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White cabbage "Podarok"
Brassica oleracea L. convar. capitata (L.)
2.54€
Ex Tax: 2.04€
Ex Tax: 2.04€
White cabbage "Podarok" (Gift) - a high-yielding variety for universal use.
High-yielding and long-lasting: one of the best for fermentation!
The heads are dense, round and round-flat, greenish-white, weighing 2.6-4.5 kg.
The variety is resistant to cracking. Yield 5.8-10 kg/m2.
1.0 g = 250-300 seeds.
Recommended for fermentation (sauerkraut) and fresh consumption. Heads can be stored for up to 6-7 months.
Growing conditions: the crop is cold-resistant, light- and moisture-loving.
In temperate zones, it is recommended to grow by seedlings.
Optimal temperature for seed germination is +18+20°C. For plant growth and development +15+18°C.
Seed sowing: April (3rd decade) – May (1st decade).
Planting seedlings: May (3rd decade) – June (1st decade).
Harvesting: September – October.
High-yielding and long-lasting: one of the best for fermentation!
The heads are dense, round and round-flat, greenish-white, weighing 2.6-4.5 kg.
The variety is resistant to cracking. Yield 5.8-10 kg/m2.
1.0 g = 250-300 seeds.
Recommended for fermentation (sauerkraut) and fresh consumption. Heads can be stored for up to 6-7 months.
Growing conditions: the crop is cold-resistant, light- and moisture-loving.
In temperate zones, it is recommended to grow by seedlings.
Optimal temperature for seed germination is +18+20°C. For plant growth and development +15+18°C.
Seed sowing: April (3rd decade) – May (1st decade).
Planting seedlings: May (3rd decade) – June (1st decade).
Harvesting: September – October.
Please note that... due to the excellent appearance of the heads and good transportability, the "Podarok" variety is suitable for both personal consumption and market sales.
The ability to use the harvest fresh, for winter storage, and for processing makes the variety indispensable for household plots.
The high content of vitamin C and dry matter makes the "Podarok" variety suitable for preparing baby and diet food, as well as for making sauerkraut.
* What are the health benefits of cabbage brine?
Sauerkraut is produced through the activity of lactic acid bacteria. A properly prepared product contains organic acids, as well as a whole complex of vitamins (and the content of some of them — in particular, vitamin C — increases during fermentation compared to the fresh product), micro- and macronutrients.
Sauerkraut brine helps normalize digestion, improves the functioning of the gastrointestinal tract, and restores healthy microflora; it has a mild laxative effect; and reduces the risk of intestinal issues.
According to traditional wisdom, it also helps prevent the formation of stones in the liver and kidneys, removes toxins from the body (the practice of using brine for a hangover syndrome is based on this property), and improves the functioning of the liver and pancreas.
How to correctly use cabbage brine?
Methods of using cabbage brine in folk traditions depend on the ailment. And despite the unconditional benefits of this product, it should not be abused.
For liver discomfort, cabbage brine is traditionally taken every morning on an empty stomach (15 minutes before meals), 1 glass (or a mixture of 0.5 glass of brine and 0.5 glass of fresh tomato juice) for 2-3 months or more.
For inflammation of the bile ducts and gallbladder, the brine is drunk warm 1-2 times a day before meals, 1 glass.
It is useful to drink cabbage brine (concentrated or diluted with water in a 1:1 ratio) for colds (as a vitamin and immunostimulating agent) and during pregnancy (especially for early toxicosis). The dose in these cases is determined individually (do not forget about a sense of proportion!).
For dietary purposes, it is recommended to drink brine by adding a little lemon juice to it. Such a mixture, among other things, has a pronounced anti-inflammatory activity and is used in folk remedies for viral infections, bronchitis, and tracheitis.
A small amount of cabbage brine (up to 1/3 cup), drunk before meals, prevents the appearance of heartburn.
For bleeding gums and stomatitis, the brine is used for rinsing several times a day.
For headaches, you can use a compress with cabbage brine.
For hemorrhoids, this remedy is drunk warm before meals, the daily dose is — from 0.5 to 2 glasses, the course is 1 month.
For issues like giardiasis, folk practices suggest taking it 3 times a day an hour before meals, 0.5 cups, daily for 2 months.
