Sauerkraut or salted cabbage is the simplest dish that is regularly present in our diet. At first glance, it is very simple to prepare it, and this is partly true, the main thing is to know some secrets that will make this delicacy truly tasty and useful. One of the nuances of cooking is the correctly chosen variety for salting, and which varieties are suitable for this, we will look into this article.
What kind of cabbage is suitable for salting: red or white?
Traditionally for salting and leaven use white cabbage. The red one is also very good in conservation, but a completely different recipe is used to make it.
Important! For the preparation of pickled and salted cabbage is better to prefer the original varieties rather than hybrid.
How does maturity affect the process
The fact is that the longer a vegetable ripens, the more vitamins and minerals it accumulates in it, and in the case of cabbage, more sugars, which play an important role in fermentation processes.
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Early varieties
Early varieties contain very few sugars. In addition, their leaves have a very soft and delicate texture. The main purpose of such varieties is fresh consumption, for example, in salads.
Young cabbage is rich in vitamins, minerals and fiber, and its presence in the diet in early and mid-summer is of great benefit to our body. But, alas, it is not stored at all and is not used for blanks. 
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Mid-season and late-ripening varieties
Mid-season varieties ripen by the end of September - the beginning of August and, accordingly, have time to accumulate a sufficient amount of nutrients. Such vegetables surpass the early ones in taste and in storage.
It is believed that late varieties are best suited for pickling and fermenting. Their texture is more crisp and dense, they are well stored and have excellent taste. Therefore, experienced housewives give their preference to them, when it comes to blanks.
Did you know? Sauerkraut is much healthier than fresh, besides, the vitamins in it remain for 10 months from the moment of ferment.
Appearance of cabbage: the main selection criteria
So let's find out what the ideal cabbage should be for harvesting:
- The larger the heading, the better! In large vegetables, a lot more juice.
- No green leaves, but only white. The fact is that the white sheets contain enough sugar, which is so necessary for fermentation.
- Down with bitterness, only sweetness! You should not use for harvesting cabbage, which is bitter, be sure to try a piece during shredding.
- Density and crispness - the key to success! The denser and juicier the heading, the tastier the final product will be.
- The best test method is squeezing the leaves. If this produces a lot of juice, then the variety is suitable.
The best varieties of mid-season cabbage for pickling and pickling
Not at all, but only some varieties of mid-season cabbage are suitable for pickling and fermentation. We will review the most popular ones.
Glory-1305
The advantage of this variety is a fairly short growing season, only 90 - 95 days and excellent taste. "Glory - 1305" - sweet, juicy and dense. Relatively small forks (4-5 kg each) are used both fresh and for blanks.
Seeds are sown in March - April, and in late April - early May, seedlings are transplanted into open ground. When planting it is not recommended to deeply deepen into the soil, the root neck should sink into the ground no more than 4 cm.
The plant needs to ensure regular watering, weed the soil around it from weeds, and also feed 2 to 3 times during the growing season.
Did you know? Juice of sauerkraut relieves a hangover, and if you drink 200 ml of such a drink before a feast, the unpleasant symptoms on the next day can be completely avoided.
Present
An excellent variety that is suitable for both blanks and for long-term fresh storage. The “gift” is easy to distinguish from other cabbages, since a characteristic feature of this variety is a wax coating on the foliage. The "Gift" forks are of average size, their weight can vary from 3 to 5 kg.
This variety is recommended to be planted on fertile, loose soils. It is very important that the plant receives enough light. Seeds for seedlings need to be sown in April - May, and after 50-55 days, it is ready for transplanting into open ground.
The “gift” is very responsive to regular watering and fertilizing, and generously gives a bountiful harvest 115-140 days after planting.
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Dobrovodskaya
This variety is characterized by large forks (5-6 kg), with dense and juicy foliage. Vegetable has a sweet taste with spicy notes. The heads of this cabbage do not crack, but, unfortunately, can not be stored for a long time. But for pickling and salting "Dobrovodskaya" cabbage is great.
Seedlings are grown from seeds, and after 50-55 days they are transplanted into open ground. For planting, it is necessary to select well-lit places and ensure regular watering of the plant. The variety is highly resistant to fungal diseases and pests.
Important! In order to grow very large cabbage forks, it is necessary to feed the plants with nitre throughout the growing season. Fertilizer is made from the calculation: 20 g per 1 sq. M of garden beds.
F1 anniversary
Despite the fact that the variety is a hybrid, it is also very often used for blanks. Salty or sauerkraut "Jubilee F1" can be stored for 5-6 months.
Seeds for seedlings must be sown in April, and by the end of May, the plants are transplanted into beds. Care for cabbage of this variety consists of the usual procedures, namely regular watering, fertilizing and weeding from weeds.
By harvesting, you can start in 100-120 days from the date of planting.
Learn how to care for cabbage, how to fertilize for growing a large head of cabbage, how to feed cabbage from folk remedies, how to water, whether to pick leaves, how to store.
Menza F1
Delicious, juicy and dense cabbage "Menza F1" is good in both fresh and salted form. The advantage of this variety are large heads of 7 - 9 kg. Fresh, it can be stored until March, and fermented or salted much longer.
Seedlings are grown at a temperature of 16 - 20 degrees. In May - June, it is transplanted into the open ground. This variety is highly resistant to adverse weather conditions, and completely uncaptitious to care.
