Fermented Foods
Member
Join Date: Aug 2019
Posts: 87
I love making sauerkraut. It is really good when homemade.
I had a close call with sherry cooking wine once. I was making an asian sauce that called for it and without thinking I had taken a few tastes while adding ingredients. I felt like I was starting to get a buzz, and I looked at the alcohol content and it was like 25%. WTH!? I had no idea those things were that high in alcohol.
I still cook with wine, but I make sure the alcohol is cooked out before I do any tasting.
I stay away from kombucha for sure, as it has a small but significant level of alcohol. I'm surprised it's not required to be in the alcohol section in the grocery store. Heineken 0.0 which contains absolutely no alcohol is in the alcohol section, but kombucha is not, go figure.
SC
I had a close call with sherry cooking wine once. I was making an asian sauce that called for it and without thinking I had taken a few tastes while adding ingredients. I felt like I was starting to get a buzz, and I looked at the alcohol content and it was like 25%. WTH!? I had no idea those things were that high in alcohol.
I still cook with wine, but I make sure the alcohol is cooked out before I do any tasting.
I stay away from kombucha for sure, as it has a small but significant level of alcohol. I'm surprised it's not required to be in the alcohol section in the grocery store. Heineken 0.0 which contains absolutely no alcohol is in the alcohol section, but kombucha is not, go figure.
SC
Member
Join Date: Nov 2010
Location: New York, NY
Posts: 6,262
There are no food restrictions in recovery.............unless you're an elephant. The gentle giants sometimes eat berries which ferment in their stomach and make them drunk, resulting in a rampage.
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