Beruflich Dokumente
Kultur Dokumente
Makes 1 quart
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1
tablespoon salt)
In a bowl, mix cabbage with caraway seed' salt and
whey. Pound with a wooden pounder or a meat hammer
for about 10 minutes to release juices. Place in a. quartsized, wide-mouth mason jar and press down firmly with
a pounder or meat hammer until juices come to the top of
the cabbage. The top of the cabbage should be at least 1
inch below the top of the jar. Cover tightly and keep at
room temperature for about 3 days before transferring to
cold storage. The sauerkraut may be eaten immediately,
but it improves with age.
******
Of all the organic acids, lactic acid is the one that best
inhibits the proliferation of bacteria that cause
putrefaction, but it does not bring about in the body the
over-acidifying action of certain other acids .... While
other products of the fermentation process, like alcohol
and acetic acid, must be decomposed and eliminated,
lactic acid can in large part be used by the body. Annelies
Schoneck Des Crudites Toute L 'Annee
******
Organic acids present in fermented milk and vegetable
products play an important role in the health of old
people as they aid a digestive system that is growing
more and more feeble. Annelies Schoneck Des Crudites
Toute L 'Annee
******
One striking observation [of ethnic cuisines] is that
rarely are meals eaten without at least one fermented food,
often a drink. In France, if one took away bread, cheese,
ham, sausage, wine and beer, all produced through
fermentation, our meals would be much impoverished. In
colder countries sauerkraut, cucumbers, comichons
(always fermented in the old days), other vegetables and
many types of fish preserved by fermentation are always
served. In Japan, it's not a meal without miso, soy sauce
and pickles, all fermented products. In India, they drink
soured milk every day, practically at every meal. In
Indonesia they eat tempeh, in Korea kimchi (a kind of
sauerkraut) and in Africa porridge of fermented miIlet or
cereal beers. In Moslem countries these fermented drinks
are forbidden but they eat bread, dishes made with
fermented pulses and milk products. Without being
indispensable, a small amount of some raw fermented
food (preferably lacto-fermented) helps the digestion.
This is especially true when the meal is a bit heavy. It isn't
by chance, nor merely for the pleasure of taste, that we eat
comichons with charcuterie. Claude Aubert Dis-Mot
Comment Tu Cuisines
KOREAN SAUERKRAUT
(Kimchi)
Makes 2 quarts
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated (optional)
1 tablespoon freshly grated ginger
3 cloves garlic, peeled and minced
112 teaspoon dried chile flakes
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1
tablespoon salt)
Place ingredients in a bowl and pound with a wooden
pounder or a meat hammer to release juices. Place in a
quart-sized, wide-mouth mason jar and press down firmly
with a pounder or meat hammer until juices come to the
top of the cabbage. The top of the vegetables should be at
least 1 inch below the top of the jar. Cover tightly and
keep at room temperature for about 3 days before
transferring to cold storage.
******
JAPANESE SAUERKRAUT
(Tsukemono)
Makes I quart
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped
2 tablespoons naturally fermented soy sauce
2 tablespoons fresh lemon juice
1 teaspoon sea salt
2 tablespoons whey (if not available, use an additional 1
teaspoon salt)
Follow directions for Kimchi (above)
******
After two or three days of lactofermentation,
vegetables begin to soften and certain substances in them
begin to decompose. If the vegetables contain nitratesoften the case after a summer with little sun-they are
broken down .... If all goes well, the lactic-acid producing
bacteria take over and the process of acidification begins.
New substances are formed, notably ... choline and,
above all, lactic acid. This acidification ensures the
conservation of the vegetables . . . but the fermentation of
the aromas doesn't come about until a later stage, during
storage. Lactofermentation is not only a means of
conserving foods but also a procedure for ennobling
them, as proved by their taste and aroma. Annelies
Schoneck Des Crudites Toute L 'Annee
From Nourishing Traditions, pages 92 & 94
******
Whey is such a good helper in your kitchen. It has a
lot of minerals. One tablespoon of whey in a little water
will help digestion. It is a remedy that will keep your
muscles young. It will keep your joints movable and
ligaments elastic. When age wants to bend your back,
take whey .... With stomach ailments, take one
tablespoon whey three times daily, this will feed the
stomach glands and they will work well again. Hanna
Kroeger Ageless Remedies from Mother's Kitchen
From Nourishing Traditions, page 87