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The best varieties of late ripe cabbage for pickling and pickling
Ideal for salting and pickling is considered to be late cabbage ripening. Until the end of September - the beginning of October, it is at this time that such a crop is harvested, many useful substances accumulate in it.
Amager 611
Ideal for pickling and salting. Heads of green color have a characteristic silver wax coating. The weight of one head varies from 2.5 to 5 kg.
The seeds of "Amager 611" are sown in April. After 50 - 55 days the seedlings are hardened and planted on the beds. Fertile, loamy or loamy soil is best suited for planting.
Important! It is necessary to take into account recommendations regarding crop rotation and plant cabbages after legumes, nightshade, pumpkin plants and onions to obtain a generous harvest.
Kharkov winter
The fine grade in all respects, possesses high gastronomic qualities and is ideally suited for salting and fermentation. Forks can remain on the beds until late autumn and this only makes them better.
"Kharkov Winter" is also unpretentious in the care. After transplanting seedlings in open ground, it can do without watering for a long time. Also, the variety is considered very resistant to heat and various diseases.
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Moscow late
Coarse cabbage, which is perfect for blanks, and can also be well stored fresh. The heads of the Moscow Late can reach a weight of 10-15 kg. It is very dense and elastic, and the taste is incredibly sweet. Heads do not crack.
Cabbage of this variety is demanding on soils, only fertile soil is suitable for planting it. It does not tolerate a lack of moisture, so it is important to provide the plant with regular watering and timely feeding. "Moscow late" is characterized by high yields.
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Turkis
It is considered one of the best varieties for salting and sourdough. It has excellent taste. Her cabbages are small, weighing up to 2.5 kg, very tight and juicy, and also, importantly, they are not prone to cracking.
Seeds in open ground sown in May - June. Planting material is deepened into the ground no more than 2 - 3 cm. The planting scheme is 60x60. Caring for a plant is a regular watering, dressing. Crop harvested in late September - early October.
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Geneva F1
This hybrid variety belongs to the universal, perfectly stored fresh until the next harvest. It is noteworthy that you can salt and sour such cabbage at any time: in the fall, in the winter, in the spring. She has excellent taste.
From the seeds of "Geneva F1", seedlings are first grown (the optimum time for sowing is April), and in May it can be transplanted into beds. The variety is resistant to diseases and pests.
Did you know? Salty and fermented cabbages - Not only delicious, but also incredibly healthy. Regular use of this product is an excellent prevention of cancer.
Does cabbage affect sourdough day
In order to get tasty sauerkraut or pickled cabbage, it is not enough to choose the right variety, but you need to take into account a few more circumstances.
It is believed that it is not necessary to engage in the preparation of such blanks in the days of the full moon, since under the influence of high activity of the Moon fermentation and decay processes are intensified. Cabbage, salted on such days, very quickly cooked, but its taste and shelf life does not please. Therefore, it is recommended to salting this vegetable on the growing moon, that is, immediately the field of the full moon. 
Also of great importance is the day on which the heads ferment. Experienced housewives agree that the most favorable for cooking - "male", that is, Monday, Tuesday and Thursday. Based on long-term observations, cabbages, salted on these days, have excellent taste qualities.
How to ferment cabbage: a step by step recipe
We decided on what varieties are suitable for harvesting, and we also found out which days it is best to pickle and sour cabbage. Pay attention to a good, simple recipe.
Ingredients Required
For the preparation we need:
- cabbage - 2 kg;
- carrots - 1 pc .;
- salt - 40 - 50 g;
- sugar - 0.5 - 1 tsp
Important! If desired, you can add bay leaves, hot peppers or allspice, cumin, dill, cranberries or green apples to taste.
Step-by-step process
- Wash vegetables, clean carrots, remove upper leaves from cabbage.
- Chop the cabbage with a shredder, rub the carrot on a coarse grater.
- Combine vegetables, mix them and gradually add salt and sugar.
- Then, for convenience, it is desirable to divide the cabbage into several parts and carefully knead, before extracting the juice.
- We ram the cabbage, which has let the juice into the pan, because the tighter the container is filled, the better. When the saucepan is filled, you should once again carefully mash its contents with the help of wooden pulp. It is desirable that the edges began to stand out juice.
- Now you need to ensure the oppression. To do this, take a plate or cutting board of suitable diameter and place on the cabbage. Top put another plate and 1 - 2 liter jar of water.
- Leave the saucepan under the yoke for three days. At the same time every day, and preferably 2 times a day, it is necessary to make punctures in it with a wooden stick. Such a procedure is necessary in order to get rid of the gases that are formed in the fermentation process. If we neglect this nuance, bitterness may appear, which will not decorate this dish at all.
- After 3 days, the most delicious cabbage is ready. Serve it as a separate dish, pre-seasoned with vegetable oil. You can add to it pickled cucumbers or mushrooms, as well as green and onions.
- Store ready sauerkraut in the refrigerator or cellar at a temperature of 0 to +5 degrees. The shelf life of this product is 10 months.
What grades of cabbage are suitable for salting: reviews
I chose the cabbage "Kolobok"
Unpretentious, small, very dense cabbages, well kept and fermented is good and so ...
If there are no caterpillars on the right and left to plant the "Tagetes", I will make it so beautiful and useful.
