G314, G323, G326, G328, and G364 High Solids Cabbage Inbreds1

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Abstract
Cabbage, Brassica oleracea L. (Capitata group), is about 92.5% water or 7.5% dry matter. This results in excess brine during sauerkraut production. However, savoy cabbage cultivars have 10.5% and kale [B. oleracea L. (Acephala group)], 16-18% dry matter. This has not changed much since it was first reported in 1924 by Lamprecht (3). The dry matter fluctuates from season to season. The hybrid ‘Roundup’, for example, has varied from 6.5% (1974) to 8.1% (1970), while ‘King Cole’ has varied from 5.2 to 7.6% dry matter. ‘King Cole’ is usually 0.4% lower in dry matter than ‘Roundup’. In years when dry matter is low, the excess of brine during sauerkraut manufacture can be as high as 30% (2). In years such as 1972 there is little excess brine. If dry matter could be increased, surplus brine would be reduced and packout increased.

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