Different varieties of cabbage differ not only in ripening time, but also in shelf life.
That is why not all of them are suitable for long-term storage, pickling and salting.
Culinary expert of TUT NOVOSTI, chef and fourth-class baker Yulia Arkhipova will tell you which varieties you should give preference to if you want to cook dishes from perfectly preserved heads of cabbage even in the middle of winter.
What varieties are there?
Let's start with the fact that cabbage can be early, mid-season and late. Early varieties are only suitable for food immediately after they ripen: they do not store for long.
But mid-season cabbages have an ideal balance of sugars and fiber, so they are considered ideal for pickling. The heads are no longer as tender and watery as those of early cabbages, but they are also not as tough as those of mid-season cabbages.
And finally, late-ripening varieties of cabbage are distinguished by dense heads and fairly tough leaves. If the conditions are met, they are perfectly stored until spring and are suitable for making cabbage rolls, shchi and any other dishes.
Expert: Arkhipova Julia
