sauerkraut

Bunny200

Sorry not sure but had to say that my first thought was for kebab sticks a la BBQ kebabs and was visualising a green cabbage leaf speared onto a bamboo stick!!:rotfl::rotfl::rotfl:Thought maybe it was the veggie option for a BBQ?!


p.s. maybe its saurkraut (sp?)

Dr_DiNg_DoNg

Also, most kebab shop owners are Cypriot and there is a diluted Greek lemon juice dressing that they sell in the ethnic isle in ASDA , my guess is its something like that.

lil_me

..........................I've helped run many kebab shops, never one owned by a Cypriot. Iranian, Syrian, Turkish....never a Greek or anyone from Cyprus.

Anyway, we always soaked it in white vinegar with salt added. Slice thinly (can use a shredder on a processor) chuck in a bucket, add salt and cover with vinegar.

If your local does soemthing different, it might be worth asking them, most don't bite and will tell you

Dr_DiNg_DoNg

lil_me wrote: »

..........................I've helped run many kebab shops, never one owned by a Cypriot. Iranian, Syrian, Turkish....never a Greek or anyone from Cyprus.

Anyway, we always soaked it in white vinegar with salt added. Slice thinly (can use a shredder on a processor) chuck in a bucket, add salt and cover with vinegar.

If your local does soemthing different, it might be worth asking them, most don't bite and will tell you

all Cypriots round here, you probably worked in rubbish ones

r.a.i.n.b.o.w

I had some white "pickled" cabbage from my local kebab house the other day, with a chicken shish. While they're usually really good, the cabbage was EXTREMELY salty this time, and made the food inedible

How long should you soak ONE shredded cabbage for (in the white vinegar/salt solution), and in WHAT quantities for each ingrediant, please?

Allegra

I have no insider knowledge, but the cabbage from kebab places always tasted to me like the "cabbage salad" we tend to eat rather a lot of where I come from. To make this, you'd shred some white cabbage very finely, then pick up handfuls of it and give them a good squeeze - amazing how much liquid comes out of it when it's shredded finely enough ! Then season with salt to taste, a tbsp or two of sunflower oil, and tbsp or two of white wine or cider vinegar. Leave to rest for at least 1/2 hr before serving.

gt568

Can saurkraut be made in a metal saucepan? Cheers...

agiaga

I was cooking it in metal saucepan plenty of times and I'm still alive after eating it so it can be made... I guess

gt568

agiaga wrote: »

I was cooking it in metal saucepan plenty of times and I'm still alive after eating it so it can be made... I guess

Why were you cooking it? I thought it was fermented rather than cooked?

avinabacca

gt568 wrote: »

Can saurkraut be made in a metal saucepan? Cheers...

You're probably better off making it in earthenware, glass or plastic - the sour juice that comes off the cabbage can stain (or worse, react with!) metal and spoil the batch while it's in there fermenting.

Have you got something like a big, food-grade plastic bucket you can use? That would be a lot better - but metal? I'd probably not use that at all......

(as for re-heating it, though, once it's pickled and ready - metal saucepans are fine)

Hope I've got the gist of what you wanted to know - but if not, give me a shout and we can talk more?