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RE: Food: Science Picture Challenge #2: The Science of Sauerkraut and Kim Chi
Interesting article!
Kim Chi is Japanese in origin and Sauerkraut is German, I'm surprised the Irish didn't come up with one of those recipes. I wonder if they have their own version.
One can ferment potatoes (2-3 days in salt water and anarobic environment), this article says it makes the taste/texture better, but cooking obviously kills the probiotics.
http://phickle.com/roastedpotatoes/
Huh, well I think I'd take taste/texture over probiotics any day. I've got enough bacteria as it is.