Beyond the Leafy Green: Exploring the Best Cabbage Varieties for Sauerkraut

Beyond the Leafy Green: Exploring the Best Cabbage Varieties for Sauerkraut

Does your sandwich feel incomplete without sauerkraut? That irresistible crunch and tang transforms any meal; no wonder those jars empty fast! Inspired, you're ready to make your own. You eagerly set off to buy the ingredients, but the sheer variety of cabbage surprises you. Green, red, Savoy—which one is perfect for making sauerkraut?

This blog cuts through the confusion, guiding you to the best cabbage variety for your homemade sauerkraut. You'll explore the characteristics that make certain cabbages ideal for fermentation and discover the top contenders. So, get ready to embark on this leafy adventure and create the most delicious, crunchy, and tangy sauerkraut you've ever tasted!

What is sauerkraut?

Sauerkraut, derived from the German term meaning 'sour cabbage,' is a fermented cabbage dish. It is primarily noted for its tangy, acidic flavour and pairs well with various dishes, ranging from salads to sandwiches and dips to marinades.

The magic of sauerkraut lies in its fermentation process, a natural transformation that turns humble cabbage into a probiotic-rich delight. It's a surprisingly simple process, relying on just a few key ingredients, mainly cabbage and salt. Here's a quick rundown:

  • Shredding and salting: Fresh cabbage is thinly shredded and layered with salt.

  • Fermentation: The salt draws out the natural juices from the cabbage, creating a brine. This brine provides the perfect environment for Lactobacillus bacteria, naturally present on the cabbage leaves, to thrive.  

  • Lactic acid production: These beneficial bacteria consume the natural sugars in the cabbage and produce lactic acid. This lactic acid not only gives sauerkraut its characteristic sour flavour but also acts as a natural preservative, preventing the growth of harmful bacteria.  

Does the sight of fermented foods make you go 'agh?' Fear not! The Good Bug is here to turn that frown upside down. We believe that what's good for your gut can also be incredibly delicious. Watch the video below to find out more.

But how important is cabbage in sauerkraut making? Let's break down this essential ingredient!

Cabbage: The heart of sauerkraut

Cabbage is a humble yet versatile leafy green vegetable from the Brassica family. It's a staple in cuisines worldwide, celebrated for its affordability, availability, and nutritional richness. From crisp salads to stir fries and hearty stews, cabbage finds its place in countless dishes. But one of its most revered transformations is into sauerkraut.

Beyond its culinary versatility, cabbage is a nutritional powerhouse. Despite its low caloric content, it is packed with vitamins, particularly vitamin C and vitamin K. These vitamins are crucial for functions ranging from bone health to immune system support. Additionally, cabbage supplies a good amount of fiber, promoting digestive health, and is rich in antioxidants like polyphenols and sulfur compounds, which fend off free radicals.

Nutrition

Amount per serving (100 g)

Calories

25

Carbohydrates

6 g

Sugar

3.2 g

Fiber

2.5 g

Protein

1.3 g

Potassium

170 mg

Sodium

18 mg

Vitamin C

41% of the Daily Value (DV)

Vitamin K

63% of the DV

Calcium

4% of the DV

Why is cabbage ideal for sauerkraut?

Cabbage is the star ingredient in sauerkraut. Several factors make it ideal for fermentation:

  • Sugar content: Cabbage contains natural sugars that serve as food for the lactic acid bacteria during fermentation.  

  • Texture: Its firm texture retains a pleasant crunch even after fermentation.

  • Affordability and availability: Cabbage is widely cultivated and readily available year-round, making it an accessible ingredient for home fermenters.  

  • Long shelf life: When stored properly, cabbage has a relatively long shelf life, reducing waste and ensuring a steady supply for sauerkraut making.  

  • Climate: Cabbage thrives in cool climates, making it a staple crop in many temperate regions. It tolerates light frosts and grows best in well-drained, fertile soil. This wide range of suitable growing conditions further contributes to its year-round availability.  

Now you know why cabbage is perfect for sauerkraut. So, how about you explore which type is the best?

Best cabbage varieties for sauerkraut

While the beauty of sauerkraut lies in its simple process, the choice of cabbage can significantly impact the final product. Though any cabbage can be used for fermentation, certain varieties excel, delivering a superior crunch, tang, and overall flavour. Let's explore the leafy contenders that will elevate your sauerkraut to new heights.

Green cabbage (White cabbage)

Green cabbage, also known as white cabbage, is the quintessential choice for making sauerkraut. With its dense, heavy heads, tightly packed leaves, and high water content, it's perfectly crafted by nature for fermentation. Before fermenting, green cabbage has a firm, crisp texture with a mild and slightly sweet flavour. Once fermented, it retains a delightful crunch while developing a tangy, sour taste.

Green cabbage is harvested in both summer and winter:

  • Summer cabbage: The summer variety is chosen for its tenderness and mildness. It is sown in early spring and harvested throughout the summer. Summer cabbage has a lower moisture content but grows faster than winter cabbage. It is mostly used in coleslaw and cabbage rolls.

  • Winter cabbage: The winter variety, being denser and richer in sugars, is ideal for making sauerkraut. These cabbages are sown in late summer and mature around the first fall frosts, enhancing their flavour. Here are some winter cabbage varieties:

    • Krautman

    • Danish Ballhead

    • Late Flat Dutch

    • Brunswick

    • Glory of Enkhuizen

    • Golden Acre

Red cabbage

If you're looking to add a splash of colour to your sauerkraut, red cabbage is an excellent choice. Its deep red or purple hue makes for a visually stunning ferment. This variety is also nutrient-dense, boasting higher levels of vitamins A and C and iron compared to its green counterpart. After fermentation, red cabbage turns into a beautiful ruby-red sauerkraut with a slightly sweeter taste.

Due to its higher antioxidant content, red cabbage sauerkraut also comes with added health benefits, making it both a feast for the eyes and a boon for your wellness. It's a great option to experiment with if you wish to create a colourful and nutritious ferment.

Chinese cabbage (Napa cabbage)

Napa cabbage brings a touch of Asian flair to traditional sauerkraut-making. Its elongated and tender leaves lend themselves to a refined sauerkraut. Before fermentation, Napa cabbage is characterised by its light green, long, crinkled leaves and a mild, slightly sweet flavour. Post-fermentation, you get a delicate and subtly flavoured sauerkraut with a softer texture, providing an interesting alternative to the classic version.

While Napa cabbage can be fermented, it is more commonly associated with making kimchi due to its softer leaves. However, when used for sauerkraut, it offers a unique and tasty option, appealing to those who enjoy a more gentle, nuanced flavour profile.

Bok choy

Though not as popular as other varieties, Bok choy is another Asian cabbage that can be used to make sauerkraut. Known for its signature dark green leaves and white stalks, Bok Choy introduces a different character. Before fermenting, it has a crisp texture with a mild, slightly peppery flavour. After fermentation, it maintains some of its crispness, particularly in the stalks, while developing a slightly bitter flavour with a hint of pepperiness.

Bok choy sauerkraut provides a new take on texture and flavour, making it a fun and inventive option to try out. You can also combine it with other cabbages for a more complex flavour.

Savoy cabbage

For those seeking a textured option, Savoy cabbage can add an interesting twist to your sauerkraut. Its deeply crinkled, dark green leaves offer a looser head structure than green cabbage, contributing to sauerkraut with varied texture. The mild, earthy flavour of the Savoy cabbage transforms into a complex, slightly nutty profile post-fermentation.

Although Savoy cabbage tends to produce a less tender sauerkraut compared to varieties with smooth leaves, it keeps well in storage, making it a viable late-season option. It is an intriguing choice for those who appreciate a more textured culinary experience.

Having seen the top contenders, let's talk about how to ensure you're picking only the finest when you're at the store or market!

Tips for choosing the right cabbage for sauerkraut

While any cabbage can be transformed into sauerkraut, selecting high-quality produce will make a world of difference in the final flavour and texture. Whether you're at the farmers' market, your local grocery store, or harvesting from your own garden, here's what to look for:

  • Freshly harvested: Always choose freshly harvested cabbage, as it comes packed with beneficial bacteria necessary for successful fermentation. Old cabbage stored for months mostly lacks moisture, leaving your sauerkraut with less brine. The fresher the cabbage, the better the flavour and texture of your sauerkraut.

  • Organic: It's best to opt for organic cabbage as it retains most nutrients. It also minimises your exposure to pesticides and ensures a more natural fermentation process.

  • Firm and compact: Look for firm, compact, and dense cabbage—it should feel surprisingly heavy for its size. A loose or spongy head indicates older produce.

  • Bright, shiny, and crisp leaves: Choose cabbages with vibrant, undamaged leaves. Avoid those with wilted, brown, or blemished leaves.

  • Flavour: Fresh cabbage should have a mild, sweet aroma. Avoid cabbages with a strong or unpleasant odour and with a bitter taste, as sweetness deepens the fermentation process and enhances flavour.

  • Whole cabbage: Buying whole cabbage heads instead of pre-cut or shredded versions is highly recommended. Pre-cut or shredded cabbage loses moisture and freshness quickly.

How much cabbage to buy for making sauerkraut?

The weight of the cabbage is important when determining how much you need for your sauerkraut. For making one quart (about one liter) of sauerkraut, aim for a cabbage head weighing around 2 to 2 1⁄2 pounds (1 kilo). This amount can vary slightly depending on the density of the cabbage and how finely you shred it. It's always better to have a little extra cabbage on hand than not enough.

