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What else can I help you with?
What is shredded to make sauerkraut?
Cabbage but it's fermented
How many pounds of cabbage will it take per gallon of slaw?
5 lbs of cabbage shredded will fill a 1 gallon crock.
How do you make sauerkraut without fermenting?
Technically and traditionally, you cannot, as sauerkraut is fermented cabbage. You can make a sauerkraut like substance by shredding white cabbage and soaking it in vinegar, by that would be more apply named coleslaw.
What did the Germans use to make sauerkraut in world war 1?
cabbage
What causes failure in sauerkraut fermentation?
Not having enough brine (juice) from the cabbage itself to start a fermentation can cause your batch to fail. If you have to add mostly salted water to your cabbage to make the brine, there is a good chance your batch won't ferment. Slice your cabbage thin enough to create brine easily and add enough sea salt - I suggest around 1 tablespoon per quart (based on preference), mixed well (use a wooden sppon, neer metal) with shredded cabbage until you have enough brine to have at least 3/4 of an inch of it at the top of your jar after packing the cabbage down tightly and topping it off with a couple of folded cabbage leaves. Having an airtight container is important -- use a glass mason jar (with rubber ring) that clamps down, or a jar with an airlock, etc. Another reason for failure can be using a mixing bowl that is not glass or earthenware; metal, unless it is a very high grade of stainless steel, will react with the fermenting cabbage and turn your batch into a mess. Best to avoid metal altogether. Another cause of failure can be a temperature that is too low. I suggest no lower than 70 degrees F . And keep everything very clean.
Why do Germans like to eat potatoes?
Sauerkraut is a classic German food and it dates back to when most Germans got their food from their own small gardens, or from family-owned farms, or from markets where vendors sold produce like cabbage or pre-made sauerkraut. Cabbage is easily grown in Germany, where the weather cooperates to make large heads of cabbage. Sauerkraut [translated: sour cabbage] is made when natural bacteria on cabbage and the natural "sugars" in the cabbage ferment to give the cabbage the classic savory "sour" taste and preserves the cabbage for months, even without refrigeration. Today sauerkraut is available as a commercially packaged item in most countries, but sauerkraut will probably always maintain its reputation as a classic "German food". Commercial sauerkraut requires refrigeration once opened. While a good quality sauerkraut can be eaten raw (as a topper for sausages, bratwurst, or hot dogs) many Germans take home-made or commercially available sauerkraut to another culinary level by slow-cooking it to perfection with bacon, onions, and pepper. Adding a sweet white wine to the sauerkraut is also a popular cooking method and some commercial products are already prepared using white wine. Some home chefs even add apple pieces or applesauce to sweeten the sauerkraut. Other additives - depending on taste - can include caraway seeds and/or juniper berries. The longer one cooks sauerkraut the less "sour" it becomes, but be careful not to scorch the sauerkraut and don't let it dry out. Slow cooking while adding liquid as needed is the best way to mellow a sauerkraut that may be too sour for your personal tastes. I'm happy to answer specific questions. I own a store in the USA which sells German groceries, my mother was German, and I was born in Germany and lived there for many years. Inga Inga@GermanDeli.com
Which cabbage recipes complement roasted chicken breast?
A cole slaw made with shredded cabbage and carrots and lightly dressed with a mixture of mayonnaise will nicely compliment a roasted chicken breast. Sounds so good I think I will make some tonight.
What is the green leafy vegetable used to make coleslaw?
The green leafy vegetable commonly used to make coleslaw is cabbage. It is typically finely shredded and mixed with other ingredients like carrots, mayonnaise, and vinegar to create the dish. Cabbage provides a crunchy texture and a mild flavor, making it a popular base for coleslaw recipes. Other variations may include different types of cabbage, such as red or savoy cabbage.
How much coleslaw will one cabbage yield?
1 medium head of cabbage, weighing about 2 pounds, makes about 8 cups shredded. Depending on the ingredients you add and how much of each, to make cole slaw, you will have 9 to 10 cups of cole slaw.
Why is fermentation considered a healthy method of cooking?
Fermentation is not cooking. Fermenting is allowing good bacteria to create acids that helps to preserve the food. For instance, cabbage is fermented to make sauerkraut. No cooking is involved.
How can I efficiently prepare coleslaw by shredding cabbage?
To efficiently prepare coleslaw by shredding cabbage, start by removing the outer leaves of the cabbage and cutting it into quarters. Use a sharp knife or a mandoline to thinly slice the cabbage into shreds. You can also use a food processor with a shredding attachment for quicker results. Once the cabbage is shredded, mix it with other ingredients like carrots, mayonnaise, vinegar, and seasonings to make coleslaw.
Did totinos ever make egg rolls?
Yes, I remember having them back in the 80's. They looked like the pizza rolls except they were filled with shredded cabbage and some other ingredients.
