Sauerkraut Savoy Cabbage at Heidi Lucille blog

Sauerkraut Savoy Cabbage. I like to add some spices too, but it’s not necessary at all. You can use any variety of cabbage: Any type of cabbage will work to make sauerkraut. Green, red, savoy, napa (chinese). The best cabbage for kraut is found in the late fall, when the heads are heavy and a couple of frosts have sweetened their flavor. I prefer to use just regular green cabbage, but purple, savoy, or napa all work equally well. Types of cabbage for sauerkraut: Cabbage always forms the base for any of my sauerkraut recipes. The most popular cabbage varieties for sauerkraut include green cabbage, savoy cabbage, napa cabbage, and red cabbage. Mid season cabbage varieties will store for a fairly long time and make a good sauerkraut. White cabbage, grated raw carrot, purslane or foraged garlic mustard leaves and stems, grated raw horseradish root white or savoy. Vegetables that have a firm texture and low sugar content work best and should form the core of your recipe. Late cabbage varieties such as savoy or brunswick keep well in. Green or savoy cabbage are the varieties most commonly used to make sauerkraut, but red cabbage can be pickled this way too. All you really need to make sauerkraut is cabbage and salt.

Green or savoy cabbage are the varieties most commonly used to make sauerkraut, but red cabbage can be pickled this way too. The most popular cabbage varieties for sauerkraut include green cabbage, savoy cabbage, napa cabbage, and red cabbage. Any type of cabbage will work to make sauerkraut. Vegetables that have a firm texture and low sugar content work best and should form the core of your recipe. All you really need to make sauerkraut is cabbage and salt. You can use any variety of cabbage: I like to add some spices too, but it’s not necessary at all. I prefer to use just regular green cabbage, but purple, savoy, or napa all work equally well. Cabbage always forms the base for any of my sauerkraut recipes. The best cabbage for kraut is found in the late fall, when the heads are heavy and a couple of frosts have sweetened their flavor.

Best Cabbage for Sauerkraut Discover the Secret to Tangy Results

Sauerkraut Savoy Cabbage Green or savoy cabbage are the varieties most commonly used to make sauerkraut, but red cabbage can be pickled this way too. I like to add some spices too, but it’s not necessary at all. The best cabbage for kraut is found in the late fall, when the heads are heavy and a couple of frosts have sweetened their flavor. Green, red, savoy, napa (chinese). The most popular cabbage varieties for sauerkraut include green cabbage, savoy cabbage, napa cabbage, and red cabbage. Green or savoy cabbage are the varieties most commonly used to make sauerkraut, but red cabbage can be pickled this way too. All you really need to make sauerkraut is cabbage and salt. Cabbage always forms the base for any of my sauerkraut recipes. You can use any variety of cabbage: I prefer to use just regular green cabbage, but purple, savoy, or napa all work equally well. Vegetables that have a firm texture and low sugar content work best and should form the core of your recipe. Types of cabbage for sauerkraut: Late cabbage varieties such as savoy or brunswick keep well in. White cabbage, grated raw carrot, purslane or foraged garlic mustard leaves and stems, grated raw horseradish root white or savoy. Mid season cabbage varieties will store for a fairly long time and make a good sauerkraut. Any type of cabbage will work to make sauerkraut.