Germans have taken over.
>>537445007Take the krautpill. Make sure it’s not pasteurised
>>537445007Vinegar makes things taste good, and many dishes that are missing something, can be enhanced from adding a touch.So many sauces, more than can be counter are simply a twist on how to apply vinegar.I personally think krauts have a tendency to overdo vinegar in their cuisine. Their trend to use multiple beverages perhaps is a balance upon their tendency to (my preference) use a lot of vinegar and notable salt. But too much is still preferable to none where it enhances, it tastes.People need to more often consider a touch of vinegar in their food, a bean soup or a battered fish can just pop better if you include vinegar. See it as the same way you consider salt, garlic, onion or pepper, always a possible option to include.
Now that you mention it, that might be true! What was German for "mountain", again?
"germans"
>>537445007i'm sure what stinks in vance's house isn't the sauerkraut
>>537445516> countries most strongly associated with the word berg itself are Germany, Austria, Switzerland (German-speaking), Liechtenstein, the Netherlands, Belgium (Flanders), Sweden, Norway, Denmark (bjerg), and Luxembourg (bierg).
>>537445579anon don't you enjoy polish cuisine like say... bagels? What an amazing chewy baked good.
its over
>>537445007Kimchee is nice
>>537445621german stones do concern me sometimes anon
>>537445580Haha.
You wouldn't you know... have a source for any of that, i suppose
Sauerkraut is pretty good, esp with some schnitzel. Theres a german restaraunt in my town that is super tasty
>>537445007Last time he was President it was russian dressing they were upset about
>>537445007Fermented cabbage has nothing to do with Germany.
>>537445885I like it with fried fish. Of course, sauerkraut with onion, sugar and a spoon of oil. Unless saurkraut isn't what I think it is (i.e. fermented cabbage and carrots with salt)
>>537445885I will have it on a reuben or on sausages What else does it go on
