It is better to plan the harvest of vegetables, and cabbage in particular, in advance - what will be used for fermentation and what for other purposes.
These are the varieties that are best suited for sourdough, to get a sweet and crunchy or simply excellent preparation. But this is not the only advantage.
What to plant for sourdough
You can often hear that the best cabbage to use for sourdough is late-harvest cabbage. Here are the best of them.
First of all, you need to plant the "Snow White" variety. This is a particularly juicy variety, with which the problem of a lack of brine is simply excluded.
In addition, this cabbage has elastic leaves, which is so important when you want the cabbage to crunch on your teeth and not get soggy in the jar.
As for storage, the heads of cabbage can be stored until spring without any particular problems.
The next type is the hybrid "Geneva F1". Housewives appreciate it for its ideal shape and unique taste.
The harvest is stored for up to 9 months and, most importantly, does not crack. It is excellent for preparing salads from fresh vegetables, pickling and fermenting.
