Guest guest Posted May 4, 2003 Report Share Posted May 4, 2003 Thanks Linnea for the info. By the way, love your name. Theresa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2003 Report Share Posted May 5, 2003 I used purple cabbage for my last batch of kimchi because it was on sale and much less than green cabbage. It turned everything purple, but it is a pretty color and tastes great. I don't know if there is a reason not to use it. I've also been making the kimchi with the added salt and no whey and it turns out well. -Linnea Kraut > Hi all, > > I am waiting for my order of piima in order to start my culturing of dairy. I > want to use the whey for fermenting veggies. For sauerkraut, does it matter > which type of cabbage is used? Will red cabbage taste the same as green when > fermented? Probably a silly question, I just have never seen purple > sauerkraut before. > > Theresa > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2004 Report Share Posted December 15, 2004 I just made my first batch of kraut in a kraut urn. i let it sit for 6 weeks following instructions on the urn. i'm not sure if i like consistency. i didn't put any salt in it, but it seems that the cabbage is cloudy a mirky almost grey color and it is soggy. how does this sound? I'm new to this. kelley in austin Quote Link to comment Share on other sites More sharing options...
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