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| I missed harvesting my one big head of cabbage before it froze hard here for 3 days. When I finally harvested, it still had ice crystals amongst the outer leaves. It's been thawing in the fridge for several days now. Would you use it for kraut? Deanna |
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| I would. It will be more mushy when done but some prefer softer kraut. I don't know of any safety concerns with using it. The fermentation process would cover it safety wise. Might want a bit more salt due to the extra water the thawed cabbage would contain but I wouldn't think it would require much more Dave |
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| Thanks Dave. I was thinking the same thing. Surprisingly, there isn't any water in the bottom of the bowl it's sitting in. I figured it would lose quite a bit to burst cells. I'm anxious to remove the outer leaves and see how it looks inside. Worst case, I can always saute' in butter and freeze it. Tomorrow's project! That and perusing Joy of Pickling I checked out from the library to see if I want to purchase it. Deanna |
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| I had some cabbage and broccoli freeze in my field. I put the broccoli directly to the freezer, put the cabbage in the fridge. When i cut the cabbage a few days later it still had ice inside. I sauteed the cabbage with onions and it was much softer than if it hadn't been frozen. I also noticed that both cabbage and broccoli had an odor that they wouldn't have had otherwise (maybe because they weren't blanched before being frozen?). When i cooked some of the broccoli, i found the smell overwhelming, and ended up feeding it to my chickens. The taste was off, maybe because of the smell. The cabbage tasted a bit off to me as well, but mostly i didn't care for the soft texture. It's probably safe for kraut, but it wouldn't be crunchy enough for me. |
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