Kale vs saurkraut easier to digest

(You've tried everything else; why not try bacon?) #21

There’s a thread somewhere, in which Richard gets twitted for preferring the Greek plural. I think it’s cute, myself, but I’m not dogmatic about it.

(Allie) #22

Even my chickens won’t eat kale and my chickens will eat just about anything… including week old dead slug that’s been crushed under an old paving slab.

(Bob M) #23

I find not being able to eat “real” fermented sauerkraut is a crime against my 75% Eastern European heritage. My Czechoslovakian great grandmother is probably not happy. :wink: Our family made real sauerkraut in crocks at one time.

I may give it one last shot and make some sauerkraut this season. Went to make fermented pickles this weekend, but the pickling cucumbers I bought turned out to be mushy and a bit slimy. Threw them into the woods. Once these and cabbage are in season, I’ll make some sauerkraut to see what happens.

If I can’t eat it (no one else does in the family), I’ll just make a baked dish with it, since I can eat it cooked (and my wife will eat that too; still working on the kids).

(Joey) #24

Kielbasa* 'n kraut cook up beautifully in a pan. Wouldn’t be a total waste of effort.

[* - not to be confused with kale-basa :roll_eyes:]

#25

Tastes differ. I am sure many people ADORE kale. I dislike almost all green leaves but even I find a certain kale dish my SO makes occasionally irresistible when it’s not bitter. My SO loves it all the time and don’t feel the bitterness ever, it’s my thing.
And it’s actually past time for me, I barely like a few vegs now and the mentioned is a carby dish anyway so not good when I eat half a big pot of it… Never learned to eat veggie dishes in small amounts but the irresistible ones were on another level.

Sauerkraut is wonderful to me as it’s SOUR :smiley: I don’t need it but it’s nice to have a few times in winter. I can eat it as a side dish, alone and in dishes as well.

I can’t say anything about the main topic as I find almost everything easy to digest. Or at least my body does its job and I have no idea.

#26

It’s a difficult situation because I have GERD all the way to my ears and slight immflamuation in the stomach, and I do notice sour things in my throat, but I think my body is desperate for vitamin C. I dont mind the taste of kale, but I’m annoyed I can’t seem to digest it as well as I used to. I buy the softest baby kale I can find. Some of it is just too big and rough. I think I do better with it than broccoli. Broccoli is actually a man made thing, I believe the original broccoli was more like kale. But my vitamin C is staying at the minimum with it. I guess I will try the saurkraut again for a week or so and see how it goes.

(Fernando Aramburo) #27

You mind sharing your mom’s recipe for sauerkraut?

#28

I’m not sure how much sea salt she puts in, I think she just follows something online she found. It’s just the sea salt, organic cabbage shredded, and then I think she does some kind of kneading thing after certain amount of time passes since she cut up the cabbage. It tastes different from batch to batch despite using the same recipe. I think the temperature of the house, the cabbage itself, the container can all have an effect on how it tastes or turns out. Sometimes it comes out better than other times.