Sauerkraut Cabbage Variety?


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This topic contains 7 replies, has 4 voices, and was last updated by  Stringfellow 3 months, 2 weeks ago.

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  • #44307

    Stringfellow
    Participant

    Hi Charles and HNY. Do you know which variety of cabbage the Germans traditionally use for making sauerkraut? I’ve used filderkraut so far, with success, but wondered if there was a “best” variety to grow for this purpose – bingenhiemer seem to suggest “Domarna”.

    #44312

    charles
    Moderator

    Thanks Tris and same to you.
    Many have told me Filderkraut but perhaps there are regional variations.

    #44313

    charles
    Moderator

    Thanks Tris and same to you.
    Many have told me Filderkraut but perhaps there are regional variations.

    #44314

    Stringfellow
    Participant

    Thank you. I’ve been wondering about the grating process used traditionally too. When in Germany the sauerkraut is usually prepared in very fine strands and I like this texture, as opposed to my diy method of chopping away with a chefs knife! Do you or Steph have any ideas how this is done? I’m searching the web in spare moments!

    #44320

    UdoS
    Participant

    Hello Stringfellow
    attached is a picture of a shredder that is typically used in Germany for cutting cabbage for Sauerkraut. I am not aware that there is any variety preferred for Sauerkraut, any White Cabbage should do, Filderkraut is certainyl widely used.
    Good luck
    Udo

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    #44322

    Stringfellow
    Participant

    Thanks Udo, that’s helpful and I’ll look into the slicer too. Sauerkraut is another great way of having nutritious organic produce from your plot through those long winter months 🙂

    #44335

    Freed
    Participant

    I used Spring Hero cabbages last year. I had a glut and the heads were beginning to split so I made sauerkraut. Just chopped it up with a knife then pounded it to bruise it. Very successful. I hope to do it again this year.

    #44336

    Stringfellow
    Participant

    That’s how I made mine Freed, by bruising. Some recipes suggest using salt.

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