Thread: pickled red cabbage

On Sat, 11 Jul 2009 12:37:14 +0100, "dido22"
<[email protected]> wrote:

>Hello,
>
>I have a simple recipe for pickled red cabbage which I am using for the 1st
>time. (1) The cabbage is chopped then salted thoroughly, left 24 hours,
>washed, dried, then (2) pickled in vinegar for 7 days minimum.
>
>I have just finished part (1). The cabbage seems to have gone very limp. I
>have put it into jars with vinegar but will it be OK or did I do something
>wrong ?
>
>Thanks
>
>K


I'll let the brainiacs explain why cabbage goes limp when you salt it,
but I am trying to figure out what you are doing here. Are you trying
to can the cabbage for use later? Are you making sauerkraut or a
pickled item?

You didn't mention processing information so I'm not sure. Did you
stick the brined cabbage in a jar and put some vinegar on it to cover
it?

Sorry to me world is flat until my second cup of coffee.

snow

snow

In article <h39tho$5pk$[email protected]>,
"dido22" <[email protected]> wrote:

> Hello,
>
> I have a simple recipe for pickled red cabbage which I am using for the 1st
> time. (1) The cabbage is chopped then salted thoroughly, left 24 hours,
> washed, dried, then (2) pickled in vinegar for 7 days minimum.
>
> I have just finished part (1). The cabbage seems to have gone very limp. I
> have put it into jars with vinegar but will it be OK or did I do something
> wrong ?
>
> Thanks
>
> K

That's what happens when you salt stuff‹it draws the liquid out of the
product. I've never heard of washing and drying cabbage. Do you mean
rinsed and drained?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

OK, rinsed & drained if you prefer

K


"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> In article <h39tho$5pk$[email protected]>,
> "dido22" <[email protected]> wrote:
>
>> Hello,
>>
>> I have a simple recipe for pickled red cabbage which I am using for the
>> 1st
>> time. (1) The cabbage is chopped then salted thoroughly, left 24 hours,
>> washed, dried, then (2) pickled in vinegar for 7 days minimum.
>>
>> I have just finished part (1). The cabbage seems to have gone very limp.
>> I
>> have put it into jars with vinegar but will it be OK or did I do
>> something
>> wrong ?
>>
>> Thanks
>>
>> K
>
> That's what happens when you salt stuff > product. I've never heard of
> washing and drying cabbage. Do you mean
> rinsed and drained?
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

I am trying to make pickled red cabbage, as in line 1 of my question.

K


<[email protected]> wrote in message
news:[email protected]..
> On Sat, 11 Jul 2009 12:37:14 +0100, "dido22"
> <[email protected]> wrote:
>
>>Hello,
>>
>>I have a simple recipe for pickled red cabbage which I am using for the
>>1st
>>time. (1) The cabbage is chopped then salted thoroughly, left 24 hours,
>>washed, dried, then (2) pickled in vinegar for 7 days minimum.
>>
>>I have just finished part (1). The cabbage seems to have gone very limp. I
>>have put it into jars with vinegar but will it be OK or did I do something
>>wrong ?
>>
>>Thanks
>>
>>K
>
>
> I'll let the brainiacs explain why cabbage goes limp when you salt it,
> but I am trying to figure out what you are doing here. Are you trying
> to can the cabbage for use later? Are you making sauerkraut or a
> pickled item?
>
> You didn't mention processing information so I'm not sure. Did you
> stick the brined cabbage in a jar and put some vinegar on it to cover
> it?
>
> Sorry to me world is flat until my second cup of coffee.
>
> snow
>
> snow

[email protected] wrote:
> On Sat, 11 Jul 2009 12:37:14 +0100, "dido22"
> <[email protected]> wrote:
>
>> Hello,
>>
>> I have a simple recipe for pickled red cabbage which I am using for the 1st
>> time. (1) The cabbage is chopped then salted thoroughly, left 24 hours,
>> washed, dried, then (2) pickled in vinegar for 7 days minimum.
>>
>> I have just finished part (1). The cabbage seems to have gone very limp. I
>> have put it into jars with vinegar but will it be OK or did I do something
>> wrong ?
>>
>> Thanks
>>
>> K
>
>
> I'll let the brainiacs explain why cabbage goes limp when you salt it,
> but I am trying to figure out what you are doing here. Are you trying
> to can the cabbage for use later? Are you making sauerkraut or a
> pickled item?
>
> You didn't mention processing information so I'm not sure. Did you
> stick the brined cabbage in a jar and put some vinegar on it to cover
> it?
>
> Sorry to me world is flat until my second cup of coffee.
>
> snow
>
> snow
Don't be sorry Snow, those are legitimate questions that need answering
before a considered answer can be made to the OP.

