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Cabbage Is Officially 'Cool' as Sauerkraut and Kimchi Are the Next Big Health Trend
The Telegraph ^ | 24 MARCH 2017 | Katie Morley

Posted on 04/13/2017 11:07:47 AM PDT by nickcarraway

For older generations it may conjure ghastly memories of cold school dinners, but thanks to the "clean eating" craze sweeping the UK, cabbage has become cool.

In a sign that fermented cabbage has achieved food craze status, Britain's restaurant chains are starting include pickled cabbage dishes like German sauerkraut and Korean kimchi on their menus in a bid to be trendy.

The Slug and Lettuce, Byron and Greene King pubs have cottoned onto the trend and are selling burgers which feature kimchi, while Loch Fyne is offering a Confit Duck Leg with kimchi cabbage on the side.

Supermarkets are also reporting selling more cabbage, with Sainsbury's saying sales are up by 39pc since Christmas.

(Excerpt) Read more at telegraph.co.uk ...


TOPICS: Food; Health/Medicine
KEYWORDS: cabbage; kimchi; sauerkraut
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To: RedStateRocker

Fat is far more satiating than carbohydrates. Carbs, especially non-calory dense complex carb foods, may fill you up “physically”, but satiation is a different story. Honestly, we eat way too much in general. People feel uncomfortable with a mild sensation of hunger, but that is actually our optimal state. Get used to periodic, 12-16 hour fasts, and you will find that feeling physically full is neither comfortable nor beneficial.

Want to lose weight? It’s easy, at least for most people. Get rid of all cheap sugars, intermittently fast, get satiated via animal fats, eat smaller portions, and don’t snack. There is no need to be a slave to the sensation of feeling physically full.

The side benefit of this is that you give your digestive system plenty of time to rest and heal. You don’t get that, if you are constantly putting it to work. Digestion is a necessary evil, in that it is very expensive in terms of energy, and quite damaging. You have to eat to survive, and to be healthy. But you don’t have to do it all the time. Nor do you have to do it until you feel physically full.


21 posted on 04/13/2017 11:41:03 AM PDT by jjsheridan5
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To: digger48

Unfortunately, all the sausage and corned beef smothered by the sauerkraut will negate the benefits.


22 posted on 04/13/2017 11:42:05 AM PDT by ImJustAnotherOkie
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To: digger48

I do....fried in bacon grease cabbage with jalapeño sausages.


23 posted on 04/13/2017 11:48:16 AM PDT by sheana
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To: AppyPappy

The way to eat kraut is:

1. Ensure it is naturally fermented. If it’s on the shelf at the store, it is NOT. Naturally fermented kraut is refrigerated.
2. Never cook it. You kill all the probiotc benefit.

Eat it as a side dish, cold or room temp. Same as naturally fermented pickles.


24 posted on 04/13/2017 11:50:20 AM PDT by Mariner (War Criminal #18)
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To: BunnySlippers

My wife makes good Kimchi occasionally. Mostly she makes some sort of Thai pickled Chinese cabbage (Napa cabbage?) with salt, rice water, bean sprouts and chopped up Thai hot peppers. May have garlic - what doesn’t? Only takes a couple-three days to turn sour if put in a warm place. I love it.


25 posted on 04/13/2017 11:58:10 AM PDT by USMCPOP (Father of LCpl. Karl Linn, KIA 1/26/2005 Al Haqlaniyah, Iraq)
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To: AppyPappy

Pork rib roast braised with the Sauerkraut and served with buttered mashed potatoes. I am drooling now.


26 posted on 04/13/2017 12:00:52 PM PDT by Shady (We WON the Battle, Now let's WIN THE WAR!!!!)
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To: nickcarraway

What’s really good that we had yesterday from a farmers market is white asparagus.


27 posted on 04/13/2017 12:01:12 PM PDT by Berlin_Freeper (Happy Nobama!)
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To: Mr. K

Thanks for that suggestion for a natural healing food.


