Tag Info

Hot answers tagged

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 ...


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 ...


5

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. ...


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. ...


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.


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, ...


1

Get a set of ceramic weights that fit a 1 liter Fido jar. https://www.etsy.com/listing/182083359/fermentation-weights-for-1-liter-fido-or (disclaimer: this is my own product)


1

Was the cabbage translucent? If so, this sounds like Japanese amazu pickled cabbage.


1

I would try using peeled cucumbers, because of the texture issues. You can grate them into a sieve, and then put some weight on them for half an hour or so. This will help drain some of the excess liquid. This is the same preparation of the cucumbers that is used for cucumber raita, or tzaziki.


1

Unfortunatly, the amount of salt you used will not allow the fermentation process to occur. It will preserve the cabbage and is perfectly safe to eat, but it will not be fermented, therefor not saurkraut. I would advise just tossing it and making some more. After it has fermented it will be tasty, and if you want you can rinse some salt off then but it ...


1

That seems really strange to me as well. The typical recipes I have seen and used call for no water at all. Just saute the red cabbage with the other various ingredients and serve. Very tasty. What is the source of your recipe? Some areas / cultures boil and drain everything for reasons that escape me. My thought is to use all what you mention except ...



Only top voted, non community-wiki answers of a minimum length are eligible