What do non-Poles think about eating the following Polish foods?

Rabbits do that too.........


I eat really well, everything is cooked from scratch and I don't touch junk food or much that is processed. I don't just eat wholemeal bread Pawian ;)

It may be a surprise to learn that whole wheat bread, homemade soup or a chopped apple also are processed foods.
Everything in moderation.
French fries are the worst food, sauerkraut is the best food generally speaking.

Hey, I just recalled that in my childhood I did put salt on radish sandwiches. It was funny coz salt made radish give out the juice.

• 
  pastatel.png
  

:):) That is why I got one to see how she does it in the rabbit fashion. )


I often combine both in one dish. There must be balance in nature, after all.


Oops, I am sorry. :):)


You have just taken the word out of my mouth.

I like it but I don`t make it myself - it is always purchased. Do you think I can trust it?

• 
  2017a854.jpg
  

Which is why I might have home made cake after something healthy :)


I am surprised, it's just fermented cabbage isn't it? I wouldn't have thought it would be that hard to make. I like it, but in moderation as it's very acidic.

Coz to make good cabbage you need a big barrel where you crush the shredded veg with your feet.

• 
  5a03117c25b12_p.jpg
  

The commercial stuff like Silver Floss is to salty and Franks is to sweet.
I buy my from an old Polish farmer who makes up a hundred gallons at a time in the fall and sells it.
I freeze it up in quart bags.
I know a cup of it's juice alone is a miracle cure for constipation.
You can definitely trust it for that. Oh yi yi !

And that`s the best solution. Small local producers and the freezer. :)

My mum used to make sauerkraut at home in jars - hands only. But it's too much fuss as it's available pretty much everywhere here.

The thing about sauerkraut is that it's supposed to survive the wintertime - made in summer it was a source of vitamins for long winters. Now it's also known that it's a great source of probiotics. So theoretically, it doesn't need freezing but I guess it depends on the way it is made and stored.

I thought female hands are not as good as the feet of a heavy adult man, especially in peasant garb.

• 
  55ebe50344518_o_larg.jpg
  

I'm sure getting hold of a large barrel is not that problematic. Maybe you don't want your feet in cabbage...........I didn't actually know it is made in this way, I thought it was a wind up when I saw the pics! Kaprys made the point though, it is so easily available, no real need to make it unless you are going to eat shed loads of the stuff.

I had my feet in fruit when I made my home wine so it is not a problem.


I never wind up people. It is against my style.

As for Kaprys, she advised doing it in jars and yes, I found such pics, too. I must try it one day.

My Mum did it in jars too, she used to pickle and dry mushrooms in jars as well.
Ogorki too, grown in the garden.
I learnt a lot from her about cooking, but never paid too much attention to pickling and drying..... seemed a bit too technical and had to be super clean too.

Check it out dude, babcia pierogis. I thought my belly was going to burst due to the amount of food I ate. I snuck a bag for home too:)

• 
  babciaspierogi.jpg
  

It is funny she uses the glass to cut out the base. Me too but whenever I do it, I promise myself to buy that tin cutter and then I forget.

Judging by the dark content, are they meat or cabbage and mushroom?

Why would you? The right size glass is the best for it!

Not so best. It isn`t as sharp as a cutter and I waste time.

One turn and done! And has multiple use! Very eco friendly. Plus the free exercise!

No, it isn`t one turn, all our glasses except champagne ones have thick brims and it takes a few turns. Besides, I roll a thick base for cutting I don`t have time to fekk with a silly glass. :):)

Those were meat pierogis, but Babcia will make all different varieties and some awesome globaki also:) Its too much food for me. I ate so much, I thought my belly was going to explode.


She has it down to a science, like precision machinery at work! lol

• 
  babciaglass.jpg
  

I have only ever made them using the glass method. I was taught how to make them by a friend, and I've seen them made in lots of homes using just a glass. One twist and it's done, never had to twist it a few times.

Pierogi Ruskie are my favourite which is odd because I don't like potatoes at all, but that particular combination is heaven :)

Pierogi cutter offers different sizes

• 
  a57cff764e058b8fa4cc.jpg
  

I have to say that I am not a potato head either, they are OK but I can take them or leave them.
But to say that you don't like potatoes at all does seem a bit strange to me.
Surely, you don't actually hate them?

Yep. I would throw up if I had to eat mash, boiled, jacket or new potatoes. I always let people know if I am invited for a meal. I will eat roast potatoes, but only mine, which are made with Maris Piper potatoes. They have to be really crispy on the outside and fluffy on the inside. I tried Pierogi Ruskie without knowing there was potato in them, but to me, the cheese takes away the potato taste. I have also tried Placki po Bieszczadzku, and I really did like that. Maybe because the potato is crispy.


Glasses come in a variety of sizes too ;)

My mums' pickled onions always went down a treat at the village fete. I was very annoyed to see them go. Now, why on earth have Poles never pickled onions?

Maybe they have and didn't care for them.... I've seen pickles as ingredients in mix vegetable pickles, but I don't think Polish people think of onions as a dish on their own...

I wonder why Poles don't pickle sausage like the Czechs do (utopenec IIRC)

Hungarians pickle all kinds of things (including little watermelons...) but they mostly use a single sweet vinegar flavor... one great thing I had there was pickled plums with garlic inside (where the seed had been).... weirdly delicious.

The only time I ever had pickled onions was when they were in with Polish pickled pigs feet.

Logical explanation as to the pickled onions! Their bad. And Polish mixed vegetable pickles suck. From a bygone age, when fresh produce out of season was unobtainable unless you were wealthy.


Yes, I remember that. Very novel. Czech and Slowak cuisine again is desperately short on vegetables. Strange.

Hello, I've a question. Is Polish cuisine wheat-heavy? Are there gluten and wheat-free options (I'm intolerant).

@Zlatko I notice that Biedronka is slowly changing its products to fit alternative needs. Examples being gluten free bread and lactose free milk.