Text 26327, 63 rader
Skriven 2009-07-22 21:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Re: Sour Krauts
=======================
-=> Quoting Bob Gearhart to Jim Weller <=-

 ML> sauerkraut?
 
 BG> Not really, it is the original Chinese take out.  The Chinese 
 BG> had been making it by pickling cabbage in wine since 200 BC.
 BG> Gengis Kahn substituted salt for the wine

That's the popular theory and you may well be right. There is
documentation that the Koreans were making kimchi over 2500 years
ago. But there is also evidence that the Egyptians knew how to
pickle vegetables even earlier and it's possible the Romans learned
about kraut from the Egyptians and introduced it to Europe.

We'll never know for sure who was first and whether there was a sole
source or if the technique was developed in more than one place
independently.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Groch z Kapusta
 Categories: Polish
      Yield: 4 Servings
 
      1    bag sauerkraut
           (rinsed and drained)
    3/4 lb Bacon (diced)
      2    cans green peas
      2 lg onions diced
      2 cl garlic (minced)
      1 tb Brown Sugar
           butter
      1    can sliced mushrooms
           salt and pepper to taste

  Moms Peas with Sauerkraut
  
  Saute bacon for a few minutes to release fat. Add onion and saute
  on medium/low heat until onions are caramelized. You may add butter
  or margarine if you need more oil. Add minced garlic, cook until
  tender. Add liquid from peas to deglaze pan. Add peas and lightly
  mash half of them to act as a thickening agent for the mixture.
  Add mushrooms (optional) Add sauerkraut and brown sugar. Salt and
  pepper to taste. Cover and simmer on low to heat thru, stirring
  occasionally to prevent sticking/burning.
  
  From: Mike Bernardoni, Eat-L

  A quick version. Traditionally dried mushrooms and dried split
  peas were used. - JW
 
MMMMM

Cheers

YK Jim


... History never looks like history when you are living through it.

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