White Cabbage "Brunswick"

White Cabbage "Brunswick".
A medium-earliness kind. This kind is characterized by it’s good taste and a high amount of sugar and vitamins. The crop is harvested 10-130 days after the planting of the seedlings.
Medium-lateness cabbage seedlings are planted in the soil until May 30. The cabbage heads are stiff, light-green in colour, weight approximately 2.5-3.5 kg.
Can be eaten fresh and are especially suitable for fermenting, also can be stored.
1g contains approximately 350 seeds.

* Cabbage fermentation.
To obtain 100 kg of sauerkraut, use 112 kg of fresh, peeled cabbage. To this amount of cabbage add 1.7-2 kg of table salt. You can also add peeled and chopped carrots (3 kg), apples (8 kg), lingonberries and cranberries (1-2 kg each), caraway seeds (50 g), bay leaf (20-30 g), anise and allspice (each taste), accordingly reducing the mass of cabbage taken.
Use cabbage of late or mid-season varieties. Early ripening varieties are not suitable for pickling. Select ripe but not overripe heads of cabbage, without cracks or signs of disease, not frostbitten or steamed. The heads of cabbage are cleaned, green and damaged white leaves are removed, the stump is cut out, and chopped. The apples are washed, large ones are cut into pieces, removing the seed nests. Cranberries and lingonberries are sorted and washed in cold water. Shredded cabbage is lightly ground with salt, mixed with apples and cranberries. Place tightly in the barrel, compacting it. A layer of cleanly washed green cabbage leaves is placed on the cabbage in a barrel, covered with a double layer of scalded canvas or gauze, and then a wooden circle and oppression are placed. The weight of the oppression should be no more than 10% of the weight of the cabbage. The pressure circle should always be covered with cabbage juice.
On the 2-4th day after planting the cabbage (at room temperature), the first signs of fermentation appear: cloudiness of the juice, gas bubbles. Subsequently, abundant foam forms, and the juice becomes even more cloudy. The foam is removed regularly. The best fermentation temperature is considered to be +18+22°C, under these conditions it ends in 10-12 days. When the temperature drops, fermentation is delayed, which is undesirable, as it leads to a deterioration in the quality of the product. A sharp increase in temperature is unacceptable, because it promotes the development of butyric fermentation (especially in the depths of the barrel), and the appearance of an unpleasant taste and smell in the product. During fermentation, it is useful to occasionally pierce the mass of cabbage in the barrel with a smooth, well-washed and scalded wooden stick. This helps remove gases that accumulate during fermentation.
Characteristic signs of the end of the fermentation process are clearing of the brine, cessation of gas evolution, and settling of the cabbage. Cabbage acquires a pleasant refreshing sour-salty taste, juiciness, elasticity, crunch on the teeth, and a characteristic aroma.
When storing sauerkraut, you need to carefully ensure that it is always covered with brine. This helps preserve vitamin C. Sauerkraut should be stored in a cool place. The best storage temperature is about 0°C.