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11

Well, having grown up near "the" Sauerkraut region in Germany - I'd say don't. Honstly, I hadn't ever thought about why until today (can't have been only lazyness that my ancestors left the kraut in peace until done.), but: Why making really sure to create a water-seal when you are breaking it with stirring? The kraut is supposed to ferment under the ...


9

To answer your specific scenario, kimchi has myriad variations using any number of vegetables, from perilla leaves to Korean radishes to napa cabbage. There are forms of kimchi that involve no chilies (white kimchi), some involve a lot of water and bear little resemblance to the typical napa cabbage one (mul kimchi). The main constraints for Korean-ness of ...


9

It appears to be curly endive which is a lettuce. It is crisp and has a bitter flavor. Dole Know Your Lettuce


8

Per NC State's Extension's article on pickles and sauerkraut (some emphasis added): Pickles or sauerkraut mold during fermentation. Answer: Unsafe—microorganisms are growing improperly. Possible reasons Fermentation temperature was above 75°F. Too much salt was used, not allowing adequate lactic acid production. The ...


6

Exposing the sauerkraut to air is undesirable: we want an oxygen-free environment for the bacteria to do their work, and air exposure also brings increased (though small) likelihood of surface contamination (by mold for example). I don't have a reference but I'm pretty sure that historically opening a crock to stir was not a thing. And regarding your ...


6

Anthocyanins are antioxidants that are a very common water based pigment in plants. There are over 500 varieties that have been isolated from plants which are are responsible for many blue, red, and purple pigments in flowers and fruit. It is thought that the colors serve to attract pollinators to flowers and camouflage leaves from herbivores. They are the ...


5

Red cabbage is usually braised, not boiled. Following the instructions listed in your recipe, you're going to lose the flavor of the caraway as well. For German-style sweet and sour red cabbage I typically saute some diced onion and apple in sugar and butter until just golden, add the shredded cabbage and then cook a little until the cabbage is glazed. ...


4

Rinsing the sauerkraut absolutely does work - we do it all the time, both with store-bought and homemade sauerkraut. Every batch of sauerkraut is different, so rinsing & tasting is the only way to ensure that your dishes turn out appropriately salted. Yes, some of the salt has entered the cabbage itself, but most of it will be in the brine/on the ...


4

Adding the missing cabbage is a viable solution. You could also just remove some of the brine and replace it with water, until it's salty to your taste. Finally, you could just rinse some of the brine off of it before eating it.


4

Sounds like a basic Asian Cabbage Slaw. Sometimes the dressing is made with rice vinegar, lemon juice maybe a little sesame oil to make a vinaigrette. I'm sure the dressing is dependent on the restaurant. where did you get it?


4

Some of the butter ends up on your food. Most people will think the flavor is improved if there's a tiny bit of salt and a tiny bit of butter flavor. We like fat, we like salt, and we like the actual butter flavor, though it's more subtle. In case you were wondering why the butter ends up on the food... The oil melts into the water boiling on the bottom. ...


4

Correct me if I'm wrong, but to my eye it looks like there is a tiny gap between the two containers so the surface of the fermenting liquid is slightly exposed to air. Is that correct? If so, you have an "open crock" apparatus where the surface is exposed to air. While "open crock" is a very traditional method (and Alton Brown seems unconcerned), as I ...


3

A medium-sized cabbage weighs around 2 to 2.5 pounds. (Assuming we all mean the same thing by "medium"...) I think you'll probably be better off guessing based on fraction of your whole cabbage than volume, since once you shred the cabbage, the volume's going to vary wildly depending on how fine you shred it and how fluffed up it is when you measure it. My ...


3

For those interested I googled images of the dishes Cindy mentioned and tried to match the description. This is what I found: First Celery, Second Baby Cabbage.


3

With much searching, I'm pretty sure that I found the two appetizers. They are both cold dish. The names are Mountain Celery in Hot and Sour Sauce and Baby Cabbage in Sauce Thanks to anyone who spent time looking. These are really great appetizers. Update: We made both recipes last evening. Both are absolutely delicious and the flavors I remember. We ...


