Your shopping cart is empty!
White cabbage "Cerox" F1
Brassica oleracea L. convar. capitata (L.) Alef. var. alba DC.
1.64€
Ex Tax: 1.35€
Ex Tax: 1.35€
White cabbage "Cerox" F1.
A hybrid variety that does not require special care for summer harvest, but is also suitable for cultivation for subsequent harvesting - then the heads of cabbage are well preserved for 4–5 months.
The growing season is 79 days after planting the seedlings. The heads are round, hard, dense, weighing up to 3 kg.
This hybrid tolerates heat well when the soil dries out. Resistant to fusarium and black rot. Ripe heads of cabbage can stand in the field for up to a month and a half without cracking.
Attention! If the seeds are processed, the name of the drug is indicated at the bottom of the package.
1.0 g = 250-300 seeds.
A hybrid variety that does not require special care for summer harvest, but is also suitable for cultivation for subsequent harvesting - then the heads of cabbage are well preserved for 4–5 months.
The growing season is 79 days after planting the seedlings. The heads are round, hard, dense, weighing up to 3 kg.
This hybrid tolerates heat well when the soil dries out. Resistant to fusarium and black rot. Ripe heads of cabbage can stand in the field for up to a month and a half without cracking.
Attention! If the seeds are processed, the name of the drug is indicated at the bottom of the package.
1.0 g = 250-300 seeds.
* Sauerkraut with cranberries.
Peel the cabbage from the outer leaves, wash, cut in half and remove the stalk. Chop the cabbage into strips.
Peel the carrots and grate them. Sort and rinse the cranberries. Sprinkle cabbage and carrots with sugar, salt, pepper, and dill seeds. Then grind until the juice appears.
Place a bay leaf on the bottom of the pan. Then lay the cabbage in layers, interspersing it with cranberries and bay leaves.
Press the cabbage down so that it releases its juice. Cover with a wide plate and place pressure on top. Leave in a warm place for 2-3 days to ferment. When foam appears on the surface of the cabbage, make several punctures with a long wooden stick and leave in a warm place for another 1 day. Then it is advisable to put the cabbage in a large bowl and leave for another half a day.
Transfer the finished cabbage into jars, cover with lids and put in a cool place.
Cabbage - 3 kg, carrots - 100 g, cranberries - 100 g, dill seeds - 10 g, sugar - 1 tbsp. spoon, salt - 75 g, bay leaf - 3 pcs., black pepper - to taste.
