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Post by daylilydude on Apr 12, 2011 5:17:10 GMT -5
Which cabbage is best grown for this, and would red cabbage work?
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Post by bluelacedredhead on Apr 12, 2011 5:21:22 GMT -5
I'm not 100% sure about this, but you might want to prepare yourself for some strange colour when the purple cabbage starts fermenting? Sometimes purple veggies don't like as nice when they've been altered by pickling.
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Deleted
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Post by Deleted on Apr 12, 2011 7:34:46 GMT -5
What do you all use for a container to ferment your kraut?
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nolika
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Post by nolika on Apr 12, 2011 14:00:06 GMT -5
No, purple cabbage is used only for 'sweet krout'. The best varieties for souerkrout are the pointed cabages...
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Post by daylilydude on Apr 12, 2011 14:03:10 GMT -5
WAIT...Sweet Kraut, what is this, I have never heard of it??
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nolika
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Post by nolika on Apr 13, 2011 6:41:54 GMT -5
We eat it in Slovenija, on St.Martins day (the day grape juice turns into wine). It is a side dish next to a roasted goose or duck. I never eat cabbage unless it is grated raw in a salad, but from what I know they just simmer the red cabbage (along with some apples, red wine and a bit of sugar) until it is soft and add some spices to it.
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Post by bluelacedredhead on Apr 13, 2011 7:26:28 GMT -5
Love Braised Red Cabbage!
Danish Braised Red Cabbage Serves 6
1 medium head red cabbage, cored and finely shredded 4 tbsps butter, cut into small pieces 1 tbsp sugar 1 tsp salt 1/3 cup water 1/3 cup white vinegar 1/4 cup Red Currant Jelly 2 tbsps grated apple
In a Dutch oven or ovenproof casserole with lid, combine everything except cabbage, Jelly and grated apple. Bring to a boil, stirring to melt butter. Then add cabbage, combining well. Bring to a boil again, cover tightly then move to a 325F oven for 2 hours. Check the liquid occasionally and if drying out, add a bit more water to the dish. 10 minutes before the cooking time is up, add the Red Currant Jelly and grated apple, then finish cooking. Cool, then refrigerate for a day as it's flavour is enhanced by sitting. Then reheat on top of the stove or in the oven and serve hot with pork or goose.
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nolika
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Post by nolika on Apr 13, 2011 14:04:10 GMT -5
The recipe differs a bit, but I think it is quite similar. Braised, you say, nice to learn a new word
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Post by nofeargardener on Apr 13, 2011 18:01:40 GMT -5
What do you all use for a container to ferment your kraut? We just use a 1 gal glass jar
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Post by Deleted on Apr 13, 2011 18:11:43 GMT -5
What do you all use for a container to ferment your kraut? I use a ceramic crock.
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Post by Deleted on Apr 13, 2011 23:09:48 GMT -5
I just use food grade 5 gallon buckets. works fine for me. would be nice to have a huge ceramic crock, but we make do with what we have.
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Post by coppice on Apr 14, 2011 6:16:27 GMT -5
You could try red cabbage as kraut. I suspect its gonna end up pretty brown (or grey).
The white part(s) of cabbage have traditionally been used.
Even kimchi uses the white bits out of napa cabbage.
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Post by Deleted on Apr 14, 2011 8:51:26 GMT -5
Thanks for the info. I have a big crock that ought to work for the Kraut.
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