Fermented cabbage fans?

YellowSnow

Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.

RaceBannon

The NW sinus infection. A tradition unlike any other

That's what finally got me to quit cigarettes

But I digress

YellowSnow

RaceBannon said:

The NW sinus infection. A tradition unlike any other

That's what finally got me to quit cigarettes

But I digress

My first one. But I'm over 40 now with 2 small children who spread plague.

GrundleStiltzkin

Kraut & me have a mutual hate. Despite my pollack genes, I just can't handle it, gives me fire shits.

YellowSnow

GrundleStiltzkin said:

Kraut & me have a mutual hate. Despite my pollack genes, I just can't handle it, gives me fire shits.

Lol. I didn't know you were dumb pollack. My wife is too and hates the stuff.

PurpleThrobber

YellowSnow said:

Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.

Honest to god, The Throbber had a sinus infection for the entire 10 years he lived on the Wet side.

GTFO of there and the pure high desert mountain air doesn't promote a petri dish of snot any longer.

Make hard boogers great again.

chuck

PurpleThrobber said:

YellowSnow said:

Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.

Honest to god, The Throbber had a sinus infection for the entire 10 years he lived on the Wet side.

GTFO of there and the pure high desert mountain air doesn't promote a petri dish of snot any longer.

Make hard boogers great again.

You guys are crazy. I moved to the east side four years ago and have had more trouble with my sinuses than anytime in the past. It's the dust. The air is full of it here. I feel it in my hair, on my skin, in my ears, and worst of all, stuck to my eye lashes.

Give me clean dampness, or even mildew dampness, any day of the week. I hate the dry. I hate rain too, but give me air and ground that gets a nice rinse every night while I sleep and I'll never move again.

ThomasFremont

Kimchi is going on top of the ramen I’m making tonight. The more the better.

YellowSnow

ThomasFremont said:

Kimchi is going on top of the ramen I’m making tonight. The more the better.

I can't go get ramen at Northgate anymore out of CV fear. Sad.

BleachedAnusDawg

Kraut is awesome.

PurpleThrobber

BleachedAnusDawg said:

Kraut is awesome.

We can agree on that.

PurpleThrobber

chuck said:

PurpleThrobber said:

YellowSnow said:

Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.

Honest to god, The Throbber had a sinus infection for the entire 10 years he lived on the Wet side.

GTFO of there and the pure high desert mountain air doesn't promote a petri dish of snot any longer.

Make hard boogers great again.

You guys are crazy. I moved to the east side four years ago and have had more trouble with my sinuses than anytime in the past. It's the dust. The air is full of it here. I feel it in my hair, on my skin, in my ears, and worst of all, stuck to my eye lashes.

Give me clean dampness, or even mildew dampness, any day of the week. I hate the dry. I hate rain too, but give me air and ground that gets a nice rinse every night while I sleep and I'll never move again.

That’s why the Throbber vacations in exotic warm locations regularly. Then back to booger heaven.

YellowSnow

PurpleThrobber said:

chuck said:

PurpleThrobber said:

YellowSnow said:

Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.

Honest to god, The Throbber had a sinus infection for the entire 10 years he lived on the Wet side.

GTFO of there and the pure high desert mountain air doesn't promote a petri dish of snot any longer.

Make hard boogers great again.

You guys are crazy. I moved to the east side four years ago and have had more trouble with my sinuses than anytime in the past. It's the dust. The air is full of it here. I feel it in my hair, on my skin, in my ears, and worst of all, stuck to my eye lashes.

Give me clean dampness, or even mildew dampness, any day of the week. I hate the dry. I hate rain too, but give me air and ground that gets a nice rinse every night while I sleep and I'll never move again.

That’s why the Throbber vacations in exotic warm locations regularly. Then back to booger heaven.

Looking back on a young @PurpleThrobber

LebamDawg

easy to make your own. I have a two gallon crock - finely sliced cabbage and salt - add some other spices to get creative. Use grape leaves to cover the 'brew' only takes a couple of weeks in a cool dark place (Seattle?).

Refrigerate when its ripe.

dflea

When I resided in Portland for a bit, our neighbor made an assload of sauerkraut every year in a couple big wood barrels. He made a spicy one and a regular one. When he made a delivery, I'd sit down with a quart jar of the spicy batch and eat the whole fucking thing. It was simply the best 'kraut I ever had.

Kimchi is also high on my list of delicious items. I'll eat the fuck out of anything to do with cabbage.

whatshouldicareabout

YellowSnow said:

Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.

Have you tried OlyKraut?

Smoke and Kale is good if you like jalepano/chipotle in your kraut.

Pitchfork51

Kraut is my number one dieting food.

My office right now thinks I'm nuts.

YellowSnow

Pitchfork51 said:

Kraut is my number one dieting food.

My office right now thinks I'm nuts.

Kraut is for die volk mit kultur!

Meek

that kraut is excellent. also try the beets. both great for dieting.

YellowSnow

Meek said:

that kraut is excellent. also try the beets. both great for dieting.

Oh (red) shit - IFL beets! Those greasy Slavs know what’s up.

ThomasFremont

YellowSnow said:

ThomasFremont said:

Kimchi is going on top of the ramen I’m making tonight. The more the better.

I can't go get ramen at Northgate anymore out of CV fear. Sad.

Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.

Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.

Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...

I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.

Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.

Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.

Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.