Why it works: Cabbage and vinegar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Cabbage, Yellow Pickle
Ingredients
Directions
Cut the cabbages into quarters or eighths based on their size.
Soak the cabbage pieces in strong brine for three days.
Scald the soaked cabbages in clear water until they can be pierced with a straw.
Remove the cabbages and lay them on large dishes to dry for 24 hours.
After drying, place the cabbages into strong vinegar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cabbage + vinegartop 13% of all pairsSmell alikemoderateCooked together2,924 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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