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 ...
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.
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.
I bought some beer brined kraut and it was very good and not as salty.
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
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).
Correction!
That should be 5 pounds of cabbage, shredded.
Add caraway seeds (for Bavarian style) if desired.
In all my years I can’t think of a single dietary fad that didn’t turn out to be either worthless or harmful.
I’ve been eating kimchi for over 40 years, as a result of serving in Korea. Just flat-out love that stuff!!
{{{ping}}}
A kimchi and yellowtail (blackened) taco. Yum.
5.56mm
“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.
Mmmmmmmmmm, Kapusta!
Mmmmmm.
Cabbage is one of the healthiest and cheapest foods. Buy organic for less neurotoxins tho. Still dirt cheap.
Nice one. According to that I used WAY too much salt. I’ll try again.
LOL. The first rule of Polish Cooking....You can never use too much salt.
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
I thought they wanted to reduce methane emissions.
I like my cabbage in egg rolls or Russian cabbage soup.
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.
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