Be advised that the pulp is very salty and more intensely flavored, so
adjust salt in your recipe accordingly.
Also, remember to
adjust salt in recipes that call for salted butter.
Not exact matches
Feel free to
adjust salt in any of my
recipes — it is all up to personal preference.
On a basic level, you can make foods like sauerkraut with just cabbage, water and
salt on your counter (that
recipe can be
adjusted down to make 1 head of cabbage worth
in a quart size jar).
I have substituted applesauce for eggs
in many
recipes, just need to
adjust the liquids and sometimes I use soda water «no
salt» for the liquid if I want it to rise, like pancakes.