Cabbage White Brunswick

Brunswick is one of the most tradition-rich German white cabbage varieties, grown since the 19th century and to this day the first choice when it comes to one thing: really good sauerkraut. What makes Brunswick special? The sugar content. The firm, pale green, slightly flattened heads reach 2.5–3.5 kg and contain above-average sugar – exactly what lactic acid fermentation needs. The result: aromatic, well-balanced sauerkraut of a quality that low-sugar varieties can hardly match. Add a high vitamin content that makes the finished kraut a vitamin C source for winter. Of course the variety also shines fresh: as coleslaw, in cabbage rolls or braised. Its excellent flavour is the reason Brunswick has been passed down for generations. As a mid-late variety, Brunswick is ready about 120–130 days after transplanting. Start indoors from March/April and plant the seedlings out by the end of May at the latest. Cabbage is a heavy feeder – nutrient-rich soil and even watering are essential. Who is this variety for? Fermentation fans, self-sufficient gardeners and anyone who wants to grow a proven, open-pollinated heritage variety – you can save your own seed.