My response went into Lala land....

never mind...just appeared.

I don't see it - I think it is still in Lala land, but not L.A. land!

I was hoping you would have some advice for me.

I see it on my end. Maybe I used my usual potty mouth, 😂😜

Re-read my post and it seems fine.

Here is a screen shot of what I see on this post...showing 4 responses...

Just FYI, I do not see sleevendog's post from the screen shot. (My first non-helpful reaction to the title was "that's called kim chi". Perhaps a purist flagged the response -- just kidding).

I was able to see Sleeve's post, but had to click on it to make it big enough to read. I agree, use the Napa.... "an experiment is in order!"

Sleevendog - I see it in the screenshot, but that's it. Who knows why!

Anyway, I will proceed with making sauerkraut with the Napa cabbage. I think it will be fine - just a slightly different texture, and maybe a slightly different flavor.

I've found that I don't care for green cabbage as much as I like Savoy cabbage, but it is okay in Cole slaw - I just prefer the flavor of Savoy.

Since I like the flavor of Napa even more than I do Savoy, the sauerkraut should be good. I might just make half a batch and use the rest of the cabbage for something else.

I like cutting the cabbage with a knife, and I have a 10" Shun chef's knife that makes quick work of it. But then I am only doing one head of cabbage at a time, and so it does not seem practical to use my Cuisinart, which is much more time consuming to clean. I do use the Cuisinart to grate potatoes and onions for latkes, however.

probably someone wanted you to be sensitive to Germans ....

^Huh?

SD, I am unable to use the link in your screenshot - can you post that again?

I did make the sauerkraut with the Napa cabbage, and the main thing I noticed was that it exuded a lot more water than the Savoy cabbage, but that might be a good thing - I like having extra sauerkraut juice. It's one of the ingredient I use in making mustard, and I used the last of my sauerkraut juice in the batch of mustard I made last week. The Napa cabbage that I had was 3-1/2 pounds, and the Savoy cabbage I used was closer to 5 pounds, and so there's that. One head of Napa cabbage does not fill two quart jars, but the Savoy does.

I did slice the cabbage very, very thinly, especially near the root. My recipe (from Brad Leone) says that I should wait a couple of weeks before eating it

Lars, I came to this forum today to ask about making sauerkraut with savoy cabbage, specifically with Drumhead Perfection, which has turned out loose, bitter, a little sharp, and with a large portion of tough rib compared to crisp-tender leaf.

.

I always previously have grown a non-savoyed cabbage, Copenhagen Market, which is dense, sweet, and tender. Raw, I am not liking this savoyed cabbage, though I threw a bit of rib into soup I was making and it cooked up nicely.

So what is it you like about sauerkraut from savoy cabbage, Lars (or anyone)? I just chopped three heads and added salt and caraway. But 61 more await in the garden. I'm sure hoping fermenting improves the flavor and texture, 'cause I really don't wont to eat that much cabbage soup!

We have been blanching our cabbage leaves, a bit longer than a 30 second blanch, for taco wraps or any wrap replacing corn and flour tortillas. DH, starting early covid, when we were low on flour and corn flour and no masa, started to request no-carb tacos. (pre-covid no way) 😂

Takes a pandemic to try new things.

Still surprised the original post I made is not visible for most. I see both. the original and the screen shot.

The link I posted is here, LINKY

She is good and her site is full of information covering all variations about small batch fermentation.

Thanks for reposting the link - I bookmarked it for future reference. However, today, your original post showed up for the first time for me! I have no explanation for that other than something that Houzz is doing. I was just now able to thank you for that post.

The Savoy cabbage I get at the market has a sweet flavor - if yours is bitter, it may have something to do with the soil you are growing it in or other factors, such as the specific variety of Savoy cabbage. You may not be picking your cabbage early enough, as it could possibly have a different flavor as it gets older.

When I make sauerkraut, I use 10 grams of salt per pound of cabbage, and I weigh the salt on a jeweler's scale to get an accurate amount. For three pounds of cabbage, I use 30g of salt, 1 tsp caraway, 1 tsp mustard seed, and 2-3 cloves of garlic. I also use Soligt weights and airlock lids.

I just updated this but cannot see in on the thread, and so here is what I wrote:

Sauerkraut is done now, and so I am able to compare it with the Savoy cabbage sauerkraut that I made earlier.

The Napa kraut is sweeter, less crunchy, and less sour than the Savoy, and the Savoy is of course crunchier, more sour, and less sweet - otherwise the flavors are similar. The Napa kraut has a texture more like kimchee, which is okay, but I do prefer the extra crunchiness of the Savoy cabbage.

I guess I should have made kimchee, but sauerkraut is a lot easier, and I tend to eat more of that, now that I make it. Before I started making sauerkraut, I ate a lot more kimchee, which I think I like better, but I do not put kimchee on sandwiches. For me, sauerkraut is more versatile.

Anyway, this is my take-away from this experience. I will be careful to buy Savoy cabbage in the future for sauerkraut, although I still love the kimchee that I make with Napa, which is usually somewhat less available than Savoy, but I can always find it at the Japanese market that I go to.

This is not showing up as being updated today - it shows as being updated Aug 12.

What's up with that?

I didn't think about using my fermenting jars for Kraut; I always use my crock. But if I just wanted to make a small amount I could use my jar. I keep wanting to try your recipe. Thanks for the new ideas and inspiration.

I like making two quarts at a time, which is how much kimchee I make at a time as well. This is convenient because both use one whole head of cabbage. The kimchee has carrots added to it, but the Napa cabbage is somewhat smaller and barely fills two quarts jars.

I start making a new batch before I run out of the old batch.

Small batch fermentations became a game changer for us a few years ago. Quart wide mouth straight jars. 2-3 quarts at a time....2-4 weeks apart depending. Ten years ago or so, I was using my MIL's 1/2 gallon and gallon crocks.

Small batch we can try new things. The ball jars are clear to keep an eye on them. Less counter real estate. We can prep/chop while prepping other things.

I'm using both kraut and kimchi more than ever. I put a cup of kimchi in the blender last night with a fresh garden tomato....added to lamb meatballs for a pasta sauce. Pizza tonight will get the same. (my kimchi is not spicy. I found a Korean chili flake that is mild). DH can add extra spice easy enough if he wants it. I add a 1/2 cup or so of kraut to a fresh slaw...one quart of each in the fridge so next weekend we will start another batch.

Thanks for the update on the Napa Cabbage verses Savoy. I was wondering what the differences might be.

Actually, the differences are minor, unlike the differences when making kimchee. I once made kimchee with Savoy cabbage, and it was terrible, but sauerkraut made with Napa cabbage is almost the same as with Savoy cabbage, but the caraway flavor seems more intense with Napa.