5/14/2018 – Tasted the kraut made with green cabbage here and some made with white cabbage here. The white has been aging the longest but both are well past the fermentation stage. The white had been made without Juniper Berries so this was not a completely true test.
There was no difference in the taste that was noticeable. The green was not as firm or slightly crunchy as was the white.
I prefer the kraut made with white (Asian) cabbage because of the firmer texture.