The red Kohl (Brassica oleracea var. capitata f. titles) is a sort of the Kohl, which is called after the preparation to vegetables also red herb or blue herb. The red Kohl grows to a round cabbage, with which the individual sheets together-lie closely. The sheet color is a dark Lila. The red Kohl changes however its color depending upon pH value of the soil. In sour soils the sheet color appears rather red, bluish in alkaline soils against it. Thus also the different designations in different regions explain themselves. Whether it is blue herb or red herb, decides mainly the preparation, the more vinegar or other acids for example by addition of apples when cooking to it-gives becomes, the red is the court. By these local preparing forms the different designations explain themselves red Kohl or Blaukraut. This color change is due to the Anthocyanen contained in the blue herb, which work as acid cousin indicator.

The red Kohl needs well fertilized soil and sufficiently Feuchtigkeit.Er is a typical winter vegetable, in the spring is sown or planted and in the late autumn harvested. The red Kohl has good camp characteristics. Contrary to the very similar white Kohl it is not made durable as sauerkraut by

Goods customer/vegetable

Red Kohl, Rot- or Blaukraut are already for a very long time cultivated.

Red Kohl belongs to the kinds of head Kohl. Its firm heads are characterised by their Red-Green outside and smooth, red interior sheets. Red Kohl has a high content of Vitamin C, is rich at iron, mineral materials, Anthozyanen (plant dye/radical inhibitor), sugars and It possesses contrary to white Kohl somewhat more ballast material.

Purchase

One recognizes the freshness by the strong, firm and matt shining sheets. Red Kohl is nearly always freshly in the offer, there it early Kohl from May to June, centralearly Kohl from July to Octobers and late sorts from November to Decembers gives.

Storage

In the vegetable subject up to 14 days, in begun to cut form he should be always hit into household foil. He can released from cladding sheets and the root stick be cooled in, to be stored airy cellars on straw-covered boards well. Healthy heads can be hung up there also with the cladding sheets at the

Preparation

Red Kohl raw (approximately as salad) or cooked prepared as vegetables verzehrt. Both in the salad and when cooking apples are often added. Typical spices used with the red Kohl are spice carnations and laurel leaf.

In the raw condition the plant has a violet colouring-chemically seen works the plant as acid indicator. Thus the plant discolours depending upon preparation:

Into many north Germans (however among other things) cook prescriptions also of Baden come rather acid added, like vinegar and wine forwards. Thus the finished vegetable has a red color and the name red Kohl became generally accepted.

In some regions of Germany (e.g. in Swabia and Bavaria) one uses rather sugars or even alkaline added, whereby the violet color still remains also after the preparation, or even in the bluish changes. There the same vegetable blue herb is called.

Red Kohl fits well pig, goose, duck or sour roasts, game, shred or roasting small sausage with - or - kroketten. As salad with bulbs and apples he tastes just as good as with fruits. Roughly it is suitable also as supplement for and salad bags (ugs. "vegetarian ").

Related links

• Red Kohl prescription according to Polish kind

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