweet, ideal for spring salads and first courses. Not the best taste in salting. And it is kept fresh for a short time - within a month. If left standing, it will not crack for a long time.

Tobia

The best varieties of cabbage for pickling for the winter

Here we will also tell you about which varieties of cabbage are best for pickling. It is not recommended to preserve and salt the early forms. Despite the rather dense structure and rich taste, when salted, the cabbage becomes like sauerkraut and absolutely tasteless. Therefore, for preservation for the winter, it is recommended to use those varieties that reach technical maturity at least 140 days later.They are mainly planted in the ground of a snake in the form of seedlings (in greenhouses and greenhouses, they can also be planted in seeds), after the shelter is removed and the plant is allowed to gain sunlight. Most of these forms are resistant to disease, but some varieties are susceptible to disease. Among the main ones are bacteriosis, white and gray rot, very rarely, usually in greenhouses, there is phomaosis.

Typically, the epidemic starts with tomatoes and spreads to cabbage. If possible, these vegetables should be grown separately from each other or immediately, upon detection of the first signs of the disease, all crops should be processed.

Read with this article: Diseases of tomatoes in a polycarbonate greenhouse

Glory

One of the most popular varieties, yielding a crop already 3.5 months after planting seedlings. Perfect for fresh consumption and fermentation. Heads of cabbage are slightly flattened, weighing 4.5-5 kg. The upper leaf is light green, the center is white, the stump is small. It is stored unprocessed all winter, grown for export, that is, it tolerates transportation well.

Glory

Atria F1

If you need cabbage for pickling, the best varieties are headed by the Atria hybrid. Gives a large harvest, reaches full maturity 140 days after full germination. The heads of cabbage are elastic, dense, fermented well, and the leaves are also good for stuffed cabbage. The taste is juicy, sweetish, without bitterness. Does not crack even after prolonged exposure to bark. Stored all winter.

Atria

Present

Refers to forms of medium maturity, removable maturity occurs 135 days after transplanting. Not afraid of frost, but slows down growth during prolonged cold snap. It is recommended to grow in greenhouse conditions, when a stable above-zero temperature and a sunny day are reached for more than 6 hours, the shelter is removed. Average resistance to diseases - they are not breeding grounds, but during an epidemic they can suffer. Stored throughout the winter.

Present

Midor F1

Hybrid form, ripening 155 days after full germination. The top sheet is rich green with a touch of wax, which ensures excellent preservation throughout the winter. The heads of cabbage are very dense, multi-leaved, the stump is small. Pronounced taste, no bitterness, ideal for salting.

Midor

The best varieties of cabbage for winter storage

It is best for this purpose to use those forms that ripen for more than 145 days, but even mid-ripening ones will last the winter in a viable state, will not lose their taste and elasticity of the leaves. There is no fundamental difference in storage between these two forms. But it is traditionally believed that the later the cabbage was removed from the root, the longer it will remain with all the vitamins and useful microelements.

Aggressor F1

This is not just one of the most productive and maturing varieties, it will easily top the ranking of the best cabbage varieties for central Russia. In addition to the fact that the Aggressor does not require special soil, reverent care, a large amount of fertilizers and regular watering, it is practically not susceptible to diseases, and cut heads of cabbage are stored for more than 6 months. The vegetable is large enough - up to 5 kg, does not crack, retains its elasticity during the entire storage period. Great for salads, first and second courses and fermentation.

Aggressor

Snow White

Ripens after 3.5 months of days after planting seedlings, grows well in open areas, but it is recommended to plant seedlings in greenhouses or greenhouses. The heads of cabbage are dense, elastic, the leaf is snow-white and crispy. Due to the high concentration of nutrients, it is recommended for baby and diet food. Stored for more than 6 months without cracking or rotting. The variety itself is resistant to phomosis, but requires regular watering and fertilization. It is optimal for this purpose to use rotted compost or wood ash mixed with soil.

Snow White

Read with this article: Processing a polycarbonate greenhouse in the fall

Valentine F1

Late ripening form, reaching removable maturity 145-150 days after full germination. Unpretentious, infrequent watering, resistant to diseases and short-term frosts. It is better to plant seedlings in greenhouse conditions. The heads of cabbage are dense, but the leaves are removed very easily, due to which this variety is often grown for cabbage rolls. A hybrid variety that does not produce seeds for next year.

Valentine

Gingerbread man F1

A late ripening hybrid that produces large, dense fruits weighing 5-5.5 kg. It can be affected by gray rot, in exceptional cases - by phomosis. Heads of cabbage sometimes rot, so during storage, the crop should be periodically sorted out for rot. In general, Kolobok cabbage is a fruitful variety that can be stored for up to 7 months.

Gingerbread man

The best varieties of cauliflower

Compared to white cabbage, cauliflower is a relatively new guest on the Russian table, but our fellow citizens have long fallen in love with it. A whole complex of valuable amino acids, including lysine and arginine, ease of preparation, pleasant taste, low calorie content - there are many useful properties. Today it is grown in many greenhouses, especially since it is unpretentious in care and is not very susceptible to disease.

Among the most popular varieties are the Snow Globe, Express, Flora Blanca and others.

Snowball

A productive variety, giving about 4 kg from one garden bed only. The weight of the heads of cabbage depends on the growing conditions and reaches 1200 grams under favorable conditions. Suitable for fresh consumption, preparation of first and second courses, as well as for fermentation.

Snowball

Express

Small socket and maximum weight up to 0.5 kg. Strong and healthy, little susceptible to diseases and pests. Refers to forms of early ripening and gives removable maturity already 60 days after transplanting. It is afraid of prolonged frosts, therefore it is recommended to grow in greenhouses or greenhouses, and if the temperature rises to 15 degrees and above, the film can be removed. Average yield - up to 2 kg per 1 sq.m.

Express

Flora Blanca

A real decoration of the beds. The rosette is quite high, which makes it stand out from other varieties, dense. Stores well for 3-4 months. It is recommended not to cut from the root immediately upon reaching the schematic maturity (100-105 days), but leave it for a few more days, which will only add flavor. It is planted in greenhouses, after a month and a half, you can open the film.

Flora Blanca

It is clear that this is only a small part of the varieties, but these are the most proven and really better varieties of white cabbage and cauliflower, of which even we were convinced.

VIDEO: The best varieties of early and late ripening