Wait... I wrote 'Aahz', but I surely meant someone else here. Someone we haven't seen in a while.
Make your own sauerkraut:
cabbage=bitter? Hrmm.. interesting. I have not had bitter cabbage. If it were bitter I wouldn't like it.
every cabbage i've ever eaten has been bitter... at least to my taste.. it's different for everyone..
I don't eat nearly as much saurkraut as I would like to ... I'm the only one in our home who likes it, so there's a lot of waste if I open up a whole package.
I'm sure Aahz thanks you, triLcat.
Actually Ygrol is the slaad. I'm more of a PerveCt. <GRIN>
It isn't that hard to make kraut. Just put shredded cabbage in a mason/canning jar, add some salt. Seal it with lid and canning seal, put the jar on a shelf and not in the fridge. Well, you can put it in the fridge, but the process will be slower.
No, we don't use vinegar when we make kraut. Just add it later, when it's done.
Oh IG, don't be such a pussy. Life's an adventure and all that...
As long as you use a fresh canning jar seal, it's ok. My granddad used a 20 gallon jar with newspapers wadded up on top and a rock on top, and everything was good.
Ok, so I talked to my grandmother about the whole sauerkraut thing (since she makes a big batch of it every couple weeks), and to answer your question IG:
"You can tell if your kraut didn't turn out right if it smells or tastes overly acidic, if the smell burns your nostrils slightly, or gives off a powerful odor.
Kraut takes a long time to "go bad" since it's technically already spoiled food, but if it's edible it's spoiled in a good way. You can tell when the "bad microbes" have taken over by odor first. If it smells badly acidic or burns your nostrils when you sniff at it, then you either did it wrong or it's gone bad. The "good microbes" don't give off a powerful acidic odor, and cooking the kraut before using it gets rid of most of the bad microbes anyways."
That's the answer my grandmother gave me.
good answer? sound about right?
Resturanteurs always seem to be looking for new and innovative ideas for eateries. I say open a place called "Traffic". Stick some tables out in the middle of Broadway and 42nd Street in times square. Right on the double yellow line. Waiters can toss food (and swear words) at you as they pass by in a taxi.
Actually, here's another idea. A taxi that serves lunch. New Yorkers always seem to be on the move. Grab a "lunchcab" that takes you where you need to go. Imagine one with a mini sushi bar in the back. Just hold on to your saki, those potholes are a BITCH. :)