Good Enough To Eat
An Ornamental Cabbage Plant is One of the first Signs of Spring at Harlow Gardens in Tucson, Arizona. The variety shown were is not typically eaten, and is used for for display in the garden, especially in flower pots, and and along perennial and annual borders...
Cabbage is a cool weather plant which does well in the early spring and in the fall in Tucson. The varieties of cabbage used in cooking form a tight ball with their leaves which are typically light green or purple. The latter is known as red cabbage.
The ball headed cabbages are used in many dishes such as stuffed cabbage, cabbage soup, sourkraut, en.wikipedia.org/wiki/Saurkraut, and cole slaw, en.wikipedia.org/wiki/Coleslaw.
According to Wikipedia: The term "coleslaw" arose in the 20th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad."
Before frozen foods and the importation of foods from the Southern Hemisphere became readily available in northern and central Europe, sauerkraut provided a source of nutrients during the winter. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.[3][4] German sailors continued this practice even after the British Royal Navy had switched to limes, earning the British sailor the nickname "Limey" while his German counterpart became known as a "Kraut."
Sauerkraut (pronounced /ˈsaʊərkraʊt/ in English; German pronunciation: [ˈzaʊ.ɐkʁaʊt] ( listen), Yiddish: [ˈzɔi̯.əʀkʀɔi̯t]), directly translated from German: "sour herb" or "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.
Here is a recipe for making fresh saurkraut at home: www.wildfermentation.com/resources.php?page=sauerkraut
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Good Enough To Eat
An Ornamental Cabbage Plant is One of the first Signs of Spring at Harlow Gardens in Tucson, Arizona. The variety shown were is not typically eaten, and is used for for display in the garden, especially in flower pots, and and along perennial and annual borders...
Cabbage is a cool weather plant which does well in the early spring and in the fall in Tucson. The varieties of cabbage used in cooking form a tight ball with their leaves which are typically light green or purple. The latter is known as red cabbage.
The ball headed cabbages are used in many dishes such as stuffed cabbage, cabbage soup, sourkraut, en.wikipedia.org/wiki/Saurkraut, and cole slaw, en.wikipedia.org/wiki/Coleslaw.
According to Wikipedia: The term "coleslaw" arose in the 20th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad."
Before frozen foods and the importation of foods from the Southern Hemisphere became readily available in northern and central Europe, sauerkraut provided a source of nutrients during the winter. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.[3][4] German sailors continued this practice even after the British Royal Navy had switched to limes, earning the British sailor the nickname "Limey" while his German counterpart became known as a "Kraut."
Sauerkraut (pronounced /ˈsaʊərkraʊt/ in English; German pronunciation: [ˈzaʊ.ɐkʁaʊt] ( listen), Yiddish: [ˈzɔi̯.əʀkʀɔi̯t]), directly translated from German: "sour herb" or "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.
Here is a recipe for making fresh saurkraut at home: www.wildfermentation.com/resources.php?page=sauerkraut
IMG_0721