AboutExpert Expertise My cooking style leans towards Mediterranean, with an emphasis on gourmet, party fare, and vegetarian cuisine. I am a food journalist, I’ve written and edited several cookbooks, and I develop and teach cooking classes.
Experience I have developed recipes for specialty food manufacturers, conducted many seminars on cooking and ethnic foods, and have taught customized cooking classes. I have also owned a gift shop, a floral design business, and a catering business.
I’m the author of Con Amore, a contemporary novel about food, love, and life – Italian style. It includes a brief history of Italy, the foods of each region, and a variety of recipes – many that are vegetarian or easily adaptable to the vegetarian diet. I am the author of Herbed-Wine Cuisine and several other books on a variety of topics.
I publish a quarterly e-newsletter, Simply Elegant, which provides information on food, decorating, and entertaining. I also publish a monthly e-newsletter, Tutto Italiano, about everything Italian. Visit my Web site, www.jtmancuso.com, to learn more.
Question Do you know if dehydrated cabbage can be fermented successfully?
Thanks for your help.
Answer Both dehydration and fermentation are forms of preserving food. Dehydration will not preserve all the nutrients, while fermentation will. Dehydrated foods are usually dried with heat, so minerals and vitamins will be affected. If you are interested in fermenting dehydrated cabbage for its nutritional value, it is better to ferment fresh cabbage. However, if you want to ferment dehydrated cabbage to add flavor to meals, you can try rehydrating the cabbage and then fermenting it.
