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After I salted my red cabbage it was very soft and no matter how many times I rinsed it in clean cold water (4 times) it still tasted very salty, as if it has penetrated right into the cabbage. Didn't think it would edible so had to throw it out.
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I soak mine in salted water, not dry salt Sue. If you're pickling it though I don't think the salty taste would matter much though as the vinegar and spices would disguise it. -
Red Cabbage
Thank you, might try that next time. Does that keep the cabbage crisp?Originally posted by rustylady View PostComment
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Depends how much salt you use Sue. Too much will draw all the water out of the cabbage, as will leaving the cabbage in the brine for too long.Comment
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Why are we salting cabbages ? *puzzled*All gardeners know better than other gardeners." -- Chinese Proverb.Comment
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