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Old 10-29-2013, 09:16 PM   #11
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I have a question about cole slaw, Kades. I threw out some really tasty cole slaw...the vinegary kind...the other day because it had been in the fridge for a week. It seems to me, though, that there's really nothing to spoil. I'm thinking it just might pickle, or ferment a bit. What are you thoughts on this?
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Old 10-29-2013, 09:22 PM   #12
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I have a question about cole slaw, Kades. I threw out some really tasty cole slaw...the vinegary kind...the other day because it had been in the fridge for a week. It seems to me, though, that there's really nothing to spoil. I'm thinking it just might pickle, or ferment a bit. What are you thoughts on this?
I've never really pickled anything Connie so I won't be of much help it seems to me that it just might pickle and not spoil . Let's see if anyone else can help us out.
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Old 10-29-2013, 10:46 PM   #13
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Originally Posted by Constance View Post
I have a question about cole slaw, Kades. I threw out some really tasty cole slaw...the vinegary kind...the other day because it had been in the fridge for a week. It seems to me, though, that there's really nothing to spoil. I'm thinking it just might pickle, or ferment a bit. What are you thoughts on this?
It will keep for a long time, both cabbage and vinegar will last a very long time separately, together, almost forever! (Well, a few weeks anyway) Maybe you can save it.....
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Old 10-30-2013, 01:17 AM   #14
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Sounds like another winner Kadesma.

I love using Napa cabbage for cole slaw. I prefer slicing the cabbage by hand and napa cabbage really slices nicely. The wrinkles help and so does the shape.
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Old 10-30-2013, 06:25 AM   #15
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What I have always like about Napa cabbage is that it is a smaller cabbage and when used you don't have enough for an army. Whether it be for cole slaw or a boiled dinner. The darker richer green of the leaves is more attractive.
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Old 10-30-2013, 08:22 PM   #16
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Sounds like another winner Kadesma.

I love using Napa cabbage for cole slaw. I prefer slicing the cabbage by hand and napa cabbage really slices nicely. The wrinkles help and so does the shape.
I like Nappa cabbage best of them all. It's so tasty and easier to cut. Glad you like the recipe.
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Old 10-31-2013, 08:30 AM   #17
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Is napa cabbage the wrinkly one?
Napa cabbage has the elongated heads. Savoy is the wrinkly one. Although, technically speaking, they all have some wrinkles.

Napa:



Savoy:

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Old 10-31-2013, 12:05 PM   #18
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I use regular cabbage for Kimchee because we don't grow Savoy. I must say that when I have bought cabbage at the store, it is much tougher than the cabbage we get from the garden. The garden cabbage is also sweeter than store-bought cabbage.
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Old 10-31-2013, 04:35 PM   #19
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I use regular cabbage for Kimchee because we don't grow Savoy. I must say that when I have bought cabbage at the store, it is much tougher than the cabbage we get from the garden. The garden cabbage is also sweeter than store-bought cabbage.
How right you are. Cabbage we grow ourselves is so much more tender and sweet. I know we must shop for things but growing as much as we can sure helps and it does spoil us
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Old 10-31-2013, 04:43 PM   #20
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I have difficulty getting regular cabbage sliced thin enough for me to eat 2ndary to a teeth issue. I was happy to find pre-cut "angel hair" at the store, something that they don't always carry. Now, I could get out the mandoline, but that would be too easy. I have to try Napa cabbage and see if I can get it to slice the way that works best for me. Or is it savoy I should buy> I'm confused. I just woke up from a siesta.
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