The cabbage has many varieties, I will try to describe the best varieties of cabbage with photos and descriptions to help you with a difficult choice. Today in the article you will see:
Early cabbage varieties, Cabbage for pickling and pickling
Cabbage for storage - the best maturation varieties of cabbage, late cabbage - the best varieties
Early cabbage varieties
I love cabbage salads, the best for this early variety. They quickly head out, tender and juicy. Early cabbage variety is definitely present in my garden, a little - 10-15 roots. In summer borschik, salad with apples goes to ripening mid-season varieties.
Although usually small cabbages in early cabbage, but it pays off with rapid growth. Also, early varieties put up with cramped and poor soils, in contrast to their later counterparts.
Heads formed 76 days after full germination. This variety is suitable not only for fresh consumption, but can also be stored for up to four months in a cool place. Excellent heading, not loose, but not too tight - good pleasant taste, without bitterness.
Very early hybrid - ambassadors of planting seedlings of cabbages ripen in 40 days. And if you sow the seeds, the harvest is ready after 60-70 days. Beautiful cabbage - light green in color, inside the head of cabbage yellow and cream. Heads of small size, medium density - weighing about 1.5 kg, without bitterness. It grows well under temporary shelter and in beds. Not damaged by fleas and rot.
This hybrid ripens 90-115 days after germination. Heads of medium density, small - up to 1300g weight. Stable, productive variety - ripening is friendly, the cabbages do not crack, they have an excellent presentation. Easy to endure cold, not sick. On fertile soils yields high yields.Variety Kazachok
Popular, common early variety of cabbage. Harvest can be collected 2 months after transplanting. Heads of light green, dense, can be planted often. In the spring, it can safely withstand short frosts.
It is possible to collect ripe cabbages 90 days after the appearance of the first shoots. The heads of cabbages are dense, rounded, green outside - inside straw color with delicate tasty leaves. Weight is usually up to 1.4 kg. Does not burst and is well preserved with the growth. Pleases with stable, high yields, feels good in thickened plantings.Variety Dumas
Large hybrid with heads of up to 6 kg. Saturated green upper leaves and light yellow inside, small stalk. When overgrown does not crack and does not lose taste. Very high taste of the head. May be stored for a short time, resistant to diseases.Variety Tobiah
What kind of cabbage can be used for pickling and salting
White cabbage of late and medium late ripening is suitable for pickling and salting (Slava, Moscow Late, Belorusskaya, Zimovka, Amager, etc.). The mass of heads should be at least 700 g, they should be healthy and dense. Savoy and Brussels sprouts are completely unsuitable for these processes. Red cabbage, which is rarely grown in our country, bites well and is often mixed with white cabbage to tint the final product. The processes of pickling and pickling cabbage differ little from each other, and in fact, in the other culinary process in general, use the same varieties.
Varieties of cabbage for pickling with a description and characteristics
For many decades, housewives had an assortment of minimum cabbage varieties for pickling: for this purpose, the beds were usually planted with Slava or Belarusian. Then several more varieties were added to them, for example, Braunschweig, and in recent years the circle has greatly expanded, and now it is difficult to track which varieties and hybrids suitable for fermentation appear on sale.
The best traditional sauerkraut varieties
As a rule, for many decades, cabbage was not used for the latest ripening period: the latest varieties were grown for storage in the cellars fresh, and the cabbage was shredded and salted by the end of September or in October, when the heads of medium or mid-term ripening. By this time, the main work in the garden ended, on the beds there was only late cabbage, everything else was removed and there was time to do the harvesting. Therefore, they planted cabbage for harvesting both at the beginning of November (for long-term storage, by November the cellar had time to cool down) and for an earlier harvest time.
How to choose the right grade for harvesting for the winter
In order for the white cabbage to be preserved in the winter as long as possible, it doesn’t matter if it is sour or a whole head of cabbage, there are a number of rules that allow you to choose the right kind of cabbage for pickling and fermentation:
- Cabbage should be middle-late varieties.
- The head must be mature, dense, large, heavy and elastic.
- In the section, it should be white, perhaps with a cream shade, but not yellow and not green.
- The leaves should have a sweet taste, this indicates a high glucose content, without which the fermentation process during souring is not possible.
To bookmark the storage of whole forks, choose cabbage late-ripening varieties. The leaves of such vegetables have more plant fibers, they are coarser, but the fermentation processes in them go much slower. This allows them to remain fresh until the next harvest begins. Heads of cabbage should be taken very tight to prevent moisture and insects from getting inside.
The best mid-season and mid-late varieties and hybrids
Cabbage of medium and medium late varieties has a growing season of 80 to 120 days. They can be grown in different regions, but if in the south you can sow such cabbage straight into unprotected soil, then in areas with long winters only a seedling method is suitable for it.
Mid-season varieties can be called a compromise, because they are quite versatile, but have some drawbacks. Such vegetables are suitable for fresh salads, but their leaves are coarser than early cabbage. They can be removed for the winter, but by the new year they will begin to deteriorate. They are suitable for salting and from these heads it turns out delicious sauerkraut, but it is usually stored for no more than three months.
Middle-late plants are much better preserved in winter, both in pickling and fresh. But their leaves are quite solid and not quite suitable for salads. But they are excellent for stewing, soups and roasting, since they hardly boil soft during heat treatment.
According to many housewives involved in harvesting, the best varieties of cabbage for pickling and storage are Present, Glory 1305 and Belarusian, and hybrids Megaton and Aggressor.
This is a mid-late variety. This cabbage is distinguished by large round forks, the average weight of which is 3 kg. Have a sweetish taste, juicy, very dense. The ripening period is 110-120 days. The average yield is 8 kg / m 2.
