“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?
I would imagine so, since kimchi is essentially the same thing with spices. I love kimchi too.
What made it ‘real’?..........BACON!!!!!
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.
I think the canning process destroys a lot of what happens in the fermentation.