Now, if you're considering sowing your seeds, let's find out how to grow the ideal cabbage for your culinary masterpiece!

Growing cabbage for your sauerkraut

Growing your own cabbage can be an incredibly satisfying endeavour. More than just yielding a fresh supply of this versatile vegetable, it ensures a superior quality for your culinary creations like sauerkraut. Here's a step-by-step guide to getting the most out of your cabbage garden:

  • Seed selection: Choose cabbage varieties suited to your climate and desired harvest time. If you have a limited growing window, early-maturing varieties can be a lifesaver, ensuring you make the most of your garden's potential. Purchase high-quality seeds from reputable suppliers.

  • Soil preparation: Cabbage flourishes in rich, well-drained, fertile soil. To create such an environment, integrate organic matter like compost or well-rotted manure to improve fertility. Ensure the soil pH is slightly acidic, ideally between 6.5 and 6.8.

  • Planting and spacing: Begin by sowing seeds indoors 4-6 weeks before the last frost date. Use seed trays with 1.5-inch cells, planting 2-3 seeds per cell at a shallow depth. Once seedlings develop true leaves, thin them to one per cell and transition them outdoors. Position them 12-24 inches apart, depending on the cabbage variety. This spacing ensures ample room for healthy growth.

  • Watering and care: Cabbage requires consistent moisture, especially during head formation. Water deeply and regularly, ensuring the soil remains evenly moist. Mulch around the plants to retain moisture and suppress weeds. As the plants form heads, consider adding a diluted liquid fertiliser to support their growth.

  • Harvesting: Harvest the cabbage when the heads are firm, compact, and heavy for their size. The trick is to cut them before they split or become over-mature. Use a sharp knife to remove the heads at the base, retaining a few outer leaves. This practice not only makes harvesting easier but keeps your heads pristine for turning into delicious sauerkraut.

But what do you do with a bountiful harvest stacked with cabbages? Let's talk storage solutions!

How to store cabbage?

Do you get excited when your backyard harvest yields a bounty of cabbage? But what do you do when you have more cabbage than you can use immediately? Proper storage is essential to prevent spoilage and retain the cabbage's freshness for your next sauerkraut-making adventure. Here are some storage methods to consider:

  • Counter storage (short-term): If you plan to use them soon, leaving whole cabbages on the kitchen counter is an easy option. However, keep them in a cool, dark place away from direct sunlight and use them within a few days.

  • Refrigeration: Refrigeration is arguably the most widely used method for storing cabbage for extended periods. Place whole cabbage heads in the refrigerator's crisper drawer, where the cooler temperature helps maintain freshness. Wrap the whole or cut cabbage tightly using plastic wrap, a large plastic bag, or an airtight container to retain moisture. Cabbage can last up to a month in the fridge when properly stored.

  • Root cellar: A root cellar provides the perfect environment (temperature ranges from 34 to 37°F) for long-term cabbage storage. Wrap the cabbage heads in plain white packing paper or newspaper and secure them with string around the stem. Place them on a compost and ensure it covers the roots. To maintain high humidity, water the compost periodically, which helps extend the cabbage's shelf life naturally.

  • Fermenting into sauerkraut: The most delicious way to preserve cabbage is by turning it into sauerkraut! Here's how you can ferment cabbage:

    • Start by selecting firm and sweet cabbage heads.

    • Shred the cabbage finely and mix it with salt, aiming for about 2-3% of the total weight of the cabbage.

    • Pack the salted cabbage tightly into a fermentation container, ensuring it's submerged in its brine.

    • Allow it to ferment at room temperature for several weeks. This method ensures longevity and enhances flavour, transforming your cabbage into a tangy, probiotic-rich delicacy.

So, there you have it! From the classic green to the vibrant red and the textured Savoy, the world of cabbage offers a delightful array of options for your sauerkraut-making adventures. Though any cabbage can be transformed into sauerkraut, the variety you choose will ultimately shape the final outcome, influencing its flavour, texture, and even its colour.

This exploration of cabbage varieties for sauerkraut is just the beginning. Now, it's your turn to get hands-on! Explore the leafy lineup, try different combinations, and discover your favourite. Embrace the joy of fermentation and create sauerkraut that truly reflects your taste.

If you lack the time or resources to ferment your own batch, consider trying The Good Bug's sauerkraut. Our ingredients are locally sourced and present an enticing range of flavours and beneficial probiotics. Visit our website to savour the deliciousness of sauerkraut instantly!

References

https://www.makesauerkraut.com/best-cabbage-sauerkraut/

https://revolutionfermentation.com/en/blogs/fermented-vegetables/best-cabbage-sauerkraut/

https://misfitgardening.com/which-cabbage-variety-for-sauerkraut/

https://www.ndsu.edu/agriculture/extension/publications/sauerkraut-garden-table

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