One of our favorite vegetables. And almost every gardener and summer resident will allocate at least one bed for growing it. After all, there are so many dishes you can make from cabbage.

And besides its taste, it contains a huge amount of vitamins, minerals, acids, fiber and coarse dietary fiber, which are so necessary for humans.

And sauerkraut contains much more vitamin C than the lemon itself. And cabbage vitamin is absorbed much better than that obtained from citrus fruits. In addition, the taste of the future snack depends on the type of cabbage used for pickling and pickling.

First of all, you need to know that early varieties of cabbage are not suitable for pickling, nor for fermentation and storage. It is ideal only for the first fresh salads, and nothing more.

For processing cabbage for the winter and its further preservation, late and mid-season varieties of the vegetable are suitable.

Those who grow this vegetable in their garden harvest it after the first frost. By this time, it will have absorbed the largest amount of natural sugar and will be juicy and tasty.

From mid-autumn to mid-winter, the most favorable time for pickling and sauerkraut. Those who are interested in lunar calendars salt cabbage only for the waxing moon.

Its head should be tight and dense. In addition, there should not be any green leaves on it; they are bitter, dry and tasteless. And they do not give the same fermentation process as white ones.

If you cut the fruit in half, then a good, healthy head of cabbage will have only a white center; a shade of cream color is allowed. Without pigmentation, black spots, fungal spots and rotten stalks. Otherwise, cabbage is not suitable for processing.

Housewives take note: the sweeter the head of cabbage, the better it will ferment. Because the sugar it contains turns into lactic acid. And it is with its help that the fermentation process occurs.

The quality of cabbage can be determined both from a whole head of cabbage and after cutting it. Shredded cabbage sticks will spring back when squeezed in your palm.

Difference between fermentation and pickling

At first glance, it would seem that there might be differences. But they exist, and they are very significant. Fermentation occurs due to lactic acids, which are formed during fermentation of cabbage, by fermenting the natural sugar found in the head of cabbage.

During the salting process, due to such a strong preservative as salt, fermentation bacteria do not multiply. But when using this method of processing cabbage, it is very important to strictly follow the recipe and not overdo it with salt.

If you add too much of it to cabbage, all fermentation bacteria will die. If you don't add enough salt, the product will simply go bad.

The advantages of sauerkraut are that in addition to sourdough, it also contains acetic acid, a little gas and ethyl alcohol. All these components significantly improve the taste of the future dish.

Cabbage varieties most suitable for fermenting and pickling

How to choose a cabbage variety for pickling and pickling? Culinary experts recommend choosing specific varieties that are suitable for a particular processing method. Because not all cabbage suitable for pickling will be tasty when fermented, and vice versa.

Middle varieties ripen after early varieties. The period for harvesting them from the garden is the end of August, beginning of September. They are more productive than early cabbage and are mainly used for fermentation.

But some of its varieties are also suitable for pickling:

• Belarusian - most loved by cooks and cooks for pickling. It is recommended to process cabbage immediately after harvesting it from the garden.
• Jubilee F1 is a fairly large variety, ideal for sourdough, because it can be stored in this form for about five months. But it is also used in pickling.
• Slava 1305 is a high-yielding variety. Heads of this cabbage are processed in both ways.
• Aggressor F1 and Dobrovodsky are good varieties because their heads do not crack during cultivation and storage. They are ideal for sourdough; heads of cabbage of this species can be stored for more than seven months.
• A gift - excellent cabbage for pickling. She has tight heads of cabbage and elastic leaves. This cabbage can be stored well and for a long time, thanks to the special waxy coating on the leaves. Therefore, you can cook from it from autumn to spring.

Late varieties of cabbage are grown mainly in the center and south of the country, since it takes longer to ripen. Therefore, in the northern parts it simply will not withstand early frosts.

Let's look at some varieties that are both salted and fermented:

• Moscow - it is the most productive. Its fruits grow up to 15 kilograms. It is well suited for sourdough, and it has an appetizing crunch when eaten.
• Kharkovskaya is the best variety of cabbage for pickling. It is harvested late in the fall and stored until mid-spring. Culinary experts recommend that if you salt this cabbage, do it right away.
• Turkiz - German breeders worked on the creation of this variety. Cabbage is suitable for pickling, and you don’t need to do it right away; let it sit until mid-winter, and only then process it.
• Geneva F1 – stores very well, almost until the next harvest. Therefore, for those who plan to pickle cabbage both in winter and spring, this variety is ideal.
• Amager - it is used for pickling. Cabbage is good because it can be stored for a long time, and its taste only improves during storage.

