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To: nickcarraway
Seems like the Central Europeans discovered Kimchee (fermented cabbage - sans the garlic and chilis) about the same time as the Koreans. With mashed potatoes and schweineshaxen (broiled pig shanks) it's Germanic soul food.
5 posted on 04/07/2012 8:38:48 PM PDT by katana (Just my opinions)
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To: katana

I see Kimchee as radically different from kraut. Sure, hot and spicy, but if done properly the leaves taste like they have soda water in them. And it is so *complementary* as a side dish to other food, that it’s almost hard to describe.

As far as pork and sauerkraut goes, I am a downright heathen. I not only brown the chunk pork or ribs and pressure cook them first, but along with the kraut I will throw in a can of white beans, or if I’m really in a vicious mood, cook longhorn cheese dumplings on top of it for the last 20 minutes.


10 posted on 04/07/2012 9:23:32 PM PDT by yefragetuwrabrumuy ("It is already like a government job," he said, "but with goats." -- Iranian goat smuggler)
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To: katana

My mom used to make German Brats and Pork steaks with Sauerkraut. She would also put Barley in it. Also, boiled potatoes, with butter.
There is nothing better on a cold, winter day. (Well, maybe some Schnapps!)


16 posted on 04/08/2012 2:20:36 AM PDT by gigster (Cogito, Ergo, Ronaldus Magnus Conservatus)
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