The best cabbage varieties for pickling, fermenting, and storing for the winter

In Rus', cabbage has been fermented since time immemorial. Every region and even every housewife had their own recipes for preparing this vegetable. But to ensure the dish is tasty, juicy, and crunchy, it's essential to choose the right cabbage varieties for pickling and salting.

Selecting a variety

Experienced gardeners grow cabbage of different varieties and different ripening periods on their plots.

Early varieties

This early-ripening vegetable has tender, soft leaves and a low sugar content. It is harvested 60-90 days after the seedlings emerge and is used primarily fresh in summer salads. Early cabbage is not suitable for preserves.

Mid-season and late varieties

Mid-season cabbage varieties should be left to sit in the garden for a longer period (100-145 days). During this time, the cabbage accumulates a large amount of vitamins, and the leaves become juicy, dense, and crisp.

These heads are suitable for fresh consumption, pickling, and cellar storage. Thanks to its versatility, mid-season cabbage is very popular. The growing season also suits gardeners, as the heads have time to ripen even in regions with harsh climates where autumn arrives early.

Late cabbage ripens in 145 days or longer, producing large, juicy heads suitable for pickling. It is grown in the southern and central regions of Russia, as in Siberia, the Urals, and the Northwest, this vegetable doesn't always reach full maturity. Much depends on the specific variety, but in general, late-ripening varieties are grown specifically for winter storage, pickling, and fermentation.

What selection offers: the best varieties

There's a wide variety of cabbage, but gardeners often rely on older varieties, somewhat wary of new developments. Traditional cabbage choices for pickling and salting include the famous Slava, Podarok, and Belorusskaya.

However, hybrids—domestic and foreign, mostly Dutch—are successfully pickled and fermented. It's hard to argue about taste; every homemaker has their own preferences. These new varieties are characterized by high immunity, low susceptibility to diseases and pests, and are suitable for transportation—and these are clear advantages.

When choosing a variety, consider:

• ripening periods;
• purpose;
• climatic conditions of the region;
• taste qualities;
• crop yield.

The latest ones are stored in cellars, but the heads of cabbage that ripen by the end of September or in October are sent to tubs and barrels.

Mid-season cabbage varieties

The varieties listed below are rightfully called ancient ones, used for pickling throughout the country.

Glory

This variety has been known since the first half of the 20th century; several varieties have been developed, including the particularly popular Slava 1305. The packages claim this variety is best for pickling, and this is confirmed by the rave reviews from gardeners of various generations. Slava doesn't have a long shelf life; fresh heads are used until November or December.

The outer "garments" of the heads are light green, while the inner leaves are almost white. The shape is round, slightly flattened, and the head weighs up to 5 kg, though the average head weighs 3-3.5 kg.

Slava 1305 is a productive cabbage variety that reaches full maturity in September in the central part of the country. At the end of the month, the heads are harvested and prepared for pickling.

Belarusian

A long-known variety among gardeners, it has been cultivated since the 1940s. It ripens in late September (120-130 days), producing dense, round heads. They weigh about three kilograms, and have a small stalk.

Belarusian requires good care and is prone to clubroot and other diseases. However, these shortcomings are more than offset by the variety's numerous advantages. Among them:

• excellent taste (in any form);
• high vitamin content;
• good yield;
• shelf life 3-3.5 months.

They grow Belorusskaya with the marking 455, there is also a late variety – the Belorusskaya 85 variety.

Present

Among the numerous varieties, the cabbage with the beautiful name "Podarok" (Gift), bred in the USSR in the early 1960s, hasn't been lost. It's prized for its juiciness, sweetness, and distinct flavor. It's used in salads, soups, and main courses, and is excellent for pickling.

Gardeners praise Podarok for its hardiness and ease of cultivation. The heads are round and dense, weighing 2-3 kg. The leaves have a waxy coating, giving the vegetable a grayish tint.

The gift shows high yields in various regions of the Russian Federation, Ukraine, and Belarus.

Jubilee Semko

The Yubileiny Semko cabbage heads grow up to 4 kg. This mid-season variety has been included in the State Register since 1993 and is recommended for all regions. The oval-shaped heads have leaves covered with a thick waxy coating. The inner leaves are white.

