It looks like you're using an Ad Blocker.
Please white-list or disable AboveTopSecret.com in your ad-blocking tool.
Thank you.
Some features of ATS will be disabled while you continue to use an ad-blocker.
originally posted by: AnteBellum
a reply to: Benevolent Heretic
Have you seen this video:
KeyBiotics
originally posted by: CranialSponge
- Placing a full cabbage leaf (folded to fit inside the jar), pushing down on it firmly until the liquid fills overtop of the leaf, and then placing some kind of clean weight on top of it (to hold the leaf submerged - I use a small flat rock) will ensure that all of your shredded/chopped veggies stay submerged in the liquid.
originally posted by: sn0rch
what a shame, because the information was well presented. but this will turn many people off.
originally posted by: CranialSponge
Heh, yup.... a face full of sauerkraut is not fun.
originally posted by: Benevolent Heretic
a reply to: ProspectPhilosopher
Do you make your own Kimchi? I've never tasted it. I would imagine you could add heat to sauerkraut by adding a jalapeno or other type of pepper or even crushed red pepper. Hmmm... I'm getting all kinds of ideas!
Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything), followed by thyme, cinnamon, tarragon and cumin (any of which kill up to 80 percent of bacteria). Capsicums, including chilies and other hot peppers, are in the middle of the antimicrobial pack (killing or inhibiting up to 75 percent of bacteria), while pepper of the white or black variety inhibits 25 percent of bacteria, as do ginger, anise seed, celery seed and the juices of lemons and limes.