Substrate

Cabbage

Brassica oleracea

8 named fermented preparations, across 18 regions.

Pickle	Region	Method	Salt	Terminal pH
Dha muoi	Vietnam	unknown	-	-
Gundruk	Nepal, Indian sub-continent, India, Bhutan	non-salted	None added	4.0
Kimchi	Korea, East Asia	brined	2.0 to 4.0 % w/w	-
Pao cai	China	unknown	-	-
Sauerkraut	Germany, Europe, Americas, United States, Canada, Australia, International	dry-salted	2.0 to 2.5 % w/w	-
Sauerkraut (USDA home method)	United States	dry-salted	3 tablespoons of canning or pickling salt per 5 pounds of cabbage	-
Sayur asin	South East Asia, Indonesia	unknown	-	-
Suan-tsai	Taiwan	unknown	-	-

Composition

USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.

Food	Sodium mg/100 g	Energy kcal	Dataset
Cabbage, common, cooked, boiled, drained, with salt	255	23	SR Legacy
Cabbage, red, cooked, boiled, drained, with salt	244	29	SR Legacy
Cabbage, savoy, cooked, boiled, drained, with salt	260	24	SR Legacy
Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt	270	12	SR Legacy
Cabbage, napa, cooked	11	12	SR Legacy
Cabbage, common (danish, domestic, and pointed types), stored, raw	18	24	SR Legacy
Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt	245	14	SR Legacy
Cabbage, japanese style, fresh, pickled	277	30	SR Legacy
Cabbage, mustard, salted	717	28	SR Legacy
Cabbage, raw	18	25	SR Legacy
Cabbage, cooked, boiled, drained, without salt	8	23	SR Legacy
Cabbage, red, raw	27	31	SR Legacy
Cabbage, red, cooked, boiled, drained, without salt	28	29	SR Legacy
Cabbage, chinese (pe-tsai), raw	9	16	SR Legacy
Cabbage, savoy, raw	28	27	SR Legacy
Cabbage, savoy, cooked, boiled, drained, without salt	24	24	SR Legacy
Cabbage, chinese (pak-choi), raw	65	13	SR Legacy
Cabbage, kimchi	498	15	SR Legacy
Cabbage, green, raw	16.1	-	Foundation
Cabbage, red, raw	11.7	-	Foundation
Cabbage, bok choy, raw	14.3	-	Foundation
Cabbage, green, raw	16	31	Survey (FNDDS)
Cabbage, Chinese, raw	65	13	Survey (FNDDS)
Cabbage, red, raw	12	34	Survey (FNDDS)
Cabbage salad, NFS	269	45	Survey (FNDDS)
Cabbage, Chinese, cooked, no added fat	188	14	Survey (FNDDS)
Cabbage, Chinese, cooked, fat added	192	37	Survey (FNDDS)
Cabbage, green, cooked, no added fat	137	32	Survey (FNDDS)
Cabbage, green, cooked, fat added, NS as to fat type	142	55	Survey (FNDDS)
Cabbage, green, cooked with oil	133	58	Survey (FNDDS)
Cabbage, green, cooked with butter or margarine	151	52	Survey (FNDDS)
Cabbage, red, cooked	138	58	Survey (FNDDS)
Cabbage, savoy, cooked	154	51	Survey (FNDDS)
Cabbage, green, pickled	957	46	Survey (FNDDS)
Cabbage, red, pickled	954	49	Survey (FNDDS)
Cabbage, cooked, as ingredient	17	32	Survey (FNDDS)
Cabbage, napa, leaf, destemmed, raw	12.6	-	Foundation

Composition

Where