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Sauerkraut could fight bird flu, say scientists
news.telegraph ^
| 11/13/2005
| Jasper Copping
Posted on 11/14/2005 9:34:46 AM PST by Red Badger
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To: muawiyah
True, but many different German styles, are far superior to American types from the can........
41
posted on
11/14/2005 9:53:29 AM PST
by
Red Badger
(United States Marine Corps, Saving France's Bacon Since 1775.............)
To: hiramknight
42
posted on
11/14/2005 9:53:30 AM PST
by
bpjam
(Now accepting liberal apologies.....)
To: Tokra
Soak it in several changes of water to remove all the salty taste. (May take quite a few soakings). Braise it in the oven for 4 hours on very low heat with white wine, chopped onions & carrots. I guarantee even a sauerkraut hater will like it. Bookmarked now to save my wife.
Thanks.
To: bpjam
"sick, truly sick."
Hey!! That's exactly what my wife yells from under the covers after I pull them over her head!!!!
To: Red Badger
Americans will sure be annoyed when they learn that sauerkraut on our store shelves almost certainly lacks this bacteria. I'm fairly sure that the product would be heat-treated before packaging in this country.
45
posted on
11/14/2005 9:57:30 AM PST
by
Shalom Israel
(Pray for the peace of Jerusalem.)
To: Junior_G
I always have kraut in my pantry. Many people have never even eaten it, so they are trying it out I suppose........
46
posted on
11/14/2005 9:58:16 AM PST
by
Red Badger
(United States Marine Corps, Saving France's Bacon Since 1775.............)
To: Shalom Israel
I love Hebrew National Kraut in the bags, but I don't know if the canned stuff is processed the same or not..........
47
posted on
11/14/2005 9:59:56 AM PST
by
Red Badger
(United States Marine Corps, Saving France's Bacon Since 1775.............)
To: Red Badger
It sure fights any affection in my household.
48
posted on
11/14/2005 10:01:44 AM PST
by
wardaddy
(Captain Spaulding (the perfect dinner guest))
To: Red Badger
Most people like the kind they grew up with. Fresh sauerkraut is readily available, as is canned sauerkraut.
Still, it doesn't matter if it's fresh or canned if you leave it out for a day or two to "ripen" or "freshen".
Best bet, though, is to simply go to your friendly neighborhood asian market and buy a jar of kimchi. It'll always be "fresh" ~ that's why it's kept in the refrigerator.
Asian people who never ate kimchi in their lives have learned to use it in America to help their digestive tracts overcome lactose found in many foods such as bread and pastry.
Someday kimchi will be part of the standard table in this country, just like pepper, salt, sugar, vinegar and paprika.
49
posted on
11/14/2005 10:02:50 AM PST
by
muawiyah
(/ hey coach do I gotta' put in that "/sarcasm " thing again? How'bout a double sarcasm for this one)
To: zarf
50
posted on
11/14/2005 10:11:58 AM PST
by
Sterm26
(Indict....no, HANG Joe Wilson!)
To: Shaun_MD
You may hate the canned version, which is awful. Try the jarred or bagged kraut--much better.
Also, try preparing it with beer or gin, and some crushed juniper berries--great stuff.
51
posted on
11/14/2005 10:12:15 AM PST
by
Buck W.
(Yesterday's Intelligentsia are today's Irrelevantsia.)
To: Red Badger
I used to love the "OLD" style Sauerkraut. My Grandmother used to make it, fermented it in a big oaken Keg.
Today, getting that kind of Kraut in Germany is almost impossible, They have the same manufactured stuff we have. The last time my mother came here, she thought our Sauerkraut was superior to theirs.
Drain, add Butter, caraway seeds, a few Elder berries and heat for a while. Not bad.
To: bpjam
That's strange, for the past week I've been putting high quality sauerkraut in our bird feeder but they don't seem to be eating it!By the way, how am I supposed to know if a bird has the flu?
53
posted on
11/14/2005 10:15:43 AM PST
by
Obadiah
( Deuteronomy 6:5)
To: Obadiah
54
posted on
11/14/2005 10:17:27 AM PST
by
Shaun_MD
(Here I abandon peace and desecrate law. Farewell to treaties. Fortune it is you I follow)
To: americanbychoice2
So, do you now smell like elder berries?
To: Red Badger
Where do we get the German version? Do they sell it in the states?
To: muleskinner
"I sneeze and spit kraut in your general direction"
57
posted on
11/14/2005 10:19:21 AM PST
by
Shaun_MD
(Here I abandon peace and desecrate law. Farewell to treaties. Fortune it is you I follow)
To: Red Badger
The spicy fermented cabbage made in Korea is called Kim Chee. It is quite popular here in Hawaii. Putting a clothespin on one's nose helps a lot.
58
posted on
11/14/2005 10:20:26 AM PST
by
fish hawk
(I am only one, but I am not the only one.)
To: Obadiah
He stays home from work, packed full of Drixoral and Nyquil, wrapped in a blanket, whines to his wife and watched soaps...
59
posted on
11/14/2005 10:22:32 AM PST
by
jonascord
(What is better than the wind at 6 O'clock on the 600 yard line?)
To: Tokra
Cooking kraut will likely kill the enzymes that cause it to work for bird flu and that increase the ability of your stomach to digest foods better (pro-biotics type).
You don't heat Kim-chee either.
60
posted on
11/14/2005 10:23:05 AM PST
by
Spirited
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