[Sca-cooks] Cultures and Cultures: Fermented Foods as Culinary "Shibboleths"

Dan Schneider schneiderdan at ymail.com
Wed Mar 7 21:05:27 PST 2012


Hej Madhavi,
 
would you mind sharing how you do lacto-fermented sauerkraut? I've done sour whey preserving of root veg and sausages, but for my kraut I've always just used salt; lacto-frermented might provide a nice variation.
Thanks!
Dan
 

--- On Thu, 3/8/12, Jim and Andi Houston <jimandandi at cox.net> wrote:


Completely fascinating article on cultural significance of fermented foods.



Cultures and Cultures: Fermented Foods as Culinary "Shibboleths"



http://wheatoncollege.edu/faculty/files/2011/07/BrumbergDexter.pdf



Now I'm off to go put my pleasantly sharp homemade lacto-fermented
sauerkraut in jars!

Madhavi

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