This variety can be stored in a cellar or basement for up to 4-5 months, but is primarily used for pickling. The taste of the pickled vegetable is excellent.

Krautman F1

The Dutch hybrid Krautman has become widespread across Russia. It is prized for its excellent flavor and resistance to adverse conditions.

The heads are firm and dense, weighing 4-5 kg. Krautman cabbage is prized for its resistance to cracking and long shelf life (February-March). It is considered one of the most delicious varieties for pickling and salting.

Varieties of mid-late and late cabbage

Cabbage with a growing season of over 145-150 days is suitable for cultivation in the southern and central regions of the country.

Moscow late

This variety is grown everywhere; its heads store well and are delicious when pickled or preserved. Moskovskaya Late (Moscow Late) is noted for its high yield and low maintenance.

Heads weigh up to 7-8 kg, are dense, with green-gray leaves. Valued for their resistance to cracking.

Amager 611

This variety has been cultivated since the 1940s and 1950s and can rightfully be called a veteran of domestic cabbage breeding. Despite the emergence of new cabbage hybrids, it remains popular and successfully competes with them. It is distinguished by its shelf life, excellent flavor, and resistance to low temperatures.

The heads grow up to 4 kg, and the leaves have a waxy coating. Amager is suitable for winter storage (up to 5-7 months) and is suitable for transportation.

Kharkiv winter

This cabbage is grown by private farmers. It has been included in the State Register since 1976. Its main advantages include:

• excellent taste;
• suitability for processing, fresh consumption, storage;
• resistance to prolonged drought.

This variety is rarely damaged by pests. The heads take a long time to ripen and are left in the beds until frost sets in. They weigh 3-4.5 kg.

Stone head

A Polish-bred variety, listed in the State Register since 2006. The heads are dense, with large, bubbly leaves. The outer leaves are gray-green, while the inner leaves are slightly yellowish.

The Kamennaya Golova variety is prized for its high yield and excellent flavor. It ripens around October, is suitable for pickling, and has a long shelf life (until April).

Valentina F1

The Valentina cabbage hybrid, familiar to gardeners across Russia, was added to the State Register in 2004. The heads are oval, slightly flattened, weighing 4-5 kg. The upper leaves have a bluish waxy coating, and the cross-section is snow-white.

The hybrid tolerates light frosts and ripens by the end of September.

This hybrid is recommended for processing and has a long shelf life. Its flavor only improves with age.

Geneva F1

This hybrid will delight you with dense, tight heads weighing 3-4 kg. The shape is round, the leaves are dark green, and the inside is snow-white.

Geneva F1 cabbage is recommended for storage (up to 9 months) and pickling. Ripens in September, making it one of the earliest varieties in the late-ripening group.

The merchant's wife

In 2011, the Kupchikha variety was added to the State Register. This cabbage is highly valued by gardeners. It is grown widely and produces excellent yields in temperate climates.

The heads are flattened and round, weighing 2.8-3 kg. They store well, are rot-resistant, and retain their nutritional value.

Megaton F1

Megaton (Holland) is a mid-late-ripening hybrid. It has been registered in the Russian State Register since 1996. It produces record yields in various regions, despite its long growing season, and is even grown in the Northwest.

The heads are semi-covered, dense, juicy and crispy.

It can be stored in a cellar for up to 2-3 months, but Megaton is primarily used for pickling and fermentation. Gardeners note the excellent taste of sauerkraut, comparing it to traditional varieties such as Slava and Belorusskaya.

Modern breeding proposals

Gardeners are trying new varieties and hybrids, including many “foreigners”.

Polar MS

This variety is hardly a new one; it was included in the State Register in 1997. Developed by Czech breeders, it is recommended for pickling.

The heads of cabbage reach a weight of 3 kg, the outer leaves are green, with a waxy coating, the inner ones are slightly yellowish.

The taste is excellent. The variety is disease-resistant and transportable.

Atria F1

A Dutch hybrid, distinguished by its high yield and large heads (7-10 kg). The heads are dense and rounded, with greenish-white leaves. They do not crack in the garden, despite the long growing season.

