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cabbage plants for Kraut
What is the best variety of cabbage for sour kraut?
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My experience indicates that the variety of cabbage doesn't make that much difference in making sauerkraut, but the quality of the head does.
I've even made kraut from red cabbages. The best grade of cabbages are those that have large solid heads. The bigger the better (as to sweetness), and these are usually late summer heads, somewhere around 80 to 95 days maturing.
Additionally, organically grown produce the best results since cabbage heads treated chemically can nullify sugar content and reduces the natural acidity (about 3%) that produces fermentation which, in turn, preserves the kraut.
We have a 25 gallon stone jar here in the U.S. that we found at a farm auction (probably 125 years old) and something about this Red Wing brand jar makes the best kraut. So... best of luck!
I've even made kraut from red cabbages. The best grade of cabbages are those that have large solid heads. The bigger the better (as to sweetness), and these are usually late summer heads, somewhere around 80 to 95 days maturing.
Additionally, organically grown produce the best results since cabbage heads treated chemically can nullify sugar content and reduces the natural acidity (about 3%) that produces fermentation which, in turn, preserves the kraut.
We have a 25 gallon stone jar here in the U.S. that we found at a farm auction (probably 125 years old) and something about this Red Wing brand jar makes the best kraut. So... best of luck!
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