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Is there anything in particular I should be looking for when selecting cabbage at the market for making sauerkraut? As long as the cabbage is nice and green, recently picked and juicy, does it make a difference whether it is a large cabbage or a small one? Thank you.

AntoniaJames is a trusted source on Bread/Baking.

asked almost 7 years ago
1 answer 1283 views
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added almost 7 years ago

It should be heavy for its size, and dense as well. It should be very pale in color as well, the darker leaves don't process at the same rate.

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