28 posted on 04/13/2017 12:02:01 PM PDT by grania (only a pawn in their game)
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To: AppyPappy

I just made this “Sauerkraut Chowder” last week. I use only 4 oz of cream cheese instead of 8 oz and I add a teaspoon of Liquid Smoke. Absolutely delicious.

http://www.food.com/recipe/sauerkraut-chowder-96499#activity-feed


29 posted on 04/13/2017 12:12:04 PM PDT by jiggyboy (Ten percent of poll respondents are either lying or insane)
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To: Mariner

I’ve been getting Ba-Tampte garlic dill pickles which are fermented. They are good.

I just got a bag of their sauerkraut, which I believe is also fermented - no vinegar listed as an ingredient.


30 posted on 04/13/2017 12:15:52 PM PDT by USMCPOP (Father of LCpl. Karl Linn, KIA 1/26/2005 Al Haqlaniyah, Iraq)
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To: USMCPOP

Here in CA we have Bubbies pickles and kraut, naturally fermented.

And now some specialty producers are emerging, “Napa this that and the other” etc.

They all cost more than stuff “pickled” with vinegar. And all have less salt too.

Far superior food...


31 posted on 04/13/2017 12:26:58 PM PDT by Mariner (War Criminal #18)
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To: nickcarraway

Family has been eating Sauerkraut long before it became ‘trendy’, mostly because we are of German descent and love the taste. It’s always served at holiday meals and big family events.

Interestingly just read an article showed that 2 ozs of Sauerkraut has like 100x more probiotic bacteria than like 100 over-the-counter capsules from your health food store


32 posted on 04/13/2017 12:29:31 PM PDT by LoneStarGI (Vegetarian: Old Indian word for "BAD HUNTER.")
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To: Rio

Just made with too much salt. In a big crock sprinkle a few tablespoons every 4” or so. Also I never eat store bought kraut without rinsing it first.


33 posted on 04/13/2017 12:39:19 PM PDT by MomwithHope (The pendulum is swinging our way!..)
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To: digger48

One of my favorite meals is Pork Steaks with Sauerkraut and Barley.


34 posted on 04/13/2017 12:40:51 PM PDT by gigster (Cogito, Ergo, Ronaldus Magnus Conservatus)
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To: digger48
chopping on raw cabbage is a treat....

cabbage and noodles..with a little onion and butter and salt and pepper...

35 posted on 04/13/2017 12:42:15 PM PDT by cherry
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To: jiggyboy

That sounds really good. But I would want to add some more veggies, chopped carrots and/or celery maybe.


36 posted on 04/13/2017 12:43:02 PM PDT by NEMDF
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To: nickcarraway

Oh no, now kraut is going to get stupidly expensive. Stay away from my kraut you health hippy idiots.


37 posted on 04/13/2017 12:44:01 PM PDT by discostu (Stand up and be counted, for what you are about to receive.)
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To: AppyPappy

drain your sauerkraut....sauté some diced onion in butter on the stove top...add your sauerkraut and fry it up...add plenty of caraway seed and believe it or not, some salt....hmmmmmm..and if you have some polish kielbasa, all the better...


38 posted on 04/13/2017 12:44:45 PM PDT by cherry
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To: JimRed

“A Reuben is a good way to use it,”

Exactly what I was thinking!!
Has anyone tried the canned or bottled Sauerkraut that’s sold in grocery stores?
I’m thinking that’s going to be on my Easter lunch list!!!!


39 posted on 04/13/2017 12:50:30 PM PDT by 9422WMR (President Trump, I like the sound of that!)
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To: nickcarraway

Since this is the Telegraph, I have to say that the Brits are a little behind on this one. Fermented vegetables have been “a thing” for a few years now. Williams-Sonoma has been selling artisan fermentation crocks, kits, etc. for some time. The local sources hipster butchers sell locally grown versions.


40 posted on 04/13/2017 12:59:35 PM PDT by PrincessB
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