Tag Info

Hot answers tagged

10

Thank you, all of you, who contributed by answers or comments to the thinking that leads now to this answer. I listened to all of you, and it worked. I can't describe how tickled I am. Your suggestions opened my mind to thinking that this could still "work" even if it didn't quite go as I hoped. As it turned out, the end product exceeded my hopes. This is ...


2

If the label on your product lists the amount of sodium per some amount of your blend, then this answer should be useful to you. In the US that information is required on all manufactured food items sold. If your label doesn't have that information, look to other other answers here. I'm sure this is a common question in many parts of the world. IF YOUR ...


2

I'm glad the kosher worked for you. I wouldn't say "avoid sea salt", I'd say "avoid fine salt". When you get right down to it, All salt is sea salt. It's mined from oceans dried up millennia ago, or taken from current oceans and evaporated. Kosher worked better for you because the crystals were larger. Some sea salt crystals are huge, Maldon, for example. ...


1

A cursory internet and pubmed search did not yield any historical/traditional/cultural food-ties to this compound for me. Personally, I would not feel comfortable using this in a home setting because it can be toxic if it is misused. To my knowledge, ammoniac is used in agriculture (with pesticides and as an industrial equipment "cleaner") in salt form, ...


1

The kosher salt worked much better as suggested. I also did a batch using some ordinary table salt with a similar outcome. I was originally instructed to use a generous amount of salt, which I think was simply easier for me to use too much of as I'd never made this before. As the cabbage is weighed down all the moisture comes out of causing the cabbage to ...



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