| By JanaVic on Thursday, December 30, 1999 - 05:35 pm: Edit |
I have a recipe using sour salt and I can't find it anywhere. How important is it in making cabbage rolls? Can something else be used in its place?
| By Pam (Pam) on Friday, December 31, 1999 - 12:23 am: Edit |
the stores around here have sour salt. it is a much smaller container & the pieces are big. it is also called citric acid . it can be found in a kosher grocery if they don't have it in the stores. are there any deli's around you? what kind of area are you in? hope this helped. it's also used in pickling & sweet & sour cabbage soup.
| By scooter on Saturday, February 12, 2000 - 07:14 am: Edit |
My understanding of sour salt is that it is salt made from acidic fruits, such as lemons and limes. It is used to give tartness to dishes. I know that it is also called "citric salt," but I have never heard it refered to as "citric acid." Hope this helps.
| By Dpconsu (Dpconsu) on Saturday, February 12, 2000 - 08:09 am: Edit |
Citric acid is Vit C in a and consentrated natural from, it is the acid in all citrus fruit
Sour salt can be made by one of two methods:
Start with kosher salt spread out on a baking sheet and heat it to 200 degrees and spray either citric acid (lemon or lime juice on it) or acetic acid (plain white distilled vinegar) on the salt and allow to continue heating and absorbing acid until the salt tastes sour. allow it to dry in the oven.
This method has been used for thousands of years by the Jews and other cultures to have a transportable source preserve base for pickeling.
| By Steven on Wednesday, April 11, 2001 - 02:34 am: Edit |
I have seen "Sour Salt" for sale in the King Arthur's Flour Baking catalogue.