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Thread: pickled red cabbage

  1. #1
    dido22 Guest

    Default pickled red cabbage

    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


  2. #2
    [email protected] Guest

    Default Re: 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

  3. #3
    Melba's Jammin' Guest

    Default Re: pickled red cabbage

    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

  4. #4
    dido22 Guest

    Default Re: pickled red cabbage

    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



  5. #5
    dido22 Guest

    Default Re: pickled red cabbage

    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



  6. #6
    George Shirley Guest

    Default Re: pickled red cabbage

    [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.

  7. #7
    [email protected] Guest

    Default Re: pickled red cabbage

    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.


  8. #8
    zxcvbob Guest

    Default Re: pickled red cabbage

    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

  9. #9
    [email protected] Guest

    Default Re: pickled red cabbage

    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


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