brendajo Posted January 13, 2009 Share Posted January 13, 2009 Has anyone ever made sauerkraut with savoy or napa cabbage?I was given some of each variety.Any ideas? Link to comment
Homemaker Posted January 13, 2009 Share Posted January 13, 2009 I briefly googled napa cabbage because I didn't really know much about it. It is commonly used to make kimchee, a fermented korean relish. It looked to be a thinner leaf than the standard cabbage used for slaw. I really don't know. I always assumed you couldn't use savoy cabbage for kraut until this spring when one of my seed catalogs listed a savoy that they said was suitable for sauerkraut. Both would be great for stir- frying, in soup and stuffed peppers. If you are drowning in cabbage, I would suggest going for it. What have you got to lose but a little salt and your time? Let us know how it turns out. Sometimes stores will mark down the lesser known cabbages and we could snatch them up if we know it works! Link to comment
etp777 Posted January 14, 2009 Share Posted January 14, 2009 ooooooo, skip the sauerkraut and make kimchee instead. Link to comment
brendajo Posted January 14, 2009 Author Share Posted January 14, 2009 I have never made or ate kimchee.Do you have a good recipe? Link to comment
Campy Posted January 14, 2009 Share Posted January 14, 2009 Kimchee has an "interesting" flavor. A lot of people like it. Before making up a batch, you may want to visit a Chinese restaurant and try some 1st. Kimchee and garlic have one thing in common. As long as ALL the persons you are in contact with eat it, no one notices the "bad breath". Link to comment
susie Posted January 14, 2009 Share Posted January 14, 2009 KIMCHEE!!!! Oh, memories of childhood in Hawaii! Kimchee sandwiches, kimchee and rice, kimchee straight from the jar. Mmmm! Link to comment
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