How did it turn passive, lethargic Germans into conquering killing machines?What is so special about it?
>>219336652yesterday i was eating cabbage and i was thinking about making this at home, it doesn't seem difficult.
>>219336719better be careful with fermentation, i know half what i'm talking about (yeast is life on easy mode in this regard)don't get botulism prison style
>>219336652this documentary tries to explain this phenomenon https://www.youtube.com/watch?v=13hZtnMFRMw
>>219336652כרוב חמוץ
>>219336652the entire continent ate this since antiquity, stop acting like it's a german invention just because retarded anglos adopted your name for itmight as well call "borscht" jewish because engl*sh borrowed the spelling from yiddish
>>219336652>passive, lethargic Germansnigga your oogabooga swamp ancestors demolished Romethere was no point in history when you could be called passive or lethargic except nowadays I guess
>>219337710British, French, Spanish, Italian cuisine don't use sauerkraut
also Nordic cuisines, and possibly those of the Benelux, so a Roman Empire origin for this food is spurious
>>219337991Polish cuisine does because Poles were German property.
It has electrolytes
>>219337753Prior to the world wars we were one of the most peaceful nations in the world compared to France and Russia who were in a war every fucking year of their existence.
>>219337991we do so im sure either france or italy eat it or used to eat it too, its called chucrut
>>219336652>Invent most scurvy-proof preservative>Never sail
>>219339132The british discovered the world because of pickled cabbage (sauerkraut). The german killed each other for 30 years because of a skyman
>>219336652Increases testImproves moodFixes gut issuesReduces anxiety
>>219336652>>219337488Is sauerkraut meant to taste bitter? My first time fermenting it turned out tasty and tangy, but I only did a small batch for a few days. My second time I did a whole crock and fermented it a couple weeks and when I tried some it tasted like vomit.
>>219336652My gut is too sensitive for this, I end up sharting myself an hour after eating this shit
>>219337440botulism is a canning thing, vegetable fermentation is almost impossible to fuck up to the point where it becomes dangerous
>>219341853Try it in smaller amounts
>>219341362>Fixes gut issuesThis especially. It's good for your gut bacteria, which has a way bigger effect on your blood chemistry and therefore your brain than most people think.
What's better: kimchi or sauerkraut?
>>219342066Neither is better, both are great. But they serve two completely different purposes. Kimchi is spicy, has lots of taste and fits certain foods well. Also good on it's own. I eat a kimchi jar per week. Sauerkraut is less "specialized" and a good filler for a wide variety of foods. It's not as intense and not spicy, so you can match it with pretty much everything. I love mixing it in mashed potatoes.
>>219342216>I eat a kimchi jar per week.Does that make your skin soft like a girl?
>>219342504No idea, I've always had perfect skin. Never had any acne or stuff. But before you think I'm some femboy, nah. I'm a big fat dude who loves food.
>>219337753that only proves how powerful germanix are
>>219341835>Is sauerkraut meant to taste bitter?it's called sauerkraut, not bitterkraut
sauerkraut is just pickled cabbage, most countries have their own version of pickled veggie.pickled cucumbers, onions, radish, etc.i prefer britain's pickled onions and japan's pickled white radish.
>>219337440You cant get botulism, it's an aerobic fermentation, also the salt makes it inhospitable for dangerous bacteria
>>219337991It just fell off use. Romans were already using it thousands of years ago.
