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Thu, Sep 18, 14 at 12:37
| I know you can ferment just about anything, but I don't want to make a spicy kimchi sort of pickle, I was looking more for traditional German kraut. But I don't grow cabbage - I *do* have a lot of bok choy (maruba santoh, Eliot Coleman grows it and it's hardy but there is NO interest in it at my market). Worth a try? The smaller ones are going to the soup kitchen for their salad (along with tatsoi and mustard) next week but I thought I'd try fermenting the larger ones. |
Follow-Up Postings:
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| It is good fermented but it won't be anything like a traditional German kraut. Bok choy gives a milder flavor kraut, one that blends well with whatever flavoring you want to add - sweet or spicy, or hot. Makes a great mix with apples and then use it to stuff pork chops or pork roast. Dave |
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| Thanks - worth a try I guess. The kids won't eat it stir fried. I'm off to buy pork chops for tonight (freezer only has roasts and whole chickens at this point, and lots of green beans and tomatoes). Maybe I can figure some other way to cook a little for tonight - braise with some ACV, maybe some chopped apples? I only have Gala. Going to start a slow cooker with "fake" baked beans (B&M mixed with pinto and black beans, some onion and mustard). |
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| What about Chow Chow? It might be milder, but with the spices you might not notice. My dad likes chow chow, I just have to ask my SIL for her dad's recipe since that's what my dad likes (and see if it's close to an approved recipe). |
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| Napa has better flavor than Bok Choy, in my opinion. It has more of that "Mustard" taste to it. I find Bok Choy bland. But then we all have different taste buds. |
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