Some practice and process hybrid varieties of cabbage - Russian size and Menza. Their heads of cabbage are quite large and are used for pickling and storage.

• Valentina F1 is a late-ripening hybrid vegetable, relatively small in size. The cabbage is juicy, crisp and sweet. Suitable for both pickling and fermentation.
• Kolobok is a hybrid of late-ripening varieties. This type of cabbage is used for storage and pickling.

Cabbage is an extremely necessary vegetable. Each head of cabbage contains a huge amount of vitamins that every person needs. Cabbage contains more vitamin C than oranges, and more calcium than milk. This could go on for an extremely long time, listing all the advantages of cabbage. And what is very important is that cabbage dishes, be it a salad, a first or second course, are, first of all, healthy and tasty food.
In Russia and the CIS countries, white cabbage mainly enjoys a reputation, but there are more than a hundred varieties of cabbage. Of these, only seven species are considered edible: white cabbage, red cabbage, broccoli, cauliflower, Brussels sprouts, kohlrabi, Beijing sprouts.
Let's take a closer look at them...

White cabbage- contains vitamins A, B, U and C, calcium, potassium, phosphorus, and
folic acid. Folic acid is extremely useful for expectant mothers - it is needed for cell fragmentation, which ensures the real development of the fetus. Sauerkraut is extremely useful, because during fermentation, lactic acid is formed, which increases the digestibility of the body.
When choosing cabbage The main thing you should pay attention to is its appearance. The leaves should be greenish and fresh, without darkening. The head of cabbage must be dense and should not deform when pressed.

Red cabbage It is better to use it raw. Alternatively, it can be finely chopped, mashed with salt and seasoned with olive oil and lemon juice. If you decide to cook cabbage, then in order for it to retain its clear color you need to add dry wine or vinegar during cooking.
It has been found that some of the pigment substances prevent the development of leukemia and also prevent the effects of radiation.
Choose red cabbage, just like white cabbage.

Cauliflower- contains a lot of phosphorus, iron, as well as B vitamins. Cauliflower contains the highest amount of protein. This variety of cabbage contains more of it than other varieties. Cauliflower is useful for angry overloads, and also activates mental activity. This variety is best consumed baked, stewed or pickled.
Cauliflower selection. First of all, when choosing cauliflower, pay attention to its appearance. The inflorescences must be snow-white and dense, and the outer leaves must be fresh. Black spots on cabbage are a sign of excessive use of pesticides during its processing.

Broccoli. Contains vitamin U, which helps eliminate ulcers, calcium, potassium, vitamin A, selenium and vitamins E, C, PP and B. Thus, broccoli can improve immunity, protect against cancer, atherosclerosis, and also against coronary heart disease. Broccoli, as a side dish, goes well with almost any food. You can eat broccoli baked, boiled and fried.
When choosing broccoli It is worth choosing a head of cabbage with dense fresh inflorescences, green and burgundy in color.

Kohlrabi. Removes accumulated cholesterol from the body, helps eliminate swelling, contains large amounts of calcium and potassium. Before eating kohlrabi cabbage, you need to peel it. You can eat kohlrabi baked, slaked or fried.
When choosing, you need to take tiny green fruits; large fruits may turn out to be hard and dry.
Brussels sprouts. It holds the record for vitamin C content. It contains more of it than any other cabbage. Brussels sprouts broth promotes faster wound healing. This is precisely why it is recommended after operations.
When choosing Brussels sprouts, goes to select small and dense heads of cabbage, since large heads of cabbage can taste bitter.

Chinese cabbage. This variety contains a large amount of calcium, potassium, iron, as well as vitamins A, C, PP, E, U. Peking cabbage is extremely well absorbed by the body, increases immunity, promotes weight loss, and equalizes blood pressure. It is better to eat Chinese cabbage raw, but it can also be stewed or added to soups.
Should be elected heads of cabbage with greenish, fresh, elastic leaves.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

We have prepared a hearty, incredibly appetizing and simply easy-to-prepare dish for you today. This sauce is one hundred percent universal, as it goes with every side dish: vegetables, pasta, or anything. Chicken and mushroom gravy will save you in moments when you don’t have time or don’t want to think too much about what to cook. Take your favorite side dish (you can do this in advance so everything is hot), add some gravy and dinner is ready! A real lifesaver.

