I also did the Korean Kimchi a couple of times. But that kind of cabbage (Napa Cabbage) goes soft and flabby, so what we have been doing is to spice up white cabbage, thinly julienned, Korean style. With carrots and bell peppers.
The funny bit was when I proudly told my mum about it, she told me it was a an ancient Czech way too.
I guess traders between Europe and Asia took the dish with them, either way!
When we moved to Sweden in 1970 we could not get Sauerkraut, so my parents did their own. But you could get it in Norway, tasting exactly like in Bohemia. The Swedish cuisine was horrible in those days.
The German way to make Saurkraut is a little bit different, in some areas they add white wine.
The British cuisine is an enigma for me. The Brits have lost the taste for breads other than wheat, brined and smoked meat and fermented veggies are mainly forgotten.
I think it is the industrialisation and extensive railroads that made thus preserved foods unneccessary from the mid 1800's on. Fresh meat and produce could reach the consumer most of the year, co no need tor preserving?
Also the Brits are/were huge meat eaters.
I read a book written by one of the POW's in Colditz, where he wrote that they were served uneatable food like dark, dense bread and uneatable, disgusting sour cabbage, plus weird sausages.
I guess it was Rye bread/pumpernicel, sauerkraut plus the generic hot smoked sausages?
I find food extremely interesting.
The funny bit was when I proudly told my mum about it, she told me it was a an ancient Czech way too.
I guess traders between Europe and Asia took the dish with them, either way!
When we moved to Sweden in 1970 we could not get Sauerkraut, so my parents did their own. But you could get it in Norway, tasting exactly like in Bohemia. The Swedish cuisine was horrible in those days.
The German way to make Saurkraut is a little bit different, in some areas they add white wine.
The British cuisine is an enigma for me. The Brits have lost the taste for breads other than wheat, brined and smoked meat and fermented veggies are mainly forgotten.
I think it is the industrialisation and extensive railroads that made thus preserved foods unneccessary from the mid 1800's on. Fresh meat and produce could reach the consumer most of the year, co no need tor preserving?
Also the Brits are/were huge meat eaters.
I read a book written by one of the POW's in Colditz, where he wrote that they were served uneatable food like dark, dense bread and uneatable, disgusting sour cabbage, plus weird sausages.
I guess it was Rye bread/pumpernicel, sauerkraut plus the generic hot smoked sausages?
I find food extremely interesting.
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