Speaking of cabbage...

[hoodat]

There are several ways a batch of kraut can go bad. The wrong salt to cabbage ratio is one. Try 3 Tablespoons of salt to 5 pounds of cabbage. Temperature is another. Kraut works best in a cool but not freezing area. Too warm can cause mold to form. The scum (sorry but that's what it is called) has to be skimmed off several times or it will also cause mold. The commonest error is covering too tightly. The lactobacillus that causes the fermentation gives off carbon dioxide and various other organic gasses. That's where the smell comes from. The gasses have to be allowed to escape or the bacillus will die off. either a weighted plate or a baggie full of water will keep the cabbage from floating wihout trapping the gasses. A tight lid such as tupperware holds the gasses in.
BTW, any of the cole family can be krauted. A Polish family in my old neighborhood used to kraut shredded turnips and the kraut was excellent but with a different flavor than cabbage. It had a slight bite to it. Asians often kraut mustard greens. Korean kim chee is a type of kraut with garlic and hot pepper added in.

 

[897tgigvib]

If I was to grow Cabbage again, I'd plant a few each of a bunch of varieties and types.

The Chinese cabbages, if you do plant any, are not to be seed to soil before June 20th. That kind requires days that shorten.

I so want to cross a heading Chinese Cabbage with Turnips, Round Red, Flat of Milan. Wouldn't it be nice to get a head of Chinese Cabbage pulled by the root, and there's a beautiful Turnip there too? ...someone willl...soon...

 

[HunkieDorie23]

I prefer the small cone headed cabbages like Cour De Bue. Just right for a one person meal. You can also cut out the core and stuff the entire cabbage with a sausage and cornbread stufffing.

I ate cabbage but never really liked cabbage until last year and I grew Cour De Bue and it was the best cabbage I have every eaten. They are a really nice size for dinner. I have also found that the more things I grow in my garden the more food I accuately like and not just eat because it's good for me.