Cultivation
Brassica oleracea L. (White Cabbage Group)
The processing technology for white cabbage is based on lactic acid fermentation, the efficiency of which directly depends on the sugar content in the raw material and the morphological density of the head.
In the reference 23 varieties crop White cabbage, where this is mentioned in the description.
Only mid-season, mid-late, and late varieties are suitable for high-quality fermentation and salting, as early-ripening specimens have a structure that is too loose and an insufficient sugar content. A critical indicator is a sugar content of at least 4%, which provides nutrition for lactic acid bacteria and the production of lactic acid, which acts as a natural preservative.
Head density and leaf morphology are of great importance: dense heads with thin, succulent white leaves are the most suitable. The technological process is improved by using raw materials harvested after the first autumn frosts, as exposure to low temperatures promotes the hydrolysis of starch into sugars, which facilitates fermentation.
General information about the subject — on the page Canning and pickling.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage