Post by put'n the dog on on Feb 26, 2017 22:22:17 GMT -5
Hey guys, its been years since I've made sauerkraut. I was curious what varieties some of you with experience use? I'm looking for something that will keep a crisp texture. Another question is, can it be made with red cabbage?
The German is like a willow. No matter which way you bend him, he will always take root again.
I've never personally tried to make it with Red Cabbage, but I don't see why it wouldn't work. My favorite to use is Stonehead. They have a very tight layering to the cabbage, and makes for a nice crisp end product.
Post by mdtreehugger on Feb 28, 2017 8:22:57 GMT -5
Last year I grew a cabbage called Tiara. I got it from Johnny's Seeds out of Maine. I was very pleased with the sauerkraut that I made from that variety. Very easy cabbage to grow and the slugs seemed to leave it be more than other variety's. I usually will grow 3 or more variety's of any vegetable at a time to help try to avoid crop failure. My other cabbages were the preferred food of choice for the slugs. This year I will be growing the Tiara again, as well as Primo Vantage, a red called Omero, and a Nappa cabbage called Minuet. The nappa will be used for Kimchi, a favorite in our house.