[Sca-cooks] Cabbage Question

[Philip & Susan Troy]

XvLoverCrimvX at aol.com wrote:

>>From what I read about pickling cabbage, all I saw was sauerkraut (which i'm
> guessing is the pickled form of green cabbage). When I ate sauerkraut, it
> seemed to have a slight apple taste. Is this normal and is their a difference
> in pickling red and green cabbage or is it a different brine or is it a
> different process?
>
> Misha


A different process. Sauerkraut is salted and/or compressed to form a liquid conducive to lactic fermentation. Lactobacilli build up in the liquid and in the kraut itself, and produce lactic acid, whose pH is what actually does the preserving. More or less. Red cabbage is traditionally pickled in vinegar, most of the time.


Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
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let him get away with it, it's going  to continue." -- Joe Torre, 9/98