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

[Dan Schneider]

Hej Madhavi,
 
Thanks for this! Next time cabages go on sale, I think I'll try making some.
 
Dan
--- On Thu, 3/8/12, Jim and Andi Houston <jimandandi at cox.net> wrote:


From: Jim and Andi Houston <jimandandi at cox.net>
Subject: Re: [Sca-cooks] Cultures and Cultures: Fermented Foods as Culinary "Shibboleths"
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Date: Thursday, March 8, 2012, 12:13 PM


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