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Dear God, the Foods I Am Falling In Love With...

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  • PamamaJane
    PamamaJane Posts: 288 Member
    Here's a low-carb ketchup recipe. http://www.genaw.com/lowcarb/evenbetter_heinz_ketchup.html

    I'm only offering this because I can barely get enough of sauerkraut with a little ketchup added. A plate of that with some Hebrew National hot dogs and I'm floating in seventh heaven.
  • SuperCarLori
    SuperCarLori Posts: 1,248 Member
    So, kimchi is, for all intents and purposes, sauerkraut flavored differently? Different cultural take on fermented cabbage?
  • RalfLott
    RalfLott Posts: 5,036 Member
    SuperCarLori wrote: »
    So, kimchi is, for all intents and purposes, sauerkraut flavored differently? Different cultural take on fermented cabbage?

    They're slightly different colors of paint remover...........

  • retirehappy
    retirehappy Posts: 4,756 Member
    edited August 2016
    SuperCarLori wrote: »
    So, kimchi is, for all intents and purposes, sauerkraut flavored differently? Different cultural take on fermented cabbage?

    Exactly. Sauerkraut is European. Kimchi is Korean and comes in many versions. Some will be so hot they will make a die hard chilihead gasp for air, but most are more mild. But always more flavorful than simple saurerkraut.

    My first kimchi was homemade by a roommate in college from Hawaii, her parents were from Korea and she had grown up making it. Still the best I have had.

    Here is some interesting info via wikipedia, with pictures.
    https://en.wikipedia.org/wiki/Kimchi
  • RowdysLady
    RowdysLady Posts: 1,370 Member
    ChrissyGoto wrote: »
    I love sauerkraut. I usually cook it with a pork roast in the crock pot.

    That's what I do with it or boneless pork ribs. I used to put potatoes in there but no longer....

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