Agriculture is one of those types of human activity, the successful outcome of which is not always directly proportional to the efforts made. Unfortunately, nature does not necessarily act as our ally when growing plants, and often, on the contrary, even throws up new challenges. Increased reproduction of pests, abnormal heat, late return frosts, hurricane winds, drought... And one of the springs gave us another surprise - a flood.

With the arrival of the dacha season, the question arises of growing strong and healthy seedlings of our favorite vegetables: cabbage, tomatoes, sweet peppers, eggplants and many other crops. At the same time, the question arises - how to grow decent seedlings and subsequently get healthy plants and a decent harvest from them? For example, I have been growing seedlings for several seasons now and protecting my garden from diseases with the help of biological preparations Alirin-B, Gamair, Glyokladin, Trichocin.

Let me confess my love today. In love with... lavender. One of the best unpretentious, evergreen and beautifully flowering shrubs that can be successfully grown in your garden. And if anyone thinks that lavender is a Mediterranean or at least southern resident, then you are mistaken. Lavender grows well in more northern regions, even in the Moscow region. But to grow it, you need to know some rules and features. They will be discussed in this article.

Once you have tried such an invaluable product as pumpkin, it is difficult to stop searching for new recipes for serving it to the table. Korean pumpkin, despite its pungency and spiciness, has a fresh and delicate taste. After cooking, you will need to cover the salad and let it sit for at least 15 minutes. My nutmeg pumpkin is very juicy and sweet, so there is no need to mash it. If the pumpkin is of a different variety, you can mash it with your hands so that it slightly releases the juice.

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.

The flowering of indoor roses always comes with one more “bonus” - capriciousness. When they say that it is easy to grow roses in rooms, they are lying. For indoor roses to bloom, you need to create literally ideal conditions. And constant care, attention and response to any plant signals is the main key to success. True, no matter how capricious roses may be, they can be grown quite successfully in a potted format. And attentive flower growers should not be afraid of this.

Pollock is best prepared as a casserole, separating the fillet from the skin and bones. Pieces of fish are mixed with a colorful assortment of vegetables and topped with a sauce of cheese, sour cream and eggs. This fish casserole has a presentable appearance, and its taste is a bizarre mixture of subtle nuances. Vegetables and fillets will be soaked in sour cream, the cheese will harden into a golden brown crust, and the eggs will bind all the ingredients together. Pieces of fish are generously sprinkled with Italian herbs, and pollock acquires an unusual piquancy.

Despite the fact that calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing signals the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small celebration, because winter has receded and a new gardening season awaits us. But, besides spring primroses, there is still something to see and admire in the garden in the month of April.

Rapidly growing and turning into wild thickets, hogweed disrupts the existing ecosystem and suppresses all other plants. Essential oils contained in the fruits and leaves of hogweed cause severe forms of dermatitis. At the same time, it is much more difficult to control than other common weeds. Fortunately, today a product has appeared on the market that can quickly rid your area of ​​most weeds, including hogweed.

Carrots come in different colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); White carrots have a lot of fiber, and purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will tell you about the best early, middle and late varieties in this article.

We recommend a fairly easy pie recipe with a delicious chicken and potato filling. An open pie with chicken and potatoes is an excellent hearty dish that is suitable for a hearty snack; it is very convenient to take a couple of pieces of this pastry on the road. The pie is baked in the oven for one hour at 180 degrees. After this, we lay it out on a wooden surface, having first released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

The long-awaited spring for many indoor plants is the period of the start of active growing season, and for most - the return of their decorative properties. While admiring the young leaves and emerging shoots, you should not forget that spring is also a great stress for all indoor plants. Sensitive to changes in conditions and universal, all indoor crops face much brighter lighting, changes in air humidity and temperature conditions.

You can easily prepare homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience. You can bake Easter cake not only in a special form or in a paper mold. For your first culinary experiences (and more), I advise you to take a small cast-iron frying pan. Easter cake in a frying pan will not turn out as high as in a narrow pan, but it never burns and is always well baked inside! Cottage cheese dough made with yeast turns out airy and aromatic.

