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Posts by Wyandotte

"By who exactly?" you ask.  By tradition.  By countless generations of people who prepare food, and who knew how to prepare it to extract maximum nutrition + good taste.   Eating coarse raw greens probably indicates a reversion to animal desires. Trouble is, we don't have 4 stomachs. If the raw kale tasted so good, why does your wife have to add all those things to get you to find it delicious?  I daresay the feta cheese covers up the bad taste of the kale.
 Kale and certain other greens were never, ever intended to be eaten raw or even lightly cooked.  It's one of those things that since Day One humans have eaten thoroughly cooked.  Indeed, I do not know if this is true or not, but a health writer said that, not until kale and similar tough greens have lost their bright green colour do the minerals become assimilable by our bodies. FWIW.  The bad taste of barely-cooked kale is surely an indicator of this.
I've made kvass but not this year.  I find it tricky to get just right.  Anyone have any advice?  I prefer a minimum of ingredients. 
Yes, the right type of vinegar is a good medicine if not taken in too large a qty.  I am not so sure about the cheap, regular commercial vinegar, though.  You would have to get the opinion of those who may know about these things, i.e., practitioners of nondrug medicine, etc.    In  the book Chinese System of Food Cures, they discuss vinegar at some length and its various uses (how the vinegar is combined with other substances) in regaining health.  One story:   Once,...
Yes, food should always taste good.  But on the topic of fermentation, it's not either/or.  The product can taste good and be healthful, too. 
I've made "sauerkraut" from giant kohlrabi, and it was v. nice.  I didn't grow any giant kohlrabi this year, but I'd encourage any gardener here to take a crack at it.  In general, "giant" anything is coarse, tasteless, troublesome, etc.  Giant Kohlrabi is the exception.  It is better than small kohlrabi in all respects.  A Perfect Vegetable.
Absolutely correct.  Some people don't realize that just because it's a "pickle" doesn't mean lacto-fermentation.  From my viewpoint (a health consideration), pickling with vinegar, sugar, boil-processing, etc. is not something I want to do.  Of course, nonfermented pickles can be right tasty, not disagreeing with that.  They are nice once in a while, but for me, it's not what our family grew up with.  Ma never used sugar, vinegar or boiling water.
Picklling salt doesn't have to be "kosher" to be iodine- and additive-free, by the way.  The only reason pickling salt is kosher is that virtually everything on the supermarket shelves is kosher, not because it's somehow better, purer, or healthier.  I am old enough to recall when the only kosherized food was in a special, small, section of the store.  Now, you can't get anything else.   Chefwriter, what brand of crock is it that you got such a deal on?  Harsch, by any...
I made 19 quarts of cuc pickles in August.  Containg:  cucs/soft water/salt/currant leaves/garlic/pepper balls or bayleaf/dill seedtops or feathery dill leaves.  That's it.  Unbelievably tasty.    The jars are staying in the refrigerator until the coldroom gets cold enough. I never pour hot water on my pickles or use vinegar.  Ghastly!   What's with this "kosher" business?  Why do you have to use kosherized salt or kosher anything?    What do y'all think of...
If you ask me, there's no perfect tomato press/juicer/deseeder.
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