The Cooking Thread

[peds]

25 minutes ago, Mark J said:

I tried sauerkraut for the first time last weekend, it's a bit odd. I can't tell if it's tasty or rank. 

 

I can help with the answer to that one. It's both!

[Mark J]

2 minutes ago, peds said:

 

I can help with the answer to that one. It's both!

Aye, I'm not sold as yet. I'll try it again the next time it's offered, I don't think it's something I'd add to the list of things to consume for now. 

[peds]

I respect and admire sauerkraut as a way of preserving a glut of vegetable, but I infinitely prefer kimchi, which I think is a great deal more delicious and versatile, oozing with garlic and chilli as it is. But that's just the way it fits in my kitchen.

 

Best sauerkraut I've ever had was from an Alsacienne chap at a French market stall, we got a big tray of kraut, studded with juniper berries like bitter little landmines, and a few things across the top, probably smoked belly, a few sausages, and a knuckle. But then he ladled on a slick of rendered foie gras fat, and turned something relatively mundane - it's just pork and cabbage, after all - into something phenomenal. 

 

...and to be honest, now I don't think I could enjoy sauerkraut unless it comes flavoured with foie gras.

[sime42]

53 minutes ago, Mark J said:

I tried sauerkraut for the first time last weekend, it's a bit odd. I can't tell if it's tasty or rank. 

 

That's about right. The next time you try it you'll be more towards the left of your scale there. By try 5 I'd wager you'll love it.

 

If you're a fan of chilli and garlic then I'd follow Peds' advice and go for Kimchi, the added dimensions make it even better.

 

 

[openspaceman]

20 minutes ago, Mark J said:

Aye, I'm not sold as yet. I'll try it again the next time it's offered, I don't think it's something I'd add to the list of things to consume for now. 

As long as there is a fair amount of cabbage it can include other veg, I preserved a glut of marrow with some ginger for flavour. I wish it could have less salt. Apart from preserving veg it is good for gut health, like a lot of live fermented foods.

[sime42]

9 minutes ago, peds said:

I respect and admire sauerkraut as a way of preserving a glut of vegetable, but I infinitely prefer kimchi, which I think is a great deal more delicious and versatile, oozing with garlic and chilli as it is. But that's just the way it fits in my kitchen.

 

Best sauerkraut I've ever had was from an Alsacienne chap at a French market stall, we got a big tray of kraut, studded with juniper berries like bitter little landmines, and a few things across the top, probably smoked belly, a few sausages, and a knuckle. But then he ladled on a slick of rendered foie gras fat, and turned something relatively mundane - it's just pork and cabbage, after all - into something phenomenal. 

 

...and to be honest, now I don't think I could enjoy sauerkraut unless it comes flavoured with foie gras.

 

Pork and Cabbage, (like Pork and Beans), is a great marriage. Pork and sour cabbage is a heavenly marriage. The fattier the meat is, the sourer the cabbage can be, it just cuts through it perfectly.

 

Eastern Europe is the place for all that good stuff, they love it. In Transylvania theres a great stuffed cabbage dish, with pork mince, sauerkraut and lots of Dill. It's a beauty.

[sime42]

2 minutes ago, openspaceman said:

As long as there is a fair amount of cabbage it can include other veg, I preserved a glut of marrow with some ginger for flavour. I wish it could have less salt. Apart from preserving veg it is good for gut health, like a lot of live fermented foods.

 

I think any and all fermented foods are great for gut, immune system and general health, (apart from the salt). I have seen a low salt recipe that uses wine instead, never tried it though.

 

Alcohol being the obvious exception!