Which vineger will reduce tingeling taste of cabbage how much to add?

Vinegar can actually *enhance* the tingling taste of cabbage, particularly if you're using a strong vinegar like apple cider vinegar or white vinegar. This is because vinegar is acidic, and the acidity can actually make the sulfur compounds in cabbage more pronounced, leading to a stronger, more pungent flavor.

If you're trying to reduce the tingling taste of cabbage, here are some other options:

* Cook it longer: Cooking cabbage for a longer time can help break down the sulfur compounds that cause the tingling sensation.

* Add a sweetener: Sugar or honey can help balance the sharpness of the cabbage.

* Use other acidic ingredients: Citrus juices like lemon or lime juice can add acidity without the same tingling effect as vinegar.

* Combine with other vegetables: Mixing cabbage with other vegetables, like carrots, onions, or potatoes, can help to mellow out the flavor.

Instead of adding vinegar to reduce the tingling taste, consider these tips:

* Choose the right cabbage variety: Some types of cabbage are naturally milder than others. Look for varieties like Napa cabbage or savoy cabbage, which tend to be sweeter and less pungent.

* Use fresh cabbage: Older cabbage can be more pungent than fresh cabbage.

* Don't overcook it: Overcooking cabbage can intensify its flavor.

* Add herbs and spices: Certain herbs and spices, like dill, parsley, or cumin, can help to mask the tingling taste of cabbage.

Ultimately, the best way to reduce the tingling taste of cabbage is to experiment with different methods and find what works best for you.