| T O P I C R E V I E W |
| YellowRose |
Posted - Jan 09 2015 : 09:15:34 AM
Fifth teen days ago I started the process of fermenting a whole head of cabbage. The recipe said it would be ready in 15 days and it was. I will do this again since it was so easy. I left it on my counter top covered with a tea towel all the time.
Besides slicing it for sauerkraut I plan on using some of the leaves for cabbage rolls. Should be tangy & tasty.
Another idea would be using it instead of grape leaves for rice rolls.
Sara
Walk in Peace - Live with Joy
FarmGirl Sister #6034 Aug 25, 2014 |
| 4 L A T E S T R E P L I E S (Newest First) |
| YellowRose |
Posted - Jan 11 2015 : 09:28:39 AM
The outer leaves were a little salty, but was good cooked with home fries & link sausage.
The inner part was too salty to eat, so this morning I cooked it in water with potatoes. I made warm mustard potato salad with the potatoes, and the cabbage is now edible.
Just goes to show some 'old wife tales' are true. Add potatoes to too salty stews, soups, etc. and the potatoes will take away the salt.
The next time I ferment a whole head of cabbage I will use a Tbs. of Kosher salt instead of sea salt.
Sara
Walk in Peace - Live with Joy
FarmGirl Sister #6034 Aug 25, 2014 |
| Terralea |
Posted - Jan 09 2015 : 11:55:22 AM
Sounds yummy...I love cabbage and anything having to do with it like the cabbage rolls, sauerkraut and sausage, mashed potatoes mixed with sauerkraut,...
Terralea |
| YellowRose |
Posted - Jan 09 2015 : 10:35:12 AM
Nini, it has a mild salty sauerkraut taste. Maybe, it should be rinsed before using to remove some of the salt.
Preserving Food Without Freezing or Canning by Deborah Madison
1 CabbageFermented Whole Head Cabbage
Sea Salt
Very hot water
Select a tall container of glazed ceramic (I used a glass bowl), and a cabbage that barely fits inside. Clean the cabbage, and remove the core in such a way that the leaves do not come off with it. Sprinkle sea salt in the hole (I used a heaping Tsp of salt) where the core was, and put the cabbage in the container, which you then fill with very hot water (I used purified bottle water).
Press the cabbage down with a plate or a round board, and place a non-calcareous stone or another heavy object, such as a jar filled with water, on top. (I used a bowl that barely fit and put a qt jar filled with water in it)
Leave the container at room temperature (18-20 degrees C / 64-68 degrees F) during the fermentation period, which takes approximately fifteen days.
Mrs Petrovic, Paris summited the recipe.
I used the amount of salt given in another cabbage fermenting recipe.
Sara
Walk in Peace - Live with Joy
FarmGirl Sister #6034 Aug 25, 2014 |
| Ninibini |
Posted - Jan 09 2015 : 09:43:58 AM
Sara! I've never heard of that before!!! How do you do it? I actually might like to give that a try! Does it turn out like sauerkraut, then? Cool! Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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