3

Are you trying to make Sauerkraut? Either way for the pink colour you have a non-desirable bacteria growing. While most Sauerkraut has some of this, it is not always safe to eat. Time to throw it away? If you salt cabbage, you need to ensure not too much salt is used (1% to 2% max), and make sure it is packed down very firmly, so only anaerobic bacteria ...


3

If you want to match the texture of the shredded cabbage you could use a peeler to get thin, long strips of the cucumber. If you want to contrast the texture you could cut it into chunks or slices. I would discard the seed pulp to cut down on the amount of water that will fall to the bottom of the bowl. The skin is completely personal preference. If it's ...


3

Ornamental cabbage is often actually a kale. See this link with pictures very similar to yours: http://www.arhomeandgarden.org/plantoftheweek/articles/ornamental_kale.htm Kale is edible and nutritious but it is tough and very strongly flavored compared to cabbage. Kale recipes usually involve long braises in flavorful liquid to break down the toughness. ...


3

In brief, your question has no possible general answer for the kind of scenario you posit (where you add a certain amount of salt to a certain volume of food) or even a scenario where you add a brine of concentration X to a certain amount of food. Most vegetable (and animal) sources for food contain significant amounts of water, and some of that water will ...


2

3 pounds of cabbage should net you approximately (source) 1 pint of canned sauerkraut. Otherwise, 1 lb. = 2 cups cooked; 1 lb. = 4 cups shredded. I would recommend you just weigh the cabbage when you buy it so you can have an idea of how much it will yield.


2

I can't see why not, pie weights should be fine. The ceramic weights used in large kraut crocks are unglazed ceramic as are the pie weights. I would place the weights in a plastic zip bag though, to make sure they don't drift downward, maybe even filling the bag with the brine as well. Afterward, you could always bake the pie weights to sterilize them ...


2

Penn State Extension recommends: Cover with a plate weighted down with jars filled with water or cover with a large food grade plastic bag filled with salt water (6 tablespoons salt per gallon of water.)


2

The ingredients of sauerkraut are very basic--its basically just cabbage and salt (the water is drawn out of the cabbage). Given this, you will produce the most nutritious kraut using high-quality cabbage and salt with natural minerals. A high quality sea salt will contain additional minerals that processed kosher and table salts lack (also, it is ...


2

As long as the kraut was submerged below the brine all the time it's been fermenting it would be fine. The mould forming on top of the brine is a natural by-product of the fermentation process. It's when the kraut has contact with the air and forms mould you should discard. I experiment with making chilli hot sauce using a similar fermentation process and ...


2

The outer leaves would be a better substitute for kale. My reasoning is that the kale plant is fully exposed to light. With the cabbage only the outer leaves get to enjoy the sun, thus the greenness. I would say flavour wise the outer leaves come closer to kale too. The cabbage core tends to be sweeter.


2

I used to work in produce and at first glance, I thought this was a Bok Choy Cabbage, but I also believe it's the Curly Endive Lettuce.


2

At least in the U.S., there is no legal requirement to list "live cultures" or whatever on food labels. Short of contacting the manufacturer, there's no way to know for certain whether or not it may contain live cultures. Kimchi, like sauerkraut and similar cultured foods, will continue to ferment and change flavor and texture if it has live cultures. ...


1

From what I can find, it seems like the cabbage used for many Indian dishes is what we in the US would call green cabbage. In the pictures of cabbage poriyal that I saw, the cabbage appeared to have a smooth texture rather that a crinkly texture like Napa or Savoy cabbage would have. Here are a couple of excerpts from an article about cabbage use in ...


1

Stirring won't necessarily cause any safety problems or anything like that, but you'll change the flavor of the finished product(although the detectability of the change is debatable) due to the bacteria switching to making acetic acid(vinegar) instead of lactic acid in the presence of oxygen. An occasional stir won't make a noticeable impact on the final ...


1

Well, adding things that taste good to a dish makes the dish taste good, and butter tastes good. If you added something that tasted bad to the cabbage it would taste worse. It's the essence of good cooking. If you are asking why butter in particular is good, butter is an emulsion of fat, milk solids, and optionally salt. The milk solids have flavorings, ...



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