On Sat, 11 Jul 2009 13:48:14 +0100, "dido22"
<[email protected]> wrote:

><[email protected]> wrote in message
>news:[email protected]. .
>> On Sat, 11 Jul 2009 12:37:14 +0100, "dido22"
>> <[email protected]> wrote:
>>
>>>Hello,
>>>
>>>I have a simple recipe for pickled red cabbage which I am using for the
>>>1st
>>>time. (1) The cabbage is chopped then salted thoroughly, left 24 hours,
>>>washed, dried, then (2) pickled in vinegar for 7 days minimum.
>>>
>>>I have just finished part (1). The cabbage seems to have gone very limp. I
>>>have put it into jars with vinegar but will it be OK or did I do something
>>>wrong ?
>>>
>>>Thanks
>>>
>>>K
>>
>>
>> I'll let the brainiacs explain why cabbage goes limp when you salt it,
>> but I am trying to figure out what you are doing here. Are you trying
>> to can the cabbage for use later? Are you making sauerkraut or a
>> pickled item?
>>
>> You didn't mention processing information so I'm not sure. Did you
>> stick the brined cabbage in a jar and put some vinegar on it to cover
>> it?
>>
>> Sorry to me world is flat until my second cup of coffee.
>>
>> snow
>>

>I am trying to make pickled red cabbage, as in line 1 of my question.
>
>K
>

Hi K

There is more then one way to pickle a cabbage.

You can make a fresh pickle which you store in the fridge for a short
period of time.

You can maked a canned pickled cabbage with an extended shelf life by
processing in a boiling water bath or in a pressure canner in canning
jars.

Which are you trying to achieve? If it's a fresh pickle, and you like
salted cabbage with vinegar on it, and you put it in the fridge, then
you are in good shape. If it's canned for shelf storage until future
use, you need to start over with a proper recipe.

snow
on 3rd cuppa coffee.

dido22 wrote:
> Hello,
>
> I have a simple recipe for pickled red cabbage which I am using for the
> 1st time. (1) The cabbage is chopped then salted thoroughly, left 24
> hours, washed, dried, then (2) pickled in vinegar for 7 days minimum.
>
> I have just finished part (1). The cabbage seems to have gone very limp.
> I have put it into jars with vinegar but will it be OK or did I do
> something wrong ?
>
> Thanks
>
> K


That should work, I guess. Are you following a recipe, or did you make
this up yourself? Is it straight vinegar, or are you diluting it with
water? Any sugar or spices? (just cabbage, salt, and vinegar doesn't
sound very good)

The cabbage goes limp because the salt pulls the water out. It may perk
up again in the vinegar. It probably won't spoil, so it's a safe enough
experiment. :-)

Hope this helps,
Bob

On Sat, 11 Jul 2009 07:48:52 -0400, [email protected]
wrote:

>On Sat, 11 Jul 2009 12:37:14 +0100, "dido22"
><[email protected]> wrote:
>
>>Hello,
>>
>>I have a simple recipe for pickled red cabbage which I am using for the 1st
>>time. (1) The cabbage is chopped then salted thoroughly, left 24 hours,
>>washed, dried, then (2) pickled in vinegar for 7 days minimum.
>>
>>I have just finished part (1). The cabbage seems to have gone very limp. I
>>have put it into jars with vinegar but will it be OK or did I do something
>>wrong ?
>>
>>Thanks
>>
>>K
>
>
>I'll let the brainiacs explain why cabbage goes limp when you salt it,
>but I am trying to figure out what you are doing here. Are you trying
>to can the cabbage for use later? Are you making sauerkraut or a
>pickled item?
>
>You didn't mention processing information so I'm not sure. Did you
>stick the brined cabbage in a jar and put some vinegar on it to cover
>it?
>
>Sorry to me world is flat until my second cup of coffee.
>
>snow

Hey I just realized that when I said "I am trying to figure out what
you are doing here." it looked like I mean what the heck are you doing
in THIS newsgroup. What I meant was that I couldn't figure out if you
were trying to fresh pickle or can a pickled item.

See, I wasn't kidding about the coffee thing.

snow