Atria is primarily used for winter storage. The heads' flavor becomes sweeter over time, and the hybrid is resistant to rot.

Turkic

The late-ripening Turkiz variety (Germany) has excellent pickling flavor. It was bred specifically for long-term storage (up to 8 months) and is resistant to rot and clubroot.

The heads are round, weighing 2.5-3 kg, and do not split. They are harvested late, at the end of October, making Turkiz recommended for southern regions.

Miracle for pickling F1

This hybrid with an original name is grown in various climate zones across Russia. Developed in Holland, it is recommended for storage and pickling.

The heads are round, weighing up to 4 kg, with tightly fitting leaves. The cabbage contains a high amount of sugars, and the inner leaves are juicy and crisp.

Kvashenka

A cold-resistant cabbage variety is offered by the Aelita agricultural firm. It ranks among the mid-season varieties (130 days) and is highly resistant to adverse conditions.

The heads are medium-sized, weighing 3-4 kg. The leaves are tightly packed inside, with no empty spaces.

This variety (the name suggests) is recommended for pickling and fermenting.

Fighter F1

This vigorous hybrid will delight you with excellent yields. The heads, with numerous upper leaves, weigh up to 4-5 kg, are round in shape, and dense.
The leaves have a gray-green surface and a whitish cut surface. Fighter F1 is a late-ripening hybrid; heads are harvested as early as October. It is recommended for long-term storage. This cabbage variety was registered in the State Register of the Russian Federation in 2011.

Mara

The Mara variety is the pride of Belarusian breeders. It ripens in 160-170 days and belongs to the late-ripening cabbage group. The heads weigh 3-4 kg and have a beautiful round shape.

The leaves are dark green, whitish inside. A thick waxy coating is visible on the outer leaves. The Mara variety is suitable for long-term storage, up to 6-8 months. Due to its high sugar content, it is suitable for pickling.

Aggressor F1

A favorite among gardeners, the hybrid Agressor has been included in the Russian State Register since 2003. This mid-season cabbage is grown in private and private farms.

The average head weight is 3 kg. The inside of the head is white and finely textured. The stalks are medium in length. Key advantages:

• disease resistance;
• ease of care;
• juiciness;
• good taste.

When stored in a cellar, it can be stored without losing flavor for up to 6-7 months. The hybrid is suitable for pickling and fermenting.

How to determine if cabbage is suitable for pickling by its appearance

Once you've selected the right varieties for pickling, you need to provide them with proper care. A variety may be the best for pickling, but if you don't grow it correctly, the resulting heads will be loose and tasteless.

Selecting heads of cabbage for pickling:

• the best weight of heads of cabbage is 2-3 kg, “small” heads will not work;
• when you press on the fork, it does not bend or lose shape;
• When pressed, you can hear the leaves creaking, which is a sign of high density of the head of cabbage;
• the covering leaves should be white or slightly greenish;
• The cabbage should taste sweet, without bitterness.
• the length of the stalk is no more than 3-4 cm.

Early cabbage, pest-infested specimens, and rotted ones are not suitable for processing. Some late-ripening varieties have a slight bitterness. These cabbages are best for long-term storage; the bitterness dissipates over time. However, these varieties are not recommended for pickling or salting.

https://www.youtube.com/watch?v=ckQnP-TP6NA

Reviews from gardeners

Ekaterina, Perm Krai

I've always grown Slava, because I know there's no better variety for pickling. But for the last two years, I've been trying Agressor, and I can't praise it enough. The cabbage turns out crispy and delicious. We ferment it in an enamel container, keep it on the balcony until it gets cold, then put it in jars and put it in the refrigerator.

Igor, Moscow region

At the dacha, in addition to early varieties, I plant Amager cabbage for storage, and the Belorusskaya and Valentina varieties for pickling. Amager cabbage keeps until March without any problems with the heads, but I don't pickle it. I like Belorusskaya cabbage; it's juicy, moderately crisp, and not too coarse. We've been growing Valentina cabbage for about five years now. At first, we only shredded it for winter salads, but now we've been pickling it for the second year. It's best to pickle this variety later, closer to November, as it tastes better that way.