It’s just the sweet version of sauerkraut.
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No because sauerkraut is fermented usually.
Kind of off-topic, but the first time I made sauerkraut at home I was amazed that there are just two ingredients: salt and cabbage. The brine comes from the water in the cabbage. All you need is those two ingredients, a clean container, some friendly lactobacilli (always around and ready to help), and some patience.
I worked at a place where we mixed in a little bit of toasted caraway seeds to add a little extra flavor.
Caraway’s always good. I should start some now so that it’s really good around Thanksgiving (American Thanksgiving in November). We don’t eat much meat, but we like to make turkey Reuben sandwiches during the holidays.
I have never understood the entire concept, coleslaw is revolting to me. I like cabbage just fine, but what they do to it… ugh
Same, and I’m from the southern US.
But there do exist coleslaw recipes that aren’t just a delivery system for mayonnaise. My mom enjoys finding actually good recipes for the new years traditional cabbage and black-eyed peas.
I’ve never been so disgusted by something I so agreed with.
I know a woman who refers to Cole slaw dressing as “slaw juice” and it offends more than I knew was even possible.
Ewwww
Sauerkraut doesn’t have mayo in it, but then again neither do all slaws.
Are there any sauerkrauts that use raw cabbage? Or are there any slaws that use cooked cabbage?
Are there any sauerkrauts that use raw cabbage?
I just scrolled some kraut recipes and not a single one in the first page of results involved cooking the cabbage. Just fermenting, usually with a salt brine.
So based on my 2 minutes of research… All of them?
The net effect is the same.
Not really, no.
*considers*
…No.
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