46 — Wednesday, October 14, 1998 ~ North Shore News Sauerkraut is fermented cabbage. Centuries. of consumption and recipes can be found in most regions of the culinary world. “Kraut” is nutritionally as good as raw fresh cabbage, in fact, ounce for ounce even bet- ter. It is more compact, deliver- ing a concentrated vitamin and mineral punch. Because sauerkraut is fer- mented and not cooked with heat, its nutritional compo- hents are not destroyed, or reduced in potency. The down- side of this tasty treat is its salt content. Salt is required in the formula to soften and break- down the fibers and cells of the cabbage. Cabbage is an international- ly popular item. It has a long history as a food stuff and folk medicine. The Greeks and Romans used cabbage to com- bat cancer, ulcers, infections, inflammations and used it as a Night of Worldly Delights Deana Lancaster News Reporter deana@nsnews.com NORTH Shore gas- tronomes, get your tastebuds ready. October 22 marks the 3rd annual Night of Worldly Delights — an opportunity for food and wine lovers to sample the world, and to cel- ebrate the culeural diversity of our North Shore commu- nity. ; From 7:30 to 10 p.m., Lonsdale Quay Market and Shops will transform into an international bazaar of flavours, with dishes and cui- sine from Mexico, Japan, Greece, Italy, Thailand and many other countries fea- tured. For only $12.50, guests can sample the delicious treats, try focal wines and enjoy the entertainment. For those with their own culinary talent, or for those who want to learn, there will also be cooking demonstra- tions with celebrity chefs such as Adrigna Vesconi, an Umberto chef for 12 years; Bil) Anatooskin, from Uncle | Bill’s Kitchen; and chefs from the Dubrulle Culinary Institute. Proceeds from the event, which is sponsored in part by the North Shore News, will benefit Family Services of the North Shore, an orga- nization strengthening family life in our community and in oth- ers around B.C. Pick up tickets for Night of Worldly Delights at Lonsdale Quay'’s Customer Service Centre, the North Shore News offices at 1139 Lonsdale Ave., or at Family Services of the North Shore, ar 101-255 West Ist in North Vancouver. See you there! ee dedicated to . acinf in sour kitchen tonic to promote geod health. Chinese, Indian, Egyptian herbal texts mention cabbage as a healing agent of impor- tance. A tong time ago in Scotland, young maidens would walk blindfolded through a cabbage patch on Halloween night and pull up a cabbage stalk. The size of the stalk was supposed to indicate the height and shape of the man the maiden would marry. The taste of the cabbage; bitter or sweet, was an indicator of his temperament and disposition. Poets and romantics found = Surtees NN Original north shore news i FOOD inspiration in the broad popu- larity of cabbage: “The time has come” the Walrus said "Ta talk of many things: Of shocs — and — ships and sealing wax Of cabbage — and kings” — Lewis Carroll Cabbage, Brassica oleracen capitata was brought to North America trom Europe by Jacques Cartier in 1541-42, on his third voyage. The English word “cabbage” was derived trom othe French term, “caboche” meaning 2 head. In fact, cabbage also has a won- derful place in French folklore. Farm and country folk claimed in days gone by that litre boys were born under a cabbage “choux”™, and little girfs under a cauliflower “chouxfleur”. A charming tale. Cabbages have not been as popular in the New World as in Europe and in Asia. One reason for this is that the in the New , Vitamin LO es and th World, tomatoes, potatoes, squash, peppers, and beans and other wonderful legumes were new and widely available. Nutritionally raw cabbage is a superstar. Vitamin A, Vitamin B-6, Vitamin C, Vitamin K. Calcium, Phosphorus, Magnesium, potassium, and iron are all pre- sent in this casy to grow veg- etabie. Even better, sauerkraut has all of these compounds in greater proportion. Now, for some recipes. Try them all, your family will be the healthier for ir. Sauerkraut Select a ceramic crock or a large glass jar. Fill the jar with thinly shredded fresh green cabbage. Pack ir well. Mi, together 4 tsp. pickling salt per quart of water. (Lately I have been using bottled spring, water.) Pour to the top. Cover with a cloth. Let it ferment 4-6 weeks, Where should vou keep the fermenting sauerkraut contain- cr? The best place is in a base- ment — with an even tempera- ture range. Covered garages are also fine and, in the Lower Mainland, outside sheds maybe OK depending on the prevail- ing climate. 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