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TIL my great-grandma's sauerkraut recipe used a specific type of cabbage from her farm
Found her old notes in a box and she wrote that using 'January King' cabbage from her plot made the kraut less mushy. I always thought any green cabbage would work the same. Has anyone else had a specific ingredient make or break a ferment?
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troy_fox6mo ago
Honestly sounds like old wives tale stuff. Cabbage is cabbage, it all turns into mush if you let it sit long enough anyway.
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henry5976mo ago
Wait, you think all cabbage is the same?
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matthewh285mo ago
Wait, what about napa cabbage versus regular green cabbage though? They have totally different water content and cell structure, so they break down at way different speeds. Have you ever tried making sauerkraut with both? The texture difference is night and day.
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