[Sca-cooks] Cabbage Question

[Nicolas Steenhout]

>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.

My father does both sourkraut and the red cabbage thingey.  kraut takes a
good while longer, and STINKS.  But man, is it good...  The red thing cooks
in a few hours, doesn't stink too bad, and is just about as good :-)

Muiredach mac Loloig
Rokkehealden Shire
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry