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    Sauerkraut:

    Cabbage foraged in North Karana
    Salt foraged in Oasis

    in Mixing Bowl

    After image: the same as noodles, etc.

    It is a natural. I am surprised that this has not been implemented.

  • #2
    Actually, it would be more like cabbage, salt and vinegar, I think.

    Now, if they added weiners and corned beef, as well, you might have something there.

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    • #3
      does need vinegar. if lettuce was used would only be one forage though.

      can see ogre meat with it though.

      Maker of Picnics.
      Cooker of things best left unidentified.
      "Grimrose points to the sky. Look! Up in the sky, it's a bird, no, a plane, no it's Picnic-Man. It's Emiamn, a mild mannered tradeskiller by day but daring handsome crime fighter at night. Spreading peace and joy to norrath with his mighty Picnics!"

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      • #4
        pepper redpepper? garlic omg yall eat so blandly lol

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        • #5
          no vinegar

          No vinegar. Sauerkraut uses natural fermentation. It would be cabbage, salt, water and a clay pot.

          variations would be radish, salt, water, ginger, clay pot (kim chee)
          above +pepper = hot kim chee
          Some days it isn't worth chewing through the leather straps....

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          • #6
            Only cabbage and salt are used in preparing Euoropean - American sauerkraut. The liquid is extracted from the cabbage by the action of the salt. A plastic bag of water can be used as a sealer and weight to enhance the process. I like Asian variation mentioned.

            I note, though, that when I attended a community pork and sauerkraut dinner, I saw someone bring some vinegar from home to season the sauerkraut.

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