Does ornamental cabbage make decent sauerkraut?
I've heard that ornamental cabbage/kale can be bitter. I'm interested in using it for food, but I would want to make sauerkraut with it (lacto-fermented ornamental cabbage). Is the bitterness going to be as much of a problem here as it would be with cooked cabbage dishes? I'm thinking maybe the sourness from the lactic acid would overpower the bitterness, or maybe the fermenting would change the bitter flavor to something else—or even complement it.
Best Answer
Apparently, it has been done. According to this website, the flavor will be strong compared to sauerkraut:
The flavor is strong; hard to describe — not just simply more acidic but strong, and the texture is a little tough... I also find that kale ferments accentuate the salty flavor, no matter how carefully I salt and I have no idea why. Mirror this with bold flavors. Ferment kale with lots of garlic, chiles, smoked salts, chipotle, curry or other unflinching spices.
So the proposed solution is to make kale kimchi mixed with other vegetables, or add kale to a normal sauerkraut to dilute the harsh flavor.
Pictures about "Does ornamental cabbage make decent sauerkraut?"
Should you Stir sauerkraut during fermentation?
The only thing that can come from that is contamination. You won't speed up the fermentation significantly. And there's no positive benefit to it. So, don't stir the cabbage.Why does my sauerkraut smell like yeast?
Normal fermentation odors If your ferment smells, sour, reminiscent of vinegar, fresh, or tangy, all is good. It even might smell yeasty, beer-like, or of alcohol if Kahm yeast has taken residence.Should you push down sauerkraut?
It should be weighted down somehow so it stays submerged, but if you have good CO2 production the empty space at the top will be filled with that gas instead of O2 (assuming there's an airlock to let the O2 get pushed out).Should homemade sauerkraut be crunchy?
It will soften a bit over time, but it will always be a bit crunchy. If you like to make it less crunchy, use a mandoline style slicer set at 1/8-inch or less. It is nearly impossible to hand-cut such a fine shred. The sauerkraut will soften if you cook, but it will lose the enzymes and beneficial bacteria.How To Make The Easiest Homemade Sauerkraut
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