Cooking it, growing it, eating it. Tell us your favourite recipes and tips, or ask for ideas.
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Cooking it, growing it, eating it. Tell us your favourite recipes and tips, or ask for ideas.

Re: Sauerkraut

Postby Bev » July 5th, 2012, 11:33 pm

Sprocket wrote:Ah yes - as in Angostura Bitters. I bought a bottle of that once, out of curiosity. Vile stuff, I thought, but each to their own.

A wonderful tiny ingredient in a perfectly made Manhattan! :D

On the sk, Sprocket, I had two concerns. :? I couldn't tell if the pottery is allowed direct contact to the fermenting batch, but if so, I would think concerns about lead leaching from the pottery into the sk would be something to consider. Also, I would use glass, not plastic. Plastic is a petroleum-based product, and it tends to leach into foods (especially after long periods, or in extreme temperatures) phytoestrogens, which are suspect in the rise in hormonal-based cancers. :shock:

(Yes, my family gets aggravated with me too, until, that is, they hear reports of such all over the latest news. :D )

Besides that, you could bury it in steel tins for a longer period and end up with Kimchee! I actually tasted some in a Korean grocery recently, and it was strong but interestingly not so bad.
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Re: Sauerkraut

Postby Sprocket » July 6th, 2012, 11:51 am

I don't like using plastic if I can help it, but this is food-grade plastic - it previously contained honey - so it should be safe.
Brendan Behan once went on a lecture tour of Canada. On his arrival, a reporter asked him why he'd come to Canada. Behan replied "I saw an advert that said 'Drink Canada Dry', and I thought 'I'll try anything once!'"
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