Researching fermented foods. Found a reference online for cabbage - TopicsExpress

Researching fermented foods. Found a reference online for cabbage coming from Byzantium to the Rus in the 9th century. Also two literary references. 1. Cato in De Agri Cultura 2. Columelle in De re Rustica But of course no footnotes. I also read a passage from a book on heirloom veggies that ancient cabbage was looser leaves, heads came later, and the author recommended Portugal cabbage as close to what was likely the type, but I find only seed for Portugal kale, Kale being a close relative. The help I need, can someone familiar with the books by ancient Romans recommend editions in print? Also, any heirloom gardeners who might know where to find more history on cabbage types and dates?

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