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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_fox5d 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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henry5975d ago
Wait, you think all cabbage is the same?
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