Difference between revisions of "White cabbage"

Revision as of 05:31, 24 December 2011

A white cabbage plant of almost 3 kg in the midst of winter. This cultivar of cabbage can withstand several nights of freezing temperatures.

Preparing sauerkraut from white cabbage. The entire(soft type of) white cabbage is kept under water with sea salt for about two months. Salt should be ca 2.5 % of the entire weight. You can add garlic and pepper as the Turks sometimes do and it is similar to kimchi.
Kimchimade from fresh products of my garden, green onions, garlic, two types of radish, cabbage, and sambal (a hot pepper sauce to replace the fresh peppers that aren't ready to harvest yet), sea salt, standing for three hours. Delicious and healthy and still better the next day!

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 File:White cabbage sauerkraut.jpg|Preparing sauerkraut from white cabbage. The entire(soft type of) white cabbage is kept under water with sea salt for about two months. Salt should be ca 2.5 % of the entire weight. You can add garlic and pepper as the Turks sometimes do and it is similar to kimchi.
+File:Kimchi.jpg|[http://en.wikipedia.org/wiki/Kimchi Kimchi]made from fresh products of my garden, green onions, garlic, two types of radish, cabbage, and sambal (a hot pepper sauce to replace the fresh peppers that aren't ready to harvest yet), sea salt, standing for three hours. Delicious and healthy and still better the next day!
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