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

[Jim and Andi Houston]

Sure.

http://www.greenbasket.me/2012/02/29/sauerkraut-and-local-community/

It is nice. After a week of fermenting in a corner of the kitchen it's
definitely acid on the tongue but slightly sweet & sour- vastly different
from store-bought sauerkraut. I can't wait to cook it.

Madhavi

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Dan Schneider
Sent: Thursday, March 08, 2012 12:05 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Cultures and Cultures: Fermented Foods as Culinary
"Shibboleths"

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

_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org


-----
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2012.0.1913 / Virus Database: 2114/4857 - Release Date: 03/07/12


-----
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2012.0.1913 / Virus Database: 2114/4857 - Release Date: 03/07/12