Does anyone know why cabbage takes so much longer to ferment in brine than cucumbers?
I have a recipe (originally by Mimi Sheraton, from the NY Times) for fermented (that is, old-style, or NY-style) pickles. Essentially, you place kirby cucumbers in brine, add some herbs, wait 7 to 14 days, and you have pickles.
Sauerkraut is made in a similar way: you salt shredded cabbage, and wait a while--probably at least 4 weeks.
I'm experimenting with my cucumber recipe, using cabbate instead of cucumbers. The cabbage has been shredded, so it's far thinner than cucumbers. Yet it's taking far longer to ferment!
I'm wondering why this is.