The tag has no usage guidance.

learn more… | top users | synonyms

5
votes
1answer
116 views

Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
0
votes
1answer
37 views

How to fold cabbage leaves for cooking?

Is there a way to fold cabbage in a pot so that you maximize the amount you can fit? I just split my cabbage head in 8 45° wedges and sort of flatten the leaves to layers. But I still was able to ...
2
votes
2answers
384 views

What is the Chinese celery and cabbage appetizer called and how is it made?

My favorite Chinese restaurant for 30 years closed a few months ago. Back many years ago they had an appetizer that they served when you were seated that was excellent. It was very simple, only ...
1
vote
2answers
132 views

Cabbage Slaw w/ Teriyaki?

I recently had some spicy chicken teriyaki. It came with a side of what was just cabbage in some clear liquid. I've not had luck identifying it online, any idea what it may have been? It was a bit ...
4
votes
8answers
10k views

My sauerkraut was left with dark mold covering the surface, is it ok?

I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim ...
1
vote
6answers
3k views

What weights to use for fermenting sauerkraut?

I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google. My question is what equipment should I use to weight the sauerkraut below the brine?...
4
votes
3answers
986 views

Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
6
votes
3answers
4k views

cabbage - volume to weight conversion?

I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be appreciated. This is my second batch. ...
5
votes
3answers
2k views

I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup! [duplicate]

I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with all the food in the crockpot cooking on high. I got it out ...
3
votes
1answer
275 views

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards ...
1
vote
1answer
86 views

Other ways to preserve red cabbage [closed]

We have 3 nice heads of red cabbage to pick soon. We are most likely going to can it all as sweet and sour cabbage but before we do that I was wondering if there are other ways to preserve it using ...
5
votes
2answers
778 views

What kind of cabbage is on my photo?

I bought it very cheap during the closing of the grocery market. The seller said that it was some kind of lettuce, but it tastes like upper leaves of cabbage.
4
votes
1answer
368 views

What strength of brine will completely inhibit growth of lactobacillus (and friends)?

As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled foods? The backstory is that I decided ...
2
votes
2answers
80 views

What device should I use for pressing/fermenting

I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally broke so now I'm looking to see if there ...
4
votes
3answers
1k views

How can I make sauerkraut to best preserve the probiotic elements?

I know that making Sauerkraut is basically putting layers of cabbage and salt in a jar and then filling with water. However, I have been told that doing this at home can allow generation of good ...
1
vote
1answer
85 views

What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?

I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indian restaurants, the cabbage taste is ...
7
votes
5answers
1k views

Fermenting Sauerkraut - Should I Stir?

I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal ...
4
votes
1answer
897 views

What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this?
1
vote
2answers
206 views

steaming cabbage

Can someone please explain why by adding a knob of butter into the pan of water during the steaming of cabbage makes the cabbage taste better. I understand this idea come from Denmark. I've tried ...
3
votes
1answer
416 views

How can I make kimchi with everyday ingredients?

I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it with regular vegetables?
1
vote
2answers
686 views

Which leaves of Savoy cabbage to use in smoothies?

In Germany we don't have kale all year, only in winter. I am substituting it with Savoy cabbage. I am wondering if I should use the outer leaves which are very green or just the inside. Also are ...
2
votes
1answer
841 views

Cooking with Ornamental Cabbage (Kale)?

Is it safe to cook Ornamental Cabbage such as this Should I just pretend its your average cabbage when cooking with it?
4
votes
2answers
719 views

Is white cabbage that has turned rose-colored still safe to eat?

We sliced and grated some white cabbage three days ago and left it salted and completely covered in a plastic container. It has since then turned rose-colored. The top layer was pretty dry when I ...
4
votes
2answers
336 views

How do I incorporate cucumbers into cole slaw?

I am entertaining the idea of making a spicy (apple cidar vinegar, sriracha,etc) cole slaw and am looking to temper the heat a bit with cucumber. Is the best option to slice in long strips? Is so, ...
2
votes
2answers
276 views

Red sweet and sour cabbage…drain or not?

The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar. Then it says to drain cabbage when cooked and ...