Posted on 04/16/2025 6:06:40 AM PDT by Red Badger
I used to hate sauerkraut as a kid.
But when I went to Germany on a business trip I had real sauerkraut and loved it!..............
Man I hope they did these experiments under a hood in a chemistry lab.
Haz Mat suits...............
“I had real sauerkraut and loved it!”
~~~
What do you think the difference was? What made it ‘real’?
The article implied that any fermented cabbage worked in terms of their tests, although they were rather vague about these ‘metabolites’. I guess it’s not a scientific article but it raised a flag for me. They said store bought, home, and lab made all tested the same. Does that mean kimchi works the same way?
Homemade sauerkraut is pretty easy to make. It’s far less salty than store brands and much better tasting.
Homemade sauerkraut is pretty easy to make. It’s far less salty than store brands and much better tasting.
I would imagine so, since kimchi is essentially the same thing with spices. I love kimchi too.
What made it ‘real’?..........BACON!!!!!
I went to the doctor and he told me unless I start eating sauerkraut I will die. I went home and my wife asked what the doctor said. I told her “Doc says I’m gonna die.”
Would it also help if a hypothetical Peter Piper picked a peck of pickled peppers? I discovered a few brands of pickled Jalapeno peppers that I can enjoy for flavor and a small burst of heat at the end of my meals.
I may be conducting taste experiments with Serrano peppers next. Not ready for Ghost Peppers, tho.
Jalapenos is as far as I go.
I bit into a habanero once and never again..............
Be careful with sauerkraut as it is very high in histamines and can cause many allergic reactions in the body, including sinus congestion. Other high histamine foods are hard cheeses, avocado and spinach.
Here is an excellent article, the diagram linking histamines to many medical ailments summarizes it very well.
https://www.sciencedirect.com/science/article/pii/S0002916523280533?via%3Dihub
I eat all those foods, so no problemo!................
“”””But when I went to Germany on a business trip I had real sauerkraut and loved it!..............””””
I think the setting helps makes us more receptive and open to local tastes, think of sharing a taste of moonshine out of a jar to a couple of people at a cocktail party in Malibu and their reaction, compared to making the same offering to the same people at a backwoods cabin in Tennessee, my guess is that in Tennessee they might be more agreeable and open to a second taste.
What do you think the difference was? What made it ‘real’?
I love sauerkraut, even from a can. My son recently started making it at home and there is a HUGE difference. I'll still eat canned stuff, but the homemade is richer and more satisfying. It's more like a meal than a condiment.
Somebody must have told a similar joke somewhere, but it made this old man laugh, thanks.
I used to be hit or miss on sauerkraut.
About 10 years ago, I was attending a Catholic church in northeast Minneapolis. The congregation is strongly of Polish descent. They even have a Polish national flag near the altar.
Every fall, they’d hold their festival and have a chicken dinner. At the time, there was an elderly woman who’d make a boatload of sauerkraut for the dinner. It was her contribution to the church.
Everyone raved about it and I thought “Hmmm, what’s the big deal?”. Then I ate some and realized just how darned good it was. Broasted chicken, mashed potatoes, gravy, rye bread and a helping of sauerkraut.
A most memorable meal.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.