The best pickled cabbage varieties

White cabbage is one of the crops that almost all summer residents plant in their garden. It is a component of many dishes of the national cuisine 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 the preparation of 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.

"Kharkov 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 salting or fermentation, 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 suitable 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

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 cabbage in this 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 variety of cabbage 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 are preserved 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 of cabbage, 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. Alternatively, the cabbage is placed on the ground with its 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 the harvest, 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 disembarkation of seedlings 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	Lingonberries contain 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 used 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, hypertension or kidney disease.

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Cabbage is a popular vegetable in our country. Especially in winter, you can't do without hodgepodge, borscht, cabbage pies. Storage of cabbage in winter is possible fresh and in all kinds of salting, pickling.

Cabbage variety Jubilee F1 is stored for about 5 months

Choosing cabbage for pickling

To keep white cabbage in sauerkraut for as long as possible, it is important to choose the right vegetable variety. What is important to pay attention to:

• Cabbage varieties for pickling should only be medium or late.
• The head of the vegetable is large.
• Cabbage must be white, with no greenish leaves. The white leaves of the vegetable contain a higher percentage of sugar, which is necessary for fermentation during salting.

There is another way that will help you decide on the choice of cabbage for pickling:

1. cut the vegetable into two halves;
2. see the cut (white with a cream shade and a tight head of cabbage);
3. taste the flavor, which should be crispy and sweet.

Cabbage variety Slava-1305 was bred specifically for pickling

Mid-season cabbage for pickling

Mid-season white cabbage ripens in August or September. Its yield is much higher than the early species and it is stored well. Some types are used for fermentation. The growing season is 115-150 days.

There are people who make pickles from mid-season varieties. These include:

• Slava-1305 - the growing season is 95 days. This species gives a high yield and is often grown by gardeners especially for salting. Many housewives use this particular type for salting, since the cabbage turns out to be crispy, juicy. The variety is good for storage and transportation.
• Gift - suitable for pickling and salting. The result is a delicious sauerkraut that can be stored for up to five months. The gift is easily distinguished by its pronounced wax coating. Those who prefer the presence of fresh cabbage all winter choose the Gift, which is distinguished by very tight heads of cabbage, elastic leaves. The variety is good for transportation.
• Jubilee F1 - has very large heads, reaching up to four kilograms. In fermented form, it can be stored for up to five months. ... The weight of a head of cabbage reaches from 1.5 to 4 kg.The density of the head is suitable for pickling.
• Dobrovodskaya is endowed with an important property - it does not crack. The fruit heads are large. The taste of the vegetable is excellent. Perfect for fermentation, but not stored for a long time.
• Belorusskaya- is popular in cooking for salting. One head of cabbage reaches three kilograms of weight, but can lie for a long time. It is recommended to pickle immediately after harvest.

Variety Gift has excellent taste.

Late varieties for fermentation.

In most cases, late-ripening cabbage varieties are preferred for pickling. The most popular names in this direction are:

• Turkiz - ripens four months after disembarkation. It is distinguished by a high density of heads, which do not crack during the growth period. It is better to ferment such a variety closer to winter.
• Geneva F1- tends to preserve well almost until the next harvest. It is often salted from it at the end of winter or in the first days of spring.
• Amager is the best variety for pickling, because it differs in that during the storage period, the taste is noticeably improved. It is important that such a variety is stored for almost six months. This is a fairly long period.
• Moscow late - a great view for those who love the squeakiness in cabbage. One of the best yielding varieties. Fruit weight from 7 to 15 kilograms. A good variety for fermentation.
• Kharkovskaya winter - is the best variety for salting. Her heads of this can be stored for six months. But it is recommended to salt them right away. The value of this species lies in the high yield and good taste of the fruit. This variety is frost-resistant, so it can be harvested even in late autumn. Kharkov winter is resistant to heat. This quality of the vegetable is well suited for those who rarely visit their dacha.

Kharkiv winter is resistant to unfavorable weather conditions

Hybrid cabbage varieties

Such varieties are not so popular, perhaps because the purpose of the selection was for fruit size, high yield and suitability for fermentation.

So, the Menza hybrid has the largest heads of cabbage, from 5 to 9 kilograms, which are suitable for storage and salting. Heads of hybrid variety Russian size have almost the same weight.

But heads of cabbage of late Moscow in rare cases reach a weight of 10 kilograms. Basically, the heads of this variety weigh up to 18 kg, which is much better than hybrid varieties. Kharkiv Winter is no worse than the hybrid species, which reaches 5-9 kilograms of weight.

Gingerbread man is a late-ripening hybrid of white cabbage, ripens within five months. The heads of cabbage are rounded with tightly attached leaves. The mass of one fruit can reach five kilograms. It has a property that can be stored for a long time. Very well suited for salting, fermentation.

The Crumont hybrid is absolutely not recommended for salting, which is distinguished by its resistance to fungal diseases and the density of the head, which does not burst.

Many hybrid varieties cannot be stored until the next harvest.

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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 plantings of "Glory" are often affected by keel and fusarium.

2. "Gift". An old proven variety, which is practically devoid of drawbacks (unless such can be considered 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 the “Gift” 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 3.2 kg on average) 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 with 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