[Woodworkers] Protecting wood

[Thomas E Lovelace via Woodworkers]

> On Feb 27, 2017, at 3:26 PM, Dave Heitstuman via Woodworkers <woodworkers at lists.sawdusters.org> wrote:
> 
> From: Woodworkers [mailto:woodworkers-bounces at lists.sawdusters.org <mailto:woodworkers-bounces at lists.sawdusters.org>] On Behalf Of Joe Johns via Woodworkers
> 
> Dave:
>  The “stuff” is pounded to make the cabbage release internal water, which makes the brine (salty liquid),
The brine turns the cabbage into sauerkraut.
> The home brew Kraut has billions of “good” bacteria in it. The same kind that lives in your intestines, etc.
The store-bought Kraut has been pasteurized, thereby killing all international bacteria, including the good stuff.
Maybe it is an acquired taste?
TomL

> What I really wanna know is, what effect does one achieve by pounding their sauerkraut? 
>  
> Better yet, why would anyone eat the stuff?
>  
> When I was in grade school they used to serve the stuff about once a month for hot lunch.  I have no idea what they did to it when they cooked it but the smell would go through the whole school.  The smell had a wicked bite to it.  The smell was awful and would make me gag.  Never ate it.  Dad would fix it about once a year and his didn’t smell as bad as the school stuff but I still couldn’t eat it.  
>  
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