Lacto-Fermenting Cabbage question...?!
I am posting this on the vegetarian section as there is not a health/ancient food genre available on "Answers". Thanks for your help and patience!
Answers: I am going to ferment some cabbage using homemade dairy whey and I was wondering if anyone has done this with red cabbage. I have a homemade kraut recipe calling for cabbage and I assume they mean the green kind. Do you think this should work with the red variety as well?
I am posting this on the vegetarian section as there is not a health/ancient food genre available on "Answers". Thanks for your help and patience!
As far as I know, red and green cabbage will ferment the same way for making Kraut.
I use them mixed in making cole slaw when I can...call it my "Christmas Slaw" since it is red and green mixed. I do like the extra flavor the red cabbage adds.
I also use red cabbage in slow-cooking Corned Beef Brisket, when it is available, along with regular cabbage and other veggies and spices. Not detected any problems other than a color shift towards brown from the cooking, possibly from the heavy spicing I use. I think it adds to the overall flavor.
The Kraut will have a somewhat different flavor, subtly, and the difference in colour. Hopefully the red will not go to brown under fermentation, like it does in prolonged cooking!!
I have never tried making kraut home-made, but my working with the cabbages in other foods seems to indicate to me that it should happen OK.
Worth a try, in my opinion. Possibly make a small batched mixed green and red first, then if that works, try all red. I will be interested in the outcome.
With economy going down the tubes, I am looking more and more strongly toward growing my own larger garden this year, and preserving things over for winter use, as I do have a "root cellar" on this house, tho it is full of other storage right now!
Best wishes.
I have seen red cabbage sauer kraut in the supermarket? Is this the same thing?
Dear Asker
Hi
Kindly SEE>> .
Yr Q : [ Lacto-Fermenting Cabbage question...?
I am going to ferment some cabbage using homemade dairy
whey, and I was wondering if anyone has done this with red
cabbage. I have a homemade kraut recipe calling for
cabbage.and I assume they mean the green kind.
Do you think this should work with the red variety as well? ]
A:
[ See>>,The fermenting cabbages. procedures, as below! ]
Hence;
1)-***The red and green cabbage will ferment the same way
for making Kraut.
These can be used, mixed in making cole slaw,
So, it can be made for the "Christmas Slaw" ,
since it is red and green mixed!.
So, If you like the extra flavor the red cabbage adds.
The red cabbage can be used in slow-cooking Corned Beef
Brisket, when it is available, along with regular cabbage, and
other veggies, and spices.too!
Since, not detected any problems other than a color shifts
towards red brown from the cooking, possibly from the heavy
spicing, since it adds to the overall flavor!.
2)-***The Kraut will have a somewhat different flavor, subtly,
and the difference in color. expecting the red will not go to
brown under fermentation, like it does in prolonged cooking!!
Worthing to try, possibly make a small batched mixed green
and red first, then if that works, try all red. these will be
interested in the outcome.well !
3)-***Hence, these can be made, as a home made pickles
( made by vinegar), by a small batched mix green and red
first ,
So, it requires, to add some garlic, small cucumber, small
carrot, cauliflower, and a little salt / with pepper,
keeping in the glass bowl with fastening lid, in a refrigerator.
for two weeks, then be ready!.
So, the mixed green and red cabbage with cucumber,
carrot , cauliflower, and garlic pickle, make a light red win
colors mixture, plus the very delicious flavor 's, and can be
serve during eating with the main mails, beside the steaks,
barbecue, beef, lamb, chicken, fish, sea food,etc.
With French Fried, or baked oven potato, spicing with garlic
parsley, butter!-.
Bone Appetite
***** *****
OK
Merci
A77p