Cabbage faster and less odor
Hello everyone, dear little kitchen.
I have the following experience:
When cooking cabbage, I add 1/4 teaspoons of caustic soda to the boiling water.
1. The cabbage odor is not quite as intense. Although my neighbor is happy when it smells so delicious in the stairwell.
2. The cabbage is at least 6 minutes faster, depending on the amount.
3. Flatulence is much less, stomach ache too.
But please do not use soda in red cabbage or kale, otherwise it will turn gray.