The Roman commander Marcus Cato the Elder called cabbage the very first of all vegetables, because it is not only tasty, but also extremely healthy. The Romans believed that cabbage healed all diseases, gave strength and lifted spirits. Every autumn we prepare cabbage for future use so that in winter we can crunch on juicy cabbage leaves and enjoy vitamin-rich salads. And although they said in Rus' that bread is the head of everything, cabbage, which appeared in the diet of the Slavs in the 11th century, became one of the favorite and cheap dishes of our ancestors. Sometimes it seems that we know everything about cabbage, but do we know how to distinguish good cabbage from bad or are we guided only by its appearance and inner intuition? Let's talk about how to choose the right cabbage, cauliflower, Chinese, Brussels sprouts, kohlrabi and broccoli, what they should look like and what to look for in a store or market.

White cabbage: what the queen of vegetables looks like

When choosing, be sure to squeeze the cabbage with your hands - if it becomes deformed, it means the cabbage is not ripe. It won’t crunch in salads, it will soften when pickled, and it doesn’t have many vitamins. Good cabbage has dense and elastic leaves, it always smells pleasant, there are no spots, cracks or dark spots on it that appear when affected by a fungus. If the leaves at the base of the head of cabbage are too thick, it means that the cabbage is oversaturated with nitrates. A stalk from which too many leaves have been cut reveals the venerable age of the cabbage - alas, too often they try to pass off a stale head of cabbage as fresh. By the way, cabbage stuffed with nitrates is always lighter in weight than a head of cabbage grown without chemical fertilizers. Be sure to weigh the cabbage - its optimal weight should be at least one kilogram. If you buy a cut cabbage, then its cut is usually white, and brown shades indicate that the cabbage has already begun to deteriorate.

A head of young cabbage is always light green, but gradually the green leaves dry out, so they are removed. Red cabbage is chosen using the same principle, although it is more difficult to notice rotting spots on its burgundy-purple leaves.

Why is cauliflower white?

Quality cauliflower is always heavy, dense and springy, and its outer leaves are fresh, thick and green, indicating its juiciness. If the inflorescences at the base easily bend in different directions, it means that the head of cabbage has been lying around for a long time and is already deteriorating. The inflorescences should break with a crunch, but, of course, you shouldn’t check the cabbage in the store this way, otherwise soon there will be nothing left of it. Usually, with a quick examination and palpation, an accurate diagnosis can be made. Dark spots on cabbage are signs of rotting or chemical treatment. This cabbage is called cauliflower because it is not the leaves that are used for food (as we are used to), but the inflorescences, which can be white, yellow, beige, green and even purple. It all depends on the variety and growing conditions, but the color of cabbage does not affect its quality.

Broccoli - Italian asparagus

Broccoli, developed by the ancient Etruscans, is a large and beautiful edible flower that can be eaten not only cooked, but also raw. Choose inflorescences with thin stems, since overripe cabbage may have too dense and thick stems. Broccoli inflorescences should be compact and beautiful, with a pleasant smell, without spots, black spots or damage. Yellowed heads of cabbage with blooming flowers are also not suitable for food - as a rule, such cabbage is harsh and fibrous. The “correct” color of cabbage is dark green (such cabbage contains more vitamins), sometimes with burgundy and purple hues, and the ideal size is slightly smaller than a woman’s palm.

Beijing cabbage and salad: two in one

Chinese cabbage is a cross between lettuce and cabbage. It is better to choose medium-sized, dense (but not too tight) white cabbages, since such cabbage is very juicy and tasty, unlike fibrous and harsh green cabbages. Cabbage that is too loose is considered unripe, and its taste is not very pleasant and watery. Leaves must be strong, elastic, free from rot, mucus, stains and damage.

Tasty and healthy kohlrabi, reminiscent of a turnip, tastes sweet and very juicy. It is better to buy small green-white fruits weighing up to 150 g or slightly larger purple kohlrabi. Never use cabbage that is too large, as its flesh is too hard and rough. There should be no spots or cracks on the surface of the cabbage, and the leaves should be fresh and green. Limp and withered leaves indicate that the cabbage is overripe.

Brussels sprouts: small heads on a branch

Brussels sprouts have been grown in Belgium since the 16th century - the residents of Brussels liked the sweetish-nutty taste of the heads, which they began to call Brussels sprouts. Choose small, dense heads that are tender and sweet in taste, as larger fruits may have a slight bitter taste. Brussels sprouts are bright green, with a strong green stem and fresh, close-fitting leaves without spots, yellowing or rot. There should be no moisture on the heads of cabbage, since in this case they may become rotten inside. Always try to buy cabbage on a branch - this way it will last longer.

Savoy cabbage: a French delicacy

Savoy cabbage, grown in the county of Savoy in France, is very soft, tender, nutritious and tasty, it is easy to prepare, and dishes made from savoy cabbage melt in your mouth. For salads and appetizers, choose small, loose heads weighing 0.5 kg; large heads of cabbage are also suitable for preparing cabbage rolls and other hot dishes. Pay attention to the outer leaves - if they are dry, it means the cabbage was picked a long time ago and has lost its juiciness. A head of high-quality Savoy cabbage is usually heavy, and the stalk is perfectly white, without brown streaks, dark spots or spots.

How to choose the right seaweed

Interestingly, sea kale is not actually cabbage, but brown kelp algae that grows in huge colonies in the seas. Seaweed is sold canned, frozen and dried. Dried seaweed, made in the form of shredded threads or thalli, is usually even, smooth, clean, does not crumble and smells good. Some strips become deformed and cracks may appear on them, but this does not affect the quality and taste of the seaweed. The surface of the cabbage is covered with a coating of sea salt, and the color can vary from light olive to dark green and brown. When purchasing canned and frozen seaweed, you need to read the labels and look at the expiration date.

Cabbage is considered one of the most delicious and healthy vegetables, and before the appearance of potatoes in Rus', it was the second bread. There are hundreds of recipes for delicious cabbage dishes that you can surprise your family with. And if you consider that there are a great many varieties of cabbage, then your home diet can be made very rich, varied and nutritious. As our grandfathers said, “not a single mouth can live without cabbage”!

Experienced housewives never refuse to stock up for the winter. And among the many vegetables and fruits, special attention should be paid to the so familiar and so healthy white cabbage.

It was first appreciated by the Romans, who claimed that this product replenishes strength and gives additional energy. But in Rus', cabbage entered the diet only from the 11th century and immediately gained trust among the population, because it made it possible to create new, tasty and, most importantly, cheap dishes that the whole family savored during the winter cold and snowstorms.

Of course, eating a salad made from fresh or sauerkraut during a period of rampant ARVI is much healthier and cheaper than buying an expensive lemon, which will still be unripe and, therefore, very sour. Therefore, it is very important to stock up on quality vegetables for the winter.

Choosing cabbage heads for harvesting for the winter

There are many ways to store white cabbage for the winter: you can salt it, ferment it, pickle it, and make a variety of salads. But, no matter what canning recipe you prefer, they all require the right choice of cabbage heads for harvesting. Here are the basic rules that must be followed:

1. You should choose cabbage only with fresh, unpicked leaves.
2. It is important to inspect it from all sides for brown and black areas (even very, very small ones). They will be the first to tell about the spoilage of the product by putrefactive bacteria and fungi.
3. You also need to pay attention to whether the leaves are “beaten” by insects. They usually settle in cabbage at the earliest stages of the emergence of a head of cabbage and can, over the entire ripening period, not only lay larvae, but also partially eat the cabbage (this will look like a long tunnel running from the center outward).
4. It is advisable to take a head of cabbage that is not too large, but heavy. This fact confirms his maturity. It is also worth squeezing the head of cabbage with both hands. If it is tight, the cabbage has collected all the necessary juices and vitamins. When a feeling of airiness and volume arises, it means that the vegetable was cut ahead of schedule.
5. Early young cabbage is often used for food. True, it is not particularly useful, it is quite expensive and wears out quickly. For inexperienced housewives, it is important to know that such cabbage cannot be stored for a long time and cannot be used for winter preparations. It is only suitable for “instant” use.
6. At the end of summer - beginning of autumn, mid-season and mid-late varieties of white cabbage appear on the market. Based on the name, they represent the “golden mean” between late and young cabbage. Therefore, it can be taken not for too long storage and for the purpose of creating both a pickled product and a fresh salad.
7. The most suitable for both long-term storage and all types of canning are late varieties. They are characterized not only by resistance to cold, but also by excellent taste, which is why its specimens are suitable both for processing and for fresh consumption.
8. In addition, you need to pay attention to the width of the stalk. The wider it is, the shorter it is. But still, this factor completely depends on the type of cabbage.