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!..............
“I had real sauerkraut and loved it!”
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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.
“”””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.