[Sca-cooks] Cultures and Cultures: Fermented Foods as Culinary "Shibboleths"
Dan Schneider
schneiderdan at ymail.com
Fri Mar 9 06:54:02 PST 2012
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
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