The typical round-headed cabbage you find in most supermarkets is the cabbage we recommend. Look for heads that are light to medium green in color with tightly-packed leaves and a head that is heavy for its size. You can also use red or purple cabbage to make sauerkraut. The dark purple-red color indicates that it’s high in anthocyanins which act as antioxidants and may reduce inflammation in the body. We do not recommend using savoy cabbage as it makes a very soft sauerkraut.