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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: USMCPOP

Please, we live where we cannot but kimchi ( and I am a Kdrama fanatic) and would like to make some. Please post your wife’s recipe. Thank-you.


41 posted on 04/13/2017 1:00:59 PM PDT by lulu16 (May the Good Lord take a liking to you!)
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To: Rio

http://www.wildfermentation.com/making-sauerkraut-2/


42 posted on 04/13/2017 1:01:54 PM PDT by PrincessB
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To: 9422WMR
Has anyone tried the canned or bottled Sauerkraut that’s sold in grocery stores?

Yep; quality varies some, too tart or not tart enough, but most brand names are OK and some store brands as well. The canned stuff keeps forever.

43 posted on 04/13/2017 1:08:23 PM PDT by JimRed ( TERM LIMITS, NOW! Building the Wall! TRUTH is the new HATE SPEECH.)
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To: Rio

I bought some beer brined kraut and it was very good and not as salty.


44 posted on 04/13/2017 1:11:03 PM PDT by dforest
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To: Rio

Seriously-
These dumb kids. I’ve been a cabbage lover my entire life. Anyway you do it! But I especially love it on 100% pure beef franks and Gianella bread from Chicago


45 posted on 04/13/2017 1:11:14 PM PDT by atc23 (The Confederacy was the single greatest conservative resistance to federal authority ever)
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To: Rio

5 pounds of shredded cabbage.
3 tablespoons of sea or kosher salt.
Toss ingredients and store in a glass jar and refrigerate.
Don’t be tempted to add more salt. This is enough.
(you can kickstart the fermentation by leaving it at room temp for a couple days)
Should be ready to eat in a few weeks.

I have a gallon jar in my basement fridge that’s about two years old.
Yes, it’s still good (but I eat 1,000X more kimchi than kraut).


46 posted on 04/13/2017 1:37:56 PM PDT by Original Lurker
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To: Original Lurker

Correction!
That should be 5 pounds of cabbage, shredded.

Add caraway seeds (for Bavarian style) if desired.


47 posted on 04/13/2017 1:42:47 PM PDT by Original Lurker
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To: nickcarraway

In all my years I can’t think of a single dietary fad that didn’t turn out to be either worthless or harmful.


48 posted on 04/13/2017 1:43:15 PM PDT by Seruzawa (I keel you Vorga feelthy.)
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To: nickcarraway

I’ve been eating kimchi for over 40 years, as a result of serving in Korea. Just flat-out love that stuff!!


49 posted on 04/13/2017 1:44:02 PM PDT by SgtHooper (If you remember the 60's, YOU WEREN'T THERE!)
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To: Joe 6-pack

{{{ping}}}


50 posted on 04/13/2017 1:48:27 PM PDT by Daffynition ("The New PTSD: Post-Trump Stress Disorder" - The MLN didn't make Trump, so they can't break Trump.)
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To: nickcarraway

A kimchi and yellowtail (blackened) taco. Yum.

5.56mm


51 posted on 04/13/2017 1:55:09 PM PDT by M Kehoe
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To: Mr. K

“2 spoons of sauerkraut and minced garlic 3 times a day for 3 days and my lungs cleared up completely. “

Thanks, very good information, and very easy. Will try next time I need an antibiotic, which is rarely.


52 posted on 04/13/2017 1:55:50 PM PDT by Veto! (Opinions freely dispensed as advice)
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To: nickcarraway

Mmmmmmmmmm, Kapusta!


53 posted on 04/13/2017 1:58:45 PM PDT by dfwgator
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To: nickcarraway

Mmmmmm.

Cabbage is one of the healthiest and cheapest foods. Buy organic for less neurotoxins tho. Still dirt cheap.


54 posted on 04/13/2017 2:00:02 PM PDT by Yaelle
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To: PrincessB

Nice one. According to that I used WAY too much salt. I’ll try again.


55 posted on 04/13/2017 2:06:41 PM PDT by Rio (Proud resident of the State of Jefferson)
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To: Rio

LOL. The first rule of Polish Cooking....You can never use too much salt.


56 posted on 04/13/2017 2:08:27 PM PDT by dfwgator
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To: SgtHooper

My favorite ban chans.

http://www.koreanbapsang.com/2010/07/oi-muchim-korean-style-cucumber-salad.html

I have four gallons of these pickled Korean peppers in the fridge.
I eat the prepared peppers for snacks. Planting more of these peppers in the next couple weeks.

https://www.maangchi.com/recipe/gochu-jangajji


57 posted on 04/13/2017 2:11:27 PM PDT by Original Lurker
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To: nickcarraway

I thought they wanted to reduce methane emissions.


58 posted on 04/13/2017 2:18:42 PM PDT by GingisK
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To: nickcarraway
I never liked sauerkraut. I didn't like kimchi.

I like my cabbage in egg rolls or Russian cabbage soup.

59 posted on 04/13/2017 3:28:23 PM PDT by Lysandru
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To: JimRed

Thanks,
The only sauerkraut ive ever had has been served at a sandwich deli.
Probably wouldn’t know the imatation from the authentic.
It’s not a regularly served item from where I was raised.


60 posted on 04/13/2017 3:40:35 PM PDT by 9422WMR (President Trump, I like the sound of that!)
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