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RE: Apple and red cabbage, before "sauerkraut" | Still Life | Photography
Are the Germans the experts or is it more that the German name is used/more familiar than those who prepare the same foid (a way to preserve it which takes months)?
Kimchi for example but also the "sauerkraut" (zuurkool =sauer cabbage) we used to prepare in ceramic pots. Fermented foid seems to be very healthy. I am not such a red cabage fan (hard to digest and still nightmares about the way it was cooked during my childhood - it totally lost it's colour 😐).
Yours looks good though.
🍀♥️
Of course, the German term was more widespread in Western culture before globalization. Now we realize that they are preserved foods (some in brine, others in vinegar, among other types).