Guest guest Posted October 28, 2004 Report Share Posted October 28, 2004 > There is nothing novel about referring to " the three Ks " of fermented > food: kimchi, kombucha, and kefir, and when you think about it, taken > with fairly generic meanings, they come reasonably close to exhausting > the non-alcoholic fermented food traditions of our species! But is > there a fourth K? Yes, and it is...NATTO! You say " uh, okay. " What about Kraut??? ---poor kraut, forgotten kraut, noble health giver, unsung unremarked forgotten.. :'( Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2004 Report Share Posted October 28, 2004 @@@@ > What about Kraut??? > > ---poor kraut, forgotten kraut, noble health giver, unsung unremarked > forgotten.. :'( > > Bruce @@@ In the sense intended, kraut is just a special kind of kimchi, the kind you get when you leave out almost all of the good stuff! Maybe we could call it " poor man's kimchi " . In any case, it's much easier to conceive of kimchi subsuming kraut than the other way around. I'm not knocking sauerkraut--in fact, I actually prefer the flavor of well-aged plain sauerkraut (just cabbage and salt) to typical kimchi, but there's no question that sauerkraut is inferior to typical kimchis in terms of nutrition/health. Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2004 Report Share Posted October 28, 2004 Re: The Fourth " K " > > @@@@ > > What about Kraut??? > > > > ---poor kraut, forgotten kraut, noble health giver, unsung unremarked > > forgotten.. :'( > > > > Bruce > @@@ > > In the sense intended, kraut is just a special kind of kimchi, the > kind you get when you leave out almost all of the good stuff! Maybe > we could call it " poor man's kimchi " . In any case, it's much easier > to conceive of kimchi subsuming kraut than the other way around. I'm > not knocking sauerkraut--in fact, I actually prefer the flavor of > well-aged plain sauerkraut (just cabbage and salt) to typical kimchi, > but there's no question that sauerkraut is inferior to typical kimchis > in terms of nutrition/health. I don't think so Tim... > > Mike > SE Pennsylvania > > The best way to predict the future is to invent it. --Alan Kay > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2004 Report Share Posted October 29, 2004 >In the sense intended, kraut is just a special kind of kimchi, the >kind you get when you leave out almost all of the good stuff! Maybe >we could call it " poor man's kimchi " . In any case, it's much easier >to conceive of kimchi subsuming kraut than the other way around. I'm >not knocking sauerkraut--in fact, I actually prefer the flavor of >well-aged plain sauerkraut (just cabbage and salt) to typical kimchi, >but there's no question that sauerkraut is inferior to typical kimchis >in terms of nutrition/health. > >Mike Interesting that it ALSO starts with " K " though ... Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2004 Report Share Posted October 30, 2004 Just filled my 5 gallon crock (picked up at flea market for $40, mint condition) with cabbage, carrots, apple & onions for one heck of a lot of kraut in 4-6 weeks. Also made a 1 gallon of dill pickles for the first time, we'll see what happens. Tim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2004 Report Share Posted October 30, 2004 > Just filled my 5 gallon crock (picked up at flea market for $40, mint > condition) with cabbage, carrots, apple & onions for one heck of a lot of > kraut in 4-6 weeks. Also made a 1 gallon of dill pickles for the first time, > we'll see what happens. > > Tim > It's a good thing, I think so Tim. : o) Have you used apples before? I tried crab apples in some jars last year and I wish I hadn't. They came out mushy with an unpleasant texture. Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2004 Report Share Posted November 3, 2004 I did some Kvass as suggested in http://www.westonaprice.org/foodfeatures/kvass.htm using sourdough rye bread.. it tasted good..but i give it to two russians and they said it is ok but it is not the kvass we know.. so. any proposition?? thank u.. --------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2004 Report Share Posted November 4, 2004 mim libano wrote: > > I did some Kvass as suggested in http://www.westonaprice.org/foodfeatures/kvass.htm > > using sourdough rye bread.. > > it tasted good..but i give it to two russians and they said it is ok but it is not the kvass we know.. > > so. any proposition?? > > thank u.. I haven't made any yet, but I notice the NT book uses whey and no bread for their beet kvass. Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2004 Report Share Posted November 4, 2004 Great to see we are back on sugject abd off gmail Pam > > > > I did some Kvass as suggested in > http://www.westonaprice.org/foodfeatures/kvass.htm > > > > using sourdough rye bread.. > > > > it tasted good..but i give it to two russians and they said it is ok > but it is not the kvass we know.. > > > > so. any proposition?? > > > > thank u.. > > I haven't made any yet, but I notice the NT book uses whey and no > bread for their beet kvass. > > Deanna Quote Link to comment Share on other sites More sharing options...
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