• When possible, preserve fresh, locally-grown cabbage for the best quality and nutritional value.
  • Know when fresh cabbage is available in your state with this seasonal food guide.

Sauerkraut is a naturally fermented cabbage product made with cabbage and salt. It is most commonly used as a condiment, but can also be used in recipes—from main dishes to desserts. Get instructions for safely making sauerkraut in CSU Extension's Understanding and Making Sauerkraut tip sheet.

Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical Baechu-style kimchi. Get instructions for safely making kimchi in CSU Extension's Understanding and Making Kimchi tip sheet.