Judging by the reviews of vegetable growers, this cabbage variety is excellent for harvesting in the winter in any way. It has a long storage period. Often used for salting.
A distinctive feature of this cabbage is a pronounced wax bloom on all leaf plates of the plant. It is characterized by elasticity and density of the head of cabbage, whose mass reaches 4.5 kg. Well tolerated transportation. It is preferable to keep it fresh, but also to pickled this cabbage will be tasty for 5 months.
Plugs has a rounded shape, does not crack. A very unpretentious medium-late variety, even with poor care, a yield of 10 kg / m 2 is ensured.
The high-yielding mid-season variety, from seedling to technical ripeness, takes 95-110 days. Suitable for cultivation in all regions of our country. It is perfectly stored and withstands transportation, does not crack. This cabbage can be sour, it will turn out juicy and crispy. Fresh stored well until January.
The shape of the heads is flat-rounded, the outer leaves are light green, strongly wavy on the edge, the inner ones are white. The yield of the variety is 10 kg / m 2. The average weight is 2.5-3 kg, and with good farming techniques - 5 kg. To make the vegetables sweeter and juicier, the crop is harvested after a few frosts. The main disadvantages are its susceptibility to the keel, fusarium and vascular bacteriosis.
Middle-late hybrid, its name is associated with the property of actively increasing the green mass, even in adverse conditions. Demanding on soil fertility and moisture. The hybrid is resistant to Fusarium, not damaged by cruciferous flea.
The fork has a flat shape, elastic, does not crack, reaches a mass of 4.5 kg. With one weave collect up to 1 ton of crop. When grown in any climate always gives a good harvest. Fresh stored for 4 months. It is tasty as fresh, so pickled and salted.
The downside is the lack of immunity to the keel, susceptibility to aphids and whitefly.
This hybrid of Dutch origin can rightly be called the most fruitful. Large cabbages reach gigantic sizes and weigh up to 15 kg. Dense, do not crack at high humidity. Suitable for storage as a whole, for the preparation of sauerkraut or salted cabbage. Due to the high concentration of sugars in the forks, boiled soft with long-term heat treatment. The plant is resistant to the harmful effects of root rot, keel. The main disadvantage is a short period during which the cabbage remains fresh, which is only 3 months.
Best late-ripening varieties and hybrids
Late cabbage has a very long growing season of 6 months. From sowing to harvesting takes place as much as six months, so these vegetables are grown exclusively by seedling. This cabbage is the longest winter storage with forks, but it is excellent for salting and pickling. Its only disadvantage is the rudeness of the leaves, which makes it not very suitable for salads.
This late variety has a growth period of 150-175 days. Heads reach 4 kg with good farming, have a flat-round shape, very taut. The outer leaves are gray-green and the inner leaves are white. Excellent taste, juicy, sweet, without bitterness. Often used to feed babies.
Snow White is loved by farmers for its unpretentiousness, resistance to various diseases and the effects of pests, good transportability and the ability to stay fresh for up to 7 months. This is one of the best varieties for fermentation.
The variety is characterized by high yields and large head sizes, the weight of which is on average 7-10 kg, and with good care, all 15 kg. Thanks to this, not only gardeners love him, but also farmers. Amenable to transportation over long distances and does not crack, while maintaining an excellent presentation.
From shoots to technical ripeness passes 150 days. A heading of high density and elasticity, has a rounded shape, flattened below. Outer leaf plates are green with a grayish tint. This late cabbage variety fits like no other. During the winter, it remains fresh and does not deteriorate.
Very late-ripening variety, 165 days go from crops to technical maturity. Its yield rarely exceeds 8 kg / m 2, the weight of forks reaches 3.5 kg. This plant tolerates heat, insufficient watering and even frost very well. At the same time it has excellent commercial quality: it withstands transportation well, remains presentable when stored for up to 6 months, has good taste. Suitable for various types of canning, in particular salting and pickling.
Quite a popular variety that reaches technical maturity in 160 days, but is allowed to grow in all regions except the far north. Forks grow dense, weighing up to 4 kg. The outer leaves are green with a grayish tint and dense patina of wax, the inner ones are white, slightly greenish. Delicious as fresh and fermented.
It is characterized by a yield of up to 7 kg / m 2, resistant to rotting and cracking, amicable ripening, and withstands long-distance transportation. The plant makes a good spring cooling, but does not tolerate insufficient watering.
Its feature is the improvement of taste during long-term storage, over time, the pronounced bitterness disappears. The disadvantage is poor resistance to black rot and bacteriosis, as well as exposed to gray rot and point necrosis.
From shoots to harvest, 160-180 days pass. Heads grow medium size up to 3 kg. Perfect taste, juicy, sweet, crunchy. When fresh, they are able to remain up to six months, this cabbage is well suited for pickling, salting, winter salads.
The forks have a small stump, the outer leaves are bright green with a touch of wax, the inner ones are white. This late variety of cabbage is suitable for fermentation, as well as for storing whole. The disadvantage is poor germination of seeds.
Atria is sweeter than Megaton, well kept, excellent in pickling
But I still like Glory. Yes crack. But in salting for me is so perfect. This year, even planted Valentine F1
And I have the most delicious variety for pickled this Moscow late. Heads up to 20 kg are very large. Plant seldom metro per meter
"Glory" - the most famous "Soviet" variety. Very juicy and sweet. Great for pickling.
A good sauerkraut can be obtained from almost any varieties of medium and late ripening, but there are not so many favorite options for gardeners. An ideal variety for such processing should not only be tasty, it should contain a lot of sugars and ascorbic acid. Surprisingly, most housewives are still trying to ferment the cabbage of old, but life-tested varieties.