Researchers dish out best cabbage varieties for sauerkraut

12/27/2011 10:26:00 AM
By The Grower Staff

cabbage harvestOhio State UniversityHarvest timing can affect the quality of some cabbage varieties, according to Ohio State University trials.

Not just any cabbage can make a high quality sauerkraut.

So The Fremont Co., the nation's second largest processer of sauerkraut, sought help from Ohio State University to find the best cabbage varieties that could be grown locally, according to a news release.

The trials, conducted at the Ohio Agricultural Research and Development Center in Fremont, examined which varieties performed best in terms of yield and quality.

Researchers, led by Extension specialist Mark Koenig, compared 20 varieties, from early- to late-maturing types.

Among the criteria they used in the evaluations were yield, head quality, maturity rates, color for kraut, and impact of planting and harvesting time on quality.

Similar trials are conducted in Wisconsin and New York.

But Bruce Hanzel, plant manager at The Fremont Co., says regional microclimates and soil variations make those trials of little value.

In addition, scientists at the university's Food Industries Center in Columbus evaluated varieties for food-processing criteria.

Comments (3) Leave a comment 

e-Mail (required)


characters left

Mike Bromley    
willamette valley  |  May, 19, 2012 at 01:26 PM

your article does not tell of the best varieties. what are they? for sauerkraut? coleslaw?

West Virginia  |  April, 05, 2013 at 06:40 PM

What varieties make the best sauerkraut?

June, 29, 2013 at 05:43 AM

What kind of silly article is this?

Feedback Form
Leads to Insight