TOSS THAT CABBAGE! 5 Red Flags That Will Ruin Your Fermentation. How To Choose The Perfect Head.

Is your homemade sauerkraut coming out soft, mushy, or turning dark? It’s not the recipe, and it’s certainly not the phases of the moon. Chances are, you simply picked the wrong head of cabbage. In this video, we’re going to break down the critical mistakes people make when shopping for cabbage—mistakes that could force you to throw all your hard work right into the trash bin.

We’ll dive deep into the differences between varieties meant for long-term storage and those specifically suited for fermentation. You’ll learn how to quickly check for nitrates right in the grocery store, and why those beautiful, bright green outer leaves are often a major red flag. We’ll cover the vital “crunch test,” the perfect head shape, and how to spot hidden defects you can’t see on the outside. This is the complete guide to selecting the perfect vegetable that will save you money and your sanity.

Here is what you will learn in this video:
Which cabbages you should absolutely never use for fermentation.
How to distinguish 'winter' storage types from ideal pickling varieties.
Simple tests for checking juiciness and sugar content.
Why your cabbage sometimes turns bitter, and how to stop it.

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3. Let us know in the comments: Have you ever had a fermenting fail? And what variety of cabbage do you usually use?

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