Guest guest Posted March 27, 2005 Report Share Posted March 27, 2005 red cabbage is usually made with apples in it, but I don't know how the NT way would affect them. I haven't tried it yet, but we often eat store bought red cabbage. (We are very new to NT) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2005 Report Share Posted March 27, 2005 > The loss of appox 15L of veggies and 4-6 weeks of production time > can be avoided if someone on this group knows in advance that apples > and red cabbage/beets/cucumbers/salt don't mix. > > Any comments from any one? > I tried crab apples in some jars of fermented vegetables a couple years ago and I wish I hadn't. They came out mushy with an unpleasant texture. If only fermenting for a few weeks you probably will be ok. I have seen apple slices used in recipes for sauerkraut. Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2005 Report Share Posted March 27, 2005 >I bought 4 large red apples today with the idea of adding them to my >next batch of kraut. Does anyone know if this would be a good, or >bad, thing to do? The Koreans add sweet fruit a lot to kimchi, and I've done it to kraut too. Tasted great! Doesn't taste like " apples " thought. I'm not sure exactly what changes... it IS different with apples, whether or not it's a good difference or not is up to you. Persimmons, same thing, and Asian pears. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2005 Report Share Posted March 28, 2005 >From: " exyogi " <k2ben2@...> >Subject: Adding Apples? >The loss of appox 15L of veggies and 4-6 weeks of production time >can be avoided if someone on this group knows in advance that apples >and red cabbage/beets/cucumbers/salt don't mix. >Any comments from any one? >Thanks, >Ken Hi Ken, My two cents here: I ferment cabbage (green), beets, turnips, carrots and granny smith apples. Always comes out great. hth, Dahlia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2005 Report Share Posted March 28, 2005 Thanks for your input Dahlia, Heidi, , and Bruce. I'll give it a try with my next batch of kraut. Ken > > Hello Everyone, > > I'm having excellent results making a sourerkraut of red cabbage, > beets, cucumbers, and salt. I let this mixture ferment 4-6 weeks in > my 15L crock. > > I bought 4 large red apples today with the idea of adding them to my > next batch of kraut. Does anyone know if this would be a good, or > bad, thing to do? Would I be violating some grand fermenting law > about combining vegetables with fruit? I would really hate to add > the apples and find out 4-6 weeks later that I should not have done > that. > > The loss of appox 15L of veggies and 4-6 weeks of production time > can be avoided if someone on this group knows in advance that apples > and red cabbage/beets/cucumbers/salt don't mix. > > Any comments from any one? > > Thanks, > Ken Quote Link to comment Share on other sites More sharing options...
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